著者

杉田 洋子 田中 美智 高橋 裕子 佐藤 由紀子 山田 寛

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.52, no.5, pp.421-427, 2001-05-15

被引用文献数

3

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In our experiment we asked 201 female college/junior-college students as subjects to judge body silhouettes that consisted of all possible pairs of ten female junior-college students' photographs. We analyzed the data of the pair-wised comparisons in terms of multidimensional scaling and found that the preference of body silhouettes had two dimensions. A multiple regression analysis was also applied to examine the relationship between the somatometric measures of body silhouettes and the two dimensions of preference. As a result, it was found that female college/junior-college students had a tendency to attach importance to the side of the body when they judged silhouettes and they were likely to prefer a body silhouette having a narrow-angled thinner abdomen, and a thicker bust and hips.

著者

山本 奈美 田村 咲江 松下 純子 石村 和敬

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.56, no.3, pp.141-151, 2005-03-15

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本研究は, 誘電凍結法の効果を調べることを目的として, 緩慢冷凍庫(-20℃)および急速冷凍庫(-45℃), 同種の急速冷凍庫内に磁場(20, 30, 40Hz)を発生させた誘電冷凍庫の3種類を用いて鶏胸肉を冷凍し, 緩慢凍結試料は-20℃で, その他は-30℃で1週間又は6カ月間貯蔵した後, 解凍後および蒸し加熱後の試料について重量変化と破断強度を測定し, 光学顕微鏡, 透過電子顕微鏡, クライオ走査電子顕微鏡による組織観察および画像解析を行った.1週間貯蔵した試料においては, 冷凍方法による顕著な相違は認められなかった.しかし, 6カ月間貯蔵では, 緩慢凍結と急速凍結を行った試料の破断応力値は有意に大となったが, 誘電凍結した試料ではこれらの値の変化は小さかった.急速凍結した試料の貯蔵6カ月後における筋線維の横断面には, 筋線維内に冷凍保存中のたんぱく質の変性によって生じたと考えられる大きな空隙が生じていた.これに対して誘電凍結した試料の顕微鏡像では, 極めて小さい空隙が分散して比較的冷凍前に近い状態を示していた.筋線維横断面の形態を画像解析して真円度の尺度で比較した場合も, 誘電凍結した試料は冷凍前の試料により近い傾向を示した.これらのことから誘電凍結法は, 鶏胸肉の比較的長期の保存に効果があると考えられた.

著者

宮坂 順子

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.55, no.4, pp.273-283, 2004-04-15

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The issue of heavy debtors has become serious. This paper seeks to extract and generalize the factors for heavy debt, to examine the social background of such factors from the viewpoint of genders, and to show effective methods for resolution. The data used here consist of consultation records of married persons who visited counselors specialized in family expenses (302 males, 150 females). In this paoer, I classified the incomes and expenses that increased the debts of those who sought consultation. Then, I analyzed the multiplicity of causes, mutual relations between causes, and relations among the family members of the persons who sought consultation. As a result, I was able to extract four factors for heavy debt: income, occupation, credit and saving. I also found that these factors are due to social dangers resulting from "the type of family that assumes males as breadwinners," which is based on the division of roles by genders in Japan. In conclusion, it is necessary for married persons to pursue a double income instead of a single income, which is vulnerable to risks and that it is essential to establish a lifestyle free from eender-based differences.

著者

影山 志保 諸岡 信久

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.56, no.1, pp.41-47, 2005-01-15

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In this study, the effect of environmental organic pollutants (detergents) on bacterial growth was investigated. Five different strains which may become routes of infection (i.e. food poisoning) were used: Staphylococcus aureus, Bacillus cereus, Enterobacter cloacae, Salmonella choleraesuis and Escherichia coli. The compounds tested in this study were sodium lauryl sulfate (SLS), deoxycholic acid sodium salt monohydrate (DESO), sodium undecanesulfate (SUDS), p-n-nonylbenzenesulfonic acid sodium salt (SNBS), 17β-estradiol, 4-nonlyphenol and bisphenol A. In the case of S. aureus, no significant differences in growth rates could be observed with and without the compounds at 1 mg/l concentration in the growth medium, although the growth rate for 4-nonylphenol were higher than that of the control. All other strains exhibited higher growth rates than the controls for all the compounds tested. On the other hand, B. cereus only showed a longer lag phase in case of 4-nonylphenol addition.

