It is necessary to improve the abilities of students participating in pre-service teacher training courses. A target was set for Home Economics Education. 169 students were interviewed in the course of the survey.The relationship between genders, their likes and dislikes, interests and achievements were clarified.We discovered the following: College students aims are low. Enjoying Home Economics is related to achievement. Interest in Home Economics is related to achievement.In conclusion: In order to improve students’ achievements it is necessary to examine the curriculum. It is necessary to consider synthetically Home Economics Education from the elementary to the university level.

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鶏筋原線維タンパク質 （Mf） にマルトースをメイラード反応を用いて糖修飾させると抗酸化能が発現した．そこで我々は，より強い抗酸化能をもつ糖修飾鶏Mf を得るために温度，相対湿度，反応時間，Mf ―マルトース重量比の各メイラード反応条件を改良し，より高い抗酸化能が発揮される反応条件 （65℃，41%，36h，5w/w） を見つけた．この条件下において，スーパーオキシドジスムターゼのIC₅₀ （1.5 U/mL） をもとにスーパーオキシドアニオンラジカル消去活性 （SOSA） を算出したところ，541 U/g of protein という値が得られた．この値は乾燥デラウエア抽出物 （700 U/mL） と同程度の値であった．さらに，軽くペプシンで消化すると，溶解度は31.5% から58.5% に上昇したが，SOSA は半減した．このことは，タンパク質の形はともかくも，一次構造かまたは特定のペプチド配列が，糖修飾鶏Mf の抗酸化能を発揮するのに寄与していることを示唆していた．

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We conducted a survey on the forms of food served in nursing homes for the elderly and evaluated their physical properties by measuring the texture. The forms of food were mostly determined according to the observations of such experts as dietitians and registered dietitians. The suitability of the forms of the food was mostly assessed by care providers. We observed that the nursing homes provided 4.0 ± 2.5 forms of major staples and 4.4 ± 2.3 forms of side dishes as averages. The meat dishes served at the nursing homes had been cooked to be sufficiently soft according to the requirements specified by the universal design food table. The hardness of rice gruel and mixed rice gruel met the requirements applied to foods for people with difficulty in swallowing as specified by the Ministry of Health, Labour and Welfare, although the adhesiveness was too high to meet the requirements. The texture of chawan-mushi satisfied the Level III allowance, but the adhesiveness of steamed egg custard exceeded the Level III allowance. The hardness and adhesiveness of the rehydrating jelly drink met the Level II or III allowance, and its degree of cohesiveness was between0.2 and 0.6. These results indicate that the forms of food served in nursing homes are suitable and safe for consumption by the elderly.

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