{"created":"2023-06-19T09:17:04.666437+00:00","id":573,"links":{},"metadata":{"_buckets":{"deposit":"ebaa4491-4e7f-4904-a859-b24c92f60d8f"},"_deposit":{"created_by":17,"id":"573","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"573"},"status":"published"},"_oai":{"id":"oai:nakamura-u.repo.nii.ac.jp:00000573","sets":["27:73"]},"author_link":["432","8","430","7","427","429","428","431"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-02-29","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"8","bibliographicPageEnd":"66","bibliographicPageStart":"43","bibliographic_titles":[{"bibliographic_title":"中村学園大学薬膳科学研究所研究紀要　"},{"bibliographic_title":"Proceeding of PAMD Institute of Nakamura Gakuen University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"【目的】 平成17年に食育基本法が施行され、現在、第２次食育推進基本計画が実施されている。その中で、国民の健康の増進の総合的な推進を図るための基本的な方針として、生活習慣病の発症予防と重症化予防の徹底と健康を支え守るための社会環境の整備が掲げられている。平成20年よりメタボリックシンドローム関連リスク保有者のコントロール、すなわちハイリスクアプローチに主点を置いた特定健康診査・特定保健指導の制度がスタートしている。この事業に関わる管理栄養士は効果的な食事指導を行い、評価しなければならない。本研究は、対象者の身体状況に配慮しつつ行動変容につながる効果的な保健指導をすることができるように、家庭料理に着目して、食事パターンの構造とその栄養素摂取量について検討した。\n【方法】　１．基礎データの収集：1999年～2000年に福岡県志免町在住の一般主婦を対象に実施した食事秤量記録調査を基礎データとした。調査は55～65歳の女性48名の四季の各14日間の食事区分、献立名（料理名）、食品名、可食量が記録されたものを使用した。２．解析方法：食事パターンは、主食・主菜・副菜・副々菜・汁物を組み合わせて49パターンに分類し、さらに類似するものを15パターンに整理した。各パターンの栄養素等摂取量はエクセル栄養君Ver.4.5（建帛社）を用いて算出して、料理のデータベース化を行った。栄養素摂取量の評価基準は、日本人の食事摂取基準2005年版を基にして50～69歳 成人期女性｛身体活動レベルのレベルⅡ（普通 : 1.75）｝とした。解析には、統計解析ソフトExcel 統計2008 for Windowsを使用し、クロス集計にはχ2検定を用い、２群間の平均値の差の検定にはSteeldwassの多重検定を用い、有意水準はp ＜0.05とした。\n【結果】　一般の家庭料理で出現する様式は四季共に約60％が和食であり、洋食は約30％であった。家庭料理の全体の80％に寄与する献立は春期と夏期で各14パターン、秋期15パターン、冬期12パターンであり、家庭料理は習慣化された食事パターンであることが示唆された。食事区分別に朝食で寄与率の高いパターンはE1型（主食＋副菜＋汁物）でPFC 比率が14.0：16.6：69.4であり、基準値に比べて、たんぱく質、脂質、カルシウムそしてビタミン類が不足していた。昼食の22.1％に寄与するL2型（主食兼主菜）はPFC 比率が14.7：26.8：58.5であり、食物繊維とカルシウム、ビタミン類が不足し、食塩摂取量が過剰であった。夕食の14.9％に寄与するB1型（主食＋主菜＋副菜）は、PFC 比率が18.2：30.6：51.2であり、たんぱく質、脂質、食塩摂取量は過剰であり、食物繊維は基準値を満たしており、カルシウムが不足していた。\n【結論】　食事調査の調理品を一定基準で分類することにより、食事パターンと栄養素等摂取量の間に関連があることが示唆され、食事区分別の食事パターンの特徴及び不足や過剰となる栄養素等が明らかとなった。特に、「主食、主菜、副菜、副々菜、汁物」が揃った一汁三菜の食事パターンが健康増進に寄与すると考えられているが、本研究結果から「望ましい食事」だとは言い切れないことが示唆された。保健指導において、食事パターンとその栄養素摂取量を図示し、栄養指導媒体を作成し導入することにより、食習慣を変えず、効果の期待出来る栄養指導が可能になると考えられる。","subitem_description_type":"Abstract"},{"subitem_description":"Aim: The national registered dietitians are required toprovide effective health guidance for people, to improve their behavioral and dietary habits with considering their physical conditions, and to prevent lifestyle-related disease. For this guidance, this study has focused on clarifying people’s dietary patterns and nutritional intake through a year (four seasons), using a novel, unique pattern-evaluation method.\nMethod: Forty-eight homemakers aged 55-65 were tested for two weeks every season in a year (Apr 1999～May2000).In this test, the dietary weighing record method was used for recording of meal time, menu, food name, and eaten quantity. We classified each person’s meal in six categories concluding staple food(SF),main dish(MD),the mix of SF and MD(SM), side dish(SD1),side side dish (SD2), and soup(S). Then, we put the combination of the six categories in 49 patterns, and organized their patterns to 15 types. Nutrient intake of each person was calculated and databased with Excel Eiyokun(Ver.4.5),using the Dietary Reference Intake for Japanese(2005) as an evaluation standard.\nResult: Japanese traditional dietary style was mainly used in the home cooking in Japan through a year(60% share).In seasonal meal patterns, each major pattern(80% share) was found to be 14patterns (spring and summer), 15 patterns(autumn), 12 patterns(winter),respectively. When we compared their patterns in meal time, the most frequent patterns in breakfast was E1 patterns (SF+SD1+S,13.3% share), and the PFC ratio was 14.0:16.0:69.4, suggesting low intake of protein, fat, calcium, vitamin groups. As for lunch, the mostfrequent pattern was L2 pattern(SM,22.1%share),and the PFC was 14.7:26.8:58.5, indicating of low intake of protein, fat, dietary fiber, calcium, and high intake of salt. In dinner, the most frequent pattern was B1 pattern(SF+MD+SD1,14.9% share), and PFC was 18.2:30.6:51.2, meaning low intake of calcium and high intake of protein, fat, and salt. \nDiscussion: It was suggested that some dietary patterns was being routinized in the Japanese home cooking, regardless of four seasons i.e. spring , summer, autumn, winter. The meal-time investigation demonstrated the relationship between dietary meal patterns and nutrients every meal time.From these result, this new patternmethod can be useful for better health guidance.","subitem_description_type":"Abstract"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1882-9384","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"三成 , 由美 "},{"creatorName":"ミナリ, ヨシミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000002638423","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000002638423"}]},{"creatorNames":[{"creatorName":"濱田　, 綾子"},{"creatorName":"ハマダ, アヤコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"429","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"北原, 詩子"},{"creatorName":"キタハラ, ウタコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"430","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"入来, 寛"},{"creatorName":"イリキ, ヒロ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"427","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000333926827","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000333926827"}]},{"creatorNames":[{"creatorName":"御手洗, 早也伽"},{"creatorName":"ミタライ, サヤカ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"428","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000333926828","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000333926828"}]},{"creatorNames":[{"creatorName":"大仁田 , あずさ "},{"creatorName":"オオニタ, アズサ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"7","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000018822567","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000018822567"}]},{"creatorNames":[{"creatorName":"宮原, 葉子"},{"creatorName":"ミヤハラ, ヨウコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"431","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000018822568","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000018822568"}]},{"creatorNames":[{"creatorName":"徳井, 教孝"},{"creatorName":"トクイ, ヨシタカ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"432","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":"2016-10-01"}],"displaytype":"detail","filename":"01-003-008-005-長期食生活...-三成・濱田・北原・他.pdf","filesize":[{"value":"1.7 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"01-003-008-005-長期食生活...-三成・濱田・北原・他","url":"https://nakamura-u.repo.nii.ac.jp/record/573/files/01-003-008-005-長期食生活...-三成・濱田・北原・他.pdf"},"version_id":"47db5ac7-39ae-4bdd-99ab-676c1174e9a2"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"長期食生活調査","subitem_subject_scheme":"Other"},{"subitem_subject":"食事パターン","subitem_subject_scheme":"Other"},{"subitem_subject":"食物繊維","subitem_subject_scheme":"Other"},{"subitem_subject":"食塩摂取量","subitem_subject_scheme":"Other"},{"subitem_subject":"四季","subitem_subject_scheme":"Other"},{"subitem_subject":"一汁三菜","subitem_subject_scheme":"Other"},{"subitem_subject":"保健指導","subitem_subject_scheme":"Other"},{"subitem_subject":"食事指導","subitem_subject_scheme":"Other"},{"subitem_subject":"志免町","subitem_subject_scheme":"Other"},{"subitem_subject":"福岡県","subitem_subject_scheme":"Other"},{"subitem_subject":"long － term investigation to dietary habits and patterns","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"dietary meal pattern","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"dietary fiver","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sait intake","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"four seasons","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"one soup and three side dishes","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"health guidance","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"dietary counselling","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Simemachi","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Fukuoka","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":"長期食生活調査における食事パターンの構造とその栄養素等摂取状況","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"長期食生活調査における食事パターンの構造とその栄養素等摂取状況"},{"subitem_title":"Long － Term Investigation to Evaluate Japanese Dietary Habits and Patterns","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"17","path":["73"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-10-01"},"publish_date":"2016-10-01","publish_status":"0","recid":"573","relation_version_is_last":true,"title":["長期食生活調査における食事パターンの構造とその栄養素等摂取状況"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-06-19T09:33:32.702489+00:00"}