著者

米安 晟

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.7, no.2, pp.7-14, 1996-11-30 (Released:2011-01-31)

参考文献数

30

著者

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.10, no.4, pp.111-118, 2000-03-31 (Released:2011-01-31)

参考文献数

23

被引用文献数

1

著者

重田 公子 笹田 陽子 鈴木 和春 樫村 修生

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.164-171, 2007 (Released:2007-11-07)

参考文献数

18

被引用文献数

3 2

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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。  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。  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。  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。  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

森 元幸

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.15, no.3, pp.150-154, 2004-12-30

参考文献数

12

被引用文献数

1

著者

田名部 尚子

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.14, no.2, pp.84-89, 2003-09-30 (Released:2011-01-31)

参考文献数

34

著者

井出 留美 五明 紀春 三浦 理代 古川 知子 室園 荘一 松永 勝治 伊藤(藤村) 知子 藤村 知子

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.15, no.2, pp.102-110, 2004-09-30

参考文献数

15

被引用文献数

2

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シリアルは一般にビタミン・ミネラルが強化され, 食物繊維が豊富なものもあり, 体調, 特に便秘や疲れ, 肌の状態を改善することが期待される。このようなシリアルの効果を検証するため, 朝食欠食の習慣がある10~30代男女70名及び, 朝食摂取している10代女性16名, 計86名について, 全粒穀物シリアルの, 体調及び肌に及ぼす影響について調べた。試験データの収集にあたっては, どこでも送受信が可能である利点を考慮して, 一般に普及している携帯電話のメール機能も利用した。

著者

塚本 守

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.8, no.2, pp.2-12, 1997

著者

塚本 守

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.8, no.2, pp.2-12, 1997-11-30 (Released:2011-01-31)

著者

秋永 紀子

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.13, no.4, pp.293-299, 2003-03-31 (Released:2011-01-31)

参考文献数

17

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貴州省にはダイズの加工品であるトウフやナレズシなどの発酵食品があり, 日常的に食べられていた. そこで, 食文化から見た貴州省における伝統的な大豆の加工品および発酵食品について, 材料, 製法, 食べ方および分布等を調査した結果, 次のことが明らかとなった.1) トウフの製造過程で豆乳の抽出方法には, 貴州省のトウフ屋では, 一般に「生搾り」法で行われ, 凝固剤には主に石膏が使用されていた. 報京の同族の家庭では, 凝固剤に酸漿 (酸湯) が使用されていた.2) 貴州省には加塩発酵ダイズと無塩発酵ダイズの二種のナットウがあった. 無塩発酵ダイズであるナットウの分布は省都貴陽市や黔東南苗族・桐族自治州に見られた.3) 桐族や苗族はナレズシに使用する魚を脱水する方法として, 塩漬けおよび火に炙る方法を用い.漬け床として, 糯米に麹が使用され発酵させる方法と生の米粉 (糯米粉) を発酵させた「しとぎ」に漬ける方法があった. 報京の桐族の家庭では, 甕に「しとぎ」を入れ発酵させていた. この「しとぎ」は, 貴州省では日常的に調理して食べられていた.4) 少数民族は, 米のとぎ汁を発酵させた酸湯を常備し, トウフの凝固剤やスープおよび漬物の調味料として使用していた.

著者

会田 久仁子 阿部 純子 角野 幸子 山塙 圭子 遠藤 英子 角野 猛 山田 幸二

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.2, pp.70-74, 1999

被引用文献数

1

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We analyzed the various component and bacteria of Home-made Izushi in Hokkaido Area.<BR>The results were as follows:<BR>1. The averages of contents of salt and potassium, and water activity of Home-made Izushi were 2.3%, 121mg/100g and 0.941, respectively.<BR>2. The total amounts of free amino acids of Izushi were 540mg/100g-2522mg/100g.<BR>The major free amino acids of Izushi were glutamic acid, alanine, leucine, anseline and lysine.<BR>3. Major fatty acids composition of Izushi were C18:1, C16:0 and C18:3.<BR>4. Mean bacterial counts and lactic acid bacteria of Izushi were 6.168/log/g and 6. 598/log/g, respectively.Coliform organisms, E.coli, Staphylococcus aureus and Salmonella were not detected from Izushi.

著者

加藤 雅士

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.31, no.4, pp.195-199, 2021 (Released:2021-05-01)

参考文献数

9

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In 2013, traditional Japanese cuisine, or washoku, was registered as an intangible cultural heritage by UNESCO. The degree of attention to Japanese food has further increased around the world. Traditional Japanese cuisine has four main characteristics: washoku uses fresh ingredients and it is well-balanced, good-looking and an important part of annual events. It is notable that washoku is a healthy diet and has contributed to the longevity of Japanese people. Obviously, use of the Umami compounds such as glutamate and nucleic acid-relating substances, extracted from natural ingredients such as "kombu kelp” and "katsuobushi (dried bonito)” contributes to the deliciousness and healthiness of washoku. In addition to these compounds, fermented seasonings play an important role in the taste of Japanese cuisine by adding the other Umami components, such as amino acids other than glutamate, and peptides. There are many breweries of fermented seasonings such as miso, soy sauce, vinegar, and mirin in Aichi prefecture. And they have had a great impact on Japanese food culture. In this article I focused on the variety of fermented seasonings in Aichi and their history, process for making, characteristics and functionality.

