{"created":"2023-06-20T15:14:30.832368+00:00","id":1438,"links":{},"metadata":{"_buckets":{"deposit":"8115904e-90c2-41d9-84f2-64b34e102219"},"_deposit":{"created_by":12,"id":"1438","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"1438"},"status":"published"},"_oai":{"id":"oai:komajo.repo.nii.ac.jp:00001438","sets":["1:95","1:95:101"]},"author_link":["2586","2587"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-03-10","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"10","bibliographicPageStart":"1","bibliographic_titles":[{}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Relaxing during meals is recommended to support the behavior of obesity dissolution. There\nare many reports on the relationship between various factors and the relaxing effect. However,\nthe report which considered the relation between tableware and relaxation effects is almost\nnone. Therefore, we focused on Oryoki used by Zen Buddhist ascetic monks, which has\nstorability, portability, functionality, and beautiful design. The purpose of this study is to\nexamine the effects obtained by using Oryoki for a low caloric diet, and the effects on eater from\nthe viewpoint of the quality of life （QOL）. Four factors that influence the evaluation of a low\ncaloric diet were set: the type of tableware, the main ingredient of the main dish, how to cut the\ningredients, and how to use the oil. After setting the three levels to each factor, nine samples\nwere prepared by assigning these factors and levels to the L9 orthogonal table of experiment\nmethod design. A panel of 45 people performed a sensibility evaluation of nine low-calorie diets,\nand their impression characteristics were analyzed by factor analysis. The relationship between\nphysiological and psychological satisfaction and comprehensive evaluation was considered after\nstratifying the panel by QOL score. The results indicated that there is an effect that gives the\nimpression of dignity and peacefulness by using Oryoki for a low caloric diet. Panels with lower\nQOL scores showed a strong positive correlation between psychological satisfaction and\ncomprehensive evaluation. From these results, it is worth considering adding Oryoki as an\noption for tableware when providing a low-calorie diet to people with low QOL.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18998/00001404","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　安藤嘉則"}]},"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":"岡田, 昌己"},{"creatorName":"オカダ, マサキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2021-04-09"}],"displaytype":"detail","filename":"東口みづかほか.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","license_note":"Copyright (C) 2021 by KOMAZAWA WOMEN'S UNIVERSITY","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"本文PDF","url":"https://komajo.repo.nii.ac.jp/record/1438/files/東口みづかほか.pdf"},"version_id":"b186c6d4-7815-42a8-b7d7-a22f4e601c4e"}]},"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":"応量器を使用した低エネルギー食の評価とQOL との関係","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"応量器を使用した低エネルギー食の評価とQOL との関係"},{"subitem_title":"Relationship between evaluation of low caloric meal using Oryoki and quality of life","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["95","101"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-04-09"},"publish_date":"2021-04-09","publish_status":"0","recid":"1438","relation_version_is_last":true,"title":["応量器を使用した低エネルギー食の評価とQOL との関係"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2023-06-20T15:23:03.185518+00:00"}