Journal of the Japan Association of Home Economics Education

A Study on the Practice of Homemaking Education

Junko Tainosho

Article type: Article
1975 Volume 16 Pages 1-12
Published: March 31, 1975
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.16.0_1

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It is necessary to investigate the poverty problem surrounding home life and society, as a subject for homemaking education. This paper is on literature related to this subject which was printed from 1970 to 1974. The results can be summarized as follows : 1. The total number of the practice of homemaking education were 547 cases among the literature analyzed. The cases related to present day poverty were 118 among the total number. 2. In regard to courses of homemaking, 38.6% were related to household and nursing, 33.7% in foods, 15.4% in dwelling and 9.8% in clothing. The author proposed a curriculum plan for homemaking education on the basis of the above results.

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A Study of Sewing Practice of Homemaking Education

Yoshie Fukuhara

Article type: Article
1975 Volume 16 Pages 13-18
Published: March 31, 1975
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.16.0_13

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The purpose of this paper is to make a brief study on practice of sewing education in the first half of the 1910's. In those days, one of the tendencies in the educational reformation in Japan, was the reformation of girls' secondary education system with the advancement of compulsory educational system. The following plans of improvement were suggested then for the Education Ministry. (1) The urgent improvement of teacher training schools for women (2) Curriculum plan for a sewing course (3) The increase of teaching hours in practical lessons (4) The reformation of teaching methods (5) The repeal of handicraft art Those reformative opinions were not away from the course of the governmental policies at that time, and it may be said that there was a certain limit to them, compared with the movement of liberal education in Taisho-era.

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A Survey on Charge Form in the Elementary School (2) : Cooperative Teaching System of all Subjects and Homemaking Education

Michiko Naito

Article type: Article
1975 Volume 16 Pages 19-27
Published: March 31, 1975
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.16.0_19

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Our previous survey revealed that in regard to the charge form of homemaking education, one-third of it is carried on under the 'hoshi jyugyo hoshiki' or the offering-voluntary-help' system. In the present study we aim at clarifyng the factors operating behind this system and at finding out some measure to be taken for improvement of this situation. We made a survey of the present state of the cooperative teaching system of all subjects in the upper classes of the elementary school, questionaire responses of teachers, parents and pupils. 1. With regards to the major subjects the cooperative teaching system is gradually expanding. 2. The teaching system of music and homemaking education is not fully specialized. 3. Some claim that the 'gakkyu tan-nin hoshiki' or the fixed-class system is better suited to the teaching of arts and physical education. 4. Teachers with respective specialities or favorite subjects is not appropriately distributed. 5. There are too small number of teachers or specialists for homemaking education. 6. The 'senka hoshiki' or the 'teaching-only-speciality system' is generally preferred by teachers in charge of homemaking education. 7. About 70% of the samples support the adoption of the cooperative teaching system.

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The Effectiveness of VTR as a Teaching Aid in Home Economics Education (part 1) : Instruction for how to slice the cucumber in cooking class of the primary school

Michiko Noguchi

Article type: Article
1975 Volume 16 Pages 28-31
Published: March 31, 1975
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.16.0_28

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In teaching a propor way of slicing cucumber for 154 children of the fifth grade at primary school, the class was divided into two groups; one group was to learn how to do it by watching VTR, and the others were to see the demonstration of the teacher. Their levels of attainment were evaluated by effectiveness. 1. More pupils in the first group learned to slice better than in the other. 2. No differences were seen as to their sexes, intelligence, and previous experiences at home.

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A Survey on Teachers Concept of Home-Making Education

Chisato Akai, Yoshiko Tukada

Article type: Article
1975 Volume 16 Pages 32-37
Published: March 31, 1975
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.16.0_32

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This study deals with the attitude and concept of teachers on Home Economics at the Elementary, Secondary and High School levels with an attempt to obtain the data necessary for a review of the present curriculum in Home-makig education. Major concern was to examine if the present curriculum still holds valid in the light of the physical and mental development of the children also to determine if boys should continue to be given the program. The Questionnaire was sent, on randum basis, to 200 teachers of Home Economics each from the Elementary, Secondary and High schools where the rate of effective reply was 48.5%, 45.5% and 56.5% respectively. The Survey reveals the contents basic and common to each level of schools and the specific subjects that varify according to the respective level; thus giving useful suggestions on revising the present curriculum for improved continuity in the education. It also indicates necessity for specific programs for boys, taking into consideration the basic difference in sex.