著者

岸田 典子 佐久間 章子 上村 芳枝 竹田 範子 寺岡 千恵子 森脇 弘子

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.56, no.3, pp.187-196, 2005-03-15

被引用文献数

2

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The responses to a questionnaire survey on the patterns of eating activity of 1,160 female university students were used to conduct of cluster analysis on 8 parameters, including the frequency of buying from convenience stores, eating out, and purchasing prepared meals and box lunches. The relationships among the eating activity patterns obtained, daily living habits and health condition were then analyzed. The eating activity patterns were classified into four clusters : cluster 1, mainly utilizing convenience stores; cluster 2, eating in; cluster 3, eating out; and cluster 4, mainly utilizing stores other than convenience ones. The ratios of cluster 2 on daily living habits such as the regular life pattern and on health habits such as eating breakfast nearly every day were significantly higher than the ratios of cluster 3 : contrarily, the ratios of cluster 3 with regard to self-assessed subjective symptoms such as loss of vitality and increased drowsiness were higher than those in cluster 2. Significant differences were also observed in the health habit scores (clusters 2>4>1>3) and in the score for subjective symptoms (clusters 2<4<1<3). The relationship between daily living habits and health condition showed cluster 2 to be the best, followed by cluster 4, cluster 1, and cluster 3 as the worst.

著者

川野 亜紀 細田 千晴 高橋 智子 大越 ひろ

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.57, no.1, pp.13-20, 2006-01-15

被引用文献数

5

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Mixed gel-sol samples were prepared by mixing yam gel with grated yam sol. The sol samples were prepared to five different levels of hardness : those resembling salad oil, yogurt, mayonnaise, grated yamatoimo, and mashed potato. The lowest hardness of the mixed gel-sol samples was achieved from the sol samples with a hardness similar to that of yogurt or mashed potato. The higher the concentration of the sol used in the sample, the higher were the values for the "adhesive energy" and "cohesiveness." The results of a sensory evaluation of the mixed gel-sol samples revealed that the higher the concentration of the sol used in the mixed sample, the more likely it was to be evaluated as "sticky" and "cohesive." The samples made from the sols similar in hardness to mayonnaise or grated yamatoimo were evaluated as the easiest to swallow. The samples made from the sols similar in hardness to yogurt or mayonnaise were rated having less "residual feeling in the mouth." The sensory evaluation comparing gel sample alone with mixed gel-sol samples revealed that those samples in which the gel was covered with the sol were more likely to be evaluated as "soft" and having less "residual feeling in the mouth" than sample of the gel alone.

著者

佐々野 好継

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.57, no.11, pp.753-759, 2006-11-15

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The object of this study is to clarify the construction and historical trends of living space, concentrating on Naisho or inner space found in Goto City, Nagasaki Prefecture, Japan. The investigation was made principally by field study of 158 homes in 7 districts in Goto City. Analysis was made of the floor plan and age of respective homes as well as the names given to rooms by the occupants. How the rooms were used daily as well as on special occasions was also analyzed. Attension was paid particularly to the peculiarities of Goto City with regard to the meaning of the names given to Naisho by the occupants, the relationship to other rooms, and what was found in Naisho. Results: 1. Of the four-room types, which included Naisho, the oldest home was built in 1925 and the latest in 1968, both located in Sakiyama. 2. Naisho in the homes built between 1924 and 1968 were arranged inside Adanoma or outer room. Naisho was arranged as a corridor or passage to Nando or storage space. In other words, Naisho was separated from Zasiki or normal room. It is to be noted that there were the dining and living rooms adjacent to Naisho. 3. It became clear that the homes with Naisho are a feature peculiar to Goto City as they are found in all the seven districts under study. 4. Nai of Naisho means inner or inside as against Ada or Adanoma meaning outer or outside. Naisho also means entrance to the inner space. 5. Prior to 1924 Naisho in Goto City was used as cooking space, and after 1924 it began to be used as dining and living space as well.

