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Volume 26 (1968)
- Issue 6 Pages 261-
- Issue 5 Pages 219-
- Issue 4 Pages 147-
- Issue 3 Pages 111-
- Issue 2 Pages 61-
- Issue 1 Pages 1-
Volume 26, Issue 5
Displaying 1-7 of 7 articles from this issue
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[in Japanese]1968Volume 26Issue 5 Pages 219-220
Published: 1968
Released on J-STAGE: October 29, 2010
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Research of Taking Essential Amino Acid by the Collegians and Estimating ProteinMisue Morita, Kayo Komada1968Volume 26Issue 5 Pages 221-228
Published: 1968
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSAs a result of the actual research of the essential amino acid intake by 162 women's junior collegians, the amount of total essential amino acid inclusive cystine and tyrosine, in proportion to the intake nitrogen, was 28.17g. E/T score was 2.54-2.60 and similar to the one of beans and fishes. They have been taking 37% essential amino acid from cereals, 17% both from fishes and meats, 11% from eggs and 7% from beans.
We estimated the essential amino acid balance by protein score and chemical score (by '65FAO/WHO pattern and '66Japanese pattern on egg score, human milk score and cow's milk score). By these ways, protein score by A/E was 68.4 at the lowest, second was 72.8 by egg score (by Japanese pattern) and their first limitative factors were both methionine and cystine. The other chemical score belonged to 84.7-87.4 and protein score was 87.0. From these facts, there is little difference among any chemical score except A/E protein score and Japanese egg score.View full abstractDownload PDF (7527K) -
Food Composition and Food Using Number of Times out of Their Nutritive StatusMisue Morita, Kayo Komada1968Volume 26Issue 5 Pages 229-238
Published: 1968
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSYearly our national nutritive level has been improved. As it was evident by our inquiries (Report 1-2) that the nutritive situation of junior collegians was fairly well, we report their food intake quantity and food using number of times.
In cereals, intake quantity of wheats is increasing, especially bread and noodle are so. In the animal foods, meats and eggs are properly used, the other sides, intake of fish and shellfish are decreasing and their used times are depreciate. Consumption of oils is a little, but they have it as fats from the animal foods, meats and eggs, etc. Green vegetables and fruits are little.
By these facts, women's junior collegians have suitable condition on the food consumption.View full abstractDownload PDF (10459K) -
Fumiko Katayama, Yumiko Yamagishi1968Volume 26Issue 5 Pages 239-244
Published: 1968
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSIn order to investigate the degree of accuracy of hanging scales (maximum capacity of 4kg and minimum graduation of 50g) that were used in The National Nutrition Survey conducted on May 1967, housewives of 34 sampled households in the Setagaya Health Center jurisdiction and nutritionists measured 15 varieties of different weight using 34 scales.
Mean, bias, mean square, standard deviation, coefficient variation, confidence limit, and nutritive quantity were calculated.
Summary of findings were as follows.
1. Error was large when these scales were used for weighing light items.
2. Weighing by the sampled housewives were inaccurate than the weighing by the Health Center nutritionists.
3. Variation of nutritive value calculated from the data using these scales was assumed to be largely depending on the kinds of food.View full abstractDownload PDF (5574K) -
Frequency of the ordinary menus in farmers' houses of Obara village in Aichi Prefecture. (Report 2)Fukuyo Goto, Atsuko Takeuchi, Yoko Yamaguchi, Hiroya Sasaki, Naohiko K ...1968Volume 26Issue 5 Pages 245-249
Published: 1968
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSBy the enquete survey on the house wives of 134 farmer's households, considered representative in 5 sectors of Obara villege, a remote agricultural villege under the administration of the Toyota Health Center of Aichi Prefecture, we studied the using frequency of 148 menus used daily in these households. The results were as follows:
(1) We found that the pattern of menu used most frequently in these farmers' households were; 1) fried eggs, 2) fried sweet potatoes (tempura) 3) chinese noodle, 4) beans paste soup, 5) Curry and Rice, 6) boiled vegetables. These 6 kinds of dishes are considered to be used as a important model-menu in the dietary education in Obara villege.
(2) On the other hand, menus whose using frequencies were lowest were menus of sticky fluid, such as Ankake (soup mixed with precooked starch). and menus suitable to be taken with bread, such as stew, soup of foreign cooking, etc.View full abstractDownload PDF (5098K) -
1. On a taste of students for bread and milk provided as a school lunch in NagoyaNobu Katayama, Soichi Niwa, Ryoichi Katayama, Shizuya Matsubara, Mie F ...1968Volume 26Issue 5 Pages 250-254
Published: 1968
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSWe investigated the tendency of taste of students for bread and milk provided as a school lunch, at two different times, on March 25. 1950, just before the complete supply of the school lunch started, and on February 6. 1968.
(1) At both times about 88% of the students liked bread and no statistical significance was observed between classes and sexes.
(2) At the beginning of school lunch supply, 77% of the students liked milk, however recently the percent became 93.
A statistical significance of the taste for milk was found between both sexes. It seems necessary to cure the students of their taste by education of nutrition.View full abstractDownload PDF (5288K) -
[in Japanese], [in Japanese]1968Volume 26Issue 5 Pages 255-260
Published: 1968
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSDownload PDF (5667K)
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