Journal for the Integrated Study of Dietary Habits
Online ISSN : 1881-2368
Print ISSN : 1346-9770
ISSN-L : 1346-9770
Volume 10 , Issue 1
Showing 1-14 articles out of 14 articles from the selected issue
  • Kazuhiro Komatsu
    1999 Volume 10 Issue 1 Pages 2-6
    Published: June 30, 1999
    Released: January 31, 2011
    JOURNALS FREE ACCESS
    Download PDF (648K)
  • Yukimichi Koizumi
    1999 Volume 10 Issue 1 Pages 7-11
    Published: June 30, 1999
    Released: January 31, 2011
    JOURNALS FREE ACCESS
    Download PDF (761K)
  • Kan Kiuchi, Kanako Muramatsu
    1999 Volume 10 Issue 1 Pages 12-15
    Published: June 30, 1999
    Released: January 31, 2011
    JOURNALS FREE ACCESS
    Download PDF (4092K)
  • Kenichi Obata
    1999 Volume 10 Issue 1 Pages 16-20
    Published: June 30, 1999
    Released: January 31, 2011
    JOURNALS FREE ACCESS
    Download PDF (454K)
  • Teiko Arai, Tatsuyuki Sugahara
    1999 Volume 10 Issue 1 Pages 21-28
    Published: June 30, 1999
    Released: January 31, 2011
    JOURNALS FREE ACCESS
    An investigation was made on various ways yam is eaten which has a long history in japanese dietary life. A total of22cook books were chosen as the study materials from different chronological periods and dishes prepared with yam were classified intogroups based on recipes.
    Inaddition, a questionnaire survey was made on today's popular ways of eating yam.
    1) There were 350 dishes containing yam described in those books and they were frequently contained in boiled dishes (109), soups (54), confectionery (48), baked dishes (36) and raw dishes (32).
    2) Yam was appreciated to these dishes due to the following four attributes;
    (1) Its viscous texture as a result of grating and cutting.
    (2) Its sweet taste and light, dry texture of starch gelatinized by heating.
    (3) Its ability as a liaison for thickening other food materials.
    (4) Its fluffy texture and swelling ability of yam mixed with other food materials.
    3) The results from the questionnaire survey on current ways to consume yam showed that it is eaten raw 80.4% of the times and its frequency of being eaten nearly once a month was56.9%.
    Download PDF (1126K)
  • Kazuyo Isagai
    1999 Volume 10 Issue 1 Pages 29-33
    Published: June 30, 1999
    Released: January 31, 2011
    JOURNALS FREE ACCESS
    Most of drinking water in Ssga Prefecture are waters of water-worksand ground waters are also used as drinking waters in part area. The origin of water-works is river water or groung water. The chemical components in 24 samples of water-works and ground waters were determined and investigated chemically as drinking water. The chemical componenets in drinking waters depend on geological specificity of the area of the origin. The amounts of chemical components in these waters of Kase Imari river are small compared of those in other water samples owing to river basinof igneous rock. The electric conductivity of ground water of andesite area is 38.4 ps/cm and the value is the lowest of all. The amounts of solved coemical components in ground water is more than those in river water. Also, the amounts of solved components in water of tank is more than those in water of water-works. It is found that the amounts of calcium in drinking water is little compared to those of sodium and potassium in drinking water in saga prefecture.
    Download PDF (601K)
  • Tatsuyuki Sugahara, Youngmi Choi, Hiroko Sasaki
    1999 Volume 10 Issue 1 Pages 34-48
    Published: June 30, 1999
    Released: January 31, 2011
    JOURNALS FREE ACCESS
    Mineral components and other properties were analyzed for 259 samples of domestic mineral water. When these samples were classified according to Bottled Water guideline of Japan, there were found to be 152 brands of natural mineral water (NMW), 65 brands of natural water (NW) and 38 brands of mineral water (MW).
