{"created":"2023-06-20T16:01:14.510842+00:00","id":831,"links":{},"metadata":{"_buckets":{"deposit":"57105f09-859d-4cb8-90c0-4b41c8512b9c"},"_deposit":{"created_by":14,"id":"831","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"831"},"status":"published"},"_oai":{"id":"oai:kuins.repo.nii.ac.jp:00000831","sets":["81:139"]},"author_link":["1686"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-12-20","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"56","bibliographicPageEnd":"32","bibliographicPageStart":"23","bibliographic_titles":[{"bibliographic_title":"神戸山手短期大学紀要"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　本学学生パネルで毎年実施しているショ糖液の甘さの順序判定に関して，近年では正解率が著しく変化してきたことをきっかけに，学生の味覚感度についての状況把握を行った。さらに，味覚授業において味覚への意識を高め，味わうことへの集中をはじめとした訓練を実施し，授業における学習が有効であるかについて検討を行った。五味の識別能力および閾値を測定した結果，本学学生パネルにおいては，酸味に対する感受性がやや低い傾向が認められた。塩味閾値，甘味閾値は同年代の学生についての文献値と同程度であった。味覚演習授業の始めと終盤における閾値を比較した結果，塩味において，感度の向上傾向が認められた。塩味に関しては，学生の汁物の塩分の好み，家庭の汁物の塩分濃度測定，さらに塩分濃度予測等の訓練を行った。授業初期において学生が調整した吸い地，味噌汁では塩分濃度が高め，家庭の味噌汁塩分は標準的な濃度であった。また，学生と家庭の味噌汁塩分にやや相関傾向が認められた。だしや食塩水の塩分濃度測定や濃度調整と自己認知感覚を対照させて数値の意識づけを試みた結果，塩分濃度の予測が正確になるという結果が得られ，授業終盤における閾値の低下傾向からも，塩味においては，慣れや訓練による感度向上が認められた。\n","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"神戸山手短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11997951","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1349-6808","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"原, 知子"}],"nameIdentifiers":[{"nameIdentifier":"1686","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":"2021-05-10"}],"displaytype":"detail","filename":"T56③原.pdf","filesize":[{"value":"797.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"T56③原","url":"https://kuins.repo.nii.ac.jp/record/831/files/T56③原.pdf"},"version_id":"a6d86740-5ad4-4cd3-ad50-c58fc66fbd3c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"https://ci.nii.ac.jp/keyword/塩味","subitem_subject_scheme":"Other"},{"subitem_subject":"https://ci.nii.ac.jp/keyword/味覚感度","subitem_subject_scheme":"Other"},{"subitem_subject":"https://ci.nii.ac.jp/keyword/官能評価","subitem_subject_scheme":"Other"},{"subitem_subject":"https://ci.nii.ac.jp/keyword/閾値","subitem_subject_scheme":"Other"},{"subitem_subject":"https://ci.nii.ac.jp/keyword/味覚授業","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":"短大生パネルにおける味覚について : 味覚演習の効果の可能性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"短大生パネルにおける味覚について : 味覚演習の効果の可能性"},{"subitem_title":"Studies on sensitivity of taste of the college students","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"14","path":["139"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-05-10"},"publish_date":"2021-05-10","publish_status":"0","recid":"831","relation_version_is_last":true,"title":["短大生パネルにおける味覚について : 味覚演習の効果の可能性"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-06-20T16:21:19.504187+00:00"}