Adherence to "maternal love" has been studied in parents with small children but not in detail with university students. One- and two-factor models have been proposed, but the better option has not been identified. This study investigated these models and examined differences related to gender and students' majors. University students (N = 661) participated in the study. Confirmatory factor analysis indicated that the two-factor model fit the indexes better than the one-factor model. A two-way ANOVA found early childhood education and care (ECEC) students were stronger in their "justification of child-rearing by women" than students of other majors. Moreover, female students more strongly believed in "the sanctity of motherly love" than male students. These results demonstrated essential characteristics of adherence to "maternal love" in university students.

  We learned the following from the investigation of the adaptability to cooking of the granule type and liquid type of the high sweetener "PAL Sweet^Ⓡ Calorie Zero" by carrying out the sensory evaluations consisting of analytical and preference evaluations.

  For side dishes (12 items), when cooking with high sweeteners, some of the dishes became weak in sweetness and low in flavor, but the overall evaluation showed no significant difference in most of the dishes. However, there were significantly lower evaluations for the nabeshigi of eggplants and green peppers made with the granule type sweetener and inarizushi made with the liquid type.

  For desserts (4 items), a significant difference between high sweeteners and very-refined sugar in the overall evaluation was observed in orange jelly using the liquid type sweetener. The liquid type high sweetener was evaluated as low in sweetness.

  From the above, a significant difference was found in braised food using miso and inarizushi, and it was necessary to consider the amount of high sweetener to use. Also, it is necessary to consider the amount of sweetener to use for desserts with strong acidity such as orange jelly. However, no significant difference was found in other dishes, and these sweeteners were found to be useful for imparting sweetness to ordinary dishes.

  This study investigated how healthcare information affects the perception of palatability and functionality of foods. Various concentration levels of BCAA were added to commercial instant powder soup. Participants were asked to ingest each sample at home, one sample per day, to evaluate the palatability and the expected functional efficacy of each sample, and to record the intake amounts of the samples. The bitterness discrimination test and the Tokyo University Egogram test were also carried out in the laboratory. Regardless of the presence or absence of product information, the mean palatability scores tended to decline as the concentration of BCAA increased. However, there was significant positive correlation between the concentration of BCAA and the efficacy scores. As for the intake amounts of samples, there was negative correlation with the concentration of BCAA before product information was given; however, they were almost the same after product information was given. The relevance among personality traits, palatability and advertising was hypothesized. It can be suggested that consumer acceptance and attitudes towards products can change depending on the information they have about the products.