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Volume 72 (2014)
- Issue 6 Pages 281-
- Issue 5 Pages 221-
- Issue 4 Pages 181-
- Issue 3 Pages 113-
- Issue 2 Pages 51-
- Issue 1 Pages 1-
Volume 72, Issue 2
Displaying 1-7 of 7 articles from this issue
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Original Articles
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Tomoko Imai, Tomiko Tsuji, Hatsuko Yamamoto, Tsutomu Fukuwatari, Katsu ...2014 Volume 72 Issue 2 Pages 51-66
Published: 2014
Released on J-STAGE: May 30, 2014
JOURNAL FREE ACCESSPurpose: This study aimed 1) to elucidate the usual main dietary sources of some minerals (potassium, phosphorus, manganese, sodium, calcium, magnesium, and iron) according to food groups, and 2) to clarify the relationship between calcium and iron intake and the other nutrient intakes.
Methods: Subjects were included from three different age groups (elementary school students, n = 72, college students, n = 204, and the elderly, n = 55). Food and nutrient intake was assessed by weighing 4-day dietary records by using the Standard Tables of Food Composition in Japan -2010-. Food and nutrient intakes were compared according to age groups and mineral intake groups.
Result: Milk and other dairy products were the main sources of calcium, cereals were the main sources of manganese, and seasonings or spices were the main sources of salt intake. Many food groups contributed to the intake of potassium, magnesium, potassium, and iron. The main food sources of these minerals differed between age groups and their mineral intake groups. The appropriate intake of food containing high calcium and iron levels along with a variety of foods might improve the intake of both nutrients.
Conclusion: The high intake of calcium and iron-rich foods might improve the intake of other nutrients.View full abstractDownload PDF (1051K) -
Ayano Kawamura, Shogo Tamaru, Hiroko Ito, Kuniko Masuda, Hiro Ogoshi, ...2014 Volume 72 Issue 2 Pages 67-75
Published: 2014
Released on J-STAGE: May 30, 2014
JOURNAL FREE ACCESSObjectives: To determine the different ratios of amylose that impact the ease of eating, four varieties of rice with different amylose and amylopectin content were added to the same quantity of water to prepare rice gruel samples. This was also done in order to examine the methods to be employed to measure the physical properties of each sample and to ascertain the feeling of each rice gruel sample in the mouth.
Method: The rice gruel samples were analyzed to examine the relationship between the temperature of the sample and textural properties, as well as to measure the weight of the rice gruel liquid and the glass ring method. Sensory evaluations were also conducted concurrently.
Results: At 20°C, the sample with high amylose content was significantly harder than the other three samples. No significant difference in adhesiveness was detected among the four samples at 20°C. Results of sensory evaluation revealed that at 20°C and 45°C, the sample with high amylose content felt harder in the mouth and was less stickier than the other three samples.
Conclusions: Our findings from this study revealed prominent differences in the physical properties of the rice gruel samples. The stickiness of the sample in the mouth can be inferred, using the ring method, from the weight of the sample residue adhering to the inner wall of the ring.View full abstractDownload PDF (1050K)
Brief Reports
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Hiroyuki Takeuchi, Ayumi Iwasaki, Akira Omori2014 Volume 72 Issue 2 Pages 76-83
Published: 2014
Released on J-STAGE: May 30, 2014
JOURNAL FREE ACCESSObjective: Trans fatty acid (TFA) intake increases serum low-density lipoprotein (LDL)-cholesterol and reduces high-density lipoprotein (HDL)-cholesterol, thereby increasing the risk of arteriosclerotic disease. Limited data exist regarding TFA intake and the tolerable upper limit in Japanese people. Therefore, we investigated TFA intake and the association between TFA intake and serum cholesterol levels in adult Japanese women.
Methods: A dietary survey was conducted for 3 consecutive days in 54 Japanese woman aged from 34 to 64 years. Blood was sampled in the morning after an overnight fast to analyze serum lipid levels.
Results: The median and mean TFA intake accounted for 0.36% and 0.40% of overall energy (%E), respectively. The maximum TFA intake was 1.47%E, and only 1 woman had an intake >1%E. There was a significant positive correlation between total fat and TFA intake. TFA intake was not correlated with serum LDL- or HDL-cholesterol levels.
Conclusions: These results suggest that the mean TFA intake is <1%E in the adult Japanese women, and low levels of TFA intake (%E) do not adversely affect serum cholesterol levels in the healthy women.View full abstractDownload PDF (876K) -
Mana Kogure, Yasutake Tomata, Wan-Ting Chou, Kouko Sasaki, Yoshiko Sat ...2014 Volume 72 Issue 2 Pages 84-90
Published: 2014
Released on J-STAGE: May 30, 2014
JOURNAL FREE ACCESSObjective: We examined the relationship between applying the emergency manual for food service and the early resumption of food service, specifically after the Great East Japan Earthquake.
