Relationships between Students' Self-Educational Ability in Their College Age and Personal Teaching Theory (PTT) in their High School Age

This study investigated the relationships of students' self-educational ability in their college age with their personal teaching theory (PTT) in their high school age. A total of 789 students completed two kinds of questionaires, one of which was to measure their selfeducational ability (interest in learning subjects, self-directed thinking, skillfulness of learning method, self-monitoring, planning, independence, and self-actualization) in their college age and the other was to measure their personal teaching theory in their high school age. The major findings were as follows: (1) The students who wished to go on to higher level of education in their high school age showed more self-educational ability than those who did not wish to go on to higher level of education, and (2) the personal teaching theory of the students who wished to go on to higher level of education was more acive and self-regulational in their high school age. These results were discussed in relation to how to foster the self-educational ability of students

Examination of Home Economics Teacher Training Curriculum in Human Life Sciences Education of Hiroshima University: Concepts and results of introduction to clothing, dietary, and living life

In order to reconceptualize the curriculum for home economics teacher training in the Department of Human Life Sciences Education of the Faculty of Education, Hiroshima University, we created and presented a new set of major subjects in the revised curriculum from 2019. As part of this study, we presented the concepts of “Introduction to Clothing Life”, “Introduction to Dietary Life”, and “Introduction to Living Life,” with background sciences and academic disciplines relevant to the three introductions, to the first semester students in 2020. In addition, we analyzed the changes in the views of students concerning life and the three subjects before and after taking each introduction through questionnaires. On the base of these results and the issues highlighted by the faculty members, we improved each introduction. After taking the introductions, the students came to possess the knowledge and skills required to solve their daily life and social problems related to clothing, diet, and living. This is because we have included in the subjects “performance task” to encourage independent learning, and group activities and practical tasks to broaden and deepen students’ awareness and understanding of the issues in their life and society. In addition, the conceptual diagrams with the structure of background sciences, showing the relationship between home economics and other sciences, would help students understand the framework of academic discipline constructing home economics and have a subjective view of home economics.本研究は，JSPS科研費JP19K02814（代表者 鈴木明子）の助成を受けたものである

An Association Analysis between Mitochondrial DNA A10398G Polymorphism and Temperament in Japanese Young Adults

The mitochondrial (mt) DNA C5178A and A10398G polymorphisms have been reported to be associated with mental disorders such as bipolar disorder. However, the effects of these polymorphisms on temperament in healthy people are poorly understood. Evaluating healthy subjects can have the advantage of providing new strategies for maintaining psychological health and preventing mental illness. We examined the association between mtDNA polymorphisms and temperament in Japanese students. There was no significant difference in examined temperament when analysed by genotypes, 5178–10398 haplotypes, or sex. The subgroup analysis based on sex indicated that there was an interactive effect of the mtDNA A10398G polymorphism and sex on anxiety and obsession. This finding is preliminary and cannot exclude the possibility of false-positive due to small sample size (144 subjects) and multiple statistical testing. Further studies involving a larger sample size or other ethnic groups are necessary to confirm that mtDNA A10398G polymorphism can be a genetic factor for temperament

Relationship between job stress, temperament and depressive symptoms in female nurses

Objectives: A casual relationship between temperament, job stress and depressive symptoms has not been established yet. The purpose of this study was to assess the relationships between job stress, temperament and depressive symptoms in female nurses at a Japanese general hospital. Material and Methods: A self-report survey was conducted among 706 nurses. We measured job stress, temperament, and depressive symptoms using the Brief-Job Stress Questionnaire, the TEMPS-A and a screening scale of items from the Ministry of Health, Labour and Welfare of Japan. In order to examine the causal relationship between the measures the stepwise multiple regression and path analyses were used. Results: Depressive symptoms were modestly correlated with job stress (γ = -0.23-0.30). Except for hyperthymic temperament measures, the correlations between depressive symptoms and temperament types were significant and moderate (γ = 0.36-0.50). Overtime, job control as well as depressive and cyclothymic types of temperament were significantly correlated with depressive symptoms (β = 0.15, p < 0.05; β = 0.19, p < 0.01; β = 0.26, p < 0.001; β = 0.32, p < 0.001, respectively). Path-analysis revealed that depressive and cyclothymic types of temperament influenced depressive symptoms both directly (β = 0.67, p < 0.001) and indirectly via job stress (β = 0.35, p < 0.001 from temperament to job stress; β = 0.20, p < 0.05 from job stress to depressive symptoms). Irritable and anxious types of temperament and quantitative job overload did not contri­bute to the path-analytic model. Conclusions: Health care professionals should consider temperament, especially depressive and cyclothymic types, in order to help employees cope better with job stress factors. We need further research about the effective intervention to help employees better cope with their job stress

