寄留届綴は地域間移動がわかる一次資料としての記録価値が高いにもかかわらず、先行研究事例が少ない。その原因は、県にはなく、基礎自治体だけにある寄留届綴を含む旧役場文書を閲覧利用できる施設がないところにある。これらの有益な記録を分析し、その価値を明らかにすることを通じて、基礎自治体の公文書館で保存し、かつ公文書管理条例により利用に供することを提言する。

The purpose of this study is to help students and their guardians realize the importance of green vegetables in the diet. By principal component analysis, the factors about morality were extracted. A survey about taste preference, morality and stress was given to 1,710 students in Kagawa : the second year students of junior high schools, and the second year students of high schools. The survey participants were divided according to taste preference for the 6 food groups. (Group 1 is proteins, Group 2 is calcium, Group 3 is green vegetables, Group 4 is other fruit and vegetables, Group 5 is grains, and Group 6 is oils.) Each of the 6 groups of students was then analyzed and subdivided for stress and norm consciousness (high and low groups).

(1) Concerning morality, a significant difference was found in Groups 1 and 3 based on 4 factors : high feelings of public responsibility, concern for culture, peer relations and justice. Group 1 students tended to show low levels of morality about peer relations, while Group 3 students tended to show high levels of morality about public responsibility, concern for culture, and justice. We can recognize that the preference of green vegetables is influenced by how students are brought up in their families. A correlation between morality and stress can also be seen.

(2) Concerning stress, a significant difference was found in Groups 3 and 6 based on anxiety. Students in Group 3 tended to show low levels of anxiety, while students in Group 6 tended to show high levels of anxiety. Students who ingest green vegetables which contain minerals such as calcium tended to show low levels of anxiety and high levels of morality.

(3) In this study, a significant relationship was found between preference for green vegetables and students’ morality and stress levels. It is recommended that students and their guardians have a new appreciation of the importance of the foods in their diet.

The basic law on dietary education was enacted due to some problems connected with “eating", such as unbalanced diet, unsystematically meal, obesity, and lifestyle-related disease, and so on. Ever since, several programs for dietary education has been tried at educational institutions. Also, in order to promote dietary education effectively, various methods have been studied at many kinds of research institutes.

We have studied about the application of taste-modifying plants to food for many years. Taste-modification is the function changing taste by affecting taste buds, for example, you feel it tastes sweet even though it’s acidic, or you don’t feel any sweet taste.

We see this function as a temporary taste disorder. And we consider that people realized an importance of taste and appreciated sensing taste, then they will pay attention to eating habit by simulated experience of taste disorder. Therefore, as a method to promote dietary education effectively, we tried an approach from the taste education.

First, we conducted a survey of elementary school pupils to verify a validity of new method. As a result, there was a correlation between the interest of “eating” and the awareness of “taste”. And after the taste education class, interest level of “eating” has increased. Moreover, the awareness of “eating” changed from “feeling of fullness”, “visual effects”, “price” to “nutrition”, “health”, “atmosphere during a meal”.

These results show that elementary school pupils increased their awareness of eating by “Taste Education”, and they started to think of getting balanced nutrition for healthy body to enjoy meal. That is to say, it suggested “Taste Education” is an effective method to improve a dietary habit.