{"created":"2023-07-25T10:13:49.959915+00:00","id":1161,"links":{},"metadata":{"_buckets":{"deposit":"fe07c612-e644-4e52-9147-98a673402c89"},"_deposit":{"created_by":7,"id":"1161","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"1161"},"status":"published"},"_oai":{"id":"oai:h-bunkyo.repo.nii.ac.jp:00001161","sets":["50:308:313"]},"author_link":[],"item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-12-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"50","bibliographicPageStart":"41","bibliographicVolumeNumber":"49","bibliographic_titles":[{"bibliographic_title":"広島文教女子大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Hiroshima Bunkyo Women's University","bibliographic_titleLang":"en"}]}]},"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":"　我が国の食事は、白飯とおかずを交互に食べ、口の中に残るおかずの味で、白飯を味付けしながら食べる“口中調味”によって、白飯をおいしく食べる食事である。本研究では、女子大学生を対象として、口中調味の実施と献立構成について、食環境等の背景とともに検討を行った。\n　その結果、口中調味の実施群で「母親」、「祖母」が夕食の共食者である者、「左手に、ごはん茶碗を持って食べる」「みんなが揃ってから食べ始める」ことを教わっている者が有意に多かった。献立作成においては、非実施群は刺し身、天ぷら、魚のムニエル、春巻等を「白飯がおいしくなるおかず」ではないと回答しながら、実施群と同様に白飯を組み合わせる者が多く、組み合わせた時の美味しさを考慮していないことが示唆された。また、実施群と非実施群ともに和風料理で汁を組み合わせる者が多く、天ぷらには実施群は味噌汁を、非実施群はすまし汁を組み合わせている者が多かった。このことは、実施群は天ぷらでは白飯が食べづらいことを理解して、みそ汁を組み合わせたと考えられた。白飯とおかずに組み合わせる副菜は、実施群、非実施群ともに、和え物（サラダを含む）が多かったが、非実施群は、魚の塩焼き、刺し身、魚のムニエル、春巻等に煮物を組み合わせており、非実施群は白飯を美味しく食べるために汁ではなく副菜を組み合わせると推察された。実際の食事では、クリームシチュー、鶏のから揚げ、酢豚、麻婆豆腐で実施群は非実施群よりも有意に白飯を組み合わせて食べていた。\n　これらのことから、今後、食事と白飯やみそ汁を含む献立構成によって、食文化・食事マナーと食事全体をおいしく食べる“実際の普通の食事”の視点を学ばせる必要があると考えられた。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"identifier_registration","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.51095/kiyo.49.04","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島文教女子大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"item_10002_source_id_11","attribute_value_mlt":[{"subitem_source_identifier":"AN10402507","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"item_10002_source_id_9","attribute_value_mlt":[{"subitem_source_identifier":"0919181X","subitem_source_identifier_type":"PISSN"}]},"item_10002_version_type_20":{"attribute_name":"出版タイプ","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":"木村, 留美","creatorNameLang":"ja"},{"creatorName":"キムラ, ルミ","creatorNameLang":"ja-Kana"},{"creatorName":"Kimura, Rumi","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"角田, 美紀子","creatorNameLang":"ja"},{"creatorName":"カクダ, ミキコ","creatorNameLang":"ja-Kana"},{"creatorName":"Kakuda, Mikiko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"杉山, 寿美","creatorNameLang":"ja"},{"creatorName":"スギヤマ, スミ","creatorNameLang":"ja-Kana"},{"creatorName":"Sugiyama, Sumi","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-02-03"}],"displaytype":"detail","filename":"kenkyukiyo49(kimura).pdf","filesize":[{"value":"1.7 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Effects of Food Seasoning in the Mouth, Kouchuu Choumi, on Menu Planning","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"7","path":["313"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-02-03"},"publish_date":"2023-02-03","publish_status":"0","recid":"1161","relation_version_is_last":true,"title":["口中調味の実施状況が献立作成に及ぼす影響"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2024-12-26T05:32:18.017927+00:00"}