日本家政学会誌
Online ISSN : 1882-0352
Print ISSN : 0913-5227
ISSN-L : 0913-5227
53 巻, 2 号
選択された号の論文の12件中1~12を表示しています
  • 専業的主婦の資質・特性と家庭・地域・社会環境 (第1報)
    小谷 良子
    2002 年53 巻2 号 p. 129-141
    発行日: 2002/02/15
    公開日: 2010/03/10
    ジャーナル フリー
    This study reports on a field investigation on housewives not including those who work full time. The housewives under study were categorized into five groups on the basis of their intentions towards life sufficiency. We considered their lifestyle and background such as their consciousness and participation in family and community activities; their specific characteristics of educational background, and the environment in which they grew up and currently live.
    Among these groups, statistically interesting differences are highlighted in terms of their concern towards family and community. First, their individual intentions towards household-works are related to the degree of satisfaction on one side, and their sense of participation in community activities is related to the degree of life sufficiency on the other. Second, how their intentions come about seems to depend on their educational environment, both at home and at school, and the type of community in which they have lived. Third, the educational background is not necessarily linked with the housewives' consciousness of life as well as activities.
    From these findings, it may be said that the formation of self-being with their own consciousness of value for life is important.
  • 専業的主婦の資質・特性と家庭・地域・社会環境 (第2報)
    小谷 良子
    2002 年53 巻2 号 p. 143-155
    発行日: 2002/02/15
    公開日: 2010/03/10
    ジャーナル フリー
    This study reports on a field investigation on housewives not including those who work full time. The housewives under study were categorized into five groups on the basis of their intentions towards life sufficiency. We considered their consciousness of their home life as an individual, as a housewife, as a wife and/or as a mother from two points : their specific characteristics, and the structure of their life.
    Among these groups, statistically interesting differences are highlighted. Their consciousness or recognition is influenced more by the structure of their life than their specific characteristics. Especially, their consciousness as wife and/or mother is largely influenced by how they get along with their spouse, and their consciousness as housewife is influenced by how important they deem the family ties, in which stage of growth their children are, and/or how large the family income is. Their participation in community activities as individual is another important factor.
    Moreover, the degree of their satisfaction in life depends largely on the relationship with other people, and their life sufficiency seems to depend on how to spend time by their own will.
    From these findings, it may be said that both their recognition of home life and their pursuits of satisfaction in life based on subjective and autonomous elements are equally important.
  • 正月料理の変化を通して
    塩谷 幸子
    2002 年53 巻2 号 p. 157-168
    発行日: 2002/02/15
    公開日: 2010/03/10
    ジャーナル フリー
    The purpose of this study is to find out how Osechi Ryori (the New Year Dishes) is succeeded or not succeeded from generation to generation in order to seek factors relating to the continuation of food culture while clarifying the intergenerational relationships enabling its continuation. By means of questionnaire and interview, a survey was conducted on female members of three generations in 50 families living in both urban and rural areas.
    Regional and family differences were revealed as to how Osechi Ryori had been handed down from previous generations as well as the importance given to the traditional dishes. In both regions the food culture on the maternal side was easily succeeded by the female member such as from grandmother to granddaughter, while that on the paternal side had often been discontinued.
    Sharing of cooking and eating is the most important factor to the conservation of food culture both on the paternal and maternal side. Sharing of cooking and eating by two or three generations reinforced the family ties; in such families, generational relationships were relatively equal and cooking gave no stress on the second generation (mother). As for the factors of discontinuation, intergenerational conflicts and cooking stress were cited; the second generation often felt they were forced to prepare food for the family as daughters-in-law. Observing their mother's situation, the third generation (granddaughters) in such families showed no keen attachment to the food culture of their families.
  • 飯島 久美子, 冨永 典子, 高橋 恭子, 松本 時子, 香西 みどり, 畑江 敬子
    2002 年53 巻2 号 p. 169-174
    発行日: 2002/02/15
    公開日: 2010/03/10
    ジャーナル フリー
    生モチ米を蒸したときに褐変して蒸しモチ米や餅の外観を損ねることがある.この着色条件についてはこれまで検討されていない.本研究では「こがねもち」および「ヒヨクモチ」を用いて, 蒸したときに褐変が起こる生モチ米の貯蔵条件および洗米後の放置条件を検討した.生モチ米を4℃で貯蔵すると洗米後の放置条件によらず褐変は起こらなかった.37℃で10~30日間貯蔵し, さらに洗米および浸水後に7~9日間放置した生モチ米を蒸すと著しい褐変がみられた.蒸す前の生モチ米中の還元糖および遊離アミノ酸量は放置日数とともに増加し, 減少する過程において褐変がみられた.放置のかわりに浸水を行うと褐変が起こらず, 米粒中の還元糖および遊離アミノ酸量の増加はみられなかった.このことから蒸したモチ米の褐変には洗米後の米粒中の還元糖および遊離アミノ酸量の増加が関与し, アミノ-カルボニル反応生成物が一定量に達することが必要であることが示唆された.
