The purpose of this paper is to clarify the role and characteristics of school support by local educational agencies through analysis of organization and practice of school support in the Los Angeles County Office of Education. Los Angeles County Office of Education established “Center for District Capacity Building”. This center provides training and capacity building for educational administration staff in each school district. In this paper, I analyze the structure of school support and the cases of professional development for educational administration staff in Los Angeles County based on the materials and interviews obtained in the survey of the Los Angeles County Office of Education.

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This paper reports on the implementation of an online food workshop for high school and university students and the activities of participants. In order to verify the participants' independent participation, communication formation, and acquisition of learning as a food workshop from the viewpoint of the workshop implementation environment, facilitation, and activities by the participants, a food workshop was held to think about "what is delicious" through online co-eating experience and collaborative cooking experience. As a result, it was suggested that while there are still issues in limiting participation conditions and forming communication between participants, it is possible to acquire new discoveries and learning that could not be realized by face-to-face type.

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The purpose of this study was to clarify the effectiveness of intervention on dietary education to mothers of kindergarten children. We provided the dietary education support aimed to increase in vegetable intake to mothers. The subjects were divided into 2 groups, one for intervention group (IG) and the other for not intervention group (NG). We conducted lecture on dietary education, distribution of leaflet, survey of vegetable intake for IG. As a result, the number of foods and nutrients that reduced intakes were less IG than NG. These results suggested that dietary education inhibited significant reduction of green and yellow vegetables, β -carotene, α -tocopherol and total dietary fiber intakes. There were no significant differences side dish intake frequency, dietary awareness and self-efficacy on before and after intervention in both groups. In this study, support of dietary education couldn’t promote increase in vegetable intake. It is an issue in the future that give effective support of dietary education through improvement of contents, periods, implementation methods.

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After students made dishes using pine nuts as an ingredient in their homes, they attended a class to cook, serve and eat these dishes, and then they created food labels for their dishes. Based on comments from the students, the authors discussed the future class, which should be conducted by the teaching staff in various fields of food business education.

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This paper investigates why, how, and when the English language lost its left-prominent and morphologically governed stress pattern. The correlation found between the leveling of inflection and the fixing of word order suggests that English word order shifted from a subject-object-verb pattern to a subject-verb-object pattern during the transitional period from Old to Middle English. The correlation between word order and word stress, on the other hand, implies that the English word order became fixed during the Late Middle English period. To resolve this inconsistency, this paper takes into consideration the Old Norse influence on Old English and revisits the question of the leftward stress shift in Middle English. This revised view suggests the possibility that English word order became fixed during the transitional period from Old to Middle English because the rapid and drastic loss of inflectional endings influenced the Old English stress system as well.

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The purpose of this paper is to develop some implications for interprofessional collaboration among personnel with different specialties in schools through a review of preparation programs for school social workers, qualification requirements for employment, and the system of assignments in school districts in the United States. In particular, this paper clarifies the basic framework of the preparation and assignment system for SSWs in California. In Japan, under the "school as a team" policy, profession such as psychologists and social workers are assigned within schools and interprofessional collaboration in schools is currently at issue. While the systems of U.S. cannot be directly applied to Japanese school, I analyze the system of preparation and assignment for school social workers as part of a Japan-U.S. comparative study of interprofessional collaboration.

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In addition to summarizing the trend of the annual "Intellectual Property Promotion Plan" by the Intellectual Property Strategy Headquarters of the Cabinet Office on the process of the development of the concept of "IP education" in Japan, he pointed out that "IP education" by the Japan Society of Intellectual Property and "IP creation education" by the IP Creation Education Consortium are mixed, and further cited the situation of other related organizations and proposed the use of the two terms differently.

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In order to achieve management purpose and succeed in management, it is necessary to have a consistent system of procedures that forms a hierarchy from higher-level purposes to lower-level purposes. Management strategy is the overview blueprint as a mean to realize the top-level purpose which is management philosophy and management system is the detailed blueprint. In the actual business, management philosophy, management strategy and management system must be logically consistent. In this paper, we focus on the food business and examine the formulation of management philosophy, management strategies and management systems by applying Purpose Development and System Design in Work Design.

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The study of learning the structure and function of the human body (anatomical physiology) is the basis of medicine (basic medicine) and is an essential subject of educational institutions aiming for medical occupations. In anatomical physiology, students first learn terms and directions for each part of the human body. Also, as the name "anatomy" suggests, the hierarchy at each level can be observed as the human body is subdivided. That is, individuals, organ systems, organs, tissues, cells, organelles, etc. The tissues can be classified into four types. That is, epithelial tissue, supporting tissue, muscle tissue, and nervous tissue. This paper focuses on the differences in the histological classification of blood and lymph from the literature. Blood and lymph circulate in the body and carry various organic substances such as nutrients and waste products and gas. Some literature treats blood and lymph as one of the supporting tissues, while others do not. In this paper, after detailing the physiological characteristics of blood and lymph, the concept of tissue classification of blood and lymph is investigated using various textbooks, and the position in the tissue is considered.

