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Volume 74 (2016)
- Issue 6 Pages 157-
- Issue 5 Pages 117-
- Issue 4 Pages 81-
- Issue 3 Pages 51-
- Issue 2 Pages 29-
- Issue 1 Pages 1-
Volume 74, Issue 5
Displaying 1-4 of 4 articles from this issue
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Review Articles
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Yoshiko Ishimi2016 Volume 74 Issue 5 Pages 117-127
Published: 2016
Released on J-STAGE: November 16, 2016
JOURNAL FREE ACCESSPurpose:Health foods have been used by consumers in their daily life. However, there are also products available on the market with poor scientific evidence for their efficacy and safety. From the point of view of food safety for consumers, we have evaluated the efficacy and safety of health food ingredients that are particularly relevant to the health of bones and knee joints.
Methods: Several health food ingredients were evaluated using an osteoporotic animal model. Some ingredients were evaluated in a randomized placebo-controlled trial in healthy postmenopausal Japanese women following approval by the institutional Research Ethics Committee.
Results: For soy isoflavones, it appeared that dose dependence differed in the effects on the reproductive organs from that of bone tissue in osteoporotic mice. Bone effects of isoflavones revealed a dependence on the production of equol, which is a gut bacterial metabolite of daidzein in healthy postmenopausal women. For vitamin K study, a suggested possibility was that vitamin K intake from daily meal was insufficient in healthy postmenopausal Japanese women in terms of preserving bone health; menaquinone-4 supplementation improved bone quality in these women. It was also demonstrated that excess intake of collagen peptide, methylsulfonylmethane, spirulina, and resveratrol should be avoided.
Discussion:Recently, a new food labeling system Foods with Function Claims has been established in Japan. Under these circumstances, research on the efficacy and health effects of health foods is yet considered to be important in terms of regulatory science. These studies would be on the leading edge with respect to consumer food safety.View full abstractDownload PDF (2500K)
Original Articles
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Hitomi Hayabuchi, Yoko Tokuda, Yasuko Matsunaga, Kayo Kurotani, Yukari ...2016 Volume 74 Issue 5 Pages 128-140
Published: 2016
Released on J-STAGE: November 16, 2016
JOURNAL FREE ACCESSObjective: To re-calculate the number of servings (SVs) for the Japanese Food Guide Spinning Top (J-FGST) according to Dietary Reference Intakes (DRIs) for Japanese (2015), and to determine whether the number of SVs meets the target value of the balance of energy-producing nutrients.
Methods: We examined the number of SVs for the J-FGST related to 6 conditions according to DRIs for Japanese (2015). For each condition, changes occurred in energy-producing nutrient balance of protein (protein %E), the ratio of energy percent from grain, and the energy from other food categories (except for the 5 dish categories of J-FGST). We also examined the appropriate number of SVs.
Results: We revealed the number of SVs for 5 categories and the balance of distributions of energy-producing nutrients (%E) and salt in the standard energy intake (1,200~3,200 kcal). Protein %E of 14.5~16.5%, a ratio of energy percent from grain of 38.0~45.0% and energy from other food categories (except for the 5 dish categories) of 0~100 kcal were appropriately related with DRIs for Japanese (2015).
Conclusions: Our findings suggest that grain dishes were estimated to be approximately 1 SV less than that for the original J-FGST, and fish and meat dishes were estimated to be approximately 2 SVs more than that for the original J-FGST. SVs of vegetable dishes, milk, and fruits were equivalent to those of the original J-FGST.View full abstractDownload PDF (3114K) -
Tohru Kobayashi, Tsumoru Ueda, Nana Chida2016 Volume 74 Issue 5 Pages 141-147
Published: 2016
Released on J-STAGE: November 16, 2016
JOURNAL FREE ACCESSObjective: Several previous studies showed that the Japanese dietary pattern helps prevent depressive symptoms. However, these studies have not been conducted with young adults. Therefore, the present study aimed to explore this relationship in a young adult population of college students.
Methods: In October 2015, students of one university in Hokkaido, all of whom were registered in a dietetics course, were enrolled in this study. Food consumption was assessed using a brief-type self-administered diet history questionnaire. We defined the Japanese Dietary Score (JDS), which comprises 11 types of food scores which were weighted using the median value of food consumption. Depressive symptoms were assessed using the 20-item version of the Center for Epidemiologic Studies Depression scale. In this study, a score of 16 or greater was defined as indicating depressive symptoms. A multiple logistic regression analysis was used for conducting statistical comparisons of the association between the JDS and depressive symptoms.
Results: Of the female students we approached, 135 (95.5%) replied to the survey. Sixty-eight students were identified as having depressive symptoms (50.3%). The results of the logistic regression analysis showed significantly lower depressive symptoms in those who fell in the second and third tertiles of the JDS (odds ratios: 0.30 and 0.22, 95% confidence interval = 0.11~0.80 and 0.08~0.60, respectively), as compared to those in the first tertile of the JDS.
Conclusions: The Japanese dietary pattern may be related to a lower risk of depressive symptoms. Our results may be useful for the prevention of depression in young adults.View full abstractDownload PDF (918K)
Research & Field Notes
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Yoko Murai, Ryuko Tamon, Ikuko Takeyama, Yuki Kishida, Aya Sugiyama, S ...2016 Volume 74 Issue 5 Pages 148-155
Published: 2016
Released on J-STAGE: November 16, 2016
JOURNAL FREE ACCESSObjective:This study aimed to examine the effects of regional collaboration project “Diabetes Festival” included in the third-year practical subject for self-evaluation of fundamental competencies for working persons and elementary competency for registered dietitians.
Methods:Among the 59 students who took clinical nutrition training in 2015, 55 students suitable for analysis participated in “Diabetes Festival” and responded to a pre- and post-survey. The students self-evaluated 12 factors of fundamental competencies for working persons and 4 items of elementary competency for registered dietitians. The change in evaluation scores of each item, the effect of the will to improve fundamental competencies, and the correlation between elementary competency and fundamental competencies were examined. The free descriptions of the post-survey were categorized.
Results:All the self-evaluations of 12 factors of fundamental competencies for working persons and 4 items of elementary competency for registered dietitians significantly improved after the “Diabetes Festival.” In four factors of fundamental competencies for working persons, the group that chose a factor to improve showed significantly higher extension score compared with the non-choice group. The extension score of self-confidence of elementary competencies for registered dietitians was positively correlated with the extension scores of the seven factors of fundamental competencies. Problems such as “the lack of knowledge or skill” were seen in students’ free descriptions.
Conclusions:Regional collaboration project “Diabetes Festival” raised the occupational consciousness of a registered dietitian among the students and helped the students recognize the need for further learning.View full abstractDownload PDF (1081K)
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