Journal of Home Economics of Japan
Online ISSN : 1882-0352
Print ISSN : 0913-5227
ISSN-L : 0913-5227
Volume 51, Issue 7
Displaying 1-12 of 12 articles from this issue
  • The Study of Japanese Rice Gruel Cooking (Part 4)
    Shoko EMA, Yasuko KAINUMA
    2000 Volume 51 Issue 7 Pages 571-578
    Published: July 15, 2000
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    The effects of elapsed time after cooking and the keeping warm conditions on the physical and chemical properties of rice gruel were studied.
    Rice gruel that had been kept for a long time after cooking had high hardness and adhesiveness, the gruel kept at a high tempreture and with a high content of rice being the most extreme in these characteristics. The rice grains became softer with increasing elapsed time and keeping warm after cooking. The rice gruel with a low content of rice (7-bu kayu) * had large quantities of adherence parts what ease of falling from rice's grain surface. In the sensory test, the rice gruel with a high content of rice (zengayu) ** was not suited to keeping warm in its scores for ease of eating and overall preference. The rice gruel with a low content of rice became easier to crush with tongue by keeping warm.
    (* 7-bu kayu : rice gruel made of water and 15% rice; ** zengayu : rice gruel made of water and 20% rice.)
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  • Midori KASAI, Kyoko ISHIGURO, Hinako KYOUDA, Takako HAMAZONO, Keiko HA ...
    2000 Volume 51 Issue 7 Pages 579-585
    Published: July 15, 2000
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    Rice (Nipponbare from Shiga Prefecture) with a 1.5 (w/w) ratio of water to rice was cooked. The amounts of reducing sugars and free amino acids which were contained in the rice grains and eluted into the cooking water were measured during soaking (1 h for 20°C), heating (at the rate of 6.6°C/min) and murashi (15 min) duration after the initial washing (20°C). The reducing sugars in the raw rice were reduced to two thirds by washing. They showed the largest increase in the temperature range of 40-60°C during cooking in both the rice grains and cooking water. This was due to the enzyme-catalyzed decomposition of starch to reducing sugars that was accelerated in this temperature range. The most abundantly contained amino acids, aspartic and glutamic acids, were reduced to one fifth as a result of washing. These amino acids increased in the cooking water during soaking and increased in the rice grains in the temperature range of 80-100°C during cooking.
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  • Fusako IWASAKI, Yuri NANAMEKI, Tomoko KOSHIBA, Teruko TAMURA
    2000 Volume 51 Issue 7 Pages 587-593
    Published: July 15, 2000
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    This study was performed to investigate the thermo-physiological responses of the foot in order to obtain fundamental data for designing footwear. The skin temperature, skin blood flow of the foot and rectal temperature of 20 healthy female students were measured in a climatic chamber controlled at an ambient temperature (Ta) of 22, 28 or 34°C and a relative humidity of 50% RH. The results are as follows.
    1) The mean of skin temperatures of the foot were 29.9±1.2, 33.3±1.0 and 36.1± 0.5°C at Ta 22, 28 and 34°C, respectively. The regional and individual differences of skin temperature tended to become large in exposed cold environments, while they were small in exposed hot environments. The skin temperature of the toes and the heel decreased remarkably while exposed to Ta 22°C.
    2) The skin blood flow was almost constant under the conditions of 22 and 28°C, while it increased in all subjects when they were exposed to the 34°C condition.
    3) Physiological responses of the foot are classified into three types in a cold environment. Type I is of good vasoconstriction which causes the skin temperature to fall but the rectal temperature to remain constant. Type II is of strong vasoconstriction, which causes both the skin temperature and rectal temperature to decrease. Type III is of poor vasoconstriction, which causes the rectal temperature to decrease.
    The results suggested that thermo-physiological responses of the foot influenced temperature-regulation of the whole body and heating or cooling of the foot would be an important factor in determining the health and comfort sensation of the whole body.
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  • With a Focus on Their Purchasing and Wearing Habits
    Nobuko OKADA
    2000 Volume 51 Issue 7 Pages 595-603
    Published: July 15, 2000
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    The purpose of this study is to acquire the basic data on the purchasing and wearing habits of the elderly and to improve the standard of clothing to meet their need.
    A questionnaire was administered to three groups (1, 117 subjects total) of elderly men, elderly women and young women (250 subjects). From the questionnaire responses on the present supply and demand conditions for the elderly, the following four points became clear.
    (1) Seventy percent of both the young and the elderly want to purchase well-fitting clothes. Fifty percent of the elderly want unrestraining clothing and thirty five percent want comfortable clothing. Forty percent of elderly women want easy-care clothing.
    (2) Forty five percent of elderly men don't buy their own clothes. The group of eighty-year-old men want to buy their clothes in the elderly selection of stores, but elderly women do not. Elderly participants desire clothing that is proportional to their body shapes and have a comfortable fit.
    (3) Hayashi's Quantification Method III was applied to 25 items related to clothing selection. Four axes were interpreted. Axes I and 11 deal with clothing preferences and with purchasing clothes. Axis III deals with cost or quality. Axis Nis related to age. The means of the sample scores were caluculated on each axis and statistical tests related to sex differences and age differences were applied to the means. The results of axes I and II were negative for elderly men and positive for elderly women. Men are most concerned with quality and women with cost.
    (4) Among the elderly, alteration expenses were of concern, due to the constant need to have most clothing items fitted to a smaller size (e.g., trouser, skirt, sleeve length).