著者

妹尾 春樹

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.4, pp.309-316, 2008

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Nobu Shirase (born in Konoura in Akita Prefecture) was a pioneer of polar expedition. He reached 80° 5' south latitude in 1912 after Amundsen and Scott reached the South Pole. White bear (polar bear) is a unique animal in the Arctic, and stores a large amount of vitamin A in the liver. Hepatic stellate cells (vitamin A-storing cells, lipocytes, interstitial cells, fat-storing cells, Ito cells) exist in the space between parenchymal cells and sinusoidal endothelial cells of the hepatic lobule, and store 80 % of vitamin A in the whole body as retinyl palmitate in lipid droplets in the cytoplasm in mammals such as human or rats. In physiological conditions, these cells play pivotal roles in the regulation of vitamin A homeostasis; they express specific receptors for retinolbinding protein (RBP), a binding protein specific for retinol, on their cell surface, and take up the complex of retinol and RBP by receptormediated endocytosis. Hepatic stellate cells in top predators in arctic animals such as polar bears and arctic foxes store 20-100 times the levels of vitamin A found in human or rat. Nuclear deviation in hepatic parenchymal cells, degeneration of Glisson's sheath, inflammation of the intestine, and a shift of vitamin A-storing site from the liver to the kidney were found in the arctic top predators. These findings were not reported in the wild animals and alarming to the human beings.

著者

上中 登紀子 花﨑 憲子

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.23, no.3, pp.161-165, 2012-12-30 (Released:2013-02-02)

参考文献数

7

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A survey about the preference, intake situation and consciousness of beans was conducted on female students. Regarding the taste of beans, the number of persons who especially or somewhat like beans was almost the same while the number of persons who dislike beans was less than 10% overall. The highest ingestion frequency of beans was about once a week while a 2-3 times ingestion per week followed. More kinds of beans were eaten by persons who like beans. The well-known beans were soybean, peanut, azuki bean, broad bean, pea and kidney bean. Whereas the ingestion frequency of soybean and azuki bean was higher, that of broad bean and kidney bean was lower. Bean dishes and bean products, which are often eaten occurred in the order of simmered dish, natto and Japanese sweets. The simmered dish of beans was the best one, often handmade at home, and the commercial product was purchased at a high rate. It is assumed that the person who likes beans cooks beans dishes at home more frequently and the preference of beans is influenced by the comprehension of bean dishes at home. Although almost all persons recognized that beans include much protein, the number of person who recognized that dietary fiber was rich in beans was less than half.

著者

庄林 愛 小倉 有子

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.31, no.2, pp.85-91, 2020 (Released:2020-11-01)

参考文献数

25

被引用文献数

1

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We surveyed the current status of information provision on 117 Internet sites that sell gluten-free foods in Japan to investigate misunderstandings by customers when selecting products. On more than 90% of the sites, the prices, content, product photos, and sellers of their goods were listed, whereas the storage methods, expiration and freshness dates, and additives were only provided on 67.5%, 51.3%, and 47.9%, respectively. The specific raw materials, including allergens, were only listed on 40.2% of the sites. Approximately 60% of the sites listed "allergy” as an adverse effect of gluten-free foods. "Health” and "weight loss” were listed on 38.5% and 29.9% of sites, respectively, but "celiac disease” and "wheat intolerance/hypersensitivity”, which are the target diseases of gluten-free foods, were only described on 7.7% and 5.1%, respectively. Even on sites selling gluten-free foods for wheat allergy, more than half did not provide information on the possibility of allergen contamination or information on production lines. In addition, 64.7% of the sites indicating safety regarding the possibility of allergen contamination did not provide information on production lines, whereas 81.3% of the sites calling attention to allergen contamination provided such information. This suggests that all Internet sites selling gluten-free foods for wheat allergy do not provide sufficient information for wheat allergy patients to safely select them in Japan. In addition, some of them provide unfound information about beauty and health to healthy persons without wheat allergy. Accurate and detailed information is required to sell gluten-free foods.

著者

谷口 裕信

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.8, no.1, pp.26-31, 1997-07-31 (Released:2011-01-31)