    (1) When major mineral water ingredients and so forth were compared for each type of water, MW demonstrated the highest contents of hardness, calcium, magnesium, sodium and sulfate ion. This was followed by NMW and NW in that order. Although NW exhibited the highest content of potassium, NMW and MW contained roughly the same amounts. NW and MW contained about the same amount of silicic acid, while NMW demonstrated the lowest amount. NMW and NW demonstrated higher levels of free carbonic acids than MW.
    (2) As a result of classifying the analyzed mineral water by sampling site and comparing the contents of major mineral ingredients and so forth, significant differences were observed among sites.
    (3) When water taste expressed as K or O-Index calculated from mineral contents of water, the palatable water was 68% or more in Bottled water samples.
    Download PDF (1552K)
  • Tomoko Kimura, Tatsyuki Sugahara, Hiroko Sasaki, Yoko Fukuya, Tsuyoshi ...
    1999 Volume 10 Issue 1 Pages 49-56
    Published: June 30, 1999
    Released: January 31, 2011
    JOURNALS FREE ACCESS
    We tried to grind the second class whole Azuki bean. To evaluate it as a health carefood material, the effects of Azuki baenpowder on the quality of bread were studied.Azuki beans that remove odors, harsh and ness poor fastes are preferred for makiugbread.There fore, we used three kinds of powder such as the reducing bean ann: Rawann (A) or (A') treated with and without ultrasonication, bleached for 15 min, and theuntreated Azuki beanpowder (B). Five to 13% of A and B was mixed with wheat flourfor the bread.The results showed that the best product was obtained using flour containing 7% Raw ann (A). It had a 5.4 specific volume, good pores, softness elasticitychewiness, and a sensory evaluation that indicated the bread with A was better than theones with A'or B.The content of dietary fiber and minerals in the bread with A weregreaterthan that of white bread. It had good sense of food and did not deteriorate duringpreservation for three days.Accordingly, the reducing bean ann treated by ultrasonication is useful for breadmaking with Azuki beanpoweder.
    Download PDF (2975K)
  • Taeko Miyake, Yukiko Negishi, Masami Okuzaki, Hiroko Sasaki, Tatsuyuki ...
    1999 Volume 10 Issue 1 Pages 57-62
    Published: June 30, 1999
    Released: January 31, 2011
    JOURNALS FREE ACCESS
    Contents of free amino acids, free sugars, free alcohols, and organic acids wereidentified in 12 species of Amaranthus vegetables and Amaranthus grains.Analyses of 100g of amaranthus dry powder showed the following mean±S.D.contents.
    1) A.vegetables have 18 kinds of free amino acids of protein type and 7 kinds of freeamino acids of non-protein type.A.grains have 20 kinds of free amino acids of proteintype and 45 kinds of free amino acids of non-protein type.
    2) The amount of total free amino acids was 1, 243.5±195.4mg (A.vegetables) and 374.5±84.9mg (A.grains).Ninety percent of both were free amino acids of protein type.
    3) The main free amino acids were alanine, glutamic acid, aspartic acid, serine, glutamine, proline, and asparagine.
    4) The amount of γ-aminobutyric acid was more than that of any other free aminoacids of non-protein type.It was 80.1±75.5mg (A.vegetables) and 22.6±8.2mg (A.grains).
    5) The amount of total free sugars was 3, 175±1, 098mg (A.vegetables) and 6, 204±3, 474mg (A.grains).A.vegetablescontainglucose1, 000±453mg, fructose329±75mg, and sucrose 1, 846±1, 086mg.A.grains contain glucose 2, 170±959mg, fructose299±173mg, and sucrose 3, 735±2, 842mg.The amounts of free alcohols were as follows: A.vegetables contain glycerol 77±16mg and A. grains contain sorbitol 144±80mgand glycerol 179±60mg.
    6) The amount of oxalic acid was 489±211mg (A. vegetables) and 702±254mg (A. grains).
