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Volume 41, Issue 1
Displaying 1-6 of 6 articles from this issue
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Yoshitoshi Handa1983 Volume 41 Issue 1 Pages 3-9
Published: 1983
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSDownload PDF (814K) -
Kimiko Sugiura, Junko Tanuma, Yasuko Inomata, Yoko Nakajima, Masako Ha ...1983 Volume 41 Issue 1 Pages 11-20
Published: 1983
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSPrenatal classes have been held for expecting mothers at Health Centers in Yokohama city to give guidance on nutrition. As this class is held in every Health Center in the city, it is quite well known; however, there is only limited volume of practical data for the dietary habits of prenatal mothers and their awareness on nutrition. The authors from 9 Health Centers of Yokohama city investigated the food ingestion, preferences and the awareness for nutrition of prenatal mothers who attended the classes. The survey was conducted twice; i. e. once (400 respondents) during the class and once after delivery (263 respondents). The method consisted of a questionnaire on their awareness and a record taking of their meals (3 days).
The result is shown below:
1) 45.3% of respcndents experienced changes in preference for foods, but 83.4% of them returned to old habits after delivery. As is widely known, the pregnant women began to prefer sour or rich dishes.
2) Although 97.3% of respondents took good care of their diet, the percentage dropped to 48.3% after delivery.
3) The dietary patterns of the respondents can be classified into that of mainly rice and that of mainly bread. Those who mainly eat rice took better balanced diet than the other group. In other words, the first group was better than the second group in selection of foods from 6 basic food groups.
4) Respondents took between-meal snacks more frequently than after delivery. As such snacks amount to a greater importance from nutritious point of view, the prenatal class should place more emphasis on improving the quality of such snacks.View full abstractDownload PDF (931K) -
With Special Reference to Milk, Dairy Products, and Green and Yellow VegetablesTetsuzo Takahashi, Yoshiyuki Matsuura, Seiji Osawa, Sumi Fukaya, Hiros ...1983 Volume 41 Issue 1 Pages 21-29
Published: 1983
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSSurveys on the food intake were conducted twice three days, Friday, Saturday and Sunday, in May and November with totally 5, 703 of elementary school children and 2, 258 of junior high school children in Ibaraki Prefecture. Their Friday lunch was served at schools. Correlation between food intake and physical fitness was also studied. Main findings are described below.
The mean intake (g/day/person) of milk, dairy products, and green and yellow vegetables for Saturdays and Sundays were respectively 55.8g, 4.9g and 23.4g for elementary school children and 73.3g, 5.6g and 23.0g for junior high school children.
Compared to lunch served at home (average of Saturday and Sunday lunches), school lunch provided 16.3 times of milk, 14.8 times of dairy products and 3.6 times of green and yellow vegetables for elementary school children, and 13.6 times, 15.1 times and 3.6 times respectively for junior high school children. The percentage of intake in milk, dairy products, and green and yellow vegetables taken from school lunch to the total daily intake on Friday were respectively 79.0%, 62.5% and 41.8% for elementary school children, and 72.6%, 73.2% and 42.3% for junior high school children. It was suggested that the intake of milk, dairy products, and green and yellow vegetables effected the physical fitness not independently but interactively.View full abstractDownload PDF (829K) -
Particularly on the Awareness and Knowledge of School PupilsReiko Saito1983 Volume 41 Issue 1 Pages 31-41
Published: 1983
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSThe school lunch program has earned a solid position in our compulsory educational system. It has much contributed for the improvement of the physical strength and health of school age children. In order to learn the actual facts, the author surveyed their awareness by questionnaires by classifying schools into those served by their own kitchen and those by the central kitchen, and obtained the following results:
1) More than half of the respondents answered that they enjoyed the lunch time at school mainly because they can talk with friends.
2) When they are served foods they don't like, boys swallow them down while half of the girls leave them untouched.
3) Pupils who come to school without breakfast generally lead irregular life.
4) Girls have higher awareness than boys regarding the school lunch program.
5) Girls have more knowledge than boys about nutrition. Although they understand very well the correlation between foods and nutrients, and that between foods and their effects, their understanding on the relation between nutrients and their effects rates a lower degree.
6) One of the factors which determine the amount of ingestion seems to be an optimum ratio of the volume of bread and side dishes. Another relevant factor is tastiness. The awareness and behavior of the children have a significant relation to the ingestion of foods.View full abstractDownload PDF (946K) -
Particularly on Awareness of Teachers and MothersReiko Saito1983 Volume 41 Issue 1 Pages 43-55
Published: 1983
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSWe studied the awareness of 104 school teachers and 869 mothers on school lunch program broken down by the schools which cook lunch at their own kitchens and the schools which are supplied lunch from a central kitchen of the area by circulating questionnaires. The result is summarized below:
1) Teachers are highly interested in school lunch program and enthusiastic about correction of poor eating habits, teaching of table manners and preparing good environment for school lunch. Such efforts in the behavior of pupils are reflected well. Teachers are less enthusiastic about discussions with pupils and school dietitians or utilization of school broadcasting system about the program.
2) The interest of female teachers toward school lunch program is higher than that of male teachers indicating significant differences in their interests in education of nutritionally well-balanced meals and dialogue with pupils.
3) Comparison between the schools which prepare lunch at their own kitchen and those which are supplied lunch from the central kitchen revealed a significant difference in the degree of interest in school lunch program, in the number of notices listed and in the dialogue with dietitian, etc.
4) Mothers recognize the necessity of school lunch program on such grounds that the school lunch is nutritious, effective to correct children's bad meal habits, and saves the trouble of preparing lunch.
5) Half of the responding mothers recognize that their children had unbalanced dietary habits and they were trying to correct them.
6) Mothers who had unbalanced dietary habits were less enthusiastic about correcting the habits of their children and their attitude affected their children.
7) Mothers who took higher interest in school lunch program and dietary habits at home showed positive attitude toward nutritionally well-balanced meals and correction of bad dietary habits, and the result was reflected in the behaviors of their children.View full abstractDownload PDF (1156K) -
[in Japanese]1983 Volume 41 Issue 1 Pages 57-64
Published: 1983
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSDownload PDF (720K)
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