{"created":"2023-07-25T10:30:58.296248+00:00","id":3363,"links":{},"metadata":{"_buckets":{"deposit":"3d7e59e5-a1ce-49d2-a0d9-2025670533f3"},"_deposit":{"created_by":4,"id":"3363","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"3363"},"status":"published"},"_oai":{"id":"oai:hbg.repo.nii.ac.jp:00003363","sets":["267:572:669"]},"author_link":["13894","13895"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1977-08-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"32","bibliographicPageStart":"19","bibliographicVolumeNumber":"10","bibliographic_titles":[{"bibliographic_title":"広島文化女子短期大学紀要"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　A menu is prepared before cooking. In order that we may live healthy, we must prepare a menu that affords us well balanced nutritious elements.  I investigated the state of everyday food that our college students are taking, and the difference of food between the students belonging to the Department of Food and Nutrition who well know the importance of dietary life according to a menu that affords an adequate nutrition and the students of the Department of Clothing who have less opportunity of learning about dietary life. And then I compared the result of the investigation with the adequate standard. The conclusion is as follows: -  1. All the students of both Departments are not taking sufficient food that suffices their recessary energies.  2. Dividing food into groups, those that are, to the students of both Departments, most lacking are fish, shells, meat, beans, eggs, milk, milkproducts, vegetables, and cereals.  The shortage of taking fish, shells, meat, beans, egg, milk, and milk-products causes under-nourishment, such as anaemia and the like, which will necessitate occasional blood-examination of the students.  It is generally said that young girls are too much conscious of their body-style, and are over-restricting their diet so that a slender body-line may be maintained. My presesent investigation also reveals this tendency.  3. Among the groups of food-divisions, that which is being taken to excess by the stndents of both Departments commonly is sugar-group (sweets), and next to it, fruits are also being taken over the adequate standard. It may be said that most of the students are satisfying their hunger and supplying energies with sweets and fruits.  4. Taking milk and its products is being recommended, and so the numbers of students belonging to the Department of Food and Mutrition who do not take them is small, while those of the Department of Clothing are not taking so much. Herein lies the difference between the students of the two Departments. In this point, the knowledge of nutrition can be said to be active in the diet life among the students of the Department of Food and Nutrition. It should be only desired that the qnantity of taking milk and its products should be increased.  Furthermore. the taking of nutrition should be decided adequately according to the sex, age, physique, and the amount of labor of the individual. From such a standpoint, this investigation should be continued.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.60171/00003356","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島文化女子短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00213869","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09137068","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大上戸, 郁恵","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13894","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Daijogo, Ikue","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13895","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":"2023-05-29"}],"displaytype":"detail","filename":"10-3.pdf","filesize":[{"value":"5.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"10-3.pdf","objectType":"fulltext","url":"https://hbg.repo.nii.ac.jp/record/3363/files/10-3.pdf"},"version_id":"9dc7b4c1-d831-4441-8d44-504ce60f309f"}]},"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":"女子学生の摂食状況について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"女子学生の摂食状況について","subitem_title_language":"ja"},{"subitem_title":"On the State of the Intake of Food by Female Student","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["669"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-15"},"publish_date":"2023-03-15","publish_status":"0","recid":"3363","relation_version_is_last":true,"title":["女子学生の摂食状況について"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-09-13T01:08:44.350919+00:00"}