{"created":"2024-03-19T09:32:35.991460+00:00","id":2000011,"links":{},"metadata":{"_buckets":{"deposit":"f97e6a11-d81a-457d-83f8-585dfdfc7b61"},"_deposit":{"created_by":7,"id":"2000011","owner":"7","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"2000011"},"status":"published"},"_oai":{"id":"oai:pu-hiroshima.repo.nii.ac.jp:02000011","sets":["33:34:1710821304968"]},"author_link":["5333","5378","5335","2209","2605"],"control_number":"2000011","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-03-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"22","bibliographicPageStart":"11","bibliographicVolumeNumber":"3","bibliographic_titles":[{"bibliographic_title":"県立広島大学地域創生学部紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of the Faculty of Regional Development Prefectural University of Hiroshima","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"病院の食事が退院後の食事療法の見本となりうる治療食であるのかを検討するために，H病院の一般食とエネルギーコントロール食の栄養素や食品の量について解析・評価した。治療食の栄養素の量と食事摂取基準に示された数値と比較では，男性の推定平均必要量に達していない栄養素（Ca，V.B1等）が認められたが，これらの栄養素は国民健康・栄養調査においても不足しがちな栄養素であり，病院の食事のエネルギー量が低く設定されているためと考えられた。また，エネルギーコントロール食は，一般食よりも食事摂取基準に示された数値に合致している栄養素が多かったが，これはエネルギーコントロール食が『糖尿病食事療法のための食品交換表』に基づいた食品構成であるために，米の量が少なく，魚介類，肉類，卵類，果実類，野菜類の量が多いためと考えられた。また，エネルギーコントロール食のPFC比は『糖尿病診療治療ガイドライン2016』『動脈硬化性疾患予防ガイドライン2012年版』に示された数値と合致しており，日々の栄養素の量の変動も小さかった。これらのことから，退院後にCaやV.B1等の習慣的な不足が生じないよう，退院後を見据えた栄養指導等を行う必要があると考えられた。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"To determine whether the hospital diet could be a therapeutic diet that can serve as a model for post-discharge dietary therapy，we analyzed and evaluated the quantity of food and nutritional content of the general diet and energy-controlled diet provided at Hospital H. We demonstrated that some nutrients (e.g. calcium，vitamin B1) in the therapeutic diet did not meet the estimated average requirement for men when compared to the values shown in the Dietary Reference Intakes. This may be because the energy level of hospital food is typically set to be low and these nutrients are low in the National Health and Nutrition Survey.　We further demonstrated that，compared to the general diet，the energy-controlled diet had more nutrients that met the standard levels indicated in the Dietary Reference Intakes. This could be because the food composition in the energy-controlled diet is based on the Food Exchange Lists-Dietary Guidance for Persons with Diabetes，and because it consists of a lower amount of rice and more fish，meat，eggs，fruits，and vegetables. The PFC ratio of the energy-controlled diet was consistent with the values shown in the \"Japanese Clinical Practice Guideline for Diabetes (2016)\" and \"Guidelines for Prevention of Atherosclerotic Cardiovascular Diseases (2012)\" and there was little variation in the daily nutritional intake. These facts, it was considered necessary to provide nutritional guidance such guidance should aim to prevent habitual deficiencies in nutrients such as calcium and vitamin B1 in post-discharge.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"県立広島大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12937707","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2437-0169","subitem_source_identifier_type":"PISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{}],"affiliationNames":[{}]}],"creatorNames":[{"creatorName":"OKA, Hisako","creatorNameLang":"en"},{"creatorName":"岡, 壽子","creatorNameLang":"ja"},{"creatorName":"オカ, ヒサコ","creatorNameLang":"ja-Kana"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"SUZUKI, Akemi","creatorNameLang":"en"},{"creatorName":"鈴木, 朱美","creatorNameLang":"ja"},{"creatorName":"スズキ, アケミ","creatorNameLang":"ja-Kana"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{}],"affiliationNames":[{}]}],"creatorNames":[{"creatorName":"AMANO, Kanako","creatorNameLang":"en"},{"creatorName":"天野, 加奈子","creatorNameLang":"ja"},{"creatorName":"アマノ, カナコ","creatorNameLang":"ja-Kana"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"KAMBARA, Chisako","creatorNameLang":"en"},{"creatorName":"神原, 知佐子","creatorNameLang":"ja"},{"creatorName":"カンバラ, チサコ","creatorNameLang":"ja-Kana"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"SUGIYAMA, Sumi","creatorNameLang":"en"},{"creatorName":"杉山, 寿美","creatorNameLang":"ja"},{"creatorName":"スギヤマ, スミ","creatorNameLang":"ja-Kana"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2024-03-27"}],"filename":"地域創生学部紀要(3)11-22.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://pu-hiroshima.repo.nii.ac.jp/record/2000011/files/地域創生学部紀要(3)11-22.pdf"},"version_id":"bbe90968-a608-4287-a90f-9c6c5c4e5d82"}]},"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":"病院における治療食献立の栄養素や食品量の評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"病院における治療食献立の栄養素や食品量の評価","subitem_title_language":"ja"},{"subitem_title":"Evaluation of nutritional content and food quantities in therapeutic diet menus provided in hospitals","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"7","path":["1710821304968"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-03-27"},"publish_date":"2024-03-27","publish_status":"0","recid":"2000011","relation_version_is_last":true,"title":["病院における治療食献立の栄養素や食品量の評価"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2024-04-22T00:17:12.844212+00:00"}