著者

貝沼 やす子

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.57, no.12, pp.785-792, 2006-12-15

被引用文献数

2

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1)凍結中の温度履歴では,-20℃より-40℃,塊よりはシート状,200gよりは100gの方が,短時間で最大氷結晶生成帯を通過した.特に,-40℃・シート状・100gが早く,-20℃・塊・200gが最も通過時間が長かった.2)テクスチャー測定ではほとんどの冷凍保存粥が炊きたてと比較して,かたく,付着性が大きくなり,冷凍保存により粥の性状が変化することが確認できた.団塊法では,-20℃より-40℃,塊よりはシート状,200gよりは100gの方がやわらかく,付着性が小さかった.飯粒法でも同様の傾向がみられたが,シート状・100g,塊・100gは-20℃より-40℃の方がかたく,最大氷結晶生成帯通過時間の短い-40℃の方が粥飯粒の崩壊が少ないためと考えた.3)画像解析結果では-20℃保存の粥に面積の小さな粥飯粒が多く存在していることが示され,これらの飯粒の存在が粥飯のテクスチャーに影響を与えたものと推察された.4)官能評価では,ほとんどの冷凍保存粥は,炊きたての粥と比較して,粒の形が残っておらず,粒々感,さらさら感がないと評価されたが,-40℃・100gは塊,シート状いずれも炊きたてに近い粥であると評価された.一方,-20℃,塊,200gの保存条件では炊きたてより粥の性状が劣ると評価された.以上,1)〜4)の結果から,保存形態を問わずに推奨できるのは100gの粥を-40℃に保存する方法であった.

著者

片山 眞之 片山(須川) 洋子

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.58, no.2, pp.75-80, 2007-02-15

被引用文献数

1

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市販乾燥ヒジキ(Sareassum fusiforme(Harvey)Setchell)に含まれるヒ素は,調理前処理として乾燥ヒジキを水に浸し一定時間水戻しすると溶出されてくる.浸漬水の液温を0℃,15℃,30℃,45℃,60℃,75℃,90℃とし,各々浸漬時間を20分,40分,60分,180分,360分に設定して溶出ヒ素量を定量した.同時に,膨潤ヒジキ画分のヒ素含量も定量した.ヒ素の定量は熱中性子放射化分析によった.乾燥ヒジキを75〜90℃の浸漬水で水戻しすると,20分以内に総ヒ素量の約70%が溶出されて膨潤ヒジキ中には約30%が保持されている.この内ヒジキ固形物に結合されているのは約10%である.45℃で水戻しを行うと20分以内に総ヒ素量の約60%が溶出され,約40%が膨潤ヒジキ画分に残存するが,この時ヒジキ固形物中に結合するビ素は総ヒ素量の20%以下である.なお,ヒ素溶出の機構が単一ではないことが推察された.

著者

加藤 佳子

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.58, no.8, pp.453-461, 2007-08-15

被引用文献数

3

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This study investigated the relationship among the drive for thinness, stress, and attitude toward sweets. It was clear that the drive afor thinness is related to stress, and it has been reported that sweets induce a comfortable feeling. Although a previous study had recognized the drive for thinness as explaning a positive attitude towards sweets, the drive for thinnes did not seem to directly explain this positive attitude. Rather, the stress induced by the drive for thinness did seem to explain the positive attitude towards sweets. A questionnaire survey was conducted on 258 university students (74 males and 184 females). The results indicated that the drive for thinness only explained a positive attitude towards sweets with the female subjects. A second questionnaire survey was then conducted on the 184 female university students. The results demonstrated that the drive for thinness itself did not lead to a positive attitude towards sweets, but that the combination of stress and the drive for thinness did lead to this positive attitude towards sweets.

