著者

青木 隆子 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.10, no.3, pp.81-100, 1999-12-31 (Released:2011-01-31)

参考文献数

21

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7魚種について, 種々の加熱方法 (焼く, 煮る, 電子レンジ, 揚げる) で調理した場合の栄養成分 (一般成分, 無機質含量, 遊離アミノ酸含量, コレステロール含量, 脂肪酸組成, EPAおよびDHA含量) について分析を行い, その結果について検討した.1. 切り身で調理した場合水分の減少が著しく, 見かけ上, ミネラル, タウリン, EPAおよびDHA含量が増加した.2. 丸十尾) で調理した場合1) 脂質含量の少ない魚 (5%以下) 脂質の滲出や溶出よりも水分減少の方が大きく, 見かけ上, 脂質含量の増加により, EPAやDHAの増加が認められたが, タウリン含量は減少した. 揚げ物の場合は, 揚げ油と魚油の置換によりEPAやDHA含量は約50%以下に減少した. また, タウリン含量も減少した.2) 脂質含量の多い魚 (17%以上)脂質の滲出や溶出が著しく, 見かけ上水分含量は増加し, タウリン含量は焼く調理で増加の傾向であった. しかし, EPAやDHA含量は約50%の減少であった.3) 脂質含量が1) と2) の中間の魚脂質の滲出と共に水分含量も減少し, EPAやDHAおよびタウリンは減少の傾向を示した. この傾向は, 焼く調理で大きかった.高度不飽和脂肪酸は, 熱, 光などに特に不安定とされているが, 一般的な加熱調理直後では, 脂肪酸組成に顕著な差は認められなかった. すなわち, 分解, 消失することはほとんどない. しかし, EPAやDHA含量は調理方法や漁獲時の脂質含量によって顕著な差が認められた.

著者

瀬浦 崇博 宮嶋 郁恵

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.4, pp.217-224, 2013-03-30 (Released:2013-04-30)

参考文献数

41

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In these days, it is well known that obesity and metabolic syndrome in middle age have been increasing, but younger women in Japan have different problems in nutrient intake. The first problem is less energy intake because of excessive dieting, secondary, the unbalance of nutrient intake caused by Western lifestyle. The purpose of this study was to investigate the relationships between daily food intake, body mass index (BMI) and physical strength in junior college students.  【Result】(1) The energy intake of normal weight group (BMI18. 5-25) was higher than that of low weight group (BMI<18. 5). (2) Physical strength measured by stamina test detected by 50% maximal heart rate (50% HRmax) of obese group (BMI>25) were significantly higher than that of low weight group. (3) Physical strength measured by stamina test detected by 50% HRmax was weak correlated and intake of protein, carbohydrate, potassium, calcium, magnesium, iron, vitamin A, vitamin B2, folic acid, pantothenic acid, cholesterol, fiber.  【Conclusion】We concluded that young women in low weight group have lower energy intake than that in normal weight group. Furthermore, young women in low weight group have lower physical strength than that in obese group.

著者

野口 智弘

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.26, no.3, pp.103-109, 2015 (Released:2016-02-02)

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Flour can be used to form dough with very high viscoelasticity by kneading well and adding water. The higher protein content in wheat flour helps form good dough that is suitable for making bread. However, there is the wheat which bread characteristics have bad though a protein content is high. In addition to the amount of gluten, the quality of the gluten has also been determined to be important. An increased interest in gluten quality has led to elucidation of the relationship between the sub-unit structures of gliadin and glutenin, and the baking quality. These studies have clearly shown that wheat containing “5+10” high molecular weight glutenin subunit (HMWG) exhibits excellent bread-making properties. Much of the wheat grown in North America and Europe contained “5+10”, but in Japan this was only true for a few varieties. In recent years, varieties with “5+10” have started to be made in Japan, introduced by breeding. The details of the mechanism of disulfide-binding (S-S bond) formation have not yet been determined. Protein disulfide isomerase (PDI) is the enzyme that catalyzes S-S bond formation in proteins. We think that PDI involved in wheat seed storage protein synthesis remains present in the flour, becoming involved in S-S bond formation in the bread-making process. We consider this hypothesis. As a result of PDI activity comparison of in flour, they tends to exhibit high PDI activity in bread making highly wheat was observed. As a result of the production of bread is added to the medium flour and PDI obtained by the E. coli expression system, it was found that improves the specific volume. In the future, by advancing the research on the relationship with the flour subunit structures and S-S bond formation by PDI, it is considered that meaningful information is obtained.

