栄養学雑誌
Online ISSN : 1883-7921
Print ISSN : 0021-5147
ISSN-L : 0021-5147
11 巻 , 3 号
選択された号の論文の8件中1~8を表示しています
  • 河田 正治
    1953 年 11 巻 3 号 p. 53-63
    発行日: 1953/12/25
    公開日: 2010/10/29
    ジャーナル フリー
    To investigate of the influence of climate on basal metabolism, 182 healthy national safety force men at Obihiro, one of the most cold locations in Japan, were examined in winter 1953. Basal metabolism, biometry, schedule of daily life and food intake were measured. The biometric results obtained are given in tab. 1. The average body size of the national safety force men at Obihiro was excellent than the Japanese standard, especially in weight and chest circumference. (tab. 2)
    The results of basal metabolism obtained are given in tab. 4. The average basal metabolism was 44.2cal. per hour per square meter. (tab. 5)
    The comparison of basal metabolism of the national safety force mem of Obihiro, Tokyo and Sapporo was made.
    (1) In basal metabolism, the Obihiro N. S. F. M. were 4% higher than the Tokyo N. S. F. M. The external temperature at Obihiro was 14.5°C lower than at Tokyo. Then, in this case, basal metabolism increased by 2.8% for 10°C decrease in the external temperature.
    (2) In basal metabolism, the Obihiro. N. S. F. M. were 4% higher than the Sapporo N. S. F. M. The external tempt. at Obihiro was 12.6°C lower than at Sapporo. Then, basal metabolism inereased by 3.1% for 10°C decrease in the external tempt.
    (3) From the above two cases, the basal metabolism increased by 3% for 10°C decrease in the external tempt.
    (4) In basal metabolism, the Tokyo N. S. F. M. were equal to the Sapporo N. S. F. M. The external tempt. at Sapporo (Nov. 1950.) was 1.6°C lower than at Tokyo (Dec. 1952.) But room temp. at Sapporo, on the contrary, was about 8°C higher than at Tokyo. Then, in this case, there were no difference of basal metabolism between the Tokyo N. S. F. M. and the Sapporo N. S. F. M. We must always consider that not only external tempt. but room tempt., daily life hours in room and clothing have an influence on basal metabolism.
  • 田村 盈之輔, 西原 綾子, 横田 フミ
    1953 年 11 巻 3 号 p. 64-65
    発行日: 1953/12/25
    公開日: 2010/10/29
    ジャーナル フリー
    It is frequently reported, recently, that the calcium contents of Japanese vegetables have higher values than those in the food composition tables which have been generally used. In order to reexamine the calcium contents, those 24 species of summer vegetables were investigated. And each of moisture, protein and phosphorous contained in these vegetables also was determined at the same time.
    Our results also indicated far higher values comparing with those of The Standard Tables of Food composition in Japan, and the differences between our results and those obtained at other laboratories were comparatively small. But, as to Phosphorous, the constant ten dency was not found.
  • 丹羽 壮一, 片山 信
    1953 年 11 巻 3 号 p. 66-67
    発行日: 1953/12/25
    公開日: 2010/10/29
    ジャーナル フリー
    We contrived what we call “enriched udon” by means of inserting our requisite vitamin tablet-like the lead of pencil-into “udon” which is one of our Japanese daily food. It is quite understandable that in boiling these “udon”, vitamin of the enriched “udon” is to be kept more than that of the ordinary “udon”. We practically made a study of these points on “udon” by using vitamin B2 which is of heat-stability.
    We prepared two kinds of raw “udon”; the one is vitamin B2 axially inserted and the other is vitamin B2 diffusely mixed. And boilded them regularly and measured the quantity of the kept vitamin B2 in a fixed volume of each “udon” at intervals of five minutes. And we could find that at fifteen minutes boiling, vitamin B2 axially inserted “udon” still kept up 71.7% of the vitamin B2, while the other kept up only 38.8% of the vitamin B2.
    From the results of this examination, we can appriciate the dietetical availability of the vitamin inserting method on “udon” manufacturing.
    We hereby could confirm that we can take the “udon” which is rich in vitamin very economically by applying this vitamin inserting method.
  • 丹羽 壮一, 片山 信
    1953 年 11 巻 3 号 p. 68-69
    発行日: 1953/12/25
    公開日: 2010/10/29
    ジャーナル フリー
    As our Japanese country is poor in the available land for the dairy-farming, we are in a state of being impossible to expect the sufficient milk production.
    Bean milk, which is one of our own soya-bean manufactures, is rich in the nutritious value and is sold to the consumers very cheaply as a by-product of “TOFU” (bean curd) manufacturing in our country. For this reason, we have been trying to use this bean milk as a substitute for the dairy products.
    However, bean milk tastes of what we call “aokusai” (taste of green and unriped smell). And it is impossible for us to sterilize it enough on account of the coagulative by heating, accordingly it is apt to be rotten, especially in summer time. From these weak points, it is pretty hard to supply this bean milk to the consumers, especially in summer time. Therefore, if we could eliminate these shortcomings from this goods, this would be able to be one of our valuable nutritious goods which contains much protein as a substitute of dairy products In response to this purpose on the bean milk, we tried the two manufacturing mothods which one is by the addition of milk acid and other is by the hydrolysis of chloric acid, in accordance with the experimental results we informed by the previous report.
    Hereby, we inform this experimental results as the second report.
  • 斎藤 進, 鈴木 隆雄
    1953 年 11 巻 3 号 p. 70-72
    発行日: 1953/12/25
    公開日: 2010/10/29
    ジャーナル フリー
    This is a study about the enrichment of vitamin B1, B2 and Calcium to increase the nutritive value of Jam which has been little attention paid for it from the viewpoint of nutrition.
    Report 1 Method of Enrichment
    After various study of methods on preparation and preservation, it was found that the enrichment of vitamin B1 B2 and calcium could de done industrially without any change of flavor and taste.
    Report 2 Nutritive Value of Enriched Jam
    In order to study adout the nutritive value of Enriched Jam, albino rats were used for the experiment.
    The result of the experiment showed that the growth of rats fed with the Enriched Jam was superior than that of those fed with ordinary jam, and it was observed that the ill effect of sugar is evident in the latter. Therefore, it is concluded that the Enriched Jam has higher nutritive value than ordinary one on the growth experiment.
  • 鈴木 隆雄, 斎藤 進
    1953 年 11 巻 3 号 p. 72-74
    発行日: 1953/12/25
    公開日: 2010/10/29
    ジャーナル フリー
  • 磯部 しづ子, 松野 信郎
    1953 年 11 巻 3 号 p. 75-77
    発行日: 1953/12/25
    公開日: 2010/10/29
    ジャーナル フリー
    To know the dietary hadits and nutritional status of the families in straitened circumstances their food intake was surveyed together with time distribution of daily works of the housewives.
    Generally speaking their average daily intake of nutrients is not adequate, especially that of housewives, most of whom are engaged in considerably heavy works, is father lower than their energy expenditure calculated from their time for living.
    The ratio of food expenses to monthly income indicates 74.5% on an average.
  • 高橋 重作, 杉田 昭男
    1953 年 11 巻 3 号 p. 78-81
    発行日: 1953/12/25
    公開日: 2010/10/29
    ジャーナル フリー
    To determine the nutritive value of the cortinellus Shiitake P. Henn., albino rats were reared.
    The protein sources of the experimented diets were substituted with C. Shiitake-proteins in the range of 13.6-48.9 per cent for casein in the control group.
    From the results of the experiment it was confirmed that these rats achieved normal growth even if casein was substituted up to 41.2 per cent with C. Shiitake-proteins.
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