{"created":"2023-06-19T07:57:30.954334+00:00","id":2500,"links":{},"metadata":{"_buckets":{"deposit":"b9276064-f389-4b8e-8e30-c880abc03597"},"_deposit":{"created_by":19,"id":"2500","owners":[19],"pid":{"revision_id":0,"type":"depid","value":"2500"},"status":"published"},"_oai":{"id":"oai:oka-pu.repo.nii.ac.jp:00002500","sets":["15:206:226"]},"author_link":["4944","4945","4946","4589","4593"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-03-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"80","bibliographicPageStart":"72","bibliographicVolumeNumber":"7","bibliographic_titles":[{"bibliographic_title":"岡山県立大学教育研究紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Higher Education and Liberal Arts and Sciences Research,Okayama Prefectural University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本研究は、学校給食の副食で使用した食品群別使用量を用い、副食料理の食品パターンによる分析方法の確立を試みた。対象は2019年6月と11月に岡山県内K市A共同調理場から受配する小中学校20校に提供した献立120種とした。提供献立に使用した17食品群の使用重量から主成分分析を行ったところ3因子が抽出され、主な2因子はひもの・根菜・練製品の「和食材」、魚介類または肉類の「主菜食材」とした。和食献立の推進、日常生活に不足する食品群や献立に地場産物をとりいれるというK市の献立作成方針に即した要因が確認された。因子得点を用い提供献立を4群に分類し、食缶ごと残菜率を比較したところ、肉・和食、魚・和食の残菜率は肉・和食以外より有意に高値だった。本分析方法は、抽出された因子の寄与率が低いため、さらに検討が必要ではあるが、調理場の副食料理の喫食状況を簡便に評価するひとつの手法として利用できる可能性が示唆された。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"This study aimed to establish an analysis method that relies on food patterns of side dishes using the amount of food from different food groups contained in school lunch side dishes. The analysis targeted 120 meals distributed to 20 elementary and junior high schools from Central Kitchen A in K City Okayama Prefecture in June and November 2019. When principal component analysis was conducted using the amount of food used (in grams) from 17 food groups in the delivered meals, two main factors were extracted: “Japanese ingredients” (dried fish, root vegetables, and fish-paste products) and “ingredients in main dishes” (seafood or meats). The following elements that are in line with K City’s menu planning policies were identified: promotion of Japanese-style meals; menu planning that takes into consideration food groups that tend to be deficient in everyday life;and incorporation of local produce. When the factor scores were used to categorize the delivered meals into four groups, and the plate waste per food container was compared, the plate waste for Japanese-style meat dishes and Japanese-style fish dishes was significantly higher than that for all other dishes with the exception of Japanese-style meat dishes. This analysis method requires further research due to the low factor contribution rate of the extracted factors. However, it may be possible to use this as a simple method for evaluating matters such as the consumption level of side dishes at each of the kitchens.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15009/00002459","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 教育開発センター","subitem_publisher_language":"ja"}]},"item_10002_select_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_select_item":"P(論文)","subitem_select_language":"ja"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"24238236","subitem_source_identifier_type":"EISSN"}]},"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":"中桐, 規代","creatorNameLang":"ja"},{"creatorName":"Nakagiri, Kiyo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4944","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000010207242","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000010207242"}]},{"creatorNames":[{"creatorName":"李, 順姫","creatorNameLang":"ja"},{"creatorName":"Lee, Suni","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4945","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000238344782","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000238344782"},{"nameIdentifier":"1000070414026","nameIdentifierScheme":"NRID"},{"nameIdentifier":"70414026","nameIdentifierScheme":"KAKEN - 研究者検索","nameIdentifierURI":"https://nrid.nii.ac.jp/nrid/1000070414026/"}]},{"creatorNames":[{"creatorName":"大槻, 剛巳","creatorNameLang":"ja"},{"creatorName":"Otsuki, Takemi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4946","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000370759603","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000370759603"},{"nameIdentifier":"1000040160551","nameIdentifierScheme":"NRID"},{"nameIdentifier":"40160551","nameIdentifierScheme":"KAKEN - 研究者検索","nameIdentifierURI":"https://nrid.nii.ac.jp/nrid/1000040160551/"}]},{"creatorNames":[{"creatorName":"田淵, 真愉美","creatorNameLang":"ja"},{"creatorName":"Tabuchi, Mayumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4589","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000018508680","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000018508680"},{"nameIdentifier":"1000060389020","nameIdentifierScheme":"NRID"},{"nameIdentifier":"60389020","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=60389020"},{"nameIdentifier":"60389020","nameIdentifierScheme":"KAKEN - 研究者検索","nameIdentifierURI":"https://nrid.nii.ac.jp/nrid/1000060389020/"}]},{"creatorNames":[{"creatorName":"川上, 貴代","creatorNameLang":"ja"},{"creatorName":"Kawakami, Takayo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4593","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000252898558","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000252898558"},{"nameIdentifier":"10254567","nameIdentifierScheme":"KAKEN - 研究者検索","nameIdentifierURI":"https://nrid.nii.ac.jp/nrid/1000010254567/"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-03-01"}],"displaytype":"detail","filename":"教育研究紀要第7巻1号-9（中桐規代）.pdf","filesize":[{"value":"769.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"教育研究紀要第7巻1号-9（中桐規代）","objectType":"fulltext","url":"https://oka-pu.repo.nii.ac.jp/record/2500/files/教育研究紀要第7巻1号-9（中桐規代）.pdf"},"version_id":"645e684d-e88e-4cd2-8520-caa8af911106"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"学校給食","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"共同調理場","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"食品群別使用量","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"主成分分析","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"school lunch","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"the supply center of school lunch","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Consumption by Food Group","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"principal component analysis","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":"岡山県内の学校給食共同調理場における副食料理の食品パターン分析および残食評価の試み","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"岡山県内の学校給食共同調理場における副食料理の食品パターン分析および残食評価の試み","subitem_title_language":"ja"},{"subitem_title":"A trial of food pattern analysis and leftover food evaluation of side dishes in a school lunch central kitchens in Okayama Prefecture","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"19","path":["226"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-01"},"publish_date":"2023-03-01","publish_status":"0","recid":"2500","relation_version_is_last":true,"title":["岡山県内の学校給食共同調理場における副食料理の食品パターン分析および残食評価の試み"],"weko_creator_id":"19","weko_shared_id":-1},"updated":"2024-07-03T08:13:56.977808+00:00"}