著者

金子 俊之 河本 高伸 菊池 弘恵 塩田 真夫 弥武 経也 飯野 久和 辻 啓介

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.44, no.4, pp.245-254, 1993-04-15 (Released:2010-04-23)

参考文献数

18

被引用文献数

3

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イソマルトオリゴ糖の摂取が, 腸内環境と便通に及ぼす影響を明らかにするために, 腸内Bifidobacteriumを増殖させる有効量である1日10gもしくは15gを有志健常人に摂取させて検討した. 試験期間は5週間で, 1週目は摂取前, 2~3週目は摂取, 4週目は摂取休止, 5週目は再摂取とした.1) 1日10gの摂取により, Bifidobuterium菌数及び占有率の有意な上昇, Lactobacillus菌数の有意な増加, Bacteroidaceae占有率の有意な減少, Clostridium出現の抑制など, 腸内フローラが改善された.2) 同時に, 糞便pHは有意に低下し, 短鎖脂肪酸は増加傾向を, 腐敗産物は減少傾向を示すなど, 腸内環境が改善された. しかも, 試験の後半ほど効果が著しいことから, より長期の摂取が効果的であると考えられた.3) 摂取前の排便回数が少ない (3回/5日以下) 便秘傾向者では, 用量依存的 (10gと15g/日) に便通が改善された. しかも, 下痢などの重篤な副作用は伴わなかった.4) 相関係数の検定より, 糞便に含まれる酢酸は, 腸内環境及び便通の改善と密接な関係を持つと考えられた.

著者

古田 悦子 草間 経二

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.63, no.3, pp.157-162, 2012-03-15 (Released:2013-10-03)

参考文献数

4

著者

杉山一弥

出版者

日本家政学会

雑誌

日本家政学会誌

巻号頁・発行日

vol.58, no.5, 2007-05-15

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Kamakura-nenchuu-gyouji is a description of the clothing in various classes of samurai in East Japan. The clothes and accessories were different for each class. They were required by Kamakura-kubou to dress in different colors, shapes, and materials. This applied to every event and ceremony. There were also differences in vehicles. Mon, weaved into clothes, was also very important, because Mon was an expression of the Japanese sense of beauty. The giving a way of clothes after wearing them was also very important in the Muromachi period. The rules of clothing applied not only to daily clothing but also to armaments. Clothing always symbolized the classes and formality. In East Japan in the Muromachi period, the clothing of samurai were determined not by the scale of one's power but by the status of the Kamakura-Fu.

著者

村松 芳多子 鈴木 亜夕帆 寺嶋 芳江 土橋 昇 渡邊 智子

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.9, pp.725-732, 2004-09-15

被引用文献数

1

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Although, mushrooms have low nutritional value and are not easily digested, it is desirable to include them in the diet since they are rich in dietary fiber and vitamin D. This study evaluates the awareness of dietary habit and nutritional value among students studying nutrition and their families, with the objective of increasing the consumption of mushrooms and improving healthful dietary habits. Sixty percent of both the students and their families reported that they liked mushrooms, the orders of preference being shiitake, bunashimeji, maitake, and winter mushrooms (enokitake). Seventy percent of the students and their families ate mushrooms at least once a week. Tempura cooking style was least preferred the students. Both the students and their families value freshness and price when buying mushrooms, and purchase mushrooms because of their good taste. They also perceive mushrooms as being expensive.

著者

妹尾 紗恵

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.4, pp.211-219, 2008-04-15

被引用文献数

5

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An analysis of the structure of Japanese home cooking was made by producing a correlation diagram of the ingredients from a large number of recipes on an Internet site. The structural analysis of the ingredients to construct the ingredient correlation diagram consists of a four-step process : 1) making a synonym dictionary, 2) sorting according to the frequency of use, 3) clustering by using a Kohonen network, and 4) linking the clusters by using an association rule. The stability and changeability of the diagram were considered. In respect of the stability, the constancy of the ingredients with time and their versatility across different recipes were confirmed. Changeability was investigated by monitoring the emergence of new elements in Japanese home cooking due to the fusion of Japanese, Western and Chinese cooking culture.

