{"created":"2023-05-15T12:21:55.295099+00:00","id":10,"links":{},"metadata":{"_buckets":{"deposit":"08881ca9-9017-490d-bf18-ae4137593490"},"_deposit":{"created_by":15,"id":"10","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"10"},"status":"published"},"_oai":{"id":"oai:osaka-aoyama.repo.nii.ac.jp:00000010","sets":["56:1","56:1:6"]},"author_link":["63"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"55","bibliographicPageStart":"49","bibliographicVolumeNumber":"1","bibliographic_titles":[{"bibliographic_title":"大阪青山大学紀要"},{"bibliographic_title":"Journal of Osaka Aoyama University","bibliographic_titleLang":"en"}]}]},"item_10002_description_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_description":"40017377552","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　The author’s group conducted cooking courses for body weight control, and compared effect of a protein-rich diet and an energy-restricted diet on weight loss.\n　 The participants were assigned to follow the protein-rich (n=11) or energy-restricted (n=19) diets, and received instruction for one month in protein-rich group and for four months in the energy-restricted group.\n　 Weight loss rate in the protein-rich diet was 4.9±2.0% at one month, while that in the energy-restricted diet was 3.4±2.2% at four months. 　The protein-rich group revealed a significant decrease in serum triglyceride.\nAdditionally, the subject in the protein-rich group who was followed for 10 months showed further weight loss up to 18.3%.\n　 These suggested that the protein-rich diet would be effective for weight loss in the short term and a feasible diet over the long term. (accepted. Dec. 28, 2008)","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"大阪青山大学『大阪青山大学紀要』編集委員会"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12494683","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18833543","subitem_source_identifier_type":"ISSN"}]},"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":[{"creatorNames":[{"creatorName":"山口, 静枝"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2012-08-10"}],"displaytype":"detail","filename":"JOAUvol1.49-55(OCR)s.pdf","filesize":[{"value":"3.7 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"JOAUvol1.49-55(OCR)s","url":"https://osaka-aoyama.repo.nii.ac.jp/record/10/files/JOAUvol1.49-55(OCR)s.pdf"},"version_id":"5ce161e2-7096-40e4-84e2-ff16dd2c0c66"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"体重減少"},{"subitem_subject":"料理教室"},{"subitem_subject":"体組成"},{"subitem_subject":"長期持続効果"},{"subitem_subject":"welght loss","subitem_subject_language":"en"},{"subitem_subject":"cooklng courses","subitem_subject_language":"en"},{"subitem_subject":"diet compositon","subitem_subject_language":"en"},{"subitem_subject":"long term effect","subitem_subject_language":"en"}]},"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":"料理講習を介入手段とした肥満改善プログラムの検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"料理講習を介入手段とした肥満改善プログラムの検討"},{"subitem_title":"An examination of a reformation program of obesity by an intervention of cooking lectures","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"15","path":["1","6"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-08-10"},"publish_date":"2012-08-10","publish_status":"0","recid":"10","relation_version_is_last":true,"title":["料理講習を介入手段とした肥満改善プログラムの検討"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-12-19T06:16:45.077230+00:00"}