The nutrient distribution and food intake of meals served at a junior college dormitory for women during one year were studied. The subjects were 30 college students of whom 7 belonged to sports clubs. The following results were obtained.
1) Recommended nutritional requirements for subjects were obtained by studying their life pattern, and compared with the actual intakes. Energy, protein, vitamin B₁, vitamin B₂ and vitamin C intakes exceeded the requirements while calcium (Ca) requirement was barely satisfied and iron (Fe) intake slightly less than satisfactory. As for seasonal differences, there were significant differences in protein, phosphorus (P) and Fe intakes between summer and winter.
2) As for nutrient intakes broken down by meals, the highest levels of intakes were observed for fats and oils, Ca, VB₂ for breakfast, energy, protein, fats and oils, sugars, crude fiber, P, Fe, sodium (Na), potassium (K), VA, VB₁ and VC for dinner, but none for lunch. The intake level of between-meal snacks was as low as ca. 10% except for VC.
3) Common to all meals, high correlation between energy intake and various nutrients at γ>7 was observed between energy and protein/fats and oils/sugars, crude fiber and K, protein and P/VB₂, and P and Fe. High correlation was observed among several nutrients for breakfast, dinner and between-meal snacks.
4) As for the annual average of daily food intake per subject compared with that of the national nutrition survey of the same year, their intakes were higher for fats and oils, eggs and milk, and lower for legumes, fruits, vegetables and fishes.
As for the seasonal differences in food intakes, their intakes were high for potatoes/vegetables/eggs in spring, low for fishes in summer and high for sugars/vegetables/eggs in winter.
As for the seasonal differences of food intakes broken down by meals, there were significant differences observed in sugars/eggs for breakfast, fats and oils/eggs/vegetables for lunch, cereals/potatoes/eggs/vegetables for dinner, and confections for between-meal snacks.
5) Distribution of food intakes by meals revealed the highest intake for sugars/fats and oils/milk/beverages for breakfast, cereals/eggs for lunch, potatoes/legumes/fishes for dinner and confections/fruits for between-meal snacks.
6) Of the various foods taken, correlation at the significant level of γ>0.2 was observed between sugars and meats/milk/beverages, meats and vegetables/seasonings. Broken down by meals, positive or negative correlation at the significant level of γ>0.4 was observed between sugars and milk, fats and oils and vegetables/fruits, legumes and milk/beverages, milk and beverages for breakfast, fishes and meats for lunch, sugars and beverages/fruits/fishes/meats, milk and fruits, and fruits and beverages for dinner.

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A survey was conducted among 367 male and female inhabitants aged 65 or above of Miyano, Yamaguchi City to assess their degree of satisfaction about meals and factors affecting the same. The survey was conducted by personal interviews using questionnaire sheets, the data obtained was treated with Hayashi's Quantification I, and the results are summarized below.
1) When the degree of satisfaction was compared among the family composition of respondents, the lowest score was obtained by the elderly living alone.
2) Factors yielding a positive score in the dietary satisfaction included (1) the amount of food which promoted feeling of satisfaction, (2) family composition where two or three generations family promoted satisfaction, and (3) care for good health. Respondents' positive attitude for maintaining regular habits in daily life of well balanced nutrition, exercises, and rest promoted their feeling of satisfaction.
3) The degree of satisfaction over meals was affected not only by their dietary life but also by interactions of psychosomatic health, familial relationship, tie with the community, and financial situation.

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Effects of Chinese green tea, oolong tea and black tea on lipid metabolism were studied in young and mature rats fed a high fructose diet.
Male Wistar rats aged 4 weeks (70g body weight) and 8 weeks (210g body weight) respectively were used in Experiments 1 and 2. Rats were fed high fructose diets (68%) and additionally given Chinese green tea, oolong tea, or black tea at a concentration normal for humans and at a 5 fold concentration for 8 weeks. The following result was obtained.
1) The high fructose diet induced dietary hyperlipidemia, but those groups given Chinese green tea or oolong tea manifested restrained elevation of plasma triglycerides in both 4-week-old rats and 8-week-old rats. The 4-week-old rats given black tea alone manifested restrained elevation of lipids in plasma.
2) In the group given oolong tea, plasma cholesterol in 8-week-old rats rose; HDL cholesterol in the total cholesterol also rose significantly.
3) In the groups of 8-week-old rats fed Chinese green tea, oolong tea or black tea, the levels of liver triglycerides and phospholipids decreased significantly.

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One hundred and eleven male and female elderlies living in old people's homes were given sensory tests for saltiness and sweetness, and threshold values, preferred densities and correlation between them were studied. Results obtained were as follows.
1) There was a significant difference in the threshold value for sodium chloride taste between males and females at 0.33% and 0.19%.
2) There was no significant difference in the threshold value for sweetness between males and females at 0.53% and 0.54%.
3) There was no significant correlation in the threshold values for saltiness and sweetness between smokers and non-smokers and drinkers and non-drinkers among males.
4) Males showed a significantly higher preferred density of saltiness for miso-soy bean soup than females. As for the preferred density of sweetness in black tea, there were hardly any differences between sexes; more than 60% preferred 6.7% sweetness.
5) The correlation between the threshold value for saltiness and the preferred density of saltiness for miso-soy bean soup was not significant among males and females. The same applies for the threshold value for sweetness and the preferred density of sweetness in black tea.
6) Both the male and female subjects with normal blood pressure showed higher threshold value for saltiness and preference for higher density of saltiness. There was observed a significant difference between those with normal blood pressure and those with high blood pressure in their preferences for the density of saltiness.

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