Journal for the Integrated Study of Dietary Habits
Online ISSN : 1881-2368
Print ISSN : 1346-9770
ISSN-L : 1346-9770
Volume 9 , Issue 3
Showing 1-13 articles out of 13 articles from the selected issue
  • [in Japanese]
    1998 Volume 9 Issue 3 Pages 2-7
    Published: December 31, 1998
    Released: January 31, 2011
    JOURNALS FREE ACCESS
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  • Central mechanism of food preference changes
    [in Japanese]
    1998 Volume 9 Issue 3 Pages 8-12
    Published: December 31, 1998
    Released: January 31, 2011
    JOURNALS FREE ACCESS
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  • [in Japanese]
    1998 Volume 9 Issue 3 Pages 13-20
    Published: December 31, 1998
    Released: January 31, 2011
    JOURNALS FREE ACCESS
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  • Kazue Ogura, Chizuko Hotta
    1998 Volume 9 Issue 3 Pages 21-25
    Published: December 31, 1998
    Released: January 31, 2011
    JOURNALS FREE ACCESS
    Jews mallow, a viscous soluble dietary fiber, is a healthy vegetable.
    We investigated the effect freeze-dried jews mallow with 0.5% additives on the viscosity during the cooking stage.
    The findings were as follows: the viscosity 1) was not affected by heating, 2) decreased with the addition of acetic acid, 3) remarkably decreased with the addition of sodium bicarbonate, 4) was not affected by the addition of vinegar, 5) decreased with the addition of salt, 6) decreased with the addition of soy sauce, followed by additional heating, and 7) decreased with the addition of soup, but was not affected by heating.
    The immuno cell increased and was activated by the intraperitoneal injection of soluble freeze-dried jews mallow into the mouse.
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  • Sanitary Property
    Youngmi Choi, Hiroko Sasaki, Hideo Kawai, Tatsuyuki Sugahara
    1998 Volume 9 Issue 3 Pages 26-32
    Published: December 31, 1998
    Released: January 31, 2011
    JOURNALS FREE ACCESS
    Following are results of measuring inorganic anions, volatile halogenated hydrocarbons, potassium permanganate consumped and the number of viable aerobes in Korean natural mineral water which are regarded as indicators of contamination.
    1. When the natural mineral water was kept at 5°C, there was no change in the content of inorganic anions until 29 days passed since the opening of the bottle.
    2. The result of measuring inorganic anions and volatile halogenated hydrocarbons which are regarded as having connection with the safety of natural mineral water showed that only fluorine ion 6 cases exceeded the limit of Korean regulation. While the trihalometane and total volatile halogenated hydrocarbons were in the range of below detectable level and 25.7ng/ml, it was mainly due to chloroform.
    3. The average consumption of potassium permanganate was 2.63mg/l.
    4. The result of measuring the number of viable aerobes showed that many brands exceeded the limit of Korean regulation. And, through the identification process at the genus level, the genus Bacillus, Kurthia, and Micrococcus were identified. The fungus detected from one brand was identified as Penicillium oxalicum.
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  • Tatsuyuki Sugahara, Hiroko Sasaki, Yukiko Negishi, Masami Okuzaki
    1998 Volume 9 Issue 3 Pages 33-41
    Published: December 31, 1998
    Released: January 31, 2011
    JOURNALS FREE ACCESS
    The content of total dietary fiber was compared for Shiitake (Lentinus edodes), Maitake (Grifola frondosa, including those growing wild) and Nameko (Pholiota nameko, in cluding those growing wild) mushrooms, which are produced and consumed in large amounts, that were cultivated on logs and on medium. As a result, the amounts of total dietary fiber and chitin per 100g in terms of the mean and standard deviation of the dry matter for Shiitake cultivated on logs (n=35) were 47.3±3.41% and 5.3±0.91%, while those for Shiitake cultivated on medium (n=24) were 45.1±5.02% and 4.6±0.45%, respectively.
    In the case of Maitake, the values for Maitake on growing wild (n=13) and on logs (n=7) were 47.1±3.07% and 3.1±0.23%, and 48.8±5.90% and 3.5±0.38%, respectively, while the values for Maitake cultivated on medium (n=9) were 40.9±3.03% and 2.8±0.29%, respectively.
