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Volume 68 (2010)
- Issue 6 Pages 351-
- Issue 5 Pages 289-
- Issue 4 Pages 253-
- Issue 3 Pages 157-
- Issue 2 Pages 65-
- Issue 1 Pages 1-
Volume 68, Issue 5
Displaying 1-7 of 7 articles from this issue
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Original
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Motoko Taguchi, Wakako Tatsuta, Mitsuru Higuchi2010 Volume 68 Issue 5 Pages 289-297
Published: 2010
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSThe resting enegy expenditure (REE) of female athletes is compared in different types of sport. Eighty-one female Japanese athletes (age, 20.3 ± 1.2 y; height, 162.3 ± 6.5 cm; body weight, 56.4 ± 7.9 kg; body fat percentage, 20.4 ± 5.1%; lean body mass (LBM), 44.8 ± 5.0 kg) age-matched with sixteen non-exercise controls were studied. The athletes were classified into three groups according to the type of sport (endurance, n = 21; power and strength, n = 40; and ball games, n = 20). REE was measured by indirect calorimetry. The body composition was measured by air displacement with the BOP POD system. REE did not significantly differ among all the groups in any energy units. Significant correlations were found between LBM, BW and REE in both the athlete and control groups. The slopes and intercepts of the three regression lines between REE and LBM were no different among the athlete groups. A multiple-regression analysis showed the most powerful predictor to be LBM (45.0% contribution) and second to be T3 (50.3%) among the athletes. REE of the female Japanese athletes in different types of sport was similar and was affected by the body composition (LBM), regardless of the type of sport.View full abstractDownload PDF (798K)
Research Note
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Miho Nozue, Kyungyul Jun, Yoko Ishihara, Yasuko Taketa, Narumi Nagai, ...2010 Volume 68 Issue 5 Pages 298-308
Published: 2010
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSThe consumption of nutrients and food groups on days with or without school lunches was assessed among 5th grade elementary school students. The distribution of meals in one day was also compared. A cross-sectional study was conducted from October 2007 to February 2008 in Tokyo and Okayama. Weighing and observation were used to collect data on the school lunches, while dietary records by children accompanied by photographs were used to collect data on meals at home. The study lasted three days, two non-consecutive days with school lunches (weekdays) and one day without (Saturdays or Sundays). The subjects were 82 children with a normal obesity index. The consumption of calcium, vitamin B1, vegetables, and dairy products was significantly higher on the days with school lunches, while the consumption of salt and seasonings was significantly lower on the days with school lunches. The consumption of calcium, vitamin B1, and vitamin B2 at lunch accounted for a larger percentage on the days with school lunches. The results indicate that eating or not eating school lunches affected the consumption of nutrients and food groups for a child's entire day.View full abstractDownload PDF (858K) -
Tae Kaimoto, Mayumi Shibuya, Hideo Maeda2010 Volume 68 Issue 5 Pages 309-314
Published: 2010
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSThis study investigates the effects of young sprouts of Aralia elata SEEM (taranome in Japanese) on the serum and liver lipid profiles of rats fed on a high-fat diet with added cholesterol. Taranome was freeze-dried, powdered through a 600-μm sieve and extracted with ethyl alcohol. This powder, the extract, and the residue from the extract were separately added to the high-fat diet, and the effects compared with those of 20% casein and non-added high-fat diets. Male Sprague-Dawley rats (4 weeks old) were assigned to five groups and fed on the different diets for 4 weeks. Ingestion of 5% taranome powder and its ethyl alcohol extract or residue had no marked influence on the food intake or body weight gain, and the serum indices indicated that the liver and kidney functions were little influenced. Feeding the non-added high-fat diet markedly increased the liver lipid levels and decreased the serum HDL-cholesterol level, but the triacylglycerol level in the liver was decreased by the added 5% taranome powder and its ethyl alcohol residue. These results suggest that some components in taranome may be useful for lipid metabolism in the liver.View full abstractDownload PDF (425K) -
Minoru Higashimoto, Hiroko Itoga, Nao Shinbata2010 Volume 68 Issue 5 Pages 315-321
Published: 2010
