Exercise hyperpnea and hypercapnic ventilatory responses in women

SummaryWe studied the relationship between exercise hyperpnea (i.e., ventilatory dynamics) at the onset of exercise and hypercapnic ventilatory response (HCVR), and their differences between the follicular (FP) and luteal (LP) phases of the menstrual cycle in six healthy females. HCVR was tested under three O2 conditions: hyperoxia (FiO2=1.0), normoxia (0.21), and hypoxia (0.12). HCVR was defined as the relationship between the end-tidal PCO2 and minute ventilation (V˙E) using the regression line of the CO2 slope and a mimetically apneic threshold of CO2. HCVR provocation and measurements were conducted using an inspired CO2 concentration of up to approximately 8mmHg higher than the end-tidal PCO2 level of basal isocapnic the end-tidal PCO2 at each menstrual both the slope and threshold in HCVR showed no statistically significant difference between LP and FP under any inspired FiO2 conditions. In the case of exercise hyperpnea during the onset of submaximal exercise, the mean response time (MRT) in V˙E dynamics showed no significant difference between LP and FP. Consequently, MRT in V˙E response was not related to the slope in HCVR. During steady-state exercise, even though the V˙E/V˙CO2 showed no significance between LP and FP, V˙E/V˙CO2 was significantly related to the slope in HCVR (r=0.59, P<0.05). Exercise ventilation (i.e., V˙E/V˙CO2) would partly be adjusted by the enhancement of the chemoreflex drive to CO2 only during the steady-state exercise

食品重量の把握に関する研究

短大(1年次)および大学生(3年次)を対象に,学生の食品重量の把握を目的に調査を行い,次の結果を得た。1)20食品の回答平均値のうち,掲示食品重量を下回っている食品は16食品,上回っている食品は4食品であった。これらの食品は水分量による影響と同結果であった。2)掲示食品重量と回答平均値との関係は比較的食品重量の少ない存在と掲示食品重量の多い存在およびその他の存在の3グループに分別できた。3)20食品の平均目測率については掲示食品重量の少ないものが過大評価し,掲示食品重量の多いものは過小評価している。4)自宅生と自炊生の平均目測率については住居状況による影響はみられなかった。5)自宅生と自炊生の平均誤差については米と乾燥椎茸に有意な差が認められた。これらの食品は水分量の10～15%の食品であった。6)食べ物に好き嫌いがない者は,掲示食品重量値に近い回答であった。今後は食品の目測や計量の機会を増やし,重量感覚を自分のものにするように指導してゆきたい。The eye-measurements of the foods\u27 weights are indispensable for the students major in Food and Nutrition study. Therefore, the practices for the eye-measurements of foods\u27 weights are assigned to our students. We studied the differences between their eye-measurements of foods\u27 weights and the real weights of foods. The findings were as follows; 1) Eye-measurements of 16 foods\u27 weights were lighter than the real weights of foods. Eye-measurements of 4 food\u27s weights were heavier than the real weights of foods. The mistaken measurements by the students were due to whether foods contained water in the foods. 2) The foods were classified in 3 categories as "Lighter Foods" such as vegetables, "Heavier Foods" such as meat and potato, and others for the practices of the eye-measurements. 3) All of the eye-measurements by the students were mistaken so that they overmeasured "Lighter Foods" and undermeasured "Heavier Foods." 4) The differences between the eye-measurements and real weights on rice and dry mushrooms were crystally clear between the students who cooked everyday for themselves and ones who never cooked by themselves at all. 5) The students who have no "likes and dislikes" for their foods measured the weights of foods correctly by their eye-measurements

紀伊地域における"さんまずし"

