The Japanese Journal of Nutrition and Dietetics
Online ISSN : 1883-7921
Print ISSN : 0021-5147
ISSN-L : 0021-5147
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Volume 27, Issue 1
Displaying 1-8 of 8 articles from this issue
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  • [title in Japanese]
    [in Japanese]
    1969Volume 27Issue 1 Pages 1-2
    Published: January 25, 1969
    Released on J-STAGE: October 29, 2010
    DOIhttps://doi.org/10.5264/eiyogakuzashi.27.1
    JOURNAL FREE ACCESS
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  • Studies on the Nutrition of the Aged (III)
    Follow-up Studies on Length-Weight Ratio of the Aged and the Relation to the Nutrition and Taste
    Mieko Sasaya, Masako Kato, Hiromi Washio, Fumiyo Kamada
    1969Volume 27Issue 1 Pages 3-9
    Published: January 25, 1969
    Released on J-STAGE: October 29, 2010
    DOIhttps://doi.org/10.5264/eiyogakuzashi.27.3
    JOURNAL FREE ACCESS
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    The present paper deals with investigation into the relation between the lenght-weigth ratio (LWR) and the nutrition as a part of the fundamental studies on the nutritional control of the aged.
    The results obtained from 77 subjects of the old people's home are as follows:
    (1) Correlation among 3 indices on LWR (Broca's index, LWR by Ministry of Public Welfare in Japan and the index reported by Matsuki) was very high.
    (2) Specialized tendency in each taste of the obesity and emaciation was observed.
    (3) Relationship between several clinical signs and variations on LWR of the aged was clarified.
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  • Studies on Castilla in Nagasaki (Part 2)
    Pigments, Contents of Phosphatide and a Discussion on the Compositions of Calorific Nutrient
    Akira Kariyazono
    1969Volume 27Issue 1 Pages 10-13
    Published: January 25, 1969
    Released on J-STAGE: October 29, 2010
    DOIhttps://doi.org/10.5264/eiyogakuzashi.27.10
    JOURNAL FREE ACCESS
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    Oil red XO, oil orange SS and lutein was detected generally as the pigments of Castilla in Nagasaki. The contents of phosphatide showed a higher value. As a result compared with the Japanese per head allowance of calorific nutrient for 1970, it can be said that Castilla in Nagasaki were wealthy carbohydrate (glucid) and protein.
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  • Studies on the Method of Enrichment of “Udon” (III)
    Vitamin B1 Content of Enriched Spaghetti on Sale
    Machiko Ono, Soichi Niwa
    1969Volume 27Issue 1 Pages 14-17
    Published: January 25, 1969
    Released on J-STAGE: October 29, 2010
    DOIhttps://doi.org/10.5264/eiyogakuzashi.27.14
    JOURNAL FREE ACCESS
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    We studied vitamin B1 content of 6 kinds A, B, C, D, E, F of enriched spaghetti on sale, and obtained the following two results:
    (1) We found that two kinds of spaghetti on sale, whose vitamin B1 contents were unsatisfactory with respect to their declared contents. The coefficients of variation were as follows: C: 25.6%, B: 20.3%, D: 20.2%, G: 17.9%, E: 10.5%, F: 9.3%, and A: 7.9% in descending ordering. The spaghetti C, B, and D had significant scattering.
    (2) We found that vitamin B1 content of each kind of spaghetti on sale remained in 55-70% after boiling. However, these percentages were mutually different. The reason seems to be based on vitamin B1 derivatives contained in each kind of spaghetti on sale.
