著者

岡野 雅子

出版者

日本家政学会

雑誌

日本家政学会誌 = Journal of home economics of Japan (ISSN:09135227)

巻号頁・発行日

vol.47, no.5, pp.435-444, 1996-05-15

参考文献数

7

被引用文献数

1

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The purpose of this study is to discuss how children perceive their families and home lives, where they were born and where they have been brought up Observations of their make-believe plays were made: 1) Mother's role was the main one while they played house in the day nursery, while father's role was supplementary. Mother in their play prepared meals, took care of baby and did shopping. In other words, the family and home life portrayed were not largely different from those conventionally portrayed in the past. 2)Children in the children's home I observed interacted less with each other, only few playing house. Each child's symbolic play portrayed the acts of eating, sleeping and taking care of baby. I heard little references to their family relations. 3) It is easy for children to recognize the acts of eating, sleeping and taking care of baby in their daily life. However, the child's view differs between those children in the day nursery and those in the children's home. The former enact family and human relations while the latter portray independent acts not related to one another. 4) Children in the children's home seem not to have developed the abstract images The family and home life are important in developing a child's abstract concepts, which, in turn, influence him/her in forming good relationships with others.

著者

坂田 由紀子

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.41, no.7, pp.p637-645, 1990-07

被引用文献数

2

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(1) The manners of holding chopsticks of 235 female college students in Kyoto have been classified into two types, i. e., S1 of a traditional type and S2 of the other. S1 was 46% and S2 was 54%, and the former was smaller than the number reported by Mukai et al. in 1978. (2) The difference between S1 and S2 was statistically significant when examined in difficult manipulation. (3) The manner of holding chopsticks relates to the behavior in living environment. Members of S1 have been continually trained by their parents since their childhood. Members of S2 feel it very difficult to manipulate chopsticks properly at table.

著者

蟻川 トモ子 大島 さゆり

出版者

日本家政学会

雑誌

日本家政学会誌 = Journal of home economics of Japan (ISSN:09135227)

巻号頁・発行日

vol.46, no.7, pp.635-640, 1995-07-15

参考文献数

15

被引用文献数

1

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Changes in sugar components, acidity, pH and coloration during aging of Ume (Japanese apricot, Prunus mume Sieb. et Zucc.) liqueur stored at 30℃ or room temperature were followed for 1 year, and results described below were obtained. 1) Only the dissolution of solid sucrose took place until 4 days after mixing of fruit, candy sugar and Shochu, leading a rapid increase in total sugar content in liquid phase, and no inversion of sucrose was recognized. 2) The inversion of sucrose began 4 days after mixing owing to the increase in acidity, which was caused by the extraction of citric acid from the fruit. The inversion proceeded rapidly from 10 to 90 days after mixing, and proceeded slowly thereafter to reach completion after about 200 days. 3) The acidity (expressed in ml of 0.1 N NaOH required to neutralize 10 ml liqueur) was 6.1 and 4.4 immediately after mixing in samples stored at 30℃ and room temperature, respectively, and increased rapidly to reach 20.0 and 19.6, respectively, after 30 days. The values increased slowly thereafter to reach 25.4 and 21.6, respectively, after 365 days. 4) The pH of the liquid was about 3.2 at first, which was dropped to 3.0 after 4 days, and no appreciable change was observed at the later stage of aging. 5) The coloration of the liquid increased linearly with time even after the completion of sucrose inversion, probably due to amino-carbonyl reaction between sugars and amino compounds extracted from the fruit. The course of aging of Ume (Japanese apricot) liqueur was discussed on the basis of above results.

