{"created":"2023-06-20T15:50:39.932048+00:00","id":3540,"links":{},"metadata":{"_buckets":{"deposit":"908f18c7-845b-4187-a981-557e0548be0b"},"_deposit":{"created_by":18,"id":"3540","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"3540"},"status":"published"},"_oai":{"id":"oai:redcross.repo.nii.ac.jp:00003540","sets":["99:64:160"]},"author_link":["8394","8393","8444","8153","8445"],"item_5_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2002-03-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"110","bibliographicPageStart":"105","bibliographicVolumeNumber":"7","bibliographic_titles":[{"bibliographic_title":"徳島赤十字病院医学雑誌"},{"bibliographic_title":"Tokushima Red Cross Hospital Medical Journal","bibliographic_titleLang":"en"}]}]},"item_5_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"昭和57年10月26日に公表された「四訂日本食品標準成分表J(4訂成分表)から18年ぶりに、科学技術庁資源調査会より平成12年11月22日に「五訂日本食品成分表J(5訂成分表)が発表された。近年、海外から新しい食材、食品が入るなど食生活の変化によって食品の多様化が進み、また消費者がよりおいしいものを追求するようになったため、品種改良や栽培方法の改良など生産製造そのものも大きく変革している。以上のようなことから、食品の栄養成分値にも変化があるものと考えられ全面改定された。そこで当院における食事にどのような変化があるのか、常食、糖尿病食、腎臓病食(保存期)、減塩食(Nacl7g/日)の4食種で比較検討してみた。当院で平成13年9月6日に実施した常食の献立において4訂j五分表と5訂成分表の栄養成分の違いをみると、5訂成分表の栄養成分は4訂成分表よりも、総エネルギーでは13%増加、たん白質では7%減少、脂質では30%増加、糖質では13%増加していた。5訂成分表で総エネルギーが上昇している原因は、脂質エネルギーと糖質エネルギーの上昇である。また脂質エネルギー上昇の原因となっている食品は魚、肉、牛乳であり、糖質エネルギー上昇の原因となっている食品はめし(精白米)であった。平成13年9月の他のl日でも栄養成分を比較したが同i憾の結果が得られた。以上のことより18年ぶりに改定された5司成分表では、4訂成分表より分析方法が進歩したり、換算方法が違ったりしているためこのような差が生じている。","subitem_description_type":"Abstract"}]},"item_5_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"8394","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000002595283","nameIdentifierScheme":"CiNii 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みつ子"}],"nameIdentifiers":[{"nameIdentifier":"8445","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2013-05-14"}],"displaytype":"simple","filename":"trchmj701_105-110.pdf","filesize":[{"value":"3.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"pdf002342","url":"https://redcross.repo.nii.ac.jp/record/3540/files/trchmj701_105-110.pdf"},"version_id":"8c4d49cc-74fb-4cf9-800f-3f0f005ffbe7"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"栄養価","subitem_subject_scheme":"Other"},{"subitem_subject":"成分表","subitem_subject_scheme":"Other"},{"subitem_subject":"治療食","subitem_subject_scheme":"Other"},{"subitem_subject":"Nutritional value","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Table of component","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Therapeuticdiet","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":"technical report","resourceuri":"http://purl.org/coar/resource_type/c_18gh"}]},"item_title":"「四訂日本食品成分表」と「五訂日本食品成分表」の栄養価の相違","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"「四訂日本食品成分表」と「五訂日本食品成分表」の栄養価の相違"},{"subitem_title":"Differences in Nutritional Value Between 4th Edition and 5th Edition of the Table of Japanese Food Componen","subitem_title_language":"en"}]},"item_type_id":"5","owner":"18","path":["160"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-05-14"},"publish_date":"2013-05-14","publish_status":"0","recid":"3540","relation_version_is_last":true,"title":["「四訂日本食品成分表」と「五訂日本食品成分表」の栄養価の相違"],"weko_creator_id":"18","weko_shared_id":18},"updated":"2023-06-20T22:06:12.846279+00:00"}