巻号一覧
56 巻 (2013)
- 4 号 p. 183-
- 3 号 p. 113-
- 2 号 p. 69-
- 1 号 p. 3-
前身誌
56 巻, 1 号
選択された号の論文の5件中1～5を表示しています
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矢ヶ崎 克馬原稿種別: 本文
2013 年 56 巻 1 号 p. 3-13
発行日: 2013/05/15
公開日: 2017/11/17
ジャーナル オープンアクセスScience on radioactive exposure has been controlled by persons who caused damages of radiation contamination generated from nuclear strategy and nuclear power plants. Especially, internal exposure has been ignored. Chernoby1 law prohibits the residence and farm production in the contaminated area with more than radiation of 5mSv/year. In Japan, however, more than 1 million people live in the same contaminated area. Citizens are entitled to know the true damages of radioactive exposure, and must uphold human rights to be protected from radioactive internal exposure.抄録全体を表示PDF形式でダウンロード (5940K) -
薩本 弥生, 川端 博子, 斉藤 秀子, 呑山 委佐子, 扇澤 美千子, 堀内 かおる, 井上 裕光, 葛川 幸恵原稿種別: 本文
2013 年 56 巻 1 号 p. 14-22
発行日: 2013/05/15
公開日: 2017/11/17
ジャーナル オープンアクセスThe purpose of this research is to develop an experiential type of education program for junior high school students including how to wear a "Yukata", which is the most casual "Kimono", and to hand "Kimono" culture on to the next generation. So we conducted a pilot lesson including try-on the "Yukata" in the home economics class of junior high school. In this study, we want to raise awareness of respect, accession and expansion towards Japanese "Kimono" culture of children and to hand "Kimono" culture on to the next generation. As a result of the analysis, it seemed effective in pleasant feelings through wearing the "Yukata" in the class and to have a certain effect in the legend of the traditional culture of Japan. Moreover, we need a further device for the class method to practice wearing the "Yukata" efficiently in the limited class time and to acquire the technical skill.抄録全体を表示PDF形式でダウンロード (1155K) -
日景 弥生原稿種別: 本文
2013 年 56 巻 1 号 p. 23-34
発行日: 2013/05/15
公開日: 2017/11/17
ジャーナル オープンアクセスA survey about cooking terminology and skills was conducted for first-year junior high school (97 boys and 97 girls) and college students (54 males and 89 females) after highschool home economics became compulsory in 2007. I compared the results with those obtained from a similar survey conducted in 1989, before it became compulsory. The results were as follows; It became clear that the knowledge of cooking terminology and skills of boys and girls in the first year of junior high school and of male and female college students had decreased slightly compared with their counterparts in the previous survey. It can be concluded that the compulsory education did not improve the ievel of knowledge and skills of junior high school and college students. It is speculated that the number of homemaking lessons in elementary school and junior high school as well as the opportunities to cook in daily life had decreased compared with 1989. Changes in gender perspectives may also have contributed to this finding.抄録全体を表示PDF形式でダウンロード (1142K) -
荒木 葉子, 笹原 麻希, 三神 彩子, 伊藤 貴英, 長尾 慶子原稿種別: 本文
2013 年 56 巻 1 号 p. 35-42
発行日: 2013/05/15
公開日: 2017/11/17
ジャーナル オープンアクセス"Green curtain", using vines of GOYA, bitter gourd, is widely promoted in Japan to alleviate the summer heat to conserve energy and it is practiced actively by many schools as ecological act. However, the GOYA fruit produced in the end which is edible is not being used so much due to its bitterness. We have worked on reducing its bitterness with "eco-cooking" approach so that we can reduce any waste and promote GOYA eating. There has been numerous ways used in the past to reduce bitterness by pretreatment such as; soaking in the water, rubbing salts, pre-cooking in the boiling water and etc. We have tested those methods but the result was not very significant in sensory test. Hence we discarded such pretreatment and used raw GOYA and tried to reduce its bitterness by mixing ingredients and creative cooking methods. As a result, we found two menus, "Okonomiyaki" and "GOYA Chanpuru", we could significantly reduce bitterness. In the cooking process, we used shredded GOYA for "Okonomiyaki" and mixed with curry spices and shredded dried bonito for "GOYA Chanpuru". During the whole cooking process we have introduced "eco-cooking" approach and we have accomplished reducing water and gas consumption and waste disposal ratio by 45.0-73.0%. In total, we have reduced CO_2 emission by 57.8% with "GOYA Chanpuru", and 46.6% with "Okonomiyaki".抄録全体を表示PDF形式でダウンロード (2862K) -
望月 朋子原稿種別: 本文
2013 年 56 巻 1 号 p. 43-47
発行日: 2013/05/15
公開日: 2017/11/17
ジャーナル オープンアクセスPDF形式でダウンロード (4955K)
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