{"created":"2023-05-15T14:40:13.419190+00:00","id":1659,"links":{},"metadata":{"_buckets":{"deposit":"91bb4eae-4781-4fc1-a212-07c5513cae67"},"_deposit":{"created_by":3,"id":"1659","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1659"},"status":"published"},"_oai":{"id":"oai:suzuka.repo.nii.ac.jp:00001659","sets":["1:8:163"]},"author_link":["4172","4174","4171","4173"],"item_2_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-01-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"75","bibliographicPageStart":"69","bibliographicVolumeNumber":"23","bibliographic_titles":[{"bibliographic_title":"鈴鹿国際大学短期大学部紀要"},{"bibliographic_title":"Journal of Suzuka International University Junior College","bibliographic_titleLang":"en"}]}]},"item_2_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"こんにゃくの嗜好,調理頻度が現在どのような状況にあるのか調査し,次の結果が得られた。1)高校生,短大生ともにこんにゃく料理は「好き」と判断できた。2)摂取頻度は「月1～3回」が高校生62.3%,短大生74.3%が最も多く常食しているとは言い難い結果であった。3)摂取されやすい料理は,高校生,短大生ともに上位3位は同じで「煮物」「おでん」「すき焼き」であった。4)摂取する主な目的は「好きだから」が高校生56.2%,短大生70.9%を示した。5)知名度が高い商品の種類は「糸こんにゃく」「板こんにゃく」であった。また,よく摂取されている種類も同じであった。6)新製品とされる「こんにゃくゼリー」は高校生,短大生ともに知名度が約100%と高く,摂取もされていた。","subitem_description_type":"Other"}]},"item_2_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"We surveyed the preference and cooking frequency of Konjak (devil's tongue) among the youths. Findings are as follows : 1) Most of both high-school and junior-college students prefer to eat Konjak in their meals. 2) The eating frequencies of Konjak were once or three times per month for 62.3% of high-school students and 74.3% of junior-college students. 3) The best three cuisines using Konjak werw Nimono, Oden (both cuisines were boiled and seasoned) and Sukiyaki. 4) 56.2% of high-school students and 70.9% of junior-college students liked to eat Konjak. 5) The original forms of Konjak were Ito-Konjak(noodle type)and Ita-Konjak (Tofu type). Both of them are very popular and well-known. 6) New product of \"Konjak\"- \"Konjak-Jelly\" were very well-known among them and all of both students knew the name and also experienced to eat them.","subitem_description_type":"Other"}]},"item_2_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"8","subitem_description_type":"Other"}]},"item_2_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00005175571","subitem_description_type":"Other"}]},"item_2_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11450911","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_20":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13450085","subitem_source_identifier_type":"ISSN"}]},"item_2_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"鈴鹿国際大学短期大学部"},{"subitem_text_value":"鈴鹿医療科学大学"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"岡野, 節子"},{"creatorName":"オカノ, セツコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"4171","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"堀田, 千津子"},{"creatorName":"ホッタ, チヅコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"4172","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"OKANO, Setsuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4173","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"HOTTA, Chizuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4174","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":"2016-12-26"}],"displaytype":"detail","filename":"KJ00005175571.pdf","filesize":[{"value":"437.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00005175571.pdf","url":"https://suzuka.repo.nii.ac.jp/record/1659/files/KJ00005175571.pdf"},"version_id":"b7c29ccb-9e65-415c-97db-a8ca5ea660d6"}]},"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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"青年期におけるこんにゃく料理の考察","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"青年期におけるこんにゃく料理の考察"},{"subitem_title":"Study on the Consumption \"Konjak(devil's tongue)\" in the Youths","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["163"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-12-26"},"publish_date":"2016-12-26","publish_status":"0","recid":"1659","relation_version_is_last":true,"title":["青年期におけるこんにゃく料理の考察"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T23:12:40.216455+00:00"}