{"created":"2023-06-20T14:23:22.881857+00:00","id":7180,"links":{},"metadata":{"_buckets":{"deposit":"d3846809-58e7-4c3e-a194-1ee435063653"},"_deposit":{"created_by":3,"id":"7180","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"7180"},"status":"published"},"_oai":{"id":"oai:rku.repo.nii.ac.jp:00007180","sets":["188:654:1312"]},"author_link":["14521","14522","14520","14519"],"item_2_alternative_title_5":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_alternative_title":"スポーツ ケンコウ カガク オ センコウスル ダイガクセイ ノ ショクシュウカン"}]},"item_2_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-03-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"14","bibliographicPageStart":"11","bibliographicVolumeNumber":"13","bibliographic_titles":[{"bibliographic_title":"流通経済大学スポーツ健康科学部紀要"},{"bibliographic_title":"The journal of Ryutsu Keizai University, the Faculty of Health & Sport Science","bibliographic_titleLang":"en"}]}]},"item_2_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大槻, 毅"},{"creatorName":"オオツキ, タケシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"14519","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"膳法, 亜沙子"},{"creatorName":"ゼンポウ, アサコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"14520","nameIdentifierScheme":"WEKO"}]}]},"item_2_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_2_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"食習慣の改善方策を検討する上で有用な資料を得るため，スポーツ健康科学を専攻する大学生（男性47人，女性4人）を対象に簡易型自記式食事歴法による食習慣調査を行い，同法で摂取量を評価でき，なおかつ日本人の食事摂取基準で推奨量が設定されている14栄養素の充足率（推奨量に対する摂取量の割合）を算定した。その結果，7栄養素では充足率が90%未満であった。具体的には，充足率はビタミンCでは84%，ビタミンA，B2，B6では75%，73%，78%，マグネシウムでは65%，ビタミンB1およびカルシウムでは55%および56%であった。対象者一人一人のデータを詳細に観察したところ，各栄養素の摂取状況に個人差があることも明らかであった。本研究で得られたデータからは，スポーツおよび健康を専門に学ぶ学生においてさえも，食習慣は楽観できない状況だと言える。食習慣は健康体力づくりの根幹を成す要素であり，その改善に向けた関係諸氏の更なる尽力が期待される。","subitem_description_type":"Other"}]},"item_2_full_name_8":{"attribute_name":"著者名(英)","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"14521","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Otsuki, Takeshi","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"14522","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Zempo-Miyaki, Asako","nameLang":"en"}]}]},"item_2_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA12337018","subitem_source_identifier_type":"NCID"}]},"item_2_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Faculty of Health & Sport Science, Ryutsu Keizai University"},{"subitem_text_language":"en","subitem_text_value":"Faculty of Health & Sport Science, Ryutsu Keizai University"}]},"item_2_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"論文"}]},"item_2_text_3":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Article"}]},"item_2_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"流通経済大学スポーツ健康科学部"},{"subitem_text_value":"流通経済大学スポーツ健康科学部"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-07-08"}],"displaytype":"detail","filename":"sport_13_11_14.pdf","filesize":[{"value":"809.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"sport_13_11_14.pdf","url":"https://rku.repo.nii.ac.jp/record/7180/files/sport_13_11_14.pdf"},"version_id":"fb6c98c4-f6af-4ec4-9647-c73c1a035deb"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"簡易型自記式食事歴法","subitem_subject_scheme":"Other"},{"subitem_subject":"日本人の食事摂取基準","subitem_subject_scheme":"Other"},{"subitem_subject":"推奨量","subitem_subject_scheme":"Other"},{"subitem_subject":"充足率","subitem_subject_scheme":"Other"},{"subitem_subject":"個人差","subitem_subject_scheme":"Other"},{"subitem_subject":"Brief Self-Administered Dietary History Method","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Dietary Reference Intake for Japanese","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Recommended Dietary Amount","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Sufficiency Rate","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Interindividual Difference","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":"スポーツ健康科学を専攻する大学生の食習慣","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"スポーツ健康科学を専攻する大学生の食習慣"},{"subitem_title":"Dietary habit of university students majoring sport and health sciences","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["1312"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-07-08"},"publish_date":"2020-07-08","publish_status":"0","recid":"7180","relation_version_is_last":true,"title":["スポーツ健康科学を専攻する大学生の食習慣"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T14:50:04.706415+00:00"}