Recently, cereal production has increased. This is because cereals have come to be noted from the viewpoint of dietary education, diet meals, etc. We attempted to prepare breads using saccharified cereal solutions as reported in a previous report as a substitute for sugar. We studied the effects of the addition of saccharified cereal solutions on the quality and taste properties of breads. The sugar content and water ratio of the experimental breads were made to be almost the same as those of the control. All experimental breads showed less puffing than the control in the fermentation test. Furthermore, there was a large difference in color tone between the control and the experimental breads. The level of energy required to break down the crust was higher for the experimental breads than it was for the control, indicating that the experimental breads were baked hard. However, the addition of saccharified cereal solution suppressed bread stabling, and most experimental breads were evaluated as having taste equal to that of the control.

  The Ryukyu confection “Chinsuko” is made from lard, sugar, and flour. However, its recipe is not well known. We replaced lard with 7 kinds of fats and oils (butter, canola oil, rice oil, sesame oil, olive oil, avocado oil, coconut oil), and investigated the quality of each sample. The specific volume of the baked sample with butter was the highest among all of the samples, and there was no significant difference among the other samples. The spread value of the lard sample was the lowest, while the sample with coconut oil had the highest value (p＜0.05). The moisture content of each sample was between 2.6％ and 3.6％. We considered “Chinsuko” to be suitable for long-term preservation. The breaking stress of samples with butter, coconut oil, and avocado oil was higher than the lard sample (p＜0.05). The results showed that lard affected the original taste and unique texture of “Chinsuko”. The function of sesame oil and canola oil were similar to lard, and those products were preferred.

  The purpose of this study is to clarify the life problems of unmarried women in non-regular employment. Amartya Sen's Capability Approach that provides a new way of understanding of life quality is applied in order to do so. The survey took the form of interviews which were conducted among 6 participants. The results of the survey were as follows: various social conditions that make it hard to escape non-regular employment or have stable income, such as fixed-term contracts system, unstable work environment and suspicion towards the pension system, made participants unable to think positively about the future. To resolve these life problems, I propose several measures: to secure the opportunity of stable employment for non-regular employees; to conduct a seminar that would educate people about the position of non-regular employees within the current economic structure; to introduce a policy that would improve the low wages of non-regular employees.

  The purpose of this study is to clarify the situation with regard to Home Economics teacher training in Ireland.

  The study is based on a survey of a course of Home Economics teacher training carried out on a visit to Ireland between April and June 2016.

  The results were as follows:

  1. Home Economics teacher training course is a 5-year program, and trainees need to earn 120 units on the subject of education, 110 units on the subject of Home Economics, and 70 units on minor subjects, giving a total of 300 units.

  2. The percentage of food studies is high in the case of Home Economics.

  3. Cooking training is necessary in each grade from the first grade to the fourth grade, and sewing practice is necessary in each grade from the first grade to third grade. Students practice cooking and sewing skills thoroughly.

  4. Teaching practice is conducted in each grade from the first grade to the fifth grade. Furthermore, student practice micro teaching to secondary school students.