参考文献数

33

著者

大澤 俊彦

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.20, no.1, pp.11-16, 2009

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&nbsp;&nbsp;The United States launched the Designer Foods program in 1990 on the basis of its ample epidemiological research data. It is aimed at preventing cancer with the use of pyytochemicals. What attracted the most attention are food ingredients called &ldquo;non-nutrients,&rdquo; such as polyphenols, sulfuric compounds, terpenoids and carotenoids. Calling such ingredients &ldquo;functional food factors, &rdquo;we have developed an international research approach in an attempt for cross-disciplinary research beyond the boundaries of food science and medicine.<br>&nbsp;&nbsp;In 1984, Japan became the world&rsquo;s first to launch a research project on food functionality. Characteristically, it introduced a totally innovative concept of physiological and biological regulating function as a third function after the primary &ldquo;nutritional&rdquo; function and the secondary &ldquo;sensory&rdquo; function. The notion of food functionality has gradually penetrated the West although the reception was initially not very positive. And functional food is now taking root there.<br>&nbsp;&nbsp;The U.S. Designer Foods program lists 40 vegetables, fruits, spices and luxury food items from the standpoint of cancer prevention on the basis of epidemiological research. Noting that designer food contained functional food factors common to food items in the same identical group or category, the author suggested the importance of keeping a balance among different types of food in the diet rather than of rating the effect of different food factors. The author added some traditional Japanese food materials to the listed food and sorted them into 12 food groups. The focus of the author&rsquo;s proposal is to endeavor to consume food equally from all 12 groups within one or two days rather than consuming food materials in large quantities from a specific category. Needless to say, it is also important to develop new food materials.<br>&nbsp;&nbsp;A key goal of illness prevention with the use of functional food factors will be to keep us healthy, or within the scope of a non-disease state, for as long a time as possible. It is therefore hoped that simple diagnoses may be performed using specific biomarkers to prevent illnesses at the earliest possible stage or to reduce the risk of future illness. Produced with a drop of blood, saliva, urine or suchlike, an antibody chip has a monoclonal antibody imprinted on a substrate spin-coated with azo-polymer. It is used for specifically examining oxidation stress, obesity, cancer and cerebral aging. It is foreseen that it will in a couple of years be viable to provide a so-called tailor-made diet guidance explaining the current health conditions and what diet should be followed to prevent illnesses with the use of the antibody chip in health checkups. The author hopes that studies on functional food factors with scientific grounds for cancer prevention will remove the boundaries between different disciplines and lead to the swift establishment of a system of industry-academia-government cooperation at the initiative of young researchers as well as an environment that enables Japan to play a leading role in the global strategy for the development of disease-preventing food products.

著者

北尾 悟 安藤 真美 川崎 明子 原田 倫夫

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.32, no.1, pp.15-22, 2021 (Released:2021-07-02)

参考文献数

14

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In order to promote the effective use of mirin lees, which is a large amount of squeezed meal produced in the pressing process of mirin brewing, its function and processed food using mirin lees were verified. Since mirin is known to have antioxidative ability, it is expected that its pomace has a similar function, so the peroxyl-radical scavenging activity was measured. As a result, the radical scavenging activity was low in raw mirin lees, but the scavenging activity tended to increase depending on the storage and aging period of the lees. From the change in color difference, it was speculated that the production of browning substances due to the aminocarbonyl reaction was largely involved. The antioxidant ability of the cookies and the radish pickled with mirin lees also increased with the use of the lees with a long storage aging period. Furthermore, from the sensory test, it was suggested that it is necessary to improve the palatability by examining the ingredients used and the blending ratio. From the above results, it is considered that the possibility of new utilization development of mirin lees with added functionality is expanded.

著者

石川 高野 祐子

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.2, pp.116-123, 2008-09-30

参考文献数

38

被引用文献数

2

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&nbsp;&nbsp;According to recent research, food and health has very close interrelationship. Other than nutritional role, researchers has focused on the health beneficial role of foods, which is termed as food functionality. Recently, the functions of foods, which are performed in human system are divided into three types ; 1. Nutritional function, 2. Sensory function, 3. Regulatory function.<BR>&nbsp;&nbsp;The functionality of wheat and their products is summarized on the basis of the latest research reports. Wheat is cultivated from Northern Europe to South America as the staple crop. Many studies are available about the functionality and nutraceutical use of wheat and their products. From the nutritional point of view, wheat is the major source of carbohydrates and protein. Simultaneously, wheat is the source of dietary fiber, vitamin and minerals. Reported regulatory functions of wheat are : 1) leaf of wheat plants are source of fiber, folic acid, carotenoids, 2) wheat bran are the source of fiber, phytic acid, ferulic acid, 3) wheat germ oil contains &alpha;-linolenic acid and high content of vitamin E, 4) wheat gluten hydrolysate (WGH : hydrolysate of gluten, major protein of wheat), 5) wheat ceramide, etc. Many scientific reports showed that dietary fiber from wheat bran has various health beneficial effects, includes, decreasing the risk of coronary heart disease, decrease the costipation and irritable bowel syndrome. WGH was also developed as the stable supply source of glutamine. Additionally, it was reported that specific peptide present in WGH which inhibits angiotensin conversion enzyme. Wheat ceramide showed that it functioned as the barrier in the skin surface by oral administration to an atopic dermatitis patient. GABA (&gamma;-aminobutyric acid) from wheat germ controls the elevation of blood pressure.<BR>&nbsp;&nbsp;Wheat and their products have various health beneficial roles for human health, therefore, we might utilize them as the source of nutrients, as well as, as functional factor to prevent the diet related chronic disease.

著者

古山 桂子

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.5, no.1, pp.18-22, 1994-07-31 (Released:2011-01-31)

参考文献数

2

著者

沖谷 明紘

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.2, pp.94-99, 2006 (Released:2006-11-14)

参考文献数

18