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Karukan is one of well-known Japanese-style confections and it is made and sold by several companies in Kagoshima. In this paper, the analytical results on general components of "Karukan" are reported. Contents of moisture, protein, lipid, carbohydrates, ash, and minerals (calcium, phosphorus, iron, sodium, magnesium) were determined on four samples (A. E. F. O) of "Karukan". Contents of sugar were also determined with saccharimeter, and energy value was calculated with the Atwater\u27s coefficient. The obtained values were compared with those in the Fourth Standard Tables of Food Composition in Japan. The contents of protein, fiber and ash for the four samples were about the same with those in the Fourth Standard Tables of Food Composition. But, the contents of moisture were found to be lower than those in the Fourth Tables by 5%, non-fibrous carbohydrates were higher than those by 5%. The contents of calcium, phosphorus, iron, sodium were nearly the same with those in the Fourth Tables. The average contents of magnesium and sugar were 2.1mg/100g and 45.9%, respectively

インフォームド コンセント ニ カンスル イシ エノ アンケート チョウサ

患者と医療従事者の間により良い信頼関係を形成するために,インフォームド・コンセントは必要不可欠である。我々は,臨床医が実際にどのようなインフォームド・コンセントを行っているのかを知ることを目的として,アンケート調査を行った。本稿ではその結果をもとに,日本の医療の現状を織り込みつつ,考察を加えた