著者

武副 札子 平井 和子 西村 弘子 青木 洋子 樋口 寿

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.9, no.3, pp.48-55, 1998-12-31 (Released:2011-01-31)

参考文献数

24

被引用文献数

1

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成人男女の健康と食行動に対する認識や排便習慣の実態を検討するために, 25歳から54歳の2, 416名 (男性1, 316名, 女性1, 100名) を対象に質問紙調査を行った.1)「健康と便秘に関連性がある」と答えた割合は, 男性87%で女性の方が93%と多かった (p<0.001).2) 排便が週に3回以下の「便秘傾向」の割合は男性13%に対して女性17%と多く, 毎日排便のある割合は男性71%に対して女性44%と少なかった (p<0.001).3)「健康に適した食生活」を「している」と「大体している」とを合わせた回答数は男性66%で女性の方が83%と多かった (p<0.001).4) 男性の方が女性よりも肉類と魚介類の「多量摂取」が多く, その他の食品群では「少量摂取」が多い傾向がみられ, 摂取頻度に性差がみられた (p<0.01以下).5)「健康に適した食生活に対する意識」と「摂取量」との関連性が総ての食品群で認められた (男女各々p<0.05以下)

著者

桐山 修八

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.2, pp.104-107, 2005

被引用文献数

1

著者

三宅 妙子

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.21, no.3, pp.243-253, 2010-12-30 (Released:2011-01-24)

参考文献数

11

被引用文献数

1 1

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岡山県栄養士会は, 岡山県下の福祉・保健・医療, それぞれの施設から副食の食事形態を共通理解するためのツール作成を求められている。  そこで, 副食の食事形態の名称統一を目的に, 岡山県栄養士会, 岡山県栄養士会福祉栄養士協議会, 岡山県老人保健施設協会の学術委員会栄養士部会, ならびに岡山県病院栄養士協議会の協力により, 食事形態などに関するアンケート調査を実施し, 副食の食事形態を共通理解するための基準案の提唱を試みた。  副食の食事形態の名称の総数は, 福祉施設 (112施設) では171, 保健施設 (65施設) では102, 医療施設 (153施設) では327にも及んだ。しかし, 副食の名称統一に向けての基準案 (7名称) : 1普通食, 2一口大, 3きざみ食, 4ソフト食, 5やわらか固形食, 6ペースト食, 7嚥下訓練食にしたがって分類・整理することができた。  このたび提案した副食の食事形態基準案は, 形状の解釈を標準化することで, 管理栄養士間だけでなく, 多職種との共通認識のためにも活用が期待される。  管理栄養士が, 栄養管理された, 安全で, 享受できる食事を提供することは, 当然のことである。  今後は, 喫食者の視覚や味覚を良好に刺激できる外観, 美味しさ, さらに, 咀嚼・嚥下機能の維持に繋がる食事の提供のためにも, 試行を重ねたい。

著者

今野 暁子 大出 京子 佐藤 玲子 佐々木 ルリ子 松本 まりこ 佐藤 真美 青柳 公大

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.1, pp.48-53, 2012

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&nbsp;&nbsp;To investigate the optimum reheating conditions, we carried out physical measurements and a sensory analysis of the flavor characteristics and quality changes that occur during reheating of grilled miso-marinated chicken.<BR>&nbsp;&nbsp;Compared with an ordinary oven, the loss of mass (weight loss) was reduced when reheating was carried out in a convection oven. The chicken meat was significantly tougher when reheated in an ordinary oven at 150&deg;C than when reheated using the Cook-Serve system. The toughness of the meat was the same when reheated in a convection oven at 130&deg;C and 150&deg;C as when reheated using the Cook-Serve system. The meat exhibited less chewiness when reheated in a convection oven compared with an ordinary oven.<BR>&nbsp;&nbsp;The sensory analysis revealed that when reheated in an ordinary oven at 150&deg;C, the color of the chicken meat was significantly browner. The meat was considerably tenderer when the Cook-Serve system was used, and less tender when reheated in an ordinary oven at 150&deg;C. When reheated using the Cook-Serve system, the chicken was significantly juicier. The Cook-Serve system resulted in a notably high overall evaluation.<BR>&nbsp;&nbsp;In conclusion, reheating in a convection oven required less time and resulted in reduced loss of mass (weight loss) in comparison with reheating in an ordinary oven. When using a convection oven, a temperature of 150&deg;C resulted in a shorter reheating time compared with 130&deg;C and reduced loss of mass. Thus, reheating grilled miso-marinated chicken in a convection oven at 150&deg;C is the optimum method of reheating.

