{"created":"2024-04-10T03:06:19.105449+00:00","id":2000149,"links":{},"metadata":{"_buckets":{"deposit":"39d813f3-ff9c-4a22-a883-9c55373c2e78"},"_deposit":{"created_by":18,"id":"2000149","owner":"18","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"2000149"},"status":"published"},"_oai":{"id":"oai:matsumoto-u.repo.nii.ac.jp:02000149","sets":["1:1712131276796"]},"author_link":[],"control_number":"2000149","item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-03-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"22","bibliographicPageEnd":"233","bibliographicPageStart":"229","bibliographic_titles":[{"bibliographic_title":"松本大学研究紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"The Journal of Matsumoto University","bibliographic_titleLang":"en"}]}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"長野県のそばの収穫量は全国3位であり、近年のヘルシー嗜好、そばに含まれる機能成分等によってそばの価値は高まっているが、しょうゆをベースとしたつゆとともに食することでナトリウム過剰摂取につながる課題がある。そこで、食べ方を通して減塩行動を獲得するための働きかけに関する知見を得るために、もりそばに着目し、もりそばを喫食した100人のつけ汁残量から食塩摂取量を算出するパイロット調査をそば屋一店舗で行った。もりそば一食（一人前）あたりの食塩摂取量平均値±SDは、2.09±0.65ｇであった。また長野県ではそば湯を飲む文化があるが、そば猪口に移したつけ汁とともにそば湯と合わせて飲むことは、食塩摂取量を高めてしまうことが推測された。","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"学校法人松商学園松本大学・松本大学松商短期大学部"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11824385","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1348-0618","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"平田, 治美"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-04-12"}],"filename":"matsu_kiyo_22-15.pdf","filesize":[{"value":"320 KB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://matsumoto-u.repo.nii.ac.jp/record/2000149/files/matsu_kiyo_22-15.pdf"},"version_id":"fc4ed222-84ed-4225-bb9b-7c08034d4487"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"もりそば","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"食塩摂取量","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"簡易測定器","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"そば屋","subitem_subject_language":"ja","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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"そば屋におけるもりそば摂取時の食塩量に関するパイロット調査","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"そば屋におけるもりそば摂取時の食塩量に関するパイロット調査","subitem_title_language":"ja"},{"subitem_title":"Measuring the Salt Intake from Soba Noodles in Soba Noodle Restaurants :  A Pilot Study","subitem_title_language":"en"}]},"item_type_id":"2","owner":"18","path":["1712131276796"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-04-12"},"publish_date":"2024-04-12","publish_status":"0","recid":"2000149","relation_version_is_last":true,"title":["そば屋におけるもりそば摂取時の食塩量に関するパイロット調査"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-04-12T08:07:44.348977+00:00"}