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plays an important role in menstruation and pregnancy and is particularly necessary for women; however, there have been reports of insufficient iron intake among women. In this study, we observed the effect of ingestion of iron containing foods on the blood hemoglobin concentration in female students. Female students with low blood hemoglobin concentrations were divided into 2 groups: Groups I and Groups II comprised students who consumed dry ediblebrown algae on a daily and weekly basis, respectively. We monitored the 2 groups for 6 weeks. After the 6-week monitoring period, blood hemoglobin concentration increased significantly in Group I, whereas there was no significant increase in this concentration in Group II. Thus, we conclude that iron containing foods effectively increase blood hemoglobin concentration when consumed on a daily basis rather than on a weekly basis.","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11568183","subitem_source_identifier_type":"NCID"}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"研究ノート"}]},"item_1_text_3":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Study Note"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"天使大学看護栄養学部栄養学科"},{"subitem_text_value":"天使大学看護栄養学部栄養学科"},{"subitem_text_value":"天使大学看護栄養学部栄養学科"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2010-03-31"}],"displaytype":"detail","filename":"KJ00006072739.pdf","filesize":[{"value":"132.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00006072739","url":"https://tenshi.repo.nii.ac.jp/record/172/files/KJ00006072739.pdf"},"version_id":"ac3537fa-ae7b-4c70-8445-7c6e9982814c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"女子学生","subitem_subject_scheme":"Other"},{"subitem_subject":"鉄を含む食品","subitem_subject_scheme":"Other"},{"subitem_subject":"血中ヘモグロビン","subitem_subject_scheme":"Other"},{"subitem_subject":"female students","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"iron-containing foods","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"blood hemoglobin concentration","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":"鉄含有食品の週あたり摂食頻度の違いが血中ヘモグロビン濃度に与える影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"鉄含有食品の週あたり摂食頻度の違いが血中ヘモグロビン濃度に与える影響"},{"subitem_title":"Effect on Blood Hemoglobin Concentration Following Differences in Weekly Frequency of Consumption Iron-Containing Foods","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["21"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-03-31"},"publish_date":"2010-03-31","publish_status":"0","recid":"172","relation_version_is_last":true,"title":["鉄含有食品の週あたり摂食頻度の違いが血中ヘモグロビン濃度に与える影響"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-11-20T00:46:56.576601+00:00"}