{"created":"2022-01-27T07:37:00.382149+00:00","id":2003540,"links":{},"metadata":{"_buckets":{"deposit":"27db08be-dcae-4c33-854c-e35236682c58"},"_deposit":{"id":"2003540","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2003540"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02003540","sets":["1642837622505:1642837905044:1642837906469","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"集団給食の栄養摂取状況について(第 2 報)(家政学科)","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Nutrition uptake in the mass-supplying with food (Department of Home Economics)","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"金城, 須美子","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"翁長, 君代","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Kinjo, Sumiko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Onaga, Kimiyo","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":"本調査は, 事業所給食の栄養摂取状況を検討する目的で, 那覇近郊の事業所(給食数70人以上)10ヶ所を対象に行った。期間は1967年12月の3日間行った。1)給食費は1人1食当り15∿27￠であった。2)栄養状態については, 熱量, 蛋白質, 脂肪, ビタミンCの摂取量は目標値に達しているがカルシウム, ビタミンA, ビタミンB_2の不足が目立った。ビタミンB_1の摂取量は目標値に近く比較的良い成績であった。3)給食費と蛋白質摂取量には, 高い相関関係が見られた。4)請負の給食よりも, 直営の給食の方が栄養状態は良好であった。","subitem_description_type":"Other"},{"subitem_description":"It was in an attempt to investigate the nutritional value of industrial (subsidized) lunch that this survey was carried out in ten Naha area industrial firms, each of which had its own facility to serve more than 70 workers at a lunch time. The period of survey covered three days in December, 1967. 1) The expenditure per lunch varied from a low of 15 cents to a high of 27 cents. 2) Intake of calories, protein, fat and vitamin C was satisfactory in minimum required. However, the lack of calcium, vitamin A and B_2 was particularly noticeable. Intake of vitamin B_1 was comparatively good nearing minimum required. 3) The expenditure of lunch and the intake of protein was highly related to each other in quantity. 4) Lunches served by the firms' own facilities were better in nutritional value than those served by the contracted facilities. The survey was limited to the firms which could serve more than 70 wokrers, but in future it will be extended to the smaller firms which can serve less workers, and the further investigation about the relation between lunch expenditure and nutrition intake will be made.","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/20.500.12000/4572"}]},"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":"1968-10-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"15","bibliographicPageEnd":"258","bibliographicPageStart":"253"}]},"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","filename":"KJ00000161582.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2003540/files/KJ00000161582.pdf"},"version_id":"fcca281f-3894-440d-8108-54aea5fee699"}]},"item_title":"集団給食の栄養摂取状況について(第 2 報)(家政学科)","item_type_id":"15","owner":"1","path":["1642837906469","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2003540","relation_version_is_last":true,"title":["集団給食の栄養摂取状況について(第 2 報)(家政学科)"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T01:24:10.416194+00:00"}