幼児における前方宙返りの指導方法に対する一考察

Many studies on motions such as walking, running, throwing and jumping which are fundamental physical movements have been made. There are very few reports, however, on the forward somersault in the air, much less the examples of kindergartens where the forward somersault is given as physical training. The reasons are that teachers do not know the teaching method of forward somersault suited to children\u27s physical development, it can be possible for children to practice it. To make children practice the up-and-down motion in the air is a useful factor for the development of their body. This study is based on the experiment to think out a teaching method of forward somersault by giving exercises to the children of five years old. Four five-year-old children practiced four kinds of exercises twice a week for six weeks. (The average duration of practice is 40 minutes a day.) Respiratory phase and EMG were amplified and recorded with SAN-EI POLYGRAPH 142-8, and analyzed and used as research data. According to the result, the number of practice times of forward somersault is as follows : Child 1 could do it by himself at the 76th trial, Child 2 at the 78th, Child 3 at the 94th, Child 4 at the 98th. The point of this experiment is the use of mini-poline, which played an important part for children with little muscular strength

ゲンダイ ノ テズクリ ベントウ ソノ タヨウセイ ト ハイケイ ダイ2ホウ : ノリ ベントウ オ シヤ ニ

　海苔弁当は弁当屋やコンビニエンスストアでは定番で、家庭においても長く作られてきた。その評価は「安い弁当」と「豪華な弁当」、そして「手抜き弁当」と「手間をかけた弁当」という両極端な印象に分かれるのが特徴である。だが、どちらであれ大多数が好む弁当である。本報は、日本の伝統的な食材である海苔を使った昼食用の弁当が多くの人に愛される理由、評価が両極端に分かれる理由、おかずとの関係や多様な海苔の使い方などを詳細に調査し、近年にも衰えを見せない弁当文化の背景や海苔業界の今後の課題について考察する。　Nori-bento ， a lunch box with steamed rice covered with dried laver seaweed， is a staple lunch box which often served in convenience（ drug） store， lunch-box shop and home. Its impression is often polarized between cheapness and luxuriousness or between easiness and elaboration， but most Japanese are pleased to accept it as a routine lunch for daily life style. Here， we examine the reason for popular acceptance， the cause of polarized impression， and the combination of nori（ dried laver seaweed） with other side dishes such as salmon filet， surimibased product， pickles， etc. and then discuss background of food culture in lunch boxes and recent issues in nori seaweed harvesting industry

モチ ガシ ブンカ ノ デンショウ ダイ2ホウ : エサシ カミノクニ マツマエ ノ ベコモチ

　木の葉形のベコモチは，北海道にのみ見られる端午の節句などに作られる餅である．青森県下北半島にも同じ名前の餅があるが形状が異なる．北海道の南西海岸，江差，上ノ国，松前にはベコモチと全く同じものがカタコモチと呼ばれていたり，青森県のクジラモチが共存している．ベコモチ，カタコモチ，クジラモチがともに作られたり食べられている地域は他にない．江差は鰊漁や北前船で栄え，松前は北海道唯一の城下町である．上ノ国はその間に位置する北海道で最も古く和人が移住した地として知られる．本稿は歴史のある3 つの町に伝わる三種類の餅菓子に着目し，そのルーツと伝承などについて検討する．Rice cake in the Shimokita Peninsula, Aomori Prefecture, Honsyu Island and that in Hokkaido Island have a common name "bekomochi", but there are many differences between them in spite of their common materials. Bekomochi with a leaf-like shape is exclusively found in all the area of Hokkaido, but the rice cake with the identical shape and taste to the bekomochi is also given a different name "katakomochi" in Esashi, in southwest part of the Oshima Peninsula, Hokkaido. These towns have long history in the developmental process of Hokkaido and are known as the earliest places that the Japanese migrated and settled. Esashi and Kaminokuni prospered well in Tokugawa Shogunate or Edo era as a center of herring fisheries and Kitamaebune (ship) tradingand Matumae was an only castle city governed by the lord in that era in Hokkaido. Based on our present results from field surveys on locality or family specific history, local industry, circulation of goods and transportation of human kinds in the southwest part of Oshima Peninsula, here we infer the origin of "bekomochi" and the routes of its spread to all over Hokkaido

モチガシ ブンカ ノ デンショウ : ホッカイドウ ニ オケル ベコモチ ノ レキシ ト チイキセイ

　青森県のごく一部の地域と北海道でのみ作られるべこもちは、同じ材料と形でも地域によって名称が異なったり、型で抜くものや手で成形するもの、立体造形的に花などを作るもの、黒砂糖色の一色、黒白の二色、多色づかいのものなど、実に多様である。そのルーツも、北前船ルートと津軽海峡ルートが主に考えられる。べこもちの地理的な分布と、ルーツを探り、北海道の開拓の歴史と食文化を考察する。　Bekomochi rice cake has a strong local speciality and is mainly served in Hokkaido and some parts of Aomori prefecture， Japan. There are various shapes， designs and colors in bekomochi， among different localities，although materials and basic appearance are almost the same. Shape of becomochi is formed by using wooden moulds in some area， but is finished by hands in other places. Color is also diversified from unicolor only with black sugar to multicolor. Some bekomochi are decorated by sculpture of flowers. The bekomochi is presumablyoriginated from other districts of Japan and was introduced in the past by two different routes: trading by Kitamae ship via the Sea of Japan and transfer through the straits of Tsugaru. Here， we show geographical distribution of various types of bekomochi and consider the origin from the viewpoints of developing history and food culture of Hokkaido