{"title":"A proposal for the modification of dietary (eating) habits of frequent disaster occurrence period","authors":"Shigeru Beppu","doi":"10.2740/jisdh.30.4_154","DOIUrl":"https://doi.org/10.2740/jisdh.30.4_154","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"23 1","pages":"154-158"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80505079","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Visual impressions of the sweetness of red with different values and chromas in female university students","authors":"Yuko Kasahara, Koko Saito, S. Shoyama","doi":"10.2740/JISDH.31.3_167","DOIUrl":"https://doi.org/10.2740/JISDH.31.3_167","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"80 1","pages":"167-176"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81910065","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
the in cooking appliance performance in Showa era. The changes and improvements history of typical cooking appliances in the Heisei era were
昭和时代的炊具表现。平成时代典型炊具的变化和改进史如下
{"title":"Change in cooking appliance and improvement of the performance","authors":"Atsuko Higo","doi":"10.2740/jisdh.30.4_191","DOIUrl":"https://doi.org/10.2740/jisdh.30.4_191","url":null,"abstract":"the in cooking appliance performance in Showa era. The changes and improvements history of typical cooking appliances in the Heisei era were","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89130434","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"The preference survey of the fish and fish dishes among Japanese children in 2016 -Comparison of 1996 and 2006","authors":"K. Totsuka, M. Mineki","doi":"10.2740/jisdh.31.1_47","DOIUrl":"https://doi.org/10.2740/jisdh.31.1_47","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91529247","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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
{"title":"Current status of online sales of gluten-free foods and challenges","authors":"M. Shobayashi, Y. Ogura","doi":"10.2740/jisdh.31.2_85","DOIUrl":"https://doi.org/10.2740/jisdh.31.2_85","url":null,"abstract":"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","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"SE-11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84638720","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Globalization of food and the crisis of the Japanese dietary habits","authors":"Akio Shibata","doi":"10.2740/jisdh.30.4_145","DOIUrl":"https://doi.org/10.2740/jisdh.30.4_145","url":null,"abstract":"「食」という財には,1絶対的な必需品(不足すれば 飢餓問題に発展),2食品の飽和性(消費能力に限界), 3安全性,4生鮮性,5習慣性(幼少時代の味は忘れら れない)という 5つの特徴がある。食品の飽和性という 点では,民俗学者の宮本常一は,『食生活雑考』(未来社) の中で,われわれの食生活の変遷には,「変わる部分と 変わらぬ部分の 2つがある」と指摘。江戸時代,秋田県 男鹿半島の寒風山麓で百姓をしていた人物や喜界島の住 民の日誌から,彼らの食生活が一日2,200~2,700キロカ ロリーのところに止まっていたことに気づく。「その変 わらないものは,何がそれを変えないで今日までずっと 伝えさせて来たか。そういう力はどういうものか」と考 え,「風土が非常に大きな力をもっていた」とみる。 国際商品として食糧(穀物)をみる上では,1と2が 重要である。世界の食糧市場の安定のためには,「絶対 的な必需品」と「飽和性」としての食糧の間で,需給が バランスすることが重要だ。しかし,市場メカニズムの 下ではそのバランスは容易ではない。不足するとみれば 投機マネーによって価格は高騰し,供給過剰とみれば価 格は急落する。逆に,食糧はわずかな需給バランスの変 化でも価格が乱高下する。それ故,食糧は国際市況商品 (commodity)と称され,投機マネーの対象となるので ある。","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"145 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77838574","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
