Journal of the Japan Association of Home Economics Education

Development of Home Management Practice Houses in America (3) : From the Period of the New Deal to the End of World War II

Machiko Noda

Article type: Article
1995 Volume 38 Issue 2 Pages 1-7
Published: August 20, 1995
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.38.2_1

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In order to clarify the process of formation of homemanagement practice houses^<1)> in America, their existence from the period of the New Deal to the end of World War II was investigated through referential sources. The following results were obtained. 1) The spread of the core curriculum and home project required an all-purpose homemaking practice room with discussion area. 2) Oven heat regulator brought "Time and Temperature Cooking" to laboratories. 3) Practice houses became allied themselves with home management and were called "home management houses".

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On the Measure of Conclusive Factor for the Learning of Behavior in Homemaking Education : Use of Cooking Knives by Elementary School Pupils

Masako Nakai, Fukiko Ishioka, Michiko Oribe, Kazuko Takabu

Article type: Article
1995 Volume 38 Issue 2 Pages 9-16
Published: August 20, 1995
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.38.2_9

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This study investigates the psychological self-efficacy theory on behavior of pupils in homemaking education. After measuring of self-efficacy, outcome expectancy and outcome value on using cooking knives, we found the following results : 1. Self-efficacy, outcome expectancy and outcome value can be measured by scales respectively. These data have correlation with each other. Self-efficacy is enhanced both by the reaction of classmates and by recognition of behavior-value. 2. There are differences between boys and girls in measurements of self-efficacy and outcome value. It is necessary for boys to know the significance of using cooking knives. 3. We expect to enhance self-confidence of pupils by giving occasions for learning of using cooking knives from childhood and by confidence obtained in repetition of use.

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Constituent in Menus of School Iunches for Food Education

Hiroko Nagano, Tomoko Tuchikawa, Masayo Kaneda, Naoko Matsuura, Taizo ...

Article type: Article
1995 Volume 38 Issue 2 Pages 17-22
Published: August 20, 1995
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.38.2_17

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As a means for food education, we analyzed ingredients, cooking methods, constituent in menus of school lunches with and without rice meals, and obtained the following results. After rice meals were introduced, the number of food items served per one meal ranged between 16.8 and 20.1. The variety kinds and frequency of fish and vegetable increased, cooking methods and menu became abundant. The difference of food items and cooking methods were minor by regions. The constituent of menu of school lunches is possible to use in teaching food education.

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Changes in the Memu Planning Ability in Elementary Homemaking Studies

Yaeko Muto, Rie Nakano

Article type: Article
1995 Volume 38 Issue 2 Pages 23-29
Published: August 20, 1995
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.38.2_23

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We examined the changes of pupils' menu planning ability ; fifth graders before learning homemaking and the same pupils in the sixth grade after learning homemaking. The change of pupils at the end of their elementary school studies were shown to : 1. Recognize the cooking methods and kinds of food 2. Avoid choosing confectionary or juice drinks on the menu 3. Choose staple foods, main side dishes, secondary side dishes and soup on the menu 4. Pay attention to nutrition balance, resulting in fewer individual differences. 5. Differences between boys' and girls' menus at the end of elementary school studies were found which had not been noticed before learning homemaking.

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Relation between Pupils Participation in Domestic Chores and their Menu Planning Ability

Rie Nakano, Yaeko Muto

Article type: Article
1995 Volume 38 Issue 2 Pages 31-36
Published: August 20, 1995
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.38.2_31

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This study is based on a questionnaire for pupils who had completed elementary school education to examine the relation between their participation in housework and their ability in planning the menu learned in homemaking classes. The relations were found between their domestic chores and their nutrition assessment, color assessment and combination of chores assessment. And we found that the domestic chores engaged voluntarily by the pupils were related to their menu planning ability.

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Homemaking Education in Dietary Life Area (I) : Ability in meal selection of university students and their interrelation in terms of their educational background

Yuki Yano

Article type: Article
1995 Volume 38 Issue 2 Pages 37-42
Published: August 20, 1995
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.38.2_37

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A questionnaire was carried out for university students with an attempt to clarify the patterns of meal intake in terms of their educational background and to thereby obtain a possible guide for an improvement of homemaking education. The results are summarized as follows : 1. Those whose dietary intake met calcium and iron requirements were less than 40%. 2. As for the dietary intake of vitamins, about 70% of the students filled the requirements, and as for Vitamin C in particular, many knew of its need and its good sources. 3. Among the items of the factors relevant to meal intake including cooking skill, interest in dietary life, knowledge of appropriate intake of meals and of nutrition, the interest in dietary life was the most influential in selection of meals and the cooking skill followed second.

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Homemaking Education in Dietary Life Area (II) : Interrelation among knowledge of food and nutrition, cooking skill and interest in dietary life

Yuki Yano

Article type: Article
1995 Volume 38 Issue 2 Pages 43-48
Published: August 20, 1995
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.38.2_43

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This study attempted to clarify the interrelation among interest in dietary life, knowledge of food and nutrition, and cooking skill with a purpose to gain a possible guide for an improvement of homemaking education. The results are summarized as follows : 1. Female students showed higher marks in all items including knowledge of food and nutrition, cooking skill, and interest in dietary life. 2. An interrelation was observed between frequency in cooking and cooking skills for male students, and between frequency in cooking and interest in dietary life for female students. 3. No interrelation was observed between frequency in cooking and knowledge of food and nutrition. 4. No interrelation was apparent among cooking skill, knowledge of food and nutrition, and interest in dietary life. In conclusion, the lack of interrelation among the three items, knowledge, skill and interest, indicates that homemaking education is not fully effected in their daily lives.

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Practical Teaching Process of Home Nursing Care for Students of Teacher Education

Kimiko Nakamura, Yoshiko Takeuchi

Article type: Article
1995 Volume 38 Issue 2 Pages 49-56
Published: August 20, 1995
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.38.2_49

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Computer Software for the Evaluation of Colors in Clothing (1) : Study of the Fundamental Characteristics of Color

Motoko Fukuzawa, Mayumi Honda

Article type: Article
1995 Volume 38 Issue 2 Pages 57-63
Published: August 20, 1995
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.38.2_57

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Computer Software for the Evaluation of Colors in Clothing (2) : Study of the Combination and Fitness of Color

Motoko Fukuzawa, Mayumi Honda

Article type: Article
1995 Volume 38 Issue 2 Pages 65-70
Published: August 20, 1995
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.38.2_65

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A Historical Study of Artificial Feeding through an Analysis of Household Textbooks. (1) : Meiji Period

Rimiko Shimamura, Shizuko Hirayama

Article type: Article
1995 Volume 38 Issue 2 Pages 71-78
Published: August 20, 1995
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.38.2_71

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A Historical Study of Artificial Feeding through an Analysis of Household Textbooks (2) : From Taisho to 18th year of Showa Period

Rimiko Shimamura, Shizuko Hirayama

Article type: Article
1995 Volume 38 Issue 2 Pages 79-85
Published: August 20, 1995
Released on J-STAGE: November 29, 2017

DOIhttps://doi.org/10.11549/jjahee.38.2_79

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