The Japanese Journal of Nutrition and Dietetics
Online ISSN : 1883-7921
Print ISSN : 0021-5147
ISSN-L : 0021-5147
Volume 43, Issue 2
Displaying 1-5 of 5 articles from this issue
  • Hiroyoshi Endo, Atsuaki Gunji
    1985 Volume 43 Issue 2 Pages 71-75
    Published: 1985
    Released on J-STAGE: April 30, 2010
    JOURNAL FREE ACCESS
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  • Characteristics in Respect of Age and Sex
    Nakako Matsumoto, Kayoko Fukuda
    1985 Volume 43 Issue 2 Pages 77-81
    Published: 1985
    Released on J-STAGE: April 30, 2010
    JOURNAL FREE ACCESS
    The number of days required for becoming used to 0.7% salt Misoshiru-fermented bean paste soup was studied in groups classified by age and sex.
    The result obtained was as follows.
    1) Seventy-six percent of the respondents needed about 10 days to become used to the 0.7% salt soup.
    2) No distinction by age was observed in the length of time required for becoming used to low salt diet.
    3) No distinction by sex was observed as well in becoming used to low salt diet.
    4) The tendency seen in acclimatization was quite gradual as from “somewhat less salty than should be” to “optimal”.
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  • Yukie Kato
    1985 Volume 43 Issue 2 Pages 83-92
    Published: 1985
    Released on J-STAGE: April 30, 2010
    JOURNAL FREE ACCESS
    This study was conducted to investigate variations in nutritive value of protein by sequentially changing the protein ratio in several combinations of foods and to obtain a desirable mix ratio for enhancing the nutritive value of protein. “Protein score” (FAO, 1957) and “Amino acid score” (FAO/WHO, 1973) were used to evaluate the protein value. Combinations of foods were selected from daily diets of the Japanese; polished rice or bread with one or two other items such as egg, milk, cheese, sardine, flounder, beef, pork and soybean.
    The results obtained were;
    1) Changes in protein and essential amino acid contents were obtained by calculating the content ratio of each of eight essential amino acids as against basic amino acids by sequentially changing the mix ratio of protein in foods.
    2) Increase in protein in items such as egg, milk, etc. as against protein in rice or bread caused a rapid initial increase in the protein score and amino acid score. Subseqent changes in the two chemical scores of these mixed foods varied depending on combinations and chemical scores of the ingredients.
    3) Lysine or sulfur-containing amino acid is not a first limiting factor for those having the higher chemical scores in combinations of two items of foods. Such combinations were usually those where proteins in other food items were 30-40% of that in polished rice, and 40-50% of that in bread. These figures suggest the appropriate proportion of animal proteins to total dietary protein of two items of foods.
    4) Variations in chemical score of protein in the combinations of polished rice or bread with two kinds of other foods were easily surmisable from those in the combinations.
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  • Reiko Takezoe, Kazuko Hirai, Keiko Okamoto, Eiko Kawakami, Kuniko Miya ...
    1985 Volume 43 Issue 2 Pages 93-98
    Published: 1985
    Released on J-STAGE: April 30, 2010
    JOURNAL FREE ACCESS
    To obtain data on the relationship between constipation tendency and dietary habit, we surveyed the bowel habit and food intake of female college students. Subjects studied were: 100 students majoring in food sciences at a college; 52 majors of food sciences at a junior college; and 72 student nurses at a college. All the colleges were situated in and around Osaka. Total of 224 subjects were asked to fill in questionaires in mid January, 1983. Those who had bowel movements three times or less a week were classified as suffering from constipation.
    Of the students surveyed, 84% lived at home; and 13% indicated they skipped meals often, mostly breakfast. No relationship was observed between the rate of skipping meals and the living style or constipation tendency. Despite the fact that 90% considered costipation affected their health, 25% did suffer from constipation. Of those suffering from constipation, 35% had hard stools and the time required for a bowel movement tended to be long. Of those replying that they often experienced abdomenal pains or distention, 64% and 70% respectively suffered from constipation. More than 50% of those with good bowel habit responded that they had bowel movements soon after breakfast, while no set time could be established for those suffering from constipation.
    Study on a possible relationship between constipation and dietary pattern revealed that there was no significant difference between intake of vegetables and potatoes and the number of bowel movements the respondents had. 44% of those who suffered from constipation indicated they consumed less amount of milk and dairy products such as cultured milk and yogurt. 52% responded that they had such only once or twice a month. Of those who had bowel movement once or twice a week, 75% took cultured milk or yogurt less than once or twice a month.
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  • Survey on Amount, Appetite and Mood
    Emiko Toyose
    1985 Volume 43 Issue 2 Pages 99-106
    Published: 1985
    Released on J-STAGE: April 30, 2010
    JOURNAL FREE ACCESS
    Merchant seamen on board must live in a unique environment in that they are isolated from the rest of the world for several months at a time, forced to work and live at all times in the same and limited space with their colleagues.
    For a better control of their health, it is essential to gather information on how they feel toward their meals, the amount of food they take and appetite, and to feed back such information to meal preparation.
    Based on such a view point, the author conducted a questionnaire survey of merchant seamen at work on board. The result was analyzed in terms of Chi-square tests and Hayashi's quantitative determination theory (category III), and is summarized below.
    1) A significant difference in the amount was observed between breakfast and lunch. (Chisquare test)
    2) A significant difference was observed in appetite; big appetite for supper and less for breakfast. A significant difference in the attitude was also apparent in the morning when they did not feel vigorous. (Chi-square test)
    3) Analysis of their consciousness of meals in terms of Hayashi's quantitative determination theory (category III) revealed three groups as expressed by 2-dimensional representation of the first and second correlation ratio axes; group I are those with large appetite, feeling well and satisfied with meals served on board; group II are those with small appetite, feeling unwell and dissatisfied with meals served on board; and group III are those with moderate appetite, feeling moderately well, and feel the amount of food served is excessive.
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