This report describes how Emperor Meiji's costume changed from the end of the Edo Period to the beginning of the Meiji Era. When he lived in Kyoto, he wore a traditional costume called a Kugeshouzoku (nobility dress). However, after he moved to Tokyo, his costume changed drastically, because he was forced to westernize his way of life in all respects. In Kyoto, he showed his authority as Mikado with Three Sacred Treasures beside him. In Tokyo, everything was different. He had to represent his authority, not by those symbols but through his new dress: he had to give dignity and nobility to his military uniforms. Emperor Meiji's uniforms were henceforth decorated with epaulets, gold strings, and gorgeous chrysanthemum-pattern embroidery. This is clearly evident in the “Goyoudoroku” receipt lists of purchases by the Imperial Family owned by the Imperial Household Agency.

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  The effect on bread of adding cooked rice to wheat flour was examined by measuring its physical properties. Six kinds of bread were prepared: five containing 10–50％ cooked rice and one containing only wheat flour. Seven rice cultivars were also used to clarify the effects of lipids on the specific loaf volume, hardness, adhesiveness, and cohesiveness.
  The specific loaf volume of the bread containing 10–20％ cooked rice for all the rice cultivars was similar to that of the bread containing only wheat flour. The loaf volume was increased by the increasing lipid content of most of the rice cultivars. The hardness of the wheat flour bread was the lowest. The hardness also increased with increasing proportion of cooked rice added to the bread. The amylose content of the rice affected the hardness of the cooked rice bread. The bread containing 50％ cooked rice was harder than the wheat flour bread when lipids were added, although lipids tended to reduce the hardness of the bread. The cohesiveness of the bread containing cooked rice and lipids was lower than that of the wheat flour bread. The adhesiveness of the cooked rice bread with lipids was lower than that of the cooked rice bread without lipids.

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  This survey identifies the body perception and lifestyle habits of high school students from the results obtained in a questionnaire survey of 1254 such students. High school boys had a body perception which was almost in agreement with BMI. In contrast, high school girls had a body perception which was fat rather than BMI; 90.9％ of normal girls desired to be thinner, and even 48.1％ of thin girls. A difference was found between the boys and girls in their diet method, the boys tending to diet by exercise, while the girls applied dietary restriction. Skipping meals, lack of sleep, lack of exercise, and stress resulted in poor health. Most high school students who ate three meals every day and did not feel stress were healthy.

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  The purpose of the research is to develop a program for in-service teachers' professional development for Education for Sustainable Development (ESD) in Home Economics and examine its effectiveness.
  For this purpose, the pedagogical material, which comprises of 13 checklists, was created. These checklists show the abilities desirable to be nurtured through ESD. The participants consisted of 96 Japanese in-service primary school teachers. First, in-service teachers planned their own Home Economics practices. They then self-assessed their plans using this material and had them assessed by their colleagues. Finally, they revised their plans, referring to self-assessment and peer-assessment.
  The effectiveness of the program was measured using quantitative and qualitative analyses of pre and post questionnaires provided to participants and their essays. The result indicated that the structure and procedure of the program were useful. It also showed that the checklist material was practical for in-service teachers to recognize the importance of ESD practices in Home Economics and to learn how to approach ESD practices practically. Thus, we have proved that the program is effective in teaching with regard to ESD practice.

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