英語の接尾辞"-tic"の訳語「～的」について ―『中央公論』1962年11月号の場合―

　現在の用法での「～的」という語は英語からの影響を受け明治十年ごろから使われ始めたようである。ここ100年のうちに急速に使用が広まった「～的」を調べることは現代日本語の特質を把握することに通じるものと思われる。本稿は,一世代前の1962年の雑誌から抽出された「～的」を,「～的」と話題との関係,「～的」の語種や表記との関係,語の意味との関係などの観点から分析しその使用状況を明らかにする。"...Teki" words are widely used in modern Japanese language. The affix "teki" was introduced into Japanese language during the Meiji era, based on the "tic" sound of English adjectives- systematic, automatic, etc. Establishment of "...teki" word usage in contemporary Japanese language within just a century manifests foreign influence in the diversification of Japanese vocabulary. Embedded in the characteristics of "...teki" words are certain characteristics of the Japanese language. To study these characteristics, this paper analyzed 841 "...teki" words that appeared in the magazine CHUO-KORON (1962.11). Concluding from the analysis are five distinctive points: (i) Frequency of the usage of "...teki" words is dependent on the article\u27s topic. Frequency of usage is comparatively higher in writings on politics compared to science. (ii) The type of vocabulary used as prefix differs according to the topic of writing. The variation could be distinct as: (1) Kango, wago, gairaigo, in topics on culture. (2) Kango, wago ,kango + wago in topics on literature. (3) Kango, wago ,kango + gairaigo in topics on politics. (4) Kango and gairaigo in topics on economics, social problems, education. (5) Only kango are used in topics on history, science, and advertisement, (iii) Notation of the prefix varies by the type of vocabulary. (1) Kango are written in kanji. (2) Wago are written in kanji + hiragana. (3) Gairaigo are written in katakana. (4) Konshugo are written in kanji + hiranaga. (iv) Frequency of repeating the same "...teki" is higher in economics than in science. (v) The range of the meaning of the prefix varies according to the article\u27s topic

栄養素を考慮した献立管理システムを用いて作成した献立のレシピバランスの評価 : ユーザからのフィードバックを考慮した献立表推薦システムの場合

Japanese are increasingly searching for recipes online when they cook. At many recipe site, users can search for and contribute recipes. However, such recipe sites often fail to provide detailed nutritional information. In this study, registered dietitians evaluated the results of a score used by a cooking group. the score involved the number of recipes used, within one week, of grain dishes, main dishes (fish and meat), side dishes(vegetables), fruits, milk and others (juice and sweets). The score of grain dishes, main dishes, side dishes, fruits and milk was lower than the ideal score provided by the Japanese Food Guide Spinning Top. These results indicate that it is necessary to improve the selection of meals by a menu management system

Dietary fiber intake and risk of incident disabling dementia: the Circulatory Risk in Communities Study

OBJECTIVES: It has been hypothesized that dietary fiber intake has a beneficial impact on prevention of dementia, but the epidemiological evidence is scant. We sought to examine whether dietary fiber intake is inversely associated with risk of dementia requiring care under the national insurance (disabling dementia). METHODS: The study setting was the Circulatory Risk in Communities Study, involving 3739 Japanese individuals aged 40-64 years at the dietary surveys (1985-99). Dietary fiber intake was estimated using the 24-hour dietary recall method. Incident disabling dementia was followed up from 1999 through 2020. Disabling dementia was further classified into that with or without a history of stroke. Hazard ratios of disabling dementia according to quartiles of total, soluble, and insoluble fiber intake were calculated using the Cox proportional hazards model. RESULTS: During a median 19.7-year follow-up, a total of 670 cases of disabling dementia developed. Dietary fiber intake was inversely associated with risk of dementia: the multivariate hazards ratios (95% confidence intervals) were 0.83 (0.67-1.04), 0.81 (0.65-1.02), and 0.74 (0.57-0.96) for individuals with the second, third, and highest quartiles of dietary fiber intake, respectively, as compared with the lowest quartile (P for trend = 0.03). The inverse association was more evident for soluble fiber intake and was confined to dementia without a history of stroke. As for fiber-containing foods, potatoes, but not vegetables or fruits, showed a similar association. CONCLUSIONS: Dietary fiber intake, especially soluble fiber, was inversely associated with risk of disabling dementia in a general Japanese population