SummaryWe examined hair properties from determinations of diam eter, amino acid composition, trace metal elements, and tensile strength of the hairs from protein-malnourished rats. The coarse or medium hair diameters of the experimental protein-malnourished rats had a tendency to decrease more than those of the control. Total contents of amino acids in the hairs had a tendency to decrease in the protein-deficient rats. Cystine content of rat hairs definitely decreased only in 5% wheat and 5% rice-pattern amino acid mixture diet groups but not in 5% gluten diet and 5% casein diet groups. And many of the low-protein diet groups were significantly lower in methionine content than the control except for the 5% casein diet group. The Mg, Zn, and Fe contents in the hairs considerably increased in protein-deficient rats against the control. Tensile strength of coarse hairs in the experimental protein-malnourished rats was significantly lower than that of the control. The changes in amino acid composition of rat hair proteins are more likely to be influenced by various qualities of dietary protein or different compositions of amino acid mixtures in the diets at a similar dietary protein level. It should seriously be considered from our data whether the reduced cystine content in the hair can be regarded as an indicator of nutritional status.
Utilization and percentage distribution of raw/processed food materials and the age group preference of the 13 different types of dishes made principally of meat, fish, egg and tofu-bean curd were surveyed among 3,252 and 3,094 women in 1980 and 1982, respectively.The survey was conducted in 17 cities which were further divided into 8 districts all over Japan. 1) Age group preference : High scores were given by the late teen-age and early twenties age group followed by the late twenties. Classical type of Japanese cooking technique was picked up in their twenties while the Chinese and western style techniques were acquired in thirties and forties or higher.2) Culinary training sources : It was classified into 3 main groups. The first group learned mainly from mothers at home; the second from professional cooks or cook books; and the third from all of the above mentioned and other sources.3) Utilization and percentage distribution of raw/processed foods : Cooking with hands using raw materials scored 60% and above, followed by those which made use of processed and half-cooked foods. The lowest score of 11% was exhibited by those that utilized ready-to-serve foods.4) A significant difference arising from culinary training sources was observed in connection with the utilization of raw/processed food for mapo-doufu-Grand ma's chili tofu which is recently popular among housewives.Those who cooked on their own depended on professional cooks, cook books and cooking cards, while those who depended on ready-to-serve foods depended on the inserts in the packages, etc. at a significantly higher rate.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.