Relationship between Constituents of Daily Meals and Nutrient Intake in Okinawa from the viewpoint of cooking

スポンサーリンク

概要

• 論文の詳細を見る

• To study the characteristics of Okinawan dietary habits and diet, their daily meals were analyzed from the standpoint of cooking and the relationship between these dishes and health improvement were examined. 1. A questionnaire study on the meals on one weekday and on daily meals/activity/habits for health improvement was conducted for 365 men and women, 30 years or over who lived in Okinawa. 2. The energy and calcium were less than 100% required for both men and women. Men had a similar or lower ratio than women for all nutrients except iron. The ratio of lipid to energy was fairly high. 3. The analysis of menus showed that the ratio of rice as the staple was high but the ratio of bread eaten for breakfast was only about 30%. Though the number of dishes per meal ranged from three to four, each dish contained many food groups. Okinawan tofu, seaweed, vegetables, etc. were commomly used for soup, stir-fried food, boiled food, grilled food, raw food, etc. 4. In a chemical analysis using the KAGEZEN method, the decrease in lipid and sodium was observed probably as a result of losses during the cooking process. This is a desirable fact from the viewpoint of health improvement. However, the analyzed value was higher than the calculated value for some nutrients and further examination is needed. 5. The questionnaire on daily habits for health improvement showed that the ratio of hypertension and obesity was lower than the national average both for men and women surveyed and confirmed the fact that Okinawan people were physically healthier than those in other prefectures.

• 新潟医療福祉大学の論文

著者

• Miwa Satoko

  Japan Women's University

• Sato Fumiyo

  Jumonji Gakuen Women's University

• Murayama Atsuko

  Department Of Health And Nutrition Niigata University Of Health And Welfare

関連論文

• The road to future Food and Medicine
• Genetic Recombination and Meiosis
• Change of Nutritional Components during Low Temperature Steam Cooking
• Morphological and Histological Changes of Sweet potato and Mino (wall of cattle stomach) during Low Temperature Steam Cooking.
• Relationship between Constituents of Daily Meals and Nutrient Intake in Okinawa from the viewpoint of cooking
• Physical properties of the mixed gels of κ-carrageenan with locust bean gum and gels prepared from commercially available gelling agents

スポンサーリンク