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Volume 52, Issue 1
Displaying 1-4 of 4 articles from this issue
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Pathogenicity of Helicobacter pyloriRintaro Nakaya1994 Volume 52 Issue 1 Pages 3-12
Published: 1994
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSDownload PDF (2487K) -
Regional Differences in Nutrient IntakesTakahiro Kasamatsu, Noriko Yoshimura, Seiji Morioka, Tsutomu Hashimoto ...1994 Volume 52 Issue 1 Pages 13-23
Published: 1994
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSIn order to examine the regional differences in the dietary habits of residents in Wakayama Prefecture, a nutrition survey was conducted in November, 1986 following the method used for the National Nutrition Survey. The subjects, 752 households in Wakayama Prefecture, were divided into four groups by regions; urban, plain rural, mountainous rural and fishing villages. The results were as follows:
1) In comparison with the nutrient intakes of Japanese as a whole, the subjects' intakes of fat, iron, vitamins and fat energy ratio were lower, but those of protein and fats derived from animal sources and energy derived from cereals were higher. As regards regional differences, the residents of the mountainous rural area had far lower intakes of fat, vitamin A, vitamin B1 and vitamin B2 and a much higher intake of carbohydrates.
2) As to the intake of food groups, the subjects consumed less wheat, potatoes, vegetables, oils and fats, seasonings, beverages, eggs, milk and dairy products than the national average. This was especially notable in the mountainous rural area. On the other hand, much more rice, sugars, fishes and shellfishes were consumed in Wakayama Prefecture as a whole.
3) The ratio of energy derived from rice to total energy was respectively 48.8% in mountainous rural, 42.2% in fishing villages, 41.9% in plain rural and 39.5% in urban areas. All are higher than the national average of 36.1%. The intakes of nutrients such as fat, iron and vitamins were lower than the national average, presumably because of the lower intakes of meat, eggs, milk and dairy products.
The above results indicate that the residents in Wakayama Prefecture maintain the traditional rice-based dietary habits, and that there were marked regional differences. The residents living in the urbanized region took better-balanced diets than others, while those in the mountainous rural region retained the traditional dietary habits of consuming much more rice.View full abstractDownload PDF (1080K) -
Mitami Okubo, Yukiko Iwata, Masayasu Ozeki1994 Volume 52 Issue 1 Pages 25-28
Published: 1994
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSIn order to examine energy consumption by additional exercise, a calory counter as a serviceable item in daily life was used to measure energy consumed in several kinds of exercises.
1) There was a significant difference between energy intake and energy requirement, energy intake being less than requirement.
2) High correlation (γ=0.98) was observed between energy consumption in the survey of physical activities and that by the calory counter.
3) Rope skipping, climbing up and down the stairs, cycling or jogging consumed 100 kcal within the reference time, but quick walking consumed 100 kcal in a shorter time than the reference time.
4) Heart rate of students who consumed 100 kcal by exercise was about 100beat/min, which was less than that achieved by the exercise at 50% of the maximum oxygen uptake.View full abstractDownload PDF (339K) -
Shigeko Isimatsu, Hirohisa Omura, Keiko Muto1994 Volume 52 Issue 1 Pages 29-34
Published: 1994
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSAlthough high nutritional value of sardines is well recognized, they are not necessarily very popular. As the recent trend for health foods intensifies, sardines should be utilized more and the techniques for preparation should be improved.
By grinding sardine fillets in a blender, sardines can be completely utilized including the small bones and skin. An emulsified product of sardines was prepared by adding eggs and soybean oil to ground sardine fillets, and properties of the obtained product were examined.
1) Comparison of a primary processed material for preparing the emulsified product with a common sardine ground meat product revealed that the utilization ratio (calculated on the basis of fresh sardines) of the former was about 51% while that of the latter was about 29%, and that the small bones and skin could be effectively utilized in the primary processed material.
2) To give a preferable reddish color to the emulsified sardine product, krills were added at about 1/3 times the quantity of the sardine product.
3) Addition of eggs and soybean oil to the frozen ground sardine fillets lowered the hardness (but not cohesiveness), adhesion, gumminess and brittleness of the product, and gave a consistent texture to the product.
4) The product with a composition ratio of frozen sardine fillet:egg:soybean oil=1.0:0.5:1.0 was considered the most preferable.
The product is characterized by the consistency not found in any of the previous similar products. By taking advantage of this property in cooking, a number of sardine foods and new methods of processing sardine meat can be developed.View full abstractDownload PDF (496K)
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