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Volume 49 (1991)
- Issue 6 Pages 289-
- Issue 5 Pages 241-
- Issue 4 Pages 185-
- Issue 3 Pages 105-
- Issue 2 Pages 53-
- Issue 1 Pages 3-
Volume 49, Issue 4
Displaying 1-5 of 5 articles from this issue
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Epidemiological Approach and EvidencesTomio Hirohata, Yoshifumi Tomita, Suminori Kono1991 Volume 49 Issue 4 Pages 185-191
Published: 1991
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSDownload PDF (743K) -
Keiko Miyoshi, Michio Sasajima, Takeko Tani, Fumiko Tonozuka1991 Volume 49 Issue 4 Pages 193-204
Published: 1991
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSAs a means of quality control for food services, adequate temperatures for warm storage of food were studied. The experiment was performed by setting the temperature of a warmer at 50°C, 60°C, 70°C and 80°C and the time for keeping foods in the warmer at 30 minutes, 60 minutes, 90 minutes, and 120 minutes. The temperature distribution in the warmer was analyzed, and changes in the temperature and quality of five food items kept in the warm storage studied. The results were as follows.
1) The temperature in the warmer ranged between the prescribed value and 20°C above the value because of the thermostat. Its cycle varied depending on the prescribed value, but it was usually between 45 and 70 minutes.
2) Food items which showed changes in the temperature in accordance with the warmer's temperature were fried mackerel and fried potatoes, and those which did not change in the temperature were hamburg steak and cooked pumpkin. Changes in the storage temperatures affected food items differently.
3) Changes in the weight and water content attributable to warm storage were more pronounced when the storage temperature was higher and the hours longer. The changes in quality attributable to storage were caused mostly by evaporation of water.
4) Changes in the residual total vitamin C in the samples attributable to warm storage were dependent on the original vitamin C content before the foods were placed in warm storage. Fried potatoes with the low content showed a tendency for remarkable decrease.
5) Measurement using a texturometer revealed that fried mackerels and fried potatoes became hardened after warm storage while fried green peppers became softened.
6) The sensory test revealed that food samples apparently deteriorated except cooked pumpkin. The color and appearance in particular deteriorated remarkably.
7) Results of the present experiment indicate that the maximum preferred time for warm storage at respective temperatures was 30 minutes for hamburg steak at the prescribed temperatures, 120 minutes at 60°C and 60 minutes at 70°C and 80°C for fried mackerels, 60 minutes at the prescribed temperatures for fried potatoes, 60 minutes at 60°C and 70°C and 30 minutes at 80°C for fried green peppers, and 120°C at the prescribed temperatures for cooked pumpkin.View full abstractDownload PDF (1092K) -
Chronological Changes in the Four-year PeriodYoshimi Yamaoka1991 Volume 49 Issue 4 Pages 205-216
Published: 1991
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSChanges in nutrition intake during a 4-year period were investigated among 357 fathers of the students at a dietitians' school in Kyoto City. The survey was conducted twice, in 1982 and 1986.
1) Nutrients that were not consumed at the minimum nutritional level in either year were calcium and vitamin B2, whereas vitamin A intake was insufficient in 1982 alone. The levels of other nutrients were above the minimum nutritional requirements.
2) The subjects were divided into Groups A and B according to their life style. In 1982, the intake of meat, animal protein and animal fat in Group A was higher than in Group B, and the number of obese subjects in Group A was also greater than in Group B.
3) In 1986 these tendencies with respect to meat consumption and obesity in Group A were no longer present. On the other hand, the intake of green and yellow vegetables had increased in Group A with a significantly higher intake of vitamin B1.
4) The foods whose intake was high for both years were: rice, seafood, and light-colored vegetables among subjects engaged in agriculture, forestry and fishing; alcoholic beverages among those engaged in commercial, manufacturing and service industries: beans and fruits among those engaged in highly skilled occupations; green and yellow vegetables among those in the management class; and meat among those engaged in clerical work. Subjects engaged in manual labor consumed no particular categories of food more than any others.
5) The only nutrient whose intake was significantly increased in 1986 was vitamin A (among the management class and clerical workers). The nutrients whose intake was significantly reduced in 1986 were salt (among agriculture, forestry and fishing workers), and iron and vitamin C (among highly skilled workers). Subjects engaged in manual labor exhibited no significant changes.View full abstractDownload PDF (1222K) -
Yoshiko Matsuoka, Goro Yonekawa1991 Volume 49 Issue 4 Pages 217-225
Published: 1991
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSIn order to study the best method of education and guidance for increasing calcium intake, we studied the levels of general knowledge and understanding about calcium and its functions. The subjects in the study were 487 and 115 randomly-selected people in Aichi Prefecture during the period from June to September, 1988. The results obtained were as follows.
1) As regards the knowledge level of calcium-containing foods, the highest percentage of correct answers was found in the so-called high calcium foods such as milk and many kinds of small fishes. However, our subjects tended to overestimate the calcium content of milk and dried young sardines. In contrast, however, they tended to underestimate the calcium content in less popular calcium-rich foods such as dried bean curd and Komatsuna-green.
2) With respect to the substances to accelerate digestion and absorption, over 50% of the subjects failed to identify vitamin D.
3) Regarding the comprehension level of the physiological functions of calcium and calcium deficiency diseases, the highest percentage of correct answers was found in items of the bone and teeth. (The correct answers for this particular question were: “hardens tissues of the bones and teeth” and “causes the disorder of the bone and tooth formation”.) More than 85% of the subjects had no knowledge of other physiological functions of calcium. As for “osteoporosis”, the percentage of correct answers was higher in the older age bracket compared to the younger age bracket.View full abstractDownload PDF (870K) -
Kunitoshi Sekimoto, Tooru Masuoka, Hideaki Nango, Hajime Inoue1991 Volume 49 Issue 4 Pages 227-232
Published: 1991
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSThis study was performed to investigate lipid metabolism in 10 patients on hemodialysis therapy for renal failure and receiving an iodine-enriched egg daily as a supplement to diet for 9 months. The patients, who were all males and aged 26 to 59 years, included eight with chronic glomerular nephritis and two with IgA nephropathy. They were examined by periodic measurements of serum total cholesterol and triglyceride (TG) levels at 3-month intervals. The mean serum total cholesterol level for the entire group was 190mg/dl at the outset and decreased to a level of 160mg/dl at 9 months. The mean serum TG level for the 10 patients fell to 209mg/dl from the initial value of 300mg/dl in 3 months of egg intake and remained at an approximate level of 200mg/dl thereafter till 9 months. For seven patients with the initial serum TG value of 200mg/dl or more (mean: 392mg/dl), the mean serum TG level decreased to 259mg/dl in 3 months and to 238mg/dl in 9 months.View full abstractDownload PDF (597K)
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