We studied the cooking of "Sanma Sushi" (Jack Mackerel and rice) in kill area. The findings were as follows; 1) There have been two ways of cutting and cooking the fish, such as cutting from the stomach and cutting from the backbone. In Kii area, people cut and cook the fish mostly from the backbone. In Kumano area people cook the Sanma Sushi with Jack Mackerel in total, in other words with head and tail of the fish. 2) In Kumano area people ate the Jack Mackerels throughout a year. The volumes and frequency of eating the Jack Mackerels were so much higher than other areas. 3) In cooking of Sanma Sushi, people put seasoned rice on the flat fish meat and then rolled them in the from of Sushi by using a kind of flat sheet. 4) People in Kumano area used vinegar with sour oranges or small citrus fruits for making seasoned rice

女子短大生の味覚識別能力の検討

調理教育の必要上から味覚識別テストの関係を把握することと正答率の高値であった甘味塩味による濃度テストを行い,次の結果を得た。1)味覚識別テストは甘味と塩味が90%以上と正答率が高値となった。2)食状況のアンケート調査結果では個食状況にだけ有意差がみられた。また,インスタント食品の使用状況と外食の頻度状況は週3～2日60%以上と高値となった。3)食嗜好のアンケート調査結果では甘いものやうまみのあるもの,ピリピリ辛いものは好き,やや好きが高値となり味覚識別テストでも,甘味,塩味は正答率が高値となった。4)甘味と塩味の濃度テストでは甘味は濃度が高いのと低いのは正答率が高値であった。しかし,塩味については濃度差による正答率の差はみられなかった。以上のことにより,味覚識別能力の向上は訓練や環境によって可能であると言われているので,今度は適切な指導を行ってゆく必要があると考える。The "tasting ability" for the cooking is indispensable for the students majoring and Nutritions Studies. Therefore, we tested their tasting abilities and got the following results. 1) The ratio of recognizing correctly the salty foods and sweet foods are more then 90 percent among the students. 2) In the survey on their dietary habits by the questionnaire, more than 60 percent of the students have been taking"ready-to-cook"foods in their homes and visiting the fast-food-restaurants without cooking themselves. 3) In the survey on their preferences for the foods by the questionnaire, they have preferred sweet, delicious, spicy foods and they have also had correct" tasting abilities" for salty and sweet foods. 4) In the survey on how the students could taste correctly the salty foods and sweet foods with their thicknesses of them, they could recognize the difference between the thick sweet foods and thin ones, but they could not recognize the difference between the thick salty foods and the thin ones

三重の郷土食「てこねずし」 : 地域別による検討

「てこねずし」についてアンケート調査を行った結果,次の回答が得られた。1)調理するは約7割あり,家族の形態別は核家族の方がわずかに多かった。2)調理担当者の年齢は60才代が最も多く,次いで50才代であった。3)調理の頻度は志摩町が月2～3回が67.4%と最も多かった。4)材料比較は志摩町のごまが最も少なく,魚をつける調味料はさとう,酒,みりんを中心としたものであった。5)調理する機会は志摩町,阿児町が多く,烏羽市は少なかった。6)魚の種類は志摩町の8種類が最も多く,烏羽市の2種類が最も少なかった。These are responses to the questionnaire on "Tekone-zushi" 1) About 70% of the families living in the five districts surveyed cook "Tekone-zushi" and among them there are a little more nuclear families who cook it than larger families. 2) The people in their sixties cook it most often and the people in their fifties come next. 3) 67.4% of the families of Shima-cho cook it 2 ～ 3 times a month, which is the highest frequency. 4) About the ingredients, sesame is least used in Shima-cho. The seasoning sauce for dipping fish is mostly made of sugar, sake, and mirin (sweet rice wine for cooking). 5) The residents of Shima-cho have the most chance to cook it and Ago-cho comes next. In Toba City they have a fewer chance. 6) About kinds of fish used for cooking "Tekone-zushi", eight kinds of fish are used in Shima-cho, which is the most kinds contrary to two kinds in Toba City

