The influence of the level of chewability of food, dietary habits, and the mothers' attitude towards meal preparation over the masticatory ability and abrasion of the teeth of preschool children was determined.
Abrasion of the teeth was found among the 22.8% of the children, this percentage being higher than that of the children with decayed teeth or an irregular bite. This abrasion was found more in the 5-year-olds than in the 4-yearolds, and among the children who used to suck on a towel in their younger days. Those children whose mothers had paid attention to the development of the oral function during their weaning period and who tried to give home-made food at each meal or snack had abraded teeth in many cases.
Abrasion was hardly found in the teeth of those children who had frequently been eating out, but the masticatory ability of the children with abraded teeth was higher than of those without. The children who had eaten out on fewer occasions or who had not frequently been given convenience food at home were found to have higher masticatory ability than those under contrary circumstances.
Cooked squid, pork fillet, abura-age (deep-fried tofu) and spinach were found to be effective for the development of masticatory ability, while a significant correlation was found between the amount of fiber intake and the masticatory ability. This amount of fiber intake by the children was influenced by the manner of the mothers' feeding during the weaning period, the style of preparation of daily meals, and the overall dietary habits.

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This study was undertaken on 94 female students at a dietetic college to evaluate the nutrient intake from daily lunch and to explain a role of training sessions of school lunch planning. The nutrient intake and energy expenditure over a 3-day period were surveyed. School lunch was provided 10-times to each subject, and a questionnaire survey was made on the leftovers from each meal and the food eaten.
The subjects were classified into the three groups on the basis of BMI: lean (15.2%), normal (83.0%) and obese (2.1%). The mean daily energy intake was 82% of the mean daily energy expenditure. The food intake was lower by the lean group than by the normal and obese groups. The daily nutrient intake at lunch by the female students ranged from 49.3% to 76.9% of the recommended dietary allowance. 74.4% of the female students chose lunch without a main dish.
The proportions of lunch eaten on the 10 surveyed occasions in the categories of the whole meal, staple food only, main dishes and side dishes were 65.8%, 73.5%, 87.2% and 84.4%, respectively. A significant amount of leftovers were apparent on every occasion.
No relationship was apparent between the menu style (Japanese, Western and Chinese) and the nutrient level, leftovers and taste of the school lunches. The reasons quoted for the leftovers were too much staple food and poor taste of the side dishes.
Those subjects who did not eat breakfast tended to leave their lunch.
It is suggested that training sessions for school lunch planning would provide a good opportunity for dietetic college students to learn how to select appropriate nutrients for their own good health.

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This study evaluated the water-soluble vitamin status (vitamin B₁ (VB₁), Vitamin B₂ (VB₂) and vitamin C (VC)) in female collegiate tennis players and untrained students. The tennis players who took some supplements had a higher level of energy intake than those without supplements and the untrained students. Although the VB₁ intake by tennis players without supplements and by the untrained students was higher than the RDA level, their VB₁ status in terms of the TDP (thiamin diphosphate) effect was generally inappropriate. The tennis players without supplements showed a significant inverse correlation between the VB₁ intake (mg/1, 000kcal) and TDP effect. A regression analysis indicated that the VB₁ intake corresponding to the upper level of the normal area (18%) for TDP effect was 0.60mg. The VB₂ intake by tennis players without supplements and by the untrained students was also higher than the RDA level, and an appropriate VB₂ status in terms of the FAD (flavin adenine dinucleotide) effect was apparent in the tennis players and untrained students. The tennis players who took some supplements had a considerably highly intake of both VB₁ and VB₂ than the respective RDA levels, and their vitamin status was appropriate. The tennis players both with and without supplements had a markedly higher VC intake than the RDA level, while the untrained students had a slightly lower level of VC intake than the RDA level. All subjects had appropriate level of serum VC concentration.

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