Methods: A questionnaire was distributed to 123 approved daycare centers in Sendai City, and their responses were gathered. “Group that completed the manual” referred to the groups that answered the questionnaire with, “Almost carried out a manual.” “Group that did not complete the manual” referred to the groups that answered, “Did not carry out a manual” or “Did not make a manual.” “Early resumption” referred to centers that resumed food service within three days of the earthquake. We estimated odds ratios (OR) of the early resumption of food service.
Results: The percentage of the daycare centers that carried out the emergency manual for food service was 24%. The centers that carried out the emergency manual for food service had a higher proportion of early food service resumption (multiple-adjusted OR, 6.99; 95% confidence interval: 1.28~38.29). We found a similar result even if we limited the centers to those that resumed daycare service within three days.
Conclusion: The centers that carried out the emergency manual for food service were associated with a higher proportion of early food service resumption. This result suggested that the emergency manual for food service is effective for the early resumption of food service.View full abstractDownload PDF (805K)
Research & Field Notes
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Saki Nakamura, Kikuko Hata, Takayo Inayama2014 Volume 72 Issue 2 Pages 91-100
Published: 2014
Released on J-STAGE: May 30, 2014
JOURNAL FREE ACCESSObjective: To assess the overall dietary characteristics of community-dwelling adults with physical disabilities (PDs) within the sports community, using a questionnaire based on a theoretical framework.
Methods: This study used a cross-sectional design. Between June and July 2012, we conducted a survey of individuals with PDs who were members of the Tokyo Metropolitan Tama Sports Center for the Disabled and the Tokyo Metropolitan Sports Center for the Disabled. The questionnaire examined 8 constructs: dietary satisfaction, health and nutritional status, food intake, behavior, the Trans-
Theoretical Model (TTM), outcome expectations and self-efficacy (SE), dietary environment, and attributes. We distributed 739 questionnaires and received responses from 652 individuals (88.2% response rate); however, we excluded questionnaires missing crucial data such as sex, age, type of disability, or residence status. Finally, responses from 394 adults with PDs were analyzed.
Results: The participants were 221 men and 173 women. We found that 91% of the subjects responded positively to questions about dietary satisfaction. In addition, the overall response to the dietary factors was positive. Many responses relating to behavior, TTM, SE, and dietary environment, particularly those from female and elderly subjects, were positive.
Conclusions: The dietary characteristics of community-dwelling adults with PDs within the sports community were positive with respect to overall dietary factors. Future research is required to provide further detail regarding these characteristics.View full abstractDownload PDF (992K) -
Misa Shimpo, Rie Akamatsu, Yuki Tamaura2014 Volume 72 Issue 2 Pages 101-108
Published: 2014
Released on J-STAGE: May 30, 2014
JOURNAL FREE ACCESSObjective: Practical advice on promoting increased vegetable intake is needed. We examined the diet of male workers who were divided into 3 groups according to vegetable intake in order to determine whether the content of their diet is associated with increased vegetable intake.
Methods: A self-reported, cross-sectional questionnaire was administered and 3-day dietary records collected for 160 employees at a transport office in February 2009. The questionnaire included items on demographics, anthropometrics, and physical activity. The average vegetable and energy intake per day, vegetable and energy intake per 1,000 kcal, servings based on the Japanese Food Guide Spinning Top guidelines, number of each dish, and proportion of each dish to the overall diet were calculated. Respondents were divided into 3 groups (G1, G2, and G3) according to the 25th and the 75th percentile of vegetable intake. Dietary intake and the proportion of each dish consumed were compared between groups.
Results: The mean (25, 75 percentile) age of 115 respondents was 35 (31, 39) years, and the mean vegetable intake was 194 (122, 256) g/day. G3 had a higher energy intake per day and higher vegetable intake per 1,000 kcal than the other groups. The relatively large proportions of the overall diet were fried chicken (11.1%) for G1 and grilled fish (6.4%) and natto (6.0%) for G3. Among vegetable dishes, the dishes with the relatively large proportion were fried potato (5.4%) among G1 and boiled vegetables (4.1%) and compound dishes including vegetables among G3.
Conclusion: We found that vegetable intake correlates with the dishes such as salad, boiled vegetables, or compound dishes including vegetables, which were eaten by male workers who consumed the highest amount of vegetables.View full abstractDownload PDF (877K)
Letters
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Fumi Hayashi2014 Volume 72 Issue 2 Pages 109-112
Published: 2014
Released on J-STAGE: May 30, 2014
JOURNAL FREE ACCESSDownload PDF (837K)
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