Journal of Home Economics of Japan
Online ISSN : 1882-0352
Print ISSN : 0913-5227
ISSN-L : 0913-5227
Volume 53, Issue 1
Displaying 1-12 of 12 articles from this issue
  • Akiko MORITA, Fumiko NAKAZAWA
    2002 Volume 53 Issue 1 Pages 7-14
    Published: January 15, 2002
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    The palatal pressure (PP) and electromyography (EMG) of the muscles used in mastication while eating gelatin, agar and carrageenan jelly samples were simultaneously measured.Each jelly sample was naturally ingested by the tongue and hard palate and resulted in an increase in PP and in the number of pressure pulses with increasing concentration of the sample up to its critical concentration. Above the critical concentration of the sample, the natural eating method appeared to involve the teeth, since PP decreased slightly and the average EMG noticeably increased. The average PP in the anterior region of the palate was greater than that in the central or lateral region for the harder jelly. The PP patterns for the three samples of jelly caused by pressing gave multi-break points, with a characteristic pattern for each sample.
    Download PDF (1167K)
  • Fumiko KONISHI, Midori KASAI, Keiko HATAE
    2002 Volume 53 Issue 1 Pages 15-22
    Published: January 15, 2002
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    Two kinds of dried squid were prepared by sun drying and by air drying at 32°C. To investigate the differences in taste substances due to the drying process, extracts were prepared from raw squid and the two kinds of dried squid. Total free amino acids were significantly increased in the sun-dried squid, although there was no significant change in the total free amino acids by air-drying. The decrease in level of ATP, AMP and IMP by air-drying was greater than that by sun drying, the level of IMP in sun-dried squid being unchanged. A greater increase in b value was found in the air-dried squid, implying the occurrence of the browning reaction. Members of the sensory panel judged the extract from sun-dried squid to be sweeter and more tasty than that from air-dried squid.
    Download PDF (1142K)
  • Kikuyo HOSONAGA
    2002 Volume 53 Issue 1 Pages 23-29
    Published: January 15, 2002
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    To assess the walking comfort of shoes in terms of physical measurement values, we measured pressures p in 7 parts of the anterior foot portions for two groups wearing a pair of shoes, which are felt as the most comfortable or uncomfortable (total, 42 subjects). The relationships between the pressures and the comfort of shoes were statistically analyzed. The results obtained are as follows :
    (1) The mean pressures at each of the 7 parts were compared. It was found that the pressures on the 3rd toe, 4th toe, the fibular side of the 5th toe and the head of the 5th metatarsus for the uncomfortable feeling group were more than two times those of the comfortable feeling group.
    (2) Similarity assessment showed similarity between the 2nd and 4th toes and between the fibular side of the 5th toe and the head of the 5th metatarsus for the uncomfortable feeling group.
    (3) Based on the results of cluster analysis, the comfortable feeling group was classified into 3 clusters and the uncomfortable feeling group into 5 clusters.
    (4) By discrimination analysis using p values for both groups, a discriminant score, z, was determined; the discrimination rate for z>0 was 85.7% and z< 0 was 76.2%. These results showed the possibility to estimate the comfort of shoes from the pressure p values.
    Download PDF (937K)
  • Historical Changesin Basic Pattern Making of Women's Upper Trunks
    Keiko FUJITA
    2002 Volume 53 Issue 1 Pages 31-41
    Published: January 15, 2002
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    In this study, the high school textbooks of 88 volumes of six companies, and ten kinds of magazines of eight companies were analyzed, in order to clarify the features of the changes from the 1970s to the 1990s in drawing methods of the upper trunk of women.
    (1) At this time, ready-to-wears became popular among ordinary people, homemade clothes and order-made suits both decreased in number.
    (2) In most high school textbooks, the short measurement methods disappeared in the 1980s and the proportional method of the Bunka style came to appear in the 1990s.
    (3) The number of magazines which printed patterns began to decrease from the 1970s, and four magazines that carried many patterns were discontinued from the end of the 1980s to the beginning of the 1990s.
    (4) Since the kind and number of basic patterns were selected, this time can be called the “Selection Time of Basic Pattern Making of Women's Upper Trunks.”
    Download PDF (1482K)
  • Kumi NAKAMURA, Noriko IMAI
    2002 Volume 53 Issue 1 Pages 43-56
    Published: January 15, 2002
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    The aim of this study is to investigate problems on storage in the dwelling style as well as the storage plan for the living and dining rooms combined (LD), on the basis of analysis of how things are actually stored, how residence is viewed and felt by dwellers, and how they live. The residents under study live in apartment houses that include LD of larger than 12 tatami in ten different areas.
    The results are as follows :
    1) In accordance with varied living activities, a wide variety of living articles are stored in LD, including information-related articles such as books, documents, video tapes and CDs. They are often left in LD and not stored in any specific space, the fact of which would often make residents feel the room is untidy.
    2) Forty percent of residents note that their storage space is short, while 65% complain that they have no storage space for the information related articles such as newspapers, magazines, documents, tapes, and disks. Moreover, 40% of residents find it hard to locate the items they need. They certainly need some specific space to store these items.
