Since 1977, volunteer classes for people wishing to study about prevention of hypertensions have been held in Health Centers in Yokohama City. After 1982, the classes began to be held on regular basis. Dietitians were not necessarily sure of the curricula for the classes because of their inability to assess the effective behavioral improvements in the attendants. Authors tried to improve this situation by jointly preparing improved curricula based on clear identification of objectives, resources, strategy, time table and pre-test and post-test evaluations in accordance with the health education method promoted by WHO. The study was conducted on 80 attendants during the period from August, 1979 to March, 1980 in 7 Health Centers. They were given follow-ups in respect of all the items described in two short questionnaires and records of two meals (taken on two days). The curriculum adopted is oriented toward changing the food pattern in an effort to prevent hypertension. Authors believe that they have found a possibility of improving the dietary patterns of clients despite many difficulties in the behavioral changes.
The present nutrition study was carried out in a district in Goto Island, Nagasaki Prefecture in December 1981 among 60 housewives. The amount of food intake was generally lower than the average values of the 1980 National Nutrition Survey except for rice, fish and shellfish, and fruits. Nutrient intake was substantially sufficient to recommeded dietary intake except for calcium and iron. The partial correlation excluding age factor among food groups and other examined data was significantly positive (p<0.01-0.001) in respect of wheat to fats and oils, fish and shellfish to sugar, and sodium to vegetables. Diastolic blood pressure to confectionary was negative, but body weight to obesity positive, and serum cholesterol to milk was also positive. Using multiple factors analysis for 15 food groups, the authors selected 8 factors of more than 1.00 individual value. Their cumulative proportion was 75.9% and communalities from 8 factors were between 57% and 86%. In regard to factor loadings, the 1st factor was explained as the contrast of rice to wheat, sugar, fish and shellfish, and meat, and the 2nd factor as the contrast between fish and shellfish, and confectionary to potatoes, pulse and meats. The relationship between factor scores of 15 food groups and examined data was not clearly observed except for the negative correlation between the 2nd factor and activity of alkaline phosphatase.
Fourth revision was made sweepingly to Standard Tables of Food Composition in Japan in 1982. We studied the changes in nutrient intake levels for young people in the revised standard table with 115 students (105 males and 15 females) ranging in age from 19 to 32 as subjects. The results were as follows: 1) Ca, Na, vitamins A, B1, B2 and C were significantly higher while P and Fe were significantly lower in the 4th revision than in the 3rd revision. 2) Protein was higher by 7% and fat lower by 4% in the 4th revision.