P-012 Food loss reduction and social imagination of the university student to see in the doggy back
○MIYAGAWA Yuki, UEMURA Kyoko（Tokyo Kasei Gakuin University）
Child Study
P-013 How to use smart devices in parenting — Impact of parents’ childhood experiences —
○JINGU Fumiyo, OKANO Masako（Tokyo University of Social Welfare）
Home Economics Education
P-014 Student’s motivation and conception of learning in class practice with familiar nature.
○OTSUKA Keita1,3, KUWAHARA Tomomi2,4
（1The University of Tokyo, 2Tokyo Gakugei University Senior High School, 3Hirose Hospital,
4Tokyo University of Agriculture and Technology）
Food and Nutrition
P-016 Analysis of Food Manners Episode Using Text Mining and Relationship between Frequency of Communal Dining
○IWAMORI Michiyo（Niigata Seiryo University Junior College）
P-017 To provide survey of food access and dietary diversity is to find ways to improvement a dietary life among cheerful elderly living local in fukui
○SATO Mami, IKEGAMI Siho, TERAKI Mao, YANO Yuri（Jin-ai University）
P-018 A Review of the Literature on Cooking and quality of life for the elderly at home
○KUBOTA Nozomi（Nayoro City University）
P-019 Characteristics of habitual breakfast skippers in young subjects
○SASABE Sae（Shukutoku University）
P-020 Effects of maternal folate deficiency on lipid metabolism of the offspring in mice
TAKESHIMA Natsuno, INUMA Hitomi, KUWAYAMA Honoka, INOUE Hiroyasu, ○NAKATA Rieko（Nara Women’s University）
P-021 Effect of vitamin C on endoplasmic reticulum stress
○SONE Yasuko, YAMAMOTO Saya, KOBAYASHI Shiho, NAKAGAWA Risa
（Takasaki University of Health and Welfare）
P-022 The development study of effective utilization method of staghorn
○KOGISO Kana1, KITAMURA Toshihide2
（1The University of Nagano, 2Nagano City）
P-023 Purification and characterization of lectin from boiled white kidney beans
○UNE Satsuki1, AKIYAMA Junichi2, NONAKA Koji3, NAKATA Rieko4（1Kagawa University,
2Kibi International University, 3Naragakuen University, 4Nara Women’s University）
P-024 Functional alteration on chicken myofibril proteins caused by glycation with dextran
○HASEGAWA Kyoka1, SAEKI Hiroki2, NISHIMURA Kimio1
（1Doshisha Women’s College, 2Hokkaido University）
P-025 Activation of clock genes by fractions extracted from plant seeds
○OKADA Yoshinori1, OKADA Mizue2
（Aichi Prefectural University, 2Yms Laboratory）
P-026 Effects of Japanese butterbur （Petasites japonicus） on transcription factors of the circadian clock genes in TIG-1 cells.
○OKADA Mizue1, OKADA Yoshinori2（1Yms Laboratory, 2Aichi Prefectural University）
P-027 A comparison of taste components in three type of green tea and effect of green tea intake on brain waves.
○EBIZUKA Hiroko, FUJIMOTO Tomoko, DAIJIMA Mika, MAEJIMA Natsuki
（Tokyo Kasei University）
P-028 Effects of rice koji on components and palatability of koji amazake
○SUZUKI Ayako, MURAKAMI Yoko（Shizuoka University）
P-029 Differences between the component of the Taiwan chicken egg Pidan and duck egg Pidan KOIZUMI Akiko2, ○KUDO Minako1, MINEKI Machiko2
（1Nitobe Bunka College, 2Tokyo Kasei University）
P-030 Basic study on polysaccharide produced by Aureobasidium pullulans cultured in the different medium compositions.
○KAWASAKI Yuko, KAZAMI Saki, YAMAZAKI Nanaho, SOUMIYA Nana
（Doshisha Women’s College）
P-031 Bread making quality and protein composition of ancient wheat flour
○IKEDA Masayo, AKIYAMA Satoko, SUZUNO Hiroko（Tokyo University of Agriculture）
P-032 Effect on bread quality by the differences of yeast
○YAMADA Mitsuho, KOIZUMI Akiko, MINEKI Machiko（Tokyo Kasei University）
P-033 Glucose monitoring of sweet potate with prepared sensor
○HIBI Kyoko（Kokugakuin Tochigi Junior College）
P-034 Effect of storage conditions on physical properties of cooked rice with barley （mugimeshi）.
○TSUYUKUBO Mika, KAKIZAKI Reika（Toyo University）
P-035 Quality evaluation and cooking and processing characteristics of apples from Iizuna-machi, Kamiminochi-gun, Nagano.
