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Volume 47, Issue 1
Displaying 1-6 of 6 articles from this issue
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Hachiro Nakagawa1989 Volume 47 Issue 1 Pages 3-11
Published: 1989
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSDownload PDF (1016K) -
Kazuo Masuda, Mutsuki Hayakawa, Rieko Aikawa, Shigeru Sawayama, Koreak ...1989 Volume 47 Issue 1 Pages 13-24
Published: 1989
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSThe constituent elements, ingredients and cooking methods employed in preparing 6, 000 menus for school lunches were studied by “Analysis of relativity of elementary technologies”. The following results were obtained.
1) As for the constituent pattern of menus, 18.3% consisted of one each main dish and side dish with staple food, 27.8% additionally included 2 to 3 side dishes, 12.8% additionally included soup, and 25.3% included dessert.
2) Bread was served as staple food with a slightly more frequency than rice, and the main dishes consisted of meat, fish, peas and beans, and egg in this order. The number of food items served per one meal ranged between 13.5 and 18.1, and the number of dishes 2.22 and 2.81.
3) As proteins served in the lunches, chicken was served most often, followed by chicken egg, pork, fried tofu—bean curd and ham. As green vegetables, carrot was served most followed by spinach, parsley, sweet pepper and tomato. Other vegetables served were onion, cabbage, cucumber, green onion and bean sprout.
4) The combination of onion and carrot was most frequently served (3, 108 times) at the relativity of 0.4060, followed by the combinations of potato and carrot, potato and onion, and carrot and pork. As regards the seasonings, the tendency observed was that salt and pepper was often used with vegetable oil, and soy sauce with sugar.View full abstractDownload PDF (888K) -
Makoto Oyaizu, Uhei Naruse, Saishi Hirota1989 Volume 47 Issue 1 Pages 25-29
Published: 1989
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSAcetone-and water-extracted roasted tea samples (Hoji-cha) were mixed in the diet along with lard, and administered to rats for 2 weeks. Effects of administraction on serum total cholesterol and triglycerides and fatty acid in serum and the liver were measured and studied. Following results were obtained.
1) Increase of serum total cholesterol was inhibited by the water extract, and triglyceride by acetone extract.
2) Total polyenoic acid contents of total lipid of serum and the liver were low in rats administered the water extract, but high in those administered the acetone extract.
3) Body weight gain of the animals administered acetone extract was less than those administered water extract.View full abstractDownload PDF (423K) -
Yumi Watabe1989 Volume 47 Issue 1 Pages 31-40
Published: 1989
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSThe relationship between dietary behavior, food preferences and school lunches was studied among 175 second graders and 190 sixth graders of an elementary school.
The results were as follows:
1) Subjects showed higher preferences for cereals, meats, eggs and milk, but not for fishes and vegetables.
2) Preference level for foods among second graders was higher than the sixth graders, and higher among boys than girls.
3) Average food preference depended largely on the materials used in preparing the dishes.
4) Dishes which children did not finish included those prepared from fishes, legumes and vegetables, and those which tasted sour.
5) While the sixth graders showed lower average in the preference test than the second graders, there were more of the former group who could finish the dishes. It was shown that school lunches are effective in training children to accept all kinds of foods and dishes.View full abstractDownload PDF (790K) -
Fumiko Hirahara, Yoshiko Koike, Ryoya Kikuchi, Yoko Ito, Shuichi Kimur ...1989 Volume 47 Issue 1 Pages 41-48
Published: 1989
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSAs the number of food items (Food Number: F. N.) taken daily increases, intake of other nutrients increases and a good balance of essential nutrients is achieved. If vitamin E (E) requirement was to be met by intake of more than 30 F. N., it will be an easy and simple method for nutrition guidance. This study was undertaken to see the correlation between daily F. N. and E intake and other dietary factors among healthy children (13 girls, 12 boys aged 2 years and 11 months-3 years and 2 months) and their mothers (aged 23-35 years old, mean 29±2.5 years old) totalling 25 pairs (50 persons). The results were as follows.
1) Mean F. N. per day for children and their mothers was 23.2±5.0 for the former and 25.9±4.9 for the latter respectively, and 24.5±5.1 for both groups combined. Only 14% of subjects indicated that their F. N. exceeded 30.
2) Mean F. N. of animal origin for children and their mothers was 5.4±1.4 and 5.7±2.2 respectively, while that of vegetable origin was 17.8±4.2 and 20.2±4.2 respectively. The ratio of foods of vegetable origin accounted for 77.6% of the total.
3) As for correlation of daily F. N. and α-tocopherol-equivalent (α-Toc-eq) intake, the E requirement for the Japanese (based on US recommended value) can be met satisfactorily if children and their mothers took at least 26 and 30 F. N. per day respectively.
4) The correlation between daily α-Toc-eq and the vegetable F. N. was γ=0.5, indicating that the required E can be satisfactorily taken if children and mothers took at least 20 and 23 items per day respectively.
5) If the source of required E was to be the animal origin, the ratio of animal fat to total fats and oils should be limited to below 36%.
6) The correlation between α-Toc-eq and other nutritional factors tended to be positive for foods of vegetable origin and negative for foods of animal origin.View full abstractDownload PDF (780K) -
[in Japanese]1989 Volume 47 Issue 1 Pages 49-54
Published: 1989
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSDownload PDF (639K)
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