Abstract
1. This investigation was carried out to obtain information on the daily home cooking in order to make the teaching program of greater value in Home Economics education at schools. Three areas, Hiroshima, Tokyo, and Iwate, were selected for this investigation.
2. A questionnaire was administered to 1, 800 families of high school students and effective answers to the questionnaire about their meals on three consecutive ordinary days in November, 1967, were collected from 80.5% of the families. The collected data through administering questionnaires was on (1) terms of dishes and cooked materials ; (2) time spent in preparing meals, and (3) means of getting knowledge of cooking. The present paper will report on the terms of dishes.
3. From the analysis of the findings, it was concluded that the dishes, except cereals such as boiled rice, noodles, bread, etc., most frequently prepared were as follows :
Hiroshima Tokyo Iwate
Breakfast Soy-bean Soup Soy-bean Soup Soy-bean Soup
Lunch Boiled and Seasoned Vegetables Soy-bean Soup Soy-bean Soup
Box Lunch Plain Omelet Plain Omelet Plain Omelet
Supper Each area has its own specialty.
