{"created":"2023-06-20T14:35:05.323856+00:00","id":523,"links":{},"metadata":{"_buckets":{"deposit":"b7c404a6-fdf5-4b39-85c2-0d5e1e12370d"},"_deposit":{"created_by":15,"id":"523","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"523"},"status":"published"},"_oai":{"id":"oai:kjunshin.repo.nii.ac.jp:00000523","sets":["1:69"]},"author_link":["1013","1015","379","1014"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-06","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"27","bibliographicPageStart":"17","bibliographicVolumeNumber":"13","bibliographic_titles":[{"bibliographic_title":"鹿児島純心女子大学看護栄養学部紀要"},{"bibliographic_title":"Bulletin of Faculty of Nursing and Nutrition, Kagoshima Immaculate Heart University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"奄美地域は長寿者が多く, また健康食の象徴であった沖縄に近いのに食生活の実態は不明な点が多い。そこで本報では,鹿児島本土地域と南方諸島を含む奄美地域とに分け食材料,郷土料理そして食事調査により栄養摂取の現状を分析し,疾病予防のための考察を行った。\n食材料の栄養価については, 食素材の異なる両地域でほぼ同じ傾向がみられた。両地域とも植物性より動物性たんぱく質の割合が高いことや,飽和と一価不飽和脂肪酸が多く含まれていることが特徴であった。\n郷土料理では,鹿児島本土地域の場合,魚を刺身で食するとn-3系脂肪酸のEPAやDHAを直接供給できるが,奄美は魚を鹿児島本土ほど食さない傾向がみられた。さらに,両地域には豚肉を使った献立が多いため動物性たんぱく質の割合が植物性たんぱく質より高くなる傾向がみられた。奄美地域では豚肉を野菜とともに調理する献立が多いので動物性と植物性たんぱく質の割合はバランスがとれていた。\n両地域の20代と50代の食事調査からは,地域の差というよりはすでに食の普遍化とダイエットの影響が明らかとなった。摂取エネルギー量は基準量よりも約25%低い傾向であった。特に動物性たんぱく質の摂取は,沖縄の1982年よりも低い傾向が認められた。特に20代女性では,両地域ともに糖質の摂取量も極めて低いのが明らかとなった。食塩の摂取量は両地域ともに基準量以下であつたが, 日本食の献立が多くなると高くなる傾向が奄美地域の高齢者の献立で示された。\n以上の結果より,鹿児島県は豊富な良い食材の供給があるにも関わらず栄養素摂取のバランスは20代と50代で悪い結果から,郷土の食材を有効に利用した献立作成および栄養教育活動の必要性が示唆された。特に,鹿児島県に多い脳血管疾患の予防には,n-3系脂肪酸摂取を増やし,たんぱく質も基準量まで増やす必要性が明らかとなった。","subitem_description_type":"Abstract"},{"subitem_description":"Amami prefecture has many centenarians and is close to Okinawa which used to be known as a prefecture for its healthier longevity. However, there is 1ittle information about food intake in Amami. We conducted researches to observe the diet of Amami and compared it with the diet of Kagoshima-mainland for native food, cuisine and surveys of food intake.\nIn native food, there was not a significant in the composition of nutrients in food which we researched between Amami and Kagoshima-mainland. A 1ot of animal protein, and saturated and monounsaturated fatty acids were distinguished.\nIn native cuisine, the diets of both areas include a lot of animal meats, but the ratio of animal protein to plant protein in Amami was less than Kagoshima-mainland due to cooking with vegetables. The consumption of fish is less frequent in Amami than Kagoshima-mainland.\nIn the survey of food intake on young and middle aged people, surprisingly, the energy was 25% lower than they need. Especially, animal protein was lower compared with Okinawa in 1982 and aged people. The n-6/n-3 ratio was higher in both ages in Kagoshima-mainland than Amami. Furthermore, young women also were observed as having low intake of carbohydrates.\nThe conclusion of this study indicates that traditional Japanese diets are decreasing in the face of shifts to Western diets not only on Kagoshima-mainland but also on Amami in the young and middle ages. To prevent high incidences of stroke and coronary heart diseases, the choice of kind of fat is important, especially n-3 fatty acids. Moreover, it is a shame not to take advantage of using native foods by making wise choices. This study suggested that the education of nutrition for young and middle aged people is necessary.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島純心女子大学看護栄養学部"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11824432","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13484303","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"海老原, 綾子"}],"nameIdentifiers":[{"nameIdentifier":"1013","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"森, 遙香"}],"nameIdentifiers":[{"nameIdentifier":"1014","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"大當, 康代"}],"nameIdentifiers":[{"nameIdentifier":"1015","nameIdentifierScheme":"WEKO"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"坂井, 恵子","creatorNameLang":"ja"},{"creatorName":"サカイ, ケイコ","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"坂井","familyNameLang":"ja"},{"familyName":"サカイ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"恵子","givenNameLang":"ja"},{"givenName":"ケイコ","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"379","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000003762598","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000003762598"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-10-26"}],"displaytype":"detail","filename":"鹿児島の食生活と健康について.pdf","filesize":[{"value":"6.0 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"鹿児島の食生活と健康について","url":"https://kjunshin.repo.nii.ac.jp/record/523/files/鹿児島の食生活と健康について.pdf"},"version_id":"96e3964f-7bea-41d4-9239-32f2a73cd4bc"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"鹿児島の食生活","subitem_subject_scheme":"Other"},{"subitem_subject":"鹿児島の食材","subitem_subject_scheme":"Other"},{"subitem_subject":"奄美の食材","subitem_subject_scheme":"Other"},{"subitem_subject":"鹿児島の栄養摂取","subitem_subject_scheme":"Other"},{"subitem_subject":"diet in Kagoshima","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"food of Kagoshima","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"food of Amami","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Nutrition intake of Kagoshima","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"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":"鹿児島の食生活と健康について：栄養素を中心とした考察","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"鹿児島の食生活と健康について：栄養素を中心とした考察"},{"subitem_title":"Food intake and health conditions in Kagoshima: with emphasis in nutrition","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"15","path":["69"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-10-26"},"publish_date":"2020-10-26","publish_status":"0","recid":"523","relation_version_is_last":true,"title":["鹿児島の食生活と健康について：栄養素を中心とした考察"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-10-24T03:59:11.705072+00:00"}