{"created":"2023-06-19T08:49:53.226323+00:00","id":2366,"links":{},"metadata":{"_buckets":{"deposit":"4f026710-55ca-45ab-89df-af0298cb2bbd"},"_deposit":{"created_by":3,"id":"2366","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2366"},"status":"published"},"_oai":{"id":"oai:u-shizuoka-ken.repo.nii.ac.jp:00002366","sets":["7:384:390"]},"author_link":["1583"],"item_3_alternative_title_3":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Lifestyle approach of working men categorized according to eating styles"}]},"item_3_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-10-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"76","bibliographicPageStart":"63","bibliographicVolumeNumber":"3","bibliographic_titles":[{"bibliographic_title":"経営情報イノベーション研究"}]}]},"item_3_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"目的：勤労者の食事手段をタイプ別に分類し、 その食事手段に関係するライフスタイルの傾向を把握し、 そのライフスタイルに合わせたアプローチ方法を検討する。 \\n対象と方法：インターネット調査により、 全国の勤労者男性750人に対し、 就労中の食事の手段と、 ライフスタイルについて把握した。 就労中の食事手段 （弁当持参、 社員食堂利用など） の回答を用いてクラスター分析を行い、 タイプ別に分類した。 因子分析により抽出したライフスタイル関連要因、 年代や職種などの属性を用いて、 食事タイプ別の特徴を検討した。 \\n結果：食事タイプは、 ６つ （欠食傾向・多様傾向・店で購入・飲食店利用・弁当持参・社食利用） に分類することができた。 多くのタイプは、 利用頻度の高い１～２つの食事手段に集中しており、 比較的固定化した食事手段をとっていた。 弁当持参、 飲食店、 社員食堂利用など多様な手段を利用する 「多様傾向」 タイプは、 料理も自ら行い、 健康情報発信力も高かった。 「弁当持参」 タイプは、 食へのこだわりは低く、 地元産への愛着は強かった。 また、 「飲食店利用」 タイプは、 健康知識が高く食へのこだわりも強いなど、 タイプによる特徴がみられた。 \\n考察：男性勤労者の６つの食事タイプ別に、 就労中の食事手段の背景となるような特徴がみられた。 食事タイプは、 家族や社員食堂設置の影響を受けると共に、 グルメ志向や健康オピニオンリーダー的であるなどライフスタイルの違いがみられた。 このような特徴に合わせたアプローチを検討することが必要と考える。\\nObject: In this study, we categorized working men into different types of eating styles and assessed the lifestyles associated with these eating styles. Next, we examined the relationships between these lifestyle factors and eating styles.\\nTarget and Methods: We conducted an internet survey of 750 working men in Japan to determine what their eating styles are while on the job and what their lifestyles are in relation to their meals and health. A cluster analysis was performed using categorized answers from a questionnaire about the men's eating styles during work (e.g., bringing their lunch or using the cafeteria). We examined the characteristics of each type of eating style by using lifestyle-related factors extracted by factor analysis and the attribution of ages or job types.\\nResults: The eating styles were categorized into six types (\"tendency to skip meals\", \"diverse tendency\", \"store purchases\", \"eating out\", \"bringing lunch\", and \"using the cafeteria\"). Many of the men centered on one or two eating styles, which they used frequently with little variance. Many of them with the \"diverse tendency\" type had various eating styles such as bringing their lunch or dining out, cooked by themselves, or had a high ability to transmit health information. Those with the \"bringing lunch\" type had a general lack interest in meals but a strong preference for local foods. Those with the \"eating out\" type had a lot of knowledge about health and a strong interest in meals. As reported, we identified lifestyle characteristics related to eating types.\\nConsideration: By categorizing men into six types of eating styles, our study revealed there were differences in lifestyle characteristics associated with eating styles exhibited during work. Thus, from a population perspective, it is necessary to consider lifestyles when making dietary improvements for employees.","subitem_description_type":"Abstract"}]},"item_3_description_37":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"text","subitem_description_type":"Other"}]},"item_3_description_41":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_3_publisher_14":{"attribute_name":"出版者 名前","attribute_value_mlt":[{"subitem_publisher":"静岡県立大学経営情報イノベーション研究科"}]},"item_3_source_id_22":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"21872325","subitem_source_identifier_type":"ISSN"}]},"item_3_text_12":{"attribute_name":"版","attribute_value_mlt":[{"subitem_text_value":"publisher"}]},"item_3_text_13":{"attribute_name":"出版地","attribute_value_mlt":[{"subitem_text_value":"静岡"}]},"item_3_text_17":{"attribute_name":"出版年(from)","attribute_value_mlt":[{"subitem_text_value":"2014"}]},"item_3_text_7":{"attribute_name":"著者 ローマ字","attribute_value_mlt":[{"subitem_text_value":"Yuko,Ohshiro"}]},"item_3_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"静岡県立大学経営情報イノベーション研究科"}]},"item_3_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Graduate School of Management and Information of Innovation, University of Shizuoka"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大城, 祐子"},{"creatorName":"オオシロ, ユウコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1583","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-03-23"}],"displaytype":"detail","filename":"AA12603031201410001060.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AA12603031201410001060.pdf","url":"https://u-shizuoka-ken.repo.nii.ac.jp/record/2366/files/AA12603031201410001060.pdf"},"version_id":"ad072583-d0c6-4d5d-bd5d-be7783c18583"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"lifestyle approach","subitem_subject_scheme":"Other"},{"subitem_subject":"eating styles","subitem_subject_scheme":"Other"},{"subitem_subject":"population approach","subitem_subject_scheme":"Other"},{"subitem_subject":"working men","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":"勤労男性の食事タイプ別ライフスタイルからのアプローチ","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"勤労男性の食事タイプ別ライフスタイルからのアプローチ"}]},"item_type_id":"3","owner":"3","path":["390"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-02-19"},"publish_date":"2015-02-19","publish_status":"0","recid":"2366","relation_version_is_last":true,"title":["勤労男性の食事タイプ別ライフスタイルからのアプローチ"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-19T09:23:48.244119+00:00"}