The daily diet in Japan has recieved a lot of attention lately as a healthy one from across the world. Now in Japan, however, the traditional diet has changed and patients suffering from lifestyle related diseases have increased according to the westernization of the diet. So it is necessary for Japanese to rethink their present eating habits.
  It is said that we can find the essence of the Japanese diet in traditional dishes which local people had eaten from the late Taisho Era to the beginning of the Showa Era.
  I wonder if this diet has survived in Japan?
  A book “A collection of Japanese diets (48 volumes) ” shows traditional dishes from that time. It includes the chapter “The dishes of Hokkaido (The diet in the Matsumae area) which makes you rediscover the surviving wisdom of our ancestors and the scientific nature of their diet.

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  Our objective is to investigate the apparent iron absorption rate between various phosphatidylcholines (PCs) and the type of dietary fatty acid. Young male rats were fed a diet containing eicosapentaenoic acid concentrate (EPA) or docosahexaenoic acid concentrate (DHA) for 3 weeks. These were then divided into two experiments. In one experiment when the rats were fed a diet containing 3% egg-yolk phosphatidylcholine (EggPC) with 2% olive, 2% EPA or 2% DHA. A significant difference, the was observed in the apparent absorption rate EggPC+EPA group was higher than the control. It was clarified that the apparent absorption rate was improved in the diet of the polyunsaturated fatty acids (PUFA) and EggPC. In another experiment, rats were fed a diet containing soybean phosphatidylcholine (SoyPC) similar to the first experiment. A significant difference, in the concentration of liver cholesterol was observed. SoyPC+DHA was lower than SoyPC+Olive. A significant difference in the apparent absorption rate, was observed SoyPC+EPA and SoyPC+DHA were lower than SoyPC+Olive. It was clarified that the apparent absorption rate decreased in the diet of PUFA and SoyPC. These results suggest that the apparent absorption rate is different based on the various PCs.

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  The authors expected that the raisin-origin Iizuka yeast would have potential faculties for wine makings, and performed the new wine making by this yeast. The Iizuka yeast revealed the enough sulfite tolerance for the wine makings and the suitable concentration of sulfite to add was up to 100 ppm. The wine made from whole normal grapes by the yeast showed the certain tendency to higher non-volatile compounds and lower total acidity than commercial control wine. Especially, the red wine produced using Muscat berry A contained the higher levels of alcohol, non-volatile compounds, and reducing sugar. The analysis of aromas of the wines by the application of an aroma extract dilution analysis (AEDA) showed high flavor dilution (FD) factor ranges of certain compounds which can be supposed as 3-methylbutanol and β-damascenone. These results indicated that the Iizuka yeast has the potentially enough faculties for the wine making. Careful and appropriate improvements shall be necessary to make more marvelous wine that is featuring the faculties of the Iizuka yeast.

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  本研究は, 日本とタイの児童にアンケート調査を行い, 家族関係における食事時間の役割を検討した。日本とタイはともにアジア圏に属するが, 社会環境や家族関係は異なる。これら2国を調査することで, 子どもにとって家族関係を構築するための食事時間が日本特有のものであるかを明らかにすることを試みた。
  日本の場合, 家族全員で夕食を食べている子どもの方が食事中の会話が多く, 食事も楽しいと感じており, さらに家での食事時間を楽しいと感じている子どもの方がより親や家族を信頼していることが示された。
  日本とタイを比較すると, 親を尊敬する気持ちや家族を信頼する気持ちはタイの子どもの方がずっと高かったが, タイでは家族関係と食事時間における日本のような関係は見いだせなかった。家族の相互理解のために果たす食事時間の役割は普遍化できるものではなく, 日本特有であることが示唆された。

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  本研究では, スマートカードで食事履歴を収集するシステムを用いて, 大学生協食堂にて男子大学生が選択した食事のエネルギーや栄養素量の摂取量を分析し, 三大栄養素摂取量のバランスを評価することを目的とした。
  調査期間は2007年4～6月 (57日間), 解析対象者は97人 (18～22歳) である。
大学生協食堂の利用時間を, 8 : 15～10 : 59を朝食, 11 : 00～15 : 59を昼食, 16 : 00～18 : 59を夕食に3区分し, 朝食1, 810食, 昼食3, 571食, 夕食2, 482食について, エネルギー, たんぱく質, 脂質, 炭水化物の摂取量を集計した。
  男子大学生が選択した食事のエネルギーは, 朝食が686±170kcal, 昼食が944±180kcal, 夕食が869±226kcalであった。脂肪エネルギー比率は, 朝食が27%, 昼食は31%, 夕食は31%であった。昼食と夕食は脂肪エネルギー比率の目標値である20%以上30%未満の範囲を超えていた。朝食の時間帯は, エネルギーと脂肪エネルギー比率のバランスがとれた「朝定食」というメニューが提供される。朝食の脂肪エネルギー比率が適正であった理由は, 朝食の1, 810食のうち79%にあたる1, 422食が「朝定食」の選択によるものだということが明らかとなった。
  エネルギーと脂肪エネルギー比率のバランスを考えて食事選択できるような食事環境を整えると同時に, 大学生には, 自らに適した食事選択ができるよう教育することが必要であることが示唆された。

