In the present study, we investigated how the combination of rice with soup, an indispensable component of Japanese meals, affects the saltiness palatability (preference, acceptability). Specifically, we investigated low sodium miso soup and clear broth as well as the effects of fragrant garnish and ingredients in soups.

  In the assessment of miso soup with white rice and clear broth with seasoned rice, the palatability of low sodium soups decreased with the consumption of “miso soup followed by white rice” and “clear broth followed by seasoned rice.” This was suggested to be due to poor “kouchu choumi” with white rice, or adaptation to the sodium concentration of seasoned rice. In the assessment of soups containing lemon rind, green onion, or burdock root, the palatability of low sodium soups increased with the consumption of “miso soup followed by white rice” when the miso soup contained lemon rind, and “clear broth followed by seasoned rice” when the clear broth contained lemon rind and green onion.

  The results revealed that the palatability of low sodium soups declines when consumed together with rice, and that the addition of lemon rind and green onion enhance the palatability.

  We analyzed the following three kinds of radical scavenging activities of black rice and processed black rice: DPPH (2, 2-diphenyl-1-picrylhydrazyl) radical scavenging activity, hydroxyl radical scavenging activity and superoxide radical scavenging activity. The latter two (that is, the hydroxyl radical scavenging activity and the superoxide radical scavenging activity) were measured using the Electron Spin Resonance (ESR) spin trapping method. The processed black rice was extracted with 80％ ethanol. On the other hand, the black rice and roasted black rice were extracted with either 80％ ethanol or hot water. The roasted black rice extracted with hot water showed a higher value in its radical scavenging activity than the black rice extracted with hot water. We showed that the roast process had an effect on the radical scavenging activity. We examined relations between the three kinds of radical scavenging activities with the tests of Speaman's correlation coefficient. We then found a correlation between the three types of radical scavenging activities in the black rice and the roasted black rice. On the other hand, in the processed black rice, a correlation was found only between DPPH radical scavenging activity and superoxide radical scavenging activity.

  This study examined how children remove their shoes from the aspect of their manipulation and posture on the terrace of a nursery school.

  The shoe-removing behavior was categorized into 7 types. The manipulation was classified into removing shoes by hand such as shoving their fingers into the shoes, and by foot such as rubbing their feet together or pushing their heel against the side of the terrace. The posture was observed sitting, crawling, holding on to something in order to stand, and standing. The development suggests the children's continuous effort to incorporate new manipulation and posture factors in order to remove their shoes.

  We have continuously investigated the impact of energy-saving education on energy-saving behavior. We confirmed that students' consciousness changed after education and that CO₂ emissions were reduced. However, although “energy-saving education” leads to an increase in the level of energy- saving behavior, a certain number of layers remain unchanged after education. It was suggested that energy-saving education corresponding to each person's level is necessary.

  In this research, we believe that a “behavior change stage model” may be applicable to energy-saving behavior change and we decided to confirm the effect of energy-saving education based on such a model.

  As a result, it was confirmed that when energy-saving education was conducted among those with no interest in environmental problems, the degree of practice of energy saving behavior did not improve. In addition, it was suggested that adopting a behavior change stage model and introducing an intervention strategy for each stage, promotes energy-saving behavior change.