The study researched daily contents of a meal of the girl junior college student content, and they were analyzed around a nutrition balance, the food element. Then, authors did the opinion poll of facing them for the eating habits. It was examined with SD Method how they combined 40 list of articles cooking and whether they ate it, and a factor applied how to analyze it to the evaluation result, and the characteristics of each department group were examined. The next things became clear as a result.All the sufficient rates toward the amount of the point of the girl junior college student were low of the energy, protein, fat, calcium, iron, dietary fiber at the Japanese recommendation by the Ministry of Health and Welfare. “Japanese style main side dish group” ate a vegetable kind well, and their nutrition balance could be taken as it. “Bread group” showed a tendency to take energy, sugar quality, fat too much. And they must learn how to choose proper food. We did body image investigation toward the girl junior college student. 85% of the student of the “under weight student's group” thought themselves one's weight to be too heavy. It was found out that there was an experience of the meal limitation so that 3.6% of the student might become thin further.
With the objective of providing the skills for proper menu making and large cooking to female college students who intend to be dieticians, the first grade subjects were fold to develop a menu plan using a computer and practice at home as well as providing self-/other-evaluations of their work it (1998, 110 students). In order to understand its consequence, the students were asked, after having been promoted to the second grade, about their evaluation of making menu and its application/correspondence to the feeding service's meal administration (1) During the first grade, their menu lacked energy, carbohydrate, calcium, iron and dietary fiber versus the standards, but in the second grade all parameters were sufficient except for the carbohydrates.The lipid/energy ratio was high as 30.3% in the first grade, but for the second grade menu, it fell significantly to 24.8% and the coefficient of variation of the components was low, as well as number of dishes increased.(2) As for the second grade menu, the combination of dishes expanded, the number of foods and feeding increased and the contents of the dishes were observed to have improved.(3) Information on the menu was obtained in order from textbooks>newspapers or magazines > the family > the internet. Compared with a group that completed the class (group A), a group which had difficulty (group B) task a long time, but no difference in the menus was not found between the two groups.(4) As for ‘Menu evaluation’ the passing grade (C) was 16.4% for the first grade, but it was reduced to 5.5% and shifted to the mark of good (B) during the second grade. Consequently, re-training, which was combined with the cooking experience at home and evaluation, was found to be effective for the menu-making education of the students.
In order to clarify the effects of leanness on autonomic regulatory functions, energy intakes, vital signs, and cold-induced peripheral vasodilation were investigated on 5 lean and 17 normal female students. The body weight, BMI, degree of obesity, and body fat rate were lower in the lean group than those in the normal one, however body height and vital signs, such as tympanic temperature, pulse and blood pressure, were not different between the groups. The daily intakes of energy, as well as protein and carbohydrates, were the same in both groups, but that of fat was less in the lean group. The energy intakes of the students were extremely small in even the normal group as compared to the recommended daily intake for their age and gender group. The cold-induced peripheral vasodilation (Levis reaction) of the lean group was lower than that of the normal group. The present results suggest that an enhanced activity of the sympathetic nerves contributes, partly, to cause the physical difference between lean and normal groups, possibly through an increase of energy dissipation. It is also supposed that decreases in tolerance not only for cold but also for immunological activity occurred in excessively lean subjects because of a general disturbance of the autonomic regulatory systems in the body.It is, therefore, important to correct the false admiration among young females for leanness as beauty, and to encourage them to build truly healthy and beautiful bodies.
The antimutagenic activity of the extracts of MOMIJIGASA (Cacalia delphiniifolia) was assayed using the Ames test with Salmonellatyphimurium TA98 and the mutagen of Trp-P-1 (3-Amino-1, 4-dimetyl-5H-pyrido [4, 3-b] indole). The activity was detected in some of the fractions extracted with Et2O, EtOAc and n-BuOH, suggesting the existence of several active components in MOMIJIGASA. The fraction extracted with EtOAc, which showed the strongest antimutagenic activity, was separated into 4 fractions by silica gel column chromatography.The third, most abundant fraction with the strongest activity was subjected to reversed phase HPLC with a preparative ODS column that gave 5 separated peaks in the chromatogram.The HNMR spectrum of the third, most abundant peak showed the presence of caffeic acid and quinic acid moieties with the signal-intensity ratio of 2: 1.With the aid of FAB-MS, as well as the chemical shift values of the H-NMR signals, the antimutagen was identified as 3, 5-dicaffeoylquinic acid.At a dose of 0.5mg/plate, the compound with S9mix inhibited by 66% the mutagenicity of Trp-P-1.
This study aims to clarify the risk factor of low bone mass among healthy female students in a rural Japanese community.The 124 Japanese female students that participated in this study ranged in age from 18 to 19 years.Calcaneus bone, measured using Benus II an ultrasound bone densitometer using, and the bone area ratio (BAR, %) were used as an index of the bone mass.The information on exercise and lifestyles including the habit or volition of food (milk, yogurt or calcium rich foods) consumption was collected by a questionnaire. The women who regularly ingested milk or yogurt and had volition for calcium rich foods had a significantly higher BAR than those who had not (p<0.05).The women who had regularly exercised in their junior high school and high school years were observed to have a significantly higher BAR than those who had not (p<0.05).As a result, factors such as milk or yogurt intakes, volition of calcium intakes and regular exercise in their adolescence were significantly related the calcaneus bone area ratio of the healthy young women. Key Words: Bone area rati
This Paper is a comparative study of the amounts of ash and inorganic components in reddish purple color vegetables and those in green color vegetables.These vegetables were Cabbage, Perilla, Hyacinth bean and Sweet pepper.Each amount of ash in reddish purple color vegetable was larger than that in green color one in all samples.Those reddish purple color vegetables were about1.1times to1.26times as large as green ones.All inorganic components in the reddish purple color sample were larger than those in the green color sapmle on Sweet pepper.The amounts of minor element compositions in reddish purple color sample were much larger than those in green color sample in Perilla.Zn, Fe, Mn and Cu in reddish purple color vegetables were contained larger than those in green color vegetables.
Myanmar has several traditional fermented foods, wherein the process of manufacture is highly dependent on the microorganisms naturally present in the raw materials and in the environment.There is popular traditional fermented food in Myanmar called mohingar (fermented rice noodles) that is a kind of noodle soup that could be called the country's national dish.There are a variety of traditional fermented food products available in the markets or restaurants and most of these products are produced on a small scale by local area industry. Though many people in Myanmar eat mohingar for breakfast, they also often have nonfermented noodles called, khauk swear.