著者

及川 桂子

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.11, pp.1073-1078, 1996-11-15

被引用文献数

1

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It is known that using an iron frying pan increases iron in the dish, although the bioavailability of iron is not obvious. In order to elucidate the bioavailability of dissolved iron, the effects of dissolved matter from an iron frying pan on anemia were studied by comparing with those of ferrous sulfate. Iron-deficient anemic rats were fed with a diet containing 4 or 2 mg of Fe/100 g of dissolved iron (dissolved in 10% vinegar) or equivalent concentrations of iron as ferrous sulfate for 4 weeks. During and after feeding, the Hb, Ht, RBC and serum iron concentrations, the total iron-binding capacity, and the liver and spleen iron concentrations were analyzed. With the 4 mg of Fe/100 g diets, both the dissolved matter and ferrous sulfate enhanced the Hb, Ht, RBC and serum iron concentrations, and the total iron-binbing capacity to the same level as those from the control diet after 4 weeks, and showed a significant effect on the anemia. However, both resulted in significantly lower liver and spleen iron concentrations when compared with those from the control diet. With the 2 mg of Fe/100 g diets, both the dissolved iron and ferrous sulfate resulted in lower Hb and serum iron concentrations when compared with those from the control diet, although the difference was not significant. These results suggest that the dissolved matter from an iron frying pan had a significant effect on anemia and comparably higher bioavailability than ferrous sulfate.

著者

小俣 謙二

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.46, no.8, pp.775-781, 1995-08

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個室の領域化は自己形成の途上にあり情緒的にも不安定な時期にある青年にとって重要な問題である.他方,わが国では子供部屋は居住空間の中で物理的に確保されているものの,他者がそこに無断で入ることも容易にできる.このような状況では,なわばり行動が青年の部屋の使い方や心理的自立性の発達において重要な役割を果たすと考えられる.この可能性を検討するために質問紙調査を実施し,以下の結果を得た.防御的態度は男女ともあまり強くなかったが,それは負の感情にあるような場合の男子の部屋の使い方に影響を及ぼす.もう一つのなわばり行動である空間の自己表出化については,個室の自己表出性を高める者ほど部屋に対して肯定的な感情をもち,心理的自立性も高いという結果が得られた.これらの所見は個室の領域化が青年の日常生活において重要な役割を果たすことを示している.

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

石黒 初紀 阿部 加奈子 辰口 直子 蒋 麗華 久保田 紀久枝 渋川 祥子

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.2, pp.95-103, 2005-02-15

被引用文献数

1

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一般には炭火で調理されたものがおいしいと評価されることは多いがその根拠は明らかにされていない.そこで, 伝熱量および放射の割合を同等にした数種の熱源で鶏肉を焙焼し, 官能検査, においの成分分析を行った.さらに, 試料を焙焼する熱源から発生する燃焼ガスの成分分析を行った.官能検査の結果, においと総合的評価は[炭火焼き]と[ガス網焼き]を比較すると, 有意差は認められなかったが[炭火焼き]が好まれる傾向がみられ, さらにその匂いの差は識別できるものであった.そこで, においについて機器測定を行った.その結果, エレクトロニック・ノーズによる分析結果からセンサーが測定できるにおい成分の量は[ガス直火焼き], [ガス網焼き], [ヒーター焼き]は同等であるが, [炭火焼き]は他の熱源のものより低いことがわかった.このため, 炭火加熱により生じたにおいに何らかの違いがあることが考えられた.また, GC-MSによる分析結果から, 官能検査により炭火加熱をした鶏肉の方が好まれた要因は, 香気成分組成において好ましくないにおいを持つ脂肪族アルデヒド類の割合が焼き網に比べ少なく, 香ばしい香りを有するピラジン類やピロール類の割合が多いためと考えられた.鶏肉の焙焼香の違いの原因は, 燃焼ガスにあるのではないかと考え, 燃焼ガスの測定を行った.その結果, 炭の燃焼ガスには, 焼き網よりも還元性の強い一酸化炭素や水素が多く含まれ, 酸素の含有量が少なかった.なお, この燃焼ガスの組成の違いと香気成分の生成との詳細な関連についてはさらなる検討が必要である.