著者

樋口 恭子 石川 哲也 庄司 崇 山本 祐司 田所 忠弘 三輪 睿太郎

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.21, no.2, pp.156-158, 2010-09-30 (Released:2010-10-27)

参考文献数

10

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Recently, new types of ferrous fertilizers that release soluble Fe have been developed for use in Fe-sufficient soils. We applied ferrous chloride (FeCl2) to leaves of young eggplant (Solanum melongena) grown in Fe-sufficient soil. Foliar application of FeCl2 brought about an increase in the number of axillary shoots and fresh weight of whole shoot. Moreover, concentrations of Ca and Mn of leaves were increased though the treatment solution did not contain Ca or Mn. Foliar application of FeCl2 could increase not only Fe concentration but also Ca concentration in leaves of leaf vegetables.

著者

江間 三恵子

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.17, no.1, pp.68-76, 2006 (Released:2006-07-28)

参考文献数

28

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Recently, the demand for Japanese eggs and meat with higher moisture contents for better eating habits has increased. Their protein values are excellent. An egg is a nourishing food, and when dry, becomes available for every food material. It is said that dried meat is a good nourishment tonic. This investigation will clarity the transition concerning age, and develop a patent. We then examined the relations of these dehydrated foods and associated eating habits.  As a result of the investigation, it was shown that their quality changes with age as well as the ways to use dehydrated eggs and dried meat.

著者

木下 明美 山本 公平

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.2, pp.117-120, 2012-09-30 (Released:2012-10-30)

参考文献数

15

被引用文献数

1

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At present, the carbohydrate source in a staple Japanese diet is mostly polished rice. Brown rice polishing mainly enhances its appearance and gives it a soft texture. Unfortunately, brown rice polishing causes the loss of valuable nutrients. In recent years, the Japanese are concerned with healthy foods as a precaution against life-style related diseases and metabolic syndrome. Unpolishing rice could be a healthy option. What is improved for the ease of consuming tasteless brown rice is germinated brown rice. Thus, germinated brown rice has recently appeared in the commercial market. In addition, rice cookers with a setting for germinated brown rice are now available.  Rice bran oil is commonly consumed as vegetable oil. In this study, the fatty acids composition of brown rice was analyzed.  It was expected that the fatty acids in the lipids of germinated and ungerminated brown rice were changed by the germination or the boiling. However, there were no effects on the fatty acid contents, and the germinated brown rice is a safe food to eat, and its high consumption will improve dietary quality, and the useful dietary education of young children.

著者

神崎 宣武

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.13, no.3, pp.142-146, 2002-12-25

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Now the porcelain is the main daily tableware in Japan. But before the porcelain came into wide use, the lacquer ware was the main.<BR>The production of porcelain has started at Hizen Arita in the early part of 17<SUP>th</SUP> century. But in the Edo period, it did not become popular as daily tableware. In the Meiji period, the railway opened to traffic, and the porcelain spread to the whole country.<BR>On the table-tray (zen), the small bowl was the first to change from the lacquer ware to the porcelain, the plate for fish was the second, and the rice bowl was the third. As on the whole, the lacquer ware changed to the porcelain, but the ceramic and plastic rice bowl did not come into wide use.<BR>Why did the rice bowl change to the porcelain? It is generally agreed that the rice is the staple food of the Japanese people, and this is certainly the case today. However, this has not been true at all times or for all people. Throughout the Japanese history, we lived largely on katemesi (mixed rice and cereals) and zosui. Katemesi and zosui need the rice bowl of porcelain.

著者

江間 三恵子

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.23, no.4, pp.247-258, 2013-03-30

参考文献数

41

被引用文献数

3

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&nbsp;&nbsp;In this paper, the beast, chicken and egg types as food during the Edo period were evaluated. Our results are summarized as follows:<BR>1) The habit was used to eat salted whale meat in the juice from December in Edo period.<BR>2) Deer meat and seal meat were made dry and were salted foods.<BR>3) The meats of whales and birds were salted foods, and were kept in one year. And then they were used as special event foods.<BR>4) The meat ball and soup were used with rice and vegetables, and used as a side dish.<BR>5) Wild boar meat and deer meat were cooked in their juice in a pot in winter time as &ldquo;Botan Nabe&rdquo; (boiled boar food) and &ldquo;Momizi Nabe&rdquo; (boiled deer meat food) .<BR>6) As for eating roasted meat, a person in Edo period ate dog, rabbit, otter, deer, etc. They also ate boiled swan and crane chicken.<BR>7) &ldquo;Senba cooking&rdquo; (fisherman cooked food) and roast bird were also ate by the general population.<BR>8) Eggs were used rice, called rice gruel, the porridge of rice and vegetables etc. It was used for dishes with juices, cooked food and steamed and broiled foods.

