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Volume 48 (1990)
- Issue 6 Pages 253-
- Issue 5 Pages 205-
- Issue 4 Pages 149-
- Issue 3 Pages 97-
- Issue 2 Pages 53-
- Issue 1 Pages 3-
Volume 48, Issue 3
Displaying 1-5 of 5 articles from this issue
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Takahiro Nishimune, Tomio Ichikawa1990 Volume 48 Issue 3 Pages 97-105
Published: 1990
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSDownload PDF (880K) -
The Relation with the Factors for Cooking MealsNaoko Yasuda, Keiko Okamoto, Machiko Asano, Noriko Fukakura, Junko Oda ...1990 Volume 48 Issue 3 Pages 107-119
Published: 1990
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSWe studied the use of ready-to-serve dishes and grounds for their use, their experiences of tasting and preparing, culinary knowledge and willingness to cook among housewives who are mainly responsible for preparing meals at home. The survey was conducted between December, 1984 and January, 1985 among 1, 332 subjects in charge of cooking in Osaka area. Obtained data were classified according to age and profession.
The results are as follows.
1) Over 1/3 of respondents shopped for grocery 3 to 4 times a week; most of those in their 40s and 50s shopped 5 to 6 times a week.
2) Forty three % of the respondents spent 45 to 60 minutes for preparing supper. Those holding jobs spent 30 to 45 minutes while those with no jobs spent 60 to 90 minutes.
3) Among 10 items which the respondents cooked at home during the past year were steamed egg custard (24%) and corn potage (41%). The items purchased as ready-to-serve dishes were steamed egg custard, croquette, Jiaozi-dumplings, roasted fish, etc. Reasons for purchase were that they were easy to eat, troublesome to prepare, easy to purchase, etc.
4) Those dishes that respondents did not prepare at home such as egg custard, corn potage and Ma-Pou bean were also the dishes which some did not know how to prepare, which some had not eaten for a year, and which some did know how to prepare but did not make.
5) Respondents who cooked all of ten dishes were those who always cooked their meals and those who didn't tended to purchase ready-to-serve dishes for reasons of convenience.
6) The processes which were found troublesome were chopping, wrapping, preparing fish and cooling ingredients which were time consuming, and steaming, making broth, rolling ingredients skillfully which required culinary skills.
7) Those who spent longer time in preparing suppers were housewives who held no jobs, those who loved cooking, those with bigger families and those older than average (but younger than 60), those who had more number of cooking utensils, those who have tasted or made the ten dishes, those who had knowledge of cooking or those willing to try.View full abstractDownload PDF (1143K) -
Chizuko Maruyama, Motoko Murata, Junko Tomiyama, Eri Kumamoto, Satomi ...1990 Volume 48 Issue 3 Pages 121-126
Published: 1990
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSSensitivity for salty taste was examined by using test papers among healthy (391) and hypertensive (138) males in Tokyo. The results are as follows.
1) The recognition threshold of salty taste was higher among hypertensive subjects than the normal subjects particularly among those aged 50 to 54 years old.
2) In both groups, the recognition threshold of salty taste was lower among subjects aged 45 or older than those aged 44 or younger. It was more pronounced in the hypertensive group.
3) In both groups, there were no age differences in respect of their family history and experiences of living in the areas known for high salt intake. However there were more number of younger people among hypertension patients who restricted the salt intake than the older patients.
The above result suggests that those aged 45 or over should be taught the need for decreased salt intake by training to determine the saltiness for prevention and therapy of hypertension.View full abstractDownload PDF (549K) -
Abnormal Lipid and Glucose Metabolism in View of Alcohol Intake FrequenciesTomoko Minagawa, Toshiko Yamada, Kiyoko Kihara, Yasuko Kikuchi, Akira ...1990 Volume 48 Issue 3 Pages 127-133
Published: 1990
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSWe examined the laboratory data of middle-aged males who underwent health examinations with an emphasis on the frequency of alcohol intake. The following results were obtained.
1) In the group with high alcohol intake frequency, serum total cholesterol (TC), triglyceride (TG), low density lipoprotein-cholesterol (LDL-C) and very low density lipoprotein (VLDL) levels tended to be higher and LDL levels increased more significantly than the group with low alcohol intake frequency. However, serum high density lipoprotein-cholesterol (HDL-C) and chyromicron levels were observed to be no different.
2) Mild hyperlipidemias in TC, mild and moderate hyperlipidemias in TG and low HDL-cholesterolemias were observed more frequently in the high frequency group. Low LDL-cholesterolemias were noted more frequently in the low frequency group.
3) As for serum apoproteins, apo B levels in the high frequency group increased significantly as compared with the low frequency group, and apo A-I levels also tended to be higher. No intergroup differences were observed in apo A-II levels.
4) During the oral glucose loading test, plasma glucose levels indicating a border-line curve tended to be higher in the high frequency group than in the low frequency group.
5) In the liver function test, serum γ-GTP and Al-Pase activities tended to be elevated in the high frequency group.
6) As for past medical histories, no differences were observed in the incidence of gastrointestinal diseases, diabetes mellitus and liver diseases. But incidences of heart diseases and hypertension were higher in the high frequency group than in the low frequency group.
In conclusion, health education on alcohol consumption and daily dietary life is warranted especially for middle-aged males for prevention of atherosclerotic diseases.View full abstractDownload PDF (727K) -
[in Japanese]1990 Volume 48 Issue 3 Pages 135-142
Published: 1990
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSDownload PDF (6514K)
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