The in vitro digestion tests on starch of castilla were carried out with 30ml of 1% Taka-diastase solution to 0.5g of castilla at 37°C and the reducing sugar yielded by hydrolysis was calculated as glucose. The results were as follows. Sample I: 32.4g of glucose/100g of sample, for 30min and 61.4g of glucose for 1hr. Sample B: 13.8g of glucose/100g of sample, for 30min and 26.4g of glucose for 1hr. Sample F: 30.6g of glucose/100g of sample, for 30min and 48.2g of glucose for 1hr. The in vitro digestion tests on protein of castilla were carried out with 70ml of pepsin solution (1g of pepsin in 70ml of 0.1N HCl) to 1g of castilla at 37°C for 3hr. The digestibility of sample I was 31.5%, sample B was 64.2% and sample F was 59.8%. The results on acidity and alkalinity of sample were found to be strong acidity comparable to refined rice, egg and meat.
Bacterial count and vitamin B1 content of boild noodle which were frequently utilized in home cooking and recent mass meal service were investigated. The same storage examination were carried out on the noodle which was boiled and packed after hydrogen peroxide treatment in the laboratory. We thus get the following three results; (1) In the noodle without packing, 104 counts of bacterias were found just after purchase and they increased to 108-109 counts after 24 hours storage at 37°C. The packed samples did not show any bacterial contamination even after 3 days storage except one sample. (2) The vitamin B1 contents of the boiled noodle with and without packing were 17μg% (standard deviation, 4.47) on an average respectively. These values were extremely low. (3) During 9 days storage at 37°C, any bacterial growth was not found in the boiled noodle which was packed after hydrogen peroxide treatment. The loss of enriched vitamin B1 depended on the concentration of hydrogen peroxide adapted in the treatment.
It is very important to take measure of food correctly, and the very foundation of measuring food is, needless to say, water. We measured and reported the standard quantity of water in various vessels with the eye, making 45 members in each group from freshmen to seniors in the domestic science department. We expected that this way would tell us how the students can measure the accurate quantity of water with the eye and how they do correctly as the kinds of the containers differ, with all the difference of the students or the school year.
In order to clarify the present status of the nutritional intake of the farmers engaged in vinylhouse work, a nutritional survey was carried out in February and May in 1966. Results obtained were as follows: 1. When the nutritional intake of an adult per day was compared with the standard amount and data of the National Nutrition Survey, the lack of fat, V. A, V. B1 and V. B2 were evident. 2. The dietary constituent per an adult per day revealed a low intake of sugar, fat, milk, meat, egg, green and yellow vegetables, and fruit. Paradoxically low intake of milk in dairy farms and low intake of vegetables in farmers were also noted. 3. As the results of the dietary survey, the change of dietetic pattern of three meals was noted along with the change of the body condition of farmers working in vinylhouse to summer type. 4. Based on these findings, hypoproteinemia due to low nutritional intake along with change of the body condition to summer type should be considered.
The contents of our dietary life are subject to many complex social and economic conditions. It causes the diversification of the contents of individual dietary life. This research is conducted on the domestic staple foods for three meals of 514 persons who live in Osaka, Nara and Wakayama in Japan with due regard to their occupations, season and age according to the health center models. Its summary is as follows: 1) Side-work farmers (Model U2. U3), jobless persons of over 65 years over (Model UR3) and primary school pupils (Model UR3) take 100% of domestic foods irrespective of season. On the contrary, female students (Model U5) and male students (Model U4) take the smallest percentage of them in winter. Accordingly, female students take the most of their meals out in winter. Regular workers (Model U4) go without meals remarkably in summer. 2) As for three meals, male students (Model U3) take the smallest percentage of breakfast in summer and so female students (Model U5) do in winter. Male students (Model U1) take the smallest percentage of lunch in summer, and so female students (Model U5) do in winter. As for supper, however, remarkable differences are not discernible irrespective of season. 3) As for staple foods, side-work farmers (Model U1) and their wives, domestic workers (Model L5) and primary school pupils (Model U3) eat rice for three meals remarkably in winter, while primary school pupils (Model U4. U5), regular workers' wives, domestic workers and female students (all-Model U5) eat little or no rice for breakfast. 4) Primary school pupils eat the most bread for breakfast, and younger generations eat chiefly raw noodles with bread for lunch. In both cases the tendency is strong in the urban areas. Much raw noodles, rice and bread are eaten in summer, and much raw noodles with bread are eaten in winter. 5) The management eat dry noodles for summer breakfast, and rice and dry noodles for winter lunch. Side-work farmers in the small rural areas eat the most rice with raw noodles for summer lunch among assorted meals. As described above, many differences exist in the contents of dietary life. It is necessary to consider this problem in relation to dining out and economic backgrounds. This is intended to be investigated more thoroughly in future.
In our previous reports the actual dietetic pattern prevailing among the inhabitants in large cities and a town nearly was studied. In this paper a further study was reported on the patterns of the menus of breakfast, lunch and supper of the general households in a local city, a town and a village. The results revealed that rice was mostly utilized as staple foods, either in breakfast, lunch and supper, similar tendency as in the previous studies. Potatoes were used as a staple food in the families in Hokkaido, which seems one of the characteristics of the food habits in this area. As protein foods eggs were used mostly in breakfast in all three areas, and in lunch and supper fishes were prominent, cheese was scarecely used. Uncooked foods such as raw eggs, ham and fresh vegetables were used most in breakfast and if “tsukemono” (salted vegetable) was added to the uncooked vegetables, it occupied about a half of all the side dishes.