TAKEMORI Koichi

J-GLOBAL         Last updated: Jan 18, 2013 at 15:46
 
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Name
TAKEMORI Koichi
Degree
(BLANK)(Hirosaki University)

Research Areas

 
 

Academic & Professional Experience

 
 
   
 
Professor, Aomori University of Health and Welfare Faculty of Health Sciences, Department of Nursing, Department of Nursing Faculty to Health Sciences, Aomori University of Health and Welfare
 
1968
 - 
1975
Assistant, Department of Hygienic, Hirosaki
 
 
   
 
University School of Medicine.
 
1975
 - 
1982
Lecturer, Department of Hygienic, Hirosaki
 
 
   
 
University School of Medicine.
 

Education

 
 
 - 
1962
Faculty of Agriculture, Iwate University
 

Misc

 
Mechanisms of External Contamination of Human Hair Sample by Electron Probe X-Ray Microanalyzer
Japanese Journal of Hygiene   32(3)    1977
Collection and Transport of Urine Samples by Filter Paper Absorption Method-The method of the determination of Sodium, Potassium and Creatinine concentration in urine
Japanese Journal of Hygiene   35(5)    1980
Determination of Salt Excretion in 24-Hour Urine by Flter Paper Method
Japanese Journal of Public Health   27(11)    1980
Mineral Contents in Hair from Oriomo Papuans and Akita Dwellers(共著)
Ecology of Food and Nutrition   11(2)    1981
Estimation of Regional and Prefectural Salt Intake in Japan by Filter Paper Method
Japanese Journal of Public Health   30(12)    1983

Books etc

 
A Simple Method for Measuring Urinary Sodium and Potassium Excretion in Field Surveys and Its Application to Epidemiological Studies 共著
The Third International Conference on Nutrition in Cardio-Cerebrovascular Diseases. Annuals of the New York Academy of Sciences Vol676   1993   

Works

 
Salt Intake in Aomori Prefecture
1985

Research Grants & Projects

 
A Few Remarks on the Nutrient Goal of Salt Intake in Japan.
Is the salt intake increase after 1987 reported in the Japan National Nutrition Survey an actual increase?
Relationship between blood pressure and sodium, Potassium, Calcium, Magnesium and urea nitrogen excretion in Japanese women
Development of effective model for food custom improvement