Correlation between urinary creatinine excretion and lean body mass (LBM) was studied in 125 female students. Subjects were given a meat-restricted conventional diet for an experimental period of three days. Urine was collected throughout the experimental period and urinary creatinine was determined. LBM was determined by two independent techniques, body density estimated from body volume by water displacement and whole body burdens of potassium (⁴⁰K) by human, counter.
A high correlation was found between LBM and urinary creatinine content, and the following regression equations were obtained:
LBM (by body density) =0.0193Cr+20.3
LBM (by ⁴⁰K counting) =0.0216Cr+19.3

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We investigated the daily intake of tocopherols (Toc) and fatty acids by total diet analysis. Total diet composites of 277 food items was prepared based on the “National Nurition Survey” and modified by “Family Income and Expenditure Survey” and “Statistical Yearbook of Ministry of Agriculture, Forestry and Fisheries. ”
Estimated daily intake was 6.52mg/day α-Toc (Eq), calculated from 5.67mg/day α-Toc, 8.39mg/day γ-Toc and 1.04mg/day δ-Toc. The contribution of each food group to daily intake of α-Toc (Eq) was: fat and oil 37.7%, green vegetables 17.4%, grain, nuts and potatoes 10.8%, fishes 9.9%, bean products 9.4% and others 14.8%.
Estimated total lipid was 53.5g and total fatty acids was 44.5g, which included saturated 12.4g, monoenoic 18.3g, dienoic 9.6g, trienoic 1.6g, tetraenoic 0.13g, pentaenoic 0.40g and hexaenoic 0.61g.
The Toc/PUFA ratio was calculated as 0.46 by Harris's formula and 0.51 by Bieri's formula,
We attempted to convert each PUFA to a linoleate equivalent, according to the “peroxidizability index, ” and obtained the following ratio: α-Toc (Eq) /linoleate (Eq) =0.31mg/g. Compared with the minimum requisite ratio proposed by Horwitt (0.8), the above value was very low.

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Twenty female college students were divided into two groups and the subjects were given two types of test diet for 7 days. One diet was free from vegetables, fruits and/or potatoes and the other contained twice as much vegetables as usual dormitory foods. Daily nutrient intakes of the subjects in each group were calculated throughout the experimental period. Vitamin A, ascorbic acid, iron and crude fiber intakes in the vegetable-free group were significantly less than those in the vegetable-rich group. Blood ascorbic acid concentrations decreased significantly in the vegetable-free group, while that in the vegetable-rich group remained constant or slightly increased during the experimental period. Serum iron concentrations decreased in the vegetable-rich group. Result of blood analysis, counts of erythrocytes and leucocytes, 1evel of hemoglobin, hematocrit, MCV, MCH, MCHC and serum total protein were not affected by the different vegetable intakes. Some of the vegetable-free group comPlained of being lethargic, of being constipated or developing a rough skin, while most of the vegetablerich group were in good condition throughout the experimental period.

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Potatoes and legume seeds have been used as main food stuffs for human beings. However, there is little information as to the effects on the digestibilities of their starches by cell wall polysaccharides, which surround the starch granules.
In the present study, we examined chemically, in vitro, the cell wall polysaccharides and their effects on the digestibilities of gelatinized starches, using different kinds of potatoes, i. e., potato (Solanum tuberosum), yamanoimo (Dioscorea Batatas) and sweet potato (Ipomoea Batatas).
The cell wall polysaccharides of each potato were fractionated by successive extractions with cold water, hot water, 0.5% ammonium oxalate, 5% sodium hydroxide, 24% potassium hydroxide and 90% dimethylsulfoxide.
The result obtained were as follows:
1. The presence of cell wall polysaccharides which surround starch granules suppressed significantly the digestibility of gelatinized starches by porcine pancreatic α-amylase. The suppression rate was the highest in the case of sweet potato and the lowest in yamanoimo.
2. The amounts of hemicellulose and cellulose were found to be the lowest in yamanoimo and the highest in sweet potato. A structural weakness of the cell wall was observed in yamanoimo.
3. Inhibitory activity by each cell wall polysaccharide on porcine pancreatic α-amylase was not observed.
4. The constitution of cell, wall polysaccharides surrounding heat-gelatinized starches may affect in vitro the digestibility of starches by α-amylase.

