{"created":"2023-06-20T15:06:01.709337+00:00","id":4304,"links":{},"metadata":{"_buckets":{"deposit":"a2ba5071-bd52-4be6-86c6-cb41ad60642a"},"_deposit":{"created_by":3,"id":"4304","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"4304"},"status":"published"},"_oai":{"id":"oai:osaka-shoin.repo.nii.ac.jp:00004304","sets":["267:329"]},"author_link":["9394","9395","8634","9396","9392","9393"],"item_1_alternative_title_5":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_alternative_title":"ジュウギョウイン ショクドウ デ コベツ エイヨウ キョウイク プログラム オ テキヨウ スルコトノ イギ ニ カンスル プロセス ヒョウカ カンリ エイヨウシ オ タイショウ ト シタ フォーカス グループ インタビュー ト ショクドウ リヨウシャ オ タイショウ トシタ アンケート チョウサ ケッカ カラ"}]},"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-01-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"229","bibliographicPageStart":"221","bibliographicVolumeNumber":"8","bibliographic_titles":[{"bibliographic_title":"大阪樟蔭女子大学研究紀要 "},{"bibliographic_title":"Research Bulletin of Osaka Shoin Women's University","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"鈴木, 朋子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"山下, 晶子"}],"nameIdentifiers":[{}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"スズキ, トモコ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"ヤマシタ, アキコ"}],"nameIdentifiers":[{}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{}],"nameIdentifiers":[{}]},{"creatorNames":[{}],"nameIdentifiers":[{}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"【目的】従業員食堂で、個別栄養教育プログラムを定期的に提供することの意義を検討することを目的とする。\n【方法】プログラムは、体重・体脂肪測定と、管理栄養士による個別相談で構成され、2 カ月に 1 回の頻度で、年間を通して提供されていた。プログラム実施者である個別相談を担当する委託給食会社の管理栄養士 4 名を対象にフォーカスグループインタビューを、従業員食堂の利用者を対象にアンケート調査を行い、309 名を分析対象とした。\n【結果】管理栄養士はプログラムを、（1）食堂利用者にとって健康づくりの場となっている、（2）自身にとって給食メニューの開発や管理栄養士としての専門性のスキルアップに生かされていると考えていることが示唆された。また、食堂利用者の 83％が、プログラムのポスターや実施場面を見たことがあると回答した。参加経験者は、食堂利用者の 22％であったが、未参加者のうち 75％が参加意図を示した。\n【結論】本プログラムは、職場における健康支援プログラムとして、幅広く認知され、活用されていることが推察された。","subitem_description_type":"Other"}]},"item_1_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"To examine the significance of providing a periodic individual nutrition education program at an employee cafeteria.\nMethods: The nutrition education program, which was offered once every 2 months, consisted of two parts: weight and body fat measurement, and individual nutrition counseling. A focus group interview was conducted with four registered dieticians（RDs）who were in charge of nutrition counseling in the program, and whose main task was meal management for the employee cafeteria. A questionnaire survey for users of the employee cafeteria was conducted, with 309 subjects’ responses analyzed.\nResults: RDs thought that the program could be used,（1）to improve the health of the cafeteria users and（2）to develop cafeteria menus and improve their own expertise as RDs. Among cafeteria users, 83% answered that they had seen the program being implemented or the posters announcing the program. A total of 22% replied that they had participated, while 75% of non  participants indicated their intention to partici- pate.\nConclusion: These results indicate that this program was widely recognized and utilized as a health support program in the workplace.","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA12510644","subitem_source_identifier_type":"NCID"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Faculty of Health and Nutrition, Department of Health and Nutrition, Osaka Shoin Women's University "},{"subitem_text_language":"en","subitem_text_value":"Hankyu  Hanshin Department Stores Inc."}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"自然科学分野"}]},"item_1_text_3":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Social sciences"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"大阪樟蔭女子大学健康栄養学部健康栄養学科"},{"subitem_text_value":"株式会社阪急阪神百貨店"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-03-13"}],"displaytype":"detail","filename":"KI000823.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"KI000823","url":"https://osaka-shoin.repo.nii.ac.jp/record/4304/files/KI000823.pdf"},"version_id":"5224c580-93d4-4d81-b710-69d1365c0752"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"栄養教育プログラム、個別指導、従業員食堂、プロセス評価、職域","subitem_subject_scheme":"Other"},{"subitem_subject":"nutrition education program, individual education, employee cafeteria, process evaluation, worksite","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":"従業員食堂で個別栄養教育プログラムを提供することの意義に関 するプロセス評価 : 管理栄養士を対象としたフォーカスグループインタビューと食 堂利用者を対象としたアンケート調査結果から","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"従業員食堂で個別栄養教育プログラムを提供することの意義に関 するプロセス評価 : 管理栄養士を対象としたフォーカスグループインタビューと食 堂利用者を対象としたアンケート調査結果から"},{"subitem_title":"Process Evaluation on Provision of an Individual Nutrition Education Program at an Employee Cafeteria: Results from the Focus Group Interview for Registered Dieticians and the Cafeteria User Questionnaire Survey","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["329"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-03-13"},"publish_date":"2018-03-13","publish_status":"0","recid":"4304","relation_version_is_last":true,"title":["従業員食堂で個別栄養教育プログラムを提供することの意義に関 するプロセス評価 : 管理栄養士を対象としたフォーカスグループインタビューと食 堂利用者を対象としたアンケート調査結果から"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T15:37:57.527766+00:00"}