The purpose of this study is to find out how the transmission of food culture (Osechi ryori) and intergenerational relationships effected each other by qualitative follow-up research. Twice of quantitative and qualitative research were conducted 1998 and 2003 on same female members in 50 families living in both urban and rural areas. Compared with the differences about areas and living-arrangement, mothers of families of the heir showed a tendency to be stick to [Family] even after 5 years. When generational transition they experienced, their consciousness easily change from discontinue to continue and to have traditional norm. Members of three generation families living together because of convenience maintain close intergenerational relationship through co-operation in cooking and eating together. Though the number of Osechi ryori has decreased, consciousness to transmit family food culture became stronger. As there were differences by areas and living arrangement, the willingness to transmit food culture seemed to be influenced by generational transition, the change of life-stage and diversity of life-stile.

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The purpose of this study is to clarify how children's daily life is affected by parent's late return home. A questionnaire survey was made on children going to six nursery schools in the central area of Osaka City that offer an overtime day care program. The parent's tendency of delay in arriving home significantly influences their children's home life. 1) This tendency delays both dinnertime and bedtime. 2) This also shortens home life. In other words, the time of communication between parents and children as well as the frequency of their physical contact are bound to decrease. 3) Children would eat snacks before their late dinnertime, the fact of which would deprive them of enough appetite at dinnertime. 4) The late bedtime would lead to lack of sleep, or to difficulty to get up in the morning and to eat breakfast.

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Q-Tempe (quinoa fermented with Rhizopus oligosporus) was far richer in indigestable protein and soluble dietary fiber (SDF) than quinoa (Chenopodium quinoa), a pseudo-cereal in the Andes. The serum cholesterol-reducing actions of Q-tempe and quinoa were investigated in rats in respect of their indigestable protein, SDF and hepatic cholesterol 7α-hydroxylase activity. Although both quinoa and Q-tempe showed serum cholesterol-reduction and acceleration of fecal steroid excretion, these actions by Q-tempe were higher than those by quinoa. The rats fed with Q-tempe showed greater cecal content and short chain fatty acids (SCFAs) produced from SDF, together with higher cholesterol 7α-hydroxylase activity than the rats fed with quinoa. The cholesterol-reduction by Q-tempe could be attributed to the total effect from the inhibition of steroid reabsorption by the indigestable protein and SDF in the small intestine, and the acceleration of cholesterol catabolism by cholesterol 7α-hydroxylase and inhibition of cholesterol synthesis by SCFAs, in the liver.

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In this research, we studied issues of the 1830s' mode magazine Journal des Dames et des Modes as our source of material and, from the transition of its appearance and editing, discussed the effect of the media on this magazine. We analyzed both fashion plates and placed articles, paying particular attention to “mode” articles. Looking at its contents and the transition of its volume year by year, we tried to find out the place of “mode” in the magazine. The magazine renewed its cover design in 1835, and changed the allocation of “mode” articles. Although this magazine carried articles on various fields, including events held by the polite society, life-related matters, stage arts, literature, etc., comment on current trends and articles about “mode” occupied the highest ratio of pages, enabling us to recognize the importance of “mode” and commentary on it. We were also able to recognize that this magazine was a source of acquiring practical knowledge about social life of the time. On the other hand, a look at the closing issues of the magazine revealed a new trend in the relationship between the magazine and the media in those days, including cooperation with other companies.

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Uirou is a type of steamed cake produced principally in Nagoya, Yamaguchi and Kyoto. Masticatory and sensory tests were conducted on uirou purchased from Yamaguchi (both fresh and vacuum-packed varieties) and Nagoya (vacuum-packed) to determine any difference in the textural characteristics. The vacuum-packed Yamaguchi uirou was harder than that from Nagoya, with less adhesive and more cohesive characteristics. The vacuum-packed Yamaguchi uirou was also found to be harder and more adhesive than the fresh Yamaguchi uirou. The sensory tests revealed significant differences in the hardness, springiness and stickiness between the samples from Yamaguchi and Nagoya. Yamaguchi uirou was harder and more elastic, but not as sticky as that from Nagoya. In terms of preference, significant differences were found in the springiness, chewiness, stickiness, sweetness and overall appraisal between the two, with the Yamaguchi uirou being preferred to that from Nagoya in all respects.

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The diffusion of the oil mist while cooking affects the entire room, leaving stains on the ceiling and walls. The validity of measuring the color difference of stains was examined by installing Teflon plates in the kitchen and the adjacent space with a view to assessing the oil diffusion. Four houses were designated for the examination. In each house, four Teflon plates (20 ×40 mm) were installed on the ceiling and walls of the kitchen and the space adjacent to it. Then, one plate was removed at an interval of one month to measure the color difference (ΔE ab reading) with chroma meter. ΔE ab reading began to increase from the third month and the color difference was evident at different spots. For example, the reading on the ceiling at the corner of the space adjacent to the kitchen was higher than that on the ceiling of the kitchen itself.

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The intake of the milk and dairy products in Japan is small in comparison with that in Western countries, and it is thought that the intake of calcium is insufficient. In this report, the patent of the dried dairy products was researched, and was examined about the role of the patent gazette of the dryness dairy products. The results are shown that there are specially many patent gazette for the child care and development corresponding to the social needs is being done in such cases as the modified milk powder drawn to the mother's milk near, and follow-up milk which iron and a mineral, and so on are added to and can cope with it after the weaning food as well in the dried dairy products.

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We investigated the manufacturing process for fermented rice noodles, the eating method and type of rice used as the raw material in Cambodia. Fermented rice noodles in Cambodia are called Nom Banvuchock. Hard non-glutinous rice, unlike that used for boiled rice, is used as the raw material. The manufacturing process, although similar to that for rice noodles in other countries, is characterized by grinding the rice, and adding salt. The noodles and soup are put into a bowl, and fresh vegetables such as cucumber, the banana flower and herbs are eaten with then. Rice noodles eaten with fresh vegetables are not regarded as being of Cambodian origin in other countries.

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