The relationship between cooking methods and the concentration of serum cholesterol was studied. Minced beef, pork and fish, and the mixtures of each meat and Promic TB-6, a soy protein premixture, were cooked using various methods. Δch (change in serum cholesterol) per 100g of cooked meats and crude protein was calculated by using multiple regression equation (Δch=3.27S₁₄+0.89S₁₆-0.61P+5.88C-6.7) proposed by Hegsted et al.
The results are as follows.
1) All the cooking methods using oil (deep fat frying, sauteing and broiling) were found to lower serum cholesterol on the basis of either 100g of cooked meats or crude protein compared with the control. The most effective method was broiling of the meat dipped in oil for 6 hours prior to cooking. Broiling of a mixture of soy protein and the meat which had been dipped in oil was more effective in lowering the Δch value than broiling of the meat dipped in oil alone.
2) In grilling, roasting, stewing, moist-steaming and micro wave heating, all samples showed slightly higher Δch values per cooked meats and slightly lower values per crude protein as compared with the control.
3) The serum cholesterol lowering effect was more remarkable in fish than in beef and pork. Cooking method using oil was more preferable to those without oil. Safflower oil was more effective than sunflower oil.

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A relation between prevalence of obesity in middle-aged women and their consciousness toward obesity was investigated among 100 college girls' mothers with the mean age of 46±4 years old (body index; 107.6±12.6) and 201 college girls with the mean age of 19±1 years old (body index; 97.3±9.3).
The following results were obtained.
1) Desire for leanness was lower among mothers than among daughters.
2) About 10% of mothers regarded obesity as a healthy state or unrelated to health.
3) About 20% of mothers thought obesity as an age-dependent physiological phenomenon.
4) However, most mothers knew that exercise and lower energy intake had a preventive effect on obesity. There was no difference between mothers and daughters in their knowledge that exercise and lower energy intake were effective for prevention of obesity.
5) Mothers had insufficient knowledge on the energy value of foods compared with their daughgters.

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A gas chromatographic method was used for the analysis of nonvolatile organic acid in fruit wines.
Plum wine (Ume shu in Japanese), cherry wine and plum wine were prepared by the conventional method in this study.
Nonvolatile organic acids in the wines were separated by ion exchange chromatography. Analysis of the acids from butylation by gas chromatography (GC-Mass) led to detection and identification of some acids not reported hitherto.
They were levulic acid and an acid having molecular weight of 121. These two acids are the products of decomposition of sugar by butylation of samples.

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