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  本学学生469名を対象に食生活と調理に関する質問紙調査を行った。その結果, 一人暮らしの学生は朝食の欠食率が高く, さらに調理頻度が低い者に欠食率が高かった。また, 調理頻度が低い者は調理技術が低かった。
  そこで, 調理技術の習得を目的に料理教室を実施し, 調理に対する意識と調理技術の変化を検討した。その結果, 料理教室参加前に比し, 調理頻度と調理技術に対する自信に変化はみられなかったが, 料理に対する「楽しさ」は有意に増加し, 80%以上の者が自宅で習得した料理をつくっていた。実技テストにおいては, きゅうりを切った総枚数・円形枚数は有意に増加し, 「切る」技術の向上が認められた。
  以上のことから, 料理教室のような実践的な支援は食事づくりおよび調理技術の向上に寄与したと考える。今後, 家庭での実践に結びつく内容をさらに検討するとともに, 食に関する知識を提供し, 適切な食事の選択ができるような支援が必要である。

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  The defecation control with an aid of purgative was performed to 87 % senile tenants in an elderly nursing home in Tokyo, Japan. The diarrhea associated with side effects was noticed to pose a serious problem. Due to consumption of soft food⁄ mousse, the natural defecation could not be performed to the elderly senile person therefore a purging medicine (purgative) is normally required to stimulates evacuation of the bowels. Such a necessity of an abnormal evacuation could be caused by an insufficient daily intake of dietary fiber and referred to be constipated.
  In attempt to bring remedy to natural defecation, 10. 5g of partially hydrolyzed guar gum (PHGG), a soluble dietary fiber which has been well known for a number of physiological effects, supplemented to yogurt was fed to 21 elderly senile subjects (One male and 20 females, and average age±SEM : 86. 3±10. 9 years). The fecal were collected and characterized to assess the influence of amount of purgative ingested during study and compared to condition when ingestion of PHGG was discontinued.
  Results revealed that although fecal frequency was 5. 3 times⁄ week during the period of PHGG ingestion, it decreased in 4. 8 times ⁄ week for the 3rd month when the ingestion of PHGG was discontinued. Moreover, while the number of times when there was no defecation was 1. 3 times⁄week during the PHGG ingestion period, however for the 3rd month it was 1. 8 times⁄week after discontinuation of PHGG ingestion. In addition, frequency of purgative administration during the PHGG ingestion period was 0. 3 times⁄week while it became 0. 6 times ⁄three months after discontinuation of PHGG ingestion.
  Aforementioned results clearly suggest that PHGG is effective in reduction of diarrheal fecal for elderly senile person to help remedy normalize to natural defecationeven after a reduction⁄ discontinuation of a purgative aid.

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  醤油造りは, 古来より一麹 (きく : 麹造り), 二櫂 (かい : 諸味のかく拌), 三火入れ (香りづけ, 色づけおよび殺菌) の三工程が重要であるといわれている。製品化においても醤油の色は, 品質上, もっとも大切な要素の一つである。今回, 千葉県の消費者176名を対象とした醤油の購入に関する意識と醤油の色の嗜好性について調査を行った。醤油購入の際の選択動機は, 「価格」と同様に, 「銘柄」や「品質」を重視する傾向があった。色の嗜好性は, 用途によって異なり, 「つけ醤油」や「麺つゆ (つけ汁) 」用は色の濃い方が, 「ポン酢醤油」や「煮物」用, 「麺つゆ (かけ汁) 」用は色の淡い方が好まれた。「ポン酢醤油」や「煮物」用については, 性別による色の嗜好性の差異も認められ, 女性の方が淡い色を好む傾向があった。年齢層別による色の嗜好性の差異は, 全体的には認められなかった。本調査結果は, 今後の消費者ニーズに応じた商品開発や販売戦略の基礎資料として期待される。

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  The purpose of this research is to clarify the meaning of meals from children′s viewpoints by introducing meal time observations in nurseries, kindergartens, and ordinary home settings. The research focuses on the meal times of children through close observation and analysis of their behaviors and actions, as well as to discover the most enjoyable meal time environment for children. In nurseries and kindergartens, it is considered important for children to finish all food given during each meal period. However, the research shows that many children were not happy when they were repeatedly asked to finish all the food that was not eaten or that they did not like within a designated time frame. On the other hand, during meal times surrounded by family, consideration and understanding by family members was observed, resulting in positive responses from children and an enjoyable and freer atmosphere. The research observes that meal times for children are not only for simply eating, but more importantly, a time to slowly enjoy the moment in a freely felt environment with responsive, considerate, and understanding adults. This is considered to help make meal times more enjoyable for children. Ultimately, it is clearly important to value children′s viewpoints during meal times, for the outcome of meal time consumption for children will depend on their feelings to the environment the participating adults help to create.

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  This report examines the provision of food and meals at shelters established for people affected by the Tohoku earthquake and tsunami on 11 March 2011. The report will contribute to a greater understanding of how to best prepare for disaster relief in the future.
  In May, the author participated in a survey conducted by Miyagi Prefecture to examine the situation regarding food and shelter in the disaster-affected areas. At the time, the author was working as a volunteer dietician. An important finding of the survey was that the system for supplying food was not working effectively. This was because of problems with the dissemination of information at shelters and to people affected by the disaster. Many people also hesitated to make requests for food.
  There are three important points for future disaster relief activity. Firstly, any emergency system for supplying food should be designed and tested using a variety of possible scenarios. Secondly, it is necessary to develop a simple questionnaire that can be completed by people in order to assess their needs regarding food. Such a questionnaire would help to reduce cases of inadequate nutrition and to prevent disease. Thirdly, it is vital to ensure that people receiving aid are kept as well informed as possible about what is happening. By providing people with reliable and accurate information, it is possible to greatly reduce anxiety and worry.

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  Many volunteers and medical staff including dietitians have come to work in the devastated area since the 3. 11 Tohoku earthquake and tsunami. In the present stage of recovering from the disaster, what can we do to assist victims and communities in the areas?

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