ロートを用いた客観的な簡易とろみ評価方法の開発

Some patients with dysphagia are prone to aspiration of low-viscosity liquids. Thickened liquids are often used in attempts to prevent aspiration. The patients should be given thickened liquids with suitable thickness, and the thickness should be constant at all time. While rotational and cone-and-plate viscometers are used for the evaluation of thickened liquids, they are high-precision and expensive equipment. To control the thickness of liquids, a simple and objective evaluation method is thus necessary. We developed a method to evaluate thickened liquids using funnels, and verified the appropriateness of this method. We measured the outflow times of five thickened liquids through funnels. One of the thickened liquids was a commercially available nutritional supplement, another was made with a thickening agent that contained guar gum, and all others were made with a thickening agent that contained xanthan gum. Four funnels with different stem sizes were tested. We found that the outflow time of thickened liquids through a funnel depended on their viscosities at a shear rate between 10 and 50 s–1, when the average inner diameter of the stem was in the range of 5.3–9.0 mm, and the volume of the liquid poured into the funnel was 30 mL. The correlation coefficient between the value of the sensory evaluation and the outflow time of the funnel with an average stem ID of 5.3 mm was 0.946. Therefore, this method may be useful in hospital and nursing home kitchens for evaluating thickened liquids

Low resting energy expenditure in middle-aged and elderly hemodialysis patients with poor nutritional status

Due to high resting energy expenditure (REE) in maintenance hemodialysis patients, an increase in energy intake is usually recommended to improve their nutritional status. However, some patients appear to have poor appetite and low energy intake. In such patients low energy metabolism is expected. We hypothesized that inmaintenance hemodialysis patients there are two types of the energy metabolism, high and low. This study was aimed at finding the energy metabolism in maintenance hemodialysis patients, especially in those with poor nutritional status. Subjects were hemodialysis out-patients (34 males and20 females, meanage 59.1±10.7y). REE was measured by an indirect calorimeter. Protein intake was obtained from normalized protein catabolic rate (nPCR), and physical activity level (PAL) was obtained by time study. Nutritional status assessed by serum albumin concentration was poor (3.7±0.2g/dL) in spite of the adequate protein intake (1.1±0.3g/kg per day). Only11%ofthesubjectshadappropriate serum albumin concentration. Mean REE was 24.6 kcal/kg per day which was lower than that of healthy Japanese (26.5kcal/kg per day). REE and PAL positively correlated with serum albumin concentration (plt0.01). The results suggest that maintenance hemodialysis patients with poor nutritional status may have low REE

Effects of exposure to thinness models on dieting behavior in female adolescents

The present study examined the relationships among exposure to thinness models depicted in magazines, drive for thinness, and dieting behavior. MAGINFO Scale (Ozawa et al., 2005 ; revised by the authors), MODEL Scale (Ozawa et al, 2005 ; revised by the authors), Drive for Thinness Scale (Baba and Sugawara, 2000), and Dieting Behavior Scale (Matsumoto et al., 1997 ; revised by the authors) were administered to female adolescents (N=216). Also, subjects estimated their height and weight. To examine the relationship pattern among exposure to thinness models in magazines, drive for thinness, and dieting behavior, the structural equation model analyses (Amos5.0) were executed. A good solution was found. Health-oriented dieting behavior was directly influenced by exposure to thin "ideal" bodies in magazines. The relationsnip between calorie-oriented dieting behavior and exposure to such models was mediated by drive for thinness. The importance of thin-ideal internalization was discussed.論文 (Article

Body mass index and eating behavior in female adolescents

The present study examined the relationships among Body Mass Index, eating attitudes, physical activity level, and food intake. The Eating Attitudes Test (Moroi & Nomoto, 2005), Physical Activity Level Questionnaire (developed by the authors), and Food Frequency Questionnaire (FFQg Ver. 2.0) were administered to female adolescents (N=320). Also, subjects estimated their height and weight. To examine the relationships pattern among Body Mass Index, eating attitudes, physical activity level, and food intake, structural equation model analyses (Amos5.0) were executed. Clear results were obtained. Food intake component scores were directly influenced by eating attitudes, but almost unrelated to Body Mass Index. Eating attitudes were significantly determined by Body Mass Index.論文 (Article

Factor structure of dietary education experiences in female adolescents (2) : Past relationship experiences with parents and drive for thinness