    3) Residents may be classified into four different types as regards storing; (I) Neat and tidy type who keep small things tidily stored, (II) Classification type who keep many different articles classified and stored, (III) Classification-free type who leave things as they are, and (IV) Accumulation type who just keep things.
    4) Documents, disks and any other small articles should be stored in a scientific way. Otherwise, confusion would result. Types III and IV are naturally problem-ridden.
    5) Use of drawers is recommended for all residents including types III and IV.
    6) The storage space in LD should include the specific shelves for storage of information-related articles such as newspapers and magazines and the specific drawers for other small articles. In conclusion, LD should compartmentalized for keeping things.
    Download PDF (2004K)
  • Determined by the HPLC-Post Column Derivative Method
    Kazuko ÔBA, Atsuko YAMAMOTO, Ayumi FUJIE, Michie MORIYAMA
    2002 Volume 53 Issue 1 Pages 57-60
    Published: January 15, 2002
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    The contents of ascorbic acid (AsA) and dehydroascorbic acid (DHA) in 10 fresh and 12 cooked vegetables from commercial sources were measured by the HPLC-post column derivative method. The total vitamin C (AsA + DHA) contents of fresh and cooked vegetables from commercial sources measured by the HPLC method were respectively 85.7% and 61.2% of the values in the standard table of food composition in Japan (5th revised edition). We therefore recommend the use of the HPLC-post column derivative method for assaying vitamin C in cooked vegetables, since the value measured by the HPLC method should be more precise than that measured by the DNP-derivative HPLC method by which 2, 3-diketoguronic acid in a sample was assayed as vitamin C.
    Download PDF (526K)
  • Yuka ISOBE, Tsunami MIZUHASHI, Miyo NARITA
    2002 Volume 53 Issue 1 Pages 61-64
    Published: January 15, 2002
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    The change in microbial flora of Funazushi (pickled crusian carp) during storage was investigated by measuring the viable cell counts of lactic acid bacteria, anaerobic bacteria, aerobic bacteria, and yeast. The viable cell counts for the fish muscle and rice of funazushi reached the 107 order per g and 108 order per g, respectively, within one month after picking, and decreased after six months of storage. The viable cell counts for the rice were higher than those of the fish muscle by one order throughout the storage period. One of the lactic acid bacteria isolated from funazushi belonged to the Lactobacillus buchneri group.
    Download PDF (469K)
  • What Should Be Mainly Included in School Curriculum for Nutrition Education?
    Yasuo MASUZAWA, Etsu KISHIDA, Kaori KUBO, Masako HORIKOSHI, Keisuke HO ...
    2002 Volume 53 Issue 1 Pages 65-77
    Published: January 15, 2002
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    In order to gather data about food- or nutrition-related topics that ordinary people consider significant, a questionnaire was prepared and distributed to 1, 565 males and females over 17 years of age. Participants were given a list of 15 items to choose, from; (1) the item they desired to learn about and (2) the items the inclusion of which they deemed necessary in the school curriculum. Overall, the highest preference among learning topics was “what to eat to prevent diseases.” Percentages of their selection of topics for inclusion in the school curriculum showed a significant correlation with that of topics preferred for learning. However, it should be pointed out that the former was generally higher than the latter. Ordinary people considered that the curriculum should mainly consist of Food Safety, Food Nutrient Characteristics, and Functions of Nutrients. These may be effectively taught through cooking classes, which happened to be the most popular topic selected by younger respondents.
    Download PDF (2162K)
  • Leaming of Basic Cooking Focused on Younger Generation and Middle-Aged Men
    Etsu KISHIDA, Yasuo MASUZAWA, Keiko SHIBUYA, Kaori KUBO, Masako HORIKO ...
    2002 Volume 53 Issue 1 Pages 79-88
    Published: January 15, 2002
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    A questionnaire survey was conducted on food and nutrition education. The respondents were all over eighteen years of age. The major purpose of this study is determining a desirable curriculum of cooking as well as finding out what should be included in it in terms of contents and methods. The results are as follows :
    1. The level of cooking skills of male respondents were lower than that of female counterparts for all age groups. The males' cooking skills and nutrition knowledge varied larger than the females'.
    2. As for the males in their teens and twenties, both the frequency of their cooking and the self-estimation of their diet correlated respectively with their cooking skills and their nutrition knowledge.
    3. As for the male respondents in their thirties to fifties, those who showed eagerness to learn more about nutrition tended to possess higher cooking skills.
    4. Across all ages and sex, the top items they cited as desirable skills were rice and miso soup cooking as well as use of cooking knives. The females in their thirties to fifties also considered how to grill fish and boil green vegetables as their basic accomplishment. While admitting that they had little or only limited skills, the male felt the need to learn more about cooking.
    Download PDF (1349K)
  • Mutsuko KUGINO
    2002 Volume 53 Issue 1 Pages 89-91
    Published: January 15, 2002
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    Download PDF (526K)
  • [in Japanese]
    2002 Volume 53 Issue 1 Pages 93-96
    Published: January 15, 2002
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    Download PDF (889K)
  • [in Japanese]
    2002 Volume 53 Issue 1 Pages 97-99
    Published: January 15, 2002
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    Download PDF (496K)
feedback
Top