著者

日笠 志津 根岸 由紀子 奥崎 政美 成田 国寛 辻村 卓

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.1, pp.26-32, 2012-06-30 (Released:2012-08-01)

参考文献数

27

被引用文献数

1 1

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Consumers of organically-grown vegetables often believe that these products are healthful and taste better than conventionally-grown vegetables. However, nutrient content and organoleptic characteristics vary from farm and year to year. The objective of this study was to evaluate the influence of agricultural technique on the production of high quality vegetables each year, for 3 years. Nutrient component analysis and a sensory test (of quality, as indicated by appearance, texture and taste) of spinach and komatsuna were carried out on produce from an organic farm and a conventional farm in Mie prefecture. Cultivation practices were the responsibility of each farmer, who had been selected (from our previous studies) because they had cultivated organically-grown spinach or conventionally-grown komatsuna that had scored highly in the sensory test.  The amount of nutrients of komatsuna was no significant differences. The appearance and texture of organically-grown komatsuna were preferred but preference based on taste was different between each years. The water, manganese and total of free amino acid contents of organically-grown spinach were lower, and the sodium and oxalic acid contents were higher than those of conventionally-grown spinach. For each of the 3 years, the organically-grown spinach scored highly in almost every parameter of the sensory test. The spinach might be more susceptible to the effect of organic manure than komatsuna. The results suggest that cultivation technique is likely to contribute vegetable quality. Future study is needed to determine the influence of agricultural practices on nutrient content, taste and the eating quality of vegetables after cooking.

著者

加藤 みわ子 伊藤 康宏 永 忍夫 清水 遵

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.140-144, 2007 (Released:2007-11-07)

参考文献数

18

被引用文献数

2 1

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本研究では, 蓄積的疲労感が味覚に影響を与えるかを味覚試験を行って実験的に検討したところ,  &nbsp1) 蓄積的疲労感の高い人は塩味の閾値が低かった &nbsp2) 塩味閾値が低い人は抑うつ気分が高かった 3) 塩味閾値の低い人ほど呈味直後の快適感が減少していたの結果を得た。そして, 疲労感の蓄積が味覚に影響を与える大きな要因のひとつであること, 肉体疲労のみならず精神的な疲労感やストレスを緩和することが健康で良好な食生活の実現, 惹いては生活習慣病予防に大切であることが示唆された。

著者

加藤 みわ子 伊藤 康宏

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.27, no.3, pp.185-192, 2016 (Released:2017-02-03)

参考文献数

34

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Previous research has suggested a possible relationship between stress and the taste threshold. For example, it has been reported that chronic mental fatigue accompanied by dejection, or discomfort, greatly affected the threshold for salt taste. However, there are only a few studies on the effects of acute stress on taste. Therefore, the present study examined the influence of acute mental stress on the threshold for tasting saltiness. Participants in the study were healthy female university students (N = 57, Mean age: 21.8 ± 0.8 years). They were randomly separated into a stress group and a control group. Then, stress was induced in the stress group by an irregular training experience. Following stress induction, participants sat for 20 minutes and rested. Following this the taste for saltiness was compared in the two groups. All the participants were also assessed for feelings of anxiety and feelings of Pleasantness. Results indicated that the stress group had a significantly higher saltiness score than the control group. In addition, the stress group had less pleasant feeling after stress stimulation, indicating that acute mental stress was successfully induced in the stress group. These results suggest that the threshold for saltiness is reduced under conditions of acute mental stress.

