{"created":"2025-03-13T04:17:12.146365+00:00","id":2000013,"links":{},"metadata":{"_buckets":{"deposit":"7ae1e270-36f9-4d75-87fd-a24dedc85811"},"_deposit":{"created_by":42,"id":"2000013","owners":[42],"pid":{"revision_id":0,"type":"depid","value":"2000013"},"status":"published"},"_oai":{"id":"oai:tsb.repo.nii.ac.jp:02000013","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":"Comparison of JDD 2021 and IDDSI v2.0 for the Classification of Texture-modified Foods to Support Development of a Conversion Chart","subitem_alternative_title_language":"en"}]},"item_30002_bibliographic_information29":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2025-02","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"80","bibliographicPageStart":"77","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":"中尾, 真理","creatorNameLang":"ja"},{"creatorName":"Nakao-Kato, Mari","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"佐々木, 菜桜","creatorNameLang":"ja"},{"creatorName":"Sasaki, Nao","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"澤村, 胡春","creatorNameLang":"ja"},{"creatorName":"Sawamura, Koharu","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"髙橋, 文","creatorNameLang":"ja"},{"creatorName":"Takahashi, Aya","creatorNameLang":"en"}]}]},"item_30002_description9":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"本研究は、日本摂食嚥下リハビリテーション学会嚥下調整食分類2021（JDD2021）と国際嚥下食標準化構想（IDDSI）の評価方法を比較し、それぞれの合致性を検証したものである。3種類の既製食品、2種類の野菜、1種類の果物を用いて硬さと付着性を測定し、JDDコードおよびIDDSIレベルで分類した。結果として、JDD2021コード3はIDDSIレベル5、コード4は野菜でIDDSIレベル5、肉類でIDDSIレベル6に該当する傾向が確認された。適切な硬さを持つ食品が、必ずしも適切な付着性を持つとは限らず、硬さと付着性の評価を組み合わせることにより、嚥下障害者に適した食品を評価選択できることが示唆された。今後は、より多様な食品試料を用いた研究が求められる。","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":"55-12-中尾真理.pdf","filesize":[{"value":"1.5 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://tsb.repo.nii.ac.jp/record/2000013/files/55-12-中尾真理.pdf"},"version_id":"485c0748-778a-4e01-85f4-db7d16165123"}]},"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":"嚥下調整食","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"嚥下障害","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"IDDSI","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"日本摂食嚥下リハビリテーション学会嚥下調整食分類","subitem_subject_language":"ja","subitem_subject_scheme":"Other"}]},"item_30002_title0":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_title":"日本摂食嚥下リハビリテーション学会嚥下調整食分類2021と国際嚥下食標準化構想IDDSIフレームワークの比較－対照表開発に資するために－","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":"日本摂食嚥下リハビリテーション学会嚥下調整食分類2021と国際嚥下食標準化構想IDDSIフレームワークの比較－対照表開発に資するために－","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":"2000013","relation_version_is_last":true,"title":["日本摂食嚥下リハビリテーション学会嚥下調整食分類2021と国際嚥下食標準化構想IDDSIフレームワークの比較－対照表開発に資するために－"],"weko_creator_id":"42","weko_shared_id":-1},"updated":"2025-03-13T04:17:20.219400+00:00"}