WordNet

place end to end without overlapping; "The frames must be butted at the joints"
the part of a plant from which the roots spring or the part of a stalk or trunk nearest the roots
thick end of the handle (同)butt end
the small unused part of something (especially the end of a cigarette that is left after smoking) (同)stub
a large cask (especially one holding a volume equivalent to 2 hogsheads or 126 gallons)
a victim of ridicule or pranks (同)goat, laughingstock, stooge
to strike, thrust or shove against; "He butted his sister out of the way"; "The goat butted the hiker with his horns" (同)bunt
throw eggs at
animal reproductive body consisting of an ovum or embryo together with nutritive and protective envelopes; especially the thin-shelled reproductive body laid by e.g. female birds
oval reproductive body of a fowl (especially a hen) used as food (同)eggs
coat with beaten egg; "egg a schnitzel"
spread butter on; "butter bread"
a fighter who strikes the opponent with his head
an edible emulsion of fat globules made by churning milk or cream; for cooking and table use

PrepTutorEJDIC

ウンランの類(濃淡2色の黄色い花をつける植物;ホウバウンランなど)
…'を'頭(角)で突く(押す) / 頭(角)で突く(押す) / 頭(角)で突くこと(押すこと),飼突き
あざけり(批評などの)的;笑いもの
(武器・道具の)太いほうの端 / 残片
(ぶどう酒などの)大だる,一たる
《語・句・節を対等に結んで》…『と』…,…や…,および / 《数詞を結合して》…『足す』…,…に加えて / …『しかも』…,…して,同時に… / 《時間的に》『そして』,それから,すると(and then) / 《当然の帰結として》…『ので』,…だから(and so) / 《おもに話》《命令文などの後で》『そうすれば』,そうしたら / 《追加・強調して》それに,しかも / 《対照的な内容を導いて》ところが,しかし(but) / 《譲歩的に》それなのに,それでいながら / 《A and Bで一体の関係を表して》《単数扱い》 / 《同一語を反復して多数・継続などを表して》 / 《同一の複数名詞を結合して変化・種類などを表して》 / 《話》《「形容詞+and+形容詞」の形で前の形容詞が後に副詞的に働く》 / 《話》《「動詞come, goなど+and+動詞」の形でandとその後の動詞が不定詞の働きをして》 / 《「動詞+and+動詞」の形で後の動詞が現在分詞の意を表して》 / 《話》《文頭において前の質問・意見などに同意を示して》そうとも,そして(Yes!and) / 《話》《文頭に置いて驚き・疑念・非難などを表して》ほんとうに;…なのに
『卵』,卵細胞 / 鳥の卵;(特に)鶏卵 / 《英話》《形容詞を伴って》(…な)やつ / 《俗》爆弾,手投げ弾
〈人〉‘を'扇動(激励)する;〈人〉‘を'そそのかして…させる《+『名』+『on to』 do》
『バター』 / (バターに似た)パンに塗る食品 / …‘に'バターを塗る
(次にくる語の発音が母音で始まるときに用いる) / (子音[h]で始まり第1音節に強勢のない語の場合はanを用いることがある.ただし,この場合は[h]を発音しない)

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/09/16 23:08:18」(JST)

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UpToDate Contents

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1. 小児期の食物アレルギーの自然経過 the natural history of childhood food allergy
2. 食物アレルギーのマネージメント：回避策 management of food allergy avoidance
3. 食物アレルギーにおける栄養上の問題 nutritional issues in food allergy
4. 食物アレルギーの診断およびマネージメントのための経口負荷試験 oral food challenges for diagnosis and management of food allergies
5. アタマジラミ症 pediculosis capitis

English Journal

Trends in dietary fat and high-fat food intakes from 1991 to 2008 in the Framingham Heart Study participants.

Vadiveloo M1, Scott M2, Quatromoni P3, Jacques P4, Parekh N1.Author information 1Department of Nutrition, Food Studies and Public Health, New York University, 411 Lafayette Street, 5th floor, New York, NY 10003, USA.2Department of Humanities and Social Sciences, New York University, 246 Greene Street, 3rd floor, New York, NY 10003, USA.3Department of Health Sciences, College of Health and Rehabilitation Sciences: Sargent College, Boston University, 635 Commonwealth Avenue, Boston, MA 02215, USA.4Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, 711 Washington Street, Boston, MA 02111, USA.AbstractFew longitudinal studies carried out in US adults have evaluated long-term dietary fat intakes and compared them with the national recommendations during the two-decade period when the prevalence of obesity and insulin resistance increased substantively. In the present study, we examined trends in the intakes of dietary fats and rich dietary sources of fats in the Framingham Heart Study Offspring Cohort over a 17-year period. The cohort was established in 1971-75 with follow-up examinations being conducted approximately every 4 years. Dietary data were collected using a semi-quantitative FFQ beginning in 1991 (exam 5). We included 2732 adults aged ≥ 25 years with complete dietary data in at least three examinations from 1991 to 2008. Descriptive statistics were generated using SAS version 9.3, and a repeated-measures model was used to examine trends in macronutrient and food intakes using R. Over the 17 years of follow-up, the percentage of energy derived from total fat and protein increased (27·3-29·8 % of energy and 16·8-18·0 % of energy, respectively) and that derived from carbohydrate decreased (51·0-46·8 % of energy; P-trend < 0·001). Increases in the percentage of energy derived from all fat subtypes were observed, except for that derived from trans-fats, which decreased over time (P-trend < 0·001). Trends were similar between the sexes, although women exhibited a greater increase in the percentage of energy derived from saturated fat and less reduction in the percentage of energy derived from trans-fats (P interaction < 0·05). Trends in fat intake were similar across the BMI categories. The number of weekly servings of cheese, eggs, ice cream desserts, nuts, butter and sausages/processed meats increased, whereas the intake of milk, margarine, poultry, confectioneries, chips and breads decreased (P-trend < 0·001). In this cohort of predominantly Caucasian older adults, the percentage of energy derived from dietary fats increased over time, but it remained within the national recommendations of less than 35 % of total energy, on average.
The British journal of nutrition.Br J Nutr.2014 Feb;111(4):724-34. doi: 10.1017/S0007114513002924. Epub 2013 Sep 19.
Few longitudinal studies carried out in US adults have evaluated long-term dietary fat intakes and compared them with the national recommendations during the two-decade period when the prevalence of obesity and insulin resistance increased substantively. In the present study, we examined trends in t
PMID 24047827

