著者

菊田 千景 大谷 優希菜

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.28, no.3, pp.179-185, 2017 (Released:2018-02-02)

参考文献数

15

被引用文献数

1

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We cooked pumpkin (raw, frozen) in two ways: vacuum and conventional and conducted a comparative review of quality and taste after the pumpkin was cooked. The vacuum-cooked stewed pumpkin was very yellow and had a bright colour. This method also made it possible to prepare stewed pumpkin with uniform physical properties (hardness) and salinity concentration. Furthermore, the vacuum-cooked stewed pumpkin was preferred over conventional cooking in flavour assessment sensory evaluation. From the above, it can be considered that it is possible to provide high-quality stewed pumpkin in catering facilities with the effective use of the advantages of vacuum cooking.

著者

角野 猛

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.12, no.1, pp.2-8, 2001-06-30 (Released:2011-01-31)

参考文献数

16

著者

近藤 敦 栗原 昭一 佐藤 紘子 石谷 邦彦

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.14, no.3, pp.221-225, 2003-12-25 (Released:2011-01-31)

参考文献数

18

被引用文献数

1 3

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An inhibitory effect on the increase in the postprandial blood glucose level was evaluated with a test soft drink containing indigestible dextrin (ID). After 27 healthy volunteers consisting of 14 males and 13 females were given the test soft drink supplemented with ID (6g as dietary fiber) together with a 537 kcal starchy diet, blood glucose levels were determined at 30, 60, and 120 minutes after meal. Additionally, after the same subjects were given a control soft drink without ID together with the same starchy diet, blood glucose levels were determined to compare inhibitory effect on the increase in postprandial blood levels in a cross over experimental design. Subjects were first divided into two groups with a peak blood glucose level at 30 minutes and 60 minutes after meal and they were further divided into two groups the higher and lower blood glucose levels. The effects were comparatively evaluated with the respective subjects between the test and control soft drink ingesting periods.As a result, a clear significant inhibitory effect of the soft drink supplemented with ID on the postprandial blood glucose level in 23 subjects who showed a peak blood glucose level at 30 minutes after diet and 12 subjects who were apt to elevate their blood sugar levels (the former at p<0.05 and the latter at p<0.01). However, no significant effect was observed in 11 subjects who were hard to elevate their blood glucose levels. It is accordingly become clear that the test soft drink supplemented with ID has the inhibitory effect on the postprandial blood glucose level in subjects who were apt to elevate their blood sugar levels. No clear evaluation was made with subjects who showed their peak blood glucose levels at 60 minutes after meal because of the small number of replications of this group.As shown above, as the test soft drink supplemented with ID showed an inhibitory effect on the postprandial blood glucose level in healthy volunteers who were apt to elevate their blood glucose levels and it did not cause side reactions such as hypoglycemia or digestive disorders, it is suggested that the soft drink with supplemented with ID may be of great use as a safe and simple tea beverage to reduce the high postprandial blood glucose levels.

著者

山下 満智子 川島 隆太 三原 幸枝 藤阪 郁子 高倉 美香

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.18, no.2, pp.134-139, 2007 (Released:2007-11-07)

参考文献数

21

被引用文献数

2

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本研究では「調理習慣によって前頭前野機能が向上すること」を実証することを目的として実験を行った。  実験方法として, 生活介入法を採用し, 59~81歳 (平均68.5歳) の定年退職後の男性21名に対して, 料理講習会と家庭での調理 (週5回以上, 15分から30分間) を組み合わせ3ヵ月にわたり調理習慣導入の生活介入を行い, 介入前後に脳機能検査を実施した。これらの脳機能検査の得点の比較により, 調理の生活介入によって前頭前野機能が向上することを実証する。  脳機能検査 : 前頭前野機能検査2種 (FAB, ストループ), 思考力機能検査 (トポロジー), 総合的作業力検査 (符号合わせ), 認知機能検査 (ミニメンタルテスト) を面接法にて生活介入の前後に実施した。  FAB, トポロジー, 符号合わせの各検査で得点が有意に向上し, 調理習慣によって前頭前野機能が向上することが実証された。  調理を習慣にすることが, 前頭前野を鍛え, その働きであるコミュニケーションや身辺自立, 行動の抑制, 感情の制御など社会生活に必要な能力の向上もしくは低下を防ぐ可能性が示唆された。

