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Predecessor
Volume 64, Issue 4
Displaying 1-3 of 3 articles from this issue
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Hiroko TOMONAGA, Reiko UEDA, Tomoko KOHATA2013 Volume 64 Issue 4 Pages 175-188
Published: 2013
Released on J-STAGE: June 14, 2014
JOURNAL FREE ACCESSThis study investigates the factors influencing the positive feeling for meal preparation in married women in the 20–60 age range. Meal preparation was classified into six processes: 1）decide menu, 2）get food for cooking, 3）cooking, 4）seating at table, 5）eating the meal, 6）clearing table and washing up. Eight descriptive elements were established by a preliminary survey (n=103) as a hypothesis for those factors which raise a positive feeling. A factor analysis was applied to the conscious survey data (n=600) of these eight elements for the six processes, and three factors were extracted from each process of meal preparation. A comparison of the average for each factor score by the age of the married women and that of the degree of preference for cooking revealed a difference in the structure of positive feeling factors. The cooking skill, family structure, living environment, and a sense of worth had far reaching effects.View full abstractDownload PDF (1596K) -
Kinue BANDO, Yoko MORI2013 Volume 64 Issue 4 Pages 189-198
Published: 2013
Released on J-STAGE: June 14, 2014
JOURNAL FREE ACCESSWe examined the links of eating disorders with biological sex difference, age, BMI and such psychological aspects as gender among male and female junior and senior high school students. The results showed a higher level of eating disorders among females than males. We found that a lower level of self-esteem was correlated with a higher level of eating disorders, and the results suggested that this rose in accordance with the degree of inconsistency between the current behavior and a high level of aspiration. In respect of gender, the “new masculinity” aspect elicited from a factor analysis on the Bem Sex Role Inventory (BSRI) exerted a positive influence on eating disorders. This suggests that a higher level of the exemplary features of “new masculinity” was correlated with a higher level of eating disorders. Age and BMI also affected eating disorders. A difference between the sexes was also apparent in the food intake behavior of the group at risk of eating disorders and the normal control group.View full abstractDownload PDF (1379K) -
Mayu HARAIKAWA, Rieko TANABE, Natsuko SOGABE, Aoi SUGIMOTO, Yuka KAWAM ...2013 Volume 64 Issue 4 Pages 199-206
Published: 2013
Released on J-STAGE: June 14, 2014
JOURNAL FREE ACCESSWe examined effect of milk and dairy products on the bone mineral density (BMD) and alkaline phosphatase (ALP) activity of ovariectomized rats. Female rats were ovariectomized (OVX), and other rats received a sham operation. The OVX rats were assigned to 4 dietary groups: the control (OVX-Cont.) group, skimmed milk (OVX-Milk) group, fermented milk (OVX-Yogurt) group, and whey (OVX-Whey) group. Eighty-four days after feeding the experimental diets, the BMD level of the femur was significantly higher in the OVX-Milk and OVX-Whey groups than in the OVX-Cont. group. The level of serum ALP activity was significantly lower in the OVX-Cont. group than in the OVX-Milk and OVX-Yogurt groups. These results imply that milk or dairy products improved the BMD level, and had an effect on the ALP activity of OVX rats.View full abstractDownload PDF (1463K)
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