The present study examined the factor structure of dietary education experiences in female adolescents. The Dietary Education Experiences Scale was developed by Moroi and Kogirima (2009). Female adolescents (N=265) completed this scale. Also, The Past relationship Experiences with Parents Scale and the Drive for Thinness Scale (Baba and Sugawara, 2000) were administered to participants. In addition, they estimated their height and weight. The factor analysis (principal factor method with promax rotations) of the scale yielded five factors, labeled as follows; "experiences of traditional dishes," "participation to production of food," "cooking experiences," "eating habits without fastidiousness," "regular eating habits." Results of the regression analyses suggested that emotional bond with parents influenced dietary education experiences in elementary school age. Drive for thinness in adolescent period was not significantly correlated with neither past experiences with parents or dietary education experiences in elementary school age. The significance of research in dietary education experiences was discussed.論文 (Article

Factor structure of dietary education experiences in female adolescents

The present study examined the factor structure of dietary education experiences in female adolescents. The scale, which measured dietary education experiences in elementary school age, was developed by the authors. The Dietary Education Experiences Scale was administered to female adolescents (N = 572). Also, subjects estimated their height and weight. The factor analysis (principal factor method with promax rotations) of the scale yielded six factors, labeled as follows; "participation in production of food," "experience of traditional dishes," "cooking experience," "eating habits without fastidiousness," "concerns about a menu," and "dependence on home meal replacement and dining out." Results of the correlation analyses between dietary education experiences and BMI suggested that drive for thinness among female adolescents was influenced by dietary education experiences in elementary school age. The significance of research in dietary education experiences was discussed.論文 (Article

Dietary zinc intake and its effects on zinc nutrition in healthy Japanese living in the central area of Japan

In the present study, we first examined the dietary zinc intake from food groups in 109 healthy Japanese (24-82 years old, 45 male and 64 female) by means of the 72-h recall method. We then used the ratio of apo/holo-activities of angiotensin converting enzyme (ACE ratio) that is a more sensitive index of zinc nutrition than zinc concentration in the serum and examined the correlation between their zinc intake and ACE ratio. Dietary zinc intake in healthy Japanese was maximal from rice and rice products. There were significant inverse correlations between the ACE ratio and dietary zinc intake from rice and rice products and shellfish, and a significant positive correlation between ACE ratio and dietary zinc intake from other beans and bean processed foods. On the other hand, there were no significant correlations between serum zinc concentrations and dietary zinc intake from any food group except processed fish. These findings suggested that rice is a major source of dietary zinc intake in healthy Japanese. It is also suggested that shellfish also has a major impact on zinc nutrition, although dietary zinc intake from this source is minimal. Since beans contain phytic acid, which inhibits the absorption of dietary zinc, it is suggested that intake of beans causes impairment of zinc nutrition

The relationships of body mass index among female undergraduates and their fathers and mothers

研究ノート (Note

Drive for thinness and social comparison (1) : Moderating effects of thin-ideal internalization

The present study examined the relationships among drive for thinness, comparisons with thinness models depicted in media, comparisons with same-sex peers, and thin-ideal internalization. Various scales were administered to female adolescents (N=247). To examine the relationship patterns among various scale scores, the structural equation model analyses (Amos 7.0) were executed. The good solution was found. Drive for thinness among female adolescents was influenced by comparisons with same-sex peers more than thinness model in media. The relationship was mediated by thin-ideal internalization. The significance of this research was discussed from the point of view of social comparison theory (Festinger, 1954).原著論

小学生がうま味の相乗効果を学ぶための味覚授業の実施

The purpose of this study was to assess whether elementary school children were able to learn the synergistic effects of umami flavor through the implementation of a sense of taste class for them. The sense of taste class held for 182 elementary school children (aged, 10–11 years old in Kyoto city). The subjects assessed three types of broths: dried bonito (DB), kombu kelp (KK), and dried bonito-kombu kelp (DB-KK). The subject evaluated the broth for several factors: tastiness, umami flavor, aroma, fishy smell. In addition, children were asked to write their own comments about what they had learned or noticed. A total of 147 healthy subjects were analyzed.The results of the sensory evaluation showed that the children sensed umami flavor and tastiness more significantly in DB-KK broth than in KK broth. They also evaluated the DB broth and DB-KK broth to have a significantly better aroma than KK broth (both at p<0.05). The analysis of the comment showed that 11 children (7.5%) wrote about their understanding of the fundamental taste umami, and 31 children (21.1%) wrote about understanding the synergistic effect of umami flavor. These results suggest that the implementation of the sense of taste class is effective to learn the synergistic effects of umami flavor.論