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Volume 46 (1988)
- Issue 6 Pages 249-
- Issue 5 Pages 203-
- Issue 4 Pages 155-
- Issue 3 Pages 107-
- Issue 2 Pages 65-
- Issue 1 Pages 3-
Volume 46, Issue 3
Displaying 1-5 of 5 articles from this issue
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Masahiro Wada, Shoichi Masushige1988 Volume 46 Issue 3 Pages 107-115
Published: 1988
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSDownload PDF (813K) -
Use of Fats in DishesMiwako Narusaka1988 Volume 46 Issue 3 Pages 117-128
Published: 1988
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSThis study was conducted among women in regional communities who attended nutrition guidance classes for 27 years since 1958 and before in order to learn the effect of nutrition guidance on regional women living in Kawabe area of Okayama prefecture. The emphasis was placed on use of fats in dishes in order to learn how the nutrition guidance influenced the kind and number of dishes prepared daily.
1) As the kind and number of daily dishes change, the frequency of using fats in dishes increased remarkably, and significantly after the guidance was started (in 1950) compared to those years before the start (1935-1940).
2) Changes in the kind and number of daily dishes were studied in respect of the patterns of cooking procedure, but no basic changes were observed before and after the start of nutrition guidance. A significant increase was observed, however, in the pattern of preparation (P)—mixing & modification (M)—heating (H) for the dishes using fats.
3) Frequency of cooking dishes which were taught in nutrition guidance classes was studied in respect of the cooking procedure patterns, and was found to be different from the frequency of cooking daily dishes. There was observed, however, no difference in the frequency of fats used in the dishes in the initial stage of nutrition guidance (1958-1964), before and after the guidance. The P→M type and P→H→M type dishes which were absent in the daily diet prior to nutrition guidance became very popular. These dishes were taken up by the nutrition guidance thereafter, and were included in the curricula of the nutrition guidance class.
4) Various dishes taught in the nutrition guidance class were taken up by non-attendants of the lecture on nutrition guidance, suggesting that nutrition guidance class plays an important role in various educations.View full abstractDownload PDF (1211K) -
Taizo Maji1988 Volume 46 Issue 3 Pages 129-138
Published: 1988
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSA survey was performed on 13 male and 13 female students living in lodgings concerning their dietary life for 3 weeks.
1) Male students cooked for themselves less frequently than female students, and skipped meals or ate outside more often. The difference in skipped meals was primarily due to the fact if they had breakfast or not. The students who prepared 2/3 of all their meals on their own rarely skipped meals. These results suggest that ability or desire to cook on their own is necessary to prevent the students from skipping meals.
2) If students wanted to cook their meals more often, they needed to improve their culinary skills and use more variety of foods.
3) Frequency of cooking their own meals was highly correlated with the number of foods they ate per meal, but was only slightly correlated with the better balance of food combinations.
4) The students who rarely cooked for themselves tended to rely on commercially prepared foods or simple dishes such as stir-fried dishes.
5) Frequency of preparing meals on their own was highly correlated with the number of kitchen utensils and the variety of seasonings.
6) Those students who cooked their meals less often and skipped meals or ate out more often had more variety of utensils for drinks such as tea and coffee, indicating their willingness to satisfy themselves by drinks.View full abstractDownload PDF (984K) -
Keisuke Hosotani1988 Volume 46 Issue 3 Pages 139-148
Published: 1988
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSIn order to examine the dietary pattern and awareness of dietary matters among junior high school students, 1, 677 subjects in Wakayama and Osaka prefectures were asked to fill the questionnaries and the following results were obtained.
1) The ratio of male students who ate breakfast every day to total students was 83.8% in villages schools (A, B) and 70.2% in urban schools (I, J). The ratio for those eating bread as staple food was 34.8% average for boys and 35.1% average for girls. These students had coffee, black tea or soft drinks together with bread, and the ratios were 58.1% for boys and 59.8% for girls. The subjects had more variety of side dishes when they had rice as staple food rather than bread.
2) Both male and female students mentioned meat dishes as their favorite; 75.7% for boys and 53.7% for girls. There were more girls than boys who prefered vegetable dishes at 19.3%. Students who took green and yellow colored vegetables during 0 to 2 days a week averaged 31.5% for boys and 37.4% for girls except school A and B. The time they took evening meals became later when they were engaged in after-school extracaricular activities or when they attended tutorial schools after regular school hours; those who ate evening meals after 9pm increased to 11.3% for boys and 8.6% for girls.
3) There were 54.5% of boys and 42.5% of girls who paid no attention to the balanced intake of nutrients, while 52.0% of boys and 25.7% of girls took no interest if they overate or not. Although 80.7% of boys and 92.7% of girls knew that green and yellow colored vegetables were rich in vitamins, only 58.6% of boys and 65.5% of girls knew that vegetables were rich in inorganic substances.View full abstractDownload PDF (977K) -
[in Japanese]1988 Volume 46 Issue 3 Pages 149-150
Published: 1988
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSDownload PDF (271K)
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