A total of adolescents 182 boys (19.8 years old) and 811 girls (19.5 years old) in Kinki Japan, were asked to answer a questionnaire on their awareness of health and life style.
1) When asked about the feeling of pleasure of having meals with their family while chatting, 40% of the boys and 53% of the girls, respectively, responded positively with the difference being significant by sex (p<0.01). With respect to their good habits, 36% of the boys and 40% of the girls, respectively, answered that they thought their food habits were good enough to maintain their health, however, 57% and 46% of the boys and girls, respectively, answered “no” (p<0.01).
2) When questioned with respect to work, “to earn money” was given as the reason for working by more girls (50%) than boys (38%) while work was considered to be a “natural obligation” by 17% of the boys and 16% of the girls (p<0.001).Both boys and girls (44% and 55%, respectively) considered that traditions support peoples lives, while negative responses were given by 33% and 19% of the boys and girls, respectively (p<0.001).
3) For questions on their hope, 32% ane 38% of the boys and girls, respectively, wish to be healthy, 37% and 29% of the boys and girls to become rich, and 8% and 3% of the boys and girls want to be successful (p<0.001).

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The cooking characteristics of diacylglycerol-rich cooking oil (DAG-O) were examined by comparing confectioneries using DAG-O or triacylglycerol-rich cooking oil (TAG-O) as a control, which prepared from the same raw materials to DAG-O. The items made were chiffon cake, financee, chou, cookies and donuts.The sensory test was conducted for prepared sweets and the specific gravity fo the batter of the chiffon cake, the texture of the baked chiffon cake.
According to the sensory test, confectionary sweets containing DAG-O were evaluated as being equal to those with TAG-O for all items except the chiffon cake. The sensory tests resulted in a lower evaluation for the chiffon cakes prepared with DAG-O because of their rough and uneven texture. The roughness by uneven appearance and texture, and the total evaluation were improved by adding a baking powder of 4% of flour.
The specific gravity of the chiffon cake prepared with DAG-O was greater than that prepared with TAG-O. The results of the textural analysis by creep-meter also showed that the DAG-O sample were harder than the TAG-O sample, These data support the results of the sensory test.

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Based on the contents shown by4television channels in one week, the characteristics of the television advertisements on food and drink were quantitatively and qualitatively examined in this study.
The ratio of the commercial message related with food (food CM) among the total television CM averaged 28.8%. This ratio of weekdays was higher than that on weekends, as well as the ratios of the morning and daytime were higher than those of the evening and the other time such as midnight and early morning.
Both the number of exposed CMs and the variety of CMs on “Sweet and Snack” and “Seasoning” were the highest among the food CM, while those of CMs on “Refreshing drink” were the highest among the CMs for the drink group.It was found that these CMs about such groups tended to be repeated.
The appeal messages among food and drink CMs were classified into several categories and the properties of the appeal points were analyzed.
For the CM on foods which are usually used as basic dietary materials, “Taste” was the most frequent message, followed by “Quality and Safety” . The CM on “Sweet and Snack” and “Suppliments” more often emphasized their “Nutrient and Ingredients” . In the drink CM, “Nutrient and Ingredients” was the most important appeal points. It seemed that many drinks are designed to be attractive for health oriented people.

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Mocal paste (MP) is made from okara, a by-product of tofu (soy bean curd), most of which is treated as a waste.The optimum condition of the preparation of bread containing MP was examined. Effects of the quantity of MP on textural and nutritional properties of bread were studied by a simple extension test of the dough, uniaxial compression test of bread, appearance and sensory evaluation.Fracture stress of dough became larger and fracture strain became smaller with increasing content of MP, which led to the low expansibility and small specific volume of the bread.Bread containing excessive MP showed a large compressive stress and did not recover the initial volume after compression. Foam membrame in a crumb of such a bread was thicker than that of breads with less MP.Hardness of a crumb became larger whilst cohesiveness became smaller with the lapse of time and with increasing content of MP. Dough containing MP showed a higher pH than that without MP, but it was within the range of the optimum pH rangeca. 5.2.Bread with excessive MP was evaluated more sticky and less resilient in sensory tests. The colour of both the crust and crumb became darker with increasing content of MP. It was concluded that the optimum MP content is 40%judging from the viewpoint of cooking operation, palatability and nutrition. It is shown that bread containing 40% MP is rich in protein, fibre, phosphor and potassium in comparison with commercially available bread, and that it is expected to prevent lifestyle related diseases.

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To examine the effective use of food to decrease the milk allergy of fermented milk products, we measured the milk allergen, α_S1-casein and β-lactoglobulin in yogurt which changed the fermentation temperature and time, while acid milk changed the lactic acid concentration and marketable fermented milk products.
A temperature of 37.5°C was the most effective fermentation temperature of yogurt for decreasing the milk allergen compared with 30.0, 37.5 and 45.0°C.
α_S1-Casein in yogurt decreased abOut 20-50% of the raw milk based on the difference in the fermentation temperature.β-Lactoglobulin in yogurt disappeared afte ra long fermentation in spite of the ferrnentation temperature.
We could not recognize a clear relation between the concentration of lactic acid and the decrease in the β_S1-casein and 3 β-lactoglobulin.
It was suggested that these decreases are rlated to the proteolysis by lactic acid bacterium except for the acid degradation by lactic acid.
The ratio of α_S1-casein and β-lactoglobulin in the milk protein of marketable fermented milk products were quite varied, but we could not detect β-lactoglobulin in the fermented milk products which included less than 8% fat free matter.

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In this report. mineral components in dried shiitake, kelp, boiled and dried sardines, and dried bonito flakes after preparation of soup stock were investigated. These foods were dried and incinerated at 500°C. Mineral components measured were Ca, Mg, Na, K, Zn and Mn. The remaining rate of mineral components in these foods differed from treatment condition. The range of remaining rate of mineral components in each foods is as follows:
1. Dride shiitake; Ca: 60.1-77.5%, Mg: 76.7-86.9%, Na: 42.9-67.4%, K: 39.8-63.3%, Zn: 47.0-77.5%, Mn: 60.2-73.9%
2. Driedkelp; Ca: 91.2-96.2%, Mg: 55.1-59.4%, Na: 28.0-34.0%, K: 16.0-30.2%, Zn: 35.1-77.7%, Mn: 26.3-50.9%
3. Boided and dried sardines; Ca: 80.5-84.4%, Mg: 92.4-96.7%, Na: 35.9-51.0%, K: 16.3-27.3%, Zn: 46.9-48.1%, Mn: 85.4-90.2%
4. Dried bonito flakes; Ca: 45.4-63.2%, Mg: 29.2-32.9%, Na: 26.3-31.1%, K: 13.3-15.6%, Zn: 50.0-54.4%, Mn: 34.8-43.5%
It was found that large quantities of several mineral components were remained in foods after preparation of soup stock. Therefore, the usefull of those foods is very important for our dietary habits.

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