{"created":"2023-06-19T10:53:56.048274+00:00","id":2081,"links":{},"metadata":{"_buckets":{"deposit":"5f9b422b-7ceb-45c6-8273-8d21865e6d98"},"_deposit":{"created_by":3,"id":"2081","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2081"},"status":"published"},"_oai":{"id":"oai:kobe-c.repo.nii.ac.jp:00002081","sets":["40:272:274"]},"author_link":["5105"],"item_2_alternative_title_5":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_alternative_title":"ショウジンリョウリノトクチョウトエイヨウガクテキカイセキ"}]},"item_2_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-12-20","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"165","bibliographicPageStart":"157","bibliographicVolumeNumber":"61","bibliographic_titles":[{"bibliographic_title":"神戸女学院大学論集"},{"bibliographic_title":"KOBE COLLEGE STUDIES","bibliographic_titleLang":"en"}]}]},"item_2_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"高岡, 素子"},{"creatorName":"タカオカ, モトコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"5105","nameIdentifierScheme":"WEKO"}]}]},"item_2_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"TAKAOKA, Motoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5105","nameIdentifierScheme":"WEKO"}]}]},"item_2_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_2_description_11":{"attribute_name":"要旨（日）","attribute_value_mlt":[{"subitem_description":"京都にある精進料理店で提供しているメニューについて、日本人の食事摂取基準を参考に栄養解析を行い、精進料理の栄養学的な特徴を明らかにした。ビタミンでは、ビタミンＢ12およびビタミンＤが不足していたが、ミネラル類、食物繊維などに関しては基準値を満たしており、栄養学的評価が高いことが認められた。しかしながら塩分については基準値を超え、過剰であった。また、エネルギー比率では、タンパク質および炭水化物は適正範囲内であったが、脂質エネルギーの比率が高い傾向が認められた。これらの結果から、精進料理店で一般の人に提供されている精進料理は、多くの栄養素の不足が報告されている修行僧の日常食とは異なっていることが明らかとなった。精進料理が我が国において、修行僧だけでなく一般人を対象として発達していく過程において、定められたきまりを守りつつ、よりおいしく、より満足感の得られる形に自然に変化していったと考えられる。","subitem_description_type":"Other"}]},"item_2_description_12":{"attribute_name":"要旨（英）","attribute_value_mlt":[{"subitem_description":"Nutritional evaluation of the menu at Buddist vegetarian restaurants in KYOTO, Japan, was investigated based on the dietary reference intakes for Japanese to elucidate the nutritional characteristics of Buddhist vegetarian cuisine (shojin ryori). In regards to the balance of proteins, fats, and carbogydrates, the menu tended to have a high proportion of fats compared to proteins and carbogydrates. Although sodium levels were higher than standard values and the levels of Vitamin B12 and D were ower than standard values. The menu contained sufficient levels of dietary fiber as woeel as most minerals, indicating its high nutritional value. These findings suggest that Buddhist vegetarian cuisine for  the public was different from the Buddhist vegetarian cuisine for Buddhist monks.The buddhist vegetarian cuisine changed to a more delicious and more satisfied cuisine while following an established rule in a process developing to provide for the public.","subitem_description_type":"Other"}]},"item_2_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18878/00002042","subitem_identifier_reg_type":"JaLC"}]},"item_2_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00085725","subitem_source_identifier_type":"NCID"}]},"item_2_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"神戸女学院大学人間科学部環境・バイオサイエンス学科"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2014-12-01"}],"displaytype":"detail","filename":"KJ00009656219.pdf","filesize":[{"value":"608.3 kB"}],"format":"application/pdf","license_note":"神戸女学院大学研究所","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00009656219","url":"https://kobe-c.repo.nii.ac.jp/record/2081/files/KJ00009656219.pdf"},"version_id":"f9058357-8a4e-4f35-b9f2-be8de10a3247"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"精進料理","subitem_subject_scheme":"Other"},{"subitem_subject":"栄養解析","subitem_subject_scheme":"Other"},{"subitem_subject":"大豆","subitem_subject_scheme":"Other"},{"subitem_subject":"塩分","subitem_subject_scheme":"Other"},{"subitem_subject":"植物性食品","subitem_subject_scheme":"Other"},{"subitem_subject":"Buddhist vegetarian cuisine","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Nutritional evaluation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Soybean","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Amount of salt","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Vegetables","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":"精進料理の特徴と栄養学的解析","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"精進料理の特徴と栄養学的解析"},{"subitem_title":"Characteristics and Nutritional Evaluation of Buddhist Vegetarian Cuisine","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["274"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-12-01"},"publish_date":"2014-12-01","publish_status":"0","recid":"2081","relation_version_is_last":true,"title":["精進料理の特徴と栄養学的解析"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-19T11:29:43.756933+00:00"}