{"created":"2023-05-15T08:55:25.237310+00:00","id":13638,"links":{},"metadata":{"_buckets":{"deposit":"bc61c6d4-8390-47a1-b893-2b8996e99a74"},"_deposit":{"created_by":11,"id":"13638","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"13638"},"status":"published"},"_oai":{"id":"oai:uuair.repo.nii.ac.jp:00013638","sets":["712:45:942"]},"author_link":["22339","22340","22341","22342"],"item_5_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-09-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"11","bibliographicPageEnd":"30","bibliographicPageStart":"21","bibliographic_titles":[{"bibliographic_title":"地域デザイン科学 : 宇都宮大学地域デザイン科学部研究紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Journal of the School of Regional Design Utsunomiya University","bibliographic_titleLang":"en"}]}]},"item_5_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"text","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_5_description_24":{"attribute_name":"WEKOアイテムタイプ","attribute_value_mlt":[{"subitem_description":"紀要論文 / Departmental Bulletin Paper","subitem_description_type":"Other"}]},"item_5_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"良質のタンパク質に富む大豆・大豆製品は、災害等の非常時において、要配慮者にも食べやすく、活用が期待される食材である。大豆・大豆製品の非常時の災害食や備蓄食としての活用に向け、一般消費者を対象に、大豆・大豆製品の購入頻度と非常食に対する意識、災害に供えた備蓄の状況に関する調査を行った。調査は大豆・大豆製品の購入頻度、災害に備えた備蓄の状況を含む設問18項目による調査票を作成し、2021年11月～12月、一般消費者を対象に無記名によるオンライン調査を実施した。「よく購入する大豆製品」として豆腐を選択した人数は81.9％（68人）と最も多かったが、「災害時に活用できると思う、または備蓄している大豆製品」として充填豆腐を選択した人数は7.2％（6人）と最も少なかった。一方、高野豆腐と大豆タンパク質加工品は購入頻度では数値が低かったが、災害時に活用できる大豆製品として回答者の約3割が選択しており、災害食としては乾物タイプの大豆製品の需要の高さが示唆された。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_5_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"宇都宮大学地域デザイン科学部","subitem_publisher_language":"ja"}]},"item_5_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2758-1969","subitem_source_identifier_type":"ISSN"}]},"item_5_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"向田, 有香","creatorNameLang":"ja"},{"creatorName":"ムコウダ, ユカ","creatorNameLang":"ja-Kana"},{"creatorName":"MUKOUDA, Yuka","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"大森, 玲子","creatorNameLang":"ja"},{"creatorName":"オオモリ, レイコ","creatorNameLang":"ja-Kana"},{"creatorName":"OHMORI, Reiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"nameIdentifiers":[{}]},{"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-02-17"}],"displaytype":"detail","filename":"chiiki1103.pdf","filesize":[{"value":"575.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"本文","url":"https://uuair.repo.nii.ac.jp/record/13638/files/chiiki1103.pdf"},"version_id":"0c6c36c7-a7a8-4a1b-b178-fe1fbe472e37"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"大豆","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"災害食","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"備蓄食","subitem_subject_language":"ja","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":"非常食としての大豆製品の活用に向けた意識調査","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"非常食としての大豆製品の活用に向けた意識調査","subitem_title_language":"ja"},{"subitem_title":"The survey on attitudes toward utilization of soybean products as emergency foods","subitem_title_language":"en"}]},"item_type_id":"5","owner":"11","path":["942"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-02-20"},"publish_date":"2023-02-20","publish_status":"0","recid":"13638","relation_version_is_last":true,"title":["非常食としての大豆製品の活用に向けた意識調査"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-07-25T05:22:43.309603+00:00"}