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSThe effects were studied of refrigerated storage, repeated fermentation and added sweetening/flavoring materials or alcoholic drinks on the number of bacteria in homemade yogurt. The number of bacteria in the refrigerated yogurt was decreased by approximately one-quarter per week of storage. A slight decrease in the number of bacteria was apparent during repeated fermentation, but it was not practically significant for daily consumption. The sweetening/flavoring materials commonly used for yogurt did not affect the number of bacteria in it. Bacterial growth was suppressed by the presence of a high concentration of ethanol, whereas it was significantly enhanced by a low ethanol concentration. These results indicate the convenience of homemade yogurt for daily consumption when prepared to individual tastes.View full abstractDownload PDF (725K)
Brief Report
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Miyuki Imamoto, Nobutaka Kurihara, Satoko Kumagai, Setsuko Tsutie2010 Volume 68 Issue 5 Pages 322-327
Published: 2010
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSNutrition education by registered dietitians requires terms by which subjects can precisely understand their intentions. The Japanese term “hikaeru”, which is used to tell people to reduce the intake of such things as salt and fat, doesn't give a clear indication of how and how much needs to be done. We investigated the effectiveness of the term “hikaeru” in nutrition education by a questionnaire survey to identify the perception of the term by registered dietitians working in Hyogo, JAPAN. We chose five descriptors as the objects of “hikaeru”: energy, sweet items, alcohol, animal fat and salt. More than 50% of the registered dietitians use the term in their nutrition education. How and by how much they expect their subjects to reduce the intake of the five objects by use of the term varied greatly among individual dietitians. There were significant differences for ‘salt' according to the number of years of their experience: < 3 years, ≥ 3 and < 20 years, and ≥ 20 years. It is concluded that the term “hikaeru” is so ambiguous that it cannot always help subjects to improve their diet by itself. Registered dietitians need to advise subjects on their diet by the term not alone but along with other terms that are as specific as possible.View full abstractDownload PDF (735K) -
Noriko Sudo, Makiko Sawaguchi, Nobuo Yoshiike2010 Volume 68 Issue 5 Pages 328-334
Published: 2010
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSA questionnaire survey was conducted on human resources and business continuity planning for food services at 592 Japanese disaster-base hospitals between January and March 2010 in the event of a new influenza pandemic. Of the 392 facilities (66%) that responded, 43% answered that their hospital's guidelines included countermeasures planned for nutrition and food services. While 55% had established schemes for identifying employees who were highly likely to be absent because they have young children or functionally dependent family members, only 36% had prepared for filling a sudden vacancy and 24% for changes in menus and methods for serving food. The virus causing the 2009 influenza pandemic was avirulent as a result. Although schools in certain regions were closed, there were no limitations to daily living, no shortages of food and necessities for life, and no suspension of public services. Therefore, most of the respondents have decided that “selection of alternatives when business connections become unavailable” and “stock of possible materials that may be difficult to be supplied” are “to be conducted if infection would prevail.” Since an outbreak of a virulent emerging infectious disease may occur in the future, making preparations that can respond immediately to prevailing infection is important.View full abstractDownload PDF (630K) -
Miho Nozue, Midori Ishikawa, Kaoru Kusama, Miki Miyoshi, Misa Nishida2010 Volume 68 Issue 5 Pages 335-341
Published: 2010
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSRecently, there has been increasing public interest in nutritional issues in developing countries, as well as learning needs of international nutrition among students in the registered dietitian training schools who have future goal toward international cooperation. Yet, it has been recognized that there is possible great gap between the contents in the Guidelines for National Examination for Registered Dietitian, those of teaching materials, and actual learning needs. Under this circumstance, this study aimed to investigate the contents on international nutrition in the existing 21 textbooks of Nutrition Education and Public Health Nutrition. It was found that several textbooks didn't meet the guidelines in international nutrition. In particular, the contents of these textbooks focus on introduction of food guide and dietary guidelines only, most of which were the information on developed countries. It is however in developing countries where the ones involved in international cooperation would actually work, and thus necessary to learn health/nutrition problems of these countries. Our finding would suggest that more information should be provided respect to not only current nutritional problems but also appropriate approach to solve these problems.View full abstractDownload PDF (405K)
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