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Volume 28, Issue 1
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[in Japanese]1970 Volume 28 Issue 1 Pages 1-2
Published: 1970
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSDownload PDF (2544K) -
Blending of Rice Bran Oil and Safflower OilShinjiro Suzuki, Sumiko Oshima1970 Volume 28 Issue 1 Pages 3-6
Published: 1970
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSThe effects of each oil and fat on human serum cholesterol level have been observed in our previous reports.
In this report a trial blending two kinds of vegetable oils, rice bran oil which unsaponifiable matter is supposed to be effective for lowering cholesterol level and safflower oil which linoleic acid content is highest among all other oils, was carried out.
A total number of fifty healthy young girls were divided into 5 groups and daily took 60g of each oil blended as next raitios for 7 days.
R-100: Rice bran oil 100%
S-15: Rice bran oil 85% & Safflower oil 15%
S-30: Rice bran oil 70% & Safflower oil 30%
S-50: Rice bran oil 50% & Safflower oil 50%
S-100: Safflower oil 100%
As shown in the Figure, the effectiveness for lowering cholesterol level was highest in the blend oil S-30, showing a value -26% in comparison with the beginning level of serum cholesterol.
Rank of each oil in effectiveness was as follows:
S-30>S-15>R-100>S-100>S-50
It is worthy of attention that the blend oil of a raitio R-70: S-30 was much effective than each one of the original oils and the blend oil of a raitio R-50: S-50 was less effective than both of original oils.View full abstractDownload PDF (3967K) -
On vitamin B1 content before and after cooking of “Somen” and “Hiyamugi” on saleSoichi Niwa, Machiko Ono1970 Volume 28 Issue 1 Pages 7-12
Published: 1970
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSWe studied on vitamin B1 content of cooked “Somen” and “Hiyamugi” enriched and non-enriched comparing with other vermicellies. These have the following three special features: (a) they are used in high frequency in summer season, (b) they are spoiled because it takes much time to wash after boiled and to soak them in water, and (c) they have much surface areas.
(1) We have 0.520-0.838mg% in remaining vitamin B1 content of enriched “Somen” and “Hiyamugi” which is greater than those in indicator values. We also have 0.096-0.122mg% in remaining vitamin B1 content of non-enriched ones. We have 80%-90% in maintainance ratio of content of vitamin B1 in enriched “Somen” and “Hiyamugi” and 60% in non-enriched ones.
(2) We studied on consistency of vitamin B1 content of enriched “Somen” and “Hiyamugi” in various conditions of washing temparatures like as 10°C, 20°C, 40°C and washing time like as 5min., 10min., 20min., and found that the content of vitamin B1 is missed less than 20% if washing temperature is less than 10°C, when they are washed even more than 20 minutes. Also, we found that the content of vitamin B1 is missed about 50% after 20 minutes washing time and 40°C washing temparature provided that enriched vitamin B1 is solvable in water. Moreover, we have 90% in missing content of vitamin B1 in non-enriched ones after washing.View full abstractDownload PDF (6366K) -
Observation from the Different Dwelling ConditionsMasako Maekawa, Kazuko Yaguramaki, Teruko Murata, Yoko Jinbo, Sumiko K ...1970 Volume 28 Issue 1 Pages 13-17
Published: 1970
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSWith the aim of making appropriate reference data for teaching better nutrition, a dietary survey and the time study of the college girls were carried out to calculate out the expended energy as well as the ingested energy, and to research their nutritional status.
The students (221 girls) were grouped according to their living circumstances (living with their families, private boarding houses or school boarding house) and relationship between their ingested calories and expended calories was studied.
The result was that, on an average the calorie balance was positive and protein intake was favorable both in quantity and quality.
Observing from dwelling conditions girls living with their families were in positive calorie balance and lodgers in the private boarding house were in negative balance. The boarders in school boarding house were in the best condition; their nutrient intakes were favorable.View full abstractDownload PDF (5669K) -
Fundamental data for evaluation of the nutritional betterment in Obara Village. Aichi Prefecture (Report 4)Fukuyo Goto, Atsuko Takeuchi, Yoko Yamaguchi, Hiroya Sasaki, Naohiko O ...1970 Volume 28 Issue 1 Pages 18-23
Published: 1970
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSNutritional investigations were made by classifying the foods taken by the housewives in Obara Village (Aichi Prefecture).