著者

松本 晴美 深澤 早苗

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.11, pp.681-692, 2007-11-15

被引用文献数

3

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健康上望ましい食意識・食行動の確立に及ぼす中学生の家庭での食生活環境と給食調理方式の影響を明らかにすることを目的として,給食が外部委託方式,センター方式,単独調理場方式の各2校,計6校の中学生の家庭の食生活状況,日常の食意識・食行動,学校給食に対する意識・評価,健康状態について調査を行い,それら相互の関連及び給食調理方式問の比較を行った.さらに,家庭における適切な食品摂取や夕食摂取状況は,中学生の健康的な食生活管理に対する意識を高め,そのことが学校給食での食教育や食料・食文化に対する関心の高さにつながっているという仮説をたて,パス解析による解明を試みた.分析対象は1年生から3年生計1,378名であり,以下の結果を得た.(1)中学生の家庭での食生活状況,日常の食意識・食行動,学校給食に対する意識・評価,健康状態では,各項目の回答割合や標準因子得点で学校間に有意差が認められた.学校給食が単独調理場方式である2校では,朝食及び獣鳥肉類,豆類,野菜類,果物類,牛乳の摂取頻度が高く,健康状態も良好であり,うち1校では給食に対する意識・評価が高かった.センター方式の1校では,学校給食に対する意識・評価の6つの標準因子得点のすべてが6校中最も高かった.とくに第I因子「嗜好」の得点が他校に比べて極めて高く,成人期の健康に対する関心も高かったが,他の1校とともに家庭での食品摂取状況が適切でなく,健康度が低かった.外部委託方式である2校では,学校給食に対する意識・評価の6つの因子の標準得点すべてが他の4校に比べて低く,うち1校では家庭での朝食摂取や食品摂取状況が最も不適切であり,精神的健康度が低かった.(2)学校給食に対する意識・評価の潜在変数を「食教育への関心」と「文化・社会性」,日常の食意識・食行動の潜在変数を「安全性・栄養表示への関心」と「摂食行動」,家庭での食生活状況の潜在変数を「食品摂取状況」と「夕食摂取状況」としてパス解析を行った結果,豆類や魚類のような伝統的な食品の摂取に配慮された家庭での食事内容や,楽しく会話の多い夕食摂取状況が,食品の安全性や栄養表示への関心,健康に配慮した望ましい摂食行動を伴う日常の食意識・食行動に大きく影響し,そのような食意識・食行動が,学校給食における食教育や地域の食文化,食料生産に対する意識や関心を高めていることが示された.

著者

柴田 圭子 渡邉 容子 三好 恵子 大貫 勇 眞田 英輔 宇田川 政喜 安原 安代

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.5, pp.389-398, 2004-05-15

被引用文献数

2

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オニオンスープをモデルに,ベースのスープ(炒めタマネギ添加前のブイヨンやコンソメ類)の影響およびタマネギの加熱方法がオニオンスープの食味や呈味成分へ及ぼす影響を検討し,以下のような結果を得た.(1)手作りのコンソメをオニオンスープのベースに用いた場合,特にうま味・こくが強くなって有意に好まれることが認められた.(2)即席コンソメを用いた場合でもオニオンスープの総合評価においては,嗜好的な有意差がみられなかった.(3)炒めタマネギの添加は遊離糖量の増加による甘味増強効果が認められた.同時に,有機酸量も増加したが,有機酸の種類と量および酸味抑制効果のあるペプチド類などの影響で官能的な酸味における有意な強弱差や嗜好差は認められなかった.(4)揚げタマネギを用いた場合,スープの色が濃く,甘味とうま味およびこくの弱い淡白な食味のオニオンスープであったことから,炒めダマネギの代用とはならず,別の食味を形成することが認められた.

