Compared to solid koji, it's easier to control culture using liquid koji of Aspergillus kawachii. However, because acid-resistant α-amylase (ASAA) activity is low, this study aimed to investigate enhancement of ASAA activity by liquid koji. Aspergillus kawachii NBRC4308 is used for the strain. The strain was inoculated into a basal liquid medium modified from the SLS liquid medium, and cultured at 30℃ and 200 rpm for 72 hours. When rice or barley was cultured as a culture substrate, ASAA activity was enhanced to 13.4 U/mL or 23.7 U/mL by adding 2.0 g or 3.0 g of skim milk and 5.1 g or 3.4 g of sesame, respectively, to 100 mL of medium. Furthermore, the ASAA activity was enhanced by the phosphate and the insoluble fraction of sesame. Since ASAA activity in this study was higher than other previous studies, new liquid koji products are expected to be developed.

  Iron deficiency is an ever-present issue in young adult women who often overlook the importance of including sources of iron in their diet. Therefore, we developed the Revised Self-Administered Iron Intake Scale (RIIS) to facilitate nutritional education on iron intake. We incorporated the concept of health literacy as defined by the WHO, which is the ability to obtain, understand, and utilize health information, while developing the scale. We conducted cross-sectional studies on university students.

  The respondents required an average time of 3 minutes to complete the survey. We found that the amount of iron intake estimated by the RIIS was significantly correlated with the value measured by the food frequency survey, the Brief-type Self-administered Diet History Questionnaire (BDHQ). The correlation coefficient was 0.70 (n = 124, p < 0.01). We confirmed the retest reliability by observing a significant correlation between the estimated iron intake values at two time points during a month-long interval. The correlation coefficient for this trial was 0.74 (n = 53, p < 0.01). Using this information, young adult women can address their nutritional knowledge gaps.

  A survey was conducted on home economics textbooks for girls' high schools using magazine articles of Shufunotomo as supplementary materials before World War II to clarify the historical transition of education related to “home cleaning” in schools from the Meiji era to the Showa prewar period. The analysis was performed using 10 items of the life structure factor. The results are as follows:

  1) A description about cleaning was extracted from 47 textbooks out of 49. Many textbooks included a section on cleaning in the “Housing” chapter in the first volume.

  2) Daily and weekly cleaning, which focused on a specific day of the week, monthly cleaning, and general cleaning in spring and autumn are described in the textbooks. They also explained sweeping, wiping and washing as daily cleaning activities.

  3) After the Taisho era, mops and vacuum cleaners were recommended as tools that could reduce labor and provide effective cleaning.

  4) Descriptions were found in which servants would do the cleaning in the Meiji era, but in the Taisho era there were many “housewives” and “women,” and such descriptions decreased in the Showa prewar period.

  5) Many textbooks described cleaning as being important for housing preservation and hygiene. In addition, it was noted that cleaning was important for one's mental health after the middle of the Taisho era and especially in the Showa era.

  This paper analyzes the learning contents and methods pertaining to the practice of creating community life through the study of the development process of Kenebetsu Nutrition Education School, and it proposes a perspective for the development of citizenship education practice pertaining to home economics.

  This study established that in the practice of creating community life, issues related to community life were shared among children and teachers, and the learning content was to conceive and practice activities oriented toward finding solutions based on a community of practice. Furthermore, in terms of learning methods, the emphasis was placed on social interaction based on a horizontal relationship among the members of a community of practice.

  According to the citizenship education practice in home economics, it suggests that the members of a community of practice may improve the quality of collaboration through social interaction, etc.

  This paper clarifies the learning experience and its significance during three years of practice, of two high school students from the Kenebetsu Nutrition Education School. In addition, it explores the implications of citizenship education pertaining to home economics.

  This study established that the two students experienced difficulties in social interactions with adults and children. However, they became more confident in time, which means that they achieved growth, mainly due to the following reasons: there was solidarity between high school students and adults; they aimed to build horizontal relationships and started to think “we” instead of “I.” Finally, the practice of care was developed.

  From the results, it was suggested that the factors necessary for citizenship formation of high school students in home economics practice generate “we” awareness and “care”, etc., through collaboration among the members of a community of practice.