Journal of Home Economics of Japan
Online ISSN : 1882-0352
Print ISSN : 0913-5227
ISSN-L : 0913-5227
Volume 66, Issue 3
Displaying 1-6 of 6 articles from this issue
  • Kazuki OKUI, Shogo YOSHINAMI, Sadako TOKUMARU
    2015 Volume 66 Issue 3 Pages 87-101
    Published: 2015
    Released on J-STAGE: March 07, 2015
    JOURNAL FREE ACCESS
      The purpose of this study was to explore and evaluate the structure of School Community-Partnerships between residents and parents. We used the School Community-Partnership Scale (Koizumi 2000), Awareness of School-Support Volunteers Scale (Iwasaki 2011), and Expectations for School Education and Perception about Educational Systems. Residents' (N=166) and parents' (N=233) data were paired from 3 elementary school districts in Joetsu in Niigata prefecture.
      A factor structure pool of School Community-Partnership was evaluated using exploratory and confirmatory factor analysis. As expected, the results yielded and supported 3 factors (GFI=0.941, CFI=0.937, RMSEA=0.058). Variance analysis revealed that the attributes of the school districts were found to interact strongly with “Human Interaction” (p<0.01). Cluster analysis proved the differences of awareness between residents and parents about School-Support Volunteers and Expectations for School Education. The Educational Systems related to School Community-Partnerships were not known by residents and parents except for After-School Care for Children.
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  • Ayako MIKAMI, Keiko NAGAO, Noriko AKAISHI, Yuko HISAMATSU, Junkichi SU ...
    2015 Volume 66 Issue 3 Pages 102-112
    Published: 2015
    Released on J-STAGE: March 07, 2015
    JOURNAL FREE ACCESS
      This research focuses on Eco-cooking, an environmentally-friendly way of cooking through shopping, cooking and cleaning. We analyze and quantify people's energy-saving behaviors, evaluate the effect of eco-cooking, and seek to clarify what kinds of energy-saving behaviors have or have not been promoted by energy-saving education. The three-year-research on third-year students in home economics teacher-training program shows reduction in gas, water usage and waste produced during cooking by 40% to 80%. CO2 emission amount also decreased by about 50%. Furthermore, survey shows people who sometimes or always perform energy-saving behaviors account for 75% of the total. In conclusion, Eco-cooking energy-saving education is generally effective in raising people's energy-saving awareness and inducing behavior change. In order to make limited energy-saving educational programs more effective, it is important to ponder upon the content that is suitable for such a program as well as what the program should focus on.
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  • Kana KOGISO, Hiroko NAKAZAWA, Mitsuo OKAZAKI
    2015 Volume 66 Issue 3 Pages 113-119
    Published: 2015
    Released on J-STAGE: March 07, 2015
    JOURNAL FREE ACCESS
      Sake lees from pre-germinated brown rice (SBR) and ginjo sake lees were examined for their palatability characteristics. The free amino acids, organic acids, minerals, total sugar amount and tasty nucleotides were analyzed. The results show that sake lees from SBR included more free amino acids, organic acids and minerals, while ginjo sake lees contained more glucides. No inosinic and guanylic acids, or tasty nucleotides were detected. Such difference in constituents would have been caused by polishing during milling, pre-germination, or adaptation during fermentation. The GC-MS analysis results show that lees from SBR contained such mature odor components as isoamyl alcohol and ethyl hexadecanoate that are present in whiskey and “awamori”. Bread baked with SBR lees also contained many similar components. The organoleptic test results show that bread baked with SBR lees had higher levels of roasted effect (p=0.0365) and smell of lees (p=0.0026) than bread baked with ginjo lees. This indicates that the addition of SBR lees would increase the flavor characteristics of bread.
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  • Megumi MURAKAMI
    2015 Volume 66 Issue 3 Pages 120-128
    Published: 2015
    Released on J-STAGE: March 07, 2015
    JOURNAL FREE ACCESS
      The effects of various concentrations of NaCl (0%, 0.2%, 1%, and 2%) in boiling water on the hardness of spaghetti were investigated. For all test samples, the breaking stress of the boiled spaghetti tended to increase when the boiling water contained 2% NaCl, suggesting that the addition of 2% NaCl resulted in harder spaghetti. The water content of the boiled spaghetti decreased upon boiling in water containing 2% NaCl. Spaghetti dye experiments also indicated that the addition of 2% NaCl reduced the moisture absorption of spaghetti, thus contributing to its hardness.
      Furthermore, gluten was also boiled in water cont aining NaCl. The water content of gluten decreased significantly upon boiling in water containing 20% NaCl. However, no significant difference was observed with the samples boiled in water containing less than 2% NaCl. Therefore, constituent components, other than gluten, may have contributed to the hardness of spaghetti boiled in water containing 2% NaCl.
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  • Focusing on The Case of Rebellious Susan
    Kei SASAI
    2015 Volume 66 Issue 3 Pages 129-136
    Published: 2015
    Released on J-STAGE: March 07, 2015
    JOURNAL FREE ACCESS
      At the end of the nineteenth century in Britain, the “New Woman” came to gain attention. Of the dramas which deal with New Woman, this article focuses on the drama The Case of Rebellious Susan by Henry Arthur Jones and examines the relationship between the story and the costumes worn by the characters, using newspapers and magazines of that time.
      Susan, the heroine, who could not forgive her unfaithful husband, wanted to go out and live with a young man. However, her hopes were dashed when the man married a young girl, and Susan continued to live her unhappy married life.
      There were two types of women. One was a woman wishing to uphold the traditional moral values of a household wife and wearing fashionable dresses. The other was a 'new woman' insisting on women's rights and wearing tailor-made coats.
      Although Susan tried to rebel against the traditional moral values of a housewife, she could not find it within herself to take off her fashionable dresses, which symbolized conventional social order.
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