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Volume 72, Issue 1
Displaying 1-6 of 6 articles from this issue
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Preface
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Yasuhiro Kido2014 Volume 72 Issue 1 Pages 1
Published: 2014
Released on J-STAGE: April 26, 2014
JOURNAL FREE ACCESSDownload PDF (573K)
Original Articles
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Maiko Iwabe, Mika Iwaoka, Nobuo Yoshiike2014 Volume 72 Issue 1 Pages 2-11
Published: 2014
Released on J-STAGE: April 26, 2014
JOURNAL FREE ACCESSObjective: Many educational programs focusing on promoting vegetable consumption among children have been conducted in Japan; however, no systematic reviews on these educational programs and evaluation methods have been published. Therefore, in the present study, we aimed to systematically review the published articles and assess the effect of the educational programs on the promotion of vegetable consumption among children in Japan. We also discuss the challenges presented by Japanese study reports after comparison with reviews of internationally published literature to promote future studies.
Methods: We searched three databases (“Igaku chuo zasshi”, CiNii, and MEDLINE [PubMed]) for articles published between 2003 and 2012, considering the following criteria: the target journal, article category, study design, subject, program contents, endpoint, and statistical analysis. We also manually searched 17 journals related to nutrition and children using the same aforementioned criteria. We analyzed the extracted articles using evidence tables.
Results: We selected 13 articles; seven articles were before-after studies and none of the articles were randomized controlled trials (RCT). In many articles, the intervention targets were schoolchildren, and their guardians were not directly involved. Most of the educational programs included learning based on experience, and the education based on the behavioral science theory. Only four articles reported the quantitative measurement of vegetable consumption, of which only one study was a non-RCT with controls.
Conclusions: Although there are several reports of intervention studies for promoting vegetable consumption at schools in Japan, further studies—which can provide a higher level of evidence in terms of the evaluation design and endpoint measurement—should be performed.View full abstractDownload PDF (1009K) -
Hiroyasu Mori, Masato Niwa2014 Volume 72 Issue 1 Pages 12-20
Published: 2014
Released on J-STAGE: April 26, 2014
JOURNAL FREE ACCESSObjective: The purpose of this study was to investigate the effect of nutritional care and whey protein supplementation on the body composition and physical function in older adults immediately after combined resistance and aerobic exercise.
Methods: In this randomized controlled trial, 24 community-dwelling older adults (6 men, 18 women; mean age, 66.2 ± 4.8 years) were classified into the following two groups: the whey protein supplementation group (PRO; n = 12) and the non-caloric placebo group (PLA; n = 12). The training program comprised combined resistance and aerobic exercise twice every week for 9 weeks. The subjects ingested the nutrient supplement immediately after each training session. Adequate nutritional status of each subject was maintained by a managerial dietician during the intervention period. Before and after the 9-week intervention period, we measured the body composition and physical fitness parameters such as the knee extension strength and maximum walking speed, and the subjects took the Timed up and Go (TUG) test.
Results: After the 9-week intervention period, the PRO group showed greater improvement in the lean body mass (LBM), knee extension strength, maximum walking speed, and the TUG test (p < 0.01). The PRO group showed higher ΔLBM (p < 0.01), Δknee extension strength (p < 0.05), Δmaximum walking speed (p < 0.01), and ΔTUG (p < 0.05) than the PLA group.
Conclusion: These results suggest that nutritional care and whey protein ingestion after combined exercise in older adults improves skeletal muscle and physical function.View full abstractDownload PDF (966K) -
Chikako Komaba, Yukari Takemi, Akemi Nakanishi, Yasuko Matsuda, Atsuko ...2014 Volume 72 Issue 1 Pages 21-32
Published: 2014
Released on J-STAGE: April 26, 2014
JOURNAL FREE ACCESSObjective: The purpose of this study was to develop a questionnaire to briefly assess the meal preparation competency of female university students.
