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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 6
Displaying 1-5 of 5 articles from this issue
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Brief Reports
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Yoko Nose, Ikuyo Hayashi, Rina Fujinaga, Maki Suzuki, Kazuhiko Kotani, ...2016 Volume 74 Issue 6 Pages 157-164
Published: 2016
Released on J-STAGE: January 19, 2017
JOURNAL FREE ACCESSObjective: A previous study on female students with evening preference showed an attenuated activity of the cardiac autonomic nervous system (ANS) in morning and a fluctuated gastric motility caused by mealtime. We further examined the association of morning-evening (ME) preference with morning gastric motility and vital parameters in female high school students who have the same mealtime, as they live in a school dormitory.
Methods: Forty-one students were measured in terms of blood pressure, eardrum temperatures, electrocardiography (ECG), and electrogastrography for 10 min before breakfast at temporally setting measurement room in the dormitory. Cardiac ANS activity and averaged heart rate (HR) were calculated from the ECG. To evaluate fasting gastric motility (occurring 3 cycles/min), an action potential was derived from electrodes placed on the abdomen. Thereafter, power and peak frequency was analyzed by a power spectral analysis method. According to total ME scores, calculated from 10 questions (1-5 points, respectively), students were divided into morning (≥ 28.5 [mean] points) or evening preference groups (< 28.5 points) and the parameters were compared between the groups.
Results: As compared to the morning preference group, the evening preference group showed 1) a significantly delayed wake-up time on both weekdays and weekends, 2) a significantly higher HR, and 3) a significantly higher frequency of gastric motility without any differences in gastric contraction power.
Conclusion: Female high school students with evening preference showed a high HR after awakening without a diminished gastric motility, possibly suggesting the occurrence of food anticipated activity induced by regular mealtime.View full abstractDownload PDF (1114K) -
Ayaka Takagi, Nana Kishida, Maki Suzuki, Kazuhiko Takeda, Rie Kimura, ...2016 Volume 74 Issue 6 Pages 165-173
Published: 2016
Released on J-STAGE: January 19, 2017
JOURNAL FREE ACCESSObjective: A previous study on young women showed that, after ingestion of hot soup, palatability enhanced the sense of relief, and soup temperature was associated with postprandial body temperatures. However, the effect of sodium on such physiological responses remains unclear. Here, we studied the effect of sodium (amount for daily consumption) on the sense of relief, thermal sensations, and core/peripheral temperatures after ingestion of soup (S) or salt-free soup (SFS).
Methods: Twelve young women, who began fasting from the night before the examination day, were provided with S (Na 440 mg), SFS (Na 61 mg) or Blank (no soup) at 9 a.m. on 3 different days in a randomized order. Immediately after ingestion of soup (65°C, 150 ml), palatability was self-recorded. Core (eardrum) and peripheral (fingertip and toe) temperatures and heart rate (HR) were measured 10 min before and 65 min after ingestion. Subjective parameters were self-reported before and every 15 min after ingestion (6 times) using questionnaires.
Results: Palatable score and postprandial toe-temperature were significantly higher after S than after SFS. Multiple regression analysis revealed associate of the increase in toe-temperature with palatable scores. Postprandial sense of relief, thermal sensations, core-temperatures, and HR were higher in S and SFS than in Blank, with no differences between S and SFS.
Conclusion: Sodium enhanced the palatability of soup, and may be associated with postprandial peripheral temperature. The remaining parameters showed similar changes after both S and SFS, suggesting a limited effect of sodium.View full abstractDownload PDF (1397K)
Practical Solutions
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—Practice on How to Use Cutlery and Maintain Correct Posture—Tomomi Ainuki, Rie Akamatsu2016 Volume 74 Issue 6 Pages 174-181
Published: 2016
Released on J-STAGE: January 19, 2017
JOURNAL FREE ACCESSObjective: To present a report and a review on the program conducted in a nursery school on how to use spoons, forks, and chopsticks and to improve eating posture.
Methods: Thirty-two 3-5-year-olds participated in a program on table manners at a nursery school (fifty nine 0-5-year-olds) in Tokyo from April to September 2014. Only the 5-year-olds tried self-monitoring about their table manner during lunchtime. We assessed the program by a questionnaire survey on parents, by the observations made by nursery teachers, and by interviewing the nursery teachers.
