{"created":"2023-06-19T08:37:01.962322+00:00","id":390,"links":{},"metadata":{"_buckets":{"deposit":"774d87dd-5b87-401b-8ab1-45a1532b1653"},"_deposit":{"created_by":3,"id":"390","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"390"},"status":"published"},"_oai":{"id":"oai:wayo.repo.nii.ac.jp:00000390","sets":["1:64:75:82"]},"author_link":["1009","1010"],"item_1_alternative_title_5":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_alternative_title":"〓"}]},"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1994-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"53","bibliographicPageStart":"45","bibliographicVolumeNumber":"34","bibliographic_titles":[{"bibliographic_title":"和洋女子大学紀要. 家政系編"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小菅, 充子"}],"nameIdentifiers":[{}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"和洋女子大学および和洋女子短期大学に在校する,関東地方に住いのある学生の家庭の味噌汁とすまし汁の食塩濃度を10年に渡り3回測定し,以下の様な結果を得た。1.昭和56年(178家庭),昭和63年(126家庭),平成3年(96家庭)の味噌汁の食塩濃度の平均値は1.27%,1.02%,0.95%であり,すまし汁のそれは0.91%,0.86%,0.79%であった。2.いずれの年も,味噌汁はすまし汁よりも高い食塩濃度を示し,有意の差が認められた。3.味噌汁に於ては,食塩濃度は経年的に有意に減少した。4.すまし汁に於ては,昭和56年と昭和63年では食塩濃度に有意の差は認められなかったが,昭和63年から平成3年では有意に減少した。5.昭和63年と平成3年に於ては,高い食塩濃度の味噌汁を好む家庭は,すまし汁についても高い食塩濃度のものを好むことが認められた。6.平成3年に於ては,味噌汁とすまし汁の顕著な摂取離れが観察された。","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN1012144X","subitem_source_identifier_type":"NCID"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"1994-03-31"}],"displaytype":"detail","filename":"KJ00000181691.pdf","filesize":[{"value":"445.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"url":"https://wayo.repo.nii.ac.jp/record/390/files/KJ00000181691.pdf"},"version_id":"ac8acbe6-452f-41fb-9907-6f9d4896e2dd"}]},"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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"本学学生の家庭における汁物の食塩濃度の経年変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"本学学生の家庭における汁物の食塩濃度の経年変化"}]},"item_type_id":"1","owner":"3","path":["82"],"pubdate":{"attribute_name":"公開日","attribute_value":"1994-03-31"},"publish_date":"1994-03-31","publish_status":"0","recid":"390","relation_version_is_last":true,"title":["本学学生の家庭における汁物の食塩濃度の経年変化"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-19T09:12:26.554513+00:00"}