内田 勇人

Maximizing healthy life expectancy is essential for enhancing well-being. Optimal exercise intensity is crucial in promoting health and ensuring safe rehabilitation. Since heart rate is related to exercise intensity, the required exercise intensity is achieved by controlling the heart rate. This study aims to control heart rate during exercise by dynamically adjusting the load on a bicycle ergometer using a proportional-integral (PI) control. The choice of PI parameters is very important because the PI parameters significantly affect the performance of heart rate control. Since the dynamic characteristics of heart rate relative to work rate vary widely from subject to subject, the PI parameters for each subject must be determined individually. In this study, PI parameters are optimized directly from exercise data using a data-driven design approach. Thus, the proposed method does not require excessive exercise of the subject to model heart rate dynamics. Using the proposed method, the heart rate can be controlled to follow a designed reference model so that the heart rate is safely increased to the desired value. The quantitative evaluation of the control results of fifteen healthy volunteers confirmed that the proposed method improved the control error of the target heart rate trajectory by approximately 40%, regardless of gender or age. In addition, it was shown that control parameters from the exercise experiment also indicate that females are more likely than males to have an elevated heart rate at the same load.

This study investigated the status of children with obesity before and after the COVID-19 pandemic, and the effects of lifestyle guidance on weight loss among children in Japan. We analysed the data of patients who visited our hospital after check-ups for obesity and evaluated the efficacy of lifestyle guidance. The patients were divided into groups A, B, and C (year 2011, 2019, and 2021, respectively). There were no differences in body weight, obesity index (OI), blood pressure, or alanine transaminase (ALT) levels between the groups; however, aspartate transaminase (AST) level was the highest in Group C. In Group C, only OI increased between the primary and secondary screenings; however, OI and body mass index (BMI) improved during the second screening and more children in the weight loss group followed lifestyle guidance. OI/BMI did not change over the past decade; however, short-term weight gain was significant owing to the COVID-19 pandemic, and simple guidance was effective in reducing weight. Future challenges include identifying methods to achieve long-term weight loss.

学生の難病患者の就労支援を含めた生活支援の理解を深めることをねらい，クローン病患者の就労に関する闘病記の感想文を課題とした。本研究は，A大学看護学科3年生29名を対象とし，感想文の内容分析を行い学生の学びを明らかにすることを目的とした。感想文29名分から，167記録単位を抽出し，37のサブカテゴリにまとめ，最終的に9のカテゴリに分類した。9のカテゴリは【身体面の影響】，【精神・心理面の影響】，【生活・社会面の影響】，【就労による影響】，【看護職としての役割意識】，【難病のイメージ】，【患者への尊敬の気持ち】，【今の自分との比較】，【自身の人生観への示唆】であった。学生は闘病記を読むことで，難病患者の就労を含めた生活・社会面への影響，患者の就労とQOL実現のために必要な支援と情報提供の必要性が理解できた。また，病気の不安や心配が多いとの難病のマイナスのイメージだけでなく，難病であってもできることがあるとのプラスのイメージを抱くことができた。さらに，難病患者を支援するために看護職に求められる姿勢とスキルを再認識し，今後の学習への動機づけと将来への意欲が喚起される機会となり効果的であった。

<p> This study was to clarify how the program in which elderly people donated food at local events to high school students was affected by mental and physical health, images of the elderly, frequency of meeting the elderly and their interest in the local event foods of the high school students.</p><p> The participants were 80 high school students who attended a senior high school in Hyogo Prefecture. They were divided into the experimental group of 24 people who took part in the cooking program and the control group of 56 people who did not take part in the cooking program. The experimental group of high school students took part in the cooking program twice and they worked with the elderly in each program. Questionnaire surveys were conducted with the experimental group and the control group before and after the cooking programs.</p><p> The questionnaire included the following items: unidentified complaints, self-rated health, images of the elderly (Semantic Differential Scale: SD), considered age of the elderly, frequency of meeting the elderly people and their interest in local event foods.</p><p> Variations in each item of the questionnaire surveys before and after the cooking programs were compared between the experimental group and the control group using a two-way repeated measures analysis of variance.</p><p> The results showed that the scores of the images of the elderly such as "warm-hearted", "right", "easy to talk to", "fast", "big", "kind", "gentle" and "reliable" significantly increased in the experimental group.</p><p> After the cooking programs in which the elderly people donated food at local events to the high school students, the high school students' mental and physical health was not significantly improved, but the program improved their images of the elderly people. It is suggested that the intergenerational cooking program in which local event foods are donated to the younger generation improves the high school students' images of elderly people even if it takes place over a short period of time.</p>

<p>A questionnaire survey on food (rice, milk, grilled chicken, miso soup, and stewed radish) waste during lunchtime, lifestyle habits, food education at home, and early childhood experience with school lunches/daycare meals was conducted on 418 third- and sixth-grade students (218 boys and 200 girls) of an elementary school and 567 students (281 boys and 286 girls) of a junior high school in Osaka City in December, 2017. The association of food waste during lunchtime with lifestyle habits, food education at home, and early childhood experience with school lunches/daycare meals was then examined.</p><p>Differences in food waste across all lunch menus were observed between elementary and junior high school students. Exercise habits showed a significant positive correlation with food waste for all lunch menus. There was a significant correlation of bedtimes with not finishing milk, grilled chicken, and stewed radish. Food education at home was high in those who finished their milk, and early childhood experience with daily school lunches/daycare meals was high in those who finished their rice. These results suggest that factors affecting waste differ depending on the ingredients used for school lunches, in addition to the factors affecting overall food waste at lunch.</p>