Results: Eleven 3-year-olds, eleven 4-year-olds, and ten 5-year-olds participated in the program (participation rate: 100%). The results revealed that there was a decrease in the number of children who were evaluated earlier by the nursery teacher as “absolutely cannot” use cutlery and cannot retain correct posture. Their parents too had realized the positive changes in their child. The program received positive feedback, such as “children enjoyed the program,” and the interviews held of the nursery teachers too received positive reactions. However, there were some suggestions for improvement as well (e.g., “the program needs to provide variety since the children get bored”).
Conclusion: Overall, we received positive feedback about the program. However, there was also need to improve the program on several improvements.View full abstractDownload PDF (1193K)
Research & Field Notes
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Chieri Nagai, Noriko Sudo2016 Volume 74 Issue 6 Pages 182-190
Published: 2016
Released on J-STAGE: January 19, 2017
JOURNAL FREE ACCESSObjective: Questionnaires assessing the consumption frequencies of “grain dishes,” “fish and meat dishes,” and “vegetable dishes” are often used to evaluate whether a participant’s diet is nutritionally balanced. This study examined how accurately such questionnaires reflect actual consumption frequencies.
Methods: A self-administered questionnaire assessing the typical consumption frequency of “grain dishes,” “fish and meat dishes,” and “vegetable dishes” were administered to 4th year female university students (n = 33), studying to become registered dietitians. Self-taken photographs of meals and snacks consumed during a seven-day period were also obtained from participants. Actual consumption frequencies of “grain dishes,” “fish and meat dishes,” and “vegetable dishes” were determined by examining dietary photographs. The correlation between self-reported food consumption and actual food consumption as measured by dietary photographs was examined, as were tendencies in under- and over-reporting of food consumption. Subsequently, participants were individually interviewed regarding any discrepancies between self-reported and actual food consumption frequencies during the seven-day period.
Results: Participants showed a tendency to over-report rather than under-report consumption frequency in their questionnaire responses. This was especially true for “grain dishes.” Over-reporting was observed in 36.4% of participants. The reasons given by participants for this inconsistency were grouped into three categories: (1) difficulties in answering the questionnaire or in paying attention to what was eaten, (2) over- or under-estimation of what was eaten, and (3) inaccurate answers to the questionnaire.
Conclusions: Participants tended to over-report food consumption in their questionnaire responses. Results of this study suggest that self-report measures do not accurately reflect actual consumption frequencies of “grain dishes,” “fish and meat dishes,” and “vegetable dishes.”View full abstractDownload PDF (1118K) -
Erina Nakagomi, Noriko Sudo, Nobuyo Tsuboyama-Kasaoka2016 Volume 74 Issue 6 Pages 191-201
Published: 2016
Released on J-STAGE: January 19, 2017
JOURNAL FREE ACCESSObjective: We produced a DVD about nutrition assistance during disasters and evaluated its educational effectiveness when it was played at training program classes for registered dietitian (RD).
Methods: Inquiries were sent to randomly selected faculty members teaching public health nutrition, food service management, or clinical nutrition at all the 124 four-year colleges (newly established institutions were excluded since these three subjects had not been taught yet) throughout the country. Seventy-three postcards were returned in response to our inquiry (response rate: 58.9%), and of 73 faculty members, 59 agreed to participate in the evaluation study (participation rate: 80.8%). Students who attended the classes were asked to answer a questionnaire twice, before and after viewing the DVD.
Results: Questionnaires from 4,279 students who answered both times were analyzed. After viewing the DVD, 92.0% of the students could correctly link disaster-related laws to the phases when they were applied. By listening to the experiences of RDs who worked in food service at a hospital and a school in disaster-affected areas, percentage of students who considered that “communication ability” and “liaison with local business partners” were required for RDs during disasters significantly increased.
Conclusion: This DVD had educational effects as it helped students acquire knowledge about disaster-related laws that are essential for nutrition assistance and RDs’ activities during disasters.View full abstractDownload PDF (1009K)
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