{"created":"2023-12-08T02:24:32.917772+00:00","id":2000046,"links":{},"metadata":{"_buckets":{"deposit":"5d1f01e4-66db-440e-badd-95d54833ac37"},"_deposit":{"created_by":12,"id":"2000046","owner":"12","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"2000046"},"status":"published"},"_oai":{"id":"oai:kuhs.repo.nii.ac.jp:02000046","sets":["1:1692147793711"]},"author_link":[],"control_number":"2000046","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-03-08","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"90","bibliographicPageStart":"85","bibliographicVolumeNumber":"21","bibliographic_titles":[{"bibliographic_title":"神奈川県立保健福祉大学誌","bibliographic_titleLang":"ja"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"【目的】 本研究は、臨床現場の嚥下調整食調理における冷凍食材使用の課題を抽出し、課題解決に向けた嚥下調整食の調理法を検討することを目的とした。\n【方法】 2022年４月時点で横須賀地区栄養士連絡協議会会員が所属する給食実施施設69施設を対象に、冷凍食材取り扱いに関するアンケートを実施した。嚥下調整食に冷凍食材を使用する際の困りごとについて記述的分析をし、課題となっている冷凍食材を抽出した。また、抽出された冷凍食材について調理法を検討し、官能評価を行った。\n【結果・考察】回答は43施設から得られた。嚥下調整食に冷凍食材を使用することに関する困りごとは、複数の冷凍野菜で「ミキサーにかけても残り食感が悪い」という意見が挙げられた。本研究はこの課題に対し、全施設で使用されていた冷凍ほうれん草を試料として調理法を検討した。\n官能評価の結果、フードプロセッサーは不均質で残渣を強く感じると評価され、一方、ミキサーでは軟化剤を用いて下茹でし、60秒以上の撹拌、またブレンダーでは、軟化剤の有無にかかわらず60秒以上の撹拌することにより、ペースト食の均質性を高めていると評価された。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15042/0002000046","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"神奈川県立保健福祉大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1349-4775","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"樋口\t良子","creatorNameLang":"ja"},{"creatorName":"ヒグチ リョウコ","creatorNameLang":"ja-Kana"},{"creatorName":"Ryoko Higuchi","creatorNameLang":"en"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"上尾中央医科グループ ハートケア湘南・芦名","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"名古\t亜貴子","creatorNameLang":"ja"},{"creatorName":"ナコ\tアキコ","creatorNameLang":"ja-Kana"},{"creatorName":"Akiko Nako","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"福岡\t梨紗","creatorNameLang":"ja"},{"creatorName":"フクオカ\tリサ","creatorNameLang":"ja-Kana"},{"creatorName":"Risa\tFukuoka","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"飯田\t綾香","creatorNameLang":"ja"},{"creatorName":"イイダ アヤカ","creatorNameLang":"ja-Kana"},{"creatorName":"Ayaka Iida","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"駿藤\t晶子","creatorNameLang":"ja"},{"creatorName":"スントウ\tアキコ","creatorNameLang":"ja-Kana"},{"creatorName":"Akiko Sunto","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-03-08"}],"filename":"08冷凍野菜を使用した嚥下調整食の調理法に関する検討.pdf","filesize":[{"value":"983 KB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://kuhs.repo.nii.ac.jp/record/2000046/files/08冷凍野菜を使用した嚥下調整食の調理法に関する検討.pdf"},"version_id":"75e62dc9-2758-4c46-ae03-47d5c0134103"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"嚥下調整食","subitem_subject_language":"ja"},{"subitem_subject":"冷凍野菜","subitem_subject_language":"ja"},{"subitem_subject":"調理法","subitem_subject_language":"ja"},{"subitem_subject":"ペースト食","subitem_subject_language":"ja"},{"subitem_subject":"軟化剤","subitem_subject_language":"ja"},{"subitem_subject":"Modified Diet for Dysphagic","subitem_subject_language":"en"},{"subitem_subject":"Frozen Vegetables","subitem_subject_language":"en"},{"subitem_subject":"Cooking Methods","subitem_subject_language":"en"},{"subitem_subject":"Puree-type Food","subitem_subject_language":"en"},{"subitem_subject":"Food Softeners","subitem_subject_language":"en"}]},"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":"冷凍野菜を使用した嚥下調整食の調理法に関する検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"冷凍野菜を使用した嚥下調整食の調理法に関する検討","subitem_title_language":"ja"},{"subitem_title":"A Study on the Cooking Methods of Modified Diet for Dysphagic Persons Using Frozen Vegetables","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["1692147793711"],"pubdate":{"attribute_name":"公開日","attribute_value":"2024-03-08"},"publish_date":"2024-03-08","publish_status":"0","recid":"2000046","relation_version_is_last":true,"title":["冷凍野菜を使用した嚥下調整食の調理法に関する検討"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-03-14T03:01:48.084230+00:00"}