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The aim of this study is to examine the reliability and validity of the Competency Scale in Practice of Childhood Care for children with Disabilities (CSPCD). Moreover, this study examines the relationship between CPSCD and careers of nursery teachers. The results exhibited that CSPCD consisted of five sub-scales interest in childcare for children with disabilities necessary assessments in childcare for children with disabilities; the actual involvement in childcare for children with disabilities; collaboration with parents and other organizations in childcare for children with disabilities, and development of expertise in childcare. Our study finds that there is sufficient reliability and validity in this regard due to significant correlation between the score of interest in childcare for children with disabilities in CSPCD and the required number of years of experience for a childcare institution. Additionally, it was clarified that the total score of CSPCD and the scores of each sub-scale differed significantly depending on the teachers’ individual experiences in assisting children with disabilities.

An online questionnaire was administered to 172 people to clarify the influence of the act of supporting one’s favorites. The data revealed that approximately three-fourths of the respondents felt an improvement in subjective health and self-esteem after beginning to act to support their favorites. In addition, spending time or money on supporting one’s favorite had a great influence on subjective health and self-esteem. Our findings indicate that the act of supporting one’s favorites can enhance one’s well-being.

Purpose : The purpose of this study was to prepare two types of fruit wine with 10% and 20% peel using three types of citrus from Kagoshima Prefecture (Beni-amatsu, Kawachi-bankan, and Fukiage-konatsu), and to explore changes over time after preparation. Methods：Fruit wine was prepared using fruit, fruit peel, glacial sugar, and white liquor. The peels and fruit were removed from the fruit wine at 4 weeks after pickling, and the color difference, acidity, sugar content, and pH were measured thereafter until the 20th week. Fruits and peels removed from fruit wine were freeze-dried and extracted with 35% and 70% ethanol, and the total polyphenol content and DPPH radical scavenging capacity were determined along with the fruit wine. Results：The fruit wine with 20% fruit peel showed higher L*, a*, and b* values than the wine with 10% fruit peel, but the acidity, sugar content, and pH showed little difference due to the amount of fruit peel. L*, a*, and b* values and acidity increased and sugar content decreased until the fourth week after pickling, but remained almost unchanged after the fruit and peel were removed at the fourth week. The total polyphenol concentration in the fruit wine was higher in fruit wine with 20% fruit peel than in fruit wine with 10% fruit peel for all citrus, and remained unchanged after the fourth week. The DPPH radical scavenging capacity of fruit wine with 20% fruit peel was higher than that of wine with 10% fruit peel and remained flat or decreased after the 4th week.

The utilization of edible insects is one of the countermeasures against the global population explosion, food crisis, and environmental problems. However, the peculiar flavor of insect foodstuffs is a major obstacle to the widespread use of insect foods. Therefore, in order to reduce the adverse effects of insect foodstuffs on taste and smell, we prepared croissants with the addition of Gryllus bimaculatus powder or Locusta genus powder. These croissants could be further improved in terms of palatability by using secondary ingredients. Furthermore, with the aim of clarifying the characteristics of the flavor components of the insect ingredients, we analyzed the odor components and taste intensity, and were able to infer the factors that reduced the palatability of Locusta genus powder.

A questionnaire survey was administered to 40 students to examine the effects of short trainings that were given at this university for clinical instructors with emphasis on the basic fundamentals. The objective of these trainings is to “allow clinical instructors and faculty members with limited experience providing clinical instructions to understand the importance and methods of clinical instruction, as well as learn knowledge and techniques that can be quickly deployed, thereby heightening their desire and interest in providing clinical instructions.” The training consists of four one-hour lectures centered on “promoting student understanding,” which is one of the basic fundamentals of clinical instruction, to resolve any perplexities and difficulties experienced by the clinical instructors, as well as a 30-minute summary Q&A session. According to the survey results, roughly 80% of the respondents indicated that they “understood 80% or more of the contents,” and nearly all the respondents indicated that they “can leverage what they learned in their work,” and nearly 70% of those without teaching experience indicated that they “wish to become involved in education.” An analysis of the free descriptions from the respondents uncovered 71 codes across 6 categories for “things they newly learned,” and 73 codes across 6 categories for “things they wish to newly try.” These results showed that the training objective was achieved and a certain level of effect was observed.