著者

川崎,衿子

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.50, no.10, 1999-10-15

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As Japan opened the door to the rest of the world in the Meiji Era, the wave of westernization spread rapidly over many sectors of Japanese society. One of the most remarkable impacts it made was on the style of dwelling and here we find that the grassroots-level Christian missionary work in many parts of Japan played an important role. This report is a case study that focuses its attention on the missionary activities of Gurney and Elizabeth Binford. This missionary couple engaged in their preaching activities primarily in Ibaraki Prefecture during the period of 37 years, from the time of their arrival in 1899 until 1936 when they left Japan. They opened up their home to the public to show what the Western style of living was like. They taught the local people not only the Western cooking and housekeeping but also the family management based on love and respect as well as pure life. Their activities attracted the attention of younger people, especially those young women who admired Western culture and were sensitive to new ways of thinking, prompting them to long for improvement in their dwelling life. It should be noted that the Western style of dwelling spread in the Japanese society, keeping pace with the modernization and democratization led by Christian spirits. In later years, the trend was carried on by the efforts of the female members of Omi Mission; it was in Omihachiman in Western Japan where dwelling life saw remarkable improvement.

著者

増田,智恵

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.53, no.8, 2002-08-15

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3次元体表曲面を密着して覆うパターン形状の分類を明確にするため,新しい衣服パターン設計を構想した。本報ではサイズを除いた密着衣服原型(密着衣)の曲面形状の特徴を抽出するため,曲面幾何学を利用した"角度による点集中のガウスの曲率(Kc=2π-θ:欠損角)"による新しい理論を導いた.5つのダーツを縫製して,3つの境界線(ネックラインなど)の穴を覆ったような密着衣閉曲面を想定した.その5つのダーツのKcの総和と3つの境界線のKcの総和の合計には一種の保存則,4π(720度)が理論的には成立する.203名の青年女子の胴部に適合した密着衣に理論を適用した結果,それぞれのモデルのKcの合計角度は720度の一定値になった.サイズに依存しない,密着衣のバストの膨らみ,背面の突出,ウエストのしまり,肩傾斜などの三次元的曲面形状の特徴を,各ダーツと各ラインのKcの配分から把握できた.これらの特徴がパターンの相似的曲面形状分類のための有効な資料であることが示唆された.

著者

丸山 義皓 園田 正

出版者

日本家政学会

雑誌

日本家政学会誌 = Journal of home economics of Japan (ISSN:09135227)

巻号頁・発行日

vol.49, no.4, pp.341-351, 1998-04-15

参考文献数

15

被引用文献数

1

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A long history of casual observations has asserted that households tend stabilize aggregate fluctuations both in terms of employment and of demands for goods and services. This paper tries to rigorously test the possibilety of their stabilezing effects by the standard statistica methods againt aggregate data of Japanese economy. In representing secular trends by means of growth functions, the short-term fluctuations in these data are estimated by the deviations from their growth functions. Their stabilizing effects are analyzed for possibility by means of covariances among these deviations. The estimated results exhibit that the stabilizing effects of household expenditures for services and nondurables exceed the similar effects of government expenditures and government capital formations on the fluctuation of GDE supposedly generated by those in business capital formations, and that the stabilizing effects of persons not in labor force, self-employed and unpaid family workers far exceed the similar effects of the unemployed on the fluctuations of employees.

著者

ガンガ 伸子

出版者

日本家政学会

雑誌

日本家政学会誌 = Journal of home economics of Japan (ISSN:09135227)

巻号頁・発行日

vol.57, no.3, pp.143-149, 2006-03-15

参考文献数

13

被引用文献数

1

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The objective of this paper is to analyze the Japanese household consumption patterns during 1990-2003, after the bubble economy burst, by estimating a Linear Approximate Almost Ideal Demand System (LAIDS) model. The author used the quarterly workers' household data compiled in Annual Report on the Family Income and Expenditure Survey. Empirical results show that the items such as "Food," "Fuel, light and water charge," "Medical care" and "Reading and recreation" were necessities, and "Housing," "Furniture and household utensils," "Clothes and footwear," "Transportation and communication," and "Education" were luxuries. While the luxury items strongly responded to own-price change, the necessity items showed weak response. A lot of necessity items were independent of other items, but luxury items such as "Clothes and footwear," "Education," "Reading and recreation" and "Other living expenditure," were notably substitutional or complementary for other items. "Education" was substitutional not only with luxuries but also with some necessity items. It proves that Japanese household has struggled to maintain the high educational expenses until reducing the necessity in the long period of recession following the bubble economy burst, because "Education" is an important item of life cycle planning.

