{"created":"2023-05-15T09:52:16.105675+00:00","id":203,"links":{},"metadata":{"_buckets":{"deposit":"0a789280-e609-4729-adcc-5d3f6db07971"},"_deposit":{"created_by":8,"id":"203","owners":[8],"pid":{"revision_id":0,"type":"depid","value":"203"},"status":"published"},"_oai":{"id":"oai:ishikawa-pu.repo.nii.ac.jp:00000203","sets":["34:54"]},"author_link":["233","234"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"60","bibliographicPageStart":"55","bibliographicVolumeNumber":"5","bibliographic_titles":[{"bibliographic_title":"石川県立大学研究紀要"},{"bibliographic_title":"Bulletin of Ishikawa Prefectural University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本稿は、近年の食生活の外部化について、家計の嗜好の効果を、世帯主年齢階級間での差異に留意して分析することを課題とした。そのため、世帯主年齢階級別の支出データを用い、2000 ～2018年を対象に食料需要体系分析を行った。分析の結果、以下の点が明らかになった。2000～2012年では、すべての世帯主年齢階級で、内食材料需要の減少、主食的調理食品需要と外食需要の増加をもたらす方向に家計の嗜好の効果がみられた。また、他の調理食品では世帯主年齢階級によって嗜好の効果の向きが異なっていた。2013～2018年では、すべての世帯主年齢階級で主食的調理食品需要の増加、45～54歳を除く世帯主年齢階級で他の調理食品需要の増加、45～54歳と54～64歳で内食材料需要の減少をそれぞれもたらす方向に家計の嗜好の効果がみられた。","subitem_description_type":"Abstract"},{"subitem_description":"The purpose of this paper was to analyze the effects of household taste on the recent outsourcing of meal preparation in Japan in consideration of differences among age groups of a householder. A food demand system was estimated using household food expenditure data by age group of the household head from 2000 to 2018. The results of this analysis include as follows. In the 2000-12 period, household tastes of all the age groups had effects negatively on demand for foodstuff for home cooking, and positively on demand for cooked food with rice, bread, or noodles and the demand for eating out, while the effect of household tastes on the demand for other cooked food was in a different direction by householder's age group. In the 2013-18 period, the effect of household tastes brought an increase of the demand for cooked food with rice, bread, or noodles in all the age groups, an increase of the demand for other cooked food in all the age groups except the 45-54-year-old group, and a decrease of the demand for foodstuff for home cooking in the 45-54-year-old and the 55-64-year old groups.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"石川県立大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12840922","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2434-7167","subitem_source_identifier_type":"ISSN"}]},"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_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"住本, 雅洋"},{"creatorName":"スミモト, マサヒロ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"233","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"40596087 ","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=40596087 "}]},{"creatorNames":[{"creatorName":"SUMIMOTO, Masahiro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"234","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"40596087 ","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=40596087 "}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-05-16"}],"displaytype":"detail","filename":"0309BISPU.pdf","filesize":[{"value":"1.5 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"本文(pdf)","url":"https://ishikawa-pu.repo.nii.ac.jp/record/203/files/0309BISPU.pdf"},"version_id":"80ec367c-4363-4c0e-a05e-52ca99ebaa85"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食生活の外部化","subitem_subject_scheme":"Other"},{"subitem_subject":"需要体系分析","subitem_subject_scheme":"Other"},{"subitem_subject":"嗜好の変化","subitem_subject_scheme":"Other"},{"subitem_subject":"世帯主年齢階級","subitem_subject_scheme":"Other"},{"subitem_subject":"outsourcing meal preparation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"demand system analysis","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"taste change","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"householders' age group","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":"食生活の外部化に対する嗜好の効果に関する分析","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食生活の外部化に対する嗜好の効果に関する分析"},{"subitem_title":"An Analysis of Effects of Household Taste on the Outsourcing of Meal Preparation","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"8","path":["54"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-05-16"},"publish_date":"2022-05-16","publish_status":"0","recid":"203","relation_version_is_last":true,"title":["食生活の外部化に対する嗜好の効果に関する分析"],"weko_creator_id":"8","weko_shared_id":-1},"updated":"2023-05-15T09:55:36.046704+00:00"}