The aims of the present study were as follows : 1) to assess the lifestyle and health status (mental health, physical health, and problematic attitudes and behaviors) of children ; and 2) to assess the state of eating alone and investigate the effects of having someone to eat with on the lifestyle and mental health status of children. Subjects comprised 290 third grade and 346 sixth grade students from 4 elementary schools in Saitama Prefecture and their parents. ① No differences in rates of skipping breakfast and skipping dinner were observed between grades. ② A relationship was observed between grades for sixth grade students’ appearance on morning waking and consulting with family. ③ A relationship was observed between grades for sleep onset condition, students’ appearance on morning waking, and consulting with family. ④ A relationship was observed between grades for state of eating breakfast together. 1) In both grades, there was a relationship between appearance on morning waking and having someone to eat with. 2) Among sixth grade students, sleep onset condition, consulting with family, problematic attitudes and behaviors, and ill health were related to having someone to eat with. ⑤ Relationship between having someone to eat dinner with and lifestyle and health status 1) Among sixth grade students, having someone to eat with was related to consulting with family and self-efficacy. 2) In both grades, having someone to eat with was not related to anxious tendencies or problematic attitudes and behaviors.
These results suggest that eating breakfast with another family member is important for the maintenance of children’s mental and physical health.

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A macaroon is a popular sweet and is found in a wide variety of colors. This sweet is made with simple ingredients, such as egg whites, sugar, and almond powder. Since these materials are achromatic and hardly effect the colors of the macaroon in the cooking process, it is easy to color the macaroon by adding coloring agents in comparison with other western confectioneries. This study aimed to investigate the effect of macaroon color on the food preferences of university students. The following results were obtained. Color concentration affected food preferences. In contrast to males, females preferred light tones. Natural pigments were preferred to the artificial ones. Brown, red, and orange increased students’ appetites, while blue and black had the opposite effect. The preference for green was different between males and females.

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The macaroon is a western sweet made with egg whites, sugar, and almond powder. The colorful appearance of this confection can evoke interest in food and its colors in children. The aim of this study was to propose new teaching materials for shokuiku (nutrition education) using macaroons, focusing on foamability and the foam stability of the egg white, as well as the colors of the macaroon. The effects of additives on foamability and the foam stability of the egg white were investigated. Sugar, salt, vinegar, honey, and thick malt syrup made the foam more stable. Oil and egg yolk inhibited the egg white from whipping. On the other hand, freezing hardly affected the foamability and the foam stability of the egg white.

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The questionnaire survey had been done for the students who specially learnt food (A subject) and other students (B subject) to search the influence of food education of university on the eating habits feeling etc. at before graduation of the university and immediately after entrance. The survey examined differences of both subjects and difference between the first grader and the fourth grader in the level of food consideration, health condition, the attitude to food, the cooking technology and those acquisition sources.
As a result, the following conclusion was obtained. The ratio of the students in the “considerate group” was intentionally higher A subject than B subject in the fourth grader, though there was no significant difference between two subjects in the first grader. A significant difference revealed between A subject and B subject in most items in fourth grader, and, it has been understood that A subject was high on food consideration. The significant difference was seen between both subjects for the improvement consideration who was recognizing a problem at fourth grader. The intake of breakfast decreased significantly at both subjects at fourth grader, and the intake of breakfast of B subject was lower than that of A subject at fourth grader. Cooking skills of A subject was more significantly higher than B subject at fourth grader, though a significant difference had not been seen in both subjects at first grader. Moreover, most dishes were able to be made even if the recipe was not seen at fourth grader than first grader. Cooking skills acquired at homes, cooking skill was higher like the person who had done a lot of meal making. It is thought that the influence of introduction of the food education into the university liberal arts education on healthy consideration and the food attitude is large.

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The purpose of this study is to clarify the relationship between sensitivity and mental health status in female university students with poor dietary habits．
Ninety six subjects were enrolled in the present study. They were classified by the result of self - evaluation questionnaire on dietary habits into 2 groups : one was ideal dietary habits group and the other was poor dietary habits group. Mental health status was evaluated using 28-item General Health Questionnaire Japanese version (GHQ28) and the score for 4 categories (somatic symptoms, anxiety and insomnia, social dysfunction and severe depression) were determined and the subjects were divided into 2 groups (low risk group and high risk group) using GHQ methods. The level of taste perception was evaluated using the filter paper disc methods to determine 5 tastes (sweet, umami, salty, sour and bitter)．
The ratio of the high risk group in each GHQ28 category was 55.2% for somatic symptoms, 52.1% for anxiety and insomnia, 22.9% for social dysfunction, and 16.7% for severe depression respectively. In each category of GHQ28, the high risk group had a higher ratio of poor dietary habits group than the low risk group. Especially, the significant relationship between mental health status and dietary habits was found in the category of social dysfunction and severe depression．
In the category of social dysfunction, the threshold of the salty taste was higher in the high risk group than the low risk group. Also, in the category of severe depression, the threshold of sweet and sour were higher in the high risk group than the low risk group.
These findings suggested that poor dietary habits may promote the social dysfunction and severe depression, resulting reduction of sensitivity to the salty, sweet and sour taste in female university students.

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The purpose of this study is to clarify the realities of the eating habits of children who have intellectual disability. Their development shows wide individual variation, and the aim of this study is to clarify the changes and improvements observed at the various developmental stages of eating, and ultimately to propose methods to support their eating in the future. To this end, a questionnaire survey was performed with their parents.
The tendency for the children to prefer an unbalanced diet was found to be improved as their developmental stage advanced, and more staple food items started not to be left uneaten, even though such foods were not necessarily eaten according to standard development. The food items left uneaten tended to be those with low water content and acidic food items.
By analyzing the realities of the eating habits of the side dishes, the development of eating behavior of children with intellectual disabilities will be more clarified.

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