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We have studied the possibility to use a heat stable protein of egg white in enteral hyperalimentation. At first, the egg white protein solution was found to become turbid or to coagulate on heating at 100°C in the presence of Ca²⁺. We have developed an egg white protein solution which did not coagulate on heating even in the presence of Ca²⁺. The egg white solution, which coagulated at pH 7.0, became non-coagulative at pH 9.0 even when the autoclaving time in the preparation of the TEW (treated egg white) solution was extended from the conventional time (10min) to 60 or 120 min. Further, the TEW solution autoclaved for 120min was made non-coagulative at pH 7.0 by using calcium glycerophosphate in place of CaCl₂ as the calcium source. Next, the solution of enteral hyperalimentation containing all of the five nutritional components was prepared by mixing the TEW solution, calcium glycerophosphate and the other nutrients. A clear and nutritionally complete solution without the thermal coagulation was finally prepared. Accordingly, the non-thermal-coagulating protein of egg white is expected to be widely useful, not only for enteral hyperalimentation, but also for other foods, such as egg white drink, or for the microbiological industries.

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This paper reports the nutritional evaluation performed by chemical and biological analyses, of a non-therma1-coagulating protein preparation of egg white. Both the heat stable protein solution of egg white and its lyophilized powder were found to contain almost the same amount of protein as the native egg white, and their amino acids compositions were not markedly different from each other. The results of a growth experiment with rats fed several kinds of proteins indicated that the growth of the animal fed the egg white solution diet was better than that fed a casein diet. In growth experiments with microorganisms (Eremothecium ashbyii, Aspergillus oryzae and Saccharomyces cerevisiae) on media containing each of the several kinds of proteins, the egg white solution supported good growth of the microorganisms, whereas the egg white powder was not effective. Growth retardation or suppression on media containing the powder was thought to have been produced by poor solubility of the powder in water. It was verified that the non-thermal-coagulating protein of egg white was nutritionally valuable enough to be applied to many foods as raw materials.

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Sodium contents of meals consumed by 34 teachers of the nutrition colleges in Kyushu during three consecutive days were measured directly by chemical analysis. The data were compared with calculated values using the new Supplements in Japanese Standard Food Composition Table, 3rd edition.
The following results were obtained. Chemically analyzed values of sodium were 20% lower than the estimated values. Sodium in soy sauce and miso (bean paste) popularly consumed in the Kyushu area was measured to rectify the differences in the values. The sodium content was 83% in dark soy sauce, 85% in light soy sauce and 86% in miso as compared to the estimated values using the Food Composition Table.
Estimated values close to the chemically analyzed values could be obtained by using the sodium residual rate, previously calculated by the present authors, as a correction factor.

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Three survey methods for dietary consumption, i. e. (1) weighing all food stuffs prior to cooking (weighing method), (2) purchasing the same meal as consumed and separating it into food stuffs (purchasing method), and (3) asking the housewives who cooked the meal to recall the composition and weight of food stuffs used (recall method), were concurrently tested on a total of 30 meals served by 10 housewives living in an agricultural village in Oita Prefecture in the southern part of Japan. Using the new version of the Japanese Standard Food Consumption Table (4th edition), calcium, phosphorus, iron and potassium contents of each meal were calculated by each survey method and the values obtained were compared with the measured values.
Calcium, phosphorus and iron were simultaneously measured by inductively coupled argon plasma (ICP) spectrophotometer (JY48P JobinYbon) and potassium content in meals was measured by atomic absorption spectrophotometer (Zeeman 180-80 Hitachi).
Good correlations between calculated values and the corresponding measured ones were observed, i. e. (1) for calcium content: 0.799, 0.800 and 0.655, (2) for phosphorus content: 0.840, 0.843 and 0.627, (3) for iron content: 0.565, 0.733 and 0.545, (4) for potassium content: 0.857, 0.746 and 0.742 respectively for weighing, purchasing and recall methods.
Out of 12 combinations, six comparisons of calculated values versus measured values differed significantly by paired t-test analysis, i. e. (1) for the weighing method, the mean values were larger for phosphorus (p<0.01) and potassium (p<0.01), (2) for the purchasing method, the mean values were smaller for calcium (p< 0.01), phosphorus (p<0.05) and iron (p< 0.05), (3) for the recall method, the mean values of calcium (p<0.01) was smaller.
One reason for the differences may be that the main mineral contributor of these sample meals was homegrown vegetables which can vary in mineral contents by seasons and areas of production, therefore, the measured mineral contents differed from the reported values of the new version of the Japanese Standard Food Composition Table.

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