{"created":"2023-05-15T08:37:02.232872+00:00","id":79,"links":{},"metadata":{"_buckets":{"deposit":"0ca23dd0-0fb3-499c-8e26-c9907591e63b"},"_deposit":{"created_by":10,"id":"79","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"79"},"status":"published"},"_oai":{"id":"oai:narasaho-c.repo.nii.ac.jp:00000079","sets":["7:14"]},"author_link":["295","298","293","303","299","297","294","300","302","296","301","304"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2007","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"15","bibliographicPageEnd":"85","bibliographicPageStart":"77","bibliographic_titles":[{"bibliographic_title":"研究紀要"},{"bibliographic_title":"Bulletin of studies","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"関東,中部,関西,中国,四国,九州の大学生家庭を対象にアンケート調査を行い,酢・酒の使用状況から食生活について検討を行った.酢や酒をよく使う人の割合は,それぞれ48.0%,58.2%であり,そのほかの基本調味料に比べて低かった.酢や酒の使用状況により調味料を使う割合に差がみられた.酢や酒をよく使う人は基本調味料や混合調味料を使う割合が高く,多種類の調味料を使っていた.酢や酒の使用状況により魚介料理・肉料理を作る割合に差がみられ,酢や酒をよく使う人は高い割合で作っていた.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"論文","subitem_description_type":"Other"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"奈良佐保短期大学"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"110006808050","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11605938","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13485911","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"三浦, 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Habits","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Questionnaire","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":"酢・酒の使用からみた大学生家庭の食生活","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"酢・酒の使用からみた大学生家庭の食生活"},{"subitem_title":"The Dietary Habits of College Students' Families Viewed from the Use of Vinegar and Sake","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"10","path":["14"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-06-05"},"publish_date":"2015-06-05","publish_status":"0","recid":"79","relation_version_is_last":true,"title":["酢・酒の使用からみた大学生家庭の食生活"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2023-05-15T09:00:21.378188+00:00"}