{"created":"2022-01-25T01:58:11.582482+00:00","id":2001450,"links":{},"metadata":{"_buckets":{"deposit":"cde6947f-2a81-45bc-a54d-4da81bd04ade"},"_deposit":{"id":"2001450","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2001450"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02001450","sets":["1642837622505:1642837745608:1642837762474","1642838403551:1642838405037"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"熱帯食品材料のもつ成人病予防因子に関する研究 （第1報） : 沖縄における食品の薬理効果に関する意識調査","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Studies on Factor of Protect against Geriatric Disease of the Phamacological Effect of Tropical Food Materials in Okinawa (Part 1)","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"東盛, キヨ子","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"桂, 正子","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"外間, ゆき","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Higashimori, Kiyoko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Katura, Masako","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Hokama, Yuki","creatorNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_1522299639480":"open access","subitem_1600958577026":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"We identified foodstuffs considered to be of pharmacological benefit, for the purpose of garnering fundamental data which would scientifically validate or disprove their efficacy in preventing adulthood diseases and geriatric deterioration. A research questionnaire was conducted on the attitudes of Okinawans toward health, their attitudes toward untrition values and the conditions under which foodstuffs considered to have pharmacological value are consumed. The following results were obtained:\\n(1) Approximately half the respondents believed themselves to be in good health, took nutrition balance into consideration when eating, and made efforts to garner sufficient sleep and rest.\\n(2) In understanding the relationship between disease prevention and food selection, there was a high level of awareness of the value of food intake: in excess of 90% of the respondents replied that they were aware of the ability of food to influence disease prevention. Additionally, over 70% of the respondents believed in the efficacy of nutrition and desired to pass on this information to their offspring. Information on nutrition values was most commonly passed within families having three generation households.\\n(3) Food items of reported pharmacological value included mushroom species effective against cancers, vegetables and sea weeds against constipation, kelps and mugwort (Artemisia princeps Pampanini) against high blood pressure levels, guava leaves and ashitaba (Angelica keiskei (Miq.) Koidz.) against diabetes, wax gourd (Benincasa hispida (Thunb.) Cogn.) and kumisukuchin (Clerodendranthus spicatus (Thunb.) C. Y. Wu) against kidney problems.\\n(4) Food items with pharmacological value and medicinal herbs were most commonly prepared in soups. (to include items slowly stewed).\\n(5) In Okinawa, the highest rates of daily consumption were for: rice, oil, eggs, carrots, tofu, pork and milk. Of items having pharmacological benefits, the rates of daily consumption were highest for tofu, milk, carrots and spinach.","subitem_description_type":"Other"},{"subitem_description":"薬理効果のあるとされる食品材料の発掘を行い、その成人病予防因子についての科学的立証のための基礎資料を得る目的で、沖縄の人々の健康に対する意識、養生食に対する意識および薬理効果のあるとされる食品材料の利用状況についてのアンケート調査を行い、次の結果を得た。\\n1）調査対象者の約半数はふだん健康だと感じており、健康保持のため、栄養のバランスを考えて食事をし、十分な睡眠と休養を取るように心掛けている。\\n2）成人病と食事の関係に対する意識は、90％以上の者が成人病は食事で予防できると答え、食事の重要性を認識していた。また、70％以上の者が養生食の効果を信じ、養生食を子や孫にも伝えたいと思っている。養生食について家族から聞いたことがあるとしたのは三世代家族の方で多くなっていた。\\n3）薬理効果のあるとされる食品材料として、がん予防にきのこ類、便秘に野菜類、海藻類、高血圧症lこよもぎ、こんぶ等、糖尿病にグァバの葉、あしたば、腎臓病にはとうがん、クミスクチン等が挙げられた。\\n4）薬理効果のある食品や薬草の調理手法には汁物（煎じものを含む）が多く用いられている。\\n5）沖縄において、日常食で摂取される頻度の高い食品は米、油、卵、人参、豆腐、豚肉、牛乳等であった。また、薬理効果のある食品として挙げられたもので日常食で利用頻度の高かったものは豆腐、牛乳、にんじん、ほうれんそうであった。","subitem_description_type":"Other"},{"subitem_description":"紀要論文","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"琉球大学教育学部"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_1551255818386":"jpn"}]},"item_1617186783814":{"attribute_name":"Identifier","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/20.500.12000/1332"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_1522646500366":"ISSN","subitem_1522646572813":"0386-5738"},{"subitem_1522646500366":"NCID","subitem_1522646572813":"AN10144831"}]},"item_1617186941041":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_1522650068558":"ja","subitem_1522650091861":"琉球大学教育学部紀要 第一部・第二部"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1996-10","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"49","bibliographicPageEnd":"133","bibliographicPageStart":"121"}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_1522305645492":"NA","subitem_1600292170262":"http://purl.org/coar/version/c_be7fb7dd8ff6fe43"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"Vol49p121.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2001450/files/Vol49p121.pdf"},"version_id":"8f6a5e18-5a31-4fc9-b508-0707306b73a7"}]},"item_title":"熱帯食品材料のもつ成人病予防因子に関する研究 （第1報） : 沖縄における食品の薬理効果に関する意識調査","item_type_id":"15","owner":"1","path":["1642837762474","1642838405037"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2007-08-08"},"publish_date":"2007-08-08","publish_status":"0","recid":"2001450","relation_version_is_last":true,"title":["熱帯食品材料のもつ成人病予防因子に関する研究 （第1報） : 沖縄における食品の薬理効果に関する意識調査"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T00:48:26.585343+00:00"}