  • 高橋 和雄
    2002 年53 巻2 号 p. 175-181
    発行日: 2002/02/15
    公開日: 2010/03/10
    ジャーナル フリー
    Formulae have been given for the second moment of cross section I of a unit pleat as the functions of the half angle of a pleat's opening θ, the half width of a unit pleat l and the thickness of cloth t, assuming that the surface of the cloth was flat. These formulae could be presented as educational tools to make a comparison of the bending between the canti lever beam of clothing material and a unit pleat.
    For the vertical setting of a unit pleat under the condition of tan θ≥_t/l, the values given by the derived equation I =lt (l2 cos, 2θ+t2/sin2θ) /6 were inputed into an Excel program written by VBA. As the half angle θ reached zero, the value of I diverged to infinity. For a half angle of θ more than about 5° both with l=2.5 and 4 cm, the value of I for t= 0.06 cm was approximately comparable to two times that for t = 0.03 cm, as expected, since I had a proportional relation to the thickness t for t>>l. In addition, the decreasing tendency of I for t= 0.06 cm to that for t = 0.03 cm were almost the same within the range of θ=15-55° for l=4 cm.
    For the horizontal setting of a unit pleat under the condition of tan θ≥t/l the values of I< given by the equation I<=2l3t sin2 θ/3 had a proportional relation to the thickness t, increased rapidly with l, and showed the same dependence on the half angle θ.
    It has been considered that the divergence of I arose near θ=0° due to a lack of free opening of a unit pleat for the condition of tan θ≥t/l. After the deletion of one bent top and two side edges, the equation for vertical setting was written as I, deleted =lt (l2 COS 2 θ t 2sin2 θ) /6, yielding a definite value at θ=0°.Furthermore the, difference between this and the former equation for the vertical setting was lt3 (sin-2θ-sin2θ) /6 with the values of 547lt3 atθ=1°, 21.9lt3 at θ=5° and 5.5lt3 at θ=10°. With these decreasing tendencies and the adding condition of t>> l, the effect of the deletions has not been observed for the not so small angle of θ.
    Moreover, for the horizontal setting of this model without one left bend and two edges each at the upper and bottom position, the equation was written as I<, deleted = (2l3& t sin2 θ + 6l2 t2 cos θ sin θ +2lt3 cos2θ) /3, reaching the equation given by I<=2l3t sin2 θ/3 for t>>l.
  • 成瀬 正春, 内田 有紀
    2002 年53 巻2 号 p. 183-191
    発行日: 2002/02/15
    公開日: 2010/03/10
    ジャーナル フリー
    オートバイ乗員の頭部損傷防止のためには, 適正にヘルメットを着用することが重要である.夏季にオートバイ用ヘルメットを適正に着用しない理由の一つに, 着用時の頭部不快感がある.そこで, 夏季におけるオートバイ用ヘルメット着用時の頭部不快感の要因とその客観的指標について, ヘルメット内気候の観点から検討した.着用実験の条件は, 有風 (20km/h) と無風 (0km/h) の2条件である.気温は33.0±0.5℃, 気湿は60±5%, 気流は0.5m/s以下である.着用時間は, 30分間である.
    頭部快適感を従属変数とし, 頭部温冷感, 蒸れ感, 湿潤感を説明変数とした時の第一説明変数は, 頭部蒸れ感であった.有風時のヘルメット内二酸化炭素濃度は, 無風時に比較して有意に低値を示した.有風時のヘルメット内温度の値は無風時に比較すると有意に低値を示したが, その温度差は0.43~0.47℃と僅かであった.ヘルメット内相対湿度, ヘルメット内絶対湿度, 頭頂部皮膚温, および前額部皮膚温は, 有風と無風の間に有意な差を認めなかった.クラスター分析の結果では, 頭部自覚症状に関する4項目とヘルメット内二酸化炭素濃度は同じ塊に属し, 頭部快適感とヘルメット内二酸化炭素濃度との係わりが密であることが示唆された.
