A survey on food and diet considerations was conducted for 145 male and 170 female victims, 10-88 years old, in Kobe, Ashiya and Awaji after 2 months, in March, 1995. 1.Fish and colored vegetables consumption every day came to 13% and 34%, respectively, and 44% and 32% once a week.
2.Meals with large amounts of colored vegetables were desired by 61% of the victims and those with fish by 59%.
3.Meals served in the evacuation centers satisfied 30% of the victims but 41% were not satisfied. The strongest reasons for dissatisfaction were cold meals (75% of the victims) and small amounts of vegetable (55%).
4.Thirty-four percent of the victims considered their intake sufficient to maintain their health while 44% of the victims considered it insufficient.
5.Forty-nine percent of the victims had wanted to cook for themselves and their family while 22% did not.

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The study data were obtained from responses to a questionnaire by male and female students (n=100, 100) in 1996 on their favorite beverages, frequencies of using vending machines and green tea drinking habits. The statistical management was done by the SPSS.
The comparative results between the male and female students were as follows:
1. Both male and female students liked teas as such green tea, barley tea, oolong tea and black tea. The male students had a better liking for carbonated beverages, sports beverages, coffee, coffee drinks and fruit drinks than the female students. The beverages frequently bought from vending machines were found to be the students' favorite daily beverages.
2. Those who preferred Japanese-style food liked green tea while those who preferred Westem-style food liked all the coffee drinks. There was a correlation berween the types of preferred food and daily beverages.
3. Ninety percent of all the students liked green tea and there wasn't much difference between the male and female students in the degree of recognition on green tea's seven nutrients and its eight effects, the safeguard against cancer being one of them. The female students drank tea more frequently than the male students, and the former were found to be more aware of the significance of green tea and to cherish it as a representative beverage of Japan.

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We investigated the fondness for cheese of 1204 women including female students living in Tokyo and suburban areas, in order to determind Western-style influence on their dietary lives.
Recently, the ratio of the fondness for cheese of all subjects has reached approx 70% for those of each generation, that is, those in their teens, twenties, thirties and forties or more;the generations under 30 years old preferred cheese-cake, gratin, pizza, camembert cheese, cream cheese, and almost all sorts of products except camembert cheese which was preferred in the form of combination with other food-stuffs.
When eating only cheese, they preferred camembert having a low irritant odor and mild taste.But those older than forty preferred camembert more than the younger generation, and had a higher tendency for bluecheese because of its higher irritant odor. Generally the reasons for preference to cheese for the subjects of the younger generations is because of taste only, but subjects of the older generations might have eaten the cheese because of health reasons.

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The range for the custom of eating rice gruel made with tea in Shiga prefecture was investigated and the background of this custom was investigated in this paper.
1.In some areas of Shiga, Kinomoto-cho in Ika-gun, Otomehama in Kannzaki-gun and Tarao in Kouga-gun, they have the custom of eating rice gruel made with tea.
2.The regions using this custom double the range of the autogeneous tea leaves or that cultured by the command of the Hikone clan.

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With samples of Grifora frondosa from different growth conditions, the eftst of these differenrt growth conditions was examined.Twenty-four wild samples of Grifora frondosa 16 grayish samples and 8 whitish samples, 12 samples cultivated on wood and 17 samples grown in a sawdust medium bed were tested.The analyzed components were the compositions, minerals, free amino acids, nucleotides.free suger, sugar alcohol and organic acids related to flavor.
Among the proximate compositions, the contents of ask and protein from Grifora frondosa cultivated on the sawdust medium bed were signficantly higher than those of the wild and wood grown samples.
Among the minerals, the contents of K, P and Mg of the samples grown on the medium bed were significantly higher than those of the wild and wood grown samples. The conten of Na, on the contrary, was significantly higher in the wild and wood grown samples than that of the medium bed grown samples.
The 5-nucleotide content increased by heating.The degrees of the increases were significantly higher in the medium bed grown samples than those of the wild and wood grown samples.However, the extent of the increase was less than that of Lentites edodes.
Regading the free amino acids, the contents of the wild and wood grown samples were significantly higher than those of the medium bed grown samples.The major amino acids were ornitine, glutamic acid, glutamine and alanine.
The major free suger and sugar alcohol were trehalose, followed by glucose, and they were signficantly higher in the wild and wood grown samples than those of the medium bed grown samples.In the wild samples, the grayish contained trehalose that was significantly higher than in the whitish, but the content of glucose and mannitol were significantly higher in the whitish than in the grayish ones.
Regarding organic acids, the highest content was malic acid, followed by succinic acid, and the in contents in the wild were significantly higher than in the medium bed grown samples.

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