http://hdl.handle.net/11173/2734 2019-01-31 2026-04-19T09:48:59Z http://hdl.handle.net/11173/2806 タイトル: 京だし巻き卵のおいしさと物性評価 著者: 藤新, 令奈; 北川, 晴香; 高田, 千尋; 八田, 一 抄録: Kyoto-style egg rolls with dashi soup originated about 100 years ago. It has been regarded as a popular egg dish for many years. Nowadays, there are many well-known egg roll retailers in Kyoto. The purpose of this study is to evaluate the taste and texture of commercially available egg rolls to find which characteristics are preferred by consumers. Four kinds of Kyoto-style egg roll from retailers and 2 common egg rolls from convenience stores were evaluated using texture analysis by TexoGraph (instrumental evaluation) and sensory tests (30 panelists’ evaluation). Moisture content and amino acid content of these samples were also determined. In the texture analysis, softness was found to differ among samples depending on each retailer, and the softest egg roll was revealed as the egg roll obtained from S1 retailer. The predicted amount of dashi soup added was the highest for sample S1 and the drip rate from the S1 egg roll when pressed with 50g was also the highest among the samples. In addition, all 30 panelists evaluated the S1 egg roll as the softest and juiciest, with the strongest umami taste. It was suggested that softness, juicy texture and strong umami taste were three characteristics preferred by consumers and useful for evaluating Kyoto-style egg rolls. 2019-01-30T15:00:00Z http://hdl.handle.net/11173/2804 タイトル: 2011年3月11日の東日本大震災から4年経過後（2015～2018）の被災者の身体状況および食事内容 著者: 赤嶺, 百子; 久保, 七彩; 八田, 一; 宮脇, 尚志 抄録: We have supported for people and areas affected by the Great East Japan Earthquake on March 11th, 2011 for 7 years. The purpose of this survey is to investigate the changes in body composition and dietary intake in survivors before and after the disaster. Fifty-seven subjects (12 men and 45 women) aged ≥70 years were recruited from participants of health events that we organized in 2015–2018. Body composition parameters (height, weight, body mass index [BMI], body fat ratio, and visceral fat levels) were measured, and a brief-type self-administered diet history questionnaire (BDHQ) was used to assess dietary intake. We compared the results with those of the Miyagi Health and Nutritional Survey in 2010 and 2016 as controls. The number of subjects with obesity (BMI ≥25 kg/m2) was 18, which was approximately 5% higher than the number of subjects with obesity among the 2010 controls. However, the number of subjects with obesity among the 2016 controls was approximately 3% lower than that among the 2010 controls. The fat energy ratio and intakes of energy, milk and dairy products, sweets, beverages, and seasonings and spices were higher, and the vegetable intake was lower than those in the 2010 controls. Although there were similar trends in a comparison between the 2010 and 2016 controls, the differences were smaller than those in a comparison between this survey and the 2010 controls. This survey’s results suggest that the body compositions and dietary intakes of the disaster survivors did not recover, even though more than 4 years have passed since the disaster. Continuous support by registered dietitians is necessary for their health. 2019-01-30T15:00:00Z http://hdl.handle.net/11173/2805 タイトル: アロエ健康食品中のバルバロイン含有量 著者: 中井, みのり; 中村, 絵里子; 川添, 禎浩 抄録: We investigated the content of laxative ingredient barbaloin in aloe health foods, pharmacopoeial aloe, drugs containing aloe, and Aloe arborescens plants by HPLC. The barbaloin content was as follow: aloe health foods (10 products), 0.21～15.6 mg/mL or g; pharmacopoeial aloe (1 product), 143 mg/g; drugs containing aloe (2 products), 30.5～63.6 mg/g; Aloe arborescens (2 products), 2.37～7.06 mg/g. The intakes of barbaloin from health foods and drugs containing aloe were estimated to be 1.25～82.8 and 7.63～58.0 mg/day, respectively. In one product of aloe health foods, barbaloin intake level was higher than that of the drug containing aloe. Therefore, the possibility of excessive intake of barbaloin from aloe health foods should be considered. 2019-01-30T15:00:00Z http://hdl.handle.net/11173/2803 タイトル: 摂食障害患者に対する管理栄養士の介入状況についての実態調査 著者: 吉原, 舞; 魚谷, 奈央; 岩井, 香奈枝; 川上, 歩花; 宮脇, 尚志 抄録: Eating disorder (ED) is a disease that relates to “eating,” but very few patients with ED receive nutritional guidance by registered dietitians (RDs) in Japan. The aim of this study was to conduct a survey on the present status of nutritional guidance provided to patients with ED by RDs in Japan. We gathered research data by distributing a questionnaire to 155 RDs who had worked in medical institutions where patients with ED were treated, mainly in the Kinki region in Japan. About 64 % of RDs who answered had the chance of providing nutritional guidance to patients with ED. RDs were most frequently committed to doctors and nurses. The contents of nutritional guidance were mainly to provide energy-controlling food, patients’ desired food, a normal amount of daily food or half the normal amount of daily food. The difficult points of nutritional guidance for patients with ED were to communicate with the patients in a receptive attitude, to acquire knowledge of food that was appropriate for patients with ED, and to communicate with patients’ families smoothly. Some RDs thought there were almost no chances to study how to provide appropriate nutritional guidance to patients with ED. About 50 % of RDs wanted to continue providing nutritional guidance to patients with ED. The method of nutritional guidance to patients with ED is different from that of general nutritional guidance. RDs should not only have expert knowledge of food and nutrition, but also understand the characteristics of patients with ED in advance. 2019-01-30T15:00:00Z