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Salt intake in childhood is a risk factor for developing hypertension later in life. As health education for children to decrease salt intake, it is important for them to know the relationship between salty taste preference and salt intake. The objective of this study was to investigate the relationship between children's salty taste preference and their salt intake. We employed a cross-sectional study design, and the subjects were 199 elementary school children (5th or 6th grade) and their mothers. The amount of salt intake was estimated by the amount of urinary sodium excretion. Children's salty taste preference was assessed 1) by asking children about their own salty taste preference as well as measuring their threshold level of salty taste, and 2) by their mothers' observation of their salt intake behavior using a questionnaire. The salt intake and salt taste threshold of children who liked a salty taste were similar to those in children who disliked it. No association was found between the threshold level of salty taste and sodium intake. Regarding the relationship between children's salt intake and their salt intake behavior score, assessed by their mothers using a questionnaire, the high score group had a higher estimated salt intake than the low score group. In conclusion, children's salt intake may be accurately assessed by their mother's observation rather than children's own salty taste preference. This study suggests the importance of a mother's role in salt restriction education for children.salty taste preference; salt intake; sodium excretion; health education; mothers' roles.

To clarify the correlation between kitchen work-related burns and cuts and job stress, a self-administered questionnaire survey was conducted involving 991 kitchen workers among 126 kitchen facilities. The demographics, condition of burns and cuts, job stress with the Brief Job Stress Questionnaire (BJSQ), health condition, and work-related and environmental factors were surveyed. Multiple logistic regression models and trend tests were used according to quartiles (Q1, Q2, Q3, and Q4) of each sub-scale BJSQ. After adjustment for potential confounding variables, burns/cuts were associated with a higher score category (Q4) of job demands (OR: 2.56, 95% CI: 1.10–6.02/OR: 2.72, 95% CI: 1.30–5.69), psychological stress (OR: 4.49, 95% CI: 2.05–9.81/OR: 3.52, 95% CI: 1.84–6.72), and physical stress (OR: 2.41, 95% CI: 1.20–4.98/OR 2.16, 95% CI: 1.16–4.01). The ORs of the burn/cut injures increased from Q1 to Q4 with job demands (p for trend = 0.045/0.003), psychological stress (p for trend<0.001/0.001), and physical stress (p for trend = 0.006/0.005), respectively. These findings suggest that kitchen work-related burns and cuts are more likely to be correlated with job stress, and the higher the job stress score, the higher the frequency of burns and cuts among kitchen workers.

This study investigated risk factors for frequent work-related burn and cut injuries and low back pain (LBP) among kitchen workers including personal, work-related and environmental factors. Subjects were 991 kitchen workers in 103 schools, 17 hospitals and nursing homes, and 6 restaurants in central Japan. A cross-sectional survey was carried out using a structured selfadministered questionnaire. Logistic regression models were used to examine associations between frequent injuries/LBP and risk factors. The effective response rate was 75.1% (n=744), the mean age was 40.7 (SD 11.7) and 77.2% were female. Burn injury was associated with a smaller kitchen (OR 1.94; 95%CI, 1.13-3.33), and gas kitchens rather than electric kitchens (OR 2.30; 95%CI, 1.17-4.52). LBP was associated with female gender (OR 2.46; 95%CI, 1.37-4.43), high body height (>160 cm) (OR 2.03; 95%CI, 1.22-3.36), and large number of meals produced per person (≥150 meals) (OR 1.83; 95%CI, 1.12-3.00). The results of this study suggest that securing adequate work space and introducing electric kitchen systems may reduce the risk to kitchen workers, as well as the importance of adequate height of cooking equipment and selecting an appropriate volume of meals to produce per person to prevent LBP in kitchen workers.

The purpose of this study was to clarify the effect of working environments of different kinds of commercial kitchens on the thermal strain of kitchen workers. This study design was cross-sectional study, and data collection was performed during busy time in commercial kitchen from August to September 2006. The research subjects were 8 institutions, involving 7 cookers, and 16 men. Measured environmental variables were air temperature, radiant heat index, wet bulb globe thermometer index (WBGT) in front of the cookers, ambient temperature, and estimated ambient WBGT around the workers. The thermal strain on workers was evaluated by fluid loss, body temperatures, heart rate and amount of physical activity (METs). All average estimated ambient WBGTs in front of cookers were less than 27.5°C. The average heart rate was 107 ± 10 bpm, and average METs was 2.0 ± 0.6. The peak values of upper arm skin temperature and auditory canal temperature were less than 37.5°C. The work environments were affected by the kitchen spaces, cooling devices, heating methods, and heat sources. Even in the midsummer, if environmental temperatures were controlled adequately, estimated ambient WBGTs around workers were below the occupational exposure limit. Work environments and thermal strain on workers in commercial kitchen were not severe.

These results suggest that not only the workplace environment but also the work system influenced the workload and job stress on workers.

To clarify the association between heat stress, physiological responses and subjective workload evaluations in kitchens using an induction heating stove (IH stove) or gas stove. The study design was an experimental trial involving 12 young men. The trial measured ambient dry-bulb temperature, globe temperature, wet-bulb globe temperature (WBGT) and relative humidity; the subjects' weight, heart rate, blood pressure, oxygen uptake, amount of activity, body temperature, subjective awareness of heat and workload before and after mock cooking for 30 min. The IH stove insignificantly increased heat indicators in the work environment and workers showed lower oxygen uptake, skin temperature, subjective awareness of heat and workload after heat exposure. Both physiological load and subjective awareness of heat and workload were slight in kitchens using the IH stove, which provided a better work environment.Key words: Globe temperature, IH stove, Thermal stress, Physiological response, Feeling of load *To whom correspondence should be addressed. MethodsThe subjects were 12 healthy men (22.4 ± 1.0 yr, 172.5 ± 4.8 cm) not acclimated to heat stress. The study design was an experimental trial. The subjects performed mock cooking once using an induction heating stove (IH stove) and once using a gas stove (total, 24 times). This study was approved by The Ethics Committee of Dokkyo Medical University and complied with the Helsinki Declaration. All subjects were fully informed of the purpose, procedures and possible risks of the study, and then gave written informed consent. Mock cooking workThe experiment was performed in a large-scale food practical training kitchen at The University of Tokyo Kasei Gakuin (Fig. 1, 70.15 m 2 in area, studding 2.6 m). An exhaust hood (1,050 × 600, evacuation air-capacity 1,730 m 3 /h) for the upper part of the cooking stove was used in the experiment. The subjects were fasted for 8 h before the experiment. The total weight of clothes (underwear, trousers, socks, T-shirt, chef's coat and work gloves) was 3.1 kg.As shown in Figs. 2 and 3, the subjects stood with the abdomen 45 cm from the center of the cooking plate. The subjects stood for 10 min and stirred boiling water using their right hand for 20 min. The subjects were directed not to change their position. As shown in Fig. 4, they gripped the end of a rice paddle (length, 20 cm) and stirred at an angle of 180˚ at a rate of 10 stirs/min. The left upper limb was extended along the left side of the body.As heat stress, a pan containing 1 kg konjak (alimentary yam paste, 2.0 × 2.0 × 2.0 cm) and 10 kg water was heated, and the state 6 min after the water temperature reached 99˚C was considered to be stable. In the kitchen environment, before exposure to heat stress, the ambient dry-bulb temperature in front of the stove (height from the floor, 120 cm) was adjusted to 25.0 ± 0.5˚C using an air conditioner in each experiment. The full output of the 2-ring gas stove (10,000 kcal/h) was used. To equalize output between the different heat so...