著者

秋山 秀一

出版者

THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.25, no.3, pp.151-155, 2014

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From the trip for the production of the trip program of the NHK radio for 3 years, I focused on "a meal" and thought about "a Japanese trip and meal". It is so-called gourmet to introduce the custom prevalent among many parts of the country. The program also includes the thing which came up in the history and classic thing, for the activation of the town, these days of interview is various. I described each story and photographs about each place on the earth.

著者

三宅 義明

出版者

THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.22, no.1, pp.35-40, 2011

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Three scavengers of DPPH (1, 1-diphenyl-2-picrylhydrazyl) radical were isolated from commercial mint teas such as spearmint and peppermint, and they were identified as eriodictyol 7-<i>O</i>-β-rutinoside (eriocitrin), luteolin 7-<i>O</i>-β-rutinoside, and rosmaric acid by HPLC and LC-MS. The extracts of mints leaves such as peppermint variegate, orange mint, black peppermint, candy mint, apple mint, and Japanese mint (hakka) by hot water were examined for content of radical scavengers and their activity. It was shown to have high correlative relationship (<i>R</i>=0. 914) between the sum content of three scavengers in the extract and the activity. The isolated scavengers and their aglycones (eriodictyol and luteolin) were shown to have the high scavenging activity for superoxide as well as DPPH radical. They were examined for suppressive effects on the expression of blood adhesion molecules. Eriodictyol, luteolin, and rosmaric acid exhibited significantly the high activity (<i>P</i><0. 05).

著者

鈴木 亜夕帆 渡邊 智子 渡邊 令子 中路 和子 満田 浩子 井上 小百合 山岡 近子 西牟田 守 宮崎 秀夫

出版者

THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.25, no.4, pp.259-269, 2015

被引用文献数

1

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自立した生活をしている81歳の男女58名の3日間の食事秤量調査を行い,食生活の実態について検討した。1) 血液検査値,体位およびBMIは,それぞれ正常範囲内であった。2) 男女とも嗜好飲料類の摂取量が一番多く,次いで,穀類の摂取量であった。穀類摂取量の変動係数は,食品群の中一番低く,藻類および菓子類は,男女で摂取量の個人差の違いが異なる食品群であり,女性は男性に比べ,菓子類の摂取量が多く,そのばらつきも少なかった。3) エネルギー摂取量は,男性2,077kcal,女性1,761kcalで男女とも適正であった。エネルギー産生栄養素比率は,たんぱく質:男性15.4%,女性15.2%,脂質:男性23.9%,女性24.1%,炭水化物:男性56.6%,女性59.9%,アルコール:男性4.1%,女性0.7%であった。4) イコサトリエン酸およびアラキドン酸で男性が女性よりも有意に多く摂取していた。エイコサペンタエン酸とドコサヘキサエン酸の合計摂取量は,1.1g (男性1.2g,女性1.0g) であった。5) グルタミン酸,次いでアスパラギン酸が多く摂取されていた。6) ショ糖,次いでぶどう糖および果糖が多く摂取されていた。7) 日本人の食事摂取基準2010年版から対象者の個人別必要エネルギーを算出した値と,実摂取量とを比較すると,男女ともに1%以内の相違にすぎなかった。 これらのことから,自立して生活している高齢者のエネルギー摂取量および栄養素別エネルギー摂取比率は食事摂取基準の適正範囲内であったが,食品群別摂取量を見ると男女別に特徴があることがわかった。

著者

四十九院 仁子 四十九院 静子 山口 大介

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.22, no.2, pp.159-165, 2011-09-30 (Released:2011-10-27)

