{"created":"2022-01-27T07:37:12.564270+00:00","id":2003547,"links":{},"metadata":{"_buckets":{"deposit":"413f42fe-c741-4e81-83c3-4b817f5cd584"},"_deposit":{"id":"2003547","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2003547"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02003547","sets":["1642837622505:1642837905044:1642837905868","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"\u6c96\u7e69\u306b\u304a\u3051\u308b\u96c6\u56e3\u7d66\u98df\u306e\u5b9f\u614b\u8abf\u67fb : I \u90a3\u8987\u5730\u533a\u306e\u4e8b\u696d\u6240\u306b\u3064\u3044\u3066(\u5bb6\u653f\u5b66\u79d1)","subitem_1551255648112":"ja"},{"subitem_1551255647225":"The survey of the institutional in Okinawa Industrial firms in Naka Area (Department of Home 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General procedures, kitchen facilities, sanitary conditions, and nutritional value were investigated. The following are the results of the survey. 1) General procedures a) Most firms served 100 to 150 people. There was no choice in the menu or the quantity of food in any of the firms. b) The a verage expenditure per lunch was fifteen cents and varied from a low of ten cents to a high of twenty-one cents. Most firms subsidized all or half of the cost. c) Most of the workers who operated the program were women. Only two firms had a dietitian. 2) Lunch facilities and equipment All firms had facilities. However, many were ill-equipped. Kitchen and dining areas were so small that mechanical equipment could not be installed. The size of the dining area was less than .5m^2 per person. Equipment was poor. No firms had separate toilet facilities (for men and women). 3) Sanitary conditions Ventilation and drainage systems were poor. Only three firms had ventilation fans. The recommended monthly testing of the stools of the workers who prepare the lunches was not being carried out. No firms sterilized the dishes. 4) Nutrition Intake of calories, protein, fat and vitamin B_1 was quite good. However, other nutritional elements were insufficient in most firms. The lack of calcium, vitimins A and B_2 were particularly noticeable. Vitamin C (content) was comparatively good. However, it must be noted that 50% of the available vitamin C is lost in cooking. Intake of grains fats, beans, and meats was very good. However, intake of sugar, milk, and eggs, the source of good quality protein, vitimins and minerals, and green and yellow vegitables, potatoes, and fruits was low. The ratio of grain calories to total calories was 70% in most firms. This figure indicates the present imbalance which should be corrected by introducing more fish, eggs, milk, and cheese. (The firms which had a dietitian were found to have wellbalanced meals.) In conclusion, both food and the menu lack variety, and the meals are not well balanced. In the future firms should be guided by the following recommendation : There needs to be better planning of the munu, in particular with respect to the variety of food and specific nutritional balance mentioned above.","subitem_description_type":"Other"},{"subitem_description":"\u7d00\u8981\u8ad6\u6587","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"\u7409\u7403\u5927\u5b66\u8fb2\u5b66\u90e8"}]},"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/20.500.12000/4579"}]},"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":"\u7409\u7403\u5927\u5b66\u8fb2\u5b66\u90e8\u5b66\u8853\u5831\u544a"},{"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":"1967-10-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"14","bibliographicPageEnd":"174","bibliographicPageStart":"167"}]},"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":"KJ00000161564.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2003547/files/KJ00000161564.pdf"},"version_id":"3499c1b5-a523-4a67-a135-b3b01eb8994c"}]},"item_title":"\u6c96\u7e69\u306b\u304a\u3051\u308b\u96c6\u56e3\u7d66\u98df\u306e\u5b9f\u614b\u8abf\u67fb : I \u90a3\u8987\u5730\u533a\u306e\u4e8b\u696d\u6240\u306b\u3064\u3044\u3066(\u5bb6\u653f\u5b66\u79d1)","item_type_id":"15","owner":"1","path":["1642837905868","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2003547","relation_version_is_last":true,"title":["\u6c96\u7e69\u306b\u304a\u3051\u308b\u96c6\u56e3\u7d66\u98df\u306e\u5b9f\u614b\u8abf\u67fb : I \u90a3\u8987\u5730\u533a\u306e\u4e8b\u696d\u6240\u306b\u3064\u3044\u3066(\u5bb6\u653f\u5b66\u79d1)"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T01:24:18.713319+00:00"}