{"created":"2024-02-09T03:36:35.591505+00:00","id":2000016,"links":{},"metadata":{"_buckets":{"deposit":"f0f7cef0-e9e9-40d4-ab74-8f8695db05c8"},"_deposit":{"created_by":11,"id":"2000016","owner":"11","owners":[11],"owners_ext":{"displayname":"大阪国際大学図書館","username":"oiulibrary"},"pid":{"revision_id":0,"type":"depid","value":"2000016"},"status":"published"},"_oai":{"id":"oai:oiu.repo.nii.ac.jp:02000016","sets":["1:1700529115514:1707436985574"]},"author_link":["3219"],"control_number":"2000016","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-01-31"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"116","bibliographicPageStart":"107","bibliographicVolumeNumber":"37","bibliographic_titles":[{"bibliographic_title":"国際研究論叢 : 大阪国際大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"OIU journal of international studies","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"In this study, a food questionnaire was administered to students in the nutritionist training course from 2020 to 2023 with the purpose of reviewing their dietary habits.\n The 144 students who responded were included in the analysis. They were divided into two groups according to the frequency of breakfast: \"4 or more days a week\"（breakfast intake habit group）and \"3 or less days a week\"（not applicable group）. Survey items related to breakfast intake, vegetable intake, and salt intake were compared.\n The breakfast intake habitual group had a significantly lower percentage of those living alone. In addition, a significantly higher proportion of the breakfast habituated respondents had a breakfast consisting of a staple meal, main dishes, and side dishes, and a significantly higher proportion of them consumed vegetables for breakfast. However, the results also indicated that breakfast was not sufficient even for those who were habitual breakfast eaters.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09153586","subitem_source_identifier_type":"ISSN"}]},"item_10002_text_28":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_text_value":"9"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"能瀬, 陽子","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"3219","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"ノセ, ヨウコ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"Nose, Yoko","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-02-09"}],"filename":"37-2-008.pdf","filesize":[{"value":"800 KB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://oiu.repo.nii.ac.jp/record/2000016/files/37-2-008.pdf"},"version_id":"57a3399e-879b-4470-8f0e-728da3ace751"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"栄養士養成課程，食習慣，朝食摂取頻度","subitem_subject_language":"ja"},{"subitem_subject":"Nutritionist Training Course，Dietary Habits，Frequency of breakfast","subitem_subject_language":"en"}]},"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":"栄養士養成課程の学生の食習慣の実態 ―朝食摂取習慣、野菜および塩分摂取に関する報告―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"栄養士養成課程の学生の食習慣の実態 ―朝食摂取習慣、野菜および塩分摂取に関する報告―","subitem_title_language":"ja"},{"subitem_title":"The State of Dietary Habits Among Students in Nutritionist Training Courses: A Report on Breakfast Habits, Vegetable and Salt Intake","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["1707436985574"],"pubdate":{"attribute_name":"公開日","attribute_value":"2024-02-09"},"publish_date":"2024-02-09","publish_status":"0","recid":"2000016","relation_version_is_last":true,"title":["栄養士養成課程の学生の食習慣の実態 ―朝食摂取習慣、野菜および塩分摂取に関する報告―"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2024-02-16T00:15:30.748006+00:00"}