著者

高澤 まき子 保井 明子

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.13, no.3, pp.163-167, 2002-12-25

被引用文献数

1

著者

鳥居 邦夫

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.9, no.3, pp.8-12, 1998-12-31 (Released:2011-01-31)

参考文献数

5

著者

男澤 嶺 松田 寛子 熊崎 広大 田中 麻美子 宇田川 瑛里 西田 毅 白井 隆明

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.27, no.4, pp.237-242, 2017 (Released:2017-04-27)

参考文献数

29

被引用文献数

2 2

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The postprandial increase in blood triglyceride levels is an independent risk factor for coronary artery disease and a large number of studies has shown that a diet rich in vegetables may provide protection against many chronic diseases. Leaf vegetables generally contain β-carotene, zeaxanthin and chlorophyll including thylakoids. In this study, we investigated the bile acid-binding capacities of thylakoids in vitro and the suppressive effects of it before the administration of a lipid meal on postprandial hypertriglyceridemia in rats using oral fat tolerance/loading tests (OFTT). Consequently, thylakoids bound bile acids in a dose-dependent manner. Following the administration of the lipid meals, increases in the serum triglycerides levels were significantly reduced in rats fed 300 mg/kg bw of thylakoids just before lipid meals. Additionally, the area under the curve showed that a high-dose thylakoids significantly inhibited the absorption of dietary fat. Moreover, the level of fecal bile acid was significantly increased although there were no significant differences in the fecal volume and fecal total lipid levels. These results suggest that thylakoid intake before eating a lipid diet induces a suppressive effect of postprandial hypertriglyceridemia to defecate bile acid and confirmed the results of the health-promoting potential dietary thylakoids. This health benefit of thylakoids could be achieved by substantially increasing the consumption of vegetables.

著者

難波 文男

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.225-229, 2018 (Released:2018-04-28)

参考文献数

33

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A part of the bone is always dissolved and absorbed by osteoclast (bone resorption). And osteoblasts form a new bone (osteoplasty). When this balance collapses, it leads to the disease called the bone metabolism abnormality symptom, and the most common example is osteoporosis. In male and female, the bone mass reaches maximum in mid-30 years old and decreases gradually with aging afterward. It is revealed that estrogen greatly participates in maintaining a bone mass. Because in the women in particular, the sudden decrease in bone mass happens for postmenopausal 5-10 years, and there is knowledge such as there being fewer losses of the bone mass than the woman who is irregular in the women who are stable in their menstrual cycle. It is known that the soy isoflavone has weak estrogen-like activity. The effects of isoflavones on bone are confirmed not only in vitro examination but also in animal experiment and a clinical trial. It is thought that these effects act by mechanism same as bone resorption restraint action of estrogen. Black soybean, a type of soybean with a black seed coat, has been widely used as a nutritionally rich food in Asia. Black soybean has been utilized as a traditional Chinese medicine for preventing of cardiovascular diseases, improving aging liver and kidney functions, and for accelerating diuretic action. Black soybean seed coat contains numerous bioactive compounds including proanthocyanidins and anthocyanins. These compounds have activity as radical scavengers, anti-diabetic and anti-inflammatory agents, and for improving the fluidity of blood. These multiple activities may have some effects on endothelial function.

著者

松尾 眞砂子 人見 英里

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.4, pp.330-334, 2008-03-30 (Released:2008-05-09)

参考文献数

11

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本研究は, 味噌の摂取により健康を維持増進する研究の一環として, ニンニク, ダイコン, ゴボウ, タマネギ, 白ネギ, 葉ネギ, チンゲンサイ, ブロッコリー, ナスとピーマンを用い, 野菜が味噌の抗酸化力に及ぼす影響をin vitro系とex vivo系で調べた。in vitro系では, 野菜の味噌煮液がSOSAに及ぼす影響を調べた。ex vivo系では, ラットの摘出肺のホモジネート抽出液に野菜の味噌煮液を加え, SOD様活性, GSH-Px様活性への影響を調べた。また, 還元力を確認する他の方法として肺ホモジネートに野菜の味噌煮液を添加し, 12-HETEの生成量への影響を調べた。  ニンニク, 葉ネギ, チンゲンサイとブロッコリーの味噌煮液は味噌のSOSAを増大した。しかし, このin vitro系におけるSOSAへの影響は必ずしもex vivo系におけるSOD様活性への影響と一致しなかった。ex vivo系のデータを重視すると,実験結果から次のことが示唆された。ニンニク, 白ネギ, 葉ネギ, チンゲンサイやピーマンの味噌煮液は活性酸素消去力と過酸化物還元力の両方を増強し, タマネギの味噌煮液は活性酸素消去力を増強し, ダイコン, ゴボウやナスの味噌煮液は過酸化物還元力を増強することによって味噌の生体内抗酸化作用を増強するであろう。したがって, 上記野菜類を味噌汁の具に活用すると, 味噌の生体内抗酸化力は増強される可能性があると推測される。