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Volume 70 (2012)
- Issue 6 Pages 325-
- Issue 5 Pages 275-
- Issue 4 Pages 219-
- Issue 3 Pages 165-
- Issue 2 Pages 83-
- Issue 1 Pages 1-
Volume 70, Issue 3
Displaying 1-7 of 7 articles from this issue
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Original Articles
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Marie Mizoshita, Rie Akamatsu, Kumiko Yamamoto, Yukari Takemi2012 Volume 70 Issue 3 Pages 165-172
Published: 2012
Released on J-STAGE: June 29, 2012
JOURNAL FREE ACCESSObjective: To examine the relationship between metabolic syndrome (MetS) with lifestyle and weight change among Japanese adults.
Methods: We used data on 3,342 participants (1,614 male, 1,728 female), obtained from specific medical checkups and a self-administered questionnaire survey conducted by a health insurance society between April 2009 and March 2010. The questionnaire included questions on sex, age, lifestyle (physical activity, 3 items; eating behavior, 6 items; smoking behavior, 1 item; and rest, 1 item), and weight change (long-term weight increase and short-term weight change, 1 each item). On the basis of the medical checkup results and the presence of a combination of risk factors, the subjects were divided into 3 groups: MetS, at the risk of MetS, and non-MetS groups, in accordance with MetS criteria. Single and multiple logistic analyses were performed to examine the relationship of lifestyle and weight change with the MetS/at the risk of MetS groups and the non-MetS group, which were independent factors.
Results: The MetS group comprised 275 subjects (8.2%; 236 men [14.6%], 39 women [2.3%]), and the at the risk of MetS group, 335 (10.0%). Subjects with the risk of high blood pressure (n = 752, 22.5%) were seen primarily in the at the risk of MetS group. In men, the lifestyle and weight change factors associated with MetS were walking speed (odds ratio [OR], 1.56; 95% confidence interval [95%CI], 1.20~2.02), eating speed (OR, 1.46; 95%CI, 1.12~1.91), and long-term weight increase (OR, 7.91; 95%CI, 6.05~10.34). In women, these factors were walking speed (OR, 1.66; 95%CI, 1.02~2.72), long-term weight increase (OR, 11.94; 95%CI, 6.93~20.67), and short-time weight change (OR, 2.04; 95%CI, 1.25~3.34).
Conclusion: Long-term weight increase and walking speed were associated with MetS in both men and women. Further, MetS was associated with eating speed in men and short-term weight change in women.View full abstractDownload PDF (858K)
Brief Reports
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Megumi Oomiya, Akiko Kiyohara, Maki Kinoyama2012 Volume 70 Issue 3 Pages 173-180
Published: 2012
Released on J-STAGE: June 29, 2012
JOURNAL FREE ACCESSObjective: This study aimed to investigate the working situation and the required knowledge and skills of the dieticians who are working in the food supply chain, including food processors, retailers, wholesalers, and food serveries.
Methods: We designed a two-round questionnaires for 186 and 147 dietitians (first and second rounds) working in the food supply chain, using the Delphi technique. The first survey period was from the middle of April to the end of June 2010, and the second period was from the middle of August to the beginning of October 2010. The content analysis method was used to analyze the descriptive data.
Results: We got 147 answers from the 186 subjects in the first survey (response rate 79%, 141 valid responses), and 83 answers from the 147 subjects in the second survey (response rate 56%, 81 valid responses). Many of the dietitians working in the food supply chain belonged to sales, research and development, and marketing departments, and worked to inform their clients about nutrition and health. The results of the content analysis showed 31 categories of required knowledge and skills for dietitians, including “skills of communication, and hearing, understanding the clients” and “deep knowledge of nutrition and dietetics.”
Conclusions: This study suggests that high-level communication skills are required for dietitians in the food supply chain. More specifically, they are required to have deep technical knowledge of nutrition and health and communicate this knowledge to their clients in plain terms.View full abstractDownload PDF (1249K)
Research & Field Notes
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Tomomi Ainuki, Rie Akamatsu, Fumi Hayashi, Yukari Takemi2012 Volume 70 Issue 3 Pages 181-187
Published: 2012
Released on J-STAGE: June 29, 2012
JOURNAL FREE ACCESSObjective: To examine the reliability and validity of the Subjective Diet-Related Quality of Life (SDQOL) scale among Japanese adults.
