Journal for the Integrated Study of Dietary Habits
Online ISSN : 1881-2368
Print ISSN : 1346-9770
ISSN-L : 1346-9770
Volume 22 , Issue 2
Showing 1-14 articles out of 14 articles from the selected issue
Review
  • Toru Toya
    2011 Volume 22 Issue 2 Pages 75-80
    Published: September 30, 2011
    Released: October 27, 2011
    JOURNALS FREE ACCESS
      FAMIC has as its mission:
    •To ensure the quality and safety of fertilizer, agricultural chemicals, animal feed and feed additives and soil improvement materials, and
    •To improve the quality and labeling of agricultural forestry and fishery products, by conducting inspections at various stages of food chain.

    As an incorporated administrative agency:
    •FAMIC undertakes its tasks in line with a 5-year strategic plan developed by the Minister of Agriculture, Forestry and Fisheries.
    •FAMIC′s performance is evaluated annually by the Evaluation Committees of the Ministry of Agriculture, Forestry and Fisheries (MAFF) and Ministry of Internal Affairs and Communications.

    To improve the quality of agricultural products and to rationalize production and consumption, the Minister of Agriculture, Forestry and Fisheries, in accordance with the JAS Law, sets JAS standards for foods and wood products for quality purposes. Agricultural products that meet these standards are entitled to have a JAS label. FAMIC develops new analytical methods and validate JAS analytical methods, while JAS standards are revised.

    FAMIC purchases food samples from the market for laboratory analysis to assure proper labeling of food, e.g.:
      •Geographic origin of production;
      •Types of ingredients used (species and breed varieties of animals or plants) ;
      •Proportion of ingredients used (buckwheat flour vs. wheat flour in buck wheat noodles) ;
      •Absence of genetically modified organisms.
    Should any doubt arise as a result of laboratory analysis, FAMIC conducts on-site inspections of manufacturers with MAFF officials., FAMIC, for example, use simultaneous measurement of multi-element by ICP-MS or ICP-AES to verify the geographic origin of agricultural products, and DNA sequence analysis using PCR techniques to identify different species.

    For development of analysis methods, FAMIC is involved in research to develop and improve methods used for analysis of food in order to identify geographic origin, different species, proportion of ingredients used, etc, in collaboration with other research institutes, such as national institutes, universities.
    Today, we present three researches which are conducted by FAMIC.
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  • [in Japanese]
    2011 Volume 22 Issue 2 Pages 81-82
    Published: September 30, 2011
    Released: October 27, 2011
    JOURNALS FREE ACCESS
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  • [in Japanese]
    2011 Volume 22 Issue 2 Pages 83-84
    Published: September 30, 2011
    Released: October 27, 2011
    JOURNALS FREE ACCESS
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  • [in Japanese]
    2011 Volume 22 Issue 2 Pages 85-87
    Published: September 30, 2011
    Released: October 27, 2011
    JOURNALS FREE ACCESS
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Original
Research Note
  • Akiko Yokoo, Masao Suzuki
    2011 Volume 22 Issue 2 Pages 138-147
    Published: September 30, 2011
    Released: October 27, 2011
    JOURNALS FREE ACCESS
      The purpose of this study is to examine the difference between ideal and real on dietary habits and the relationships between actual dietary habits and usual health behavior. In this study, male high-school students (N=267) zcompleted questionnaires regarding their present dietary habits, ideal dietary habits, and usual health behavior.
      The major findings were as follows: Life style of “whole family eating together” was positively associated with all factors of health behaviors.
      Overall, it was thus inferred that the custom of “whole family eating together” had a effect on a maintaining students′ health. There was a tangible difference between the actual life style of eating and ideal life style of eating except “whole family eating together”.
    Key words; actual life style of eating, ideal life style of eating, health behavior, male high school students.assess the ability of food and meals corresponding to their environment.
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  • Masako YAMADA, Yoshie YAMAUCHI, Yasue HOSOYAMADA
    2011 Volume 22 Issue 2 Pages 148-152
    Published: September 30, 2011
    Released: October 27, 2011
    JOURNALS FREE ACCESS
      To clarify the food value and physiological functions of carrot leaves, which are normally discarded, we measured the polyphenols in carrot leaves and their DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity, and further studied their effect on serum lipids in rats on a high cholesterol diet.
       Carrot leaves contain protein, lipids, ash, total vitamin C and alimentary fiber at levels greater than the roots. The polyphenol contents were the highest in the boiled leaves. DPPH radical-scavenging activity was higher in the leaves than in the roots. There was no difference between any of the groups with regard to the various measured values in rat serum, but the total serum cholesterol and serum phospholipids were lower in the group receiving the leaves and roots than in the group receiving a high cholesterol diet. The ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) radical-scavenging activity showed a high value in the group receiving the roots.
       These results suggested that carrot leaves have just as much nutritional value as the roots, and since they are a food item with a physiological activity, they can be effectively used instead of being discarded.
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  • Yasue HOSOYAMADA, Yoshie YAMAUCHI, Masako YAMADA
    2011 Volume 22 Issue 2 Pages 153-158
    Published: September 30, 2011
    Released: October 27, 2011
    JOURNALS FREE ACCESS
      We studied the effects of the egg yolk phospholipids (EggPL) with 10% added ethanol on the serum and liver lipid concentrations, and main fatty acids in the liver of rats. Rats were fed a diet containing Lard, EggPL, Lard+ethanol or EggPL+ethanol for 3 weeks.The control group was the Lard group. The concentration of serum phospholipid decreased in the EggPL group compared to the control group. The concentration of total serum cholesterol and triglyceride indicated a tendency to decrease in the EggPL group compared to the control group. The concentration of total liver cholesterol decreased in the EggPL group compared to the control group, but no significant difference was observed between the Lard+Ethanol group and the EggPL+Ethanol group. The concentrations of the liver triglyceride that decreased in the EggPL group were lower than those in the control group, and those in the EggPL+ethanol group were lower than those in the Lard+ethanol group. The concentrations of fatty acids in the liver were found to decrease in C16:0 and to increase in C18:2. These results suggested that the ethanol diets containing the EggPL appear to effectively decrease the concentration of serum and liver lipids. The egg yolk phospholipids, similar to the soybean phospholipids, were expected to prevent dyslipidemia and a fatty liver.
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Brief Report
  • Satoko Tsurushiin, Shizuko Tsurushiin, Daisuke Yamaguchi
    2011 Volume 22 Issue 2 Pages 159-165
    Published: September 30, 2011
    Released: October 27, 2011
    JOURNALS FREE ACCESS
      Greek culture has had an enduring influence on the West⁄Western countries. There is an abundance of studies on ancient Greek language as well as philosophy and arts. However, there is comparatively very little reported on the topic of food culture, especially those related to the traditionally celebrated annual events. Therefore, we examined the Greek Orthodox Δωδεκαη´μερο to study the celebratory food culture among the people living in urban areas and in rural provinces of Greece.
       The outcome of this study pointed out the following. In the urban areas there is a weakening of observances of traditional customs. This is likely due to diversification of life-style tends to change people′s sense of values. On the other hand, in the rural province, a traditional celebratory food,Kοτο´σουπα, has always been cooked for annual events. It became evident that food culture is influenced by the natural setting as well as by the religious environment that surround various groups of people.
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