The self-supplying foods or their processed stores have been an important part, especially in the dietary life of farm families. The great and rapid changes of national living conditions can be thought to have influenced the content of their dietary life also.
The changes of self-supplying and home-processing of foods during those 12 years (December 1959 to December 1971) were investigated on 46 middle-class farm families in Fukuoka district.
Their once staple food of rice-barley mixture is now almost replaced by rice. Soy sauce or edible oil, once self-supplied, is processed very little in the home today. However, approximately 80 per cent of the families are still processing soy bean paste and various kinds of pickled vegetables at home. Even today, nearly 80 per cent of them answered the need of a special pantry for processed foods at home.
These results seem to indicate that home-processed foods, mainly made from their self-supplied materials are still an important part of their dietary life.

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Since not all compounds detectable by gas chromatography are flavorous, it become necessary to relate the gas chromatographic response to flavor intensity.
In this study, the flavor of the hydrocarbon and the oxygenated fraction separated from Citrus Unshiu were assessed organoleptically. As to each compound in this fruit, its threshold value was examined and the relative importance of each compound was given by dividing gas chromatographic peak area by its respective threshold value. Again the organoleptic interactions between d-limonene which is the chief ingredient in the essential oil and other compounds were investigated.
The results are as follows :
1. In comparison with the oxygenated fraction, the hydrocarbon fraction seems to contribute more to the flavor of Citrus Unshiu.
2. The threshold values of 15 compounds are determined at the 0.05 level of significance. As the result, d-limonene is the most important of all flavor compound and linalool, n-decanal and p-cymene contribute fairly to the flavor of Citrus Unshiu.
3. The organoleptic interactions between d-limonene and other compounds are not clearly detected.

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The practical heating procedures suitable for the preparation of elastic and not glutenous body of blanc-mange were investigated.
1) Materials : milk 500 ml, sugar 45 g and corn starch 35 g; 2) Heating equipment : homesize gas range; 3) Heating methods : high, moderate, and low direct heating and heating in water-bath; 4) Evaluations : measurements of viscosity by Brabender's Amylograph, of rheological properties by Rheolometer and by Curd-Tension meter, of syneresis volume and of gelatinization ratio by gluc-amylase method and also organoleptic evaluation by panels.
The results : 1) During the preparation of blanc-mange, the maximum temperatures of the body were 96°C for high and moderate, 92°C for low and 85°C for water-bath heatings; 2) The higher the heating temperatures of the body were the higher the Amylograph's viscosity values were, and also even though the same heating temperature, the longer the heating periods at the maximum heating temperature, the higher these values were. The result coincided well with that of rheological measurements; 3) The syneresis occurred severely in the case of low temperature heating, especially below 90°C heating. The retrogradation occurred intensely also in the sample prepared by low heating as compared with that of high heating.
It was found that heating the material quickly or moderately to 96°C and then keeping it at this temperature for another 2 or 3 minutes was the proper method of preparing the elastic and not glutenous body.

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As milk occupies about 80% of the raw material of blanc-mange, the effects of milk on the gelatinization of starch and on the gelation of blanc-mange were investigated. For this study, potato and corn starches were selected as starch material, and the rheological measurement was done by amylograph and rheolometer. Also to confirm what kinds of components of milk affect the rheological characteristics of blanc-mange, the effects of fat, casein, and lactose, instead of milk, were determined.
The following facts were obtained as results :
1. Potato starch paste was affected severely by the addition of milk, and the rise of gelatinization temperature and the decrease of the maximum viscosity were observed. Owing to these changes, the amylogram of this starch paste lost its characteristic feature.
2. The effects of fat and lactose on the amylogram were little, while those of casein were large.
3. Contrary to these amylographic changes, the addition of fat and casein affected the rheolometric measurement. This discrepancy would be due to the difference of the characteristics of these two rheological measurements.

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Succeeding the previous paper, effects of such factors as the thawing methods (tap water, lukewarm water, boiling water, and electronic range), storage conditions (-10°C and -20°C), additive (sorbitol), storage periods (1, 2, 3 and 7 months) and freezing temperature (-50°C and -100°C) on characteristics of flour pastes were investigated following the authogonal arrayexperimental design. Gel strength, syneresis and starch detrogradation ratio were selected as the index of characteristics of thawed pastes.
It was shown that thawing methods and storage conditions had significant effects on the characteristics, and the interactive effect between thawing methods and storage conditions was significant, too. Namely, the shorter the time of thawing was, the smaller the deterioration of these characteristics was. The freezed pastes, which were stored in a freezer attached to refregirator (average -10°C), became porous and it was obvious that those pastes were more affected than those stored at -20°C in a deep freezer by the thawing methods.
Effects of freezing temperature, additive and storage period were scarcely significant in this experiment.

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Effects of freezing temperature, freezing and thawing methods on the quality of frozen-thawed cooked rice were investigated. The quality was determined by using rheolometer, measuring starch gelatinization ratio and conducting a sensory test. As to the freezing methods, contact, liquid nitrogen and deep freezer freezing were applied and to the thawing methods, electronic range heating, gas oven heating, steaming and standing at room temperature or in a refrigerator were employed.
It was confirmed, as a result, that the quality of the thawed cooked rice was more strongly affected by the thawing condition than the freezing condition. Furthermore, it was ascertained that electronic range heating and gas oven heating were the best of the methods that were employed.

