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Volume 30 (1972)
- Issue 6 Pages 235-
- Issue 5 Pages 189-
- Issue 4 Pages 143-
- Issue 3 Pages 101-
- Issue 2 Pages 51-
- Issue 1 Pages 1-
Volume 30, Issue 6
Displaying 1-5 of 5 articles from this issue
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Keisuke Tsuji, Shinjiro Suzuki1972 Volume 30 Issue 6 Pages 235-239
Published: November 25, 1972
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSThe purpose of this study was to clarify the relationship between rat strain and the serum cholesterol level.
Wistar, Donryu and Sprague-Dawley strain rats of both sexes were divided into 2 groups and fed on the following two kinds of diet for 10 days; a standard diet not containing cholesterol and a cholesterol diet containing 1% cholesterol and 0.25% bile salts. After 10 days, the animals were fasted overnight and the serum total cholesterol level was measured.
Wistar strain was very similar to the Donryu strain in respect of the serum cholesterol level. In both strains, serum cholesterol levels in rats placed on the standard diet were about 80mg/dl, regardless of sex. Dietary cholesterol caused a rather significant increase in serum cholesterol levels reaching 100-110mg/dl, regardless of strain or sex.
Sprague-Dawley strain rats fed on the standard diet showed a higher serum cholesterol level (about 100mg/dl) than the Wistar or Donryu strains. When the Sprague-Dawley rats were placed on the cholesterol diet, a marked elevation in the serum cholesterol value was observed in the males (156mg/dl) and furthermore in the females (256mg/dl).
Liver total cholesterol level of the Sprague-Dawley rats maintained on the cholesterol diet was also the highest among the three strains.View full abstractDownload PDF (5129K) -
Calory (Part 1)Sumiko Oshima, Fukio Ota, Keisuke Tuji, Shinjiro Suzuki, Shinkichi Nag ...1972 Volume 30 Issue 6 Pages 240-251
Published: November 25, 1972
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSThe basal metabolism of 8 research workers (6 males, 2 females) has been investigated for a prolong period of 4-21 years.
The studies were carried out on two consecutive days each month.
Changes due to aging and periodical variation, seasonal variation were studied. The results obtained were as follows.
1. Changes in the basal metabolism caused by aging.
Though individual variations were noticed, an abrupt decline in the basal metabolism of the male subjects was seen after 40 years of age.
In the females the basal metabolism decreased gradually after 20 years of age. The extent of the decrease in females was larger than the males.
2. Seasonal variation of the basal metabolism.
Individual variations were also rather large.
Little difference was observed between the basal metabolism values observed in the past and recent years. However, the width of variation due to seasonal difference rather tended to broaden.
Though the effect of aging may be expected, this indicates that definite seasonal variation can still be recognized in spite of improvement in environmental conditions and the daily diet.View full abstractDownload PDF (11442K) -
Stature of Junior-High School Children and Their MealsTomi Lori, Shizuko Muto1972 Volume 30 Issue 6 Pages 252-263
Published: November 25, 1972
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSFrom information collected on the height, body weight, and one-day food intake of 12-year old school children in West Taiwan, the following results were obtained.
(1) The average heights of boys and girls were 158.4cm and 154.1cm and their weights 44.9kg and 43.0kg, respectively.
(2) Referring to the food intake, among cereals, rice was taken most frequently; 80% of the total meals provided rice as the staple food (breakfast: 60%, lunch: 91%, supper: 88%). Besides rice, more than 20 varieties of cereal products were taken.
(3) 64 varieties of vegetables and fruits were found in the recipes. On the average, 3.5 kinds of vegetables and fruits per capita per day were taken.
(4) The frequency of taking protein foods was in the following order: meat and poultry, fish and fish products, eggs, beans and peas and their products, and milk ranking last. Number of varieties of protein foods taken per capita per day was 4.4. The most frequently used protein foods were pork and pig's internal organs.
(5) The diets which were well balanced supplying protein foods, vegetables and cereals amounted to 68% of the total meals investigated.
(6) Snacks were taken between meals by 47% of the children; fruits and fruit juices predominated.
(7) It was concluded that food habits of most of the children were on the whole reasonably satisfactory.View full abstractDownload PDF (12788K) -
On the Essential Amino Acid Intake of School Children of Kimpo-choMisako Kuwahata, Nobuko Wakahara, Kiyoshi Sakamoto1972 Volume 30 Issue 6 Pages 264-268
Published: November 25, 1972
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSThe amino acid intake of both home prepared meals and school lunch providing lysine fortified bread was compared with each other. The daily intake of each essential amino acid from both meals exceeded the minimum requirement for school children. The nutritive values of protein of home prepared meals and the school lunch, were as follows; the protein score was 84 and 82, egg score, 73 and 71, human milk score, 87 and 89, and E/T, 2511 and 2489 respectively. The main limiting amino acids of the above scores for the home prepared meals and the school lunch were: sulfur amino acids for the protein score and egg score, and for the human milk score, tryptophan, leucine and lysine. The proportion of these 3 amino acids of both meals somewhat differed.View full abstractDownload PDF (5081K) -
Tsuiko Matsushita, Hisako Nagano, Chika Fujimura1972 Volume 30 Issue 6 Pages 269-278
Published: November 25, 1972
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSThe authors have selected 20 kinds of foods which we Japanese take most commonly in our daily life. Those foods were chosen in the order of the quantity mostly consumed according to the date provided by the Bureau of Statistics of the Prime Minister's Office and were classified in accordance with the profiles shown. Shown in the nature of Y-G type profile and factors of profiles in order to find their correlation to the degree of preference of foods.
As a result, it was concluded that the correlation between the degree of preference and profiles is most significant in Tofu (bean curd) and Chikuwa (fried fish paste), white rice, noodles, Tofu (bean curd), Aburage (fried bean curd), cuttle fish, mackerel, Chikuwa (fried fish paste), pork, chicken, ham, eggs, green onions, cabbage, and radish showed a correlation between the factors of profiles and the degree of preference of foods. Also, in the degree of preference of foods for the “likes”, rice and bread are mostly used for habitual reasons and food excluding rice and bread for sensuous reasons. Sensuous reasons are mostly attributed for the dislikes.View full abstractDownload PDF (9995K)
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