{"created":"2023-06-20T15:13:41.776361+00:00","id":460,"links":{},"metadata":{"_buckets":{"deposit":"d65eac63-201f-4585-bc6a-eaa650a91626"},"_deposit":{"created_by":3,"id":"460","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"460"},"status":"published"},"_oai":{"id":"oai:komajo.repo.nii.ac.jp:00000460","sets":["2:7:34"]},"author_link":["722","724","723","725"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1994-03-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"82","bibliographicPageStart":"77","bibliographicVolumeNumber":"27","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"都内および近郊から通学する女子短大の新入年生120名を対象にSD法による120種の食品のイメージ調査と連続3日間の食事調査を行った結果、以下の結果を得た。1) SD法の15項目の各設問の評点平均値から主成分分析を行った結果、120食品は12のグループに分類された。2) 連続3日間の食事調査からは、最も出現頻度の高い食品は、鶏卵であり、1日1回摂取していた。最も出現頻度の低い食品は、こまつな、ぎんなん、オクラ、高野豆腐であった。3) イメージ調査で (家庭的でよく使い、よく食べて、これからも使いたい) 食品のグループには、食事調査でも出現頻度の高い食品が入り、(和風的で年配向きで日常あまり使わず、めったに食べない) 食品のグループと (洋風で現代風で若向きであるが、日常あまり使わない) 食品のグループは、食事調査でも出現頻度が低く同時に知名度も低かった。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"14","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004250954","subitem_description_type":"Other"}]},"item_3_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18998/00000454","subitem_identifier_reg_type":"JaLC"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00093381","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"柏倉, 久代"},{"creatorName":"カシワグラ, ヒサヨ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"722","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"篠原 能子"},{"creatorName":"シノハラ, ヨシコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"723","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kashiwagura, Hisayo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"724","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Shinohara Yoshiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"725","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-08-04"}],"displaytype":"detail","filename":"KJ00004250954.pdf","filesize":[{"value":"368.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004250954.pdf","url":"https://komajo.repo.nii.ac.jp/record/460/files/KJ00004250954.pdf"},"version_id":"85aa3aba-5c76-4f07-b146-975660d52b7a"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"食品のイメージについての一考察","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品のイメージについての一考察"},{"subitem_title":"Studies on the Image of Foods","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["34"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-04"},"publish_date":"2016-08-04","publish_status":"0","recid":"460","relation_version_is_last":true,"title":["食品のイメージについての一考察"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T15:32:38.084352+00:00"}