This study clarified what young people were learning at a “discipline dojo” in Okutama, Ichinoseki, Iwate Prefecture and clarified the contents of a lecture book used at the dojo in 1956. Furthermore, those contents were compared with those of a lecture book used at the dojo in 1973, 17 years later. Findings indicate that the dojo was a place to learn about local traditions and culture by learning about a wedding ceremony. From the lecture book used in 1955, the author gained detailed knowledge about ceremonies such as handing over a large chest of drawers, “nagamochi,” and about the “uchi-ita” and “kozairi-shiki” ceremonies. Polite Japanese expressions such as “gozaimasu” and “moushiagemasu” were used frequently in vocal messages presented in the lecture books. Also, an emcee known as “torimochi” began the ceremony with a guided meditation. A change in society was apparent from the reduction and simplification of the dojo contents which had occurred during those 17 years.

  This report clarifies the actual situation of food education activities in China by examining the activities of Guangcai Experimental School in Xinxian, Henan Province, as one example of the efforts of the “A Yummy Curriculum: Teaching Kids to Keep Health”, a private food education activity in China. In addition, we investigated the actual eating habits of the target children and their guardians and their attitudes after food education, and aimed to understand the issues related to practical activities.

  It was confirmed that the private activities are educationally supportive in developing abilities including skills acquisition and attitude formation from a comprehensive viewpoint of dietary habits,and that the activities of the Kosai Experimental School in the new prefecture are being effectively implemented. Through these activities, improvements in the children's breakfast and snacks were observed. In addition, there was a change in the awareness of the children and their guardians regarding their eating habits, indicating the necessity and importance of providing skills education support for both parties. On the other hand, in order to motivate children to continue learning and to improve and innovate the contents of instruction, it is necessary to consider the teaching methods of cooking classes in accordance with the actual conditions of the local community.

  This study investigated the wearing comfort of four types of summer undershirts with different fiber compositions and knitting structures under hot(30℃, 60% 35 RH) and comfortable (26℃, 55% RH) conditions. The purpose was to examine the characteristics of knitted fabrics preferred as summer underwear by comparing the wearing evaluations by young men and the internal environments of the clothing. The results of the wearing experiment are as follows.

  (1) The relationship between the wearing evaluations and knitted fabric properties:

  Sample A (58% nylon, 31% cupro, 11% polyurethane) and sample B (88% polyester, 12% polyurethane) received high ratings for thermal comfort, feel of fabric against the skin, and overall evaluation in both hot and comfortable environments. This may be attributed to the finer yarns, higher knitting density, and lower Sa roughness. In the hot and humid environment, sample B, with its thinner knitted fabric and higher air permeability, tended to receive higher ratings than sample A. Sample C (100% polyester) showed no significant difference from Samples A and B in thermal comfort in both environments, but received significantly lower skin feel ratings due to its lower knitting density, stiffness, and higher Sa roughness. Sample D, (100% cotton) was rated the lowest for all evaluation categories in both environments. The thicker knitted fabric and lower heat loss may have influenced the results. The differences in temperature and humidity inside the clothing among the samples were small. In the hot environment, significant negative correlation was observed between the temperature inside the clothing and the thermal comfort-related evaluations.

  (2) Knitted fabric characteristics preferred for summer undershirts:

  Knitted fabrics are desirable for both thermal and skin comfort in both hot and comfortable environments, with high thermal ratings being a major requirement in hot environments, and good skin comfort in comfortable environments. The results of multiple regression analysis indicate that the preferred knitted fabric for summer undershirts is thin and highly breathable, knitted with a high density of fine yarns, soft and flexible, and stretchable with the incorporation of a polyurethane blend.