Visual programming languages can be programmed with visual representation. On the other hand, one must write code with letters when using traditional text programming languages. By conducting experimental lessons using each type of programming, the author attempted to compare visual programming and text programming with the hope of improving the thinking ability of students in the classroom. After that, students were asked to complete a thinking comprehension verification test and questionnaire survey. This paper reports on the findings.

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Recently, it has been reported that galectin molecules which bind to β-galactoside have immunoregulatory functions such as T cell apoptosis and regulatory T cell induction. To clarify the involvement of galectin molecules in the immunoregulatory function of food products, this study investigated proinflammatory cytokine production and expression profile of galectin-1, 3, 9 in the presence of food ingredients such as fucoidan, lychee extract, and catechin by using U937 cells. As a result, it was shown that fucoidan demonstrates immunostimulatory functions effectively by enhancing production of proinflammatory cytokines such as TNF-α, IL-1β, and IL-6, while also suppressing the production of inhibitory cytokines such as IL-10 and TGF-β. Results also suggest the possibility that the decreased expression of galectin-9 but not galectin-1, 3 might be involved in this process.

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Each area of Kumamoto Prefecture has wonderful foods that have been made with knowledge and ingenuity by trial and error by older generations in a variety of circumstances. However, currently these local dishes have been slowly disappearing from our lives. Furthermore, through its “Third Basic Plan for the Promotion of Dietary Education”, the Japanese Ministry of Health, Labor and Welfare has been promoting the protection and inheritance of traditional Japanese food culture, which has been registered as Intangible Cultural Heritage by UNESCO. It has thus become necessary to learn the characteristics, origins, and preparation methods of local foods, and then pass these local foods on to future generations. In part one of the author’s previously published work on the subject, it was explained how the development of such new dishes can be divided into four types: 1） existence of exceptional special agricultural products; 2） aftermath of plentiful harvests; 3） travel and interaction of people; and 4） part of events. This paper （part 2） reports on research conducted by the author on local dishes and their ingredients in Amakusa City （Usibuka and Sakitsu districts）, Yamato Town （Mamihara district）, Kikuchi City, and the Kuma region of Kumamoto Prefecture.

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