参考文献数

12

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Greek culture has had an enduring influence on the West⁄Western countries. There is an abundance of studies on ancient Greek language as well as philosophy and arts. However, there is comparatively very little reported on the topic of food culture, especially those related to the traditionally celebrated annual events. Therefore, we examined the Greek Orthodox Δωδεκαη´μερο to study the celebratory food culture among the people living in urban areas and in rural provinces of Greece.   The outcome of this study pointed out the following. In the urban areas there is a weakening of observances of traditional customs. This is likely due to diversification of life-style tends to change people′s sense of values. On the other hand, in the rural province, a traditional celebratory food,Kοτο´σουπα, has always been cooked for annual events. It became evident that food culture is influenced by the natural setting as well as by the religious environment that surround various groups of people.

著者

重田 公子 笹田 陽子 鈴木 和春 樫村 修生

出版者

THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.18, no.2, pp.164-171, 2007

被引用文献数

2 4

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近年の若年女性においては, Body Mass Index (BMI) を基準とする体型区分ではやせおよび正常でありながら, 特有の体重調節意識を持つ者が増加している。本研究では, 若年女性の痩身志向が心身に与える影響について, 食行動と疲労自覚症状をもとに明らかにすることを目的とした。<BR>  1) BMIを基準とする体型区分によるやせ, 正常, 肥満の割合は, 順に17.5%, 75.4%, 7.1%であったが, 痩身志向がある者は全体の87.9%に達した。特に痩身志向がある者の中で, BMIが「やせ」と「正常」の者の割合は92.2%であった。<BR>  2) 痩身志向のある者は, 60.3%が自分の体型を「太っている」とイメージし, 60.9%がダイエットをしたことがあり, 痩身志向の有無の間には, それぞれ有意差が認められた。<BR>  3) 自棄食い経験は, 痩身志向がない者 (38.0%) に比較して, ある者 (53.6%) が有意に高い割合を示した。<BR>  4) 疲労愁訴率合計は, 痩身志向がない者 (19.7%) に比較して, ある者 (25.9%) で有意に高かった。疲労自覚症状I群の「ねむい」, 「足もとがたよりない」では, 痩身志向のない者に比較して, ある者が有意に高い割合を示した。

著者

木元 幸一

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.10, no.3, pp.20-25, 1999-12-31 (Released:2011-01-31)

参考文献数

39

被引用文献数

1 1

著者

鎌田 早紀子 李 温九 章 貞玉 冨田 圭子 大谷 貴美子

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.16, no.3, pp.215-223, 2005 (Released:2006-08-04)

参考文献数

14

被引用文献数

2 1

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Based on the hypothesis that the dishes school children to want to eat on their birthday must be the dishes that they love, the food preference of school children (in the 1st 6th grades) was investigated in Kyoto, Japan and in Seoul, Korea. Although the total number of varieties of menus drawn was more by the Japanese pupils than the Korean pupils, the number of menus drawn by one pupil was less by the Japanese pupils than the Korean pupils. This means that the preferred menus of Korean pupils more resembles each other, and that of the Japanese pupils were different from each other depending on their diet experiences. Through their drawings, the progress of socialization of the diet life of pupils and their food preference to Western-style dishes and meat dishes were shown to be promoted in both countries. Traditional dishes on special days in both countries were not the dishes that the pupils wanted to eat.

著者

江藤 ひろみ 北野 直子 南 久則

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.20, no.3, pp.195-202, 2009-12-30 (Released:2010-01-26)

