To see the digestibility and the absorption rate of the meatless meat, its main constituent is a defatted soybean (Protein 50.65%, Fat 0.31%, Carbohydrate 29.35%), the investigation was made for 12 days by using mature arbino rats with the diet containing 40% of it. Then, same rats were given non Protein non Fat diets for 10 days, the endogenous N in feces was determined. And by using this value, true digestibility and absorption rate of the meatless meat was calculated. According to the results, apparent absorption rate of this protein is 85.8±3.4%, and the true one is 89.7±3.5%. Though, digestibility and absorption rate of Carbohydrate in this diet is 98.4±0.4%, digestibility and absorption rate of dextrine which is 80% of this Carbohydrate is 99.3%, the absorption rate of the Carbohydrate in meatless meat, which correspond to 20% of the total, is 94.8%. The absorption rate of Fat 96.3% is a digestibility and absorption rate of soybean oil which was added to the diet.
We have carried out a investigation of breakfast omitting for 1, 200 members of the junior and senior high school students in Kitakyushu city. 1) In breakfast omitting rate, girls are higher than boys and the rate rises both in girls and boys as they grow older. 2) The principal reason for 50.8% of the students who take no breakfast is no time to eat in the morning. Secondly, the rate of the students who have no appetite point out 17.7-49.0% and the distribution of the reasons of breakfast omitting show no differences in the seasons. 3) The most students of no appetite admit they have overeaten themselves last night and the rate is 1.4-19.5% and 8.3-29.8% of them have too short time until breakfast time. 4) 2.0-13.2% of breakfast omitting students have the reason that their breakfast were not prepared before they go to school. Although all of the students who have eaten and omitted their breakfast took the some hours to the school, for sleeping and the time of go to the bed. This can be supposed to depend on the condition of their life.
The investigations were conducted in three times (i.e. Aug. 28, 1965, Nov. 30, 1965 and Feb. 1966) at 10 meal service institutions belonging to Textile industries. They were selected among the industries in the district of Bisai Health Center, a central district of minor textile enterprises in Japan. Vitamin B1 content and bacterial counts in the cooked rice of breakfast were examined immediately after it was served. (1) In summer considerably many counts of bacterias (28×102-46×106) were found in contrast to those of winter (30×10-33×104). The results show that the rice is liable to spoil in summer. (2) At 6 institutions enough vitamin B1 was supplied (1.15-5.55μg/g rice), however 4 institutions served rice containing about 0.11μg/g of Vitamin B1 in all seasons. The value do not satisfy the standard requirement of Vitamin B1.