Journal for the Integrated Study of Dietary Habits
Online ISSN : 1881-2368
Print ISSN : 1346-9770
ISSN-L : 1346-9770
Volume 23 , Issue 4
Showing 1-8 articles out of 8 articles from the selected issue
Original
  • Mieko Kagaya, Hiroko Sasaki, Sinobu Fujiwara, Tatsuyuki Sugahara
    2013 Volume 23 Issue 4 Pages 187-194
    Published: March 30, 2013
    Released: April 30, 2013
    JOURNALS FREE ACCESS
      In order to find a quick and rational analysis method for the soup stock of Japanese dried shrimp, the effect of the irradiation time and frequency difference extraction by ultrasonic irradiation combined with immersion method conventional 1-hour was examined. The resulting color L* was slightly low in the sample which underwent ultrasonic-treatment than without ultrasonic-treatment, and the b volume was high. The multi-frequency ultrasonication (a, b, ⊿E) showed a high value from 200kHz. For all the extracts, the amino nitrogen, IMP, AMP, and lactic acid compare the multi-frequency ultrasonication with 200kHz for the temperature rise (p<0. 01). For the IMP, it showed a high value for the extraction temperature 50°C and the multi-frequency ultrasonication for 10 minutes, and the free amino acids were high at 50°C and for the multi-frequency ultrasonication at 30 minutes.
      In the ranking of the sensory evaluation, 25°C and the multi-frequency ultrasonication for 15 minutes, and 50°C and the multi-frequency ultrasonication for 10 minutes was the best (p<0. 01). As for comparing these two samples, 50°C and the multi-frequency ultrasonication for 10 minutes obtained a significantly higher preference rating of color, full of bodies, umami, and overall likeability (p<0. 001). The desirable preparation conditions of the shrimp broth extraction was 50°C and the multi-frequency ultrasonication for 10 minutes.
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  • Etsuko Imai, Tomoko Iizuka, Hisako Kobayashi
    2013 Volume 23 Issue 4 Pages 195-206
    Published: March 30, 2013
    Released: April 30, 2013
    JOURNALS FREE ACCESS
  • Kazue Kosaka, Yoshihiro Konishi, Sachiko Yamashita, Shigeshi Kikunaga
    2013 Volume 23 Issue 4 Pages 207-216
    Published: March 30, 2013
    Released: April 30, 2013
    JOURNALS FREE ACCESS
      The purpose of this study was to examine two relationships; one between the serum zinc concentration and the intake of zinc, and the other between the serum zinc concentration and the hematological consistent associated with the serum zinc concentration in elderly patients in a health facility.
      The estimations of the hematological consistent, physical index, and dietary survey were made based on an examination carried out on 15 disabled elderly patients (male=8, female=7, mean age 82±10 years) .
      The obtained results from this study are summarized as follows:
    1) The subjects showed low levels of serum zinc, although the intake of zinc was close to the recommended dietary allowance (RDA) level.
    2) The ratio of the subjects of less than 66 μg/dl of the reference value of the serum zinc was 60% for men and 72% for female in the oral feeding, and also 100% of men and 83% of female in the enteral feeding.
    3) The three significant correlations was found between the serum zinc and the hematocrit, the serum zinc and total protein, and the serum zinc and albumin values.
      As a high percentage of the subjects showed low levels of serum zinc, it is suggested that the nutritional zinc status for the subjects was not satisfactory.
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Research Note
  • Takahiro Seura, Ikue Miyajima
    2013 Volume 23 Issue 4 Pages 217-224
    Published: March 30, 2013
    Released: April 30, 2013
    JOURNALS FREE ACCESS
      In these days, it is well known that obesity and metabolic syndrome in middle age have been increasing, but younger women in Japan have different problems in nutrient intake. The first problem is less energy intake because of excessive dieting, secondary, the unbalance of nutrient intake caused by Western lifestyle. The purpose of this study was to investigate the relationships between daily food intake, body mass index (BMI) and physical strength in junior college students.
      【Result】(1) The energy intake of normal weight group (BMI18. 5-25) was higher than that of low weight group (BMI<18. 5). (2) Physical strength measured by stamina test detected by 50% maximal heart rate (50% HRmax) of obese group (BMI>25) were significantly higher than that of low weight group. (3) Physical strength measured by stamina test detected by 50% HRmax was weak correlated and intake of protein, carbohydrate, potassium, calcium, magnesium, iron, vitamin A, vitamin B2, folic acid, pantothenic acid, cholesterol, fiber.
      【Conclusion】We concluded that young women in low weight group have lower energy intake than that in normal weight group. Furthermore, young women in low weight group have lower physical strength than that in obese group.
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Brief Report
  • Yasuko Akiyama (Sannomaru) , Koichi Shinagawa, Mutsumi Fukaya, Yasuhid ...
