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Volume 47 (1989)
- Issue 6 Pages 267-
- Issue 5 Pages 219-
- Issue 4 Pages 171-
- Issue 3 Pages 121-
- Issue 2 Pages 63-
- Issue 1 Pages 3-
Volume 47, Issue 6
Displaying 1-5 of 5 articles from this issue
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Kazuo Sugawara1989 Volume 47 Issue 6 Pages 267-272
Published: 1989
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSDownload PDF (575K) -
Ichiko Oshita, Tomoe Yamamoto, Yoshiko Goto1989 Volume 47 Issue 6 Pages 273-282
Published: 1989
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSThis questionnaire survey was conducted in 1984 on 533 persons in charge of cooking for their families in Osaka, Hiroshima and Yamaguchi regarding their use and image of ready-to-serve and semi-prepared dishes.
The results are summarized below.
1) Instant noodle packs were most frequently used; once or twice a month by 59.1%, once or twice a week by 21.5%, and three to four times a week by 3.6%.
2) More than 15% of the respondents used ready-to-serve dishes at least once or twice a week which included deep fried vegetables and fish, fritters, croquettes, packed noodles, preserves, and frozen croquettes. More than 90% of the respondents replied that they did not purchase egg rolls, frozen stews and steamed egg custards.
3) Factors related to the use of ready-to-eat and semi-prepared dishes were whether the household was a multi-generational one, whether the persons in charge of cooking held jobs, and the regional differences.
4) According to the survey, the images of the ready-to-eat and semi-prepared dishes held by the persons in charge of cooking were very convenient but not tasty.View full abstractDownload PDF (901K) -
Rie Someya, Yukiko Negishi, Kiyoko Mizuno, Shizuko Muto1989 Volume 47 Issue 6 Pages 283-291
Published: 1989
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSA survey was performed on 997 female junior college students in order to acquire date relevant to dietary guidance for young women. Matters inquired included practices of weight reduction, intake of snack foods and soft drinks, the family function surrounding dietary life (family communication, television watching during meal time, and use of ready-to-serve dishes), attitude toward dietary life (leaving foods on the plate, poorly balanced diet, no interest in foods, not perceiving food and drinks as sources of nutrients, no interest talking nutrition, useless to discuss nutrition, enough to think of nutrition after becoming pregnant), and problematic behaviors concerning dietary life (poor appetite, temporary loss of appetite, after-meal nausea, uncontrollable over-eating, psychological or stress-induced appetite disorders). The results obtained are as follows:
1) Students practicing weight-reduction (WRST) accounted for 12.7%; the WRSTs with the average or less-than-average body weight accounted for 14.3% and 6.1% respectively. The rates of meal skipping for WRSTs were 15.2% for lunch and 16.8% for suppers, while the rates of non-WRSTs were significantly low at 8.4% and 7.7% respectively. The rates of food intakes for WRSTs were lower for all meals than those for non-WRSTs in respect of almost all food items.
2) With respect to questions concerning 13 kinds of snack foods and soft drinks, the combined number of students who answered that “they buy the snacks, etc. in bulk and keep them at hand always” and “buy them once to four times a week” amounted to 30 to 80%. They ate confectioneries at 43.3 to 62.2% between meals, but not so much late at night (less than 16%). When broken down by the mode of living, more than 1/3 of those cooking their own meals ingested soft drinks between meals with more frequency. Most of foods were taken as late night snacks by those living in dormitories. Those who skipped breakfast took snacks at higher rates between meals or late at night.
3) Those with problematic dietary behaviors such as skipping meals or eating alone had poor family functions.
4) There was observed some association between the attitude towards dietary life and the actual dietary practices; those with undesirable attitudes were found to manifest higher rates of skipping meals, eating alone or were less involved in dietary life.
5) Problematic behaviors in dietary life were more prevalent in students who skipped meals or ate alone. Some problems were related to whether or not she was a WRST.View full abstractDownload PDF (876K) -
Uhei Naruse, Makoto Oyaizu, Saishi Hirota1989 Volume 47 Issue 6 Pages 293-297
Published: 1989
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSWe studied fatty acid composition and the cholesterol content in total lipid extracts from the dorsal meat, abdominal meat, skin and viscera of cultured sturgeon (Bester sp.) by gas chromatography, and obtained the following results.
1) The lipid extracts per 100g of the abdominal meat was 5.1g, the dorsal meat 4.9g, the skin 3.3g and the viscera 4.4g.
2) Fatty acid composition of these samples was saturated fatty acids accounting for 23.3-28.5% monoenoic acids 43.2-53.7%, and polyenoic acids 17.9-30.8% respectively.
3) Fatty acids in the lipids from sturgeon parts mainly consisted of C16 saturated acid (13.9-19.0%) and C18 monoenoic acid (26.4-34.0%).
4) Cholesterol contents in the 100g samples were in the following order: dorsal meat (234mg)>abdominal meat (205mg)>skin (179mg)>viscera (41mg).View full abstractDownload PDF (363K) -
Kayoko Nakashima1989 Volume 47 Issue 6 Pages 299-303
Published: 1989
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSGround lean meat of beef was roasted at 230°C in the gas oven, and the mutagenic potentialities of the resulted compounds extracted into water fraction were investigated using the Salmonella typhimurium TA98 system. The antimutagenicity of vegetable juice freshly prepared was measured. The results obtained are as follows.
1) The mutagenic potentiality of the water-soluble fraction of roasted beef was increased in parallel to the duration of treatment at 230°C, and the mutagenic activity of that from the beef roasted for 30 minutes increased tenfold compared with that from raw beef.
2) All of six kinds of fresh vegetable juice examined in the present study suppressed the mutagenic activities present in the extract from the roasted beef. The rates of suppression were 88.5% in the case of parsley, 81.6% in green perilla, 79.8% in Chinese chive, 66.8% in leaf lettuce, 41.7% in carrot and 10.7% in Japanese radish.View full abstractDownload PDF (463K)
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