{"created":"2023-05-15T08:38:35.005758+00:00","id":316,"links":{},"metadata":{"_buckets":{"deposit":"2369fd49-7275-432b-9afd-d813c27514a1"},"_deposit":{"created_by":11,"id":"316","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"316"},"status":"published"},"_oai":{"id":"oai:shukugawa.repo.nii.ac.jp:00000316","sets":["1:59"]},"author_link":["677","678","679","676"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1997","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"48","bibliographicPageStart":"35","bibliographicVolumeNumber":"21","bibliographic_titles":[{"bibliographic_title":"夙川学院短期大学研究紀要"},{"bibliographic_title":"Bulletin of Shukugawa Gakuin College","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本学女子学生の食事の脂肪酸バランス改善を目的に、食事調査を行い、その摂取食品量と現行の日本人栄養所要量で推奨されている脂肪酸バランスとの関係について統計解析を行った。その結果、1.学生群の摂取エネルギー量は1597kcalで、Caは71%、Feは69%の低い充足率であった。反面、脂肪エネルギー比率は32.3%で依然高いことは注意が必要である。2.4群別n-6/n-3比の平均値は高群5.7、中高群4.7、中低群4.0、低群2.4で、バラツキが大であった。3.脂肪酸摂取量は必須脂肪酸総量11.9g、n-6系脂肪酸9.9g、n-3系脂肪酸2.3gで、必須脂肪酸総量はいずれの群も十分摂取されていたが、n-3系脂肪酸のDHA、EPA摂取量は全国平均(1989年)値と比較すると学生群は5割にも満たない。4.n-6/n-3比改善には魚介類の摂取量を増加することやαLnA含量の多い菜種油を使用することは効果があり、大豆加工品や魚缶詰や豚肉は改善にはマイナス効果の食品であった。5.S/P比の高い学生はバター、牛乳、豚肉を減らし、植物油、マヨネーズを増やせばS/P比改善効果があることが示唆された。6.M/P比に影響を及ぼす食品のうち、牛肉、豚肉、ハム・ソーセージ、バター、卵類はM/P比を高め、大豆加工品はM/P比を下げることが明らかになった。7.高、中高、中低群は魚油を多く摂取するとともに、動物性脂肪量(特に高、中高群は、獣肉類)を減らすことにより、S : M: P比、n-6/n-3比および油脂食品由来の脂肪摂取比率(動物性脂肪 : 植物性油脂 : 魚油)についても改善されることが示唆された。","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"The relationship between the fatty acid ratio recommended by the 5th dietary allowances and the food intake was investigated using statistic analysis to utilize for nutrition guidance. The results obtained are as follows : 1) The mean values of n-6 / n-3 of the groups were 5.7 for the high ratio group, 4.7 for the slightly high, 4.0 for the slightly low and 2.4 for the low. 2) There was a strong correlation between the ratio of n-6/n-3 polyunsaturated fatty acids and the linoleic acid / linolenic acid ratio in a meal. 3)The amounts of DHA and the intake of fishes were inversely correlated to the ratio of n-6/n-3. 4) The time of daily intakes of fish dishes was about 2/3 for the slightly low ratio group.","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.20840/00000304","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"学校法人 夙川学院 夙川学院短期大学"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"110004639558","subitem_relation_type_select":"NAID"}}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24668/shukulib.21.0_35","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0285-3744","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":"仲野, 裕美"},{"creatorName":"ナカノ, ヒロミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"河南, 恒子"},{"creatorName":"カナン, ツネコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nakano, Hiromi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kannan, Tsuneko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-02-18"}],"displaytype":"detail","filename":"適正な脂肪酸比率の食事 女子学生の食事と脂肪酸比率との関連.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"適正な脂肪酸比率の食事 : 女子学生の食事と脂肪酸比率との関連","url":"https://shukugawa.repo.nii.ac.jp/record/316/files/適正な脂肪酸比率の食事 女子学生の食事と脂肪酸比率との関連.pdf"},"version_id":"ff56ad04-f097-42ab-b5d2-2a8bcad875dd"}]},"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":"適正な脂肪酸比率の食事 : 女子学生の食事と脂肪酸比率との関連","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"適正な脂肪酸比率の食事 : 女子学生の食事と脂肪酸比率との関連"},{"subitem_title":"Meal containing a Proper Component Ratio of Fatty Acid","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["59"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-03-10"},"publish_date":"2020-03-10","publish_status":"0","recid":"316","relation_version_is_last":true,"title":["適正な脂肪酸比率の食事 : 女子学生の食事と脂肪酸比率との関連"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-05-15T09:46:43.070940+00:00"}