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Journal for The Integrated Study of Dietary Habits最新文献

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Practical research on factors in food labels that are difficult to recognize for people with low vision 对低视力人群难以识别的食品标签因素的实际研究
Journal for The Integrated Study of Dietary Habits Pub Date : 2022-01-01 DOI: 10.2740/jisdh.33.2_83
Tomomi Mizuno, K. Tokuda
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引用次数: 0
About the influence of the presence of gravel mixed in the digestive tract of Nagara River Ayu on the quality as a foodstuff 关于阿玉长ara河消化道中混合砾石的存在对食品质量的影响
Journal for The Integrated Study of Dietary Habits Pub Date : 2022-01-01 DOI: 10.2740/jisdh.33.1_19
Y. Otsu, Kumiko Yamada
{"title":"About the influence of the presence of gravel mixed in the digestive tract of Nagara River Ayu on the quality as a foodstuff","authors":"Y. Otsu, Kumiko Yamada","doi":"10.2740/jisdh.33.1_19","DOIUrl":"https://doi.org/10.2740/jisdh.33.1_19","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91098875","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Awareness of food activities in elderly women living alone over 80 years old 80岁以上独居老年妇女的饮食活动意识
Journal for The Integrated Study of Dietary Habits Pub Date : 2022-01-01 DOI: 10.2740/jisdh.33.1_5
Sachiko Kato, H. Osada
{"title":"Awareness of food activities in elderly women living alone over 80 years old","authors":"Sachiko Kato, H. Osada","doi":"10.2740/jisdh.33.1_5","DOIUrl":"https://doi.org/10.2740/jisdh.33.1_5","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83690976","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The microbial distribution and its predominant lactic acid bacterial flora in traditional fermented sushi 传统发酵寿司中微生物分布及其优势乳酸菌群
Journal for The Integrated Study of Dietary Habits Pub Date : 2022-01-01 DOI: 10.2740/jisdh.33.2_99
Aoi Fujiwara, H. Ogihara
{"title":"The microbial distribution and its predominant lactic acid bacterial flora in traditional fermented sushi","authors":"Aoi Fujiwara, H. Ogihara","doi":"10.2740/jisdh.33.2_99","DOIUrl":"https://doi.org/10.2740/jisdh.33.2_99","url":null,"abstract":"The following results were obtained when we investigated the viable bacterial count, lactic acid bacteria count, gram-negative bacteria count, and yeast count in traditional Japanese fermented sushi, and conducted a microbiological study of the microbiota. For the nine types of fermented sushi, the pH was 3.62±0.01 to 4.75±0.02 and the salt concentration was 1.57±0.06 to 5.90±0.12%. The viable bacterial count was between 4.61±0.11 and 8.86±0.06 log CFU/g and the lactic acid bacteria count was between 5.89±0.02 and 8.99±0.05 log CFU/g. The gram-negative bacteria count ranged below the detection limit and 4.59±0.11 log CFU/g, and the yeast count was below the detection limit and 6.80±0.01 log CFU/g. Although the predominant lactic acid bacterial flora detected in the fermented sushi was lactic acid bacteria of genus Lactobacillus , the characteristic microflora was present depending upon the different raw ingredients and states of fermentation. The findings of this study show that fermented sushi consists of different raw ingredients under different conditions of fermentation, creating a characteristic lactic acid bacterial flora for each food item.","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"66 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75430545","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Soy sauce and its functionality 酱油及其功能
Journal for The Integrated Study of Dietary Habits Pub Date : 2022-01-01 DOI: 10.2740/jisdh.33.2_69
Riichi Uchida
{"title":"Soy sauce and its functionality","authors":"Riichi Uchida","doi":"10.2740/jisdh.33.2_69","DOIUrl":"https://doi.org/10.2740/jisdh.33.2_69","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90896685","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A well-balanced diet that enhances QOL and the role of salads and salad dishes 均衡的饮食，提高生活质量和沙拉和沙拉菜的作用
Journal for The Integrated Study of Dietary Habits Pub Date : 2022-01-01 DOI: 10.2740/jisdh.33.2_77
Takeshi Nishida
{"title":"A well-balanced diet that enhances QOL and the role of salads and salad dishes","authors":"Takeshi Nishida","doi":"10.2740/jisdh.33.2_77","DOIUrl":"https://doi.org/10.2740/jisdh.33.2_77","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"97 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78972611","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The evaluation of school children's altered consciousness by intervention of 'Shokuiku (food and nutrition education)' program integrated with school lunch menu using local cuisine 'Seigaku-mochi' in Chiba, Japan 在日本千叶，“食物与营养教育”项目与学校午餐菜单结合，使用当地美食“Seigaku-mochi”，对学校儿童意识改变的评估
Journal for The Integrated Study of Dietary Habits Pub Date : 2022-01-01 DOI: 10.2740/jisdh.32.4_187
Estuko Ohkawara, Nami Odanaka, Chie Yachi, Nobuyuki Kawai, Hadjime Nakajima
{"title":"The evaluation of school children's altered consciousness by intervention of 'Shokuiku (food and nutrition education)' program integrated with school lunch menu using local cuisine 'Seigaku-mochi' in Chiba, Japan","authors":"Estuko Ohkawara, Nami Odanaka, Chie Yachi, Nobuyuki Kawai, Hadjime Nakajima","doi":"10.2740/jisdh.32.4_187","DOIUrl":"https://doi.org/10.2740/jisdh.32.4_187","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"144 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78131981","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Providing safe alternatives of rice cake in food service facilities for elderly 在长者食物服务设施提供安全的年糕替代品
Journal for The Integrated Study of Dietary Habits Pub Date : 2022-01-01 DOI: 10.2740/jisdh.33.2_107
Seiko Fujita, Kengo Ishihara, Y. Asami
{"title":"Providing safe alternatives of rice cake in food service facilities for elderly","authors":"Seiko Fujita, Kengo Ishihara, Y. Asami","doi":"10.2740/jisdh.33.2_107","DOIUrl":"https://doi.org/10.2740/jisdh.33.2_107","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88815274","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Changes in the antioxidant ability of eggplant caused by roasting and identification of antioxidant 焙烧对茄子抗氧化能力的影响及抗氧化剂的鉴定
Journal for The Integrated Study of Dietary Habits Pub Date : 2022-01-01 DOI: 10.2740/jisdh.32.4_179
M. Ando, S. Kitao
{"title":"Changes in the antioxidant ability of eggplant caused by roasting and identification of antioxidant","authors":"M. Ando, S. Kitao","doi":"10.2740/jisdh.32.4_179","DOIUrl":"https://doi.org/10.2740/jisdh.32.4_179","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73649029","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Antibacterial effect of lactic acid bacteria on the cariogenic bacterium Streptococcus mutans 乳酸菌对致龋细菌变形链球菌的抑菌作用
Journal for The Integrated Study of Dietary Habits Pub Date : 2022-01-01 DOI: 10.2740/jisdh.32.4_171
Kotomi Iwabuchi, J. Shima, N. Komatsuzaki
{"title":"Antibacterial effect of lactic acid bacteria on the cariogenic bacterium Streptococcus mutans","authors":"Kotomi Iwabuchi, J. Shima, N. Komatsuzaki","doi":"10.2740/jisdh.32.4_171","DOIUrl":"https://doi.org/10.2740/jisdh.32.4_171","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77622764","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
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