巻号一覧
27 巻, 1 号
選択された号の論文の8件中1～8を表示しています
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大礒 敏雄1969 年 27 巻 1 号 p. 1-2
発行日: 1969/01/25
公開日: 2010/10/29
ジャーナル フリーPDF形式でダウンロード (2761K) -
標準体重基準からみた施設老人の比体重の経年推移と栄養嗜好などとの関係について笹谷 美恵子, 加藤 雅子, 鷲尾 ひろ美, 鎌田 富美代1969 年 27 巻 1 号 p. 3-9
発行日: 1969/01/25
公開日: 2010/10/29
ジャーナル フリー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.抄録全体を表示PDF形式でダウンロード (7366K) -
色素, 燐脂質量および熱量素組成からみた一考察仮屋園 璋1969 年 27 巻 1 号 p. 10-13
発行日: 1969/01/25
公開日: 2010/10/29
ジャーナル フリー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.抄録全体を表示PDF形式でダウンロード (4395K) -
市販強化スパデティのビタミンB1含有量について小野 真知子, 丹羽 壮一1969 年 27 巻 1 号 p. 14-17
発行日: 1969/01/25
公開日: 2010/10/29
ジャーナル フリー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.抄録全体を表示PDF形式でダウンロード (4429K) -
圧延作業のエネルギー代謝率と同作業者の所要熱量清長 美濃輔, 国広 満1969 年 27 巻 1 号 p. 18-21
発行日: 1969/01/25
公開日: 2010/10/29
ジャーナル フリー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抄録全体を表示PDF形式でダウンロード (5800K) -
圧延作業者の摂取栄養量と栄養バランスについて清長 美濃輔, 川島 庄作, 吉田 ミエ子1969 年 27 巻 1 号 p. 22-25
発行日: 1969/01/25
公開日: 2010/10/29
ジャーナル フリー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)抄録全体を表示PDF形式でダウンロード (6259K) -
学校給食, ミルク給食, 弁当のプロテインスコア, ケミカルスコア坂本 清, 桑畑 美沙子, 畠中 トシ子, 若原 延子1969 年 27 巻 1 号 p. 26-32
発行日: 1969/01/25
公開日: 2010/10/29
ジャーナル フリー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.抄録全体を表示PDF形式でダウンロード (8149K) -
田村 盈之輔1969 年 27 巻 1 号 p. 33-35
発行日: 1969/01/25
公開日: 2010/10/29
ジャーナル フリーPDF形式でダウンロード (3709K)
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