○NAKAZAWA Hiroko, KOGISO Kana（The University of Nagano）
P-036 Characterization of the traditional vegetables “Ibuki Daikon” and “Yamada Nezumi Daikon” in Shiga
○KUBO （MUKAI） Kaori, SHIMADA Kana, MORI Taro（Shiga University）
P-037 Effect of cutting process on cell wall components and physical properties of carrot after heating
○MORIGUCHI Kanako, SATO Yoko, KASAI Midori（Ochanomizu University）
P-038 Effect of water hardness on the boiled potato — Salt addition —
○SUZUNO Hiroko, AKIYAMA Satoko, IKEDA Masayo（Tokyo University of Agriculture）
P-039 Study on characteristic changes of vegetables due to excessive heating
○TANAKA Momoko, TSUCHIDA Mitose, SATO Yoko, KASAI Midori（Ochanomizu University）
P-040 Softening of pork used by vacuum cooking method and plant protease — Examination by sensory evaluation of elderly and young adults —
○SATO Sayaka1,2, TAMURA Asako3, KINOSHITA Ikiko2
（1Aikoku Gakuen Junior College, 2Kyoritsu Women’s University, 3University of Niigata Prefecture）
P-041 Influence of low temperature steam heating on ascorbic acid metabolism in Komatsuna（Brassica rapa var. perviridis）.
○GOTO Masahiro1, IWATA Emiko2（1Kobe Women’s University, 2Kio University）
P-042 Effect of amylose content of rice flour on the physical properties of rice flour food prepared with low temperature steam heating.
○MURAHIRA Yasuko, FUNAKI Ami, FUJII Keiko（Japan Women’s University）
P-043 Mechanical properties of yogurt with different lactic acid bacteria and palatability in female students
○KOIDE Atsumi, MAMIYA Kiyoko, YAMANAKA Natsumi（Nagoya Women’s University）
P-044 Sensory differences between fresh and instant bonito-kelp stocks
○OKAMOTO Yoko1, TAYAMA Kenji1, YOSHIDA Keiko2
（1Hiroshima Shudo University, 2Tsukuba International University）
P-045 Characterizations of taste components and palatability of soup stocks made from dried shiitake mushrooms produced in Tsushima, Nagasaki
○TOMINAGA Mihoko1, NAKAMA Chisato2, YUASA Masahiro2
（1Hiroshima University, 2University of Nagasaki）
P-046 Preparation method and palatability characteristics of dried tuna stock
○KOIZUMI Akiko, IKEDA Hisahumi, MINEKI Machiko
（Graduate School of Tokyo Kasei University）
P-047 Growth of Staphylococcus aureus and presence of enterotoxin production in cooked vegetables with starter
○KONISHI Taiki1, MURAMATSU Kanako1, SATO Kotona1, AOKI Tomoka1, KANBE Mieko2, TAKANASHI Miho1, AYABE Sonoko1
（1Takasaki University of Health and Welfare, 2Kiryu University）
P-048 Development of dietary recipes for the elderly people by espuma method
○KOIZUMI Aiko, KOIZUMI Akiko, WADA Ryoko, MINEKI Machiko（Tokyo Kasei University）
P-049 Comparative survey on attitudes toward cooking of university students before and after the participation of the cook-ing practice —2nd report —
○ITO Yuki, MIYAKE Noriko（Tokyo Kasei Gakuin University）
P-050 The influence of the blue and white pattern inside the rice bowls on the deliciousness of rices.
