{"created":"2021-03-01T06:23:14.073961+00:00","id":20124,"links":{},"metadata":{"_buckets":{"deposit":"3676543d-19cb-438b-a0de-4711b0fad6b0"},"_deposit":{"id":"20124","owners":[],"pid":{"revision_id":0,"type":"depid","value":"20124"},"status":"published"},"_oai":{"id":"oai:soar-ir.repo.nii.ac.jp:00020124","sets":["461:851:852:1893"]},"author_link":["106382","106383"],"item_1628147817048":{"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_6_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-08","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"41","bibliographicPageStart":"40","bibliographicVolumeNumber":"13","bibliographic_titles":[{"bibliographic_title":"信州公衆衛生雑誌"}]}]},"item_6_description_20":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"要旨：健康教室参加者の塩分チェックシート得点と家庭で普段作っている汁物の塩分濃度について調べた。対象は健康教室参加者の 85 名とした。事前に配布しておいた小型のフタつきケースに、当日朝食時の汁物を入れて持ってきてもらい、教室前に回収した。塩分濃度は、デジタル塩分計を用いて測定した。塩分チェックシートは、教室時に配布して記入してもらった。塩分チェックシートの結果から「塩分摂取が多め」と判定されたのはわずか 15.3％ だった。一方、家庭で普段作っている汁物の塩分濃度を調べた結果、参加者 85 名中 41 名（48.2％）の家庭で、0.8％ 以上の塩分濃度の汁物を飲んでいた。\n　以上のことより、適正な塩分の摂取のためには、減塩の意識を高め、少しずつ薄味になれるとともに、汁物の摂取回数を減らすことが必要であることがわかった。","subitem_description_type":"Abstract"}]},"item_6_description_30":{"attribute_name":"資源タイプ（コンテンツの種類）","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_6_description_5":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"信州公衆衛生雑誌 13(1): 40-41(2018)","subitem_description_type":"Other"}]},"item_6_publisher_4":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"信州公衆衛生学会"}]},"item_6_source_id_35":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1882-2312","subitem_source_identifier_type":"PISSN"}]},"item_6_source_id_40":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12486936","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"友竹, 浩之","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"片山, 直幸","creatorNameLang":"ja"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-09-26"}],"displaytype":"detail","filename":"13-1-13.pdf","filesize":[{"value":"738.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"13-1-13.pdf","url":"https://soar-ir.repo.nii.ac.jp/record/20124/files/13-1-13.pdf"},"version_id":"304b4cbc-ab2c-414a-b9d9-cb30275246cc"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"健康教室","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"減塩意識","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"汁物","subitem_subject_language":"ja","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"健康教室参加者の塩分チェックシート得点と汁物の塩分濃度について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"健康教室参加者の塩分チェックシート得点と汁物の塩分濃度について","subitem_title_language":"ja"}]},"item_type_id":"6","owner":"1","path":["1893"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2018-09-26"},"publish_date":"2018-09-26","publish_status":"0","recid":"20124","relation_version_is_last":true,"title":["健康教室参加者の塩分チェックシート得点と汁物の塩分濃度について"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-03-07T01:26:12.240646+00:00"}