In order to investigate the relationship between the satisfaction in homelife and the dietary life experiences, questionnair studies were performed for junior high school students who lived in Shiga or Osaka prefectur. Based on the hypothesistha the students who have good parents-child relationships have many good experience with their families with respect to their dietary life in early childhood and are satisfied in their home life, we established the path model. In the causal model, two variables, good experiences in dietary life with families and unpleasant memories at meal time in their early childhood, were used as the exogenous variables and six variables, times of eating alone, possession of mother's tastes, existence of communication with families at mealtime, experiences of your mind being hurt by families, respectable feeling for your parents, and fearfu feeling for your parents, were used as the endogenous variables, and the satisfaction in home life was used as the dependent variable. When we verified the path model, the coefficient of determination of the dependent variable, the satisfaction in home life, was. 650. Our path diagram proved that the good experiences in dietary life with theirfamilies from one's early childhood was strongly correlated with the satisfaction in home life of junior high school students through the good communication and reliance with their parents.

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Ryanfen is a type of Chinese gel food made from indica rice powder.
The influence of its manufacturing method on its texture, taste and acceptability as a food was investigated. It was made from japonica and indica rice powder, but japonica could not maintain the gel state. Alum influenced the hardness of ryanfen. The suitable alum concentration was 50mg/100mg water, based on its taste. The acceptability of ryanfen is higher with a seasoned sweet taste using sugar than non the seasoned one or with a syrup taste.

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Senior high school students (147 boys, 191 girls in Osaka, and 89 boys, 160 girls in Hiroshima) were asked to answer a questionnaire on their awareness of health and life style.
When asked about the feeling of pleasure of having meals with family while chatting, 19% of the boys and 41% of the girls in Osaka and 17% of the boys and 34% of the girls in Hiroshima responded positively with the difference being significant by sex. With respect to their food habits, 45% of the boys and 52% of the girls in Osaka, and 56% of the boys and 54% of the girls in Hiroshima, answered that they thought their food habits were good enough to maintain their health, however, 40% and 30% of the boys and girls in Osaka and 21% and 27% in Hiroshima, respectively, answered “no” .
When questioned with respect to work, “to earn money” was given as the reason for working by more girls (46% and 48% in Osaka and Hiroshima, respectively) than boys (39% and 45%, respectively) while work was considered to be a “natural obligation” by 17% and 23% of boys in Osaka and Hiroshima, respectively, and 15% and 18% of the girls, respectively. Both boys and girls (45% and 38% in Osaka, and 42% and 40% in Hiroshima, respectively) considered that traditions support peoples lives, while negative responses were given by 38% and 29% of the boys and girls in Osaka, and 23% and 21% in Hiroshima, respectively. For questions on living conditions, 36% and 32% of the boys and girls in Osaka, and 35% and 31% in Hiroshima, respectively, considered them to be acceptable, and less than 24% and 31% of the boys and girls in both regions responded that their living conditions were “comfortable” .

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Harvested nonglutinous rice “Tsukino-Hikari” was used for sample, which was different of the drying, milling method and storage temperature, was compared eating-quality with texture characteristics. And we used for an index of degree of gelatinization.
1) There was no difference in the property of the milled rice. As a result of the scanning electron microscope, the bran layer in the surface in the clean milled rice was being removed.
2) The water absorption and swelling power rate were high, and there were a few qualities of solid body in cleaned rice liquid.
3) As a result of measuring the difference between the gelatinization of the cooked rice, it was changed slightly, when the rice stored at 15°C.
4) There was the change on the ratio of adhesiveness and hardness (-H/H) in small, which rice preserved at -20°C.
5) In a sensory test of cooked rice, there were differences between samples, which are the item of the toughness of the rice preserved at 20°C and the hardness of the rice of the ordinary-temperature saving.

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We studied the changes in the quality (sensory tests) of 23 kinds of deep-fried dishes and their re-heating conditions using the cook-chill system.
The results are as follows.
1) The re-heating conditions affected the re-heating time, the changes in the weight of the dishes and the sensory test evaluations.
2) The re-heating time differed according to the heating systems and the set temperatures. It was also affected by the weight of a dish.
3) The weight of the dishes decreased for all the re-heating systems. The Decreasing rate of the dish weight differed according to the heating systems, the setting temperatures, the weights of the dishes and the variety of deep-fried dishes.
4) The conditions for the re-heating system and the dishes were judged appropriate for the cookchill by more than 80% of the panelists that scored a high sensory test evaluation.
5) It is possible to apply the cook-chill system to deep-fried dishes. However some deep-fried dishes need to be investigated with respect to the choice of foods, and the re-heating conditions.

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In order to investigate how the sweetness preference affects the situation and consciousness of dietary life among the younger generation, we surveyed male and female students (300 males, 298 females) using a questionaire. The results were as follows.
1) As for the sweetness preference, “the intake frequency of sweet confectionery” was strongly correlated with each of the intake frequencies for six kinds of confectioneries. Also, the “favorite concentration of sweet drink” was strongly correlated with each preference degree for two kinds of sweet drinks.
2) The at-home group showed a rather higher intake frequency for sweet confectionery, compared with the group living out of the house for both the male and female students. The sport activity group had a higher intake frequency for sweet drinks than the other groups, especially for the males.
3) The “intake frequency of breakfast” was the lowest of the three meals. Especially, 41.3 % of the male students always skipped breakfast. Also for the males, the group that skipped breakfast had a lower intake frequency for sweet confectioneries and sweet drinks in addition to the meal than the group taking it every day.
4) For the famales, it was significantly noted that the groups doing biased dieting had a lower intake frequency for sweet drinks and also that the groups thinking of a nutritional balance liked the thinner taste for sweet drinks.
5) Based on an analysis using Hayashi's Quantification Method 1, the degree which the sweetness preference concerns the “degree of satisfaction of dietary life” wasn't as strong as much the “intake frequency of breakfast” and “nutritional balance” . The groups with a higher intake frequency for sweet confectionery had, if anything a lower degree for satisfaction for dietary life. Also, for the males, groups liking a thicker taste for sweet drinks and for the female, groups liking a rather thinner taste for sweet drinks had a higher degree for satisfaction for dietary life.

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It seems tha when people have a meal, their wil gives priority to the traditiona food culture, which is likely to be declining. This is because now is the time when food is so abundant. Therfore, we wanted to know the statusquo in menus, Haizen and arrangement, ment, and examine meals in general. So we conducted a factfinding survey by taking pictures of dinne tables for three days. The research wa given to students of Fukuoka Jogakuin Junior College in Fukuoka area, students of Mukogawa Joshi Junior College in Hyogo area and their families 622. and 606
We analyzed the data and got the following results. 84.7% of the staple food for dinner is rice. The position of the rice bowl on the table is traditionally recognized to be in the front on the left, and 74.2% of the dinner tables have the right position. There are more main dishes and side dishes than we expected. The more main dishes and side dishes they have, the more diversity and disorder of the table setting they have. When they have soup in their menu, many of them put the rice bowl at the given position, which is in the front on the lefe, and the main dish in the back on the right, which is the given position.

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