味覚についての一考察

短大生と大学生を対象に味噌汁の濃度テストと嗜好テストおよび質問紙法によるアンケートによる食物摂取状況調査を行い,それらの関連性を検討し,次の結果が得られた。1)塩分濃度比較の正答率は70.7%であった。2)塩味認知閾値は低い(0.6%),高い(1.2%)の正答率が高くなった。3)家庭で使用する味噌は合わせ味噌が最も多く,正答率も高かった。4)嗜好度については白味噌は「うすい」,合わせ味噌は「ちょうどよい」,赤味噌は「濃い」の評価が多かった。5)味噌汁の嗜好度は濃い味を好む者は減塩を「心がけてない」が約6割を占めていた。また,不正答率も高かった。6)食品の摂取状況と嗜好度は汁物と簡便化食品(インスタント食品,コンビニ弁当,ファーストフード,スナック菓子)に摂取頻度は少ないが嗜好度は多い。しかし,肉類,魚介類,野菜類,卵類,乳・乳製品は摂取頻度も嗜好度も多かった。These are the results of the experiments and questionnaires on miso soup which were done both for university students and junior college students. The experiments on the concentration of salt contained in miso soup and on the tastes of the miso soup were performed. We had our students guess how much salt was contained in each bowl of miso soup, and along with the experiments we had the students fill out the questionnaires on their ingestion of food. We examined the connection among the results. 1) The percentage of correct answers on the comparison of the concentration of salt was 70.7%. 2) The higher percentage of correct answers given in sensing the concentration of salt was gained; 0.6% when it was low and 1.2% when it was high. 3) Awase miso or mixed miso is the most used at home and the high percentage of correct answers was gained. 4) Concerning the difference in tastes, the following results were gained; shiro miso tastes thin, mixed miso tastes good and aka miso taste thick. 5) About 60% of these surveyed prefer salty miso soup and they do not try to cut down on the salt in their diet ; consequently the percentage of correct answers was low. 6) Concerning the ingestion of food and the difference in tastes, there is a low consumption of soups and simple food such as instant food, packed lunches sold at convenience stores, fast food and snacks, there is, however, a major difference in tastes. There is a high frequency of ingestion of meat , seafood, vegetables, eggs and dairy products and also a major difference in tastes can be found

青年期におけるこんにゃく料理の考察

こんにゃくの嗜好,調理頻度が現在どのような状況にあるのか調査し,次の結果が得られた。1)高校生,短大生ともにこんにゃく料理は「好き」と判断できた。2)摂取頻度は「月1～3回」が高校生62.3%,短大生74.3%が最も多く常食しているとは言い難い結果であった。3)摂取されやすい料理は,高校生,短大生ともに上位3位は同じで「煮物」「おでん」「すき焼き」であった。4)摂取する主な目的は「好きだから」が高校生56.2%,短大生70.9%を示した。5)知名度が高い商品の種類は「糸こんにゃく」「板こんにゃく」であった。また,よく摂取されている種類も同じであった。6)新製品とされる「こんにゃくゼリー」は高校生,短大生ともに知名度が約100%と高く,摂取もされていた。We surveyed the preference and cooking frequency of Konjak (devil\u27s tongue) among the youths. Findings are as follows : 1) Most of both high-school and junior-college students prefer to eat Konjak in their meals. 2) The eating frequencies of Konjak were once or three times per month for 62.3% of high-school students and 74.3% of junior-college students. 3) The best three cuisines using Konjak werw Nimono, Oden (both cuisines were boiled and seasoned) and Sukiyaki. 4) 56.2% of high-school students and 70.9% of junior-college students liked to eat Konjak. 5) The original forms of Konjak were Ito-Konjak(noodle type)and Ita-Konjak (Tofu type). Both of them are very popular and well-known. 6) New product of "Konjak"- "Konjak-Jelly" were very well-known among them and all of both students knew the name and also experienced to eat them

