{"created":"2023-06-20T14:07:24.221705+00:00","id":659,"links":{},"metadata":{"_buckets":{"deposit":"532d5d38-ae88-41cc-8ead-60d9752c347d"},"_deposit":{"created_by":14,"id":"659","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"659"},"status":"published"},"_oai":{"id":"oai:nayoro.repo.nii.ac.jp:00000659","sets":["21:127"]},"author_link":["179","1295"],"control_number":"659","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"131","bibliographicPageStart":"123","bibliographicVolumeNumber":"37","bibliographic_titles":[{"bibliographic_title":"市立名寄短期大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Nayoro City College","bibliographic_titleLang":"en"}]}]},"item_10002_creator_3":{"attribute_name":"著者別名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Yoko,KODAIRA","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1295","nameIdentifierScheme":"WEKO"}]}]},"item_10002_description_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_description":"110007154677","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"北海道の知的障害者施設における給食管理について調査し、以下の結果を得た。1)栄養・食事管理 ・給食形態は、常食、きざみ食、軟菜食、ミキサー食、骨なし、とろみ食、等であった。 ・特別食は、糖尿病、肥満症食、高脂血症食、高血圧食、アレルギー食、減塩食、痛風食、等であった。 ・利用者の年齢、性別、生活活動強度、嗜好等に対しては、盛付け量、複数献立等の配慮があった。知的障害者施設に多い肥満者には、盛付け、食器等の配慮があった。 ・利用者の嗜好は、子どもの嗜好に似ていて、高エネルギーの料理か好きであり、残食の多い料理は、野菜料理と魚料理であった。2)食材管理 ・鮮度を重視し、温度管理、衛生管理にも配慮していた。3)品質管理 ・薄味、味の均一化、おいしく作る、等があった。4)施設・設備管理 ・食器・食具は、身体状況に応じて使用し、自助具も使用していた。 ・食事環境を快適に保つための配慮は、花、音楽、等があった。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"In this study of the food service management approaches for individuals with developmental disabilities in Hokkaido, the following outcomes were observed.1)Nutrition and food management ・The from the food was provided in:regular food,chopped food,softened food, tender food,fish without bones,and thickened food with sauce.・Different types of food for patients with special nutrtional considerations:diabetes,obesity,hyperlipidemia,hypertension,food allergies,low sodium diet,preventionof gout (low-purine diet),etc.・Other notable considerations included:patients of varying ages,gender,activity level,food preference(taste),the amount of food on each plate,and multiple menus to provide more varity. These issues are especially important for patients with obesity. Some creative appoaches were observed for serving food individually on each plate and the different types of tablewere used.・In general,the food tastes of individuals with developmental disabilities are very similar to those of children,meaning they prefer high calorie dense food, but not vegetables and fish dishes.2)Food managiment:・Considerations for the freshness of food,how to manage food temperature,and the management of sanitaion.3)Quality control:・Consistency of the flavor of the meals (lightly flavored dishes were preferred over the strongly flavored dishes),as well as making more tasty dishes.4)Institution or facility management:・The types of tableware and utensils sued depended on the degree of disabilith of each patient.Individualized adaptive equipment was provided for those patients who needed it.・To provide a more comfortable eating environment,flowers,background music,etc.were often sused.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"名寄市立大学","subitem_publisher_language":"ja"}]},"item_10002_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_language":"ja","subitem_relation_name_text":"CiNii"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://cir.nii.ac.jp/crid/1520572357470084608","subitem_relation_type_select":"URI"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10183618","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09165975","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_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"市立名寄短期大学","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"小平, 洋子","creatorNameLang":"ja"},{"creatorName":"コダイラ, ヨウコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"179","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000006947847","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000006947847"}]}]},"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":"北海道の知的障害者施設における給食経営管理に関する調査解析 (前田 憲教授 退任記念号、飯野君子教授 退任記念号)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"北海道の知的障害者施設における給食経営管理に関する調査解析 (前田 憲教授 退任記念号、飯野君子教授 退任記念号)","subitem_title_language":"ja"},{"subitem_title":"A Study of the Food Service Management for Individuals with Developmental Disabilities in Hokkaido","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"14","path":["127"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2013-10-25"},"publish_date":"2013-10-25","publish_status":"0","recid":"659","relation_version_is_last":true,"title":["北海道の知的障害者施設における給食経営管理に関する調査解析 (前田 憲教授 退任記念号、飯野君子教授 退任記念号)"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-01-31T04:20:52.379364+00:00"}