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Volume 33 (1975)
- Issue 6 Pages 265-
- Issue 5 Pages 203-
- Issue 4 Pages 145-
- Issue 3 Pages 97-
- Issue 2 Pages 51-
- Issue 1 Pages 1-
Volume 33, Issue 2
Displaying 1-9 of 9 articles from this issue
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Effect of Various Crude Konjac Mannans on Serum Cholesterol Levels in Hypercholesterolemic RatsKeisuke Tsuji, Etsuko Tsuji, Shinjiro Suzuki, Shun-ichi Umemoto, Yoshi ...1975 Volume 33 Issue 2 Pages 51-58
Published: March 25, 1975
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSHypocholesterolemic activity of crude konjac mannans (CKM, prepared from Amorphophallus spp, Araceae) which were different in species, races, cultivation districts and methods of preparation was studied in rats fed on a hypercholesterolemic diet.
1. CKM prepared from the tuber of Amorphophallus konjac depressed more significantly the elevation of serum cholesterol level due to dietary cholesterol than CKM prepared from the tuber of A. oncophyllus.
2. In some CKM samples from two races belonged to A. konjac, the hypocholesterolemic activity of CKM from Shina (Chinese) race was superior to CKM from Zairai (domestic) race.
3. The most active sample was CKM obtained from the tuber harvested in Gunma prefecture compared with other cultivation districts.
4. The hypocholesterolemic activity of CKM prepared by different methods was tested. It was found that the activity of CKM extracted with ethanol was stronger than CKM samples prepared with other methods.View full abstractDownload PDF (10015K) -
Akitsugu Kenmoku, Norie Ohki, Yumiko Ohya, Hiroyuki Iwao1975 Volume 33 Issue 2 Pages 59-66
Published: March 25, 1975
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSThis feeding experiment using weanling Wister male rats was carried out to estimate a digestibility of the dried yeast cells and its nutritive value of protein.
The yeast cells grown on a chemically purified n-paraffin were spraydried prior to use in the experiment. The yeast was fed to the animals at five protein levels providing 3, 6, 9, 12 and 15%. Lactalbumin was also ingested as a reference protein.
The results obtained were as follows.
(1) The rats fed the yeast diets showed relatively less weight gain in comparison with the rats fed the lactalbumin diets.
(2) The dried yeast gave the lower protein efficiency ratio (PER) than that of lactalbumin at each dietary protein level.
(3) The relative nutritive value of the yeast estimated by the method according to Hested et al. was approximately 50 vs. lactalbumin.
(4) The yeast cells presumably contained 13.7% of undigestible materials.
(5) True digestibility of the yeast protein was estimated to be approximately 91%.
(6) Lactalbumin showed the highest value (81%) of apparent nitrogen retention at the 6% level of dietary protein, while the dried yeast showed that (51%) at the 12% level.View full abstractDownload PDF (9354K) -
Fumuyu Sugiyama, Michiko Oshima, Tadashi Nakano, Kuniatsu Suzuki1975 Volume 33 Issue 2 Pages 67-71
Published: March 25, 1975
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSIt has been assumed that the occurrence of gallstones is closely related to the daily diet. In this respect, we conducted two studies, the results of which appeared in two issues of the Japanese Journal of Nutrition (Vol. 28, No. 5, 1970 & Vol. 30, No. 4, 1972) since there had not been any previous detailed studies on such a relationship.
We have made a further study on the relationship between the pain experienced by cholelithiasis patients and their daily diets. Ninety-one percent of the patients who were conscious of an unpleasant feeling in the stomach, gastralgia, colic pain, or backache, reported what they had consumed prior to the development of such symptoms. These included pork, Chinese-style food, fried seafoods, and excess eating or drinking. It was also found—depending on the type of the fatty acid—that there are dietetic differences in digestion, absorption, and types of pain, and also that excessive physical or mental fatigue is a factor.View full abstractDownload PDF (6370K) -
Especially on the Change Degree of Taste by the Mother's Cooking MethodToshiko Matsudaira, Ikuko Sasaki, Sumiko Uoya1975 Volume 33 Issue 2 Pages 73-77
Published: March 25, 1975
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSThe author made an investigation on the degree of food taste for 200 boys and 200 girls both 3-year-old by giving questioning papers to their (400) mothers to fill in answers in many items. Seven health clinic centers located in the southern districts of Osaka prefecture were selected in the summer (June to August) of 1971, and the following results were obtained.