    ヘルメット着用時の頭部不快感は, 頭部蒸れ感が主要因であった.有風時と無風時のヘルメット内相対湿度およびヘルメット内絶対湿度に有意な差が見られず, 温度についても僅かに0.43~0.47℃の差であったにも拘わらず, 有風時は無風時に比較して頭部不快感が緩和された.この理由は, 有風時においては, ヘルメット内空気の換気が促進され, ヘルメット着用による水分と熱の移動抑制が緩和されたためと推察される.頭部快適性の指標としては, 従来から用いられている温度および湿度に加えて, 水分や熱移動状況把握の一指標として二酸化炭素濃度を用いることが有用と思われた.
  • 岡本 祐子
    2002 年53 巻2 号 p. 193-198
    発行日: 2002/02/15
    公開日: 2010/03/10
    ジャーナル フリー
    The present study was designed to investigate the differences of the sense of identity and child-rearing between Japanese and Chinese women. Data were obtained on the basis of questionnaire distributed to 218 women aged from 30's to 60's (168 Japanese, 50 Chinese). The results were summarized as follows :
    1) There was no significant difference in the level of identity achievement between Japanese and Chinese women. However, Japanese put more importance on the good relationship in society, neiborhood, and family for their identity than Chinese.
    2) Chinese valued child-rearing more positively than Japansese. Chinese mothers' level of the feelings of being restricted by child-rearing was lower than that of Japanese mothers. Chinese mothers strongly thought that they had to bring up thier children to be “good children” than Japanese mothers. However, the stress in bringing up children was higher in Japanese mothers than Chinese mothers.
    These differences in the sense of identity and child-rearing were discussed in relation to socio-cultural background.
  • 古館 明洋, 目黒 孝司
    2002 年53 巻2 号 p. 199-203
    発行日: 2002/02/15
    公開日: 2010/03/10
    ジャーナル フリー
    作型, 窒素施肥量を異にする条件下において, キャベツの遊離アミノ酸組成の約半分はグルタミンが占めた.遊離アミノ酸含量は, 作型による変動が認められ, 7月取りで8~10月取りに比べて有意に多かった.遊離アミノ酸組成にしめるグルタミンの割合は, 窒素施肥量が増加するにしたがって増加した.キャベツの遊離アミノ酸含量は, 結球外葉頂部の緑色が濃いほど遊離アミノ酸含量が多い傾向にあった.
  • 小西 史子, 坂元 明子
    2002 年53 巻2 号 p. 205-211
    発行日: 2002/02/15
    公開日: 2010/03/10
    ジャーナル フリー
    女子短大生を対象として食卓風景の問題点を明らかにすることを目的に食事調査を行い, 献立評価指数を作成し, 献立を評価した.その結果次のことが示された.
    1. 食事調査から20歳女子1日の栄養所要量を充足していない栄養素はエネルギー, カルシウム, 鉄であった.また夕食に占める栄養摂取量の割合はエネルギーが1日の44.3%, カルシウムは42.7%であり, 栄養摂取量は夕食に偏っていた.
    2. 献立構成要素指数分析結果から主食, 汁物, 主菜, 副菜のうち3~4種揃っている献立が64.7%を占め, 「調理操作」では2~3操作から構成された献立が87.3%を占めた.これに対して「盛り付け」「アクセントカラー赤」「アクセントカラー緑」など献立の視覚的な要素に問題があるものは43.3~50.6%見られた.
    3. 献立を高位群, 中位群, 低位群に分類し各献立構成要素について検討した結果, 中位群, 低位群は高位群に比べ, 「食用具」「盛り付け」「アクセントカラー赤」「アクセントカラー緑」など食卓風景と献立の視覚的要素に問題があることが分かった.
    この研究は日本調理科学会で発表したことを付記する.
  • 相川 恵子
    2002 年53 巻2 号 p. 213-216
    発行日: 2002/02/15
    公開日: 2010/03/10
    ジャーナル フリー
  • 福岡女子大学人間環境学部
    今林 裕子
    2002 年53 巻2 号 p. 217-219
    発行日: 2002/02/15
    公開日: 2010/03/10
    ジャーナル フリー
  • 川崎医療福祉大学
    加藤 保子
    2002 年53 巻2 号 p. 220-222
    発行日: 2002/02/15
    公開日: 2010/03/10
    ジャーナル フリー
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