{"created":"2023-06-19T07:57:24.306138+00:00","id":2356,"links":{},"metadata":{"_buckets":{"deposit":"834ff100-f341-4525-9568-ef3687c1ab6c"},"_deposit":{"created_by":19,"id":"2356","owners":[19],"pid":{"revision_id":0,"type":"depid","value":"2356"},"status":"published"},"_oai":{"id":"oai:oka-pu.repo.nii.ac.jp:00002356","sets":["15:47:216"]},"author_link":["4754","4593","4594","4584"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-03-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"74","bibliographicPageStart":"67","bibliographicVolumeNumber":"26","bibliographic_titles":[{"bibliographic_title":"岡山県立大学保健福祉学部紀要"},{"bibliographic_title":"BULLETIN OF FACULTY OF HEALTH AND WELFARE SCIENCE, OKAYAMA PREFECTURAL UNIVERSITY","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"生活習慣病の栄養指導では、食事摂取量の把握は必須である。内科クリニックにおいて、糖尿病患者を対象に食物摂取頻度調査（FFQg とBDHQ）を実施した。エネルギー、たんぱく質、脂質、炭水化物の摂取量は、どちらも近似値であった。食品群別摂取量では、果実類、魚介類、砂糖、油脂類および食塩相当量に差が認められた。糖尿病等の栄養摂取量評価には平均的な摂取量および血糖値へ影響のある栄養素等量の把握が必要となる。日常の栄養素等摂取量の評価にはどちらを用いても良いと考える。しかしそれぞれの調査法には特徴があり、活用には工夫が必要である。実際の栄養指導では、対象者に応じて食事記録法、24時間思い出し法等を適切に組み合わせて用いることが重要である。","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"In nutritional guidance for lifestyle-related diseases, it is essential to understand the amount of food intake. At an internal medicine clinic, we conducted a food intake frequency survey (FFQg and BDHQ) for diabetic patients. Energy, protein, lipid and carbohydrate intakes were all close. In the intake by food group, there were differences in fruits, seafood, sugar, fats and salt equivalents. To evaluate nutrition intake such as diabetes, it is necessary to grasp the average intake and the amount of nutrients that have an effect on blood glucose level. I think that either can be used for the evaluation of daily nutrient intake. However, each survey method has its characteristics, and some ingenuity is necessary for its use. In actual nutritional guidance, it is important to use an appropriate combination of a meal recording method, a 24-hour memory method, etc. according to the subject.","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15009/00002322","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岡山県立大学保健福祉学部"}]},"item_10002_select_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_select_item":"P(論文)"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10488896","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13412531","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","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":"平松, 智子"},{"creatorName":"Hiramatsu, Satoko","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"川上, 貴代","creatorNameLang":"ja"},{"creatorName":"Kawakami, Takayo","creatorNameLang":"en"}],"familyNames":[{"familyName":"川上","familyNameLang":"ja"},{"familyName":"Kawakami","familyNameLang":"en"}],"givenNames":[{"givenName":"貴代","givenNameLang":"ja"},{"givenName":"Takayo","givenNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"井上, 里加子"},{"creatorName":"Inoue, Rikako","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"入江, 康至"},{"creatorName":"Irie, Yasuyuki","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":"2020-03-31"}],"displaytype":"detail","filename":"第26巻 A原著-8.pdf","filesize":[{"value":"1.7 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"第26巻 A原著-8","url":"https://oka-pu.repo.nii.ac.jp/record/2356/files/第26巻 A原著-8.pdf"},"version_id":"3668fcd6-d65c-46c3-8b5f-05b4f26634f6"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"糖尿病","subitem_subject_scheme":"Other"},{"subitem_subject":"食物摂取頻度調査（FFQg）","subitem_subject_scheme":"Other"},{"subitem_subject":"簡易型自記式食事歴法質問票（BDHQ）","subitem_subject_scheme":"Other"},{"subitem_subject":"栄養指導","subitem_subject_scheme":"Other"},{"subitem_subject":"Diabetes mellitus","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Food Frequency Questionnaire Based on Food Groups (FFQ g )","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Brief self-administered diet history questionnaire (BDHQ)","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Nutritional guidance","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":"内科クリニックにおける外来糖尿病患者を対象とした適切な食物摂取頻度調査法の検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"内科クリニックにおける外来糖尿病患者を対象とした適切な食物摂取頻度調査法の検討"},{"subitem_title":"Examination of an Appropriate Food Intake Frequency Survey Method for Outpatients with Diabetes in Internal Medicine Clinic","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"19","path":["216"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-03-12"},"publish_date":"2020-03-12","publish_status":"0","recid":"2356","relation_version_is_last":true,"title":["内科クリニックにおける外来糖尿病患者を対象とした適切な食物摂取頻度調査法の検討"],"weko_creator_id":"19","weko_shared_id":-1},"updated":"2024-04-03T00:38:30.646600+00:00"}