In order to investigate the actual amount of iron ingested by Japanese People, the foods collected from infants, school children, pregnant women and farm villagers were chemically analyzed and the amounts of iron intake per day were determined. The results showed that the values of iron intake of them were far less than previous reports, almost satisfying the dietary allowance of Japanese.
The nutrient intake calculated from the new Food Composition Table revised by Committee on Food Composition, Resources Council in 1954 was compared with those from the tables hitherto used. The results indicated that there were hardly found significant differences in the values of protein, carbohydrate, calory, Vitamin A and Vitamin C, but about Vitamin B1, B2, fat and calcium, there may be some discrepancies between the values by these tables, owing to the differences of the kinds of foods ingested. As to phophorus and iron, there were found considerably much discrepancies, the former being calculated 20-40% lower by the new table, and the latter being nearly one fifth of other table
The nutrition survey on 14 Pregnant and 2 Lactating women was carried out in order to know how much iron ingested by them, as well as other nutrient intake. The iron intake was abserved both by calculating from the Food Composition table (revised in 1954) and by chemically analyzing. The results were that there was found no significant difference between calculated and analyzed values except concerning figures of side-tables. The other nutrient intake was not adequate on an average, compared with the Recommended Dietary allowance for pregnant and lactating womeu in Japan.
We determined vitamin B1, B2, calcium, protein, fat and carbohydrate contents of the breads for school lunch of 32 schools in Shinjuku-ku, Tokyo. And also vitamin B1. B2. and calcium of flour to made the breads was determined. That results are as follows: the contents of vitamin B1. 338γ. vitamin B2 304γ, calcium 54mg, fat 0.7g, protein 12.9g and carbohydrate 64.2g. in one bread vitamin B1. 354γ%, vitamin B2 415γ%. calcium 34mg% in flour.