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  • Studies on the Requisite Quantity of Nutrition of the Iron and Steel Workers (Report 1)
    Relative Metabolic Rate of Steel Rolling Mill Work and Calorie Requirement for the Worker
    Minosuke Kiyonaga, Mitsuru Kunihiro
    1969Volume 27Issue 1 Pages 18-21
    Published: January 25, 1969
    Released on J-STAGE: October 29, 2010
    DOIhttps://doi.org/10.5264/eiyogakuzashi.27.18
    JOURNAL FREE ACCESS
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    I Metabolic Rate of Energy
    N-Plant......3.57-7.56 (heavy or greatly heavy work)
    S-Plant......1.43-0.82 (light or greatly light work)
    note: N-Plant......the rolling mill worked by hand
    S-Plant......the rolling mill worked by mechanical power
    II Calorie Consumption of the Worker (in Working-Time)
    N-Plant 1672 Cal. (an 8-hours' Work)
    2464-3147 Cal. (a 16-hours' Work)
    S-Plant 1064 Cal. (an 8-hours' Work)
    III Calorie Consumption of the Worker (out of Working-Time)
    N-Plant 1396 Cal. (an 8-hours' Work)
    N-Plant 656-792 Cal. (a 16-hours' Work)
    S-Plant 1408 Cal. (an 8-hours' Work)
    IV The Necessary Quantity of Heat per a Day
    N-Plant 3313 Cal. (an 8-hours' Work)
    N-Plant 3565-4456 Cal. (a 16-hours' Work)
    S-Plant 2760 Cal. (an 8-hours' Work)
    note: the necessary quantity of heat=calorie comsumption×1.1
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  • Studies on the Requisite Quantity of Nutrition of the Iron and Steel Workers (Report 2)
    A Study on Caloric Intake and its Balance of the Workers at a Rolling Mill
    Minosuke Kiyonaga, Shosaku Kawashima, Mieko Yoshida
    1969Volume 27Issue 1 Pages 22-25
    Published: January 25, 1969
    Released on J-STAGE: October 29, 2010
    DOIhttps://doi.org/10.5264/eiyogakuzashi.27.22
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    I The requisite quantity of nutrition and caloric intake are well-balanced. But bleakfast is in small quantity and supper in much. And then there is a big difference in quantity between bleakfast and supper. The main calorific element by taste is alcohol.
    II Intake of each nutriment
    Protein is sufficient. Mineral: Salt and iron are sufficient. Calcium is not sufficient. Vitamine: Vitamine A, B1, B2, and C are not sufficient.
    III A calorific volume by a staple food accounts for 60 percents of the total calorific volume. That by a subsidiary food accounts for 27 percents. That by taste accounts for about 13 percents.
    IV Intake of salt
    It is 31.6 grams at N Plant. (heavy work)
    It is 23.4 grams at S Plant. (light work)
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  • On the Amino Acid Intake of Middle School Girls at Kagoshima City
    On the Chemical Score and Protein Score of School Lunch
    Kiyoshi Sakamoto, Misako Kuwahata, Toshiko Hatanaka, Nobuko Wakahara
    1969Volume 27Issue 1 Pages 26-32
    Published: January 25, 1969
    Released on J-STAGE: October 29, 2010
    DOIhttps://doi.org/10.5264/eiyogakuzashi.27.26
    JOURNAL FREE ACCESS
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    The amino acid nutrition of lunch, with and without milk supply and school lunch supplied from the Kagoshima municipal school feeding center, was investigated at two middle schools of Kagoshima city.
    In the case of school feeding, the amount of individual essential amino acid intake was larger than the requirement for pupils, while its protein score, chemical score and E/T ratio were comparatively low. The fact was known that protein score easily varies itself according to the amount of egg in meal. The limiting amino acids were mainly sulfer-containing ones in the case of egg score, while many others, lysine, tryptophan, leucine, valine, and aromatic amino acids were found to be limiting factor in the other expressions of chemical score.
    In school feeding lunch, the low amount of lysine was frequently observed, which appeared to stress the necessity of enrich of lysine to bread.
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  • [title in Japanese]
    [in Japanese]
    1969Volume 27Issue 1 Pages 33-35
    Published: January 25, 1969
    Released on J-STAGE: October 29, 2010
    DOIhttps://doi.org/10.5264/eiyogakuzashi.27.33
    JOURNAL FREE ACCESS
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