Natural vitamin D content in animal products.

Schmid A1, Walther B.Author information 1Agroscope, Bern, Switzerland. alexandra.schmid@agroscope.admin.chAbstractHumans derive most vitamin D from the action of sunlight in their skin. However, in view of the current Western lifestyle with most daily activities taking place indoors, sun exposure is often not sufficient for adequate vitamin D production. For this reason, dietary intake is also of great importance. Animal foodstuffs (e.g., fish, meat, offal, egg, dairy) are the main sources for naturally occurring cholecalciferol (vitamin D-3). This paper therefore aims to provide an up-to-date overview of vitamin D-3 content in various animal foods. The focus lies on the natural vitamin D-3 content because there are many countries in which foods are not regularly fortified with vitamin D. The published data show that the highest values of vitamin D are found in fish and especially in fish liver, but offal also provides considerable amounts of vitamin D. The content in muscle meat is generally much lower. Vitamin D concentrations in egg yolks range between the values for meat and offal. If milk and dairy products are not fortified, they are normally low in vitamin D, with the exception of butter because of its high fat content. However, as recommendations for vitamin D intake have recently been increased considerably, it is difficult to cover the requirements solely by foodstuffs.
Advances in nutrition (Bethesda, Md.).Adv Nutr.2013 Jul 1;4(4):453-62. doi: 10.3945/an.113.003780.
Humans derive most vitamin D from the action of sunlight in their skin. However, in view of the current Western lifestyle with most daily activities taking place indoors, sun exposure is often not sufficient for adequate vitamin D production. For this reason, dietary intake is also of great importan
PMID 23858093

Balearic adults have low intakes of fruits and vegetables compared with the dietary guidelines for adults in Spain.

Salas R1, del Mar Bibiloni M, Zapata ME, Coll JL, Pons A, Tur JA.Author information 1Research Group on Community Nutrition and Oxidative Stress, University of Balearic Islands, E-07122 Palma de Mallorca, Spain.AbstractNutrition is recognized as one of the major health determinants, and so a healthy diet may contribute to the delay or prevention of an important number of chronic diseases. The aim of this study was to assess the current food consumption habits of the Balearic Islands adult population. A cross-sectional nutritional survey was carried out in the Balearic Islands, Spain (2009-2010). A random sample (n = 1388) of the adult population (16-65 years) was interviewed. Dietary habits were assessed by means of a semiquantitative food frequency questionnaire, and consumption results were compared with dietary guidelines for the Spanish population. According to the dietary guidelines for the Spanish population, only consumption levels of milk and dairy products, nuts, potatoes, cereals, bread, and water were adequate. Intakes of fruit, vegetables, olive oil, eggs, and pulses were below the recommendation levels. These findings indicate that, to fulfill the dietary guidelines for the Spanish population, the Balearic Islands adult population should decrease their consumption of meat, sugar and cakes, buns, butter/margarine, and soft drinks and increase their consumption of olive oil, fruits, vegetables, fish, and pulses.
Nutrition research (New York, N.Y.).Nutr Res.2013 Mar;33(3):204-10. doi: 10.1016/j.nutres.2013.01.001. Epub 2013 Jan 30.
Nutrition is recognized as one of the major health determinants, and so a healthy diet may contribute to the delay or prevention of an important number of chronic diseases. The aim of this study was to assess the current food consumption habits of the Balearic Islands adult population. A cross-secti
PMID 23507226

Japanese Journal

バターと鶏卵多量摂取後のカルシウム・マグネシウム尿中排泄増加と摂取前の栄養状態

西牟田守,児玉直子,吉武裕
微量栄養素研究 22, 67-71, 2005
NAID 40007325483

117. バター及び鶏卵負荷の血中脂質に及ぼす影響 : 運動生理学的研究I : 第42回日本体力医学会大会

辻悦子
体力科學 36(6), 453, 1987-12-01
NAID 110001944016

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