To evaluate the remain of riboflavin in various foods by light illumination, plant and animal products and processed food samples were exposed to the fluorescent light of 4000 lx for 6hr at 4 ℃ . Japanese horseradish （ raw ） showed a 63.7% residual ratio of the riboflavin content which was the lowest ratio of the plant samples. In addition, three nut samples, dried almond （ Prunus dulcis ） , fried almond and fried cashew nut （ Anacardium occidentale ） , and two mushroom samples, Enoki mushroom （ Flanmulina velutipes ） and Bunashimeji mushroom （ Hypsizygus tessellatus ） , were observed to have under 80% residual ratio. In contrast, the riboflavin contents in immature soybean and
{"title":"Effects of fluorescent light on riboflavin contents of foods","authors":"Y. Shinohara, A. Kasuga","doi":"10.2740/jisdh.31.2_93","DOIUrl":"https://doi.org/10.2740/jisdh.31.2_93","url":null,"abstract":"To evaluate the remain of riboflavin in various foods by light illumination, plant and animal products and processed food samples were exposed to the fluorescent light of 4000 lx for 6hr at 4 ℃ . Japanese horseradish （ raw ） showed a 63.7% residual ratio of the riboflavin content which was the lowest ratio of the plant samples. In addition, three nut samples, dried almond （ Prunus dulcis ） , fried almond and fried cashew nut （ Anacardium occidentale ） , and two mushroom samples, Enoki mushroom （ Flanmulina velutipes ） and Bunashimeji mushroom （ Hypsizygus tessellatus ） , were observed to have under 80% residual ratio. In contrast, the riboflavin contents in immature soybean and","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87584061","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Progress of manufacturing of oil and fat products:","authors":"Kana Mizutani","doi":"10.2740/jisdh.31.1_13","DOIUrl":"https://doi.org/10.2740/jisdh.31.1_13","url":null,"abstract":"油脂産業は「製油産業」と「油脂加工産業」に大別さ れ,後者は油脂を原料に二次加工を施し加工油脂製品を 生産する工業である。一般的に,加工油脂製品としては, 家庭で使用されるパンに塗るマーガリン等をイメージし やすいが,日本で年間70万トン超生産される加工油脂製 品のうち,こうした家庭用製品は 1割程度で,各種食品 加工に使用される業務用製品の比率が圧倒的に多いのが 実態である。業務用の加工油脂製品としては,マーガ リン・ショートニング・ホイップクリーム・マヨネーズ 等が挙げられ,パン・菓子・洋菓子/デザート・外食・ 冷凍食品等に幅広く使用され,これら食品を通じて一般 消費者の食生活に重要な役割を果たしている。このため, 加工油脂メーカー各社は食品産業や一般消費者を取り巻 く市場環境変化を捉え,サプライチェーンのあらゆる場 面の要望,課題に応えられる製品の供給を実現するため の技術開発に取り組んでいる。","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90097770","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Hitomi Kudo, Chisato Amino, Narumi Hoshino, J. Shima, N. Komatsuzaki
We examined the simulated digestive juice tolerance and effect on cecal organic acids of mice of Lactobacillus paracasei NFRI 7415, evaluating it with in vitro and in vivo assay systems and using Lactobacillus casei for comparison. In in vitro assays, the cholesterol adsorption rate of L.casei and L.paracasei were 39 ． 4% and 50 ． 9%, respectively, and bile acid adsorption rates 33 ． 8% and 40 ． 9%.
{"title":"Simulated digestive juice tolerance and effect on cecal organic acids of mice of Lactobacillus paracasei NFRI 7415","authors":"Hitomi Kudo, Chisato Amino, Narumi Hoshino, J. Shima, N. Komatsuzaki","doi":"10.2740/JISDH.31.3_131","DOIUrl":"https://doi.org/10.2740/JISDH.31.3_131","url":null,"abstract":"We examined the simulated digestive juice tolerance and effect on cecal organic acids of mice of Lactobacillus paracasei NFRI 7415, evaluating it with in vitro and in vivo assay systems and using Lactobacillus casei for comparison. In in vitro assays, the cholesterol adsorption rate of L.casei and L.paracasei were 39 ． 4% and 50 ． 9%, respectively, and bile acid adsorption rates 33 ． 8% and 40 ． 9%.","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90605148","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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