Journal of Home Economics of Japan
Online ISSN : 1882-0352
Print ISSN : 0913-5227
ISSN-L : 0913-5227
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  • Yuko AKINAGA, Tamami TAKEDA, Makiko NISHIDA, Keiko KISUMI, Miki ASONUM ...
    2021 Volume 72 Issue 9 Pages 565-580
    Published: 2021
    Released: September 29, 2021
    JOURNAL FREE ACCESS

      Research has revealed that Dagojiru soup and similar cuisines were made and consumed throughout Japan from the early to middle Showa period. Currently, the soup commonly known as Dagojiru, albeit with local variations of names, has only been consumed in the Kyushu region, excluding Okinawa. Questionnaires were sent out to junior and senior high school students and their parents, inquiring about their eating habits concerning Dagojiru. According to the survey, an average of 71.4% of the students in Kyushu had eaten the dish before. Different areas showed different results: more than 90% of the students in Kumamoto and Oita had eaten it, while many in Kagoshima had not. In Kyushu, 83.0% of the respondents who had eaten the cuisine expressed a liking for it. Among the parents in Kyushu, 99.6% had eaten Dagojiru, and 88.3% of them liked it. The dish had been eaten most in school-provided lunches, followed by home meals. The greater the opportunities to eat Dagojiru the prefecture offered, the greater the percentage of students who had eaten it. The shape of Dago differs in different areas. Compared with the ingredients of the dish in the early Showa period, the current ingredients are rich and include a variety of foodstuffs. Dagojiru is most often served with cooked white rice.

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  • Makiko FUJIHIRA, Hiroko KUBO, Satoko HOSHINO
    2021 Volume 72 Issue 9 Pages 581-600
    Published: 2021
    Released: September 29, 2021
    JOURNAL FREE ACCESS

      In this study, we investigated how students adjusted to their living environment at a dormitory and a rooming house following the COVID-19 emergency declaration from April to August, 2020. The subjects surveyed were undergraduate and graduate students of a small women's university in Nara living in these lodgings. In the early period of the coronavirus outbreak, not all students were able to get a good night's sleep. Some suffered from eye strain, while others had stiff shoulders and necks. Many students cooked their own meals with nutritional balance in mind, but there were also instances in which eating habits were disrupted. When students were in their lodging for long periods of time, they tidied their rooms and did their laundry. It may be concluded that quick and timely information, counseling services and proper maintenance of student lodging are necessary in order to better handle unexpected emergency situations in the future.

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  • Shunsuke KIMURA, Masako HIRONO, Kurara BANNAI, Kazuo OISHI
    2021 Volume 72 Issue 9 Pages 601-608
    Published: 2021
    Released: September 29, 2021
    JOURNAL FREE ACCESS

      It has been reported that the establishment of a mutual aid relationship between the caregiver and care recipient is vital for improving the quality of nursing care and reducing nursing-care stress. “Shared mealtime” is gaining attention as a means of achieving smooth communication necessary for building a mutual aid relationship. In this study, an interview survey was conducted with staff members at a facility for the elderly who had “shared mealtime” with care recipients, and the effectiveness of mealtime sharing was qualitatively investigated. The six staff members had 5 to 20 years of experience and received semi-structured interviews. The survey consisted of four question items: (1) The situation when having shared mealtime with care recipients, (2) The difference between having shared mealtime with care recipients and eating separately, (3) The difficulties in having shared mealtime with care recipients, and (4) The benefits of shared mealtime with care recipients. As a result of the analysis based on the KJ method, 10 categories and 40 subcategories were obtained. The results of this research indicated that “shared mealtime” may promote good mutual relationship between staff and residents, as it generates a sense of security, facilitates mutual understanding and encourages eating.

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  • Akiko YAMAMURA
    2021 Volume 72 Issue 9 Pages 609-616
    Published: 2021
    Released: September 29, 2021
    JOURNAL FREE ACCESS

      This study is a consideration of the clothing depicted in Kiken butou no ryakuzu created by Yoshu Chikanobu in 1890. It was concluded that this nishiki-e did not depict a ball at Rokumeikan. At the evening party at Rokumeikan, it was confirmed that the woman was wearing an evening dress. Therefore, it is believed that the nishiki-e depicts a scene of a dance lesson, not an evening ball. There are also some inaccuracies in the depiction of men's clothing, and it can be inferred that they were drawn based on information obtained by Chikanobu in articles such as those found in newspapers. Due to these uncertainties, one must be careful in how the work is treated as a research material in the history of clothing.

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