著者

小西 史子 黒川 衣代

出版者

日本家政学会

雑誌

日本家政学会誌 = Journal of home economics of Japan (ISSN:09135227)

巻号頁・発行日

vol.51, no.4, pp.273-286, 2000-04-15

参考文献数

28

被引用文献数

11

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The effect of parent-child communication on the mental health condition was examined by questionnaire response from 758 junior high school students. The scores indicating communication with the father were significantly lower than those for communication with the mother. Low scores were seen in the answers to the questions "I think I can tell my father how I really feel about something, " "If I were in trouble, I could tell my father, " and "I openly show affection to my father." The scores for communication with the father were significantly correlated with the mental health condition of the students, with high correlation being found for the questions "I think I can tell my father how I really feel about something, " "If I were in trouble, I could tell my father, " and "When I ask questions, I get honest answers from my father." Communication discrepancy, in the case of a student giving a negative answer and the father giving a positive answer to the same question, affected the mental health condition. Communication consistency, in the case of both a student and father giving a negative answer to the same question gave the lowest scores for the mental health condition. Communication discrepancy, in the case of a student giving a negative answer and the mother giving a positive answer to the same question, also affected the mental health condition ; however the number of cases of this type of discrepancy with the mother was less than that discrepancy with the father.

著者

岡本 洋子

出版者

日本家政学会

雑誌

日本家政学会誌 = Journal of home economics of Japan (ISSN:09135227)

巻号頁・発行日

vol.55, no.8, pp.617-622, 2004-08-15

参考文献数

11

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味変容物質のひとつであるギムネマ・シルベスタ(Gymnema sylvestre, R. Br.)抽出物を用いて,甘味物質に対する感受性について,その抽出液を味わった前と後を比べ,どのような相異がみられるのか調べた.その抽出液の濃度は被験者が受け入れ可能な濃度とした.甘味物質として,単糖・二糖類,オリゴ糖,糖アルコール,ペプチド等に分類される27種類を用いて,味感受性検査を行った.同様の味感受性検査を,酸,塩,苦,うま味物質についても行った.味感受性検査は,18~20歳の健康な女子学生28名を被験者として,全口腔法・下降系列極限法によって行われた.全被験者のうち, 50%の人が識別できる濃度をプロビット法によって求めて味感受最小濃度(閾値)とした.甘味物質27種類について,ギムネマ・シルベスタ抽出液を味わった後の甘味感受最小濃度は,抽出液を味わう前に比べ,2~13倍もの高い値であることが示された.従来から使用されている甘味物質だけでなく,近年開発された甘味物質についても,ギムネマ・シルベスタ抽出液を味わった後の甘味感受最小濃度は味わう前に比べ,著しく上昇することが明らかにされた.しかしながら,酸,塩,苦味物質各1種類,うま味物質3種類では,ギムネマ・シルベスタ抽出漁を味わう前後の味感受最小濃度の間には,ほとんど差が認められなかった.ギムネマ・シルベスタ抽出液を味わった後の甘味感受については,ある限度以下の濃度では,これまでの研究者が述べているように,あたかも純水を飲んでいるかのように感じたが,ある限度を超えた濃度では,甘味を感じることを認めた.一方,ギムネマ・シルベスタ抽出液を味わった後,酸,塩,苦,うま味の感受については変化を認めなかった.

著者

秋山,照子

出版者

日本家政学会

雑誌

日本家政学会誌

巻号頁・発行日

vol.51, no.9, 2000-09-15

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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

香川 実恵子 松本 美鈴 畑江 敬子

出版者

日本家政学会

雑誌

日本家政学会誌 = Journal of home economics of Japan (ISSN:09135227)

巻号頁・発行日

vol.51, no.8, pp.699-708, 2000-08-15

参考文献数

18

被引用文献数

5

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アオリイカ, スルメイカ, ヤリイカの生, 加熱肉を即殺後5日間貯蔵し, 官能検査, 物性分析を行った.生アオリイカは, ねっとり感が強く, 嗜好的にも好まれた.しかし, 加熱により伸び率が大きくなり, 歯切れが悪くなった.生スルメイカは, 最も硬く, ねっとり感が乏しく, 嗜好的にも好まれなかったが, 加熱すると, 歯切れが良くなり, 他のイカとの嗜好的な違いがみられなくなった.貯蔵による物性変化は生イカにおいて顕著であり, いずれのイカでも引っ張り強度が低下し, 付着性が増加し, 硬さが減少し, 貯蔵1日でイカ肉が軟化した.クラスター分析を行った結果, 生イカでは貯蔵の有無により, 加熱イカでは種類により, イカ肉のテクスチャーが大きく異なることが明確になった.

