The need for control of the potassium intake through the diet in renal disease has been emphasized. The potassium contents of food materials in the recipe of conventional alimentotherapy of renal disease were measured before and after cooking.
Potassium was determined by flame photometry.
It was shown that the loss of the potassium contents was influenced by cooking methods.
The greatest loss of potassium was obtained in boiling among several cooking methods.
The boiling hours, volume of boiling water and the surface area of foodmaterials were the important factors causing the loss of potassium. The data indicate that the total amounts of potassium in this recipe were approximately 1000mg before cooking and reduced to approximately 800mg after cooking.

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Chemical property and digestibility of crude fat of castilla were as follows.
Acid value: Sample I, B and F were 2.99, 3.35 and 4.27.
Peroxide value: Sample I, B and F were 7.76, 15.01 and 5.65.
Iodine value: Sample I, B and F were 69.60, 63.84 and 66.60.
Saponification value: Sample I, B and F were 155.84, 165.71 and 144.39. In conclusion, it can be said that the crude fats of castilla are good to eat.
The digestibilities of the crude fats of sample I, B and F were 9.67%, 0.47% and 22.92%. Sample B is relatively conspicuous small value. But, the emulsification of the crude fat of sample B showed a good results with F. Sample I was a bad result.
Melting point: Sample F and B were lower than I.

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Two kinds of trial-mayonnaise (A, B) and one market brand (C) were given to the three groups each consisting of 10 healthy girls, and their serum cholesterol levels before and after the experimental period were compared. Each girl received 100g mayonnaise per day for one week.
Each mayonnaise was composed of 65% of the under-written oils, 15% egg yolk and vinegar etc.
A Rice Bran Oil
B Rice Bran Oil 70% and Safflower Oil 30%
C Soy Bean Oil 50%, Rice Bran Oil 30%, and Cotten Seed Oil 20%
The mayonnaise B decreased the serum cholesterol most by 11%, followed by the mayonnaise A by 8% and the last C by 5%.
In comparison with the former experiments employing only oils, where the oil B decreased the serum cholesterol level by 26% and the oil A by 15-18%, it may be supposed that the egg yolk in the mayonnaise counteracted against the lowering effect of the oil itself

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An on-the-spot investigation was held to offer the farmers an appropriate advice for the improvement of the dietetic life corresponding to the modernization of the agriculture.
2, 459 houses were selected randomly from the farmers of Owari and Mikawa districts in Aichi prefecture, and were served for the analysis of this kind.
The results showed that their average intake of fish, bean, vegetable and fruit was less than that of their counterparts in this country. It was also found that, if compared to the desirable goal fixed in the 50th year of Showa Era, the intake of the animal food is far behind sufficiency-especially, that of milk. The intake of protein with good quality, fat, vitamin A and B₂ was also in sufficient. Moreover, it was conspicuously observed that the food expenses and the cooking hours were curtailed and shortened; the use of cheap and simple instant foodstuffs increased.
As we are familiar with the real living conditions of the farmers in Aichi prefecture, it is getting clear that the improvement of their dietetic life becomes more urgent than ever.

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In the previous reports the authors have stated the results of regional investigation and diagnosis of “the consciousness of living” and “the actual state of the dietary life” of housewives living in the region designated for controlling the health of high blood pressure of people at Huzioka City, Gunma Prefecture, and made clear the particular problem in dietary instruction.
In this report “Transition of the actual state of dietary life” and “Individual nutrition and synoptic medical examination” in Hirai region, Huzioka City, were investigated.
The changes in intake of food groups in families here investigated were as follows:
(1) The intake of raw milk and milk products increased nearly 3 times as compared with those in 1967.
(2) The tendency of equalization in the rice intake was shown in the whole region, but families taking especially a large amount of rice, decreased in number.
(3) The consumption of eggs, meat, fish and shell-fish in the daily dietary life appeared to be preferable.
From the result of overall medical examination, due to the small number of samples, any correlations between the general properties of blood serum and nutrition in individuals could not be found.

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Although considerable number of publication have appeared in recent years, little is known about the mechanism of chlorella extract on pregnancy anemia.
The present study was designed to measure the volume of red cell, hemoglobin, serum protein, serum iron, serum potassium, serum calcium and sodium among pregnancy anemia during three months.
It was observed that the serum iron of chlorella extract groups increased more remarkably than that of another groups.
It is presumed that stimulus of reticule endothelial system mainly causes the increase of serum iron, and nutritional influence by folic acid and protein of chlorella substance is very small.

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The nutritional values of the various kinds of cooked foods in the restaurant were determined by combinating tables and chemical analysis.
The results were shown in the tables.

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