{"created":"2023-05-15T13:57:30.941997+00:00","id":221,"links":{},"metadata":{"_buckets":{"deposit":"a2abbe01-973e-4b39-bafd-ac52d9fbe840"},"_deposit":{"created_by":16,"id":"221","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"221"},"status":"published"},"_oai":{"id":"oai:osaka-dent.repo.nii.ac.jp:00000221","sets":["1686642104765:1:35:39"]},"author_link":["615","614"],"item_10006_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"アイトラッカーを用いた食形態の嗜好と視線の関連"}]},"item_10006_date_granted_11":{"attribute_name":"学位授与年月日","attribute_value_mlt":[{"subitem_dategranted":"2019-03-08"}]},"item_10006_degree_grantor_9":{"attribute_name":"学位授与機関","attribute_value_mlt":[{"subitem_degreegrantor":[{"subitem_degreegrantor_name":"大阪歯科大学"}],"subitem_degreegrantor_identifier":[{"subitem_degreegrantor_identifier_name":"34408","subitem_degreegrantor_identifier_scheme":"kakenhi"}]}]},"item_10006_degree_name_8":{"attribute_name":"学位名","attribute_value_mlt":[{"subitem_degreename":"博士（歯学）"}]},"item_10006_description_10":{"attribute_name":"学位授与年度","attribute_value_mlt":[{"subitem_description":"2018年度","subitem_description_type":"Other"}]},"item_10006_description_7":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Purpose: The relation between preference and the gaze for the test foods under unconsciousness using the eye-tracking system was investigated.　\nMethods: Participants consisted of 37 healthy volunteers. Test foods were steamed rice 150 g, grilled salmon approximately 45 g and slice cooked squash 60 g, all of which were served on a tray. Foods forms were regular food, chopped food, and blended food. After attached to the eye tracker, participants watched the each dish arranged in front of them freely for 10 seconds. And they ate test foods freely within 10 minutes. The gazing point was measured for 10 seconds from the time when the food was ordered and just before the eating. Preference levels were interviewed. The number of gaze point fixations and the total gaze point fixation time of the viewpoint during 10 seconds just before eating were analyzed. The analysis items were (1) the total number of gaze point fixations (2) the total gaze point fixation time (3) the amount of food intake and (4) the preference level details.\nResults: For foods with higher preference levels, the number of gaze point fixations increased significantly and the total gaze point fixation time significantly increased. In both groups, maximum food intake was observed for food forms with a high preference level. Most of the participants’ selected regular foods as their most preferred food form among the food forms. \nConclusions: The results suggested that subjects gazed at regular food which had high preference level.\n","subitem_description_type":"Abstract"}]},"item_10006_dissertation_number_12":{"attribute_name":"学位授与番号","attribute_value_mlt":[{"subitem_dissertationnumber":"甲第849号"}]},"item_10006_version_type_18":{"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_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"安井, 由香"},{"creatorName":"ヤスイ, ユカ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"614","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Yasui, Yuka","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"615","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":"2019-08-09"}],"displaytype":"detail","filename":"kou_849_txt.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"学位論文","url":"https://osaka-dent.repo.nii.ac.jp/record/221/files/kou_849_txt.pdf"},"version_id":"468b2068-4247-4a49-8475-943505a4ca52"},{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-05-17"}],"displaytype":"detail","filename":"kou_849.pdf","filesize":[{"value":"204.9 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"論文内容要旨・審査結果要旨","url":"https://osaka-dent.repo.nii.ac.jp/record/221/files/kou_849.pdf"},"version_id":"e4b57736-7dc4-4b51-bd95-d782e2c87b79"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"gaze point｜modified food｜preference","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"doctoral thesis","resourceuri":"http://purl.org/coar/resource_type/c_db06"}]},"item_title":"Relationship between preference and gaze in modified food using eye tracker","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Relationship between preference and gaze in modified food using eye tracker"}]},"item_type_id":"10006","owner":"16","path":["39"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-05-17"},"publish_date":"2019-05-17","publish_status":"0","recid":"221","relation_version_is_last":true,"title":["Relationship between preference and gaze in modified food using eye tracker"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T14:31:18.487529+00:00"}