参考文献数

21

被引用文献数

3 1

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Children's development is affected by food habits, which are influenced by guardians' dietary awareness. We conducted a nutritional survey using a questionnaire about school meal system and guardians' knowledge of children's food and health in 41 public and 115 private kindergartens in Kumamoto prefecture. We also surveyed lunch programs at 9 kindergartens.  There were 4 groups of lunch programs, as follows: (1) Taking one's own lunch box and drinking milk provided by kindergarten, (2) Providing lunch from public school lunch center, (3) Providing lunch prepared by kindergarten and (4) Providing lunch through a catering service. There was no nutritional management system in kindergarten, using (1), (3) or (4). We observe that there were significant differences in the contents of breakfast and snack among the 4 groups and that suppertime was also significantly different among the groups. Looking at the contents of breakfast, intake of sweet rolls was [significantly] high in (4). In (4), also, suppertime was significantly later than in the other three groups. These results indicated that the eating habits of children were influenced by the daily life patterns of their families.  Only the meal contents of group (2) were managed by a school dietician. Dietary awareness of the guardians of group (2) was relatively high, and it seemed that their meal contents were appropriate.

著者

石崎 太一 久野 真奈見 梅木 陽子 黒田 素央 早渕 仁美

出版者

日本食生活学会

雑誌

日本食生活学会誌 = Journal for the integrated study of dietary habits (ISSN:13469770)

巻号頁・発行日

vol.16, no.1, pp.39-43, 2005-06-30

被引用文献数

3

著者

渡邊 智子 鈴木 亜夕帆 山下 光雄

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.22, no.2, pp.121-128, 2011-09-30 (Released:2011-10-27)

参考文献数

22

被引用文献数

1 1

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The materials to take in iodine properly from diets were created with the use of the Tables 2010. The study proved that a large amount of Iodine is taken in from soup stock made from tangle: iodine of 12,300μg in 150g of one intake of tangle as a guide. Algae as standard food in Japan contains iodine most specifically and animal food does it next to algae except for meat while vegetable food does little except for algae and processed food. Food experts can grasp and analyze the actual condition regarding amount of intake of iodine from food and diets with the tables 1 to 5 made in this study, as a result of which guidance and plan about diets can be carried out easily. These tables are expected to be utilized properly depending on the intended use.

著者

山王丸 靖子 鍋島 しのぶ 山口 鏡子 藤原 ヒロ子 石森 光恵 中谷 友美 武藤 慶子 岩瀬 靖彦

出版者

日本食生活学会

雑誌

日本食生活学会誌 = Journal for the integrated study of dietary habits (ISSN:13469770)

巻号頁・発行日

vol.19, no.1, pp.60-68, 2008-06-30

参考文献数

24

著者

吉富 愛望アビガイル

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.34, no.2, pp.67-74, 2023 (Released:2023-11-01)

参考文献数

20

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Major meat and grain companies and government agencies are working to identify the potential and limitations of cellular agriculture through investment and the development of regulatory frameworks. Cultivated food products are said to contribute to food security. However, technical challenges remain, and, in addition, safety information is often tied to trade secrets, making it difficult for international discussions to form detailed safety standards among industry operators. Therefore, whether the bodies with food safety jurisdiction can devote resources to the social implementation of the industry will directly affect the progress of social understanding and the framework formations related to the safety of cultivated food. To encourage the bodies to do so in Japan, it is essential to have bodies that actively support the government by information collection and policy recommendations.

著者

土部 聡福 片海 晟五 森 正樹 森 治樹

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.17, no.3, pp.255-259, 2006 (Released:2007-01-30)

参考文献数

16

被引用文献数

11 12

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The inhibitory effect on the increasing the postprandial blood glucose levels by Banaba extract capsule enriched corosolic acid was evaluated. First of all, blood glucose levels of 12 subjects including of 7 males and 5 females were measured at the time of fasting and in 30, 60, and 120 minutes after being ingested only starch meal (540 kcal).  Then a soft capsule of Banaba extract contained high 10mg quantity of corosolic acid was orally administered to all subjects at every morning for two weeks.  The inhibitory effect by the capsule was evaluated to compare with the postprandial blood glucose levels by being ingested the only starch meal. As a result, a significant inhibitory effect was observed at the each point of fasting and 30, 60 and 120 minutes within only one week after administrating the soft capsule. Both the weight loss and the improvement of BMI were observed also after two weeks administrating.It is clear that the soft capsule of Banaba extract contained high 10mg quantity of corosolic acid is available, as no adverse effect was observed during and after the trial.

