Correlationship between degree of lipids deterioration and relative protein digestibility was investigated by means of in vitro enzyme digestion of dried Herring Meat stored under various conditions during summer season with average daily room temperature of 29°C at the day of 10, 24 and 38 in the experimental period. Light, temperature and humidity were the most important factors for deterioration of lipids in the dried fish meat, and the factors above mentioned also lead the enzyme digestibility to be low in case of the lipids in the fish meat were rancid. If the dried fish meat was stored under the best condition being dark, low temperature, and low humidity environment, refrigerator, duration of the storing should be need within 10 days.
Recently obese women attempt to decrease their body weights in the view point of beauty as well as of health. We treated 11 obese women aged from 32 to 44 for a period of one year and six months. This treatment is not accompanied with any pain or any disturbance of daily life. The patients had exercised physically for an hour once or twice a week. Calories of their diets were limited in 1800Cal/day but their diets consist of rich protein and fat. Before and after the treatment, anthropometry such as body weight, skinfold thickness, girth of waist, girth of hip; Carlson test and clinical examinations were carried out and we compared of them. Body weights had distinctly decreased in all cases. We proved that decrease of body weights was due to fat loss, not to lean body mass. All of them became somewhat lean and are now healthier than before treatment.
In the previous paper, results obtained from storage experiment of dried meat of Herring were reported. This paper is the report regarding with results obtained from dried meat of Pacific Saury preserved at various conditions. Results obtained from this experiment showed the similarity to the previous one. Significant differences were found out between the results of dried meat of Herring and of Pacific Saury concerning with their fat. In this paper, three kinds of experimental results and discussions are performed. 1) On relative enzyme digestibility of protein of dried Pacific Saury meat under the various storage conditions. 2) On deterioration of fat of the dried meat. 3) On correlationship of relative enzyme digestibility of the dried meat and deterioration of fat of the dried meat.
The appropriate period of the dietary survey is one of the most important factor to carry out the survey. This paper is to report about our study concerning the duration of the survey period. The data of the National Nutrition Survey and other were used to examine, and each average nutrition intake from 1 day to 7 days was compared and examined statistically, and no significant difference was recognized among them. The variations of the individual groups or persons in all the nutrient intakes are considerably great. but the rate of convergence of the cumulative days is smaller as the period is longer. From the above it may be concluded that the longer the period the better is the result.
Studies on the food patterns of infants have little data as compared with the data of babies and school children, so, as the first step of the studies on the food patterns of infants, we investigated the contents of lunch of kindergarten children on 4 and 5 years of age. The following is our results of investigation. 1) As for life environment of 4 years old children and 5 years old, there is no significant difference between the former and the latter on school career of their parents, income and age of their mother, but as a degree of care for children, the former mother is stronger than latter. 2) About quality of the lunch, 4 years old children have lower cereal-caloric ratio than the 5 years' infants. As a speciality of “Bento”, animal protein calorie ratio is high in both age groups. 3) Though quantity is little, lunch price of 4 years old infants is higher. Generally, the contents of lunch of 4 years old children, in nutritive value and price, seem favorable and desirable.
As a series of study on the dietetic pattern of the Japanese, another dietary survey was carried out on patterns of the menus of breakfast, lunch and supper of the salaried men's families living in Tokyo. In breakfast about 45% of the surveyed families took bread as staple food, and the kinds of side dishes were full of variety through all three meals. As protein foods, eggs, meat, fish, milk, cheese and soy-bean products were generally used in good quantity, especially meat was used remarkably more than that in the previous report. Cooked foods were used more when the staple food was rice than when it was bread, while uncooked foods were used adversely.