著者

萬羽 郁子 五十嵐 由利子

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.59, no.8, pp.595-606, 2008-08-15

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The oil mist or kitchen exhaust diffuses into various parts of a house as well as the kitchen itself, the mist is responsible for the formation of oil stains on the surface of respective rooms, i.e., the surface of the ceiling and walls. With an open type kitchen, a range of the oil mist diffusion tends to expand, and the authors believe that the condition of the living-cum-dining room might be deteriorated as a result. Twelve residences in Niigata City were chosen to clarify the extent of the oil stain accumulation. In the first place, four to five Teflon sample plates (20×40 mm) were installed at four corners of the ceiling of the kitchen and living-cum-dining room. Three months after the installation, a process of removing the plates that had been installed in the corners of the ceiling started: the plates were removed one at a time in an interval of one month in order to measure the color difference (△E^*ab reading) by chroma meter. Furthermore, in some of the houses chosen, the sample plates were installed in the other rooms as well. It was confirmed that △E^*ab reading in all residences had increased in accordance with the passage of time. It was noted that the oil stain had a high tendency to accumulate at points where the ventilation stayed, and that the sagarikabe wall was effective for preventing the diffusion of the oil mist. It is also to be noted that the kitchen layout as well as the cooking performance at respective homes had much to do with the accumulation as well as the condition of the oil stains.

著者

大下 市子

出版者

一般社団法人 日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.56, no.11, pp.807-810, 2005-11-15 (Released:2010-03-10)

参考文献数

12

被引用文献数

1 5

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蒸し菓子の市販の山口ういろう(生, 真空製品)と名古屋ういろう(真空製品)について咀嚼試験, 官能検査を行い, 山口ういろうのテクスチャー特性を検討した.1) 山口ういろうの真空製品は生製品に比べ, 硬さは約1.1倍, 付着性は約3倍であった.2) 山口と名古屋の真空製品の硬さは, 山口は4379と, 名古屋の3389に比べ約1.3倍高い値を示した.付着性は, 山口は183ergと, 名古屋の583ergに比べ約1/3であった.凝集性は山口0.65, 名古屋0.53と山口が約1.2倍高い値を示した.3) 特性分析では, 硬さ, 弾力性, べたつきで有意に差が認められ, 山口は名古屋に比べ硬く, 弾力性があり, べたつきが小さかった.4) 嗜好分析では, 弾力, 歯切れ, べたつき, 甘さ, 総合評価で有意に差が認められ, 山口は名古屋に比べ, 歯切れ, べたつき, 弾力, 甘さ, また総合評価において好まれた.

著者

池谷 真梨子 柳沢 幸江

出版者

一般社団法人 日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.67, no.2, pp.55-65, 2016 (Released:2016-02-20)

参考文献数

33

被引用文献数

2

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本研究は手づかみ食べに関連する料理特徴について検討した. 手づかみ食べが最も多くみられる1か月間を後期, その直前2か月間を前期とした. 前期と後期の3か月間を合わせて手づかみ食べ発達時期とし, 前期と後期の料理特徴の差異について分析した. 対象は手づかみ食べ発達時期の乳幼児10名とした. 保育所の昼食時に週2回ビデオ観察を行った. 手づかみ食べ発達時期の手づかみ食べ頻度を料理区分別にみた結果,主菜が53.7±42.2%, 副菜が51.6±45.2%であり, それぞれ主食・汁物より有意に高かった. 次に, 主菜・副菜について前期と後期で手づかみ食べをする料理特徴を分析した. 前期は長さのみ (p<0.05), 後期は主材料の肉類 (p<0.05) ・調味における酢の使用 (p<0.01) ・調理法の揚げる (p<0.05) ・長さ (p<0.05) ・摂取率 (p<0.05) で有意差が認められた. 前期より後期で手づかみ食べに関連する料理特徴が多く認められたことから, 前期は料理特徴にあまり関係なく手づかみ食べをする時期であるのに対し, 後期は料理特徴が関係しやすい時期だと考えられた. さらに, 後期の手づかみ食べに関連する料理要因について二項ロジスティック回帰分析を行った結果, 調味の酢のみp=0.05であり, 手づかみ食べに関連のある要因は料理の要因だけではないことが示唆された.

