As 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.
Yearly 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.
In 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.
By 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.