Eating habits in early childhood constitute the foundation of lifelong human health and are greatly influenced by the attitudes and lifestyle of the mother who lives with the child. Hence, providing mothers with accurate information about food will result in improved diet and dietary environment for their children.
We therefore conducted a food education class for 24 mothers of preschool children living in Sapporo. The program-based approach offered a 60-minute food education class once a month over a 6-month period. A survey questionnaire was used to assess changes in the participants’ dietary attitudes (12 items) and dietary behaviors (15 items), and pre-and post-test scores were compared using a paired t-test. The same survey questionnaire was administered to 38 mothers in a control group, who did not participate in the food education class in order to contrast their changes to those in the intervention group.
Mothers who participated in the food education classes reported increased interest in the following 4 items : “Food safety,” “Nutritional balance,” “Nutrients in foods,” and “Local food production for local consumption.” In the control group, the interest in “Lack of exercise” decreased. In terms of dietary behaviors, the intervention group reported improvements in the following 3 items : “I eat slowly and chew my food well during a meal,” “I pay attention to nutritional balance in my diet,” and “I practice good table manners.” No changes were observed in the control group.
As a result of this food education program, the participating mothers increased their interest in the topics covered by the program from the viewpoint of healthy child development, and improved their dietary behaviors. No changes were observed among mothers in the control group. Therefore, our study suggests that even providing a relatively short food education intervention (60 minutes) for mothers, if implemented continuously, can be effective.

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日本の農村における女性の参画状況を調べ，関連する統計を整理した。次に，都道府県単位で(1)個人起業数，(2)グループ起業数，(3)農業委員に占める女性の割合，(4)女性理事が２人以上在籍するＪＡ数の割合，(5)農山漁村女性ビジョンを策定している市町村数の割合，の５つの指標を偏差値化してその平均値を統合指標とした。統合指標の分布には有意な地域的傾向があった。また，指標値の高い県においては個人起業とグループ起業の増加に規則性はなく，伝統的形態を継承することの多いグループ起業に対しても支援をすることで，多様な女性参画のあり方が提供され活発な取組に繋がっていると考えられる。

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成人における重症の急性扁桃炎に対するFlomoxef (FMOX) の有効性, 安全性および有用性について検討し, 以下の成績を得た。
1. 扁桃陰窩より分離されたグラム陽性菌11株, グラム陰性菌6株, 嫌気性菌5株に対する MIC₈₀はいずれも0.39μg/mlであり, FMOXはバランスのとれた強い抗菌力を示した。
2. FMOXの総使用症例は30名であり, 臨床効果の判定では28名, 有用性ならびに安全性の検討では30名を対象とした。
3. 評価対象例28名における臨床効果は著効19名, 有効2名, やや有効5名, 無効2名で, 有効率75%であった。
4. 細菌学的効果はグラム陽性菌67%, グラム陰性菌100%, 嫌気性菌100%, 複数菌感染 100%の菌消失率を示した。
5. 副作用は薬疹1名, 下痢1名で計2名 (6%) にみられた。症状は使用中止により速やかに改善した。
6. 臨床検査値異常は7名 (23%) に認められ, 内訳はGOTとGPT上昇2名, GPT上昇4 名, BUN上昇1名であったが, いずれも一過性であった。
7. 有効性と安全性を勘案して判定した有用性は非常に満足14名, 満足11名, まずまず満足1 名, 不満2名, 非常に不満2名で有用率83%であり, FMOXは重症の急性扁桃炎に対し有用性の高い薬剤であると考えられた。

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Roxithromycin (RXM) was administered to 191 patients with chronic paranasal sinusitis. The overall rate of excellent and good clinical response was 58.1% as judged by the attending otolaryngologists and 56.0% as judged by the committee.
In bacteriological examinations performed on 39 patients before administration 52 organisms were isolated, and 25 (83.3%) of the 30 cultures examined showed sensitivities to RXM. Among patients infected with sensitive organisms the clinical efficacy rate (CER) was 81.0%.
X-ray examinations were performed on 59 patients with an CER of 66.1%. The rates for excellent and good results were 75.9% for maxillary sinusitis and 78.3% for ethmoid sinusitis.
Side effects, in the form of mild digestive symptoms, were noted in only 3 patients (1.6%), but no treatment was required even though RXM was administered for a long period of time, up to 178 days.
These results indicate that RXM is effective in the treatment of chronic paranasal sinusitis.

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It was judged that the cooking technology education was the center in shokuiku program. In this research, educational practice to a college man was done by using the program that acquires the cooking technology for the introduction and beginner’s class (three cooking practices). By having experienced the cooking practice, both the ownership rates of the cooking skill that was practiced and the dish practice at home rose. It was clarified that the dish practice at home was greatly related with the concern to food, and the food consideration. Person who cooked at home tended to use the processed food lower, and have higher satisfaction for own eating habits.

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To clarify the direction of Shοkuiku aiming at the reduction in the food loss, questionnaire survey was executed and the prosumer awareness to the food loss was examined. I suggested that the formation of subjectivity in eating habits developed by five stages ; I Basic eating habits fulfilled nourishment to maintain life, II Safe eating habits that maintain and improve health, III Eating habits with relations to surrounding persons maintaining the mental health, IV Eating habits cultivating self-esteem, V Eating habits cultivating the self-growth and the self-actualization. The consideration to the food loss and the formation of subjectivity were examined. As a result, it was clarified that the consideration to basic eating habits and to safe eating habits were not to connect easily to the action on the food loss decrease. It is necessary to understand food correctly for stock control and cooking, and to acquire judgment making good use of five senses. In addition, it is also necessary to press the formation of the subjectivity that develops to the self-esteem and the self-actualization.

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