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In the 2021 National Health and Nutrition Survey, the percentage of people who feel sleepy during the daytime averaged 35.4% for men and 42.9% for women in the 20-50 age group. Chronic sleep deprivation has been reported to cause a decline in mental function and to increase the risk of lifestyle-related diseases. In addition, there are accumulating reports showing the relationship between sleep and Alzheimer's disease (AD). With the increase of night work and shift work due to the improvement of convenience and safety, the sleep situation of modern people may become a higher concern factor for the development of AD in the future. In this paper, we focused on the relationship between sleep deprivation and AD. In particular, from the viewpoint of Aβ, which is considered to be one of the etiological factors of AD, we discussed the functional decline of the glymphatic system, which is an Aβ efflux pathway, due to aging and sleep deprivation. In addition, the relationship between the accumulation of Aβ and the deviation of circadian rhythms, which are closely related to each other, was discussed. Furthermore, we discussed the modification of the circadian rhythm by dietary components.

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The purpose of this study was to examine relationships between sleep and skipping breakfast, and to obtain the basic data for nutrition education among female high school students. The participants of the analysis were 1,720 females in four senior high schools. We analyzed the relationship between skipping breakfast and sleep. The sleep was evaluated by bedtime, waking time, sleep satisfaction and feeling of awakening. The result of Multivariate logistic regression analysis showed that skipping breakfast was related bedtime, waking time, and feeling of awakening. The odds ratios of skipping breakfast were calculated on the basis of the group“before 10 pm or from 10 pm to 11 pm”of bedtime. In the groups with“after 1 am”and“not fixed”, the odds ratios of skipping breakfast were significantly high. The odds ratios of skipping breakfast were calculated on the basis of the group“before 6 am”of waking time. In the group with“7 am to 8 am”, the odds ratios of skipping breakfast were significantly high. The odds ratios of skipping breakfast were calculated on the basis of the group“good”of feeling of awakening. In the group with“not good”, the odds ratios of skipping breakfast were significantly high.

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In recent years, dietary education for the younger generation has become an issue. In order to acquire correct eating habits in their 20s and 30s, it is considered important to provide dietary education to high school students who are just one step away from becoming adults. In this study, junior college students practiced dietary education for high school students of the same generation. This is a method of peer education. The purpose of this report was to examine the educational effects of dietary education activities were carried out during the COVID-19 crisis. Three second-year students of our university, who aim to become nutritionists, gave lectures to 24 second-year high school students on the theme of "improving diet by eating vegetables." The high school students understood the importance of eating vegetables, and they were willing to eat vegetables themselves. The junior college students were anxious about the lecture, but the results gave them a sense of accomplishment and satisfaction. Although it was held under restrictions due to the COVID-19 crisis, it was suggested that peer education may have educational effects for both high school and junior college students.

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In recent years, Adzuki bean powder was developed as a new application, and furthermore Adzuki bean powder for confectionery and bread-making was circulating in the market. Adzuki bean powder is a powdered food made from raw Adzuki beans. Therefore, it is possible to take advantage of the seed coat component and flavor of adzuki beans. In this study, we investigated the effect of mixing Adzuki bean powder on physical properties, the bread-making properties and the palatability. Based on the results, we investigated the limits of Adzuki bean powder replacement rate. As a result of physical property measurement, by replacing hard flour with adzuki bean flour, the measured values changed greatly and the bread became hard and lost its elasticity. On the other hand, as a result of sensory evaluation, it was suggested that the flavor of Adzuki beans was acceptable even at a replacement rate of 30%. However, the reason for this result includes the possibility that the unique texture of bread with a Adzuki bean power replacement rate of 30% was perceived as confectionery rather than bread.

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A survey of 127 male and female university and junior college students was conducted regarding their likes and dislikes of sweet food and nutritional awareness to collect basic data aimed at clarifying the psychological effects of sweets on people. As a result, 84.8% of the participants answered that they liked sweet food, and it became clear that they ate sweet food frequently. The most common reason for liking sweet food was that“they taste nice.”Many of the female participants mentioned the psychological effects of sweet food as the reason for liking them, such as“they make me happy”or“they soothe me.”When the participants were asked when they crave sweet food, many of both the male and female participants answered,“when tired.”Regarding the feeling of happiness when eating sweet food, more than 96% of both the males and females who liked sweet food answered that they“feel happy.”Even some of those who did not like sweet food and those who neither liked nor disliked them answered that they feel happy. These results suggest that a moderate intake of sweet food may have a positive effect on people’s minds. Therefore, it is important to conduct a further survey with more participants in the future.

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