{"_buckets": {"deposit": "b51daf7f-b010-45d7-8a05-876ce2d72a9c"}, "_deposit": {"id": "2003499", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2003499"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02003499", "sets": ["1642837907313", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "沖縄における穀類の消費構造について(家政学科)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "Consumption structure of cereals in Okinawa (Department of Home Economics)", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "友利, 知子", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "金城, 須美子", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Tomori, Tomoko", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Kinjo, Sumiko", "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": "1穀類の支出と収入要因との関係をみると穀類の支出(F)=6.992+0.0035I(収入)となり, 収入が$10.00増すごとに$0.035の割で支出し, 米, パン, 麺の順で増加する。これは, 野菜や蛋白質食品に比べるとはるかに小さい。2家族人数との関係をみると, 穀類の支出(F)=1.5324+1.26705N(家族数)となり, 家族人数が1人増えると$1.27の割で支出し, 収入要因より穀類に与える影響は大きく, なかでも米, 麺, パンの順に増える。3穀類の支出金額ならびに購入数量構成比についてみると, 1人1日当り, 穀類への支出金額は約$0.06でそのうち, 77%を米に9%をパン, 8%を麺に支出し, 小麦粉及び小麦加工品, 米の加工品, その他は僅かであった。又穀類の1人1日当り購入数量は265gでその構成は米が81%(216g)麺9%(24g), パン7%(18g)で小麦粉や, 小麦加工品, その他は少なく, 全体の3%(7g)程度であった。4主食の構成と調理法をみると, 米が多く, 1日平均の米食率は74%で, パン食が14%, 麺食率12%であった。朝, 昼, 晩を比較してみると, 米食は晩が最も多く, パン食は, 朝昼, 麺食は昼に多かった。調理法をみると, 米は米飯が多く, すし, 焼めしなどの調理法は少なかった。パンは朝食, 昼食とも, トーストが多く, サンドイッチは案外少ない。その他, 菓子パンが比較的多い。乾麺ではラーメンが最も多く, 沖縄でのインスタントラーメンの普及はかなり高いと思われ, 朝からラーメンを食している家庭もかなりある。そばも焼きそば, 汁そばの調理法が多く, これも意外と朝に多くみられた。その他, ソーメンは汁もの, マカロニーは夕食にサラダとして用いられている。茹めんの中では, 沖縄そばが多く, 調理法は汁そばが多く朝食にもみられる。昼食には焼そばが多く, うどんやスパゲッティーは大変少ない。これまで, 数回にわたって, 沖縄における主な食品(野菜, 蛋白質食品, 穀類)の消費構造を統計庁が行っている家計調査の原票をもとに, 1)各階級における支出金額と1人1日当り支出金額および支出構成比2)回帰線による支出の傾向的変動, 3)その支出弾力性より考察して下記のような結果を得た。[table]これより, 沖縄におけるそれらの収入弾力性は日本より遙かに小さく, 米国なみのところに来るのではないかと思われるが, 沖縄の場合は別の考察が必要となってくる。これは, 沖縄の住民栄養摂取状態や本研究における1人1日当り購入数量, ならびに金額からみてもうなづけることで, 決してアメリカのような満ち足りた食生活をした上での数字でなく, 沖縄の人々の生活意識や根強い食習慣が消費支出の伸びを停滞させ, 食生活の立ちおくれをもたらしているのではないかと考える。", "subitem_description_type": "Other"}, {"subitem_description": "1. The relation between the income and expenditure of rice and grain made food is F=6.992+0.0035I. In other words, the expenditure is increased $0.034 as the income is increased $10.00 This ratio is less than that of vegetables and protein food. The higher expenditure is shown in the following order : rice, bread, and noodles. 2. The increase ratio of the expenditure on rice and grain made food with family size is F=1.5324+1.26705N. In other words. the expenditure is increased $1.27 as one person is increased in a family. The family size affects the expenditure of rice and grain made food. In the following order the higher expenditure is shown : rice, noodles, and bread. 3. The expenditure of rice and grain made food and the component ratio of the purchasing quantity were calculated. That is, the expenditure of rice and grain made food was about $0.06 per man a day. 77% of the amount of money is paid for rice, 9% for bread, and 8% for noodles. The expenditure of flour, flour made food, and rice made food was relatively lower. The purchasing quantity of them is as follows : rice is 81% (216g), noodles is 9% (24g), bread is 7% (18g). The total percentage of flour, flour made food, and others in the purchasing quantity is only 3% of the whole. 4. Rice, bread, and noodles are considered as the staple foods in Okinawa. But rice is used a great deal. The rate of each food is : rice-74%, bread-14%, and noodles-12%. However, these foods are used properly according as time. That is, bread is used for breakfast, noodles for lunch, and rice for supper. Cooking of each staple food is as follows. (1) On rice there are three ways of cooking : steamed rice, Sushi, and fried rice. Steamed rice is cooked more often than others. (2) On bread : toast and sandwiches. But bread is used for toast more than sandwiches. Cake bread is also used a lot. (3) On noodles there are several ways of cooking based on kinds (Ramen, Soba, Somen, makaroni……etc). Many families use Ramen. Some of them use in for their breakfast. The diffusion rate of instant Ramen is very high. Soba is mainly used for fried Soba and Soba soup. Somen (vermicelli) is used for soup and makaroni is used for salad. Okinawan made Soba is also used for Soba soup and fried Soba. Udon and spaghetti are used less than others.", "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": "琉球大学農学部"}]}, "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/20.500.12000/4531"}]}, "item_1617186920753": {"attribute_name": "Source Identifier", "attribute_value_mlt": [{"subitem_1522646500366": "ISSN", "subitem_1522646572813": "0370-4246"}, {"subitem_1522646500366": "NCID", "subitem_1522646572813": "AN00250548"}]}, "item_1617186941041": {"attribute_name": "Source Title", "attribute_value_mlt": [{"subitem_1522650068558": "ja", "subitem_1522650091861": "琉球大学農学部学術報告"}, {"subitem_1522650068558": "en", "subitem_1522650091861": "The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus"}]}, "item_1617187056579": {"attribute_name": "Bibliographic Information", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1970-12-01", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "17", "bibliographicPageEnd": "503", "bibliographicPageStart": "493"}]}, "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": "VoR", "subitem_1600292170262": "http://purl.org/coar/version/c_970fb48d4fbd8a85"}]}, "item_1617605131499": {"attribute_name": "File", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "download_preview_message": "", "file_order": 0, "filename": "KJ00000162353.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2003499/files/KJ00000162353.pdf"}, "version_id": "0ee711e8-02ef-48c8-af41-76f8abc2aa26"}]}, "item_title": "沖縄における穀類の消費構造について(家政学科)", "item_type_id": "15", "owner": "1", "path": ["1642837907313", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/4531", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2003499", "relation": {}, "relation_version_is_last": true, "title": ["沖縄における穀類の消費構造について(家政学科)"], "weko_shared_id": -1}