著者

鷲家 洋彦 齋藤 章夫

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.12, pp.903-908, 2005-12-15

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Design and safety of the heel plays an important role in the construction of woman's shoes. When troubles such as braking and cracking of heels occur during walking, the heel makers are responsible for paying compensatory damages. Therefore, it is necessary to control the heel strength. The performance of a commercially available heel fatigue tester which utilizes continuous small impacts is excellent. However, several hours are needed to test one heel. As the designs of women's shoes are constantly changing and production periods are short, and it is necessary to determine the break characteristics of heels in a short time. We have developed a new instrument for the determination of heel strength and conducted research on how to make quick judgments on the brake characteristics of heels. Combined with the practical characteristics determined by the heel maker, the measurement method was applied to the improvement of heel strength, the optimization of production cost, the product design, quality control, and the development of new products. At present, some heel makers utilize the developed heel tester to judge the performance. If the strength is lower than safety standards permit, the shipment of the products will be stopped and the design of the product will be changed.

著者

真部 真里子

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.5, pp.295-305, 2008-05-15

被引用文献数

2

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Several kinds of stock made from dried bonito, sea tangle and other ingredients are used daily in Japanese cooking. The effects of traditional Japanese stock on the preference for food were examined by a sensory evaluation of steamed egg custard (tamagodoufu) and stewed Japanese radish (daikon-fukumeni). Four kinds of tamagodoufu and daikon-fukumeni were individually prepared with different stock, and the preferences for aroma and taste, as well as the overall preference, were evaluated. The results indicated that the overall preference was mainly attributable to the taste rather than the aroma, although the samples prepared with a specific stock could not always gain a high assessment. In fact, accumulated experience with a particular dish tended to raise the preference for that dish. However, the flavor of dried bonito stock was inclined to enhance the preference for a food.

著者

名倉 秀子 大越 ひろ 茂木 美智子

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.12, pp.753-762, 2007-12-15

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正月料理の地域的な特徴を知る目的で,全国を12地域に分割し,大学・短期大学の学生を対象に元日に喫食された料理について検討を行った.次のような結果を得た.1)全国平均の食事回数は2.92回/人となり,外食が0.34回/人,内食が2.58回/人を示した.関東I地域では外食が最も高く,北海道,北九州,南九州地域は低い値を示した.2)全国平均の副食料理は2.56品,その料理に動物性食品を1.97品含んでいた.副食料理数は近畿I地域より西の地域で全国平均より高く,動物性食品数では北海道,関東I,近畿II,北九州,南九州地域が全国平均より高い値を示した.3)全国平均の動物性食品の出現数は魚介類が1.39,肉類が0.43,卵類が0.16を示した.特殊化係数について,魚介類は関東II地域,肉類は北海道地域,動物性食品の調理法は北海道地域がそれぞれ最大値を示した.4)全国12地域の元日の食生活は主成分分析により,第一主成分の東西食文化要因,第二主成分の外部化要因により説明でき,北陸,東海地域を中心とし関東地域以北と関西地域以西の食文化の差が存在することを捉えた.本州,四国地域は北海道,九州地域より外部化の傾向が大きいことを捉えた.

著者

秋山 照子

出版者

日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.51, no.9, pp.799-808, 2000

参考文献数

35

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The four tea ceremony documents, Matsuyakaiki, Tennoujiyakaiki, Kamiya Soutan Nikki and Imai Soukyu Chanoyu Nikki Nukigaki, were examined to investigate the early-stage of kaiseki from the end of the medieval period to the beginning of the modern period. Twenty-five percent of kashi in kaiseki consisted of confectionery(rice cake, steamed bun, candy, sweetened and jellied bean paste, etc.)and 75% consisted of other food, which means that confectionery was still at an early stage of development. Among the other food were nuts, seeds and fruits, as well as various vegetables, potatoes and other starch, fungi, algae, etc. The kinds of food and recipes of that age suggest that the concept of kashi was not clear ; there was not a definite distinction between kashi and sai. The recipes used for kashi changed later ; for example, nishime continued to be used as a recipe for kashi, while frying fell out of fashion.

著者

佐藤 真理子 小島 みさお 豊島 泰生 坂本 紀子 田村 照子

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.7, pp.477-485, 2006 (Released:2007-10-12)

参考文献数

20

被引用文献数

1 2

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The comfort of sanitary napkins was examined by means of a questionnaire and through a wearing test. In the wearing test, the microclimate, both the temperature and humidity inside and outside of sanitary napkins, were measured every 10 seconds for 2h. Subjects consisted of 15 young healthy women who sat on chairs for 60 min, then stood and walked for 3 min, and again sat for 57 min under the experimental condition of 26°C and 60% RH. The results obtained were as follows: 1) The questionnaire showed that more than 60% of the subjects complained of sultriness discomfort during the menstruation period; 2) The wearing test showed that a high-humidity climate was formed in the space between the napkin and the skin, which caused subjective discomfort; 3) The correlation between the discomfort from the sanitary napkins and the difference in absolute humidity inside and outside of the napkins suggested that the discomfort from napkins could be reduced by a freer flow of water vapor.

