{"created":"2023-05-15T08:49:41.788246+00:00","id":130,"links":{},"metadata":{"_buckets":{"deposit":"4fe95d01-1b55-4177-afd5-8cf0b54064a8"},"_deposit":{"created_by":2,"id":"130","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"130"},"status":"published"},"_oai":{"id":"oai:primaff.repo.nii.ac.jp:00000130","sets":["7:40"]},"author_link":["57","28","58","159"],"control_number":"130","item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-06-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"32","bibliographicPageEnd":"15","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"農林水産政策研究","bibliographic_titleLang":"ja"},{"bibliographic_title":"Journal of Agricultural Policy Research","bibliographic_titleLang":"en"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"我が国では，中食産業が急速に成長している。先行研究ではこうした中食消費について，野菜摂取量と負の相関関係に，脂質エネルギー比と正の相関関係にある点を指摘する。ただし，弁当やコロッケ等の多様な中食があるにも関わらず，ほとんどの研究で中食を分類した分析は行われていない。そのため本研究は，多様な中食消費と栄養素摂取の因果関係について，個人特性や内食・外食頻度の影響をコントロールしたカテゴリカル構造方程式モデリングで分析した。またその際，年齢や食費等の個人特性の変数がどのような経路で栄養素摂取を規定するのか確認するため，間接効果を推計した。\n主な結果は，下記のとおりである。第一に，先行研究では中食が脂質エネルギー比の増加に繋がることを指摘するものの，そばやうどん等の中食（麺類）は低脂質エネルギー比に繋がっていた。第二に，中食（主食）は炭水化物エネルギー比を高める一方で，中食（おかず）は低下させていた。第三に，食費が野菜摂取量へ及ぼす影響について，直接効果が有意でなく，内食頻度と中食（主食）頻度経由の間接効果が相殺し合っていることから，食費が高ければ野菜摂取量が多くなるとは限らず，各個人の食事形態に依存する傾向がうかがえた。第四に，食費が炭水化物エネルギー比と脂質エネルギー比へ及ぼす効果のうち直接効果の絶対値が大きく，食事形態に関わらず食費が前述した栄養素摂取を規定する点を確認した。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"In Japan, the ready-made meal industry is growing rapidly. Previous studies show that readymade meal consumption has a negative correlation with vegetable intake and a positive correlation with fat-energy ratio. Although there are many kinds of ready-made meal, such as boxed lunches and croquettes, they mostly do not take these classifications into consideration. Therefore, using categorical structural equation modeling, this study aims to verify causality between consumption of various ready-made meals and nutrient intake by controlling demographic variables and the frequency of home cooking and eating out. Moreover, we analyze indirect effects between individual attributes, such as food expenditure and age, and nutrition intake to assess how individual attributes determine nutrition intake.\nThe main results are as follows. First, although previous studies find that ready-made meal consumption causes a high fat-energy ratio, ready-made meals comprising noodles, such as soba and wheat noodles, are found to cause a low fat-energy ratio. Second, although staple food ready-made meals cause a high carbon-energy ratio and side dishes cause a low carbon-energy ratio. Third, because the direct effect of food expenditure on vegetable intake is insignificant, and indirect effects via home cooking and staple food ready-made meals offset each other; wealthy people cannot necessarily intake enough vegetables and intake depends on daily meal patterns. Fourth, direct effects from food expenditure for carbon- and fat-energy ratios are very high; therefore, food expenditure strongly determines nutrition intake regardless of dietary patterns.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10001_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.34444/00000123","subitem_identifier_reg_type":"JaLC"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"農林水産省 農林水産政策研究所","subitem_publisher_language":"ja"}]},"item_10001_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11614280","subitem_source_identifier_type":"NCID"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1346-700X","subitem_source_identifier_type":"PISSN"}]},"item_10001_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":"八木, 浩平","creatorNameLang":"ja"},{"creatorName":"ヤギ, コウヘイ","creatorNameLang":"ja-Kana"},{"creatorName":"YAGI, Kohei","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"高橋, 克也","creatorNameLang":"ja"},{"creatorName":"タカハシ, カツヤ","creatorNameLang":"ja-Kana"},{"creatorName":"TAKAHASHI, Katsuya","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"薬師寺, 哲郎","creatorNameLang":"ja"},{"creatorName":"ヤクシジ, テツロウ","creatorNameLang":"ja-Kana"},{"creatorName":"YAKUSHIJI, Tetsuro","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"伊藤, 暢宏","creatorNameLang":"ja"},{"creatorName":"イトウ, ノブヒロ","creatorNameLang":"ja-Kana"},{"creatorName":"ITO, Nobuhiro","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":"2020-08-19"}],"displaytype":"detail","filename":"200630_sk32_01.pdf","filesize":[{"value":"630.5 kB"}],"format":"application/pdf","license_note":"Copyright © 農林水産省 農林水産政策研究所\nPolicy Research Institute, Ministry of Agriculture, Forestry and Fisheries, Japan","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"200630_sk32_01.pdf","url":"https://primaff.repo.nii.ac.jp/record/130/files/200630_sk32_01.pdf"},"version_id":"d8ac98cf-dadb-4351-9630-69d85bd700b0"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"構造方程式モデリング","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"栄養","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"野菜","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"中食","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"Structural Equation Modeling","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Nutrition","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Vegetable","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Ready-made meal","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"多様な中食消費と個人特性，食品群・栄養素摂取の関係―カテゴリカル構造方程式モデリングによる分析―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"多様な中食消費と個人特性，食品群・栄養素摂取の関係―カテゴリカル構造方程式モデリングによる分析―","subitem_title_language":"ja"},{"subitem_title":"The Causality Among Ready-made Meal Consumption, Individual Characteristics, and Nutrition Intake: Categorical Structural Equation Modeling Analysis","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"2","path":["40"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2020-08-19"},"publish_date":"2020-08-19","publish_status":"0","recid":"130","relation_version_is_last":true,"title":["多様な中食消費と個人特性，食品群・栄養素摂取の関係―カテゴリカル構造方程式モデリングによる分析―"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2024-04-25T06:44:57.591119+00:00"}