    With respect to Nameko, the values for cultivated on logs (n=7) were 42.0±2.92% and 2.8±0.31%, and the values for Nameko cultivated on medium (n=14) were 38.8±2.67% and 2.2±0.28%. Result by Modified prosky method-2 were 45.0±2.22% on growing wild (n=4), 42.3±1.15% on logs (n=9) and 37.9±3.74% on medium (n=9), respectively.
    In each of these cases, mushrooms on growing wild and cultivated on logs demonstrated higher levels of total dietary fiber (TDF) and chitin than mushrooms cultivated on medium.
    The levels of TDF and chitin in Kikurage per 100g were 67.7±2.76% and 4.4±1.47% in the case of Auricularia auricura (n=6), 84.7±4.96% and 3.0±0.65% in the case of Auricularia polyricha (n=7), and 67.9±3.76% and 6.3±0.94% in the case of Tremalla fuciformis (n=6). Thus, Kikurage contain high levels of TDF, with Auricularia polyricha in partticular exhibiting a high content TDF. Kikurage are therefore considered to be a good source of dietary fiber.
    When the revised Prosky variation for chitin was compared with the 5 th Revised ingredient table manual method used for drafting the 5 th Revised Japan Food Standard Ingredient Table (Modified prosky method-2), analytical values determined with the latter method were found to be higher. It was therefore considered necessary to further study the method used to analyze the content of dietary fiber in mushrooms.
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  • Keiichi Watanabe, Saishi Hirota, Bunjiro Takahashi
    1998 Volume 9 Issue 3 Pages 42-47
    Published: December 31, 1998
    Released: January 31, 2011
    JOURNALS FREE ACCESS
    Chlorophylls and carotenoids from five cultivars of broccoli and cauliflower with various colors of flower heads were analyzed by thin layer chromatography (TLC) and high performance liquid chromatohgraphy (HPLC). There were difference in chlorophyll and carotenoid contents among them.The primary pigments in a flower head of green-colored broccoli ‘Green Comet’ were chlorophyll a (1890μg/g) and chlorophyll b (1070μg/g). The flower head contained about 24.1μg/g of β-carotene and 65.2μg/g of xanthophylls. The head of pale green cauliflower ‘Sangosho’ contained 400μg/g of chlorophyll a and 130μg/g of chlorophyll b. As for carotenoids, it contained 6.6μg/g of β-carotene and 24.6μg/g of xanthophylls. A head of purple-colored cauliflower ‘Violet Queen’ contained 580μg/g of chlorophyll a, 240μg/g of chlorophyll b, 3.9μg/g of β-carotene and 24.1μg/g of xanthophylls. Anthocyanin was also detected. The carotenoid contents in flower head of pale yellow cauliflower ‘Orange Bouget’ and white cultivar ‘Snow Dress’, which hardly contained chlororphylls, were very low. Xanthophylls were identified as neoxanthin, violaxanthin, lutein epoxide, zeaxanthin and lutein.β-Carotene isomer composition in broccoli head, 9-cis-β-carotene was higher in percentage than 13+15-cis-B-carotene.
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  • Reiko Takezoe, Kazuko Hirai, Hiroko Nishimura, Yoko Aoki, Hisa Higuchi
    1998 Volume 9 Issue 3 Pages 48-55
    Published: December 31, 1998
    Released: January 31, 2011
    JOURNALS FREE ACCESS
    Adults aged 25 to 54 years (males 1316, females 1100), were asked to answer a questionnaire on health considrration and food intake frequency.
    1) More females (93%) than males (87%) answered that they thought constipation could affect their health (p<0.001, difference between sexes).
    2) Regular bowel movement every day was reported by 71% of the malesand 44% of the females, while 13% of the males and 17% of the females had one less than three times a week (p<0.001, difference between sexes).
    3) Sixty six percent of the males and 83% of the females considered their food intake sufficient to maintain their health (p<0.001, difference betweensexes).
    4) More males than females considered their intake to be “large” of meats and fishes and shell fishes, and “small” of other food groups (p<0.01, difference between sexes).
    5) Significant correlation was found between the subjective evaluation of food intake and their idea of sufficiency to maintain health for males andfemales, for all food groups (p<0.05, difference for both sexes).
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  • Kazuko Okuda, Taeko Kuragano
    1998 Volume 9 Issue 3 Pages 56-62
    Published: December 31, 1998
    Released: January 31, 2011
    JOURNALS FREE ACCESS
    Recently, childern's surroundings including dietary habits are remarkably changing. With the aim at elucidating the future way of parent's views on thebetween-meals eating of children, we here investigated the influences of parent's consciousness and behavior on the quality of between-meal snacks and the eating behavior of their children. A questionnaire survey was conducted with a total of 423 parents of the children in four public and private kindergartens of Kobe and Ashiya cities and the following results were obtained:
    1. The parents regarded the purpose of between meal eating as the pleasure of children, but not a supplement to the nutritional requirements.
