{"created":"2023-06-19T09:40:18.373682+00:00","id":455,"links":{},"metadata":{"_buckets":{"deposit":"8c0c2081-d64f-4eb0-8f79-1684d18baf18"},"_deposit":{"created_by":18,"id":"455","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"455"},"status":"published"},"_oai":{"id":"oai:yasuda-u.repo.nii.ac.jp:00000455","sets":["7:48"]},"author_link":["921","922","923","924","925","926","927","928"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-02-28","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"47","bibliographicPageEnd":"228","bibliographicPageStart":"219","bibliographic_titles":[{"bibliographic_title":"安田女子大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Journal of Yasuda Women's University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"グルテンフリー食によって、影響を受けると思われる製パン企業とその関連企業に勤務する成人男女82名を対象に、グルテンフリー食に関する認知度についてgoogleフォームを利用したweb調査を実施した。グルテンフリー食を認知している人は79名（96.3%）であった。グルテンフリー食を治療食とする小麦関連疾患のうち、セリアック病、小麦不耐症に関する認知度はそれぞれ52名（63.4%）、46名（56.1%）で、グルテンフリー食の認知度に比べると低かった。これら2つの小麦関連疾患の認知度とグルテンフリー食に期待する効果には関連が見られ、小麦関連疾患を認知していない群では、グルテンフリー食に対して「減量に効果がある」との誤った効果を期待している人が多かった。製パン企業とその関連企業に勤務する人でも、グルテンフリー食に関する正しい知識が不足により、科学的根拠のない情報の影響を受ける可能性が示唆された。","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24613/00000436","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"安田女子大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00242368","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0289-6494","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"庄林, 愛","creatorNameLang":"ja"},{"creatorName":"ショウバヤシ, メグミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小倉, 有子","creatorNameLang":"ja"},{"creatorName":"オグラ, ユウコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"伊賀, 大八","creatorNameLang":"ja"},{"creatorName":"イガ, ダイハチ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"井上, 好文","creatorNameLang":"ja"},{"creatorName":"イノウエ, ヨシフミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Shobayashi, Megumi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ogura, Yuko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Iga, Daihachi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Inoue, Yoshihumi","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-03-20"}],"displaytype":"detail","filename":"02896494047021.pdf","filesize":[{"value":"1.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"02896494047021.pdf","url":"https://yasuda-u.repo.nii.ac.jp/record/455/files/02896494047021.pdf"},"version_id":"5a2f81cc-5c54-4e88-a277-76f011ffb027"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"グルテンフリー食","subitem_subject_scheme":"Other"},{"subitem_subject":"認知度","subitem_subject_scheme":"Other"},{"subitem_subject":"製パン企業","subitem_subject_scheme":"Other"},{"subitem_subject":"食情報","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":"製パン関連企業勤務者におけるグルテンフリー食の認知度","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"製パン関連企業勤務者におけるグルテンフリー食の認知度","subitem_title_language":"ja"},{"subitem_title":"Awareness of Gluten-Free Food among Workers of Bakeries and their Related Companies","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"18","path":["48"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2019-03-20"},"publish_date":"2019-03-20","publish_status":"0","recid":"455","relation_version_is_last":true,"title":["製パン関連企業勤務者におけるグルテンフリー食の認知度"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-01-26T05:54:28.472243+00:00"}