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Volume 40 (1982)
- Issue 6 Pages 293-
- Issue 5 Pages 247-
- Issue 4 Pages 183-
- Issue 3 Pages 131-
- Issue 2 Pages 69-
- Issue 1 Pages 3-
Volume 40, Issue 6
Displaying 1-6 of 6 articles from this issue
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Yoko Kikuchi, Noriko Sakamoto, Yuko Ito, Yasuko Kokubun1982 Volume 40 Issue 6 Pages 293-301
Published: 1982
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSThe purpose of this study is to investigate the diets for elderly patients on regular hemodialysis treatment by means of the survey on their preferences and nutrient intake. We prepared new menus for them based on the findings of this study.
1) Elder people tend to prefer traditional Japanese dishes to which they are accustomed, and tend to avoid rich foods because of physiological reasons.
2) The actual energy and nutrient intakes for elderly patients were 1, 480kcal for energy and 51g for protein average for a week while those of the regular diets offered to dialytic patients were 2, 080kcal for energy and 64g for protein.
3) The standard energy recommended for dialytic patients of 2, 000kcal is quite high compared to the intake of the healthy elderly people living in the same prefecture of the recommended values for those over 60. The protein intake standard for the dialytic patients in this hospital (60g) is substantially the same as that for the healthy elderly people of this prefecture as well as that for the recommended value for those over 60.
4) It was decided that the energy for the standard diet for the elderly patients on dialysis should be 1, 600kcal, 400kcal less than that for the regular dialytic patients. The protein content was set at 60g, the same as the regular dialytic patients.
5) The menu for the elderly dialytic patients are to be prepared with special care given to the following points; (1) Traditional Japanese dishes will be served. (2) Produces of the season will be served and the local cuisinary techniques will be employed. (3) Oils and sugar will not be used more than necessary. (4) Foodstuffs will be cooked to a soft consistency.
6) Advantages of such special menus are; (1) Well balanced intake of different food groups, energy and protein. (2) Menus based on the traditional meals would offer pleasure and satisfaction of meals to the patients.
7) Decrease by 400kcal of meals offered to senior patients on dialysis did not result in aggravation of anemia, hyperpotassemia and hypernitremia among patients.View full abstractDownload PDF (2167K) -
Tetsuzo Takahashi, Shigeji Muramatsu, Hiroshi Obi, Yuriko Shibahara1982 Volume 40 Issue 6 Pages 303-310
Published: 1982
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSEffects of white, brown and new enriched rice diets on growth, amount of voluntary exercise and swimming endurance time were compared in rats. Main results were as follows:
1) The final body weight was heaviest in the group fed new enriched rice and lightest in the white rice group with significant differences. The body length showed the same tendency as the body weight, but there were no significant differences in the tail length.
2) Food intake in the white rice group was significantly less than the other two groups during the most of the experimental period. Food intake in the new enriched rice group tended to be larger than in the brown rice group after 42nd day, but the difference was not significant
3) Apparent digestibility of protein in the brown rice group was significantly lower than in the other two groups. There was no significant difference between the white rice and the new enriched rice groups.
4) Amount of voluntary exercise was significantly less in the white rice group than in the other groups after 59th day. The amount in the brown rice group was less than in the new enriched rice group after 63rd day, but not significantly so.
5) Swimming endurance time was shorter in the white rice group than in others. No significant difference was found between the brown rice group and the new enriched rice group.
6) No significant differences were found in the total cholesterol level in the serum of three groups. Urinary excretion of vitamin B1 and B2 were in the following order; new enriched rice group>brown rice group>white rice group with significant difference.View full abstractDownload PDF (667K) -
Yoshiki Kobatake, Morio Saito, Fumiko Hirahara, Sachie Ikegami, Satosh ...1982 Volume 40 Issue 6 Pages 311-325
Published: 1982
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSThe present experiments were designed to find the desirable dietary composition for preventing cholesterolemia. Male Sprague-Dawley rats were fed hypercholesterolemic diets containing 15% polished rice to which several experimental foodstuffs were added singly or in combination. Determinations were carried out on the concentrations of major lipid fractions, lipid peroxide in the serum and liver, and high density lipoprotein cholesterol (HDL-cholesterol) in the serum. Results were as follows.
1) The serum cholesterol decreased in rats fed a diet with a single addition of safflower oil, whole soybean, okara (residues of tofu-soy milk processing) and shiitake (dried black mushrooms), respectively. Among them, safflower oil was the most effective. Combination of okara and shiitake showed the synergestic cumulative effect.
2) When the fish oil (sardine oil) containing highly unsaturated fatty acids was singly added to the diet, a marked decrease of serum cholesterol was observed. However, the combined addition of fish oil with okara or shiitake was not so effective as the single addition of fish oil.
3) Kombu (sea weed) was hardly effective for decreasing the serum and liver cholesterol concentrations. When other hypocholesterolemic foods were combined with kombu, kombu did not enhance the effectiveness of other foods.
4) The concentration of HDL-cholesterol in the serum of rats fed safflower oil or fish oil tended to elevate compared to the cholesterol-fed control group, and the ratio of HDL-cholesterol to total cholesterol in these groups were also significantly higher than those of other groups.
5) When rats were fed the diets containing fish oil, the lipid peroxide concentrations in the serum and liver were markedly elevated, but addition of okara and shiitake to a fish oil diet alleviated this effect.View full abstractDownload PDF (1136K) -
Rieko Aikawa1982 Volume 40 Issue 6 Pages 327-335
Published: 1982
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSDownload PDF (666K) -
Tomio Ichikawa, Kiyokazu Hagiwara, Akiko Tsuda, Keisuke Tsuji, Yumiko ...1982 Volume 40 Issue 6 Pages 337-342
Published: 1982
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESS -
[in Japanese]1982 Volume 40 Issue 6 Pages 343-345
Published: 1982
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSDownload PDF (1794K)
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