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Volume 38, Issue 1
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[in Japanese]1980 Volume 38 Issue 1 Pages 1-2
Published: January 25, 1980
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSDownload PDF (2817K) -
An Investigation into the Processes by which Children's Taste is Formed and How Children's Eating Experience is Related to These ProcessesAkiko Kumazawa, Noriko Nakano, Yasuko Matsutani, Yasuko Ogawa, Mieko S ...1980 Volume 38 Issue 1 Pages 3-16
Published: January 25, 1980
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSIn order to make clear how one's taste is formed in the initial stage of one's life cycle and the factors involved in this process, we studied the correlations between taste and nursing and weaning.
(1) We consider the following items to be closely connected to nursing and weaning: how babies are given milk, how much milk they receive, the method of feeding (i.e., hand held or lying in the crib), the kind of foods used in the weaning process, the starting period of rice gruel, how the weaning food is prepared, the materials frequently used for the weaning food, and the kind of egg-cooking most often employed in the weaning period. We examined the interrelations of these items and found that all of them are factors related to children's taste.
(2) The children's request for eggs and their frequency of eating them depend upon their nursing and weaning condition.
(3) When we consider the mother's taste and its influence on the kind of weaning food she gives her baby, we learn that some foods are frequently used and others are not. As for eggs, however, they seem to be generally used, irrespective of the mother's taste.
(4) It was found that a high percentage of children who were frequently given eggs during their weaning period show a preference for eggs later on.
From the above facts, we conclude that the eating experience during the nursing and weaning periods has much to do with the formation of children's taste in later life.View full abstractDownload PDF (13968K) -
A Survey of Consumer's Image of KonnyakuNoriko Kishida1980 Volume 38 Issue 1 Pages 17-25
Published: January 25, 1980
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSIn order to make clear the image of konnyaku regarded as an important factor in its preference, images represented by 10 items were analyzed by the S. D. method with a scale of 5 steps and the suggestion of konnyaku was investigated by free suggestion. The subjects were 1263 women from different generations residing in different areas. The results obtained were as follows:
1) Konnyaku projects an image of being Japanese, plain, homely, low-caloried, good for health, and suitable to all tastes. It is regarded as a traditional and familiar food.
2) The difference of generation as a physiological factor had a great influence on all image items. Namely, significant differences in image were observed among subjects of different generations. Generally speaking, the older the generation, the better the image of konnyaku.
3) The difference in locality, as an environmental factor, had little influence on the image.
4) Suggestion of konnyaku was not related to the differences in generation, or region of residence. The first thing associated with konnyaku was the way it is used for cooking and appears on the menu; the second was related to nutrition, health and hygiene. In the case of junior and senior high school students, however, the second was related to the attributes, classification, and parts of the food.View full abstractDownload PDF (11137K) -
A Survey of the Preference for and Consumption of KonnyakuNoriko Kishida1980 Volume 38 Issue 1 Pages 27-36
Published: January 25, 1980
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSThe present report deals with the preference for konnyaku, its consumption and the mutual relationships investigated by the questionnaire method. The results obtained for the 1263 subjects, all women of different generations residing in different areas, were as follows:
1) Both Ita (block type)-and Ito (noodle tvpe)-konnyaku were somewhat popular. Preference for konnyaku varied significantly among the different generations of the subjects.
2) Consumption of Ita-konnyaku was larger than that of Ito-konnyaku.
3) Persons who had a reason to eat konnyaku differed in proportion to total subjects (28.4-80.0%). Nutrition and preference took precedence as reasons to eat konnyaku.
4) As for eating experience, and interest in eating and cooking konnyaku, a vinegary dish was most popular of six kinds of konnyaku dishes among all subjects.
5) The points that need improvement were mainly smell, color and taste for all subjects. There was significant difference from generation to generation; the younger the generation, the greater the need felt for improvement.
6) As for the relationships between preference and consumption, those persons who like konnyaku wished to eat it more frequently in future than now while those who dislike it wished to eat it less frequently.View full abstractDownload PDF (11450K) -
Hitomi Tohjo1980 Volume 38 Issue 1 Pages 37-44
Published: January 25, 1980
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSThe present study was carried out to examine the effect of krill protein on the nitrogen retention in pregnant rats and on the growth of newborn rats.
Three kinds of krill protein samples were prepared. They were krill meal, boiled krill, and ethanol-treated krill. The nitrogen levels of diets containing those krill samples were made equal to that of casein diet. The experimental diets were given to Sprague-Dawley strain rats weighing approximately 240g during their pregnancy and laction.
The results obtained were as follows:
The nitrogen retention and nitrogen efficiency ratio of the boiled krill group during pregnancy were very similar to those of the casein group. Those of the ethanol-treated-krill group were slightly lower than those of the boiled-krill group. But, those of the krill-mat group were apparently lower than those of the other groups. Nitrogen retention in late pregnancy showed a large increase over that of early pregnancy in the krill-meal group and the ethanol-treated-krill group. Further, the litter size was smallest in the krill-meal group, and the young in all groups were very similar in weight. The newborn in the ethanol-treated-krill group showed a more rapid growth rate than those of the other groups.View full abstractDownload PDF (7127K) -
Satoshi Innami, Atsuka Nakamura, Satoru Ono, Sumiko Nagayama1980 Volume 38 Issue 1 Pages 45-51
Published: January 25, 1980
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSThe present study was undertaken to clarify the interaction between PCB toxicity and dietary protein.
Weanling male rats of the Sprague-Dawley strain received experimental diets containing 0.1% PCB. The PCB used was a mixture of isomers, of which tetrachloride was dominant.
When the rats were given the 0.1% PCB diets with different levels of casein for 55 days, a slight gain of body weight was observed in the 10% casein group. The growth rates in the 20% and 30% casein groups were almost similar to that of the 10% casein group without PCB, the two groups showing no difference in growth rate.
When the rats were given the 0.1% PCB diets with different kinds of protein sources at 20% level for 6 weeks, it was shown that the growth rate was largest in the soy-protein group, followed in this order by the casein, egg-protein and gluten groups. The reason for the low growth rate in the egg-protein-PCB group was explained at both points of lipotropic action and mixed function oxidase induction by the surplus of sulphur-containing amino acids unnecessary for the decreased growth by PCB administration.
Liver weight per 100g body weight in the PCB group was found to be decreased by the high level of dietary protein. However, the phospholipid concentration in the serum of rats given 0.1% PCB increased significantly regardless of the level and quality of dietary protein.View full abstractDownload PDF (7978K) -
a CommentMasashi Nakamura1980 Volume 38 Issue 1 Pages 53-61
Published: January 25, 1980
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSDownload PDF (8602K) -
Yatsuho Ohtani1980 Volume 38 Issue 1 Pages 63-70
Published: January 25, 1980
Released on J-STAGE: October 29, 2010
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Separative Determination of Glucose, Fructose and Sucrose by GaschromctographyKozo Ishiguro, Yoji Date1980 Volume 38 Issue 1 Pages 71-77
Published: January 25, 1980
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESS
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