| Project/Area Number |
15K00875
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | Aomori University of Health and Welfare |
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Principal Investigator |
Toshio Norikura 青森県立保健大学, 健康科学部, 講師 (40468111)
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| Research Collaborator |
Asakura Michika 青森県立保健大学, 健康科学部 栄養学科, 学生
Fujita Emiri 青森県立保健大学, 健康科学部 栄養学科, 学生
Horikoshi Haruka 青森県立保健大学, 健康科学部 栄養学科, 学生
Satomura Maria 青森県立保健大学, 健康科学部 栄養学科, 学生
Kaneta Ayaka 青森県立保健大学, 健康科学部 栄養学科, 学生
Takahashi Chisato 青森県立保健大学, 健康科学部 栄養学科, 学生
Takemura Kouji 青森県立保健大学, 健康科学部 栄養学科, 学生
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| Project Period (FY) |
2015-04-01 – 2018-03-31
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| Project Status |
Completed (Fiscal Year 2017)
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| Budget Amount *help |
¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000)
Fiscal Year 2017: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2016: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2015: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
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| Keywords | アミノ酸成分表 / 妥当性 / アミノ酸分析 / 栄養価計算 / ケルダール分析 / 妥当性評価 / 化学分析 / 給食 / アミノ酸成分表2015 / 食品成分 |
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| Outline of Final Research Achievements |
In this study, validity of the estimated dietary amino acid values in the amino acid composition table (AACT) 2015 was examined by comparing differences between the estimated and analytical values, for 14 consecutive days’ meals provided in an elder care facility. There were no major differences between the analytical and estimated values over the 14 days; however, noticeable daily differences sometimes emerged. These results indicate that the AACT 2015 may contain errors, but allows the estimation of habitual amino acid intake. In the near future, protein calculated as the sum of amino acid residues (PROTCAA) will become the international standard. It will be necessary to convert protein content calculated as reference nitrogen multiplied by a nitrogen to protein conversion factor (PROTRN) values to fefer to past reports and data; we have determined a correction factor (0.92) for this conversion.
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