Recent surveys demonstrate that many patients with cancer use complementary and alternative medicine (CAM) therapies at some point after their diagnosis. Therefore, CAM has increasingly been the focus of international research. However, due to insufficient evidence and/or insufficient good quality evidence, this has mostly not translated to practice recommendations. In these circumstances, medical practitioners need to be aware of the importance of this issue and of the rationale used to promote CAM. A great need for public and professional education regarding this subject is evident.

　Symptoms of dementia are divided into two major categories of core symptoms and secondary symptoms (BPSD). Core symptoms consist of cognitive function disorders such as memory impairment, orientation disorder, disturbance of execution function, poor comprehension and poor judgment, aphasia, apraxia and agnosia. These are inevitable symptoms brought about by organic changes in the brain. Taking meals is one of the important daily activities enjoyed by the elderlies. Some elderlies, however, refuse to eat when meals are taken to them and refuse to drink when a glass of water is offered to them. They even refuse to open their mouth when people talk to them and offer help. Or, they may just simply stop taking meals and refuse to use chopsticks. Some elderlies continue to pretend as if they are eating even when there is no food left. In such instances, urging the elderlies to stop their behavior or forcing them to behave in a certain way is not effective. Taking into account that such behavior is caused by core symptoms of the disease, it is necessary to explore ways to assist the elderlies taking meals by making maximum use of what is left of their ability, without leading them into confusion.

　The role of home-visit nutritional support is to collect information about nutritional issue during nutrition screening or assessment and to manage the plan of nutritional care for each case with inter-professional collaboration in home-care settings.

　Registered dietitians counsel patients and/or their family for appropriate methods of nutrient intakes. They analyze the cause of anorexia gathering detailed information about nutrition issue from interview and observation of mealtimes.

　To provide appropriate nutritional management services, it is important for the dietitians to understand living environment including the burden of caregivers, economic, and social factors. In home-care settings, these are several nutritional problems, which include the economic conditions, difficulty purchasing food, no exists cooker and unfit taste food.

　These problems may cause anorexia or malnutrition according to decrease food intake and induce decreased quality of life (QOL) and activities of daily living (ADL) of the elderly patients at home.

　The main aim of intervention by registered dietitian is to improve malnutrition related dysphagia and lifestyle-related diseases. Registered dietitian advises caregiver about cooking in order to promote the application of nutritional support programs. However, most of caregivers are elderly spouse with physical and psychological health problems. Thus, it is important to suggest them some simple recipes and menus considering burden among caregivers.

　Suitable home-visit nutritional support program can improve their nutritional situation, QOL, and ADL for elderly patients living at home.

　Three kinds of baker’s yeasts (Saccharomyces cerevisiae), 1-2, 9-3 and 10-2 were isolated from fruits or humus to bake bread in high-sugar dough. Their fermentation test and sensory evaluation of beard baked in 30%-sucrose dough were examined. The results of the fermentation test with 20-40% glucose added to the medium showed that CO₂ production by the wild yeast (10-2) isolated from apple leaves was highest among the three strains. The strain that showed the highest alcohol producing ability was 9-3, which was isolated from nectarine seeds.

　Bread was made from 30%-sucrose dough for sweet rolls usually, and the sensory evaluation found that the aroma of bread made with the 10-2 strain was significantly preferred. The malic acid content in this bread was clearly the highest among the three strains. It is therefore concluded that the yeast isolated from apple leaves (10-2) is the most suitable for high-sugar dough.

　We have isolated some yeast from fruits and flowers for baking good gluten-free rice flour bread. The LFWP30G strain has a high ability to produce CO₂ in rice dough containing 3% sucrose. Both α-glucosidase and invertase which reputedly affect the dough fermentation have activities similar to that of commercial baker’s yeast. The great strain isolated from lemon was identified as Saccharomyces cerevisiae by determining the base sequence of the D2 region of the 26S rRNA gene, and was utilized in baking rice flour bread, because of its good growth during shaking cultivation. The sensory evaluation between the bread of commercial baker’s yeast and the LFWP30G strain showed no significant differences, but the crumb of the rice flour bread has a lower hardness stress than the commercial bread, and the cohesiveness stress was the same as the commercial wheat flour bread. These results suggest that the isolate is very useful for baking rice flour bread.

　全国各地の保育所に通う3歳以上の幼児を対象に，魚介類およびその料理に対する嗜好についてのアンケート調査を1991～2012年の約5年ごとに行った。この中で1996～2012年の4回6，550人の結果を分析した。

（1）魚介類に対する幼児の嗜好では，2006年調査で好きな割合が最も高い数値を示したが，他の3回の調査では大差がなく，約70％の幼児が魚介類を好んでいた。肉類に対する幼児の嗜好は，2006年調査以降では魚介類を好む割合より高くなった。

