The Japanese Journal of Nutrition and Dietetics
Online ISSN : 1883-7921
Print ISSN : 0021-5147
ISSN-L : 0021-5147
Volume 44, Issue 5
Displaying 1-6 of 6 articles from this issue
  • Tsuguyoshi Suzuki
    1986 Volume 44 Issue 5 Pages 231-241
    Published: 1986
    Released on J-STAGE: April 30, 2010
    JOURNAL FREE ACCESS
  • Effect on Kimchee-Korean Style Pickled Vegetables
    Bong ha Park, Michiko Koda, Nakako Matsumoto, Tatsuyuki Sugahara
    1986 Volume 44 Issue 5 Pages 243-250
    Published: 1986
    Released on J-STAGE: April 30, 2010
    JOURNAL FREE ACCESS
    Six kinds of salt mixtures were prepared by the addition of potassium chloride to sodium chloride. The contents of potassium chloride in each salt were none, 40, 60, 80 and 100%, respectively. These salts were used in preparing Kimchee-Korean style pickles of Chinese cabbage, cucumbers and Japanese radish. The effect of the content of potassium chloride added to the salts on the composition of the pickles and the results of sensory test with the pickles were studied.
    The results were as follows.
    1) Potassium and sodium penetrated into vegetables in proportion to the ratio of potassium and sodium contents in the salts used.
    2) The contents of calcium, magnesium, amino-nitrogen and organic acids of the pickles were not affected by potassium content in the salts.
    3) Results of the sensory test revealed a tendency of increase in degree of non-preference accompanying the increase in potassium content except for color. According to the overall evaluation by Korean subjects, degree of non-preference for all the samples using 100% and 80% potassium chloride added salts was significantly larger compared to that prepared with 100% sodium chloride, with 1 or 5% risk. Some times, even the samples using 60% potassium added salt were not preferred by Japanese subjects significantly.
    4) Degree of preferences with regard to odor, flavor and overall evaluation for various samples of Kimchee prepared with the potassium chloride added salts were almost coincidental between Japanese and Korean subjects except for tastes.
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  • Keiko Takaki, Yuriko Toda, Kunikazu Oohashi
    1986 Volume 44 Issue 5 Pages 251-256
    Published: 1986
    Released on J-STAGE: April 30, 2010
    JOURNAL FREE ACCESS
    The relation between the sensation of salt taste and nine factors, i. e. sex, age, occupation, place of residence, current health conditions, health condition on the day of test, sense of hunger, disease and the concentration of soup stocks prepared with dried bonito was investigated using Hayashi's multivariate statistical analysis.
    The results obtained were summarized as follows:
    1) Four factors, i. e. the soup stock concentration, age, sex and occupation, were found to correlate closely with the sensation of salt taste;
    i) The higher the concentration of the soup stock, the more intensely the salt taste is felt.
    ii) The more advanced the subject is in age, the lower concentration of salt is preferred.
    iii) Males preferred higher saltiness than females.
    iv) Students who were trained to low salt concentration in nutritionist training school preferred low salt concentration.
    2) The relation between the sensation of salt taste and the factors obtained by the present method, however, were found insufficient to judge the groups to which subjects belonged, suggesting that factors other than those used in the present study may be necessary to improve the results.
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  • Masako Shiraki, Naomi Iwasaki
    1986 Volume 44 Issue 5 Pages 257-265
    Published: 1986
    Released on J-STAGE: April 30, 2010
    JOURNAL FREE ACCESS
    The nutrient intake, dietary habit and state of health of 3 groups of college students were investigated. Three groups consisted of “125 female students living with family”, “105 female students living on their own” and “60 male students living on their own”. We studied how the habit of skipping meals affected their dietary life and state of health.
    1) The nutrients, average intakes of which were found to be less than RDA, were Ca (75-80% of RDA) and Fe (60-70% of RDA) among females and Ca (85%) among males. The intakes by female students of these nutrients per 1, 000kcal were higher than those by male students.
    2) Percentage of students who skipped meals habitually (more than one meals skipped during the 3-day period) were as follows. Breakfast was skipped by 11% of female students living with family, 27% of female students living on their own, and 53% of male students living on their own. Lunch was skipped by 8% of female students living with family, 7% of female students living on their own, and 12% of male students living on their own. Supper was skipped by 2-5% of male students living on their own.
    3) Nutrient intakes were lowered by 10-25% due to skipping breakfast and by 35% due to skipping lunch. This was particularly notable for female students living on their own who skipped breakfast. Quality and quantity of the diets including between-meal snacks of the students who skipped no meals were satisfactory.
    4) The irregularity in taking meals and lack of interests in their dietary life were apparent among those who habitually skipped meals.
    5) There was no significant relation between the state of health and the habit of skipping meals investigated through presence/absence of subjective symptoms.
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  • Yoshie Kanazawa, Toshiyuki Nakao, Kempei Matsuoka
    1986 Volume 44 Issue 5 Pages 267-275
    Published: 1986
    Released on J-STAGE: April 30, 2010
    JOURNAL FREE ACCESS
    Food exchange lists are generally used in planning meals for patients with diabetes mellitus (DM) or chronic renal failure (CRF). Using DM exchange lists, patients can expect fairly exact energy intake, but relatively large errors in protein intake can be introduced. Using CRF exchange lists, on the other hand, patients can expect fairly exact protein intake, but relatively large errors in energy intake can be introduced.
    Diabetic patients who developed nephropathy which turned into severe renal dysfunction are required a strict restriction not only on energy intake but also on protein intake in their diet. Therefore, neither of the lists is suitable for their meal planning. We have revised and re-arranged the list 3 and 4 as well as the supplements of DM exchange lists and newly prepared the exchange lists for patients with diabetic nephropathy with chronic renal failure (DM-CRF).
    In the revised list 3, 40kcal energy and 6g of protein were contained in each 0.5 exchange. In the revised list 4, 80kcal energy and 6g of protein were contained in each 1 exchange. Foods in supplemental lists were classified into three groups according to their protein contents. Meal planning based on these DM-CRF exchange lists was easy, and errors in the energy and protein intake were intermediate between those of DM exchange lists and CRF exchange lists.
    It was concluded that the new DM-CRF food exchange lists were suitable for meal planning of diabetic patients with severe nephropathy.
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  • [in Japanese]
    1986 Volume 44 Issue 5 Pages 277-281
    Published: 1986
    Released on J-STAGE: April 30, 2010
    JOURNAL FREE ACCESS
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