Among the 34 kinds of foods, which consisted of eggs, meat, fish, carrots, green pepper (or Spanish paprika), leek (or Japanese onion), foods which over 40% children did not eat at all were green pepper salad, small pieces of leek used as spices, and vinegary fish. Also, raw fish for boys and fried green pepper for girls were foods which over 40% children did not eat at all.
Next, foods which over 25-40% (boy-and-girl) children did not eat, were Shao-Mai (Chinese origin, but a Japanese popular snack food like American hamburger consisting of pork, onion, flour etc.), raw egg, leek served with other foods in a pot, leek in soup.
As for the above kinds of foods which children disliked, over 50% mothers managed to let their children take them by changing cooking methods, or tried to give supplementary foods of the same nutritive value as above, so that children might not suffer from undernutrition, and besides, those mothers did their job very cleverly in the way their children did not notice they had been eating the foods which they had disliked.View full abstractDownload PDF (5382K) -
Shizuko Ishigaki, Junko Suzuki1975 Volume 33 Issue 2 Pages 79-83
Published: March 25, 1975
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSWe made an on-the-spot investigation of nutrient intake conditions and caloric consumption on girl students to provide for direction in nutrition instruction.
(1) Two-hundred and thirty eight girl students, 18 years old, were the subjects of this study on nutrients intake conditions and caloric consumption.
(2) On study of nutrient intake condition, the average caloric intake was 1, 861Cal, namely rather small and the standard deviation ±314Cal. Though the rate of animal protein to total protein was large, the intake of Ca, V. A, V. B2 was in great lack.
(3) Regarding the intake of each food group, green vegetables and milk was remarkably short. Of grain the intake of rice decreased drastically down to 251g.
(4) The average calorie consumption was 2, 057Cal, exceeding the caloric intake. If such condition continues longer, it is considered that physical strength may decline.
(5) The χ2 (chi-square) test at the 5% level of significance on the relation between the nutrient intake and anemia resulted that body weight and calorie was significantly related with anemia, but in this survey no high relationship could be seen between these anemic subjecs and the Fe intake.View full abstractDownload PDF (5542K) -
1975 Volume 33 Issue 2 Pages 83
Published: 1975
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSDownload PDF (919K) -
Suzuyo Nakatani1975 Volume 33 Issue 2 Pages 85-88
Published: March 25, 1975
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSThe guiding principle for curing liver diseases by dietetic therapy is to provide high protein and high caloric foods to patients suffering from liver diseases. To some extent, however, it is necessary to supply such high caloric and balanced nutritious foods properly fitting the physical constitution of individual patients. Needlessly, the diet should contain high quality foods.
The author has contrived a guidance method which patients well understanding these facts, can continuously follow and practice with ease.
At the 20th meeting of Japan Dietetic Society, the author reported this study under the title below “Application of the Food Exchange Table to the Diet for Liver Diseases.” For one year in the past, the author practised this method of diet guidance to liver patients and studied its possible effects. Accordingly, the author proposes to make a report of this study and its effect on diet guidance.
In short, patients who had faithfully followed the diet guidance indicated increase in body weights and good balance of nutrients. Moreover, symptoms of the patients were greatly improved. Consequently, the author may conclude that this method for diet guidance is effective temporarily.
However, the author strongly holds the opinion that relationship dietetic therapy and results of liver function still requires study for a long period.View full abstractDownload PDF (3663K) -
Yatsuho Otani, Yoshitomo Fujisawa1975 Volume 33 Issue 2 Pages 89-91
Published: March 25, 1975
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSDownload PDF (2027K) -
Nutrition Division, Public Health Bureau, Ministry1975 Volume 33 Issue 2 Pages 93-95
Published: March 25, 1975
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSDownload PDF (2986K)
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