{"id":202,"date":"2017-04-11T23:27:24","date_gmt":"2017-04-11T14:27:24","guid":{"rendered":"http:\/\/aizueiyou.jp\/?page_id=202"},"modified":"2018-03-31T13:20:52","modified_gmt":"2018-03-31T04:20:52","slug":"fnr-2017purpose","status":"publish","type":"page","link":"https:\/\/aizueiyou.jp\/en\/fnr-2017purpose\/","title":{"rendered":"Purpose and contents in the 2017 research"},"content":{"rendered":"<h5><span style=\"font-family: arial, helvetica, sans-serif;\">Purpose<\/span><\/h5>\n<p style=\"padding-left: 30px;\"><span style=\"font-family: arial, helvetica, sans-serif;\">Based on the successful result from \u201cArchive and transmission of nutritional science and cookery information contents of Aizu traditional food materials, Project II\u201d adopted in 2016, research and analysis on the nutrition and functional ingredients of Aizu traditional food materials are performed, processing and cooking methods for these materials are developed, and basic and applied information such as types, taste, flavor, and function is acquired and summarized for the purpose of converting the integrated food information into contents in Japanese as well as in English.<\/span><\/p>\n<p>&nbsp;<\/p>\n<h5><span style=\"font-family: arial, helvetica, sans-serif;\">Contents<\/span><\/h5>\n<p style=\"padding-left: 30px;\"><span style=\"font-family: arial, helvetica, sans-serif;\">For the purpose of Archive and transmission of nutritional science and cookery information contents of Aizu traditional food materials, we will execute three issues as follows.<\/span><\/p>\n<ol>\n<li style=\"padding-left: 30px;\"><span style=\"font-family: arial, helvetica, sans-serif;\">Research and development of original menus utilized functional ingredients of Aidu traditional foods and materials<\/span><\/li>\n<li style=\"padding-left: 30px;\"><span style=\"font-family: arial, helvetica, sans-serif;\">Integration and translation of practical experiences by a cooking seminar held by foreign residents, nutritionists, college teachers, and students.<\/span><\/li>\n<li style=\"padding-left: 30px;\"><span style=\"font-family: arial, helvetica, sans-serif;\">Establishment and application of the platform transmitting the integrated information on Aizu traditional foods and materials<\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Purpose Base [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"spay_email":"","_locale":"en_US","_original_post":"27"},"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/P8BXYP-3g","jetpack-related-posts":[{"id":630,"url":"https:\/\/aizueiyou.jp\/en\/fnr\/","url_meta":{"origin":202,"position":0},"title":"3. Food and Nutrition Research","date":"2018\u5e743\u670830\u65e5","format":false,"excerpt":"Research Activities\u00a0 Aizu Food and Nutrition Labor\u2026","rel":"","context":"Similar post","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":305,"url":"https:\/\/aizueiyou.jp\/en\/fnr-2016purpose\/","url_meta":{"origin":202,"position":1},"title":"Purpose and contents in the 2016 research","date":"2017\u5e744\u670812\u65e5","format":false,"excerpt":"Based on the successful result from \u201cdevelopment a\u2026","rel":"","context":"Similar post","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":949,"url":"https:\/\/aizueiyou.jp\/en\/fnr-2018purpose\/","url_meta":{"origin":202,"position":2},"title":"Purpose and contents in the 2018 research","date":"2019\u5e745\u67086\u65e5","format":false,"excerpt":"Purpose Obesity is a risk factor for the developme\u2026","rel":"","context":"Similar post","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1098,"url":"https:\/\/aizueiyou.jp\/en\/fnr-2019purpose\/","url_meta":{"origin":202,"position":3},"title":"2019 Research purpose and contents","date":"2020\u5e743\u670827\u65e5","format":false,"excerpt":"\u30fbBusiness purpose Obesity is a risk factor for the\u2026","rel":"","context":"Similar post","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":179,"url":"https:\/\/aizueiyou.jp\/","url_meta":{"origin":202,"position":4},"title":"1. Topics","date":"2017\u5e744\u670811\u65e5","format":false,"excerpt":"Members of Hidari\u2019s Laboratory in 2020\u00a0 \u00a0 Eight st\u2026","rel":"","context":"Similar post","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1276,"url":"https:\/\/aizueiyou.jp\/en\/fnr-2020purpose-contents\/","url_meta":{"origin":202,"position":5},"title":"2020 Research purpose and contents","date":"2021\u5e743\u670815\u65e5","format":false,"excerpt":"\u30fbResearch purpose Obesity is a risk factor for the\u2026","rel":"","context":"Similar post","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/aizueiyou.jp\/wp-json\/wp\/v2\/pages\/202"}],"collection":[{"href":"https:\/\/aizueiyou.jp\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/aizueiyou.jp\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/aizueiyou.jp\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aizueiyou.jp\/wp-json\/wp\/v2\/comments?post=202"}],"version-history":[{"count":14,"href":"https:\/\/aizueiyou.jp\/wp-json\/wp\/v2\/pages\/202\/revisions"}],"predecessor-version":[{"id":679,"href":"https:\/\/aizueiyou.jp\/wp-json\/wp\/v2\/pages\/202\/revisions\/679"}],"wp:attachment":[{"href":"https:\/\/aizueiyou.jp\/wp-json\/wp\/v2\/media?parent=202"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}