In order to examine the relation between bowel movements and constipational tendency broken down by age, sex and regional group, a survey was conducted on 242 college women (18-20 years of age) and their parents (63 mothers and 52 fathers) living in and around Osaka, 172 college women in Fukuoka (18-20 years of age) and 142 in Taegu, Korea (16-22 years of age). Those who had bowel movements less than three times a week were classified as suffering from constipation. Chi square test was used for cross totalization of surveyed items.
(1) Difference by age and sex.
1) Sixteen percent of students, 19% of their mothers and 4% of fathers complained of constipation. The difference in the frequency of bowel movements among the three groups was significant (p<0.001).
2) Frequency of hard stools increased with the degree of constipation in students (p<0.001) and mothers (p<0.001), while no differences were found in the nature of stools among the three groups (p<0.10).
3) A correlation was noted in fathers between the time required for a bowel movement and its frequency (p<0.005). The time required for a bowel movement tended to be longer in the order of students, mothers and, then fathers (p<0.001).
4) A correlation was found between the time of defecation and the degree of constipation (in students: p<0.001, mothers: p<0.001, fathers: p<0.005). Eighty-one percent or more of those with regular movement had a bowel movement between the time they rose and after breakfast, while persons with constipation had no definite time of defecation. The time of defecation among the three groups was also different (p<0.001).
(2) Differences by location of domicile.
1) Of the students in Osaka, Fukuoka and Taegu, 16%, 31% and 61% respectively were suffering from constipation. The difference in the frequency of bowel movements among the three groups was significant (p<0.001).
2) Frequency of hard stools increased with the degree of constipation in Osaka (p<0.001) and Fukuoka (p<0.005), but no differences were found in the nature of stools among the three regions (p<0.05).
3) A correlation was noted in Fukuoka between the time required for a bowel movement and its frequency (p<0.05). The time required for a bowel movement tended to be longer in the order of Fukuoka, Osaka and then Taegu (p<0.001).
4) A correlation was found between the time of defecation and the degree of constipation (in Osaka: p<0.001, Fukuoka: p<0.005, Taegu: p<0.005). Less bowel movements are ocassioned between the time they rose and after breakfast as movements decrease in number. The time of defecation among the three regions was also different (p<0.001).

View full abstract

In order to examine the dietary life of “Tanshin funin” workers (salaried workers who live away from their wives and children in their respective places of appointment), 168 subjects in Sendai were asked to fill the questionnaires and the following results were obtained.
1) They were mostly from Kanto districts (Tokyo, Kanagawa, etc.) and away from home for three years on the average. Eighty percent of them were above 40 years of age. They were all men.
2) As main concerns regarding their families, the people in their 40's listed their children's education first. Those in their 50's were worried about the health of their families. As to the problems concerning themselves, their own health was at the top of the list irrespective of age.
3) The biggest problem in their daily life was food.
4) Sixty percent of them had their meals regularly, and their supper tended to be the most irregular among meals.
5) Those who were older cooked their meals more often than the younger ones.
6) The older people were more careful not to overeat so that they might be in good health.
7) Sixty-eight percent of them had a balanced diet, but unbalanced diet was observed in all the age groups, and it seemed difficult for them to change their eating habits.
8) Diet selection of foods in major categories were as follows.
Group I (rice, wheat flour and other cereal products): taken every day by all the age groups.
Group II (fish, shellfish, meat, eggs and soybeans): taken more frequently by the younger than the older generation.
Group III (butter, margarine, fat and oil): taken less frequently by the older generation at a significantly lower level from the younger group.
Group IV (green and yellow vegetables): taken less frequently by all the age groups than light-colored vegetables.
Group V (milk and dairy products, seaweeds and small fish): taken more frequently by the older generation than the younger group.
9) Alcoholic beverages were preferred by the middle aged and older groups whilec offee was preferred by the younger group. Smoking was most popular among the 30's. Differences by age group were noted.
10) “Tanshin funin” workers tended to gain weight after separation from their families, owing to an increase in the intake of alcoholic beverages and food and lack of physical exercises.

View full abstract

To investigate the sensory attributes of “Kuzuyu” puddings made of several kinds of starch, factor analysis were conducted on the results of sensory evaluation by the semantic differential (SD) method. The pudding was prepared from starches of cassava, potato, waxycorn and arrowroot. The results are summarized as follows:
1) The profile of sensory attributes obtained by SD method using 20 items on appearance, palatability and preference showed the greatest similarity between cassava and waxycorn and then between waxycorn and arrowroot.
A significant correlation between the intensity and preference of sensory attributes was recognized for the pudding in respect of items such as appetite-tempting, glossiness, transparency, mildness, aftertaste, and smoothness in the order listed.
2) Through a factor analysis conducted to characterize the intensity of sensory attributes, it was extracted that the first factor was the overall preference image and palatability, the second factor appearance, and the third factor viscosity. The total contribution ratio was 80.2% from the first to the third factors. From tests of significant difference by the multiple comparisons between paired samples in each factor, the profile of each starch was clearly recognized.
3) From a factor analysis for preference of sensory attributes, it was found that the first factor was palatability and overall evaluation, the second factor appearance, and the third factor viscosity. The total contribution ratio was 79.5% from the first to the third factors. From tests of significant difference by the multiple comparisons between paired samples in each factor, it was found that cassava was preferred most in palatability and overall evaluation, followed by waxycorn, potato, and arrowroot in this order in the overall evaluation.

View full abstract

In order to investigate the changes in diet of the Japanese accompanying sudden changes in the dietary environment ocassioned by a move to a foreign country, a questionnaire survey was conducted between January and March, 1980 on 32 Japanese households having stayed in New York City or its vicinity for more than three months but less than three years.
Consumption of the following foods increased in US: beef, dairy products, fruits such as oranges and melons, fruit juice and staples such as bread and pasta. These foods are obtainable more easily and at lower prices in US than in Japan, and the respondents had tasted them even while living in Japan. Foods such as lamb, turkey and duck which they had not consumed in Japan did not increase in consumption in US, even though they were more readily available.
The respondents consumed less pork, processed soybean foods such as bean curd, fish paste products, sea food and steamed rice; these foods are not as readily available in US as in Japan. Although their consumption of steamed rice, noodles and processed soybean foods decreased while in US, the respondents ate these foods 9, 2.5 and 3.2 times per week respectively.
Radical changes in the dietary environment caused by the move affected the kinds of food and frequency of their intake because of the ready availability and individual dietary experiences. However, they retained some of uniquely Japanese dietary habits such as eating steamed rice as staples.

View full abstract