{"created":"2025-03-13T04:16:53.591329+00:00","id":2000009,"links":{},"metadata":{"_buckets":{"deposit":"e9f783cf-680d-491d-a767-5363786c5f24"},"_deposit":{"created_by":42,"id":"2000009","owners":[42],"pid":{"revision_id":0,"type":"depid","value":"2000009"},"status":"published"},"_oai":{"id":"oai:tsb.repo.nii.ac.jp:02000009","sets":["1738040888095:1741739188201"]},"author_link":[],"item_30002_access_rights4":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_30002_alternative_title1":{"attribute_name":"Alternative Title","attribute_value_mlt":[{"subitem_alternative_title":"A Consideration of the Recommend Daily Salt Intake in Comparison with a Quantity of Seasoning of People in Miyagi Prefecture -National Nutritional Open Database Study (4th Report)-","subitem_alternative_title_language":"en"}]},"item_30002_bibliographic_information29":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2025-02","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"58","bibliographicPageStart":"55","bibliographicVolumeNumber":"55","bibliographic_titles":[{"bibliographic_title":"東北生活文化大学東北生活文化大学短期大学部紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Reports on the researches","bibliographic_titleLang":"en"}]}]},"item_30002_creator2":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"佐藤, 慎太郎","creatorNameLang":"ja"},{"creatorName":"Sato, Shintaro","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"本田, 千明","creatorNameLang":"ja"},{"creatorName":"Honda, Chiaki","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"青柳, 公大","creatorNameLang":"ja"},{"creatorName":"Aoyagi, Kodai","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"川俣, 幸一","creatorNameLang":"ja"},{"creatorName":"Kawamata, Koichi","creatorNameLang":"en"}]}]},"item_30002_description9":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"【目的】東北の栄養課題の一つに適塩・減塩があり、今を以てして食事摂取基準の目標量を満たしているとは言い難い。本研究の目的は、宮城県民の食塩摂取量と調味料使用量をテーマとし、世代ごとに調味料の使用に違いがあるのかを探ることであった。\n【方法】平成28年度宮城県県民健康・栄養調査の二次利用申請を行い、食塩摂取量、調味料使用量、年齢、性別などをマッチングさせた627人のデータを分析に供した。データは成人期（青年期：18-29歳、壮年期：30-49歳、向老期：50-64歳）と高齢期（前期：65-74歳、後期：75歳以上）で区分し、どの調味料が食塩摂取量に寄与するのかを重回帰分析から確認をした。\n【結果】青年期と壮年期においては最も関係する調味料に違いがあったが、塩の使用量が共通して2番目に関係していた。向老期と高齢期においては共通して味噌使用量が最も塩分摂取量に関係していた。\n【考察】宮城県では世代ごとで使用する調味料に違いがあるため、若い世代には塩使用量に着目した内食や中食の減塩アプローチを、高齢世代には味噌使用量に着目した自炊や中食の減塩アプローチが効果的なのかも知れない。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_30002_file35":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","displaytype":"detail","filename":"55-08-川俣幸一.pdf","filesize":[{"value":"987.6 KB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://tsb.repo.nii.ac.jp/record/2000009/files/55-08-川俣幸一.pdf"},"version_id":"417fa16b-83d3-482b-a818-a8b7b6930c39"}]},"item_30002_language12":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_30002_publisher10":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_publisher":"東北生活文化大学","subitem_publisher_language":"ja"},{"subitem_publisher":"東北生活文化大学短期大学部","subitem_publisher_language":"ja"}]},"item_30002_resource_type13":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_30002_source_identifier22":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_source_identifier":"18803113","subitem_source_identifier_type":"PISSN"},{"subitem_source_identifier":"AA12130290","subitem_source_identifier_type":"NCID"}]},"item_30002_subject8":{"attribute_name":"Subject","attribute_value_mlt":[{"subitem_subject":"中食","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"栄養指導","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"給食","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"調理","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"食事摂取基準","subitem_subject_language":"ja","subitem_subject_scheme":"Other"}]},"item_30002_title0":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_title":"調味料使用量に基づいた宮城県民の適塩・減塩に関する一考察－栄養系オープンデータを活用した事例（第4報）－","subitem_title_language":"ja"}]},"item_30002_version_type15":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_title":"調味料使用量に基づいた宮城県民の適塩・減塩に関する一考察－栄養系オープンデータを活用した事例（第4報）－","item_type_id":"40001","owner":"42","path":["1741739188201"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2025-03-13"},"publish_date":"2025-03-13","publish_status":"0","recid":"2000009","relation_version_is_last":true,"title":["調味料使用量に基づいた宮城県民の適塩・減塩に関する一考察－栄養系オープンデータを活用した事例（第4報）－"],"weko_creator_id":"42","weko_shared_id":-1},"updated":"2025-03-13T04:17:02.370478+00:00"}