一般演題示説 第17分科会

[P17-25(31AM048)] 料理からみた野菜・食塩摂取状況と食知識・意識と摂取量の関連
―県民栄養調査の活用―

*Aki Yasue¹, Shiho Miyake², Maoko Takami³, Fumiyo Tsuchiya⁴, Mayu Goto⁵, Takatosi Ujihira⁴, Nagai Hiroyuki⁶ (1. Gifu Prefectural Tono Region Public Health Center, 2. Gifu Prefectural Gifu Region Public Health Center, 3. Gifu Prefectural Ena Region Public Health Center, 4. Gifu Prefectural Hida Region Public Health Center, 5. Public Health and Medical Treatment Division, Department of Health and Welfare, Gifu Prefectural Government , 6. Gifu Prefectural Research Institute for Health and Environmental Sciences)