Kyoto Women's University
Kyoto Women's University Academic Repository (AIR) / 京都女子大学学術情報リポジトリ（京女AIR）Not a member yet
3509 research outputs found
Sort by
Impact of eggplant consumption on urine cotinine examination results
Get PDFBackground and Objective: A urinary cotinine test is performed to assess the smoking status. Cotinine is a nicotinic metabolite. However, foodstuffs from the plant family Solanaceae, such as eggplant, contain trace amounts of nicotine, which may have affected the cotinine test results. This study investigated the impact of eggplant consumption on urine cotinine concentration tests. Methods: Six young women who were healthy and non-smokers consumed meals devoid of Solanaceous ingredients for three days before consuming 300 grams of eggplant. After eating eggplants, the participants did not consume Solanaceous food throughout the study. During the study, participants’ urine cotinine concentrations were sampled periodically using a urine nicotine and cotinine test kit. Results: Four participants’ urine tested positive for cotinine, whereas that of two participants tested negative. The time when a positive result was recorded after consuming eggplants varied among the individuals. Participants’ urine cotinine concentrations differed as well. Conclusions: Urine cotinine concentrations may increase after consuming Solanaceous foods, even in non-smokers. When assessing the smoking status, the influence of Solanaceous foods should be considered when measuring urine cotinine levels
要食事介護者向けアイスクリームのとろみの評価
Get PDFアイスクリームは冷たく滑らかな舌触りから，食欲減退時にも好まれる食品の一つであり，その栄養価の高さから低栄養状態の改善に用いられることが多い。しかし，室温で溶けやすく，嚥下機能低下者では誤嚥の危険性が伴いやすく，喫食に時間を要する場合には食べる楽しみが減じてしまうことが難点である。そこで考案した室温においても液状化せず，口腔内の温度によりゆっくりと溶解する『要食事介護者向けアイスクリーム』の物性について，嚥下調整食分類に基づきとろみの評価を行った。Line Spread Test によるLST 値でのとろみの評価と室温静置での形状変化の観察より，アイスクリームに0.5％以上の濃度でゼラチンを添加することで室温約25℃に30 分間おいても液状化がみられず固形を保ち，口腔内で溶解した際に「薄いとろみ」を保つことが示された。また，室温に30 分間静置後のアイスクリームの温度は0℃以下を保っていた。以上の結果より，要食事介護者向けアイスクリームはゼラチン濃度0.5％を基準に，喫食者の嚥下機能に応じてゼラチンを増減することで，食介助を必要とする場合に広く活用できる可能性が見いだせた。Ice cream is one of the most popular foods for people with decreased appetite due to its cool and smooth texture, and is often used to improve low nutritional status due to its high nutritional value. However, ice cream is easy to dissolve at room temperature, and people with impaired swallowing function are at risk of aspiration, and if it takes time to eat, the enjoyment of eating ice cream is reduced. Therefore, we devised an “ice cream for people who need dietary care” that does not liquefy at room temperature and slowly melts in the mouth, and examined the “degree of thickness” of the ice cream. As a result of the line spread test, when ice cream with 0.4% to 0.6% gelatin melted in the mouth, these were judged to be “mildly thick”. Ice cream to which gelatin was added by 0.5% or more remained solid without liquefying even after 30 minutes at a room temperature of about 25°C., and the temperature of the ice cream remained below 0°C. These results suggest that this ice cream should be based on a gelatin concentration of 0.5%，and that it may be widely used when dietary assistance is required by increasing or decreasing the amount of gelatin added according to the swallowing function of the eater
Vegetable juice preload ameliorates postprandial blood glucose concentration in healthy women : A randomized cross-over trial
Get PDFBackground and Objectives: The aim of this study was to evaluate the acute effect of drinking vegetable juice 20 min before carbohydrate on postprandial blood glucose concentrations in young healthy women. Method: In this randomized controlled cross-over study, 24 women (age 21.3 ±0.6 years, HbA1c 5.4 ±0.2 %, mean ± SD) consumed either 200 g of vegetable juice, vegetable (150 g of tomato and 40 g of broccoli), or water at 20 min before consuming 200 g of boiled white rice for 3 separate days. The blood glucose concentrations were measured by self-monitoring blood glucose pre- and post-breakfast at -20, 0, 15, 30, 45, 60, 120, and 180 min. The glycemic parameters were compared among 3 days. Results: The incremental glucose peak at 45 min (vegetable juice 48.3 ± 4.1, vegetable 47.4 ± 3.3 vs. water 66.8 ± 4.3 mg/dl, respectively, both p < 0.01, mean ± SEM) and large amplitude of glycemic excursion (LAGE; vegetable juice 57.1 ± 3.1, vegetable 58.3 ± 3.6 vs. water 78.3 ± 4.3 mg/dl, respectively, both p < 0.05) in consuming vegetable juice and vegetable at 20 min before carbohydrate intake were all significantly lower than those of water. There was no significant difference between glycemic parameters of vegetable juice and vegetable. Conclusions: Drinking vegetable juice 20 min before carbohydrate ameliorates the postprandial blood glucose concentrations as well as vegetable preload, despite total amounts of energy and carbohydrate of vegetable juice or vegetable are higher than those of water
幼小連携のための保育・教育実践における木育教材の開発 III : オンデマンドを用いた教材の研究
No full text本研究は，幼小連携のための「木育」教材に着目し，「木育」によるワークショップの実践を計画・検討する上で，「対面」と「オンデマンド」を用いた造形教材研究について，参加した学生の意見・自由記述を実践1・2 に分けて分析・検討を行った。その結果，オンデマンド教材の作成における主な学びとして，対象者の理解や興味を促す動画の作成，またそのような保育実践のあり方において「分かりやすい説明・見せ方」についての学び，そして実際の子どもの活動や反応を予想しながら動画を作成する「子どもの姿を予想すること」の気付きがみられた。この視点は，対面での保育においても重要であると考えられ，オンデマンド教材の制作を通して保育における子どもの姿を予想することの重要性についての学びが明らかとなった