We studied dietary habits and behaviors of women in the urban, agricultural and fishing communities in Tohoku Area —northern part of the Honshu Island— in Japan by classifying the families into two types: the nuclear families (1, 006 subjects) and the extended families (1, 147 subjects). The results obtained are as follows.
1) The frequency of meals taken together with other family members was higher for evening meals in the extended families. In more than 80% of the families surveyed the same main and side dishes were served to all the family members, but there was a higher incidence of serving different side dishes to family members in the extended families.
2) The frequency of meals taken outside or ordered from outside was significantly higher in the nuclear families. Major reason for ordering meals from outside was that they had guests. This was particularly so for the extended families.
3) Most respondents answered that they hardly skipped meals, and this was particularly notable among extended families. The reasons given for skipping meals were that there was not enough time and that they had no appetite, which were more prevalent among nuclear families. The extended families often gave the reason that it was out of habit.
4) Frequencies of serving boiled rice, Miso-bean soup and pickled vegetables were significantly higher in extended families, particularly in agricultural and fishing communities.
5) Meat was served more often in nuclear families, processed fish meat was served more often in extended families, particularly in agricultural area.
6) Frequency of serving vegetables was somewhat higher in extended families. The cooking techniques employed by nuclear families with higher significance were serving raw or stir-frying, while that employed by extended families was boil.
7) The dietary habit and behavior of nuclear families were contemporary on the whole, while those of extended families were more conservative. The same tendency was observed in the three areas, although the difference between two types of families was negligible in urban areas and the tendency was more conservative in the agricultural area.

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A study was conducted on 232 students of a dietetic school (40 males, 192 females) and 87 students of a university (72 males, 15 females) in order to elucidate the relation among dietary education, personality, physical factors and food preferences based on the analyses of food preferences and psychosomatic factors.
The analyses were performed, using Muramatsu's test for food preferences, Maudsley Personality Inventory (MPI) and Cornell Medical Index (CMI) for health condition test, to investigate the relation between personality and preference index and/or preference factor index, and the relation between mental and physical health conditions and preference index and/or preference factor index. The following results were obtained.
1) Male students of a dietetic school had higher preference index and preference factor index than university students, indicating that educational background such as knowledge and techniques on diets and cooking and sociological, physiological and psychological factors affect their preferences.
2) Both male and female students of a dietetic school showed a higher preference index and preference factor index than university students, indicating their higher adaptability and flexibility toward foods.
3) There was no significant correlation between the neurosis trend and preference index.
4) There was no significant correlation between the physical sympton awareness and/or psychological awareness and preference index.
5) Both male and female university students with more pronounced nervousness showed higher sociological considerations and more interests in their psychosomatic conditions.

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Glucosamine browning products (BGA) obtained from free glucosamine incubated at 37°C for 30 days, and unbrowned free glucosamine (WGA) were added to partially dried sardines and biscuits. Antioxidative activities to oils in these samples during storage were determined.
The results are as follows.
1) WGA and BGA added to partially dried sardines and biscuits obviously suppressed increase in POV. The latter demonstrated a particularly marked effect.
2) The moisture content of the sardine samples added with WGA and BGA decreased less during storage. No such phenomenon was observed in biscuits.

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