The follow-up of the eating habit of infants and of the health guidance during their taste development

我们测量了40只6、8、11、15、18、24和30个月龄乳猪的每日食盐和蔗糖摄入量。这些幼崽是在某一地区的家中长大的。在此期间，我们多次给他们的母亲一个理想的健康指导，以评估效果。我们还调查了他们在实际品尝行为和制作菜肴中的感官，以考察与食盐摄入量相关的因素。从另一个角度，我们在同一地区连续三天抽取了24份幼儿园午餐，以测量盐和蔗糖的含量，并调查厨师在品尝行为和制作菜肴时的感官。6月龄和8月龄仔鱼的食盐摄入量低于日本营养标准第5条规定的150 mg/kg。11月龄以后摄入量逐渐增加，到30月龄达到400 mg/kg以上。我们对母亲的理想健康指导至少在哺乳期有效，但在断奶后无效。在婴儿的成长过程中，母亲们逐渐对品尝孩子的食物无动于衷。原因是它们在11个月后增加了调味料的数量和种类，并且它们会改变适合家庭成员的调味料。婴儿食盐摄入量与就餐习惯的关系显示，18月龄婴儿就餐时食盐摄入量较高，而24月龄以上婴儿食盐摄入量较低。婴幼儿成年期食盐摄入量、蔗糖摄入量、咸味食物频次、调味品次数之间不存在相关性。甚至在一些学校的午餐中，我们也发现婴儿的高盐摄入量和波动的蔗糖摄入量。因此，我们得出结论，在婴儿中，盐和蔗糖之间存在显著的关系。

We have measured daily intake of salt and sucrose in 40 sucklings at every age of 6, 8, 11, 15, 18, 24, and 30 month. The sucklings are brought up in their home of a certain area. During the period, we have repeatedly given an ideal health guidance to their mothers to evaluate the effect. Also we have investigated their senses in practical tasting behavior and in making dish to examine factors related to the salt intake. At an another angle, we have sampled 24 nursery school lunches on three successive days in the same area to measure salt and sucrose contents and to investigate cook's senses in tasting behavior and in making dish.1. The intake of the salt in sucklings at 6 and 8 month old was less than that of the standard shown in the 5th Japanese nutritive requirements, 150 mg/kg. The intake gradually increased after 11 month old to reach a level of more than 400 mg/kg at 30 month old.2. Our ideal health guidance to the mothers was effective at least at the lactation periods but not at the periods after weaning.3. The mothers become gradually indifferent to tasting their children's food during growing up to infants. The reason is that they increase in number and kind of seasoning just after 11 month old, and that they change seasonings suitable for the family members.4. Relations between the salt intake in infants and a habit of restaurant meal reveal that, at the 18 month old, the higher salt intake is recognized in restaurant meal but not at more than 24 month old.5. No relations exists in infants among salt intake, sucrose intake, frequency of salty food, and the number of the seasoning during the grown up periods.6. Even in some school lunches, we recognized the highly salt intake and the fluctuated sucrose intake in infants. Therefore, we concluded that the significant relationship between salt and sucrose exist in infant