{"created":"2023-05-15T11:34:23.147511+00:00","id":695,"links":{},"metadata":{"_buckets":{"deposit":"a4b4b93c-f71a-4060-992a-6cb31519885f"},"_deposit":{"created_by":2,"id":"695","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"695"},"status":"published"},"_oai":{"id":"oai:cur-ren.repo.nii.ac.jp:00000695","sets":["2:5:19"]},"author_link":["4650","4653","4649","4647","4651","4654","4645","4646","4652","4648"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-06-16","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"39","bibliographicPageStart":"33","bibliographicVolumeNumber":"2","bibliographic_titles":[{"bibliographic_title":"中国学園紀要"},{"bibliographic_title":"Journal of Chugokugakuen","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"外来通院中の胃切除術後患者に対して食事調査,体脂肪率などの測定を行い,食事摂取状況と栄養状態について検討を行った。BMIは低値であったが体脂肪率は標準値に近い傾向を示し,胃切術後患者では活動量が少ないと推測された。体重あたりの摂取エネルギーは25kcal以上摂取しており,外来通院中に体重減少をきたした患者はほとんどみられなかった。血清アルブミン・ヘモグロビンはやや低値であり,血清アルブミンは摂取エネルギー,たんぱく質充足率と強い相関が認められた。カルシウム・鉄の摂取量が少なく,貧血・骨粗菓症を予防するため・今後摂取方法等についての指導が必要と考えられる。魚肉類,晴好品の摂取割合が多く,穀類,大豆製品,乳製品,野菜類の摂取が少ない傾向は現代人の食生活と同等であるが,今後検討が必要と考えられる。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"中国学園大学/中国短期大学"}]},"item_10002_relation_12":{"attribute_name":"論文ID(NAID)","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"110004706270","subitem_relation_type_select":"NAID"}}]},"item_10002_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"中国学園大学/中国短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11806598","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1347-9350","subitem_source_identifier_type":"ISSN"}]},"item_10002_subject_21":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"490","subitem_subject_scheme":"NDC"}]},"item_10002_text_24":{"attribute_name":"出版者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Chugokugakuen 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Yuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4650","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Endo, Yoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4651","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kawahara, Kazue","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4652","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kimoto, Masatoshi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4653","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Tsunoda, Tsukasa","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4654","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":"2018-10-03"}],"displaytype":"detail","filename":"2_033_039.pdf","filesize":[{"value":"571.4 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with Gastrectomy","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"2","path":["19"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-10-03"},"publish_date":"2018-10-03","publish_status":"0","recid":"695","relation_version_is_last":true,"title":["胃切除術後の外来患者における食事摂取状況と栄養状態に関する研究"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-15T11:58:27.383617+00:00"}