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Table 1: Anthropometric data of adult men and wom-
Table 2: Demographic data on the
en-mean values and ranges
adult subjects
datum
women
men
datum
number
mean
range
mean
range
of
19- 41
29
subjects
age (yr. )
height (in.)
28
19-
39
65
62- 68
69
68-
- 75
living condition
weight (1b.)
119
109-140
149
96-176
in study house
29
skinfold (mm.)
13
6- 20
6
2- 11
with spouse
14
arm circumference
with someone
5
(mm.)
240
180-260
250
180-280
alone
fat area (cm.")
14
6- 19
3- 11
educational level*
attended college at least
2 years
26
using values in Food Values of Portions Commonly
bachelor's degree
master's degree
11
Used (17) and Agriculture Handbooks No. 8 and 34
doctorate
(18,19). To express the nutrient intake as percentage
registered nurse
Jaib oT
of the Recommended Dietary Allowances (20), the
employment
adults were classified, by sex, into two age-groups
women
homemaker
(nineteen to twenty-two and twenty-three to fifty
cook
years) as were the children (one to three years and
student
four to six), whose dietary intakes were recorded by
clerk
2
their mothers.
men
warehouse distribution center
waiter
Results and discussion
caretaker of study house
Sixty ten-day dietary records were obtained from
clerk
fifty adults and ten children. The average age, height,
engineer
musician
weight, triceps skinfold thickness, arm circumference,
student
and fat area of the adults (twenty-one women and
other
twenty-nine men) are presented in Table 1. Accord-
macrobiotics practice
ing to the Metropolitan Life Insurance Company's ta-
at least one year
41
ble (21), none of the adults was below his/her desir-
at least five years
able weight, although all were at the low limit of the
*Average educational level: 15 years.
normal range. Average triceps skinfold thicknesses
All of the adult subjects believed the diet improved
of the men and women were 50 and 57 per cent, re-
spectively, of normal values; according to figures es-
their health, and 90 per cent had additional reasons
tablished in the Ten-State Survey (23), they would
for following it. Few claimed to be strict vegetarians,
fall in the 15th percentile; the arm circumference of
and the dietary records indicate that none was follow-
both the men and women would fall in the 5th percen-
ing high levels of the Zen macrobiotic regimen or was
tile (22,23) . The fat area for the men was half that
an extreme vegetarian.
of the women. Interestingly, most of the subjects re-
DIET CONTENT. Table 3 shows the wide variety and
ported having lost weight on this diet, although no at-
rather common use of some non-vegetarian foods in
empt was made to quantify weight loss.
The majority of the subjects lived in study houses
the diets of these subjects. Eggs were more frequently
or with spouses and had a relatively high level of edu-
eaten as such than used as an ingredient, while milk
cation (Table 2) . The average educational level was
was used in coffee and chowder but only by one indi-
that of a junior in college (fifteen years) . Several
vidual as a beverage. A wide variety of cheese and
fish was reported. Chicken was recorded by one fam-
men were employed in a warehouse-distribution cen-
ter which specialized in natural foods, where they
ily and turkey, bacon, and ham by two individuals.
A few subjects ate such commercial items as bagels,
were engaged in moderate work. The remainder of
ice cream, and yogurt. All ate a large and varied
the men and all of the women were in occupations in-
amount of vegetables and used the tops of carrots,
volving light activity.
cauliflower, turnips, and beets, further indicating that
Most of the subjects had been practicing macrobi-
the diet was not an extreme form, i.e., composed pri-
otics for at least a year. Natural or organic foods
marily of grains. These rather large quantities of
bought from natural food distribution centers or from
vegetables were, of course, good sources of carotene
farms were generally used. The subjects realized that
and ascorbic acid.
they paid more for these foods but believed they were
As expected, grains appeared frequently and
worth the extra cost. These were supplemented with
formed the base of the diet. Those commonly used
foods from local groceries and supermarkets. The ma-
were brown rice, buckwheat, and millet. They were
jority ate at macrobiotic or health food restaurants
often eaten in combination with legumes, such as
occasionally, some as often as twice a week.
aduki or pinto beans, thus enhancing protein intake.
456 Research
Journal of The American Dietetic Association
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