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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 2
Displaying 1-6 of 6 articles from this issue
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Fumiko Tonozuka, Takeko Tani, Nakako Matsumoto1982 Volume 40 Issue 2 Pages 69-77
Published: 1982
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSIn order to learn how we should control the saltiness of soups served by food services in institutions, we conducted following experiments mainly by means of sensory tests.
We measured the salt content in soups which were being kept warm, and then asked the panel members to report the intensity of saltiness as they first tasted the soup and also in the middle of the meal. For finding whether the panel members could actually perceive and distinguish the changes in the salt concentration in soups, we conducted the faculty test.
The result of the experiment was as follows. There were no significant differences in the saltiness recognized for different time points during the meal. When the salt content in the soup exceeded 50% of that of the whole meal, the panel members began to appreciate the intensity of the salt strongly while proceeding with the meal. The ability to distinguish the degree of saltiness disappeared when the difference in the salt concentrations exceeded 0.05% with the salt concentration of over 0.8%. When the differences in the salt concentrations were 0.1% and 0.2% respectively, it was impossible to tell the difference when the salt concentration exceeded 1.4%.View full abstractDownload PDF (688K) -
Kimiko Matsushita, Noboru Saito, Fusae Ohtsuji1982 Volume 40 Issue 2 Pages 79-90
Published: 1982
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSHyperlipidemia is one of the important causes of atherosclerosis in patients with diabetes mellitus. We examined serum lipids of fasting 147 male outpatients of diabetic type. In the group of diabetic types given 50g oral glucose tolerance test, there were observed a significant positive correlation between the level of low density lipoprotein cholesterol (LDL-C) and aging, and a significant negative correlation between the level of high density lipoprotein cholesterol (HDL-C) and the standard body weight ratio or the level of triglyceride (TG), while there were significant positive correlations between total cholesterol (T-C) level, LDL-C level, TG level, T-C/HDL-C, TG/HDL-C or (T-C-HDL-C)/HDL-C and the standard body weight ratio. There was a significant positive correlation between T-C level and TG or LDL-C level. When the values of fasting blood sugar (FBS) were increased, T-C or TG increased significantly.
According to the questionnaires, HDL-C level tended to decrease in smokers, while it significantly increased in those who ingested more than 200g of vegetables per day. Ingestion of many varieties of foods rich in saturated fatty acids tended to increase T-C level. This paper suggests the reduced body weight and improvement of FBS would be effective for treating hyperlipidemia in patients with diabetes mellitus.View full abstractDownload PDF (1193K) -
Chiyoko Seki, Shigemaro Takahashi, Masayuki Akabane, Mitsuru Kimira1982 Volume 40 Issue 2 Pages 91-102
Published: 1982
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSWe studied changes in the quantities of foods purchased between 1965 and 1979 based on “Yearly Amount of Quantities by Commodities per Household” from “Annual Report on the Family Income and Expenditure Survey”. Results are as follows:
1) “Other non-glutinous rice” rather than “standard rice”, “tuna fish” and “yellowtail” rather than “horse mackerel” and “mackerel”, “superior grade sake” and “first grade sake” rather than “second grade” and “compounded sake” have come to be preferred. This is suggestive of the turn Japanese dietary life took for more expensive commodities. The increase in the amount of purchase for “fish, meat, vegetables, etc.” was also noted.
2) Against the increase of purchases of “beef”, “pork”, “chicken”, “other meats”, “bacon”, “fresh milk”, “cheese”, “lettuce”, “tomato”, “green pepper”, “cauliflower”, “beer”, “whiskey”, the purchase of rice decreased. As for seasonings and condiments, “edible oil”, “margarine”, “mayonnaise”, “ketchup”, “jam” and “curry powder” increased, but the purchase of “salt”, “soy sauce”, and “miso; soybean paste” decreased.
The above results suggest that the changes in the dietary life toward western things, in respect of raw materials (as indicated by the former) and in respect of seasonings (as indicated by the latter).
3) As a whole, the purchase quantity showed an increase pattern between 1965 and 1979, and a gradual increase after 1979.View full abstractDownload PDF (951K) -
Atsuko Murayama, Satoko Miwa, Fumiyo Sato, Noriko Mitamura1982 Volume 40 Issue 2 Pages 103-113
Published: 1982
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSAs a means for investigating the trends in daily dietary life, we studied the time required for cooking and preparing, the number of cooking steps and kitchen utensils used and the cost of materials in respect of most commonly prepared 234 dishes. Principal component analysis was applied to the data obtained. The results are as follows:
1) The first component means the time-factor in preparing meals and the second component the cost factor.
2) 234 dishes studied were classified to 10 groups and described below.
3) About 90% of the dishes prepared for daily meals are in the range of +0.5 to -0.5 at the F1 axis (first component) and ±0.2 at the F2 axis (second component).
4) Ready-to-serve dishes were at -0.3 of the F1 axis, while dishes which were retortprocessed, and those using frozen or half-cooked foods were at 0-0.25 of the F1 axis.
5) Dishes made from scratch were in the positive quarters of the F1 and F2 axes and those requiring simple steps only in the positive quarter of the F1 axis and the negative quarter of the F2 axis.View full abstractDownload PDF (823K) -
Atsuko Murayama, Satoko Miwa, Fumiyo Sato, Noriko Mitamura1982 Volume 40 Issue 2 Pages 115-119
Published: 1982
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSWe carried out an investigation for 3 days in the autumn of 1981 among 300 junior college students in respect of their daily meals. Dishes they had for supper were classified into 10 groups, and association analysis was conducted in order to examine the combinations of the dishes.
The following results were obtained:
1) Group 8 showed the highest frequency at 40.1%, Group 7;23.2%, Group 9;14.4% and Group 6;9.9%. The rest of the groups showed the frequencies of less than 3%.
2) Six clusters were obtained from the association analysis. Cluster 8 showed the highest ratio at 24.8%, followed by Cluster 10 at 24.5% and Cluster 9 at 14.3%. Cluster 8 consisted of dishes selected from Group 8 (52%), Groups 8 and 6 (12.7%), and Groups 8 and 3 (12.2%), while Cluster 9 consisted of dishes of Groups 7 and 8 (64.5%), and of Groups 7, 6 and 8 (21.5%). Cluster 10 were of Groups 9, 8 and 6 (37.6%), Groups 9 and 8 (25.2%), and then Groups 9 and 7 (15.1%).
3) Supper menu consisted of traditional Japanese dishes such as cooked rice, miso soup, Japanese pickles in addition to meat dish and salad. Meat dish and salad were preferred by younger generation because of comparatively inexpensive costs, ease in cooking and short cooking time, i. e. 20 to 30 minutes.View full abstractDownload PDF (426K) -
[in Japanese]1982 Volume 40 Issue 2 Pages 121-126
Published: 1982
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSDownload PDF (614K)
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