{"created":"2023-06-19T08:37:36.496545+00:00","id":1091,"links":{},"metadata":{"_buckets":{"deposit":"cd87a353-b2fe-46f7-b155-feaa5b7d3804"},"_deposit":{"created_by":15,"id":"1091","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"1091"},"status":"published"},"_oai":{"id":"oai:wayo.repo.nii.ac.jp:00001091","sets":["2:111:112:137"]},"author_link":["2876","2875"],"item_10006_date_granted_11":{"attribute_name":"学位授与年月日","attribute_value_mlt":[{"subitem_dategranted":"2015-03-18"}]},"item_10006_degree_grantor_9":{"attribute_name":"学位授与機関","attribute_value_mlt":[{"subitem_degreegrantor":[{"subitem_degreegrantor_name":"和洋女子大学"}],"subitem_degreegrantor_identifier":[{"subitem_degreegrantor_identifier_name":"32507"}]}]},"item_10006_degree_name_8":{"attribute_name":"学位名","attribute_value_mlt":[{"subitem_degreename":"博士（学術）"}]},"item_10006_description_10":{"attribute_name":"学位授与年度","attribute_value_mlt":[{"subitem_description":"2014","subitem_description_type":"Other"}]},"item_10006_description_17":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"PDF","subitem_description_type":"Other"}]},"item_10006_description_7":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本論文は、食の質を決定する背景要因について検討し、食の質・社会経済的要因(socioeconomic status:SES)・健康指標との関連構造を明確にすることを目的とした。総務省「全国消費実態調査（2009 年度）」2 人以上世帯 (50,836 世帯) の47 都道府県ベースの月間食品消費金額データを使用した生態学研究において、主食を含む調理食品の「中食」による食の外部化と、離婚率の高さによるSES との関連を明らかにした。また、年間収入の低さと関連した潜在変数の“低SES 世帯”は、“食の質の高さ”を構成する生鮮食品類の低消費を中間決定要因とし、“健康寿命の短縮”される関連構造が明確にされた。実証的研究において、「低SES」の特性を持つ東京都A区に居住する中年期（40～64 歳）男女の5 年後生存追跡データを使用した。潜在変数には、5 年後累積生存率の維持に関連した変数を作成した。“食の質”は、「主要食品群の多様性スコア」および「食行動スコア」とした。発展的研究において、“情緒的健康”は、「楽しみ生きがいの多さ」および「親しい人の多さ」とした。5 年後生存者2,507 人の5 年前の「等価所得」は、“情緒的健康”を中間決定要因とし、“食の質”および“5 年間の主観的健康感”を決定する関連構造が、性年齢を問わず明確にされた。本論文から、「低SES」を対象とした食の質向上への支援は、収入や食事への教育的支援のみならず、情緒的健康への支援環境整備と連動させると効果が高まる可能性が示唆された。","subitem_description_type":"Abstract"}]},"item_10006_dissertation_number_12":{"attribute_name":"学位授与番号","attribute_value_mlt":[{"subitem_dissertationnumber":"甲第7号"}]},"item_10006_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18909/00001087","subitem_identifier_reg_type":"JaLC"}]},"item_10006_version_type_18":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"児玉, 小百合"},{"creatorName":"コダマ, サユリ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kodama, Sayuri ","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-02-25"}],"displaytype":"detail","filename":"DT20150318KS.pdf","filesize":[{"value":"10.5 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"DT20150318KS","url":"https://wayo.repo.nii.ac.jp/record/1091/files/DT20150318KS.pdf"},"version_id":"3cc2f59b-7574-4b9c-96ba-0aa826872296"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食の質","subitem_subject_scheme":"Other"},{"subitem_subject":"社会経済的要因","subitem_subject_scheme":"Other"},{"subitem_subject":"健康較差","subitem_subject_scheme":"Other"},{"subitem_subject":"支援環境","subitem_subject_scheme":"Other"},{"subitem_subject":"関連構造","subitem_subject_scheme":"Other"},{"subitem_subject":"dietary quality","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"socioeconomic status","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"health inequality","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"supportive environment","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"structural relationships","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"doctoral thesis","resourceuri":"http://purl.org/coar/resource_type/c_db06"}]},"item_title":"食の質を決定する背景要因の検討 －食の質・社会経済的要因・情緒的健康・主観的健康感との関連構造－","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食の質を決定する背景要因の検討 －食の質・社会経済的要因・情緒的健康・主観的健康感との関連構造－"},{"subitem_title":"Exploration of contextual determinants of dietary quality - Dietary quality and its structural relationships among socioeconomic status, emotional well-being, and subjective health -","subitem_title_language":"en"}]},"item_type_id":"10006","owner":"15","path":["137"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-05-13"},"publish_date":"2015-05-13","publish_status":"0","recid":"1091","relation_version_is_last":true,"title":["食の質を決定する背景要因の検討 －食の質・社会経済的要因・情緒的健康・主観的健康感との関連構造－"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-06-19T08:52:33.027666+00:00"}