{"created":"2023-06-20T15:14:28.349520+00:00","id":1389,"links":{},"metadata":{"_buckets":{"deposit":"261899bd-121a-4a76-bea3-fd35cdd45ff4"},"_deposit":{"created_by":12,"id":"1389","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"1389"},"status":"published"},"_oai":{"id":"oai:komajo.repo.nii.ac.jp:00001389","sets":["1:95:98"]},"author_link":["2473","2474"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-12-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"36","bibliographicPageStart":"25","bibliographic_titles":[{}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"As a part of food and nutrition education, cooking class in community plays an important role for public health dietitians and members promoting dietary improvement. Using unfamiliar foods in a cooking class reduces the effect of food and nutrition education. In order to recreate menu at home after the cooking class, foods that are economically and easily obtainable should be used. However, we find the menu which uses unfamiliar foods in many cases. The purpose of this study is to investigate the foods frequency and to quantify the foods familiarity. We obtained data from 118 adults who cook for their families daily and calculated the familiarity index of 223 foods we selected from the standard tables of food composition in Japan 2015 （seventh revised version）. With this index, it is possible to change easily from unfamiliar meals to familiar ones. This study suggests that this index is useful for highly reproducible meal planning in cooking class.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18998/00001361","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":"東口, みづか"},{"creatorName":"ヒガシグチ, ミヅカ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"HIGASHIGUCHI, Mizuka","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":"東口みづか.pdf","filesize":[{"value":"750.3 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/1389/files/東口みづか.pdf"},"version_id":"4e3d4f75-9da5-49e7-947e-fca95479430e"}]},"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":"一般家庭における食品の使用状況に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"一般家庭における食品の使用状況に関する研究"},{"subitem_title":"A study on the use of food in households","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":"1389","relation_version_is_last":true,"title":["一般家庭における食品の使用状況に関する研究"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2023-06-20T15:26:35.969234+00:00"}