○KAWASHIMA Hino1, KAZUNO Chieko2（1Toita Women’s College, 2Jissen Women’s University）
P-051 Effect of nerikiri（wagashi）color composition on seasonal feeling
○MURAKAMI Yoko（Shizuoka University）
P-052 Practical dashi/ umami education and its effect in improving understanding and discernment of umami among college students
○OTAHARA Miho, FUKUTOME Nami（Tokyo Seiei College）
P-053 Preservability of salmon seen in ancient historical documents Ⅱ
○SAINEN Sachie1, YOSIMURA Kyouko1, MIYATA Misato1, OHMICHI Kimihide1, IOROI Ryo1, YAMAZAKI Takeshi2, MIFUNE Takayuki1
（1Tokyo HealthCare University, 2Nara National Research Institute Cultural Properties）
P-054 An analysis of egg dishes in cookbook of the Edo period
○NAGURA Hideko（Jumonji University）
P-055 Transmission of dishes between female university students and parents’generation
○TSUKAMOTO Atsuko1, KOMABA Chikako1, ETO Kumi1, JINBO Natsumi1, NOHARA Kengo2, MIYASHITA Hiromi3, MATSUDA Yasuko1
（1Kagawa Nutrition University, 2Teikyo Heisei University, 3Tohto University）
P-056 Survey on meals of indonesian japanease teachers when they come to Japan
○SAKUTA Momoka1, KOURIYAMA Takako2, IIJIMA Kumiko1
（1Toyo University, 2Ochanomizu University）
P-057 Research on the acceptance of dairy products of Southeast Asia — in Vietnam —
○UTSUNOMIYA Yuka1, FUKUNAGA Toshiko2
（1Gakushuin Women’s College, 2Bunkyo University）
P-058 The effect that the food education in the nursery school gives to the eating habits of their parents
○SOGAWA Misako, WAKISAKA Shiori（Shikoku University）
P-059 Lunch box making by parents of young children as dietary education — A case study of the attitude survey of parents who make lunch boxes —
○KAWABE Junko1, KAIKIRI Hiroko2, IMAKAWA Shinji2（1Hokkaido University of Education,
2Hiroshima University）
P-060 Toward an effective improvement of the practice of dietary education activities in early childhood — A case study of the attitude survey of parents who make lunch boxes —
○KAIKIRI Hiroko1, KAWABE Junko2, IMAKAWA Shinji1
（1Hiroshima University, 2Hokkaido University of Education）
P-061 Relationship between energy, nutrient intakes and food group intakes by multiple regression analysis of junior high school students
○DOKAI Kazumi（Mimasaka University）
P-062 Report on dietary education program for junior high school students using theory of planned behavior
○NISHI Shoko, YAMAMOTO Sayaka, ASANO Yuki, OBATA Yuina, TADA Yuka, KODAMA Rina, SATOU Ruka（Fukuyama University）
P-063 The differences in independence in adolescence in relation to the patterns of cooking/eating environment in childhood
○TESHIMA Yoko1, HASEGAWA Tomoko2, TOYAMA Noriko1
（1Waseda University, 2Taisho University）
P-064 The Relationship between Dietary Habits and School age Nutrition Education in University Students
○IWAMI Momoe1, NAGAO Miyu1, MORIKAWA Maho1, SHIMOOKA Rie2
（1University of Nagasaki, 2Hiroshima Jogakuin University）
P-065 The effect of retrieval of enjoyable food and eating behavior — Using the food diaries —
○MATSUBASA Tomoko1,2, AYABE Saho2（1Tokyo Gas Co., Ltd., 2University of Tsukuba）
P-066 Development of food education teaching materials using a Japanese Food Guide “spining top” and a survey of break-fast at regional college students
○ABE Akie, MISAWA Akemi（Tokyo Kasei Gakuin University）
P-067 The effect that the food and nutrition education that assumed a color viewpoint gives to the intake of each dishes of Japanese Food Guide Spinning Top-2
— Inspection by a dietary survey that utilized the camera function of the smartphone —
○MISAWA Akemi, ABE Akie（Tokyo Kasei Gakuin University）
Textiles and Clothing
P-068 Proposal of high visibility safety vest for children incorporating phosphorescent material
○ONODERA Miwa1, TANI Asuka2, TAKEMOTO Yumiko3
（1Konan Women’s University, 2Shitennouji University Junior College, 3Mukogawa Women’s Univer-sity）
P-069 Consideration of position of reflective material in high visibility safety clothing
○AOKI Satoko1, PARK Soonja2, SATO Mariko1（1Bunka Gakuen University, 2Inha University）
P-070 Study on clothing climate of functional inner — Focusing on the cold sensation from sweating —
○MATSUI Yuko, YAMADA Shinichiro, YUMOTO Lei, SATO Mariko
（Bunka Gakuen University）
P-071 Measurement of evaporation rate around gluteal sulcus and clothing climate of seating surface in wheelchair NAGASAWA Ryo1, MATSUI Yuko1, ○SATO Mariko1, MOROOKA Harumi2
（1Bunka Gakuen University, 2Kyoto Women’s University）
P-072 Secular change of the standing posture for the clothing design
○KATO Chiho, JOKO Kyohei, ISHIHARA Hisayo（Sugiyama Jogakuen University）
P-073 The actual conditions and problems of wearing shoes for seniors
TAKADA Satomi, ○TSUNODA Yumiko（Showa Women’s University）
P-074 Proposal of office pants design corresponding to abdominal shape in late pregnancy
○TANAKA Ayumi1, MARUTA Naomi2（1Wayo Women’s University, 2Kyoritsu Women’s Univer-sity）
P-075 A Study on Maternity Wear — Maternity Clothes Design for Pregnancy and Lactation Periods —
○KOMATSU Miwako1, KAI Kyoko2（1Shokei University Junior College, 2Saga University）
P-076 Body classification of middle-aged women using three-dimensional measurement data
○KOMATSU Chika, MARUTA Naomi（Kyoritsu Women’s University）
P-077 Explication of sewing skills of Kimono — The kimono which no cutting（part 2） —
○ABE Eiko（Otsuma Women’s University）
P-078 One proposal for practical training in kimono sewing
○KOYAMA Kyoko, KAWABATA Masako（Mimasaka University）
P-079 Research about clothing cultural succession for university students — making of azuma bag —
○CHIBA Keiko（Fukushima University）
P-080 Making of division type wedding dress and its wearing variations after the wedding ceremony
○YASUKAWA Akemi, IHATA Arisa（Hirosaki University）
P-081 Morphology of the thumb and index finger of the elderly as a factor in button and buttonhole design
○FUKUDA Noriko（Shinshu University）
P-082 The proposition of a way that a upcycle does discarded clothes ISHII Keito, ○SUDA Rie（Bunka Gakuen Universtiy）
P-083 Dyeing of poly-lactic acid fiber with natural dyes
○NAGASHIMA Naoko（Kinjo Gakuin University）
P-084 Solvation thermodynamic studies of dye solubilization by hydrotrope
○KANASAKI Yu1, PERRY James2, SHIMIZU Seishi2（1Hiroshima University, 2University of York）
P-085 Studies on dyeing teaching materials for junior high school home economics using orange peel.