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From 1969 to 1971, we measured 364 housewives aged 30 to 59 for the purpose of making dress-patterns that fit middle-aged women. Then we investigated mainly the characters of their physique by means of body proportion.
The results are as follows :
1. Measurements :
Compared with young women, middle-aged women tend to be inferior in the measurements of length and superior in the measurements of girth. The tendency becomes stronger with age. The three girth measurements of waist, abdomen and hips increase most between the group aged 35 to 39 and the group aged 40 to 44.
2. Indices :
With age, six indices of waist girth/bust girth, abdominal girth/bust girth, waist girth/hip girth, waist depth/waist width, hip depth/hip width and bust girth/stature increase remarkably and three indices of back shoulder width/bust girth, maximum thigh girth/bust girth and maximum thigh girth/hip girth decrease markedly.
So we can guess that their physique change with age to those which have no waist and great depth of trunks because of more remarkable increase of waist girth compared with bust and hip girth and the increase of waist depth/waist width and hip depth/hip width in spite of decrease of back shoulder width/bust girth.
We cannot observe the remarkable difference of physique between the group aged 30 to 34 and the group aged 35 to 39. But among neighboring groups aged above 35 to 39, we can observe the difference of physique.

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For the purpose of setting up dress-patterns which fit to the middle aged women's body types, we studied the influences of age by means of variance analysis method when we classified body types by bust girth or posterior shoulder width/bust girth. The classes of bust girth or posterior shoulder width/bust girth are 5 groups divided at ±0.5σ, ±1.5σ, ±2.5σ centering at the mean value, and the classes of age are 3 groups classified at intervals of 10 years. The data are the measurements of 425 housewives aged 30 to 59, and 17 indices are investigated.
The main results are as follows :
1. Classification by bust girth : The influences of bust girth classes are recognized at 13 indices (ρ of 11 indices among them are above 80%) and that of age classes are recognized at 11 indices (ρ of 2 indices among them are above 80%). The effects of bust girth classes are much more than that of age classes for the most part, but the effects of age classes are much more than that of bust girth classes at indices relate to waist, abdomen, hip and thigh.
2. Classification by posterior shoulder width/bust girth : The results are much the same as those of classification by bust girth. But the classification by posterior shoulder width/ bust girth is more effective than that by bust girth at 5 indices (abdominal extension girth/ bust girth, posterior chest width/posterior shoulder width, anterior chest width/posterior shoulder width, waist depth/breadth and hip depth/breadth).

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For the purpose of setting up dress patterns which fit to middle aged women, we studied on the characters of body types classified by bust girth or posterior shoulder width/bust girth. Bust girth or posterior shoulder width/bust girth is classified into 5 groups like part 2. The data are the measurements of 493 Japanese women aged 28 to 65 and 20 indices are investigated.
The main results are as follows :
1) The classification by bust girth : Compared to group III, body types of I and II groups are slender, whose neck base girth, hip girth, arm scye girth, posterior shoulder width, posterior chest width, anterior chest width and scye depth to bust girth and total crotch length to hip girth are large and waist girth to hip girth, upper arm girth to arm scye girth and posterior chest width to shoulder width are small and they have flat trunks. These characters are more remarkable at group I. Compared to group III, body types of IV and V groups are plump and they have nearly opposite characters at I and II groups.
2) The classification by posterior shoulder width/bust girth : I and II groups classified by posterior shoulder width/bust girth correspond to V and IV groups classified by bust girth and IV·V groups correspond to II·I groups. And groups of each combination have similar characters, but we find some difference at waist girth and abdominal extension girth to bust girth and anterior chest width to posterior shoulder width.

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Foundations smaller than the actual size by 1, 2, 3, and 6 cm were worn by 4 subjects to evaluate a physiological effect on the peripheral blood flow at the toe, the skin temperature and their aesthetic effects on the figure and compared with the result obtained without foundation. The physiological effect on the peripheral blood flow at the toe were estimated by the air plethysmograph.
1. The variations in size of the foundations made little difference in the peripheral blood flow and the skin temperature.
2. The foundations 13 cm smaller than the actual size showed a noticeable aesthetic effect on the figure when compared with that observed without the foundation.
3. When the covers were worn on the thigh, a decrease in the cover size caused a remarkable increase in the aesthetic effects on the figure and in the restraining sensation together with a decrease in the amount of blood flow at the toe.

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Inquiries into the fifty-five farmers' houses in Oishida-machi, Yamagata Prefecture, were made by field investigation and interviews, beginning in 1960 and reviewing in 1970-71.
During eleven years that intervened changes in a manner of living and house planning were brought about; generally the arable land has increased, more subsidiary business has been looked for, and the number of the family members has decreased.
About ninety per cent of the houses were rebuilt or remodelled, thereby improving living accommodations through the separation of working zones from the living zones, the setup of private bedrooms, the better interrelation of kitchen, bathroom, and lavatories, and so forth.
Even the new houses, however, have almost no protection against the cold.
This farming village, which mainly cultivates rice, it may be said, faces the problems of agricultural management and farm belt planning.

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As seen in part 1 and part 2, we examined the characteristics of food cost in various districts referring to the daily receipts, disbursements, actual food cost (practical use) and model food cost (trial balance) per person. The following was recognized.
1. The food cost of the districts (the thirteen districts by the division in “Annual Report on the Family Income and Expenditure Survey”) differs by way of the selection of foodstuffs as well as by their price. The peculiarity of the way of the selection was formed by taking specific foodstuffs, for example, such as “beef” in the “keihanshin” district, that is the area around Kyoto, Osaka, and Kobe.
2. By noticing the disparity of the practical food cost and the balanced food cost in the same district, we can guess the state of the caloric intake of the district. The rate of the practical food cost as compared with the balanced food cost is directly proportional to that of caloric intake. It is necessary that, in each district, the practical food cost should be increased up to the balanced food cost to improve the caloric intake.

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