    2. When the parents choose the snacks the most important factor for the parents was their children's preference, suggesting that the parents let the children have their ways.
    3. The children's favorite refreshments were candies, chocolate, cookies, biscuits, potato chips, etc. and these were sweet or lipid-rich. In addition, sweet juices and lactic acid beverages freely available for the children were always present in ice box.
    4. The kinds of snacks frequently given by the parents well agreedwith the favorite ones of their own children. The parents ordinarliy gave a snack to their children from the stocks obtained in the market.
    5. There were highly significant positive correlations among three; the kinds of children's favorite snacks, those frequently given to them and the parent's views on between-meal eating in a child, showing that the parent's views were reflected in their own behaviors.
    6. The degree of sweet preference was highly correlated between the parents and their children.
    Judging from that fact they decide the time and amount of snack as well as the kinds by themselves taking consideration of their children, they looked to have the leadership. However, it seems that they really are apt to cater their children's preference. To realize the suitable choice of snacks and favorite eating behavior, the parent's view on between-meals eating should be changed to an idea that the snacks are a kind of meal having a role sa a nutritional supplement.
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  • Ayako Kuramoto, Junko Doi
    1998 Volume 9 Issue 3 Pages 63-69
    Published: December 31, 1998
    Released: January 31, 2011
    JOURNALS FREE ACCESS
    We investigated the dietary habits of the aged by using questionnaires in Hishikari, Kagoshima Prefecture, in December 1996.
    The results were as follows:
    (1) They eat meals regularly and early and use 15 to 30 minutes.They eat meals with their spouse or eat alone. Purchasing and cooking the food are done by their spouses or themselves.
    (2) They are careful about what they eat and the nutrition. They tend to eat a lot of vegetables, seaweed and lighty-seasonded food. They feed on rice as the staple food. They buy already cooked food or instant food once or twice a week, a month, or none. They often exchange food that they make or vegetables with their neighbors.
    (3) They are satisfied with their dietary habits, which includes the flavor and the kinds of the food.They have no food preferences, enjoy the meals, have a goof appetite, eat in a good atmosphere, and they don't eat out.
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  • Ikumi Yoda, Sanae Mori, Kana Omura, Kayoko Kaneko
    1998 Volume 9 Issue 3 Pages 70-77
    Published: December 31, 1998
    Released: January 31, 2011
    JOURNALS FREE ACCESS
    Nutrition information from in Six journals published from 1992 to 1996 about athletes was examined.
    Articles about food and nutrition that appeared in the journals were written by dietitians, medical doctors, professors, coaches and so on. The contents of the articles were classified into twenty-one groups which contained information about nutritious food, nutrient balance, conditioning, fatigue reduction its. Most of the descriptions about nutrients and their functions were as popular as those described in textbooks for high school students, and some were specific ally related to exercise physiology.In some articles the authors described nutrirent allowances but no information about their sources.
    A few authors mentioned supplements of energy, protein, vitamin, calcium and iron supplementation.
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  • Reiko Oka
    1998 Volume 9 Issue 3 Pages 78-83
    Published: December 31, 1998
    Released: January 31, 2011
    JOURNALS FREE ACCESS
    A questionnaire survey on miso was conducted using 105 (in 1995) and 112 (in 1996) women's college students. The results are as follows:
    1) Most students eat miso soup once a day or 2 3 times a week.
    2) 90% of them eat a cup of miso soup during a meal.
    3) 60-64% of the students like miso soup. The number of students that answered with miso soup as their favorite ateit once a day, twice a week and once a week in that order.
    4) 73-74% of the students eat miso soup cooked using mixed miso (mixed kojimiso rice and kojimiso barley).
    5) Unexpectedly, 35% of the miso soup they ate is cooked using the soup stock on the market.
    6) The ingredient that does not damage the flavor of miso, such as tofu, fried bean curd or seaweed, was the most popular.
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  • [in Japanese]
    1998 Volume 9 Issue 3 Pages 84-89
    Published: December 31, 1998
    Released: January 31, 2011
    JOURNALS FREE ACCESS
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