Journal for the Integrated Study of Dietary Habits
Online ISSN : 1881-2368
Print ISSN : 1346-9770
ISSN-L : 1346-9770
Volume 30 , Issue 3
Showing 1-2 articles out of 2 articles from the selected issue
Original
  • Kyoshiro Yamaguchi, Saki Matsumoto, Taro Fuchigami, Maki Tsuchida, Hid ...
    2020 Volume 30 Issue 3 Pages 111-122
    Published: 2020
    Released: February 13, 2020
    JOURNALS FREE ACCESS

     Constipated subjects cooperated in clinical trials to investigate effects of lactic acid bacterial fermentation filtrate (PS-B1) on defecation and stool properties and skin qualities. The 27 females who were not allergic to soy took 10 mL of PS-B1 (n=14) or placebo (n=13) once a day before breakfast for 4 weeks. PS-B1 group showed increases in defecation number and volume and improvements in stool properties. People generally are prone to make rough skin with constipation and there is the report that constipation elimination makes the skin in a good condition. This study suggests that PS-B1 contributes directly to the improvement of skin qualities, that is, skin gloss, color uniformity and moisture retention in addition to the constipation improvement.

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Brief Report
  • -Effectiveness of the intergenerational program on high school students’ images of the elderly-
    Mari Yano, Harumi Sakuda, Kaoru Sakamoto, Hayato Uchida
    2020 Volume 30 Issue 3 Pages 123-131
    Published: 2020
    Released: February 13, 2020
    JOURNALS FREE ACCESS

     This study was to clarify how the program in which elderly people donated food at local events to high school students was affected by mental and physical health, images of the elderly, frequency of meeting the elderly and their interest in the local event foods of the high school students.

     The participants were 80 high school students who attended a senior high school in Hyogo Prefecture. They were divided into the experimental group of 24 people who took part in the cooking program and the control group of 56 people who did not take part in the cooking program. The experimental group of high school students took part in the cooking program twice and they worked with the elderly in each program. Questionnaire surveys were conducted with the experimental group and the control group before and after the cooking programs.

     The questionnaire included the following items: unidentified complaints, self-rated health, images of the elderly (Semantic Differential Scale: SD), considered age of the elderly, frequency of meeting the elderly people and their interest in local event foods.

     Variations in each item of the questionnaire surveys before and after the cooking programs were compared between the experimental group and the control group using a two-way repeated measures analysis of variance.

     The results showed that the scores of the images of the elderly such as "warm-hearted”, "right”, "easy to talk to”, "fast”, "big”, "kind”, "gentle” and "reliable” significantly increased in the experimental group.

     After the cooking programs in which the elderly people donated food at local events to the high school students, the high school students’ mental and physical health was not significantly improved, but the program improved their images of the elderly people. It is suggested that the intergenerational cooking program in which local event foods are donated to the younger generation improves the high school students’ images of elderly people even if it takes place over a short period of time.

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