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Co-operation of Schoolchildren as a Family Member in Homemaking Education

Uta Shimizu

Article type: Article
1975 Volume 16 Pages 38-41
Published: March 31, 1975
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.16.0_38

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To know how much homemaking tasks were actually done at home, a study was carried out for the pupils who have had homemaking education and those who have not learned at school. The items examined were "preparation of meal and clearing of table", "cleaning" and "going to the errands". The investigation was carried out for both boys and girls in fourth and sixth grades of two elementary schools attached to Kyoto University of Education, by using a questionaire method. The results obtained were as follows. The percentage of practice was high, both for the unlearned and the learned pupils, and rather higher in the former. The tasks on which the children co-operated at home could not be concluded only by the experience of homemaking studies.

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Elementary and Secondary School Pupils' Awareness about Home Life and about Learning the Subject

Mitsuko Kageyama, Masako Oota

Article type: Article
1975 Volume 16 Pages 42-51
Published: March 31, 1975
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.16.0_42

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This investigation was made to clarify pupils' awareness both about home life and about learning "Home Life", including Family Relationship, Home Management, etc. Data were collected by a questionnaire conducted on 638 pupils, including fifth, seventh, seventh, and ninth graders. The results were as follows : 1. The higher graders showed less concern for home life. The tendency was more noticeable in boys than in girls. 2. Similarly, the higher graders showed less interest and lower evaluation in its learning than the lower graders, and girls more than boys. Both interest and evaluation declined as they advanced to higher grades. 3. Appropriate guidance to pupils in these grades in learning "Home Life" is greatly required.

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The problem-consciousness concerning Teaching Materials in Cooking Class and the Process of Solving the Problems

Chizue Nishimura

Article type: Article
1975 Volume 16 Pages 52-57
Published: March 31, 1975
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.16.0_52

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In order to attain the objectives of homemaking education, it is necessary to let the pupils to pursue a better way of living through the learning process. In other words, it is important to give them a good research experience in class that they may gain the ability to evaluate their daily lives and reflect themselves. It also helps them to secure a broader viewpoint and improves the idea for future life. An ideal cooking class starts when the children have their own problems to be solved in the research experiences. It will be made clear how and what motives they may acquire in the individual problems. The author explains the problem-consciousness and the process of solving the problems through the cooking lesson 'how to saute the spinach' as a teaching project for the fifth grade children.

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Pupils' Actual Living Conditions and Their Opinions (2)

Nobuko Kato, Tamako Shikanai, Yuriko Suzuki, Michiko Takihara, Sonoe T ...

Article type: Article
1975 Volume 16 Pages 58-65
Published: March 31, 1975
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.16.0_58

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A survey was conducted by written inquiry on 1000 pupils of five schools from grade three to six (200 pupils each grade of both sexes even numbers in residential and business section of Tokyo. Nine questions for grade six and eight for the others were prepared and descriptive responses were required. They describe function of housing as a place to live or life itself. Rooms and spaces necessary for living were basically kitchen, lavatory and bedroom. Opinions and desire for space of children's room were stated very realistically. Desire for living room was based on real condition also, and their imagination as shown in Report (1) was disappeared. These realistic results may be an influence of present day environment. The survey showed the necessity of catching pupil's actual conditions in our daily teaching.

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Studies on Home Economics Education (Part III) : Related to Unesco Survey

Yoshiko Murayama

Article type: Article
1975 Volume 16 Pages 66-72
Published: March 31, 1975
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.16.0_66

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The aim of this second survey is to submit information about home economics education related to the Unesco Survey, in regard to questionnaires sent to teacher consultants of Japan. Responses to items concerning curriculum development are analysed, and the results are compared with those of former surveys. For home economics education at present, the highest rating of "very important" is given by home economics teacher consultants, the highest rating of "important" by other teacher consultants in the three surveys-the Unesco Survey, my first and second surveys. As to the future view of home economics education, discrepancy between the two groups decreased. They maintain objectives which improve human development and family life rather than material living conditions, as revealed in the first survey. Though they support the participation of boys as well as girls in home economics not only at primary school but also at junior and senior high schools, other consultants show rather negative attitudes. University faculties engaged in home economics education and home economics teacher consultants hold similar opinions, but there are differences in many items between home economics teacher consultants and other teacher consultants.