著者

早川 史子 前田 昭子 南 幸 川井 考子 藤沢 祥子

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.11, no.3, pp.259-267, 2000-12-31 (Released:2011-01-31)

参考文献数

24

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There are the reports the custom of eating rice gruel made with tea mainly on Western Japan. But its details are not clarified. In order to clarify the eaten reason and origin of it, the range of its custom and distribution in Kyoto, Osaka, Mie, Nara, and Wakayama prefecture in 1999 is investigated by Questionnaire. The Questionnaire was distributed to dietitians (age20-70) living in each area.1) The custom of eating rice gruel made with tea is distributed especially on the border of the prefectures, and also in the seaside districts of Wakayama and Osaka prefectures.2) Next to Wakayama prefecture, Nara prefecture has the most rice gruel made with tea, however this custom in all of them is on the decrease.3) Rice gruel made with tea is called Tyagayu rather than Okaisan by Osaka and Mie prefectures, but called Okaisan by Wakayama prefecture.4) The common materials added to rice gruel made with tea in the five areas are sweet potato, rice cake, and adzuki beans.5) The reason that the custom of eating rice gruel made with tea remains today is that it tastes good.

著者

香川 雅春

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.28, no.4, pp.235-245, 2018 (Released:2018-04-28)

参考文献数

79

被引用文献数

1

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Anthropometry is a simple, easy, and cost-effective technique to measure size, shape, and proportion of human body. Because of its versatile nature, anthropometry has been utilized in diverse disciplines to assess growth and development, nutritional status, health risks and physical performance. On the other hand, there is a concern about a lack of understanding on ways to utilize the results obtained from anthropometry. In the present review, a brief history of anthropometry and common techniques to report results obtained from anthropometry were described. The review also suggested current considerations on application of anthropometry and its future prospects in Japan.

著者

石黒 弥生 藤原 しのぶ 佐々木 弘子 松本 仲子 菅原 龍幸

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.17, no.3, pp.247-254, 2006 (Released:2007-01-30)

参考文献数

9

被引用文献数

2

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シイタケ, マツタケ, ブナシメジ, エリンギ, マイタケ, ツクリタケの6種類のキノコ類を緩慢凍結した後に加熱すると, 実験に用いた6種類のキノコ類全てについて, RNAは生キノコを加熱調理したものより有意に, 或いは, より低下の傾向を示した。これに伴い, 生キノコを加熱したものに比べ, 緩慢凍結してから加熱したキノコの5'-GMPは, 実験に用いた全てのキノコについて有意に増加した。これは, SEMによる観察から凍結したキノコの場合, 加熱調理時にドリップの生成が多く, 酵素作用が活発に行われるためと考えられる。  冷凍したキノコと生キノコを用いてキノコ飯を作り, 両者についてその受容性を比較したところ, 冷凍キノコを用いたものが生キノコを用いた場合より味が好まれたのは, シイタケであり, 味, テクスチャー, 総合で好まれたものは, ブナシメジであった。香りで好まれたものは, マツタケ, ブナシメジ, 醤油味のマイタケであった。  逆にマイタケを用いた塩味の場合は, 生キノコが色, テクスチャー, 総合において冷凍キノコを用いた場合より有意に好まれていた。しかし, 醤油味にした場合は, 香りについて逆に冷凍キノコが好まれた他, 両者の間で有意な差は見られなかった。マイタケを味噌汁の具にした場合は, 冷凍キノコが生キノコを用いた場合より, 色, 汁の味, キノコの味, 総合評価共に有意に冷凍キノコが好まれた。  以上の他に, テクスチャー, 総合の評価では, 冷凍キノコを用いた場合と生キノコを用いた場合とを比較した場合, 両者間に有意な差は見られなかった。これらの結果から, キノコ類を家庭でブランチング処理をせずに冷凍して短期間保存し利用することは可能であると考えられる。