{"created":"2023-05-15T09:35:39.595530+00:00","id":69,"links":{},"metadata":{"_buckets":{"deposit":"68fa72a2-276f-4efa-9eb7-6bac71b1bbfd"},"_deposit":{"created_by":12,"id":"69","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"69"},"status":"published"},"_oai":{"id":"oai:nisikyu-u.repo.nii.ac.jp:00000069","sets":["54:27:28"]},"author_link":["173","174","175","176"],"control_number":"69","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-11-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"31","bibliographicPageStart":"25","bibliographicVolumeNumber":"5","bibliographic_titles":[{"bibliographic_title":"西九州大学健康栄養学部紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Journal of Health and Nutriton Science in Nishikyushu University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"管理栄養士を目指す学生にとって、現在トピックとなっている、食べる速さが食後血糖値や血清脂質に及ぼす影響を体験できる実習は大きな教育的意義がある。西九州大学健康栄養学部では、2018年度の第3学年前期の基礎臨床実習において、食事を10分で食べた群（Ｆ群）と20分かけて食べた群（Ｓ群）とで、血糖値と血清脂質を食前食後240分まで比較検討した。血糖値は食後30分で食前と比較し両群とも有意に上昇した。食後60分での血糖値は、Ｓ群はＦ群に比して有意に低かった。血清脂質は、両群とも食前から食後にかけて大きな変化はみられなかった。以上の結果から、学生実習において、ゆっくり食べることで食後血糖が抑えられることを学生が体験することができた。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.20830/00000058","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"西九州大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2434-8767","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":"石松, 秀","creatorNameLang":"ja"},{"creatorName":"イシマツ, マサル","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"待鳥, 順子","creatorNameLang":"ja"},{"creatorName":"マチドリ, ジュンコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ishimatu, Masaru","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Machidori, Junko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-12-13"}],"displaytype":"detail","filename":"04_Ishimatu.pdf","filesize":[{"value":"608.9 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"04_Ishimatu","url":"https://nisikyu-u.repo.nii.ac.jp/record/69/files/04_Ishimatu.pdf"},"version_id":"8cb79b29-ef82-46b0-adbf-70aff7d791c7"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"学生実習","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"食後血糖値","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"血清脂質","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"食べる速さ","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"student practice","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"postprandial glucose level","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"eating speed","subitem_subject_language":"en","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":"研究ノート　学生実習による臨床データの理解と解析　－食べる速さが食後血糖および血清脂質に及ぼす影響ー","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"研究ノート　学生実習による臨床データの理解と解析　－食べる速さが食後血糖および血清脂質に及ぼす影響ー","subitem_title_language":"ja"},{"subitem_title":"Students practice to understand and analyze the practical data. -Eating speed affects the postprandial glucose and serum lipids.-","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["28"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-13"},"publish_date":"2019-12-13","publish_status":"0","recid":"69","relation_version_is_last":true,"title":["研究ノート　学生実習による臨床データの理解と解析　－食べる速さが食後血糖および血清脂質に及ぼす影響ー"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2023-06-21T03:38:55.009578+00:00"}