（2）地域別に幼児の魚介類の好む割合をみると，1996年調査では，都市部の幼児で魚介類を好む割合が高く，内陸部で低かった。2012年調査でも，都市部の幼児が魚介類を好む割合は高かったが，内陸部の幼児との割合の差は小さくなった。肉類を好む割合では，1996年調査で，海岸部の幼児で低かったが，2012年調査はどの地域でも魚介類を好む割合より高くなり，好まれた。幼児は魚介類とともに肉類を好んでいるが，肉類の嗜好が地域に関係しないで好まれることより，肉類の摂取量が増加していると考える。

（3）幼児が好む魚介類の調理法は，焼く，生・刺身，煮るであった。生・刺身を好む割合は，2012年調査で2006年調査より5％低下した。

（4）魚介類18種の中で，幼児の好きな魚介類は，えび，まぐろ，さけ・ます，あさり，しらすであった。幼児の魚種に対する好む割合はさけおよびまぐろを除いて，2012年調査でいずれも低下した。

（5）幼児の魚介類に対する嗜好には，母親および父親の嗜好が影響している。 2012年調査では，保護者の魚料理の得意度，魚が夕食に上がる頻度の影響が低下した。

　今後，さらに，食文化の伝承にも関与する魚介類の嗜好の実態を調べ，摂取量の増加につながる料理や調理法などを考え，健康的な日本型食生活を推進していきたい。

　We studied whether differences in the quantities of phosphorus （P） and fat in a low-protein diet affect kidney calcification in rats. Four-wk-old, female Fischer rats were fed one of the following diets ad libitum for 40 days. The six experimental diets contained 10% protein, 0.28% P （equivalent to the level of P in the AIN-93G diet）, 0.52% calcium （Ca） and 5, 10 or 20% oil, or 10% protein, 0.4% P （equivalent to the level of P in the AIN-76 diet）, 0.52% Ca and 5, 10 or 20% oil. The standard diet group was fed a diet containing 0.40% P, 0.52% Ca and 5% oil with 20% protein. After feeding the rats the respective diet for 40 days, they were anesthetized with Nembutal. Among rats that were fed a low-protein （10% protein） diet, reducing the quantity of P in the low-protein diet from 0.40% to 0.28% reduced kidney calcification. In addition, increasing the intake of fat aggravated kidney calcification. Thus, it was revealed that calcification of kidneys that occurred in rats fed the AIN-76 purified diet （AIN-76） was affected by the quantities of P and fat in the feed.

　Numerous epidemiological surveys have shown that consuming coffee can prevent cancer development. Caffeine and chlorogenic acid are the most well known constituents which are included in coffee and prove to have an positive effect to prevent cancer. Although these constituents are known to directly act on anti cancer machineries, such as anti-oxidant effect. There are also studies showing that benefit of functional food is exhibited by metabolic changes. Therefore, we may anticipate that changing metabolic pathways may occur during coffee intake and further expect lowering the cancer risk.

　Thus, in this study, we analyzed the effect of administration of coffee to Eker rat which are a renal cancer and a metabolic syndrome model rat. By giving 1% coffee for 100 days, we found that renal cancer development was suppressed. We further analyzed the metabolic change by metabolomic analysis in liver and observed that the abnormal carbohydrate and ketone body production in Eker rats were restored by coffee consumption.

　We also confirmed that these effects were not due to the recovery of tumor suppression gene TSC2 expression. Thus, coffee may have a anti-cancer effect by changing the metabolic pathway and lower the risk factors which may lead to cancer development.

　This study aimed to develop an easy-to-chew nursing food (soft squid) by adding Chinese yam to Japanese flying squid caught in Aomori. Further, we prepared several local Aomori dishes that suit the palate of elderly people with this soft squid as an ingredient and verified their use.

　In the study, first, flying squid was converted to paste, which was then combined with yam prepared in three different ways (steamed and squashed, grated, and hydrated dry powder). These samples were subsequently subjected to texture measurement and sensory analysis to compare them with additive-free flying squid. Using these ingredients, different cooking techniques (marinating, simmering, and deep-frying) were used to prepare three types of dishes for evaluation.

　Therefore, it was observed that the addition of yam to flying squid could be an effective method to tenderize, resulting in squid that was easier to chew, although this method is often avoided because of its heat-induced hardening. To prepare an easy-to-chew nursing food, the addition of “grated” yam was confirmed to be most effective. Furthermore, “grated” yam may be substituted with the “hydrated dry powder” because they are comparable in terms of physical and organoleptic properties. Such a substitution would expedite and facilitate the cooking process. This soft squid may be applied to a wide variety of menus. However, the dietary habits and preference of each consumer must be considered with regard to flavor and appearance.

　In recent years, many people have been carrying water-bottles and drink beverages from these bottles at any time. We investigated the microorganisms of both the bottle’s mouth and the bottle’s beverages to understand the sanitary condition. Standard plate counts of 10³-10⁵ cfu/cm² and 10⁴-10⁷ cfu/mL were detected on the mouth of the water-bottle and in the beverages, respectively. Coliform bacteria also were detected, the counts of which were less than the standard plate counts. The causes of the microbial condition were insufficient washing of the water-bottle and mixing of oral bacteria. It is necessary to keep the bottle at a low temperature and consume the beverage as soon as possible.