著者

岡本 洋子 田口 田鶴子

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.48, no.7, pp.621-631, 1997

参考文献数

20

被引用文献数

4

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A survey of the effect childhood diet on the taste sensitivity and personality in later life was conducted on college students from 18 to 20 years of age (93 females). The sensitivity toward sweet, sour, salty, bitter and umami tastes was measured by using aqueous solutions. The students recalled the tastes and nutritional balance from childhood when preparing daily meals. Dishes such as Hamburg steak, curry and rice, and nimono were eaten, together with snacks, cakes and sweet rolls by most of the 93 subjects during childhood. Most of the subjects recalled eating tasty and enjoyable meals around the family dinner table, and that their mothers prepared everything from scratch. A few of the students recalled eating meals alone and having a lot of fast food. Taste sensitivity tests with aqueous solutions showed that the subjects could perceive 0.1-0.6% of sucrose, 0.01-0.05% of citric acid, 0.01-0.06% of sodium chloride, 1.0×10^lt-9gt-1.0×10^lt-4gt% of quinine, and 0.005-0.035% of MSG. Little difference was found between the diet in childhood and the subsequent taste sensitivity. There was, however, a significant correlation between the diet in childhood and 8 of the 12 personality traits. A balanced diet in childhood had a good effect on personality (i.e., absence of depression, an active demeanor and social extravesion). We conclude that a good diet during childhood had little influence on taste sensitivity in later life, while it had a positive influence on personality development.

著者

丸山,悦子

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.43, no.2, 1992-02-15

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炊飯における米の浸漬については,松元らにより米粒切片の膨潤状態から30〜120分間が適当であるとされ,また関らは,20℃で浸漬した場合,30分間以上15時間まで飯のα化度には浸漬時間による差はみられず,食味上はいずれも同様に好まれたと報告している.米の浸漬温度や浸漬時間は、炊飯過程における昇温時間と相互に関連しており,昇温時間を長くすることによって浸漬時間の不足をカバーすることができるとされている.浸漬における吸水量が多くなると昇温時間は短くてよいと考えられ、浸漬による吸水量を増加させることによって浸漬時間や昇温時間を短縮することが可能と思われるが、浸漬時間や浸漬温度と昇温時間との関連性については、ほとんど検討されていないのが現状である.すでに市販の自動炊飯器においては、米の浸漬中の吸水を40℃で行い,炊飯を迅速に行うために種々の工夫がされているものがあり,日常炊飯においても,米の吸水を急速に進行させるために温水を用いる場合もある.今回は,米の浸漬温度や浸漬時間,昇温時間との関連を明らかにすることを目的として実験を行い,若干の知見を得たので報告する.

著者

石井 克枝 土田 美登世 西村 敏英 沖谷 明紘 中川 敦子 畑江 敬子 島田 淳子

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.46, no.3, pp.229-234, 1995

参考文献数

25

被引用文献数

7

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本研究は牛肉の低温加熱による呈味物質と呈味性の変化についてみたものである.牛肉を薄切りにし,真空パックしたものを40,60,80℃で,10分,1,3,6時間加熱した.遊離アミノ酸は40℃,6時間加熱したときにもっとも多く生成し,酸可溶性ペプチドは60℃,6時間加熱したときにもっとも多く生成した.60℃,6時間加熱した牛肉エキスと,60℃,10分加熱した牛肉エキスの呈味を官能検査により比較すると,60℃,6時間加熱した牛肉エキスの方がまろやかだった.二つの牛肉エキス中の遊離アミノ酸,5'-IMPはほとんど同量であったので,まろやかさは加熱によって増加したペプチドによるものではないかと考えられた.