    Download PDF (680K)
  • Genji Ishibashi, Kayo Matushita, Shigeshi Kikunaga
    1999 Volume 10 Issue 1 Pages 63-66
    Published: June 30, 1999
    Released: January 31, 2011
    JOURNALS FREE ACCESS
    This study was designed to investigate the effects of two kinds of test diets (Powdereddiet, Solid diet) on the serum and liver lipids metabolism in rats. These test dietswere made of the same food component rate.
    The rats fed solid diet of cholesterol-enrich had lower serum and liver totalcholesterol (p<0.01), although serum triacylglycerol and free-cholesterol concentrationwere similar in the two groups.
    The contents of liver triacylgylcerol and phospholipids in both groups were not significantlydifferent.
    Lipase activity in adipose tissue was higher in solid diet fed rats than in powdered dietfed rats.
    The number of chewing was significantly less in powdered diet than solid diet.
    Download PDF (452K)
  • Atushi Sekiya
    1999 Volume 10 Issue 1 Pages 67-71
    Published: June 30, 1999
    Released: January 31, 2011
    JOURNALS FREE ACCESS
    Seven strains of oyster mushroom (Pleurotus ostreatus) were cultivated on a ricebran-sawdust medium.The mineral concentration in the fruit-bodies among the 7strains were determined using ICP (Inductively Coupled Plasma). The CV valuses (coefficient of variation) of Na, Ca, Zn, Fe and Cu concentration in the fruit-body amongthe 7 strains were found to be higher than that of the K, P, Mg and Mn concentrationin the fruit-body.
    Oyster mushroom was cultivated on a sawdust medium using 4 supplements (ricebran. wheat bran, soybean curd residue and corn bran). The relqtionship between themineral concentration of the medium and the mineral concentration in the fruit-bodywas examined.The K and P concentrations in the fruit-body were significantly relatedto the K and P concentration of the medium, until the K and P concentrations of themedium were 4500, 3000mg/kg (on dry basis), respectively. The Cu concentration in the fruit-body was proportional to the Cu concentration of the medium.
    Download PDF (629K)
  • Tsuru Tatsuki, Teruko Yamamoto, Reiko Takezoe, Yoko Aoki, Kazuko Hirai
    1999 Volume 10 Issue 1 Pages 72-78
    Published: June 30, 1999
    Released: January 31, 2011
    JOURNALS FREE ACCESS
    Junior hight school students (13-15 years old;male 709, female 689) were asked toanswer a questionnaire on food habits and defecation tendencies.
    1) When questioned about food habits, 54% of the males and 54% of the females consideredtheir food intake sufficient to maintain their health. As for their food intakerequirements, 30% of males and 22% of females answered that they had no knowledgeabout the requirements (p<0.001). More males than females considered their foodintake to contain a large amount of fish, meat and milk (p<0.001, respectively).
    2) Both males (67%) and females (82%) tended to consider that constipation can affecttheir health (p<0.001). There were more males (40%) than females (21%) who hadregular bowel movements every day, while 17% of males and 21% of females had bowelmovement less than three times a week (p<0.001). The time for bowel movement wasbetween arising and after breakfast for 56% of males and 42% of females. More females (30%) than males (18%) defecated at irregular times (p<0.001).Of those who haddefecation every day, the percentage was high for those who had it between arising after breakfast and who answered that they should have one every day.
    Download PDF (959K)
  • Setsuko Okano, Chizuko Hotta
    1999 Volume 10 Issue 1 Pages 79-83
    Published: June 30, 1999
    Released: January 31, 2011
    JOURNALS FREE ACCESS
    Download PDF (7314K)
  • Setsuko Okano, Chizuko Hotta
    1999 Volume 10 Issue 1 Pages 84-87
    Published: June 30, 1999
    Released: January 31, 2011
    JOURNALS FREE ACCESS
    Download PDF (2158K)
feedback
Top