上煮出し汁 (昆布2%, かつお節4%), 普通煮出し汁 (昆布1%, かつお節2%), 昆布1%煮出し汁, 昆布2%煮出し汁, 複合調味料0.1, 0.3, 0.5%各出し汁の7試料について, ナトリウム, カリウム, 塩素を定量するとともに上煮出し汁, 普通煮出し汁, 複合調味料0.3%出し汁の3試料に, 0.4, 0.6, 0.8, 1.0, 1.2%の食塩を加えたものについて, 出し汁の種類と鹹味強度の関係について官能検査により検討した。また, 複合調味料0, 0.1, 0.3, 0.5, 0.7, 1.0%濃度の出し汁に, 0.5, 0.8%の食塩を加えたものについて官能検査を行い, 旨味濃度と鹹味の関係について検討した。
1) ナトリウム量は, 上煮出し汁45.5mg%, 普通煮出し汁25.7mg%, 複合調味料0.3%出し汁44.0mg%であった。
2) カリウム量は, 上煮出し汁247.5mg%, 普通煮出し汁103.3mg%であったが, 複合調味料0.3%出し汁にはほとんど認あられなかった。
3) 塩素量は, 上煮出し汁230.6mg%, 普通煮出し汁は96.5mg%であった。炎光分析によって定量されたナトリウムを全て塩化ナトリウムと考えた場合の塩素は, 上煮出し汁で70.2mg%, 普通煮出し汁で39.5mg%であった。
4) 出し汁の種類と鹹味強度の関係をみた官能検査結果によると, 清汁として“ちょうどよい”鹹味に感じる食塩濃度は, 上煮出し汁では約0.5%の添加量, 普通煮出し汁で約0.6%, 複合調味料0.3%出し汁では約0.8%と推定された。
5) 旨味濃度と鹹味強度の関係をみた官能検査結果によると, 複合調味料濃度0.1%前後では鹹味が弱められる傾向を示し, 0.5%では複合調味料を加えない0.8%食塩水とほぼ同程度の鹹味となり, 複合調味料の濃度を増すに従って鹹味を強く感じるようになる傾向がみられた。

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This study attempted to construct effective materials and mithods to teach family finance taking account of nutrition intake and food expense. The features were as follows: 1. The "nutritional unit price" was devised to judge the economy of food by calculating the quotient of price to nutritive content per 100g of food. 2. Materials were made to aid a visual and quick understanding of the quantity of nutrients contained in food and food cost by using a personal computer. These materials and methods made it possible to teach the planning and evaluation of food expense taking account of nutrition intake theoretically.

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食生活の多様化にともなう肥満や, 偏食による栄養の不均衡, 若い女性が好む減食などは, 様々な問題を提起しているが, 新設された女子学生寮を対象とし, 過去6カ年にわたる栄養摂取量の推移を検討した。
(1) 年齢による栄養所要量は, 熱量, 蛋白質ともにほぼみたされている。穀類比は59.0%を示し, 動物性蛋白比は除々に増加して質的向上がみられ, 脂肪比は16.8%であった。
(2) その他の栄養素でやや不足しているものはV. A, V. B₁, V. B₂および鉄などである。
(3) 食品群別摂取量比においては, 国民栄養調査成績 (昭和46年度) と差のないものが多く, その差の顕著なものに, 芋類, 緑黄色・その他の野菜類, 果物類, 乳類・乳製品の5種類がみられたが, 特に摂取量の少いものは, 牛乳, 果物類であった。
(4) 間食調査では, 甘いお菓子が多く比率の高いものから示すと, 焼・干菓子類50.0%, キャンデー類23.8%, ケーキ・ピーナッツ類13.8%の順位であった。
(5) 構内食堂における昼食調査では, 熱量, 蛋白質, V. Cをのぞくミネラル, ビタミン類の充足率が低いが, 牛乳を加えることでかなり補足できる。
その他, 菓子パン, 調理パン, めん類についても調査した。

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It was examined whether PCS with high water absorbability was suitable for using as flour in fry-cooking. As samples of cooking, oyster and chicken meat were deep-fried by use of four kinds of flour, which were prepared by mixing wheat flour with PCS in the ratio of 4: 0,3: 1,2: 2and 0: 4.
The results obtained were as follows;
(1) Amounts of flour adhered to raw oyster and chicken meat were the largest and dripping amounts after keeping them for 60 minutes were the smallest in the ratio of wheat flour to PCS of 0: 4. The dripping amounts of oyster were larger than those of chicken meat in any ratio of wheat flour to PCS and any time change.
(2) Amounts of residual oil after frying oyster and chicken meat were the smallest in the ratio of 0: 4 and increased with the decrease of PCS.
(3) The moisture content of oyster after frying showed the largest in use of only PCS and decreased with the decrease of the ratio of PCS to wheat flour. However in chicken meat there was not found such a significant result as shown in oyster.
(4) The deep-fried oyster and chicken meat with the flour in the ratio of 3: 1 were most favorable on their appearance, soft and smooth mouth-feeling and taste.

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A research was made to investigate the effect of chlorine (Cl) on the Vitamin C (AA) content and on the taste of the chopped cabbage when it was soaksd in Cl containing water.
The chopped cabbage was soaked in water containing 0.0,0.1,0.5,1.0 and 1.5 ppm, respectively, from 10 to 30 min. and the results were as follows:
1) The higher the concentration of Cl and the longer the soaking period, the lower the AA content in samples was.
2) The sample soaked in water for 10 min, was graded as the best taste, and the AA contents were 88,85,78,74 and 72%, respectively, following the increase of Cl in water from 0.0 to 1.5 ppm, as compared with the content of non-soaking.
3) The taste and the smell of top water (Cl content: 0.5 ppm), water filtered through clarifier (0.1 ppm) and distilled water were organoleptically judged, and from this judge, it became clear that the presence of Clin water significantly affect the taste of water.
4) As to smell, the presence of over 0.1 ppm Cl in water could organoleptically distigushable, but this concentration would not always affect the taste of drinking water or chopped cabbage soaked in this water.

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