<p> This study was made to clarify how the program, in which elderly women donated the local event foods to high school students, affected the psychosocial functions of elderly women.</p><p> The participants were 58 elderly women who lived in Hyogo Prefecture. They were divided into the experimental group of 19 people who took part in the cooking program and the control group of 39 people who did not take part in the cooking program. The experimental group of the elderly women took part in the cooking program twice and they worked with the high school students in each program. Questionnaire surveys were conducted with the experimental group and the control group before and after the cooking programs.</p><p> The questionnaire included the following items: Instrumental ADL; IADL, self-assessment for their health, short version of Geriatric Depression Scale (GDS), Type A behavior, participation in social activities, the frequency of meeting their friends, grandchildren or great-grandchildren, awareness of coexistence with local communities, frequency of going out, short version of Generativity scale, and their interest in local event foods and their spread.</p><p> Variations in each item of the questionnaire surveys before and after the cooking programs were compared between the experimental group and the control group using a two-way repeated measures analysis of variance.</p><p> The results showed that the score of the experimental group of their desire to take care of elderly persons who live alone on the item of awareness of coexistence with, local communities and the score of their desire to serve as a role model for a young person on the short version of the generativity scale significantly increased.</p><p> After the elderly women participated in the cooking programs, their awareness of coexistence with the local communities and consciousness of generativity increased. It suggests that the cooking programs to donate the local event foods is expected to raise the consciousness of the elderly women on generativity and awareness of the coexistence with local communities even if the program is over a short period of time.</p>

<p> This study was to clarify awareness and interest in the local event foods between young people and older people in order to get basic ideas for creating programs in which the elderly can pass down the local event foods to the younger generations.</p><p> The participants were 399 elderly people living in Hyogo Prefecture and 270 first-year high school students in the same city.</p><p> Both of them were asked about their awareness of 51 local event foods, experiences of eating them, and their interest in the local event foods. Answers to the questions were compared between the elderly people and the high school students. The elderly people were divided into three groups in order to clarify the effect of their age. Group Ⅰ consisted of people aged 60 to 64. Group Ⅱ consisted of people aged 65 to 69. Group Ⅲ consisted of people aged over 70.</p><p> The high school students had significantly lower awareness and fewer experiences of many local event foods than the elderly people. The people aged 70 or over had significantly higher awareness of event foods such as Urabon, Tanabata and Otsukimi and more experiences of event foods such as higandango, somen, botamochi and konoshirosushi than the people who were in their sixties. While the elderly people named New Year's foods as local event foods which they wanted to pass down to the younger generations, the high school students did not name them. The results of a cluster analysis identified foods such as kinton, nanakusagayu and ohagi were the ones both the elderly people and the high school students were interested in as the local event foods which they wanted to pass down to younger generations.</p><p> This study found that the local event foods had not been passed down to the high school students while the elderly people knew a lot of about them. On the other hand, more than half of the high school students were interested in learning about local event foods. It suggests that we can create effective programs in which the elderly people can pass down the local event foods to younger generations based on the local events foods both the elderly people and the high school students were interested in. </p>

本研究は大学受験生活が体格・体力に及ぼす影響を検討するため,1976年から2010年までの35年間における男子大学生現役入学者（以下,現役群）8130名,1年浪人入学者（以下,浪人群）2736名を対象として分析した.測定項目は,身長,体重,％FAT,握力,背筋力,垂直跳び,立位体前屈,反復横跳び,5分間走である.年代間の変化を検討するため,1976年から1980年までを1970年代,1981年から1990年までを1980年代,1991年から2000年までを1990年代,2001年から2010年までを2000年代の4つの年代に分類し,現役群と浪人群の年代別変化を2×4の二要因分散分析を用いて統計処理した.その結果,体格では体重と％FATに現役群と浪人群間に有意な差がみられ,長期にわたる浪人群の「過体重・高脂肪」が示唆された.体力では,垂直跳びと5分間走に現役群と浪人群に有意な差がみられ,特に5分間走の浪人群の著しい低下が認められた.以上のことから,長期の受験生活は肥満化をもたらし,体力面では筋パワーと全身持久性に悪影響を及ぼすことが示唆された.

大学生の食行動に影響を及ぼす動機付けとそのプロセスを明らかにすることを目的に、大学生が食生活に対する価値観を高め食生活の改善へとつなげるための行動や判断に及ぼす影響力を検討する概念として、教員、家族、友達の「主観的規範」因子を想定し、大阪府内の3大学の学生229名を対象にアンケート調査を行った。その結果、「(主観的規範)教員」は、男性では「食事バランスに対する意識」に、女性では「(食生活スキル)食品摂取」に対してそれぞれ直接の関連が認められ、さらに「食事バランスに対する行動」「外食・中食に対する抑制行動」へと関連していた。また、「(主観的規範)家族」は、男性では「(食生活スキル)表示の利用」に、女性では「食事バランスに対する意識」と「(食生活スキル)表示の使用」に対してそれぞれ直接の関連が認められ、さらに「食事バランスに対する行動」「外食・中食に対する抑制行動」へと関連していた。

大学生に対する食育の効果を明らかにすることを目的に、大阪府内の3大学の学生229名を対象に食生活と健康に関する授業を行い、授業前後のアンケート調査を比較検討した。その結果、「外食・中食に対する抑制の意識と行動」「作法・食環境に対する意識と行動」「薄味重視の意識と行動」「食事作りに対する行動」の項目で授業後に有意な上昇がみられた。