著者

増田 智恵 今岡 春樹

出版者

社団法人日本家政学会

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.12, pp.915-925, 2004-12-15

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"角度に基づく点集中のガウスの曲率(Kc=2π-θ:欠損角)"による衣服パターン3次元曲面形状抽出理論を用いて,青年男子(n=15l)の青年女子(n=203)と比較したときの密着衣服原型(密着衣)の相対的な曲面形状の特徴を明確に捉えることができた.すなわち,男女の周密着衣の5つのダーツのKcの総和と3つの境界線のKcの合計は,ガウスーボネによる一種の保存則にしたがい一定の720度になって絶対的なサイズに依存しない.男子の密着衣の内部のバストダーツと側部のダーツは小さいがバラツキがあって,前と側胴部の相対的密着衣曲面形状は緩やかではあるが個人差があり,境界線で示される密着衣形状にも前後差が認められた,これに比べて女子の密着衣の3次元曲面形状は内部のバストダーツにより主に形成されていた.このことにより,個々の男子の胴部形状に適合した普遍的なパターンを設計することは難しいことが予想された.これらの特徴は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り,さらに,現在の絶対的サイズによる衣料サイズの他に将来付加すべきと考える相対的なパターン形状表示のための基本的な情報となる.

著者

荒川 志津代

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.10, pp.729-736, 2005-10-15

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The purpose of this study is to compare views of grownups on the cuteness of children between 1980 and 2005. A 21-item questionnaire was answered by 80 adults in 1980 and 200 adults in 2005. The adults who responded consist of 4 groups; a male group with a child or children, a female group with a child or children, male university students with no children, and female university students with no children. The main results are as follows : 1) In the case of the second group, or the female group with a child or children, their views are not identical between 1980 and 2005, the variance between the two is greater than that of the other groups, although their views come closer to those of the other 3 groups in 2005. 2) The number of those who stated that children were all lovely is larger in 2005 than in 1980. 3) The number of those who answered that they felt sympathy for babies or little children is larger in 2005 than in 1980. 4) Notable is the number of the respondents in the first and second groups who objected to the item that pensive or inactive children are not childish. Those who objected to the statement is larger in 2005 than in 1980.

著者

上野 智子 山本 昭子 島田 直子 和佐野 仁代

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.6, pp.369-378, 2005-06-15

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Concerning the consciousness of body shape of Japanese students in the Kyushu area, an investigation was made on 598 males and 557 females ranging in age from 18 to 29 from the viewpoint of differences between the sexes. The results were as follows: 1) The degree of satisfaction with their own body proportions is lower in females than in males. The principal body parts with which over 50% of subjects are dissatisfied are body height, upper limb girth and bust girth in males, and all the body parts in females. 2) Males and females differ on what constitutes the ideal female body shape. Females desire leaner bodies than males desire for them. 3) According to correlation analysis, the regression lines of the ideal body weight to ideal height show a bias toward leanness in females, while the regression line for males is centrally situated in the normal range based on BMI.

著者

新實 五穂

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.54, no.7, pp.545-551, 2003-07-15

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George Sand (1804-76) is recognized as a beauty in male attire as well as a French female romantic novelist. The purpose of this thesis is to find out the reason behind her disguising herself. The methodology used is to pick out and examine the sentences mentioning clothes in her letters collection. There are several different ways in which she uses masculine disguise, and the author focuses on when she uses disguise for political activities as a republican ideologist in 1835. In her masculine disguise, there is a feature that was neither a male imitation nor an expression of female character. Her male attire can be related to her usual, simple female attire which had no affectation and no vanity, and was not intended to flatter. Viewed in this light, we must pay close attention to the connection between her dressing as a man and the thought of liberating women.

著者

三浦 要一 増井 正哉

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.5, pp.317-328, 2005-05-15

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Using the Ochiai District of Higashiiyayama Village in Tokushima Prefecture, this paper discusses how the plans of farmhouses and the living styles of the inhabitants have changed in mountain districts. Ochiai is situated in a remote mountainous area. The steep slopes of the mountainsides were cleared and farmhouses were built in a way that complements the unique landscape of the surrounding farmlands. We found quite a few farmhouses whose history could be traced back to the Edo period. Plans of those houses could be classified into two categories. It was found that, while the houses still maintained many traditional aspects or characteristics, most had been remodelled considerably by adding lavatories, baths and other modern facilities as well as constructing entrance and remodelling rooms. The authors also studied the temporal attributes and the effect of social demands as the reasons that the residents decided on additions and alterations of their farmhouses, most of remodelling took place between 1975 and 1985 when the occupants were reported to change their vocation.