ヨウジキ ニオケル セイカツリズム ノ ジッタイ

I sent out questionnaires on the dietary habbits of the infants aged 2-5 to private nursery schools in Suzuka city in order to study their ingestion of breakfast, snacks between meals or before going to bed, their hour of rising, bedtime, and sleep at home.The responses to the questionnaires are as follows:1) 86.7% eat breakfast every day, but 3.1% don\u27t. Concerning the breakfast they eat , none of the infants. eat the diet which consists of 4 essential elements: staplefood(rice or bread), main dishes that contain protein (fish, meat , or soybeen products such as tofu and natto), side dishes (vegetables) and miso soup. A combination of either "staple food and side dishes" or "bread and dairy products" is chosen.2) 57.2% eat snacks between meals every day and they moshly eat fried snacks on sale such as potato chips, not homemade snacks.3) 29.5% eat ice cream or other dairy products before going to bed, but 41.5% don\u27t.4) Most of the infants, regardless of age, get up between 7 and 8 in the morning and go to bed between 9 and 10 in the evening. They mostly sleep for 9 or 10 hours.5) Some infants who go to bed and get up late noticeably skip breakfast, and some who eat snacks before going to bed have a tendency to go to bed late or get up late.The above-mentioned report helps you to understand that 80% of the infants surveyed eat between meals after they come home even though they are given snacks at theirnursery schools.It is necessary to make a further study of their ingestion of supper and also of the relation between the ingredients of supper and their home environment

ミエケン イガ チイキ ニ デンショウ サレル ナスビマツリ ノ シンセン

I made a survey of Nasubi-matsuri" or "Eggplant Festival" of Kasuga Shrine in Nishiyama area, Iga by asking the local people about the festival. The results are asfollows;1) The food and the wine offered to the gods or the "Eggplant Festival" were consisted of raw food and "Jukusen". The former includes eggplants grown "in twins", rice,the other vegetables, fruit, salt and liquor, and the latter includes eggplants cooked in miso soup, "Kyo", and "Shitogi".2) All of the ingredients of raw food and "Jukusen". were collected and cooked by `the local people who are helped by the gods. \u273) Those people gathered at the Shinto shrine to eat "eggplants in miso soup". "Kyo", and "Shitogi" as a feast.

ヒガシキシュウチイキ ト シマチイキ ニ オケル キョウドズシ ノ ヒカク

各家庭におけるすしの実態把握を目的に熊野市の「さんまの姿ずし」、尾鷲市と海山町の「押しずし」、大王町、鳥羽市、阿児町、浜島町、志摩町の「てこねずし」地域別による比較検討をした次の結果を得ることができた。1)調理の有無は熊野市、大王町、鳥羽市、阿児町、浜島町、志摩町が多く、尾鷲市や海山町は調理する家庭が少なかった。 2)家族の形態は熊野市79.8%、尾鷲市74.6%、海山町68.6%と核家族のほうが多かった。しかし、てこねずしの地域は複合家族の方が多かった。3)調理担当者の年齢は60才代が最も多く、次いで50才代であった。 4)調理頻度はてこねずしの大王町や志摩町は「月2～3回」、「月1回」となり多かった。押しずしの尾鷲市や海山町は「年2～3回」と少なかった。5)調理の機会はさんまの姿ずしの熊野市、押しずしの尾鷲市、海山町は正月や祭りを中心に調理されている。しかし、てこねずしの志摩市では食べたいときに調理されていた。Various kinds of sushi is made as traditional dishes in Nansei Area, Mie Prefecture.Among them we selected three kinds of sushi as given below to examine how often the sushi is made in eight different cities and towns. We also examined the age of group of people who make the sushi: "Sannma-no-sugata-sushi", "Oshi-zushi", and "Tekone-zushi". The Following are the results of our survey:1)In Owase City and Miyama-cho, not many families cook the sushi, and nor do they make it very often.2)In Daio-cho, Ago-cho, and Hamajima-cho, the families of two or more generations make the sushi more often.3)About the age of group, the family members in their sixties make the sushi more often.4)The sushi is made mostly on special occasions such as New Year\u27s Day or local festivals.5)Fish are mostly used for these traditional dishes