米粉糖化発酵飲料に関する食物学的研究

論文目次 / p1 序章 研究の背景と目的 / p1 　1.食生活の現状と課題 / p1 　2.高齢者用食品と発酵食品 / p4 　3.健康志向と発酵飲料 / p11 　4.本研究の目的 / p15 第1章 米粉の糖化 / p20 　第1節 糖化酵素の還元糖生成に及ぼす影響 / p20 　　1.序論 / p20 　　2.実験方法 / p21 　　3.実験結果および考察 / p22 　第2節 糊化度の還元糖生成に及ぼす影響 / p27 　　1.序論 / p27 　　2.実験方法 / p27 　　3.実験結果および考察 / p28 第2章 乳酸菌による糖化液の発酵 / p36 　第1節 市販ヨーグルトスターターによる糖化液の乳酸発酵 / p36 　　1.序論 / p36 　　2.実験方法 / p37 　　3.実験結果および考察 / p39 　第2節 ケフィアからの乳酸菌の単離 / p49 　　1.序論 / p49 　　2.実験方法 / p51 　　3.実験結果および考察 / p53 　第3節 ケフィアからの単離乳酸菌を中心とする糖化液の乳酸発酵 / p60 　　1.序論 / p60 　　2.実験方法 / p60 　　3.実験結果および考察 / p62 第3章 ケフィアからの単離乳酸菌による発酵糖化液の酸生成に及ぼす要因 / p75 　第1節 糖化液中の成分の影響 / p75 　　1.序論 / p75 　　2.実験方法 / p75 　　3.実験結果および考察 / p76 　第2節 糖化酵素自己消化物の影響 / p82 　　1.序論 / p82 　　2.実験方法 / p82 　　3.実験結果および考察 / p83 　第3節 糖化酵素自己消化物中の酸生成･生育促進物質 / p89 　　1.序論 / p89 　　2.実験方法 / p89 　　3.実験結果および考察 / p90 第4章 酵母による糖化液の発酵 / p101 　第1節 ケフィアからの酵母の単離と同定 / p101 　　1.序論 / p101 　　2.実験方法 / p101 　　3.実験結果および考察 / p103 　第2節 ケフィアからの単離酵母を中心とする糖化液の発酵 / p111 　　1.序論 / p111 　　2.実験方法 / p111 　　3.実験結果および考察 / p113 　第3節 酵母の発酵性などに及ぼす培養法の影響 / p124 　　1.序論 / p124 　　2.実験方法 / p124 　　3.実験結果および考察 / p125 第5章 乳酸発酵糖化液の飲料としての調製条件とその嗜好性 / p135 　第1節 乳酸発酵飲料としての調製条件の検討 / p135 　　1.序論 / p135 　　2.実験方法 / p135 　　3.実験結果および考察 / p142 　第2節 乳酸発酵糖化液の官能評価 / p146 　　1.序論 / p146 　　2.実験方法 / p146 　　3.実験結果および考察 / p147 終章 総括および今後の課題と展望 / p157 　第1節 研究結果の要約 / p157 　第2節 総括および今後の課題と展望 / p161広島大学(Hiroshima University)博士(学術)Sciencedoctora

Dietary education for university students : Effect of putting the poster related to diet or nutrition in the sign stand on university cafeteria dining tables <Research Article>

We investigated the effectiveness of a university cafeteria as a place of dietary education by putting 10 kinds of poster related to diet or nutrition in the sign stand on the dining tables at a university cafeteria over a period of 10 weeks (1 week for each poster). We conducted a questionnaire survey among students using the cafeteria with respect to such items as requests to the cafeteria, awareness of nutritional balance, frequency of eating breakfast, and utility of the posters in the sign stand. The survey was carried out among 250 students before posting the posters in the sign stand and 233 students after posting those. Almost all of students were estimated the posters in the sign stand as a useful information and easy to understand. Awareness of students to vegetable intake and nutritional balance increased after posting the posters. It was suggested that putting the posters related to diet or nutrition in the sign stand on the dining tables at the cafeteria were effective as one method of dietary support for university students

Sensory evaluation of rice flour saccharified solutions subjected to lactic acid fermentation

As one of applications of rice processing, we investigated the preparation conditions as a beverage of saccharified rice flour solutions subjected to lactic acid fermentation using a bacterium isolated from kefir. The palatabilities of the prepared beverages were evaluated by students and elderly people. The optimum mixing ratio of glucoamylase A-treated and gluczyme-treated saccharified solutions as the beverages was 9:1, and lactic, acetic, citric, malic and succinic acids were detected in that fermented solution. The fermented solution including 3% erythritol was evaluated as most favorable by both students and elderly people. Compared with students, evaluation values of elderly people were higher for all samples, and the difference of acceptance by elderly people was small between the fermented and the non-fermented saccharified solutions. Expressions for the taste of samples were considerably different between both panels

Introduction of a Nonfermented Bread-like Food as a Learning Material in Home Economics Education

An attempt was made to prepare a nonfermented bread-like food usable as home economics teaching and learning material. The new receipe could be a model for showing the leavening process of bread by use of sodium bicarbonate and yogurt as an acidifying agent. In this study, the nonfermented bread was used in the class by forty second grade high school students on the theme of "Infant foods — focusing on snacks— " The students favorably evaluated the bread-like food as being easy to prepare in a short time, tasty, and suitable for infant snacks. The results suggested that the nonfermented bread-like food could be introduced as the teaching and learning materials for preparation of a variety of breakfast and snack foods, learning leavening process of bread and characteristics of wheat flour