Methods: Based on previous studies, “meal preparation competency” was determined using two components. The first component was basic cooking knowledge of cooking skills, and the second was the ability to envision a complete meal. A cross-sectional survey comprised of 46 questions was conducted among 316 female students majoring in nutrition immediately following the start of their university education in 2011. The validity of the questionnaire was tested by several methods, including the exploratory factor analysis and confirmatory factor analysis, and by examining the association with self-rating cooking skills. The reliability was examined by the internal consistency and test-retest methods.
Results: In total, we collected 219 valid responses (valid response rate: 69.3%). Exploratory factor analysis revealed four measured variables with 18 items: “experience with independent meal preparation during junior and high school,” “experience with assisted meal preparation during grade school,” “the ability to envision a complete meal,” and “a positive attitude of family members for meal preparation.” The goodness-of-fit index (GFI = 0.910), adjusted goodness-of-fit index (AGFI = 0.881), and root mean square error of approximation (RMSEA = 0.049) for these data indicated that the data fit the hypothesis. Cronbach's alpha coefficient for each construct was satisfactory (α = 0.774~0.901), and the test-retest score demonstrated significant correlation (r = 0.423~0.762, p < 0.015).
Conclusions: This study found that the reliability and validity of the questionnaire of meal preparation competency for female university students were satisfactory.View full abstractDownload PDF (1066K)
Brief Reports
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Hiroyuki Tanaka, Osamu Kashimura2014 Volume 72 Issue 1 Pages 33-40
Published: 2014
Released on J-STAGE: April 26, 2014
JOURNAL FREE ACCESSObjective: This study aimed to investigate the effect of the camu-camu (Myrciaria dubia) pericarp extract on the expression of endothelial nitric oxide synthase (eNOS) and angiotensin II type 1 (AT1) receptors in spontaneously hypertensive rats (SHR).
Methods: The camu-camu pericarp extract was orally administered to SHR once a day for 5 weeks to determine the effects on blood pressure. Nitric oxide synthase activity and the expression of the eNOS protein, which are associated with vasorelaxation, in addition to the effect on angiotensin converting enzyme (ACE) activity and the expression of the AT1 receptor protein, which are associated with vasoconstriction were measured.
Results: A significant reduction in both diastolic and systolic blood pressures of the SHR was observed after the 5 weeks compared to the group of rats that did not receive the extract (p < 0.05). The camu-camu pericarp extract did not result in statistically significant differences in eNOS activity, eNOS protein expression in the aorta, or serum ACE activity; however, there was significant reduction in the protein expression of the AT1 receptor in the aorta of the SHR compared to the rats that did not receive the extract (p < 0.05).
Conclusion: We suggest that the reduction in AT1 receptors in the aorta of SHR results in the blood pressure-lowering effect of the camu-camu pericarp extract.View full abstractDownload PDF (1002K)
Practical Solutions
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Kayo Shintaku, Toshi Haruki2014 Volume 72 Issue 1 Pages 41-49
Published: 2014
Released on J-STAGE: April 26, 2014
JOURNAL FREE ACCESSObjective: This research considered whether training classes for students aiming to become care workers were effective in educating them to take responsibility for improving dietary habits among the elderly. These classes stressed the importance of dietary awareness and goals, and nursing care that supports the enjoyment of food. Additionally, classes partially incorporated behavioral science theories, as well as participatory learning methods.Methods: The subjects were students enrolled in a care worker training, including an operating group of 35 students and a control group of 30 students. The research objectives were explained and consent was obtained from participants, who then completed self-administered, written questionnaires before and after the classes. The outcomes were then determined by comparing the number of correct answers before and after the classes.Results: The operating group's correct answers significantly increased for seasonal vegetables and fish, as well as on place settings for Japanese meals. An increasing trend was only observed for students who believed that the way meals are served and eaten is important as a means of communication. The number of students who consumed breakfast decreased across the study period, despite their understanding of its importance.Conclusion: An attempt was made to develop training classes that stress the importance of dietary awareness and goals, and nursing care that supports the enjoyment of food, for students aiming to become care workers, who would be responsible for supporting elderly's dietary habits. While learning outcomes were achieved in terms of knowledge, students did not change their own favorable dietary habits.View full abstractDownload PDF (953K)
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