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Predecessor
Volume 65, Issue 12
Displaying 1-4 of 4 articles from this issue
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Nobuko NGANGA2014 Volume 65 Issue 12 Pages 661-667
Published: 2014
Released on J-STAGE: January 01, 2015
JOURNAL FREE ACCESSThe purpose of this paper was to plan an optimal diet at a minimum cost, subject to constraints of nutrition and consumption based on fuzzy linear programming (FLP). When ordinary (crisp) linear programming (LP) was applied to this subject, the problem arose that cholesterol intake reached its upper limit. This came about because the optimal diet at a minimum cost consisted mainly of starchy foods and low-priced nutritious foods like eggs which contained a great deal of cholesterol.
Therefore the FLP model was implemented in order to solve this problem. The FLP model's constraints of calories and cholesterol and its objectives such as the cost were fuzzified.
As a result of implementing the FLP model, the cost proved to be almost the same as LP, but with fewer calories and a reduction in cholesterol thanks to the optimal diet. It seems that FLP is an effective approach to dietary planning.View full abstractDownload PDF (593K) -
— Analysis of Home Economics Textbooks Approved under Both 1989 and 1999 National Curriculum Guidelines —Yoko MIYAZAKI, Akiko NAKAJIMA2014 Volume 65 Issue 12 Pages 668-680
Published: 2014
Released on J-STAGE: January 01, 2015
JOURNAL FREE ACCESSThe curriculum for senior high school home economics (HE) includes residential improvement learning (RIL) that aims to teach students about housing conditions, issues and policies.
This study attempted to elucidate the characteristics of RIL by analyzing HE textbooks approved under both 1989 and 1999 national curriculum guidelines (CG). The results are as follows:
1) Although no mention of RIL is made in the CG for Integrated HE, all Integrated HE textbooks cover RIL. However, a third of textbooks for Basic HE, which offer fewer credits, failed to cover RIL.
2) Textbooks approved under 1999 CG tended to lack material for understanding contemporary housing conditions and issues, and sections encouraging residential involvement in housing policy.
Consequently, it can be inferred that RIL classes may be almost nonexistent as more senior high schools adopt Basic HE. It is one of the priority issues to make the significance of RIL clear and to examine measures to guarantee the opportunity to learn it.View full abstractDownload PDF (903K)
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Hiroyuki HASHIMOTO, Masato YOSHIMITSU, Kyohei KIYOTA2014 Volume 65 Issue 12 Pages 681-687
Published: 2014
Released on J-STAGE: January 01, 2015
JOURNAL FREE ACCESSEgg allergens remaining on food service tableware made from four different materials (polypropylene, strengthened porcelain, polyethylene naphthalate, and melamine) were tested by immunochromatography and an enzyme-linked immunosorbent assay after washing the tableware with water and/or detergent. The tableware tested positive (＋) or weakly positive (＋w) after washing with only water, and negative (－) or weakly positive (＋w) after washing with detergent, there being no differences among the tableware materials. The tableware was then rinsed twice or four times, and tested again as positive (＋) or weakly positive (＋w). The quantitative ELISA results showed the allergen levels to be slightly higher than or close to 50 ng/mL after washing with only water, and below the lower limit of quantification (＜0.78 ng/mL) after washing with detergent for many of the tested allergens. There were no significant differences (P＝0.05) among the four kinds of tableware material for the residual characteristics of the egg allergens.View full abstractDownload PDF (521K) -
Kikuko FUJISAWA, Fumiko IIDA, Nami JOO2014 Volume 65 Issue 12 Pages 688-698
Published: 2014
Released on J-STAGE: January 01, 2015
JOURNAL FREE ACCESSThis study determined the optimal the mixing ratio of rice flour and natto powder by using response surface methodology (RSM). The physicochemical, mechanical, and sensory properties of the resulting sulgidduk models were measured. Significant differences were found in these models for the moisture before steaming, sugar content, color L, color a, color b, chewiness and cohesiveness as calculated by Design Expert 8. Sensory evaluation also showed significant differences in the models for the color, taste, moistness, texture and overall quality rating. The optimum formulation calculated by numerical, graphical and point prediction methods was 209.93 g of non-glutinous rice flour, 90.07 g of glutinous rice flour, and 5.18 g of natto powder.
The optimized sulgidduk with added natto powder was compared with the control sulgidduk sample. Measurement of the antioxidative characteristics showed significant differences in the total phenol content and DPPH free radical scavenging activity.View full abstractDownload PDF (1156K)
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