著者

平田 未来

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.61, no.8, pp.473-482, 2010-08-15 (Released:2013-06-20)

参考文献数

59

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In the Late Victorian period, uniforms for schoolgirls appeared in some girls' schools. From the1880s to 1890s, some girls' schools unified gymnastic clothing, including sashes and other items like hats or collars. During the1890s, some girls' schools began to regulate the clothes worn during physical training and team sports on the sports ground. At first gymnastic uniforms were worn only on the sports ground, but then gradually some of them became regulation dress for daily use. From around 1900, uniforms appeared in some schools where things like house colors and initials were introduced for uniformity. Schoolgirl uniforms evolved from gym clothes, and each item identified each team or school. It is clear that school uniforms played a role in showing a schoolgirl's sense of belonging. In addition, they allowed schoolgirls to move freely and gave them independence. Therefore, uniforms reflected the changing society and led to a new age. This paper explores how schoolgirl uniforms developed in the Late Victorian age of England.

著者

下村 道子

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.48, no.9, pp.753-762, 1997-09-15 (Released:2010-03-09)

参考文献数

43

被引用文献数

3

著者

平井 信義

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.42, no.5, pp.401-404, 1991-05-15 (Released:2010-03-10)

著者

森久 瞳 木村 留美 杉山 寿美

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.74, no.7, pp.394-404, 2023 (Released:2023-08-05)

参考文献数

47

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本研究では, 飯, 汁, 菜から構成される我が国の献立構成に着目し, 昭和30年代前半の『栄養と料理』に掲載された夕食献立の献立構成と料理の特徴を検討した. その結果, 二菜献立, 一汁二菜献立は29.4%, 22.7%と多く, 一汁三菜献立は6.1%と少なかった. また, 汁物を含む献立は45.1%, 主食を白飯とする献立は56.4%であった. 一汁三菜献立については, 白飯を主食とする献立, 和風の汁物が多かった. 1品目の菜の主材料は魚介類46.4%, 肉類17.5%, 野菜・いも・豆類36.1%であった. 菜は, 1品目の菜, 2, 3品目の菜ともに, 50年代よりも30年代において, 和風の菜が多く, 洋風, 中華風の菜が少なかった. しかし, 主食が白飯の献立では30年代と50年代の洋風の菜の割合に有意な差は認められなかった. また, 一汁三菜献立では30年代と50年代の料理様式に有意な差は認められなかった. これらの結果から, 昭和30年代において, 白飯を主食とする一汁三菜献立が必ずしも日常的な献立構成ではないこと, 一汁三菜献立には洋風の菜が組み合わされにくく, 和風の菜が組み合わされやすいことが示唆された.

著者

大石 さおり

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.62, no.1, pp.59-68, 2011-01-15 (Released:2013-07-16)

参考文献数

11

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This study examined the relationship between the actions of piercing, cosplay, and self-mutilation, and self-image. The subjects were 157 female university students majoring in the field of clothing and fashion. The data was analyzed by factor analysis, a t test, and ANOVA. It was hypothesized that there would be differences between different groups of subjects:(1)those with piercings and those without;(2)those who had experienced cosplay and those who hadn't; and(3)those who had performed self-mutilation and those who hadn't, not only on the impressions others had of them, but on the impressions they had of themselves. The results showed that the hypotheses were valid and that the three actions of piercing, cosplay, and self-mutilation were related to one's self-image. Furthermore, the results revealed that there were differences among the three actions. Having piercings or not may have a “reverse impression" effect; that is to say, the impression one has of herself may be the opposite of the impression others have of her. Having experienced cosplay may result in having both a positive impression of oneself and being looked upon positively by others. Those who experienced self-mutilation tend to be seen negatively by others and have a poor self-image. As a result, it was clarified that these three alterations to one's appearance related to the way students saw and evaluated themselves and how they saw and evaluated others.