著者

貝沼 やす子

出版者

一般社団法人 日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.57, no.4, pp.199-207, 2006 (Released:2007-10-12)

参考文献数

9

被引用文献数

3 3

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1) 米飯から調製する粥の物性には米飯の加水量の影響が大きく, 米飯の保存方法の影響は小さかった.2) いずれの米飯粥も加熱時間が長くなるにつれて付着性は増加する傾向を示したが, 粥飯粒自体は軟化傾向を, おもゆを含むとかたさは増加傾向を示した.3) 加水量の多い米飯を利用した1.7倍粥では米飯の吸水率は少なく, 分離液 (おもゆ) の粘性は小さかった. かたさ, みかけの破断応力も低い傾向にあり, 粥飯粒の外観は10分加熱ですでに過度に膨潤しており, 崩れが観察された.4) 加水量1.5倍, 1.3倍の米飯から調製した粥は, 1.7倍粥に比較してかたさ, みかけの破断応力, 分離液の粘性は高い傾向にあり, 粥飯粒の外観は米粥に似ていた.5) 官能検査において, いずれの米飯粥も20分加熱で米粥に近い性状であると評価された. 1.7倍米飯粥のみは20分加熱しても有意に水っぽいと評価され, 物性測定の結果に対応していた.

著者

小出(末久) 真理子

出版者

The Japan Society of Home Economics

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.63, no.9, pp.591-603, 2012

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People wore everyday clothes in the mid-Muromachi period, regardless of whether they were male or female. A kosode is a kimono of simple construction; therefore the importance of expression was not so much the ornamental design and pattern as it was the shape or construction. The style of Keichou kosode and Kanbun kosode appeared in early modern times. Shortly after that, some styles of kosode design appeared especially for women of the samurai and the merchant class during the Edo period. Kosode designs with different features are found in a few Keichou kosode; however, there has been no formal discussion of the kosode designs with such features in this period.The purpose of this paper is to examine the development of kosode designs and their expression in the Genre Paintings of the early Edo period. As a result of my research, I have identified four main tendencies:1) Six design styles of kosode can be found in this period;2) Each design had a large accentuated motif;3) The six design styles are related to the styles of Momoyama kosode, Keichou kosode and Kanbun kosode;4) The six design styles have some elements in common.

著者

角田 久美子 大久保 みたみ 山本 学

出版者

一般社団法人 日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.46, no.10, pp.959-968, 1995-10-15 (Released:2010-03-12)

参考文献数

8

被引用文献数

3

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Nutritional survey was carried out for aged individuals who lived singly in Akishima City and received community meal service twice a week, and the results were compared with those of the individuals, who did not receive the meal service. Their food habits were correlated with their daily activities. Thus, the more active life they spent, the better food habits they had.Individuals, who received meal service, spent rather passive life and their food habits were poor and monotonous. On their nutrients intake, the estimated mean intake of protein was 41g/day and that of iron was 5.5 mg/day. These were significantly lower than those in the individuals who did not receivethe meal service (p< 0.01).With respect to service meals offered, these meals contained rich nutrients compared with the requirements of them. However, the evaluation of present meal service program revealed that twice service a week did not serve to improve their food habits, or to correct their nutrients intake.

