This study examined the interpersonal experience between junior high school students and young children, by analyzing the interpersonal feelings of the former, who interact continuously with the same young children over a period. The practice has the following three characteristics. First, it is a continuous experience of being in contact with the same child for a year. Second, it incorporates the process of junior high school pupils “teaching” young children. Third, it is a contact experience, at the core of which is the home economics class, which is interlocked with school events, etc. For each of these features, the suggestion that the practice was an “interacting experience” was examined from students' feelings toward young children. As the result, it can be presumed that one of the reasons why students are not able to engage well with and respond to young children is their lack of understanding of characteristics of early childhood.

  In this study, I examined the changes in house maintenance and management by residents. I focused on articles from the woman's magazine FUJIN NO TOMO published from 1946 through 2021. I studied the information about houses, housing life, and housework, and considered how to ensure sustainable maintenance and management of houses in the future.

  As a result, I found that articles related to house management were consistently published throughout the years. Those articles were explained clearly to both readers and residents. Specifically, there were many articles on cleaning, tidying up, repairs and renovations, and hygiene and cleanliness. Concerning house maintenance and management, information was repeatedly provided to meet the needs of the changing lifestyle after World War II, which was a period of high economic growth. The shift in lifestyle was reflected in their management methods, transitioning from a focus on house durability to one emphasizing comfort.

  We examined the composition and characteristics of dinner menus published in the magazine Eiyo to Ryori (Nutrition and Cookery) for the period 1955–1959. During this period, nisai and ichiju-nisai menus were frequently used (22.8%, 29.6%), while ichiju-sansai menus were less frequent (6.0%). Soup was included in 45.1% of these menus, while 56.4% of the menus included white rice as the staple. The staple foods of the ichiju-sansai menus were usually white rice and a Japanese-style soup. Major components of the first dish (the main dish) included fish (46.4%), meats (17.5%), and vegetables/potatoes/beans (36.1%). Side dishes were more frequently Japanese style, with a lower frequency of Western- and Chinese-style side dishes during the 1955–1959 period compared to the 1975–1979 period. However, between these two periods, for menus with white rice as a staple, there was no significant change in the frequency of Western-style side dishes. For the ichiju-sansai menus, the cooking style did not significantly change between the two periods. These results suggest that the ichiju-sansai menu with white rice was not widely used during the 1955–1960 period. It also suggests Western-style side dishes are less likely to be adopted for ichiju-sansai menus compared to the more readily adopted Japanese-style side dishes.