For the purpose of clarifying the interrelationships of nutrition and the occurrence of fatty liver, the effects of various nutrients on liver lipid contents, especially cholesterol concentration have been studied in fasted-refed rats or in rats shifted from a mineral-free diet to a mineral repletion diet.
1) Total lipids and cholesterol contents of the liver were significantly increased in rats refed a diet containing sucrose as the sole carbohydrate source after a fast for 48 hours, but it seemed that there were no influences in rats refed the diet containing corn starch. These changes were the same in both sex.
2) In spite of the presence or absence of dietary fat, total liver lipids were more increased in the group refed the sucrose diet than in the group refed the starch diet. However, liver cholesterol levels of the animals refed the fat free diet were remarkably elevated than those placed on the diet containing fat regardless of the carbohydrate source.
3) As the influence of several refed diets depleted individual dietary components except carbohydrate, both a protein free diet and mineral free diet markedly suppressed the increment of liver total lipids and cholesterol induced by the dietary sucrose. A diet free from water soluble vitamins also depressed the accumulation of hepatic lipids.
4) A rapid increase of liver total lipids in the rats refed the mineral repletion diet for 3 days after 7 days feeding of the mineral depletion diet was observed when sucrose, but not starch was used as the sole carbohydrate source.

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Effects of salty seasoning and concentration of added salt as well as cooking method on taste in salt-free diet were studied by the organoleptic test, and the following results were obtained:
1. In the salt-free diet, there is the lowest limit of salt concentration for a good taste, which, was 0.5-1.0% of salt in food.
The concentration of salt in this study is about half of that in ordinary diet. The range of minimum concentration of salt-free diet is in nearly proportional relation to that of ordinary diet.
2. For the taste in salt-free diet, when sort of salty seasoning is varied at the same concentration of salt, a brewed soy sauce is significantly preferred.
3. As to cooking methods, fried food is significantly preferred.

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For the inpatients ingesting the salt-free diet, influences on the taste of concentrations of salt, kinds of seasoning and ways of cooking for the salt-free-diet, were studied by means of the organoleptic test in comparison with those of the healthy ones as previously reported. The results obtained are as follows:
1. The minimum salt concentration in the salt-free diet being good taste of foods is 0.3-0.8%, which is lower in nearly all kinds of food than that of the healthy ones. This means a delicate palata of the patients to the salty taste.
2. As to various sorts of salty seasoning with the same concentration of salt as well as influence of taste on changes of the cooking method, the same trend as that of the healthy ones is noted.
3. As to influence of the application period of the salt-free-diet on the taste of the inpatients, the longer the period is, the lower the minimum salt concentration is. This shows their higher adaptability to the salt-free diet.

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An examination and inquiry about the preference of vegetables, FAT, and urine pH test were conducted on one hundred and two 10 to 12-year-old school girls and the relationship between them made clear. Adopting FAT for testing, questions concerning mental and physical health were picked up out of the whole inquiry items. The results were discussed after dividing the testees' status of health into healthy, average, unhealthy. In regard to urine pH, the testees' urine pH value was divided into group I pH≤5.87, group II 5.88≤pH≤6.21, and group III pH≥6.22.
1. Regarding mental and physical status of health, the unhealthy group as compared with the healthy group showed an inclination to dislike vegetables. From the urine pH test, group III as compared with groups I and II showed an inclination to prefer certain kinds of vegetables.
2. There was a correlation between the prefer of vegetables and mental and physical health, especially between preference of vegetables and physical health.
3. There was no relationship between urine pH and preference of vegetables.
4. A high degree of correlation was observed between mental health and physical health but no correlation was found between mental and physical health and urine pH.

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In the present work, as a part of our continued interest in the nutrition and daily living schedule among women university students 188 subjects were used for consecutive three days in June and November, 1975.
The average energy intake was 1834 Cal, while the energy expenditure was 1877 Cal, which indicates good energy balance. The average intake of protein and fat were 64.5g and 65.8g, respectively and the percentage of fat-energy to the total energy was 32.2%. Intakes of vitamins, except for vitamin C, and minerals tended to be below the corresponding nutritional requirements.
Of time spent during the day 41% was physiological time, 25% study time, 5% household work time and 18% free time; it took 3 hours for the students living with their families to go to school and return home.

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Preference for sour, sweet and salty tastes of 62 early-pregnant women (up to 16 weeks) of whom 22 were followed up to delivery was studied by the questionary method.
In early pregnancy sour and salty tastes were preferred and sweetness was aversed as compared with the pre-pregnancy period. Moreover, 60% of the total subjects gave foods sour like “Sunomono (vegetables or fishes flavored with vinegar)”, “Sushi (cooked rice with vinegar)”, tomatoes and “Umeboshi (half-dried salted plum)” as their favorites. On the other hand, foods most aversed were those rich in fat and oil followed by meat and fish. But the variety of foods favored or aversed was so diverse that not a few cases showed that a certain food was averred by some people while favored by others.
With the advance of pregnancy, taste preference showed some change. Preference for sour taste which was the highest in early pregnancy fell to a low level in middle and latter periods, whereas sweetness rose to several times higher than the early low values. Salty tates did not show much change.
The combined pattern of preference for sour, sweet and salty tastes through pregnancy showed individual variation except for only two subjects who showed an identical pattern.

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