A clear relationship between gross sugar consumption and the number of dental caries cases has been found out by many workers. However, this kind of information does not help the activities of dentists or nutritionists toward the prevention of dental caries. A practical strategy to this requires detail information on the amount of sugar consumption due to the specific food eaten by a given group. In this paper, Decayed, Missing, Filled Teeth (DMF) and sugar consumption are related through food and dental surveys of 1058 boys and 1597 girls belonging to different age groups in junior and senior high schools. Findings obtained are as follows: (1) The girls' mean DMF increases sharply and consistently with age. The mean DMF of boys does not increase so sharply as girls but comes to flat at an age of the first year of the senior high school. (2) In the same age group, the sugar intake of girls from soft drinks and sweets is much higher than that of the boys. This may be one of the main reasons why the mean DMF of girls is larger than that of boys. Therefore, dentists or nutritionists should take more efforts to improve food practice of girls.
1. It is especially essential to find out what motivations could introduce any change of people's attitude toward dietary behavior in formulating policies of nutritional improvement. However, needless to say that there are so many factors affecting dietary behavior; historical dietary customs formed in each family, and social, economic and cultural changes of society as a whole and so on. 2. The majority of these factors are macrotic and indirect in the nature of affecting dietary behavoir, although, of course, they are important by themselves. However, I believe, it may be rather wore important to know direct and concrete factors in order to establish an effective policy of nutritional improvement. In 1974, for that purpose a survey was conducted in typical four rural and mountainous villages. 3. The finding was that not only marketing system, such as grocery and peddlers, but also familial changes are very important factors motivating changes of dietary custom. For example, replacement of housekeeping, out-migration of young people from their families, getting a job of young members of family and so on are such factors.
It is worth knowing the risk factors which aggravate diabetic control. Among many factors, particularly the patient's attitude toward their treatment, social environment, diet and obesity are said to have strong influence on the state of control. Our previous study on factors which influence the onset of diabetes mellitus revealed that there was a close relationship between the onset of diabetes and obesity in adult-type diabetics and mental stress in juvenile-type diabetics. In this study, risk factors on the aggravation of the disease were studied in three juvenile-type diabetics and 20 adult-type diabetics whose diabetic control were distinctly aggravated. And, the author compared this results with that of previous study. Data obtained showed that there were close relationships between aggravation of diabetic control and diet, state of treatment and social circumstances in both types of diabetes. Especially, in adulttype diabetes, obesity has a very strong influence on aggravation of the disease as well as on the onset of the disease. Besides many risk factors on aggravation of the disease, diabetic control is finaly attributed to character, self-consciousness of patients and recognition of the disease. The author emphasized the necessity of education and psycho-somatic treatment for diabetic patients.
In order to preserve essential nutrients in dishes prepared in the process of institutional cooking, the percentages of cooking wastage occurring in several kinds of main raw vegetables-cabbage, carrot, sweet pepper, cucumber, onion, tomato and potato were observed. The average percentages of wastage for the past eight years (four years for potato) were: cabbage 18% (9-27), carrot 17% (9-24), sweet pepper 19% (12-26), cucumber 5% (2-9), onion 10% (6-15), tomato 6% (1-11), and potato 8% (4-13) respectively. The range of rates was found to he affected by quality, cooking apparatus, and cooking methods employed.