{"created":"2023-12-08T02:26:42.240541+00:00","id":2000047,"links":{},"metadata":{"_buckets":{"deposit":"d9318823-ee89-4fd2-b636-e5461c1c2bb5"},"_deposit":{"created_by":12,"id":"2000047","owner":"12","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"2000047"},"status":"published"},"_oai":{"id":"oai:kuhs.repo.nii.ac.jp:02000047","sets":["1:1692147793711"]},"author_link":[],"control_number":"2000047","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-03-08","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"99","bibliographicPageStart":"91","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":"献立の栄養価は、日本食品標準成分表2020年版（八訂）（以下、八訂食品成分表）に記載されている調理後の成分値を用いて算出している。しかし、八訂食品成分表では喫食時に近い食品の収載が増加したものの、汁物に相当する値がなく、栄養価算出の際には、原材『生』もしくは調理後『ゆで』の値を代替的に用いることが多い。食材から溶出した栄養素を無駄なく摂取できる汁物は、給食の献立で頻繁に登場するにもかかわらず、栄養価算出の問題をかかえており、給食管理においては重要な課題となっている。\nそこで本研究は、ビタミンとミネラルに焦点をあて、汁物の栄養成分の実測値と八訂食品成分表により算出した原材料『生』と調理後『ゆで』の計算値を比較することを目的とした。\n　試料は、汁物の基本的な献立を、大量調理（100食分）と少量調理（４食分）で作製し、成分分析を依頼した。\n　その結果、カルシウム、ビタミンB1、ビタミンCの実測値は、八訂食品成分表による計算値の原材料『生』より高く、計算値の調理後『ゆで』が最も低い値であり、一方、鉄、レチノール活性当量、ビタミンB2の実測値は、計算値の調理後『ゆで』より最も低い値であった。\n　したがって、給食における大量調理の汁物の栄養価算出は、原材料『生』より、調理後『ゆで』の計算値を用いることで実測値には近づくが、栄養素により調理損耗の影響が異なり過大または過小となる傾向が推測された。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15042/0002000047","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":"加藤\t千穂","creatorNameLang":"ja"},{"creatorName":"カトウ チホ","creatorNameLang":"ja-Kana"},{"creatorName":"Chiho Kato","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":"09給食における大量調理の汁物の栄養価算出に関する研究.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://kuhs.repo.nii.ac.jp/record/2000047/files/09給食における大量調理の汁物の栄養価算出に関する研究.pdf"},"version_id":"bf35ea19-9421-4467-b0bf-1285c2102f29"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"給食管理","subitem_subject_language":"ja"},{"subitem_subject":"大量調理","subitem_subject_language":"ja"},{"subitem_subject":"栄養価算出","subitem_subject_language":"ja"},{"subitem_subject":"調理損耗","subitem_subject_language":"ja"},{"subitem_subject":"Foodservice Management","subitem_subject_language":"en"},{"subitem_subject":"Large-Volume Cooking Nutrient Value Calculation","subitem_subject_language":"en"},{"subitem_subject":"Cooking Loss","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":"給食における大量調理の汁物の栄養価算出に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"給食における大量調理の汁物の栄養価算出に関する研究","subitem_title_language":"ja"},{"subitem_title":"A Study on Calculation of Nutritional Value of Soup in Large-Volume Cooking for Food Service","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":"2000047","relation_version_is_last":true,"title":["給食における大量調理の汁物の栄養価算出に関する研究"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-03-14T04:23:38.564937+00:00"}