    2013 Volume 23 Issue 4 Pages 225-234
    Published: March 30, 2013
    Released: April 30, 2013
    JOURNALS FREE ACCESS
      In Japan, the use of health foods has increased with the rise in the prevalence of lifestyle-related diseases, with a consequent increase in health damage. Health foods that have caused health damage include green juice, aloe, Agaricus, and turmeric. Among them, turmeric affects the drug-metabolizing enzyme cytochrome P450 (CYP) and may cause changes in the effects of drugs. In this study, the state of intake of health foods and concomitant use of turmeric and drugs were investigated in individuals who were administered drugs.
      In Study 1, the state of intake of health foods, whether turmeric was used with other drugs, and changes in the perceived state of health were evaluated. As a result, 471 (53. 8%) of the 874 subjects had used health foods, of which turmeric was the most frequent. Of these 471 subjects, 55 (11. 7%) had used turmeric with other drugs. Hypertension, heart disease, and diabetes were frequently observed in these 55 patients. Those who had used turmeric with other drugs reported no change in the perceive state of health.
      In Study 2, the disease name, names of the drugs administered, changes in the perceived state of health, and changes in the laboratory results were investigated in 7 individuals who consented. The most frequent disease in these 7 patients was hypertension. About 1/3 of the drugs administered were those that are metabolized by CYP3A4, but their concomitant use with turmeric caused no change in the perceive state of health or exerted no notable effect on the laboratory results.
      The results of this study suggest that the concomitant use of turmeric with drugs does not affect the perceived state of health or laboratory results. Further studies on the concomitant use of health foods and drugs primarily in patients with lifestyle-related diseases are awaited.
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  • Chiho Myojin, Naomi Nagai, Natsuko Yukawa
    2013 Volume 23 Issue 4 Pages 235-242
    Published: March 30, 2013
    Released: April 30, 2013
    JOURNALS FREE ACCESS
      Cooking activities by elderly people with senile dementia in group-home care facilities are supposed to be effective for maintaining their QOL as well as slowing down the relief of peripheral symptoms developed from senile dementia. A national-wide research study was completed, and the results were analyzed based on whether or not the group-homes had dieticians. The real conditions of the cooking activities were also surveyed by a questioner. A total of 366 effective answers were collected by mail from the group homes from all over Japan (effective collection rate were 31.7%) .
      In 37% of all the facilities, dieticians get involved in some way or other. In the remaining facilities (63%) , there were no dieticians. Therefore, menu planning and nutrient calculations were carried out by the staffs who were not specially trained in the nutrition area, and they were concerned if their menu planning and nutritional balance calculations were properly performed. On the other hand, it seemed that a certain anxiety existed among the dieticians toward cooking-support activities, indicating that the dieticians were not provided with sufficient information about the cooking-support activity. The result indicated that, with the presence of dieticians, dietary habits can be improved. Therefore, cooking support training for dieticians should be required in group homes for elderly people with senile dementia.
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  • Koichi Nakashima
    2013 Volume 23 Issue 4 Pages 243-246
    Published: March 30, 2013
    Released: April 30, 2013
    JOURNALS FREE ACCESS
      Good eating depend upon good mastication. It is correlated good (normal) dental-arch and teeth. Recently, Japanese persons have disordered function by broken dental-arch. These cause life related disease, for example, diabetes, high blood pressure and hyperlipidaemia, are able to solve by good mastication.
      Good mastication contribute to accelerate brain activity and brain clearance. So, this clinical examination is applied to prevent the melancholia and dementia.
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  • Mieko Ema
    2013 Volume 23 Issue 4 Pages 247-258
    Published: March 30, 2013
    Released: April 30, 2013
    JOURNALS FREE ACCESS
      In this paper, the beast, chicken and egg types as food during the Edo period were evaluated. Our results are summarized as follows:
    1) The habit was used to eat salted whale meat in the juice from December in Edo period.
    2) Deer meat and seal meat were made dry and were salted foods.
    3) The meats of whales and birds were salted foods, and were kept in one year. And then they were used as special event foods.
    4) The meat ball and soup were used with rice and vegetables, and used as a side dish.
    5) Wild boar meat and deer meat were cooked in their juice in a pot in winter time as “Botan Nabe” (boiled boar food) and “Momizi Nabe” (boiled deer meat food) .
    6) As for eating roasted meat, a person in Edo period ate dog, rabbit, otter, deer, etc. They also ate boiled swan and crane chicken.
    7) “Senba cooking” (fisherman cooked food) and roast bird were also ate by the general population.
    8) Eggs were used rice, called rice gruel, the porridge of rice and vegetables etc. It was used for dishes with juices, cooked food and steamed and broiled foods.
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