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Volume 43 (1985)
- Issue 6 Pages 277-
- Issue 5 Pages 223-
- Issue 4 Pages 175-
- Issue 3 Pages 117-
- Issue 2 Pages 71-
- Issue 1 Pages 3-
Volume 43, Issue 4
Displaying 1-6 of 6 articles from this issue
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Arthur V. Everitt, [in Japanese]1985 Volume 43 Issue 4 Pages 175-182
Published: 1985
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESS -
Yuki Yano1985 Volume 43 Issue 4 Pages 183-191
Published: 1985
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSIn order to elucidate the nutritional status of the people of Toshi Island in Mie Prefecture, a survey on their dietary pattern was conducted in October, 1983 among 69 housewives aged between 25 and 34.
The results were as follows:
1) The intake of most nutrients was satisfactory in terms of the recommended dietary allowances, but that of calcium, iron, vitamin A and vitamin B2 was below the standard.
2) The relative proportions of energy obtained from protein, fat and carbohydrate were 15.9%, 23.3% and 60.8%, respectively.
3) The consumption of fish was 2.6 times more than the standard dietary pattern proposed by Takai et al., whereas those of vegetables and milk were significantly lower.
4) The average daily intake of fish protein was 28.7g per person, which corresponds to 61.3% of the total daily intake of animal protein.
5) The systolic blood pressure of the islanders was significantly lower than the average value reported in the National Nutrition Survey conducted in 1981.
6) Intake of micronutrients, particularly that of calcium, by fisherwomen was lower than the housewives. The food consumption profiles and cooking methods employed by fisherwomen were monotonous and simple.View full abstractDownload PDF (979K) -
Keiko Matsumoto, Zenkichi Okutomi, Machi Ando, Soichi Chokki1985 Volume 43 Issue 4 Pages 193-198
Published: 1985
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSAs the survival rate of hemodialysis patients has markedly improved, those who are engaged in work also increased. For such patients, the opportunity of eating their meals outside their homes has also increased. This habit is causing problems in their receiving hemodialysis and maintaining health, leading to their loss of confidence in selfmanagement. The author investigated the dietary habits of hemodialysis patients to assess the effect of nutritional counseling given to them. The investigation conducted between April, 1982 and March, 1983 (before giving nutritional counseling) was compared with that conducted between November, 1983 and August, 1984 (after nutritional counseling) to reveal some improvements in the atittude of patients. The results are outlined as follows;
1) The investigation revealed that 42.8% of “those who did not eat out” increased to 66.7% after the nutritional counseling, showing an decreased tendency in the frequency of taking meals outside their homes. The main reasons given for eating out before the counseling were “one of the pleasures (52.8%)” and “troublesome to prepare lunch (33.3%)”, while those after the counseling were “compelled to eat out because of the work (71.4%)” and “one of the pleasures (23.8%)”.
Noodles, raw vegetables and rice bowls were foods which they avoided before they received the nutritional counseling, while soy sauce, Worcestershire sauce and other seasonings were avoided after the counseling.
2) They listed “saltiness, sourness and sweet tastes” as the tastes to which they were sensitive in meals they took outside their homes. They also preferred these tastes. “No response” to this guestion was as high as 66.6%.
3) As for alcohol ingestion, about 52.4% responded that they “did not drink” before the counseling, but this value increased to about 71.4% after the counseling. The major reason for their drinking was social and due to business both before and after the counseling.
4) The points which they noted in eating out before and after the nutritional counseling were “salt” and “protein” intakes. After the counseling, there were more patients who were aware of their total daily intake. The primary motive for choosing particular dishes was “to suit one's taste” before the counseling, while it changed to “nutritional values” after the counseling.View full abstractDownload PDF (680K) -
Miwako Narusaka1985 Volume 43 Issue 4 Pages 199-208
Published: 1985
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSTo survey the effects of nutrition education on community level, the author investigated by interview method the women who had attended the class of nutrition education more than 20 years ago.
The subjects consist of 82 women of a rural district in the central part of Okayama Prefecture (district A) and 67 women from a farming village in the suburbs of Okayama City (district B).
1) They were generally in better physical condition than women of the same age and they tended to have many hobbies and participate as leaders in community activities.
2) Among the points stressed in the nutrition education were increasing consumption of milk, soybeans, vegetables, fish, etc. and paying more attention to well-balanced eating habits. A majority of them answered that they considered food as one of the most important requirements for health.
3) In district A, there were large differences between those who had accepted the nutrition education well and those who had not. Women in district B showed that they retained what they learned better than those in district A.
The survey indicated that the attendants of the class were not only more attentive to health and food but also participated actively in community activities.View full abstractDownload PDF (1095K) -
Hiroshi Hayami1985 Volume 43 Issue 4 Pages 209-213
Published: 1985
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSDownload PDF (417K) -
[in Japanese]1985 Volume 43 Issue 4 Pages 215-217
Published: 1985
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSDownload PDF (333K)
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