Methods: Data (n = 2,936) from “Research about the present status of and consciousness about shokuiku,” a study conducted by the Cabinet Office between November and December 2009 (response rate: 58.7%) were used for the analysis. The sample consisted of 1,344 males (45.8%) and 1,592 females (54.2%). Cronbach's alpha was examined as an indicator of the internal reliability of the six items comprising the SDQOL scale, and data on construct and criterion-referenced validity confirmed the validity of the SDQOL scale. The associations between the entire SDQOL scale and measurements of household secure level and satisfaction with life were examined using Spearman's correlations (rs) via criterion-referenced validity.
Results: Exploratory and confirmatory factor analyses demonstrated that a model consisting of four items fitted the data (GFI = 0.99, AGFI = 0.96, CFI = 0.99, RMSEA = 0.08; 90% CI: 0.06~0.10). Cronbach's alpha was 0.72. The findings that scores on household secure level (rs = 0.16, p < 0.001) and satisfaction with life (rs = 0.38, p < 0.001) were correlated with higher scores on the SDQOL show the criterion-referenced validity of this instrument.
Conclusion: The reliability and the construct and criterion-referenced validity of the SDQOL scale were confirmed. Additional research should examine the association between the SDQOL scale and diet.View full abstractDownload PDF (872K) -
Noriko Sudo, Nobuo Yoshiike2012 Volume 70 Issue 3 Pages 188-196
Published: 2012
Released on J-STAGE: June 29, 2012
JOURNAL FREE ACCESSObjective: Offering dietary support during a disaster is one of the functions required of registered dietitians. Training programs for registered dietitians should ideally include education on nutrition during disasters in their educational curriculum, but the current picture in this regard is unknown. This paper aims to investigate the present state of education on nutrition during disasters and the various obstacles faced in improving it.
Methods: In July 2011, we performed a mail survey among teachers of public health nutrition and food service management in 117 institutions (four-year colleges) with training programs for registered dietitians, throughout the country.
Results: The response rate was 68.4%. We asked the teachers whether they conducted lectures or practical training focusing on dietary support (public health nutrition) or food service management during disaster in or before the 2010 academic year. We found that 48.8% of the public health nutrition teachers and 89.7% of the food service management teachers answered that they did. In and after the 2011 academic year, that is, after the Great East Japan Earthquake, 80.5% of the former and 94.9% of the latter answered that those subjects would be incorporated in their syllabus or that they would respond in some other way. Teachers with no experience of disasters (either by being affected by the disaster or by providing support), and who had not conducted research or attended lectures or symposia related to disaster nutrition tended to answer negatively.
Conclusions: Implementation of education differed by field and by teachers' personal experience. Issues such as lack of confidence and lack of skill among teachers and shortage of appropriate teaching material still need to be addressed.View full abstractDownload PDF (888K) -
Sumiko Yasukawa, Kento Takada, Maiko Iwabe, Nobuo Yoshiike2012 Volume 70 Issue 3 Pages 197-206
Published: 2012
Released on J-STAGE: June 29, 2012
JOURNAL FREE ACCESSObjective: As part of a maternal and child health program, a cross-sectional survey was conducted regarding maternal dietary knowledge, dietary behavior, and lifestyle during pregnancy and child-rearing periods; the characteristics of each period were assessed to determine the time points at which educational assistance should be provided to mothers.
Method: A survey using a self-administered questionnaire was conducted involving pregnant women and mothers having children aged 3 years or less, who were living in a town of Hokkaido. Three questionnaires were designed pertaining to the following periods: the pregnancy period (administered at pregnancy notification), immediately after delivery (administered at 0 month, birth notification time, or newborn baby visit), and the child-rearing period (administered at 3-month, 1-year, and 1-year-6-month health check). The data were collected during May 2010 to April 2011.
Results: A total of 772 responses were collected (response rate: 86.7%). Behavioral changes toward balanced diet were assessed. In the pregnancy period, the proportion of women in the maintenance stage was 7.3%, increasing to more than 2 times in the period immediately after delivery (17.3%). Further, the proportion increased during the child-rearing period, reaching to approximately 4 times that in the pregnancy period when their children reached the age of 3 years. However, the proportion of women in the action stage did not increase during those periods. The levels of satisfaction with dietary lifestyle were 53.6% and 78.1% in the pregnancy period and in the period immediately after delivery, respectively. The proportion of persons who habitually smoked and consumed alcohol was higher in the period immediately after delivery than in the pregnancy period.
