{"created":"2023-06-20T15:13:53.671922+00:00","id":588,"links":{},"metadata":{"_buckets":{"deposit":"6bd097ae-cb4b-4bb7-92ac-698e76cd15db"},"_deposit":{"created_by":7,"id":"588","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"588"},"status":"published"},"_oai":{"id":"oai:matsumoto-u.repo.nii.ac.jp:00000588","sets":["1:7"]},"author_link":["0"],"item_2_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"The Effects of Various Factor in Student's Menu Planning : The Effect on the Selection of Ingredient for Student's Menu Planning by Nutrient Calculation"}]},"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012-01-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"10","bibliographicPageEnd":"12","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"松本大学研究紀要"},{"bibliographic_title":"The Journal of Matsumoto University","bibliographic_titleLang":"en"}]}]},"item_2_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"管理栄養士施設の学生が作成した献立について、献立作成時に栄養計算を行うことが、使用する食品の選択に影響するか検討した。その結果、栄養計算作業により食品成分表未収載品目を避ける傾向は認められなかった。使用された未収載品目では、調味料類が多く出現した。野菜類では、ハーブとして使用されるものが多く出現し、1回あたりの使用量は少ないものが多かった。朝食、間食の使用食材数は、応用調理学実習終了時で実習開始前より有意（P＜0.05）に食材数が増加した。","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"}]},"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":"ISSN"}]},"item_2_version_type_20":{"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_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"石原, 三妃"},{"creatorName":"大森, 恵美"},{"creatorName":"水野, 尚子"},{"creatorName":"宮本, 由香"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2012-05-01"}],"displaytype":"detail","filename":"matsu_kiyo_10-02.pdf","filesize":[{"value":"883.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"matsu_kiyo_10-02.pdf","url":"https://matsumoto-u.repo.nii.ac.jp/record/588/files/matsu_kiyo_10-02.pdf"},"version_id":"5d3ec851-2d3f-4d9c-a220-7236fb41d190"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食品成分表","subitem_subject_scheme":"Other"},{"subitem_subject":"献立","subitem_subject_scheme":"Other"},{"subitem_subject":"未収載品目","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":"学生の献立作成における種々の要因の影響 : 栄養価計算が学生の献立作成時の材料選択に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"学生の献立作成における種々の要因の影響 : 栄養価計算が学生の献立作成時の材料選択に及ぼす影響"}]},"item_type_id":"2","owner":"7","path":["7"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-05-01"},"publish_date":"2012-05-01","publish_status":"0","recid":"588","relation_version_is_last":true,"title":["学生の献立作成における種々の要因の影響 : 栄養価計算が学生の献立作成時の材料選択に及ぼす影響"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-06-20T15:40:18.452866+00:00"}