{"created":"2023-06-20T15:14:28.129111+00:00","id":1387,"links":{},"metadata":{"_buckets":{"deposit":"2ecf2a06-1d70-4743-9045-19c640084a5d"},"_deposit":{"created_by":12,"id":"1387","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"1387"},"status":"published"},"_oai":{"id":"oai:komajo.repo.nii.ac.jp:00001387","sets":["1:95:98"]},"author_link":["2469","2470"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-12-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"16","bibliographicPageStart":"7","bibliographic_titles":[{}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The aim of this study is to examine the role of communication in building trust between dietician and client who needs long-term nutrition guidance.\nAs a preliminary research, we conducted questionnaire and interview with two dieticians who have experience providing nutrition guidance. We asked ① clients’ behaviors indicating motivation towards dietary improvement, ② factors obstructing dietary improvement, and ③ tips for working with undermotivated clients.\nFrom the result, we discovered 5 categories of behaviors indicating high motivation: “reception of information” “active involvement” “third party involvement” and “achievement of self-standards”. By contrast, behaviors indicating low motivation was categorized into 5 categories as well: “rigid behavior” “rejective attitude”  “ambiguous report” “avoidant attitude”, and “manifestation of powerlessness”.\nFurthermore, factors obstructing dietary improvement was grouped into 5 categories: “isolation” “unchangeable environment” “expanded role of diet” and “narrowed perspective”.\nAnd, tips for working with undermotivated clients were grouped into 3 categories: “broaden the dietician’s perspective” “tell the client that there is no need to jump to the conclusion” and “lead the client to make steady rather than a big progress”.\nThe study showed that dieticians are carefully observing and understanding the client’s behavior, while cooperating with other professionals to assess the client’s living condition and psychological status. The study also suggested that dieticians are flexibly adjusting the amount of giving information and set motivational goal for each client.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18998/00001359","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"駒沢女子（短期）大学　学長　光田督良"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2434-7574","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"吉野, 菜穂子"},{"creatorName":"ヨシノ, ナホコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"YOSHINO, Nahoko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-03-06"}],"displaytype":"detail","filename":"吉野菜穂子.pdf","filesize":[{"value":"660.1 kB"}],"format":"application/pdf","license_note":"Copyright(c)2020 by KOMAZAWA WOMEN'S UNIVERSITY","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"本文PDF","url":"https://komajo.repo.nii.ac.jp/record/1387/files/吉野菜穂子.pdf"},"version_id":"af3c196e-996c-4b31-984e-c662a6afc525"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"信頼関係","subitem_subject_scheme":"Other"},{"subitem_subject":"栄養指導","subitem_subject_scheme":"Other"},{"subitem_subject":"コミュニケーション","subitem_subject_scheme":"Other"},{"subitem_subject":"管理栄養士","subitem_subject_scheme":"Other"},{"subitem_subject":"trust relationship","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"nutrition guidance","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"communication","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"dietician","subitem_subject_language":"en","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":"栄養指導を受けるクライエントとの信頼関係構築に関する予備的研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"栄養指導を受けるクライエントとの信頼関係構築に関する予備的研究"},{"subitem_title":"Preliminary Research on Trust Building Factors between Client and Dietician","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["98"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-03-06"},"publish_date":"2020-03-06","publish_status":"0","recid":"1387","relation_version_is_last":true,"title":["栄養指導を受けるクライエントとの信頼関係構築に関する予備的研究"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2023-06-20T15:26:39.468485+00:00"}