{"created":"2025-02-28T00:30:02.858758+00:00","id":2005133,"links":{},"metadata":{"_buckets":{"deposit":"25287f78-f26f-4c6d-b0fa-bbf12dd40157"},"_deposit":{"created_by":202,"id":"2005133","owners":[202],"pid":{"revision_id":0,"type":"depid","value":"2005133"},"status":"published"},"_oai":{"id":"oai:teapot.lib.ocha.ac.jp:02005133","sets":["1728029753363"]},"author_link":[],"control_number":"2005133","item_30002_access_rights4":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_30002_creator2":{"attribute_name":"作成者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"濱下, 果歩","creatorNameLang":"ja"},{"creatorName":"Hamashita, Kaho","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"赤松, 利恵","creatorNameLang":"ja"},{"creatorName":"Akamatsu, Rie","creatorNameLang":"en"}]}]},"item_30002_date11":{"attribute_name":"日付","attribute_value_mlt":[{"subitem_date_issued_datetime":"2024-06","subitem_date_issued_type":"Issued"}]},"item_30002_description9":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"【目的】本研究の目的は，健康的な食生活につながる食の楽しみを探るため，食事の美的な面や芸術性を重視して食を楽しむ態度を評価する「美食家志向」の尺度得点が高い者の食生活の特徴を検討することである。\n【方法】2021年9 月，東京都在住の20～64歳勤労者1，000人を対象にインターネット調査を行った。「美食家志向」7 項目の合計得点（ 7 ～49点）の分布から対象者を3 群に分け，属性，健全な食生活の実践の心掛け，食習慣，主観的健康感について，χ2 検定を用いて比較した。さらに，ロジスティック回帰分析を用いて，「美食家志向」高得点群に関連する項目を調べた。\n【結果】「美食家志向」低・中・高得点群は各々346人（34．6％），350人（35．0％），304人（30．4％）であった。「美食家志向」高得点群で，女性は53．0％，健全な食生活の実践を「心掛けている」者は82．2％であった。属性や健全な食生活の実践の心掛けで調整したロジスティック回帰分析の結果，「美食家志向」高得点群と，野菜摂取皿数が「5 皿以上」［オッズ比（95％信頼区間）：2．05（1．02～4．12）］，主観的健康感が「良い」［1．84（1．13～2．99）］ことが関連していた。\n【結論】属性や健全な食生活の実践の心掛けを考慮しても，「美食家志向」高得点群の者は，野菜摂取皿数が多く，主観的健康感も良いことが示唆された。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"Objective: This study investigated whether Epicurean eating pleasure leads to healthy dietary habits.\nMethods: This study included data from 1,000 workers aged 20~64 living in Tokyo using an online research company. Based on the total score (7~49) of \"Epicurean eating tendency (7 items),\" participants were divided into three groups.　 Associations between \"Epicurean eating tendency\" and demographics, health consciousness, healthy dietary habits, and self-rated health status were examined using the chi-square test and logistic regression models.\nResults: The numbers of participants with a low/intermediate/high score of \"Epicurean eating tendency\" were 346 (34.6%), 350 (35.0%), and 304 (30.4%), respectively; 53.0% were women, and 82.2% were health conscious in the high-scoring group.　 Additionally, higher \"Epicurean eating tendency\" scores were related to having a balanced diet at least twice daily, eating five or more vegetable dishes per day, and having a good self-rated health status.　 The logistic regression model adjusted for demographics and health consciousness also indicated that high scorers of \"Epicurean eating tendency\" were more likely to eat five or more vegetable dishes daily (odds ratio [95% confidence interval]: 2.05 [1.02~4.12]) and had a good self-rated health status (1.84 [1.13~2.99]).\nConclusion: Even after adjusting for the health consciousness level, \"Epicurean eating tendency\" was associated with a higher frequency of eating five or more vegetable dishes daily and having a good self-rated health status.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_30002_file35":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2025-02-28"}],"filename":"50d073a0-e315-434c-b07d-5202216aadd8.pdf","filesize":[{"value":"758.2 KB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://teapot.lib.ocha.ac.jp/record/2005133/files/50d073a0-e315-434c-b07d-5202216aadd8.pdf"},"version_id":"e10adfc3-883b-4255-9b15-2a72f7ee3760"}]},"item_30002_issue_number25":{"attribute_name":"号","attribute_value_mlt":[{"subitem_issue":"3"}]},"item_30002_language12":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_30002_page_end28":{"attribute_name":"終了ページ","attribute_value_mlt":[{"subitem_end_page":"95"}]},"item_30002_page_start27":{"attribute_name":"開始ページ","attribute_value_mlt":[{"subitem_start_page":"87"}]},"item_30002_publisher10":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"特定非営利活動法人 日本栄養改善学会","subitem_publisher_language":"ja"},{"subitem_publisher":"The Japanese Society of Nutrition and Dietetics","subitem_publisher_language":"en"}]},"item_30002_relation18":{"attribute_name":"関連情報","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.5264/eiyogakuzashi.82.87","subitem_relation_type_select":"DOI"}}]},"item_30002_resource_type13":{"attribute_name":"item_30002_resource_type13","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_30002_rights6":{"attribute_name":"権利情報","attribute_value_mlt":[{"subitem_rights":"© THE JAPANESE SOCIETY OF NUTRITION AND DIETETICS","subitem_rights_language":"en"}]},"item_30002_source_identifier22":{"attribute_name":"収録物識別子","attribute_value_mlt":[{"subitem_source_identifier":"0021-5147","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"1883-7921","subitem_source_identifier_type":"EISSN"}]},"item_30002_source_title23":{"attribute_name":"収録物名","attribute_value_mlt":[{"subitem_source_title":"栄養学雑誌","subitem_source_title_language":"ja"},{"subitem_source_title":"The Japanese Journal of Nutrition and Dietetics","subitem_source_title_language":"en"}]},"item_30002_subject8":{"attribute_name":"主題","attribute_value_mlt":[{"subitem_subject":"美食家","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"食の楽しみ","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"食習慣","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"勤労者","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"Epicurean","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"eating pleasure","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"healthy dietary habit","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"worker","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_30002_title0":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"勤労者における「美食家志向」の者の食生活の特徴","subitem_title_language":"ja"},{"subitem_title":"Characteristics of Dietary Habits among Workers with an \"Epicurean Eating Tendency\"","subitem_title_language":"en"}]},"item_30002_version_type15":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_30002_volume_number24":{"attribute_name":"巻","attribute_value_mlt":[{"subitem_volume":"82"}]},"item_title":"勤労者における「美食家志向」の者の食生活の特徴","item_type_id":"40034","owner":"202","path":["1728029753363"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2025-02-28"},"publish_date":"2025-02-28","publish_status":"0","recid":"2005133","relation_version_is_last":true,"title":["勤労者における「美食家志向」の者の食生活の特徴"],"weko_creator_id":"202","weko_shared_id":-1},"updated":"2025-03-03T00:33:30.815031+00:00"}