As a material, housewives were used because of the following reasons; (1) responsibility for daily cooking, (2) the main role in farm works, (3) possibility of attending to a short course, (4) possibility of inquiry at the same time, and also (5) possibility of observing the effects of improvement of nutritional conditions.
As the results, it became obvious that farmers and sidework farmers did not take sufficient animal protein, fat, calcium, vitamin A, B1, B2 and C. It was indicated that these deficiencies were derived from insufficient intake of the following foods classified as milk and eggs, soybean and its processed foods, green or yellow vegetables and fruits, and oil and fat.
To remedy these nutritional deficiency, the foods mentioned above or enriched foods (such as rice, barley or bean paste) should be much more utilized. The standard menu for nutrition and diet was made for adult female in this village as a target of dietary betterment.View full abstractDownload PDF (6605K) -
(4) Changes in nutrition of the school lunches in Nagoya City during the past eighteen yearsIku Hattori, Nobu Katayama, Mie Fukami, Shigeo Maki, Chikako Hasegawa, ...1970 Volume 28 Issue 1 Pages 24-29
Published: 1970
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSTen menues sampled from the common menues of Nagoya City in the beginning of July in 1951, 1960 and 1968 were investigated in their quantity, cooking style and nutrition.
(1) In 1951, one cup of soup or one dish was served as a side dish, in 1960 two dishes were served in 40% of the cases and in 1968 all side dishes consisted of two dishes.
The cooking style most frequently adopted was soup in 1951, boiled food in 1960 and fry in 1968.
(2) Intake of fat increased as follows; 9.2g, 12.4g and 22.0g in 1951, 1960 and 1968 respectively. Intake of vitamins (A, B1, B2 and C) also increased, however that of protein and calcium did not change during the past time.
In 1951 and 1960, some of the nutritive elements were not sufficient, however, in 1968 all elements were satisfied. It seemed that intake of soybeans, potatoes and vegetables was not sufficient even in 1968.View full abstractDownload PDF (6193K) -
(2) Statistical study on “dietary custom” and “heredity”Miyoko Hamano, Himao Kuwahara1970 Volume 28 Issue 1 Pages 30-36
Published: 1970
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSThe authors have already reported the results of statistical observations on “the relation between high blood pressure and various diseases, and recognition of high blood pressure.”
We have there made clear that the majority of high blood pressure cases appears in and after the middle aged person, and the effect of long living environment, especially the dietary custom, has the essential relation to its origin.
In this study, picking up 207 persons from almsmen and almswomen in the almshouse in Tokyo and patients in the attached hospital, we investigated the tendency of their dietary taste and heredity from their dietary customs, which are considered as a factor of the origin of high blood pressure.
As the result, there was no considerable difference between the almspersons and patients in the hospital, however, the tendency for the whole of the high blood pressure patients was as follows;
(1) Dietary taste and amount of taking of table salt, hydrocarbon, animal fat and animal protein were high.
(2) Our result was the same as the report that the habitual use of liquor is not probably as the direct cause of high blood pressure.
(3) Heredity has probably a considerable factor as a cause of high blood pressure.View full abstractDownload PDF (7235K) -
Teruo Okano, Chieko Tamatani1970 Volume 28 Issue 1 Pages 37-44
Published: 1970
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSFor the sake of improving the state of intaking dishes, preparation and administration of dining hall, the taste survey was mainly adapted.
The authors investigated the following points; (1) degree of taste, (2) demand for menus, (3) satisfaction, (4) easiness of cooking, (5) ability of cooking, (6) amount of left-over food, (7) nutrition, (8) economy, (9) standard of stuff and (10) policy of company.
By analysing the data, the menus fitted for both employees and the company were taken out. And as a result, the cycle-menu and the standardization of the preparation were given.
That resulted in the satisfactory service of food to the majority, the maintenance of constant quality, possibility of the planned order of stuff, simplification of the dining hall administration and effective utilization of daily data.View full abstractDownload PDF (8453K) -
Nobuo Matsuno1970 Volume 28 Issue 1 Pages 45-48
Published: 1970
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSDownload PDF (3817K) -
[in Japanese]1970 Volume 28 Issue 1 Pages 49-50
Published: 1970
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSDownload PDF (2259K)
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