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Volume 39 (1981)
- Issue 6 Pages 243-
- Issue 5 Pages 193-
- Issue 4 Pages 157-
- Issue 3 Pages 109-
- Issue 2 Pages 71-
- Issue 1 Pages 5-
Volume 39, Issue 6
Displaying 1-5 of 5 articles from this issue
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Seiko Mori, Ken Saito, Yumiko Wakasa1981 Volume 39 Issue 6 Pages 243-257
Published: November 25, 1981
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSFor 3 consecutive days in the 3rd week in every month during 1 year from October, 1978, we investigated intake of nutrients and food groups on 39 female students ranging from 18 to 19 in age. Results are summarized as follows.
1) Compared with the Japanese recommended dietary allowances, the intake of nutrients was 85-90% while that of Vitamin A was 77.6%.
2) Monthly comparison of nutrient intake revealed that the intake of the most nutrients rose in February and September while that of Vitamin C in January.
3) Except for energy source and carbohydrate, there were no significant seasonal differences observed.
4) Based on the nutrient intake of August as the index, Vitamins A and C, iron and fat ranged considerably while other nutrients varied by 10 to 15%.
5) Fruits (61.2%) and green and yellow vegetables (62.5%) were found extremely short in intake.
6) Statistically significant differences were observed on monthly basis of the intake of foods except for confectioneries, oils and fats and soft drinks.
7) Significant differences were observed on seasonal basis of the intake of foods other than confectioneries, oils and fats, seaweeds, fish and shellfish, meat and poultries, eggs and soft drinks.
8) There were observed wider variations in the intake of such groups as potatoes, sugars, fruits, pale colored vegetables and milks based on the food intake in August as the index. The variation was smaller in the groups such as cereals, confectioneries, oils and fats, green and yellow vegetables, fish and shellfish, meat and poultries, and eggs.View full abstractDownload PDF (17606K) -
Taizo Maji1981 Volume 39 Issue 6 Pages 259-266
Published: November 25, 1981
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSWe studied the cooking abilities of 6th graders of a primary school, 3rd graders of a junior high school, and juniors of a university.
1) In every case, males were found to have poorer cooking skills than female students, and they had fewer occasions of participating in cooking at their homes.
2) Among university students, both male and female students who cook generally for their families showed better cooking skills.
3) There are many males who can cook simple dishes as well as main dishes. However, only a few can cook elaborate dishes or those accompanying the main dishes.View full abstractDownload PDF (9725K) -
Part III. De-salting effect of Pre-treatment of CookingSumi Asakusa, Hisako Watanabe, Fusao Akiyama1981 Volume 39 Issue 6 Pages 267-273
Published: November 25, 1981
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSSalt amounts removed from processed foods requiring pre-treatment were measured after boiling, washing with water, dipping in water and dipping in hot water. Results are summarized below.
1) About 75-85% of salt was removed from noodles by boiling.
2) Salt concentrations of boiled noodles were 0.3% in “Hiyamugi”, 0.25% in “Sohmen (hand-made)”, 0.33% in “Udon”, and 0.44% in “Udon (handmade)” respectively. Salt concentration of “Sohmen” decreased to half, i. e. 0.1%, when washed with water after boiling.
3) Effective de-salting of salted seaweeds is achieved by combining washing and dipping in water for a short period of time.
4) Sliced “Takuan-pickled white radish” was removed of its salt content by 40% after being dipped in the water for 5 minutes, and by 70% for 30 minutes.
5) Brown tea proved to be effective for de-salting salted herring roe. After being dipped in the brown tea for 6 hours, it lost 90% of salt although the color and taste both deteriorated. Dipping in water, in 1% NaCl solution, or in water retrieved after use for washing the rice for 30 minutes respectively lowered the salt concentration to about 1/3.
6) Salted dried jelly fish lost ca. 85% of its salt after being dipped in water for 30 minutes. De-salting was more effective when the fish were dipped in hot water.
7) Salt content of “Shirasuboshi-dried young fish” decreased to 2/3 of its initial value when rinsed with hot water.View full abstractDownload PDF (8252K) -
Michio Yamaguchi, Masako Iwaya, Motoyoshi Miyazaki1981 Volume 39 Issue 6 Pages 275-284
Published: November 25, 1981
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSThis experiment compared the nutritional effects of soy protein isolate and its original soybean meal in growing rats. Body weight gain, protein efficiency ratio (PER) and serum components as related to the protein and lipid metabolism were measured in the groups of animals fed steam-heated samples, those not steam-heated, and the ones additionally supple-mented with methionine, threonine, lysine and all the other essential amino acids successively.
Results were as follows. The nutritional effects of soy protein isolate, irrespective of heating, were similar to those of the heated soybean meal as to the most of the above measurements. Methionine and threonine supplements to the samples except for unheated soybean meal improved the body weight gain and PER almost up to their maximum values, i. e. 6.5g/day and 4.0 respectively. An increase in serum albumin and a decrease in urea nitrogen and leucine aminopeptidase were also observed. A sharp decrease in total cholesterol accompanied by a rise in HDL cholesterol suggested the improvement of cholesterol metabolism. Further supplements of lysine and other essential amino acids, however, gave no more appreciable improvements to those values.
It was concluded from these facts that limiting amino acids of soy protein isolate are mostly represented by sulfur-containing amino acids and threonine, and there exist no detrimental factors such as trypsin inhibitor at a physiologically detectable level within limits of these experimental conditions, keeping the original nutritive values of soybean meal.View full abstractDownload PDF (10723K) -
[in Japanese]1981 Volume 39 Issue 6 Pages 289-292
Published: November 25, 1981
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSDownload PDF (4994K)
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