著者

阿部 幸子 渡辺 洋江 片山 倫子

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.46, no.3, pp.265-269, 1995-03-15

参考文献数

3

被引用文献数

5

著者

佐藤 悦子 梅澤 絹子 小林 茂雄

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.49, no.1, pp.59-68, 1998-01-15

参考文献数

8

被引用文献数

2

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The purposes of this study are to investigate how the hemline widths of jeans affect the body movements of healthy persons when putting on and taking off jeans, and how they are related to wearing comfortability. In the experiment, four types of jeans with different hemline widths were used. The types were classified as middle-slim (S1), middle-straight (S2), roomy-straight (S3), and soft-middle-straight (S4). Subjects were 30 healthy female university students. They were classified into three groups by body size: large, medium and small. After videotaping the subjects putting on and taking off each type of jeans, each subject was required to answer a sensory evaluation sheet consisting of 21 items using the SD method. They were also asked which leg they mainly used in their daily activities. The results were as follows: 1) With regard to required time for putting on and taking off each type of jeans, significant differences were found among the types of hemline width. For putting on jeans, the longer the time required, the narrower the hemline width was. This was shown as follows: S1, S2&gtS3, S4. Particularly, the large body size group, showed remarkable differences. For taking off jeans, S1 showed significantly longer time, while the large body size group showed significantly longer time than other groups. 2) Concerning the sense of comfort in wearing, S2 and S3 types showed significant differences. Particularly, the small body size group gave the highest points to S2; the items, such as, "suberigayoi," "hadazawarinoyoi," and so on. 3) Regarding which leg is used to step into and out of jeans, it was confirmed that the different types of hemline widths did not affect which leg was used for the movement.

著者

高橋 智子 齋藤 あゆみ 川野 亜紀 朝賀 一美 和田 佳子 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.53, no.4, pp.347-354, 2002-04-15

被引用文献数

9

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The necessity of tenderizing meat for the elderly and complete denture wearers was apparent after evaluating the influence of the hardness of the meat samples on the ease of feeding persons with different chewing capability. Meat samples were tenderized by soaking in a sodium hydrogen carbonate solution and then heat treated by vacuum cooking. The hardness of the meat samples decreased with increasing concentration of sodium hydrogen carbonate in the soaking solution. A sensory test showed that the ease of feeding of persons increased with decreasing hardness of the meat samples, while hydration of the meat protein was increased. The apparent hardness of the meat samples increased with decreasing compression speed, so that the chewing rhythm of complete denture wearers and of the elderly was slower than that of dentate subjects. The results indicate that meat was not sufficiently masticatable as a food for the elderly and the complete denture wearer as compared with the dentate subjects since the compression speed depended on the apparent hardness of the meat samples in this study. The overall results reveal that tenderizing meat by sodium hydrogen carbonate soaking made it easier to feed the elderly and the complete denture wearers.

著者

高村 仁知 近藤 聡子 岡野 悦子 荻野 麻理 松澤 一幸 山中 信介 的場 輝佳

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.377-387, 1999-04-15

被引用文献数

6

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The mineral contents of commercially prepared box lunches (bentou) and daily dishes (souzai) were surveyed and compared with those of home-prepared meals in order to evaluate the nutritional values of commercially prepared meals. More than 50 commercially prepared box lunches (including sushi and university cafeteria meals) and 40 daily dishes were collected from the Kinki area. Calcium, phosphorus, iron, sodium, potassium, magnesium, zinc, and copper were each determined by the inductively coupled plasma (ICP) method. The commercially prepared box lunches contained lower amounts of minerals, except for sodium, than home-prepared meals. This result suggests that daily eating of commercially prepared box lunches cannot satisfy the required intake of calcium, iron, potassium, manganese, and zinc. In addition, the commercially prepared box lunches and daily dishes contained more sodium than the home-prepared equivalents. Attention therefore is needed to avoid calcium deficiency and sodium excess with commercially prepared box lunches and daily dishes.

著者

藤田 賞子 吉川 光一

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.45, no.8, pp.713-717, 1994-08-15

被引用文献数

1