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-A Dispute over the Osaka High Court's Decision, August 30, 2018 （Monthly Report of Legal Affairs vol.65, no.4, p.623）-
Kenji Matsumoto
2020Volume 60 Pages
1-15
Published: 2020
Released on J-STAGE: February 25, 2022
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-24 UN General Comments of Committee on the rights of the Child-
Fumio Saito
2020Volume 60 Pages
17-29
Published: 2020
Released on J-STAGE: March 02, 2022
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-How will the establishment of Specified skilled worker" Nursng Care" affect the society?-
Misako Fukushima
2020Volume 60 Pages
31-47
Published: 2020
Released on J-STAGE: February 25, 2022
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Hisao Kuroda
2020Volume 60 Pages
49-66
Published: 2020
Released on J-STAGE: February 25, 2022
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The purpose of this study is to investigate ideal project-based learning (PBL) methods for the students studying home economics in women's university. To operate an ideal PBL, it is considered that harmonizing educational principle and interests of external organization is crucial, so I designed PBL to achieve competencies of problem-solving and identities of the students, as well as real profits of the external organizations. In this study I show two examples of PBL with food companies, and the result of survey to analyze attitude toward career development, gender, PBL, university education, and the impressions of the future home economics and women's university among students experienced PBL in the courses of food planning and development. Analysis indicates that PBL was effective in enhancing motivation for subjective learning and career development, and in improving communication skills. Finally, ideal PBL methods for the students studying home economics in women's university to develop better career is discussed.
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Masako Tsuji, Hitomi Watanuki, Tomoko Yoshino, Osamu Baba, Yumiko Abos ...
2020Volume 60 Pages
67-82
Published: 2020
Released on J-STAGE: February 25, 2022
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-“;Hachioji UMICE Box Lunch” with Low Salt and Enough Vegetables: Which was Prepared of Grain Dishes, Fish and Meat Dishes, Vegetable Dishes-
Akemi Misawa, Akie Abe, Yoshiko Higuchi, Masako Yamada
2020Volume 60 Pages
83-95
Published: 2020
Released on J-STAGE: February 25, 2022
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-The Actual Reason Why College Students Skip Breakfast May Not Be Because of a ”Lack of Time„-
Akie Abe, Akemi Misawa
2020Volume 60 Pages
97-107
Published: 2020
Released on J-STAGE: February 25, 2022
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-The Dimensional Changes of a Women's Knit Cardigan-
Makiko Sasaki, Mizuki Nakazato
2020Volume 60 Pages
109-116
Published: 2020
Released on J-STAGE: February 25, 2022
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Yoshiko Higuchi, Masako Yamada
2020Volume 60 Pages
117-121
Published: 2020
Released on J-STAGE: February 25, 2022
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Spinach is normally prepared by boiling and then immersion in cold water. Commercial frozen spinach, however, is labeled “use as-is.” If commercial frozen spinach has a high oxalic acid content, then there is a risk of greater intake of oxalic acid if it is eaten as-is. The aim of this study was to ascertain the amount of oxalic acid in commercial frozen spinach. Frozen spinach were purchased from three companies （A, B and C）. These samples were allowed to natural thawing or thawing in running water. The amount of oxalic acid per 1g of a sample （dry weight） was determined. The amount of oxalic acid when natural thawing in Sample A, B and C were 28.7mg⁄gDW, 32.6mg⁄gDW, 48.2mg⁄gDW, respectively. The amount of oxalic acid when thawed in running water in Sample A, B and C were 17.3mg⁄gDW , 24.6mg⁄gDW, 38.6mg⁄gDW, respectively. All three samples contained more oxalic acid when natural thawing than when thawed in running water, and Sample A and B contained significantly more oxalic acid when natural thawing than when thawed in running water （p<0.01）. In this study, it was confirmed that amount of oxalic acid can be reduced by thawing frozen spinach in running water.
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Noriko Nakata
2020Volume 60 Pages
123-135
Published: 2020
Released on J-STAGE: February 25, 2022
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-Background of “WASYOKUKA”（Japanese food Image）-
Satoru Ishigaki
2020Volume 60 Pages
137-150
Published: 2020
Released on J-STAGE: February 25, 2022
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Naoki Iwamoto
2020Volume 60 Pages
151-157
Published: 2020
Released on J-STAGE: February 25, 2022
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-Research on the Architectural View of Architect Nobuko Nakahara, Part 1-
Keiko Fukaishi
2020Volume 60 Pages
159-173
Published: 2020
Released on J-STAGE: March 02, 2022
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Maki Kubo, Haruko Sakai, Tomomi Ainuki
2020Volume 60 Pages
175-184
Published: 2020
Released on J-STAGE: February 25, 2022
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-A Project for improving Verbal Communication in a Multicultural Society
Tomoko Mori
2020Volume 60 Pages
185-193
Published: 2020
Released on J-STAGE: February 25, 2022
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Manabu Sugino
2020Volume 60 Pages
195-214
Published: 2020
Released on J-STAGE: February 25, 2022
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-What We Learned from the Sale of Japanese Traditional Dishes using Unutilized Fishes-
Akiko Otomi, Mutsumi Ino
2020Volume 60 Pages
215-222
Published: 2020
Released on J-STAGE: February 25, 2022
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Fumiko Ishizuna, Hiroko Aida, Ukin YO
2020Volume 60 Pages
223-234
Published: 2020
Released on J-STAGE: February 25, 2022
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