    Therefore, free alterations were deemed desireable and necessary. Elderly women also indicated a desire for a larger inseam, so as to allow for easier expansion for larger-sized women.
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  • Developmental Changes in Dietary Habits, Health Awareness, and Nutritional Knowledge among Japanese Elementary School Children (Part 1)
    Katsura FUKUHARA, Yuki TANABE, Kayoko KANEKO, Soko ISHII, Motoko SAKAM ...
    2000 Volume 51 Issue 7 Pages 605-612
    Published: July 15, 2000
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    The questionnaire was distributed to ten public elementary schools in Y City, Chiba, to investigate the children's developmental change of dietary habits, health awareness and nutritional knowledge. Data was collected from 364 children, who all completed the same questionnaire when they were in 4th, 5th, and 6th grade. There was no significant difference noted between the three graders as to the number of children who had breakfast every day; about 80% had breakfast regularly. However, almost 80% did not regulate their snack time. It is noted that the number of those who ate snacks as much as they liked increased between the 4th and 6th graders. About 80% talked with the other members of the family about their favorite meal, while more than 40% seldom talked with them about the kinds of snacks they liked. The number of those who recognized the intake of food was associated with their health increased significantly as they advanced in grade. By the 6th grade, 78.6% were aware that there was a relationship between food intake and health; understanding of the nutritional functions significantly increased as they advanced in grade. However, about 44% of the 6th graders under survey demonstrated a mixture of correct and incorrect nutritional knowledge. These developmental characteristics and relevant factors need to be considered in providing effective nutrition education for elementary school children.
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  • Developmental Changes in Dietary Habits, Health Awareness, and Nutritional Knowledge among Japanese Elementary School Children (Part 2)
    Yuki TANABE, Katsura FUKUHARA, Kayoko KANEKO, Soko ISHII, Motoko SAKAM ...
    2000 Volume 51 Issue 7 Pages 613-619
    Published: July 15, 2000
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    The questionnaire was distributed to ten public elementary schools in Y City, Chiba, to investigate the children's developmental change of dietary habits, health awareness and nutritional knowledge.
    Based on their answers, we categorized the respondents into four groups, and investigated correlations between their dietary babits, health awareness and nutritional knowledge.
    The main findings are as follows :
    1) There were significant correlations between health awareness and some dietary babits. Those who were aware of their health in relation to food tended to eat breakfast everyday and regulate the amount of snack they had.
    2) There was not significant correlation between dietary habits and nutritional knowledge.
    3) There was a correlation between health awareness and nutritional knowledge but it was not so significant. Those who were aware of the relation between food and health tended to gain more proper nutritional knowledge.
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  • Ichiro NISHIYAMA
    2000 Volume 51 Issue 7 Pages 621-626
    Published: July 15, 2000
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    Hort16A (Actinidia chinensis) is a yellow fleshed kiwifruit variety. The proteolytic effect of Hort16A fruit was compared with that of Hayward (Actinidia deliciosa) fruit, the most common green fleshed kiwifruit. Hayward, but not Hort16A fruit inhibited the setting of gelatin jelly. While Hayward fruit juice promoted a marked degradation of the protein components in pork, that of Hort16A showed only a slight proteolytic effect. The proteolytic activity against Na-benzoyl-DL-Arg p-nitroanilide of Hort16A fruit juice was about one-seventh of that of Hayward fruit juice. These results show that the proteolytic activity of Hort16A fruit was much lower than that of Hayward fruit.
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  • Based on a Questionnaire Survey in Urban Tokyo and Rural Akita
    Keiko TAKIYAMA, Mikiko OISHI, Masamu KOMATSU, Kimie IKEZAKI, Yuka UTSU ...
    2000 Volume 51 Issue 7 Pages 627-638
    Published: July 15, 2000
    Released on J-STAGE: April 23, 2010
    JOURNAL FREE ACCESS
    The purpose of this study is to examine actuality and its factors about “the needs to obtain information” (abbreviated henceforth as “needs”). Based on a pilot study, twenty three items were selected as living information which are required to support the daily activities of university students such as “education/study” and “job offers”. The authors analyzed the factors forming the needs from two standpoints. One is attributed to the university students who are concerned with molding their identities and the other is the social conditions of regional life.
    In 1998, a questionnaire survey was conducted on 618 university students, 316 in urban Tokyo, and 302 in rural Akita.
    Regional differences were analyzed, and it was found that “education/study” was required by students in Tokyo while “job offers” was sought by students in Akita. As to the other items, little difference was found between the two areas, which may be explained by the well-developed transportation and communication networks.
    The total samples were divided into several pairs of categories, which are components of attributes such as male and female. The analysis of the samples in each category brought about a lot more regional differences; “education/study”, “medical treatment” and “meals and cooking” were more important in Tokyo while “disasters”, “job offers” and “speciality stores” were considered more important in Akita.
    This questionnaire survey shows that both the attribute of university students and the social conditions of regional life influenced the students in forming their needs.
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  • Yuriko FUEKI
    2000 Volume 51 Issue 7 Pages 639-640
    Published: July 15, 2000
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
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  • Asako SUNOU
    2000 Volume 51 Issue 7 Pages 641-642
    Published: July 15, 2000
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
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  • TODA Jun
    2000 Volume 51 Issue 7 Pages 643-657
    Published: July 15, 2000
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
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  • Hisako SHIBASAKA
    2000 Volume 51 Issue 7 Pages 659-664
    Published: July 15, 2000
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
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