著者

勝田 啓子 高橋 洋子 佐藤 恵美子

出版者

日本家政学会

雑誌

日本家政学会誌 = Journal of home economics of Japan (ISSN:09135227)

巻号頁・発行日

vol.46, no.5, pp.431-437, 1995-05-15

参考文献数

22

被引用文献数

1

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The creep behaviors for "Dangos," which were prepared with various particle sizes of non-glutinous rice powder and were stored at 0 and 25℃ for 1 and 24h, were measured in the temperature range of 10 to 55℃. The apparent activation energies, ΔH_a, and fractional free volumes, f_0, were calculated, then these parameters were compared with those obtained from glutinous one. The values of ΔH_a for "Dangos" prepared with non-glutinous rice powders were smaller and the values of f_0 were larger than those with glutinous rice powders with any particle size. "Dango" prepared with 150-200 mesh of non-glutinous rice powder possessed the maximal ΔH_a and minimal f_0 ,it was independent of storage temperature (0℃, 25℃) and storage time (1h, 24h), as same as glutinous one stored at 0℃. These results suggested that "Dango" prepared with coarse powder possessed the porous structure resulted in the presence of clump of particulated aggregates. While, "Dango" prepared with 150-200 mesh powder had a fine packed structure. The structure of "Dango" prepared with glutinous rice powders was finer than that with non-glutinous one.

著者

松村 康平

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.42, no.4, pp.389-390, 1991

著者

難波 敦子 成 暁 宮川 金二郎

出版者

日本家政学会

雑誌

日本家政学会誌 = Journal of home economics of Japan (ISSN:09135227)

巻号頁・発行日

vol.49, no.2, pp.193-197, 1998-02-01

参考文献数

6

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A search for the correlation between Japanese and Chinese food cultures identified the production of natto, a non-salted and fermented soybean product, in China. Natto is prepared by Jingpo-zu in Dehong Thai-zu Jingpo-zu Province of Yunnan in China. Boiled soybean covered with bamboo grass, straw or loquat leaves is left to ferment in a bamboo basket. After fermentation, it is eaten with pepper, or salt and pepper is added to produce a seasoning like Japanese miso. Salted natto is also dried for storage as drynatto, and some natto is used to prepare Shui-douchi a kind of supplementary food. Our search indicates that the nattoline from Nepal via Bhutan and Myanmar that has been presented by Sasaki can be extended to Yunnan in China.

著者

甲斐 今日子 彌冨 美奈子 榎本 雅穂

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.52, no.7, pp.641-646, 2001

参考文献数

13

被引用文献数

3

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To verify the cleaning performance and sanitary condition of acrylic fiber dish cleaner, which is used without detergent, we compared its cleaning performance with that of sponge dish cleaner, which is used with detergent. The following results were obtained. (1) It was proved that the cleaning power of acrylic fiber dish cleaner is equivalent, under certain conditions, to that of sponge dish cleaner used with kitchen soap or synthetic detergent. (2) In the case of cleaning a polypropylene dish having residue of hot hamburger steak, the cleaning power of the acrylic fiber dish cleaner was low when the temperature of the water was low. However, as the water temperature increased, so did the cleaning power, to the point of being equivalent to that of the sponge dish cleaner used with kitchen soap. (3) The sanitary condition of acrylic fiber dish cleaner after being used can sufficiently be maintained using a simple method such as washing with kitchen soap, as in the case of cleaning a dish having residue of hot hamburger steak. However, in the case of cleaning a dish having residue of uncooked food such as raw fish, chlorine disinfection is necessary in addition to washing with kitchen soap.

著者

山本 寿 粟飯原 菜美 伊庭 なつき 西嶋 三香子

出版者

日本家政学会

雑誌

日本家政学会誌 = Journal of home economics of Japan (ISSN:09135227)