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Scientific Method of Teaching Cooking : Experimental Models of Cooking Quality in Foods

Teruko Inoue

Article type: Article
1975 Volume 16 Pages 73-78
Published: March 31, 1975
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.16.0_73

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Purpose of the study is to improve the method of teaching the cooking lesson for junior high school girls to understand the scientific meaning of cookery, and to learn the ability of its practical application. Various types of experimental models which had been studied for the best use of cooking quality of foods were prepared and experimented. Efficient results were obtained.

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Studies on the Method of Making Hamburg-Steak in Cooking Class

Koto Mita, Hisa Nishiuchi, Humiko Matsumoto

Article type: Article
1975 Volume 16 Pages 79-84
Published: March 31, 1975
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.16.0_79

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Experiment was carried out to know the relations between the qualities and quantities of materials in making hamburg-steak and its finished products. Various kinds of samples were made, each weighing 100 grams, varying the quantities of minced beef, onions, eggs and bread crumbs. Four different kinds of beef were used; one of which was bought at the city market, and the other three were the different percentage of fat contents, i.e. the one is no fat, and the others are 20 percent fat, and 40 percent fat respectively. The National Electric Hot Plate (800 W) were used for roasting. The results were as follows : 1. The quantities of onions, eggs, bread crumbs, and fat contents in beef have some relations to the weight of finished products. 2. The quantities of eggs, bread crumbs and collagen in beef are important factors in determining the sizes of finished products. 3. The taste is generally influenced by the quality of beef and the fat used in mixing.

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A Study on the Preference for Colors of Vessels

Sadako Adachi

Article type: Article
1975 Volume 16 Pages 85-89
Published: March 31, 1975
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.16.0_85

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The preference for food are greatly influenced by their visual images, especially by the colors of the vessels in which they are served. There are two ways of approach to this influence, i.e. sensory and emotional. The author tried a sensory approach in previous paper (1973). The present paper is the result of emotional approach to the same problem. It is believed that vessels should be beautiful in themselves but they should at the same time emphasize the beauty of things they contain. Therefore, students of junior and senior high schools should be taught in their cooking classes, not only the method of cooking the food, but also how to appreciate the sense of beauty in dishing up the food in a vessel.

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Subject Matter Selection in Japanese Dressmaking at Junior Colleges (Part I)

Shigeko Okamoto, Kikuko Hasegawa, Sumi Obata

Article type: Article
1975 Volume 16 Pages 90-97
Published: March 31, 1975
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.16.0_90

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In Japanese dressmaking at Clothing and Domestic Economics courses of junior colleges, the choice of teaching materials and methods weigh much to obtain effective results in a short time. In order to find effective ways of guidance to Japanese dressmaking, especially in a group with varying degrees of knowledge amd techniques, the authors analysed the process of dressmaking and examined actual class practices. The authors chose 18 kinds of practical teaching materials (works) and arranged each step of procedure from preparation to accomplishment for motion study. Then, as a clue to know from which work to begin, they chose 4 kinds of work which involve basic techniques and studied the application and development to various works. Thus, the authors grasped the common features and relationships in dressmaking and actual conditions, as basic informations to use in subject matter selection. A tentative plan is given in the arrangement of teaching materials.

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Prevention of the Twist in Chain Stitches Based on Experimental Observation (1)

Chiyo Tada, Tokie Tokunaga

Article type: Article
1975 Volume 16 Pages 98-102
Published: March 31, 1975
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.16.0_98

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Factors that caused chain stitches to twist were examined. A right-handed and a left-handed knitter made the experiments using crochet hooks of three sizes for both polyester multi-filaments and wool-yarn, which were twined in S and Z-ply (hard and soft in each ply). The main results are as follows : 1. Stitches by a right-hander were twisted to the left and those by a left-hander to the right, due to power to make stitch loops stable that resulted from curvature differences in each part of a loop. 2. The direction and the revolution of twist were affected chiefly by ply strength, ply direction and length of stitch. 3. To prevent the twist of chain stitches, a thread in a bundle shoud be as fine as possible and be plain yarn. Z-soft ply threads are good for a right-hander and S-soft ply ones are good for a left-hander.

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