Conclusion: Maternal dietary knowledge and behavior varied during the periods of pregnancy and child rearing. Therefore, we consider it necessary to provide appropriate educational support during these periods, in particular, during the pregnancy period.View full abstractDownload PDF (1015K) -
Natsuki Ohike, Koichi Kawamata2012 Volume 70 Issue 3 Pages 207-212
Published: 2012
Released on J-STAGE: June 29, 2012
JOURNAL FREE ACCESSPurpose: There have been several reports on the effects of heat-treatment on polyphenolic compounds in vegetables but not in fruits. The purpose of this study was to determine the influence of heat treatment (blanching) on the anti-oxidation activity in different types of fruits.
Methods: In this study, we used apples, Japanese pears, peaches (white or yellow pulp), nectarines, Japanese plums, prunes, and grapes; all the fruits were locally produced in the southern Nagano area of Japan. Each fruit, with the peel still attached, was cut into 3 equal parts. One of the pieces was heated in a microwave oven for 1 min, enough for the surface temperature to reach boiling point. Another piece was boiled in hot water for 2 min, and the third piece was left uncooked. The total polyphenol content of the 8 kinds of fruits, grown locally in the Southern Nagano Region of Japan, was measured by using the Folin-Ciocalteu method. We analyzed the anti-oxidation activity by using a spectrogram photometer to measure the elimination of the α, α-diphenyl-β-picrylhydrazyl (DPPH) free radical. Polyphenol components were extracted with 1% HCl in MeOH. High-performance liquid chromatography (HPLC) method was used to measure the vitamin C concentrations of the sampled fruits.
Results: Total polyphenol content in each fruit did not change before and after heating in a microwave and/or boiling in hot water, except that for white peaches, in which the polyphenol content significantly reduced after boiling in hot water. The anti-oxidation activity did not change after heating and boiling, except in white peaches and apples. A significant reduction in the anti-oxidation activity was observed in white peaches after boiling and in apples after heating in a microwave. Vitamin C was hardly detected in all cases in our experiment. These findings indicate that total polyphenol content and anti-oxidation activity may not be correlated with the vitamin C content in these fruits.
Discussion: Blanching treatment caused a significant reduction in anti-oxidation activity in white peaches and apples, which suggests the possibility of flowing out the polyphenol compounds to broth but not decreasing the reductive form of vitamin C.View full abstractDownload PDF (900K) -
Yuka Yasui, Yukie Higashiyama, Ayako Nagai, Masaru Kubota2012 Volume 70 Issue 3 Pages 213-218
Published: 2012
Released on J-STAGE: June 29, 2012
JOURNAL FREE ACCESSObjective: This study aimed to investigate current issues related to hospital diets for inpatients with food allergies.
Methods: We created a questionnaire regarding hospital diets for inpatients with food allergies and sent it to 60 general hospitals in the Kinki region in July and September, 2010.
Results: We obtained 34 responses (response rate: 57%). The response data indicated that the most common allergens across all age groups were fish (67%), followed by shellfish (33%) and buckwheat (22%). In children, the most common allergen was egg (96%), followed by milk products (82%) and wheat (24%). On comparing the allergen check sheets from 9 hospitals, we found that 3 major allergens in children, i.e., egg, milk products, and wheat, were included on all check sheets. From the common allergens in adults, shellfish, buckwheat, fish, and fruits were not included in 1 (11%), 1 (11%), 2 (22%), and 7 (89%) sheets, respectively. In more than 90% of the hospitals, dietitians visited the patients, but only 4 (13%) hospitals held meetings more than once per month with other staffs. The allergen-related incidents were miscarriage (59%) and allergen contamination during cooking (41%). The measures taken for avoiding contamination during cooking were less adequate than those for avoiding miscarriage.
Conclusions: We propose that the following remedial measures be taken with regard to hospital diets for inpatients with food allergies: designing allergen check sheets that consider both children and adults, increasing meetings with staff members from other departments, and promoting measures for avoiding allergen contamination during cooking.View full abstractDownload PDF (843K)
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