著者

名倉 秀子 大越 ひろ 茂木 美智子 柏木 宣久

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.50, no.4, pp.361-369, 1999-04-15

被引用文献数

7

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A questionnaire survey was conducted annually on the meal times during the first 3 days of New Year for the period 1986-1995. A total of 1,435 questionnaires to female college students were returned during the 10-year period, and the data were subjected to a time-series analysis. The ratio of persons eating per responder on each hour were analyzed by the Bayesian smoothing method to identify meal-time trends on a yearly and daily basis. The meal time on the first day indicated 2 peaks at about 10 A.M. and 7 P.M., and on the second and the third days showed 3 peaks at 9 A.M., 12 AM. and 7 P.M. These peaks tended to become less prominent year by year. Special New Year dishes were often eaten at about 10 A.M. on the first day, indicating a different dietary habit in food type and timing from the normal daily one. By the third day, however, the meal time and food type had almost returned to the daily dietary habit. The trend over 10 years moved closer to the daily dietary habit.

著者

江間 章子 貝沼 やす子

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.43, no.9, pp.897-902, 1992-09-15

被引用文献数

11

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For the basic study of rice cooking of Japanese Takikomimeshi, we examined the effect of soaking time and solution on infiltration of salinity and properties of the cooked rice. The results were as follows.(1) The method of soaking rice in seasoned solution took longer times for water absorption than the method of water.(2)The cooked rice soaked in seasoned solution was glossy. It was suggested that the surface of cooked rice grains was watery. It was considered that the salt distributed thickly at the circumference of the cooked rice grains. In case of short soaking time, such tendency was remarkable.(3)In the sensory evaluation, the cooked rice soaked in seasoned solution for 30 min. was evaluated to have much hardness and low adhesiveness. But the improvement of texture was recognized by extending the soaking time or decreasing the amount of salt.(4) The result of viscoelasticity of the cooked rice was almost agree with that of the sensory evaluation, being judged by the creep compliance.

著者

野田 耕作 庵原 知子 平野 裕子 早渕 仁美

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.42, no.8, pp.691-695, 1991-08-15

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L-アスパラチル-L-フェニルアラニンメチルェステル(アスパルテーム, APM)の各種果汁中における安定性について,果汁溶液に溶かしたAPMをアミノ酸分析計を用いたイオン交換タロマトグラフィーで分析することにより調べた.その結果,APMはキウイフルーツ,パインアップル,パパイアおよびメロンの各果汁溶液中で加水分解されることがわかった. とくに,メロン果汁溶液中では, APM 0.1%,果汁25%の条件下で約15時間でAPMは完全に分解した.パパイア果汁も高いAPM分解活性を示した.それに対して,オレンジ,温州みかん,グレープフルーツ, レモろ りんご,ぶどバいちごおよびマンゴの各果汁溶液中ではAPMは安定であった.キウイフルーツおよびパインアップル果汁溶液中でのAPMの分解産物は,レアスパラチ'トレフェニルアラニンであった.一方, パパイアおよびメロン果汁溶液中では,APMはその構成アミノ酸であるレアスパラギン酸とL-フェニルアラニンにまで分解された.

著者

岡本 祐子

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.47, no.9, pp.849-860, 1996-09-15

被引用文献数

1

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The present study was designed to investigate the relationship between women's identity achievement and family-relationship, and to discuss the aspects of identity integrity from the viewpoints of personal identity and mother identity in child-rearing stage. Data were obtained on the basis of questionnaire distributed to 147 mothers who had children of 3-5 years old. Subjects were divided into the following 4 types based on the scores of Ego Identity Scale (Rasmussen, 1964) and Motherhood Concepts Questionnaire (Hanazawa, 1992): I : The Integrated; II : The Traditional; III : The Independent; and IV: The Immatured. The results are summarized as follows: 1) The integrated mothers were satisfied with the family life more than the immatured mothers, and recognized to be better understood and accepted by their husbands better than the traditional mothers. 2) Considerable differences were clarified in family-relationship among the 4 types mentioned above by SCT analysis. The integrated mothers perceived their husbands most positively and were committed most actively to their families. On the other hand, the immatured mothers had the tendency to reject their husbands and children, and not to make active commitment to their families. It is suggested that positive relationship with husband and active commitment to family were instrumental for mothers to achieve matured identity, i.e., to integrate personal identity and mother identity.