著者

米今 由希子

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.59, no.5, pp.313-319, 2008 (Released:2010-07-29)

参考文献数

18

被引用文献数

1

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19世紀後期イギリスで、衣服改良を目的として設立させた合理服協会の活動と理念を明らかにし、19世紀後期イギリスの女子服の変化の過程を考察することを目的とした。資料としては、合理服協会が発行していたThe Rational Dress Society’s Gazetteをとりあげた。結果として、合理服協会は、合理的な服とは健康的であり快適であり、美しい服であるという理念のもと、衣服改革の促進を目的として活動していたことが分かった。また、講演会を通して啓蒙を進めており、また具体的なデザインを発表し着用を推進していたことも分かった。合理服協会の衣服改革は着用する女性だけではなく、男性に対する意識改革であったともいえ、19世紀後期イギリスにおいて、衣服を通して新たな意識を提示したと考えられる。

著者

東口 みづか

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.61, no.4, pp.239-244, 2010-04-15 (Released:2012-12-13)

参考文献数

3

著者

江角 由希子 小原 郁夫

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.52, no.7, pp.597-604, 2001-07-15 (Released:2010-03-10)

参考文献数

21

被引用文献数

5

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女子短大生の四基本味に対する味覚感受性の視覚刺激による影響について検討した.甘味, 塩味, 酸味および苦味を連想する食品についてアンケート調査し, 各味質について選び出された食品のうち上位3品を視覚刺激のための食品とした.そして, 視覚刺激のない状態および味質を連想する食品を直視する視覚刺激のある状態で濾紙ディスク法による味覚検査を行い, 以下の結果を得た.(1) 基本味を連想する食品について, 甘味は連想されやすく, 塩味は連想されにくかった.また, 苦味を連想する食品の種類が多く, 個人差が大きかった.(2) 酸味に対する感受性は, 視覚刺激により鈍化した.特に, 舌縁部において鈍かった.(3) 甘味食品による視覚刺激は, 甘味感受性以外の味覚感受性を鈍くする傾向を示した.(4) 塩味食品による視覚刺激は, 味覚感受性に対する影響がみられなかった.(5) 酸味食品による視覚刺激が, 味覚感受性に対して最も大きな影響を及ぼし, 甘味感受性を鋭敏化し, 酸味感受性を鈍化させた, (6) 苦味食品による視覚刺激は, 甘味および塩味に対する感受性を鋭敏にさせる傾向を示した.(7) 舌中央部の味覚感受性は, これまでにもいわれているように, 鈍いことが確認できた.また, 視覚刺激よりさらに鈍化する傾向であった.一方, 舌尖部は, 視覚刺激により鋭敏になる傾向が強かった.これらの結果から, 味覚感受性と視覚刺激の問に関連性のあることが明らかになった.

著者

玉木 雅子 鵜飼 光子

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.54, no.1, pp.69-76, 2003-01-15 (Released:2010-03-10)

参考文献数

15

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タマネギを充分に褐変するまで炒めたときの性状の変化を調べた.(1) タマネギを長時間炒めると水分の蒸発とともに, 色, 味, 香りが変化した.できあがり量が40%から20%へと減少する過程で色調が急激に変化し, 刺激臭も消失, 甘く香ばしい香りへと変化した.炒めることにより甘味だけではなく酸味や苦味も生じた.(2) タマネギの色が褐色に変化するまで炒めると, グルコース, フルクトースおよび遊離糖総量が減少した.(3) 炒め時間の異なるタマネギからスープを調製すると, 材料となる炒めタマネギとは味や香りの感じ方が異なり, フレーバーの優れるスープを調製するためには炒めタマネギよりも長時間の炒め操作が必要であった.(4) 炒めタマネギやオニオンスープの糖含有量と, 官能評価による甘味の強さとは対応しなかった.

著者

山本 咲子

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.68, no.8, pp.421-429, 2017 (Released:2017-09-06)

参考文献数

31

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The purpose of this study is to clarify the life problems of unmarried women in non-regular employment. Amartya Sen's Capability Approach that provides a new way of understanding of life quality is applied in order to do so. The survey took the form of interviews which were conducted among 6 participants. The results of the survey were as follows: various social conditions that make it hard to escape non-regular employment or have stable income, such as fixed-term contracts system, unstable work environment and suspicion towards the pension system, made participants unable to think positively about the future. To resolve these life problems, I propose several measures: to secure the opportunity of stable employment for non-regular employees; to conduct a seminar that would educate people about the position of non-regular employees within the current economic structure; to introduce a policy that would improve the low wages of non-regular employees.