○KOMATSU Emiko（Hokkaido University of Education）
P-086 Dyeability of multifiber test cloth by cochineal with microwave heating — Dyeing experiment for development of teaching materials —
○TOGO Yukiko1, AMEMIYA Toshiko2（1Oita University, 2Ochanomizu University）
P-087 Change of the dyeing quantity of the shrunken Poly （lactic acid） （PLA） fiber fabrics by the mixture of chloroform and ethanol.
○HANADA Tomomi, TAKEDA Suzuka（Tokyo Kasei Gakuin University）
P-088 Comparison of indigo and commercial blue cloths for ultraviolet shielding
○FUKUI Tomoko1, ARIUCHI Noriko2, HAYAMI Takako1, FUKUI Michiyo1
（1Naruto University of Education, 2Shikoku University）
P-089 Dyeing and deodorization for crazed polypropylene fibers with natural dyes
○KOYAMA Natsumi, HAYATSU Yuka, SASAKI Haruka, MORI Toshio
（Tokyo Kasei University）
P-090 Deodorization performance of partially hydrolyzed wool fibers — Deodorization of age-related odor —
○KOHARA Natsuko（Showa Women’s University）
P-091 Study on consumption performance of textile products — Survey on pilling of wool knit —
○SASAKI Makiko, MOROOKA Mizuki（Tokyo Kasei Gakuin University）
P-092 Comfort properties of nine waterproof bed sheets for hospital Use
○KAWASAKI Hisako1, MUTA Midori2, GOCHO Hiromi2
（1Toyama Prefectual University, 2Jissen Women’s University）
P-093 Research of Tokiwa-kongata using infrared and digital technology
○KAWAMATA Shoko1, SASAKI Ehichi2
（1Tohoku Seikatsu Bunka University, 2EHS Polymer Material Laboratory）
P-094 Problems of consumer information on cleaning using acid and alkali
○KOMATSU Junko1,2, OYA Masaru2（1Nagasaki University, 2Yokohama National University）
P-095 Simple quantitative analysis of protein on natural soiled cloth with bicinchoninic acid
○AMEMIYA Toshiko1, FUNASAWA Chiho2, TSUKAZAKI Mai3, MORITA Miyuki2
（1Ochanomizu University, 2Tokyo Gakugei University, 3Jissen Women’s University）
P-096 Evaluation of grades for color fastness to washing and laundering bases on machine learning
○MORI Toshio, IMAI Yui, SEKIJYOU Minori, IWAMOTO Risa（Tokyo Kasei University）
P-097 Study of detergency on effect by ultla fine bubble — Effect of dtergency by quality of water —
○SHIMOMURA Kumiko（Showa Women’s University）
P-098 Fashion education seen in wall charts owned by Osaka Shoin Women’s University — based on wall charts for teaching of costume history —
○MIZUNO Natsuko, MORI Yuko（Osaka Shoin Women’s University）
P-099 About the workshop of fashion design drawing by cloth pasting picture for kids
○IKEDA Hitomi, SAKATA Ayami（Mukogawa Women’s University）
P-100 Practice and results of handmade shops through regional cooperation
○TANAKA Sanae, OTSUKA Yuri, KURA Miyuki（Tokyo Kasei University）
P-101 An attempt to take advantage of clothing resources — Analysis of open courses —
○OTSUKA Yuri, TERADA Kyoko（Tokyo Kasei University）
P-102 A study of attitude survey and consumer behavior for the kimono of female university students
○TANAKA Yoshie, TAKAHASHI Yuko, MIYATAKE Keiko（Kyoritsu Women’s University）