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International audience; The aim of this study was to develop a conceptual model of saline intrusion within coastal karst aquifers by analyzing Rainfall–Discharge–Salinity data and to assess freshwater resources using a lumped modeling approach. In a first step, we analyzed 4 years of data (rainfall, discharge and salinity times series) ofthe Port-Miou brackish submarine spring in South France (400 km2). A conceptual model of the aquifer was then designed to differentiate a deep brackish reservoir and a shallower fresh one. Salinity variations at the spring are assumed to be controlled mainly by dilution originating from the fresh water in the shallower reservoir. In a second step, a lumped modeling approach was developed based on the conceptual model to simulate discharge as well as salinity over time. We proposed a reservoir-model to take into account slow and fast components in the shallower part of the aquifer and a saline intrusion in the deeper one. This Rainfall–Discharge–Salinity model was calibrated and validated for two periods of 1.5 years at a daily time step and was also tested to reproduce a multi-annual evolution of the available discharge and salinity time series. Good simulation results were obtained to reproduce water and mass budgets as well as discharge and salinity dynamics during several hydrological cycles. The simultaneous modeling of hydrodynamics and quality data showed the robustness of the model in addition to its easy implementation. Our results led us to propose a new type of seawater mixing mechanism for brackish springs: the dilution type, in addition to the well-known Ventury suction and Head balance types. The application of the lumped model on the Port-Miou brackish spring validated the hydrogeological processes deduced from experimental data, given an initial quantification of the freshwater resources available in such complex brackish karstic aquifers.

現代において，メタボリックシンドロームが強く疑われる者，その予備軍に該当する者の比率が年々増加傾向にある。血圧はその診断基準の一つとされ，食生活指針では塩分を控えめに摂ることが推奨され，年次推移では食塩摂取量は減少傾向にあるが，目標値には達していない状況にある。 本学では給食経営管理実習という大量調理を目的とした実習を実施し，献立作成，発注，調理，配膳までの一連の流れを体験する。その中で大量調理による塩分量に注目し，実施献立の栄養価計算による塩分計算値と調理後の実測塩分量を比較した。その結果，全体的において塩分の計算値の方が実測値よりも高いが，和食や洋食，中華による傾向はみられず，食種別（主食，主菜，副菜，汁，デザート）によって違いはあるものの，ほぼ計算値の方が高い傾向にあり，栄養価計算による塩分量と実測塩分量とでは差があるということがわかった。食材を水で戻す操作や茹でるなどの下処理方法や，加熱や混合などによる調理操作，盛り付けの仕方により，その塩分量に影響を与えたと考えられた。食品成分表に収載されている食材と本研究で実際に使用した食材とは異なるので，塩分量にある程度の違いがでてくるのは仕方がないと思われるが，本研究により大量調理による実施献立の塩分計算値と実測塩分量の違いが明らかになったことは，今後の大量調理の献立作成に大いに役立つと考えられる。, Today, the ratio of people suspected strongly of metabolic syndrome and those who are likely to develop the symptom is increasing every year. Blood pressure is one of the diagnostic criteria; moderate intake of salt is recommended in the dietary guidelines. Although salt intake is on a declining trend on a yearly basis, it needs to be noted that people tend to take salt more than the desired value.Kagoshima Immaculate Heart University carried out Menu Institutional Food Management Training, the training program aiming at quantity cooking. During the training, we experience a series of flows from managing menu, ordering, cooking, to dishing up. We closely look at the amount of salt in the quantity cooking and made a comparison between the calculated salt value based on the nutritive value in the executed menu and the actual measured salt. As a result, on the whole, the calculated value of salt in the menu was higher than the actual measurement regardless of the type of food (Japanese food, Western food, and Chinese food). However, it was found that the value was affected by the differences of food classification (staple food, main dish, side dish, soup and dessert); there was a difference between the salinity in the calculation of nutritive value and the actual measured salt. The cooking operation in the preparation process such as soaking the food in water or boiling, the cooking process of heating and mixing, and dishing up all seemed to have affected the salinity. It is inevitable that the difference in the salinity arises since the value computed based on the food composition table differed, to some extent, from that of the food actually used. However, recognizing the difference between the calculated nutritive value and the actual salt measured in the quantity cooking, as found in this study, will be of a great help to future menu managing in quantity cooking.