{"_buckets": {"deposit": "7eb1e3e8-7287-4490-b20e-f6f49e06068b"}, "_deposit": {"created_by": 3, "id": "645", "owners": [3], "pid": {"revision_id": 0, "type": "depid", "value": "645"}, "status": "published"}, "_oai": {"id": "oai:fujijoshi.repo.nii.ac.jp:00000645", "sets": ["58"]}, "author_link": ["894", "896", "897", "895"], "item_3_biblio_info_12": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2007-03-01", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "1", "bibliographicPageEnd": "71", "bibliographicPageStart": "65", "bibliographicVolumeNumber": "2", "bibliographic_titles": [{}]}]}, "item_3_description_10": {"attribute_name": "抄録(日)", "attribute_value_mlt": [{"subitem_description": "おいしさを構成する概念は複雑であり、しかも個人の主観による変動も多く、従来おいしさの構成概念そのものが包括的に検討されることは少なかった。本研究の目的はおいしさの構成概念を明らかにする事である。栄養学的な食事を提供する専門家である栄養士はおいしさを多角的にとらえているであろうと仮定した。そこで栄養士を回答者としておいしさの構成概念について5段階リカート・スケ一ルによる106項目からなる包括的な質問票を新たに作成して、827名の栄養士に自記式アンケート調査票を郵送し、417名から回答を得た。81項目について因子分析をおこなった結果、10因子に集約された。そして各因子は、「料理」、「社会帰属」、「負感情」、「新奇感染感受性」、「味覚」、「感覚」、「環境感受性」、「伝統」、「合理性」、「不潔」因子と命名された。「感覚」、「不潔」の各因子には属性による違いはなかったが、その他の因子には属性による有意な違いがあった。今回の研究によって10下位尺度を持ち合計49の質問項目からなる「おいしさ質問票」が構成された。同答者は栄養士でありかつその97.5%は女性であったことから、今後はこの尺度を使い広く回答を求めることで、女性栄養士との比較において個人や他集団のおいしさの構成概念の特徴を検討することが可能となった。", "subitem_description_type": "Other"}]}, "item_3_description_11": {"attribute_name": "抄録(英)", "attribute_value_mlt": [{"subitem_description": "The constructs that compose \"oishi-sa\" have been considered to be so complicated and apt to vary depending on the individual subjectivity that they appear to have rarely been studied comprehensively. In the present study, the authors investigated the perception of \"oishi-sa\" in dietitians, specialists engaged in the practice of providing nutritional meals, in an effort to make a first step for the comprehensive classification of the components of \"oishi-sa\". A comprehensive self-reported questionnaire with a 5-point Likert scale on 94 items about elements of \"oishi-sa\" and sent out to 827 dietitians, of whom 417 responded. Factor analysis on the 81 items led to the identification of 10 summarizing factors, which were named as follows: cuisine element, sense of social belongingness, negative feeling, sensibility to infectious novelty, taste, sense, environment-sensitivity, and filthiness factors. Most of the factors were significantly influenced by attributes of the respondents. Because all the respondents were dietitians, of whom 97.5 % were women, further studies are needed to determine the effects of gender and attributes on the constructs of \"oishi-sa\".", "subitem_description_type": "Other"}]}, "item_3_description_15": {"attribute_name": "表示順", "attribute_value_mlt": [{"subitem_description": "12", "subitem_description_type": "Other"}]}, "item_3_description_16": {"attribute_name": "アクセション番号", "attribute_value_mlt": [{"subitem_description": "KJ00006452250", "subitem_description_type": "Other"}]}, "item_3_description_8": {"attribute_name": "記事種別(日)", "attribute_value_mlt": [{"subitem_description": "原著", "subitem_description_type": "Other"}]}, "item_3_description_9": {"attribute_name": "記事種別(英)", "attribute_value_mlt": [{"subitem_description": "Article", "subitem_description_type": "Other"}]}, "item_3_source_id_1": {"attribute_name": "雑誌書誌ID", "attribute_value_mlt": [{"subitem_source_identifier": "AA12218176", "subitem_source_identifier_type": "NCID"}]}, "item_3_text_6": {"attribute_name": "著者所属(日)", "attribute_value_mlt": [{"subitem_text_value": "酪農学園大学酪農学部食品科学科 "}, {"subitem_text_value": " 藤女子大学人間生活学研究科"}]}, "item_3_text_7": {"attribute_name": "著者所属(英)", "attribute_value_mlt": [{"subitem_text_language": "en", "subitem_text_value": "Department of Food Science, Rakuno Gakuen University "}, {"subitem_text_language": "en", "subitem_text_value": " Division of Science and Human Nutrition, Fuji Women\u0027s University Graduate School of Human life Science"}]}, "item_3_title_3": {"attribute_name": "論文名よみ", "attribute_value_mlt": [{"subitem_title": "The Components of Palatability or \"Oishi-sa\" : How Do Dietitians Perceive \"Oishi-sa\"?"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "高橋, 正子"}], "nameIdentifiers": [{"nameIdentifier": "894", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "藤井 義博"}], "nameIdentifiers": [{"nameIdentifier": "895", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "TAKAHASHI, Masako", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "896", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "FUJII Yoshihiro", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "897", "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": "2016-08-22"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "KJ00006452250.pdf", "filesize": [{"value": "261.7 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 261700.0, "url": {"label": "KJ00006452250.pdf", "url": "https://fujijoshi.repo.nii.ac.jp/record/645/files/KJ00006452250.pdf"}, "version_id": "5ae5fcc1-96d5-4d8c-a8e5-4eafa9134c09"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "おいしさ ", "subitem_subject_scheme": "Other"}, {"subitem_subject": " 栄養士 ", "subitem_subject_scheme": "Other"}, {"subitem_subject": " QOL", "subitem_subject_scheme": "Other"}, {"subitem_subject": "palatability ", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": " dietian ", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": " QOL", "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": "おいしさの構成概念 : 栄養士はおいしさをどのようにとらえているのか", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "おいしさの構成概念 : 栄養士はおいしさをどのようにとらえているのか"}]}, "item_type_id": "3", "owner": "3", "path": ["58"], "permalink_uri": "https://fujijoshi.repo.nii.ac.jp/records/645", "pubdate": {"attribute_name": "公開日", "attribute_value": "2016-08-22"}, "publish_date": "2016-08-22", "publish_status": "0", "recid": "645", "relation": {}, "relation_version_is_last": true, "title": ["おいしさの構成概念 : 栄養士はおいしさをどのようにとらえているのか"], "weko_shared_id": -1}