巻号頁・発行日

vol.57, no.8, pp.513-521, 2006-08-10

参考文献数

31

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Noodles were prepared from sawa, tapioca and Chinese yam flour, using water added at various temperatures, and different weight percentages of yam flour, weight ratios of sawa/tapioca flour and boiling time for the noodles. The stress-strain characteristics of these noodles were compared with those of wheat noodles. All the characteristic values for the sawa mixed noodles were greatest with water added at 70℃. The stiffness increased linearly with increasing percentage of yam flour. Increasing the sawa/tapioca ratio reduced the stiffness and led to a progressively increasing reduction in the breaking stress and energy. All characteristics of the sawa mixed noodles prepared with water added at 70℃, 20% yam flour and sawa/tapioca flour in a weight ratio 5/5 boiled for 10 min showed no significant differences from those of wheat noodles. A sensory evaluation was carried out with a 7-point scoring scale to compare these sawa mixed noodles and wheat noodles. The wheat noodles were evaluated higher in color and external appearance, while the sawa mixed noodles were evaluated higher in hardness.

著者

壁谷沢 万里子 長沢 由喜子 KABEYASAWA Mariko NAGASAWA Yukiko

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.39, no.11, pp.p1141-1153, 1988-11

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The purpose of this study is to grasp the actual conditions of the use of domestic services, to discover the use-factors, and to clarify the use-structure. Part 1 is a report on the factors which were extracted from the analysis of housewives in their use-tendency according to age, family type, occupation, and education. The results obtained were as follows : 1) Especially in the services relative to food, the controlling factors of use were at work in the older group. 2) The promoting factors of use which worked on the younger group were their tendency to convenience and evaluation of quality. 3) The peculiarities of use-tendency in the single or couple family type were recognized. 4) In the services relative to clothing, the tendency of those working full-time was remarkable. Evaluation of quality in these worked as the promoting factors of use and caused the use-fixation. 5) The economic condition of lower educated group worked as the controlling factor of use. 基本的属性との関連において家事サービスの利用傾向について分析を行った結果, 利用促進および利用抑制要因に関して得られた考察の要約は次のとおりである. 1) 食品関連項目のなかで, とくに新たな加工形態の食品 (冷凍食品・レトルト食品・半調理品など) は51歳以上の高年齢群に利用抑制が強くはたらく事実が確認された. 2) 高年齢群の利用拒否の根強さは, 利用動機からもうかがえ, 家事に対する保守性・利用に対するうしろめたさ・加齢に伴う食嗜好の変化などが抑制要因としてはたらくことによると推察される. 3) 若年齢群の利用促進要因としては, 第1に利便性志向が指摘され, 第2に他年齢群に比較して質評価が高いことがあげられ, とくに家族との外食において顕著である. 4) 高年齢群の単独・夫婦のみ世帯において, 家族人数・経済性・手軽さ・夫の好みなどの点により, 外食より出前を志向する傾向が認められた. 5) 核家族において, 家族との外食に利用促進要因が働く事実が確認され, 雰囲気としての楽しみを求める, 新たな価値意識に基づく質評価が利用定着を誘因している. 6) 勤務者の利用が衣生活関連サービスにおいてきわ立ち, 専業主婦でも質評価をしている場合には利用が高まる傾向が認められたことより, 質評価が時間的拘束度をしのいで利用促進要因として働くことが明らかとなった. 7) 質評価が高い場合には今後の利用意向が高く, 質家事サービスの利用要因に関する構造的分析 (第1報) 評価と利用定着との結びつきが確認され, とりわけこの傾向は高学歴群において顕著である. 8) 低学歴群における経済性が, 家族との外食およびセータークリーニングにおいて利用抑制要因として働くことが認められた. 以上「利用」および「非利用」に分けて利用傾向を検討することにより, 利用傾向の特異性をより鮮明にとらえることができた.基本的属性のなかではとくに年齢が利用と深くかかわっており, それに伴って生活意識とのかかわりの重要性が浮かび上がった.さらに外食の余暇化現象の確認, 高齢者世帯における外食サービスのあり方に関する示唆, 今後の利用を予測する上でのサービスの質と利便性評価のもつ役割など, 新たな生活様式形成予測の手がかりを若干でも得ることができたと考える.家事サービスの利用要因の一部をそのはたらきとしてとらえたにすぎないが, 生活意識との分析を重ねることで, より利用構造の把握に近づくことになろう. なお, 本研究は昭和60年度日本家政学会東北・北海道支部第30回研究発表会および昭和61年度日本家政学会第38回大会においてその概要を発表した.