{"created":"2023-05-15T14:25:08.656218+00:00","id":7723,"links":{},"metadata":{"_buckets":{"deposit":"2314d9c7-8d6b-4b86-8adf-49620c8e5fc6"},"_deposit":{"created_by":19,"id":"7723","owners":[19],"pid":{"revision_id":0,"type":"depid","value":"7723"},"status":"published"},"_oai":{"id":"oai:bunkyo.repo.nii.ac.jp:00007723","sets":["1:39:821"]},"author_link":["9384"],"item_5_biblio_info_13":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-03-19"},"bibliographicPageEnd":"116","bibliographicPageStart":"99","bibliographicVolumeNumber":"22","bibliographic_titles":[{"bibliographic_title":"湘南フォーラム : 文教大学湘南総合研究所紀要"},{"bibliographic_title":"Shonan forum : journal of the Shonan Research Institute Bunkyo University"}]}]},"item_5_description_12":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"自炊が苦手で欠食の多い大学生が外食を利用することで栄養バランスのとれた食事を摂ること が可能なのか，そしてその際，価格も抑えられたメニューの組合せは存在するのか検証する．外食チェーン店のメニューを対象に，四群点数法により甚準値に合致したメニューで価格最小化を求める最適化モデルを提示し ， 得られた解の分析・考察を行う．すると， 1 日 に限定すれば価格を抑えて求める解が得られるが，外食メニューで良く指摘されるとおり，脂質·塩分が高めで，かつその 他の栄養素が摂取不足になることもわかった．さらに，これらの栄蓑バランスをとろうとすると価格が高めとなる解が得られることもわかり，栄養バランスと価格とのトレードオフとなる．","subitem_description_type":"Abstract"}]},"item_5_description_38":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_5_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15034/00007706","subitem_identifier_reg_type":"JaLC"}]},"item_5_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18834752"}]},"item_5_text_39":{"attribute_name":"本文言語","attribute_value_mlt":[{"subitem_text_value":"日本語"}]},"item_5_text_42":{"attribute_name":"ID","attribute_value_mlt":[{"subitem_text_value":"BKSF220008"}]},"item_5_text_7":{"attribute_name":"Author","attribute_value_mlt":[{"subitem_text_value":"Hotta, Keisuke"}]},"item_5_text_8":{"attribute_name":"所属機関","attribute_value_mlt":[{"subitem_text_value":"文教大学経営学部"}]},"item_5_text_9":{"attribute_name":"Institution","attribute_value_mlt":[{"subitem_text_value":"Faculty of Business Administration, Bunkyo University"}]},"item_5_version_type_35":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"堀田, 敬介"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-12-25"}],"displaytype":"detail","filename":"BKSF220008.pdf","filesize":[{"value":"10.5 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"BKSF220008","url":"https://bunkyo.repo.nii.ac.jp/record/7723/files/BKSF220008.pdf"},"version_id":"45bfbd0c-ee9b-42d9-8137-10d06b976f96"}]},"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":"数理最適化を利用した大学生の外食利用と栄養バランスに関する論考","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"数理最適化を利用した大学生の外食利用と栄養バランスに関する論考"},{"subitem_title":"A Research on Out-of-home Dining and Nutrient Intake Balance of University Students Using Mathematical Optimization"}]},"item_type_id":"5","owner":"19","path":["821"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-12-25"},"publish_date":"2020-12-25","publish_status":"0","recid":"7723","relation_version_is_last":true,"title":["数理最適化を利用した大学生の外食利用と栄養バランスに関する論考"],"weko_creator_id":"19","weko_shared_id":-1},"updated":"2023-05-15T15:00:25.060872+00:00"}