This study investigates research into textbooks of morals in the Japan’s Meiji and Taisyo eras. Japanese nationality was formed in these times. I will investigates intention and a purpose of moral-education first of all. This was made by ethics of the three fundamental principles and the moral disciplines in human relations of China. Japanese education-royal command flowed from the three fundamental principles and the moral disciplines in human relations. I will analyze this, and I will recognize intention and a purpose of child moral-education. I will watch moral life of personal and family, school, society and national. These are making relation with all Japanese-CHONWHANGJE. And I will look into these. I am going to all consider how an ideology along formation of Japanese modern nationality appears in this role and differences.

21세기에는 본격적인 노인시대가 열릴 전망으로, 인구학적 변화에 따른 보건복지 국가정책방향에 대한 노인 작업치료의 효율적인 준비가 절대적으로 필요하다. 먼저 고령화 사회로 진입한 일본에서의 작업치료가 국가의 복지서비스방향에 따라서 변화하고 발전해온 것을 참고하기 위하여 우리나라와 일본의 보건의료복지서비스 정책, 작업치료사의 연도별 추이, 취업 현황, 교육 상황을 비교 하여서 노인작업치료의 발전방향과 준비를 위한 기초 자료를 제시하고자 하였다.앞으로 우리나라의 노인보건의료정책이 급속한 고령화에 따른 제반문제에 효율적, 합리적으로 대처해 나가길 바라며, 노인작업치료가 이러한 사회적 변화를 주도해 나가기 위한 더 많은 연구가 진행되기를 바란다.

In this paper, the differences between Korean and Japanese ways of seasonings are studied. The main results are summarized as follows: (1) Shouyu and Miso which are Japanese equivalents of soy sauce and bean paste of Korean foods are used in variety of different seasonings with some other ingredients while Korean counter parts are used only to add salty tastes. (2) Shouyu and Miso lose their flavors after considerable time of heating, while Korean soy sauce and bean pastes increase their tastes after heating. (3) Mirin adds sweety taste and glaze and Sake makes food soft or hard according to the moment of being added during cooking. (4) In Korean foods soy sauce, bean paste and red pepper paste are on the basis of tastes, Dashi is used in almost every Japanese food. (5) Seasoned vegetables of Korean food are prepared only with spices of green onion, garlic and sesame oil while seasoned fishes or vegetables are mixed with Shoyu or salt and vinegar in Japanese food. (6) In making Zorim, Korean traditional sauces are added from the beginning of heating. But in making Nimono, sugar, salt, vinegar, Shoyu and artificial taste are added in order during heating. (7) In grilling, main food for grilling in Korea is meat, which is prepared with a variety of spices such as soy sauce or/and red pepper pastes, garlic, green onion, sesame oil, sesame powder, pepper and sugar while mainly fishes are grilled with salt, occasionally with Shoyu or Miso in Japanese food. (8) Pan frying fishes are taken with soy sauce with vinegar in Korea but Tepura are eaten with Tentsuyu in Japan.

We conducted a survey on Japanese women's consciousness of food culture and their traditional food consumption by self filling-out questionnaire during January, 2000 for the period of a month, For the survey we selected 250 women residing in Kyoto, Japan. For the statistic work we used SAS package system, and t-test, X2-test and Duncan's multiple range test were also used to verify the results significance. The purpose of this survey lies in gathering a basic data on the comparative direction of Korean and Japanese women's food culture in the future 1. Comparing the preferred food purchase place, In case of Korean women, traditional market was comparatively more preferred while Japanese women relatively preferred convenience store (p〈0.001). 2. In case of Japanese women, they answered there is no difference from ordinary days on New Year's Day (71%) and Christmas (40%) while 38% answered they prepare food at home. 40% said they prepare food on parents-in-law's birthday, and 41% said no difference from ordinary days. 52% said they prepare food at home on husband's birthday. For their own birthday, 32% said yes to preparing food at home while 45% said no difference and 22.3% said eating out. For children's birthday 65% said preparing at home, 16.3% said no difference and 14.9% said eating out. 3. Comparing the conception on traditional food, Korean women answered 'complicated' (77%) most while 'simple' (5%) least, which indicates their demands for simplified recipes. In case of Japanese women, 'complicated' (44%) was most while 'scientific' (6%) was least which indicates their demands for scientific way of recipes. There were differences shown by age (p〈0.001) and the older the more said 'simple' or 'logical' (p〈0.01). 4. As the reason for the complicity of traditional food recipes, Koreans said 'too many hand skill' (60%) most while 'too many spices' (8%) least. For Japanese, 'various kind of the recipe' (55%) was most while 'too many hand skill' (7%) was least. There were significant differences shown by academic background (p〈0.01) and income(p〈0.01), and the lower the academic background, the more said 'too many spices' as the reason for the complicity in making traditional food. Generally, the lesser the income, the more tendency to say 'various kinds of the recipe'. 5. In case of Koreans, 'the recipe is difficult' (56%) was high while 'uninterested' (9%) was low in answer which showed differences by academic background (p〈0.05), and in case of Japanese, 'no time to cook' (44%) was high while 'uninterested' (7%) was low. 6. The following is the reasons for choosing traditional food as a snack for children. In case of Koreans, they answered as 'traditional food' (34%), 'made from nutrious and quality materials' (27%), 'for education' (22%) and 'suites their taste' (17%) revealing 'traditional food' is highest. In case of Japanese, it was revealed in the order of 'made from nutrious and quality materials' (36.3%), 'traditional food' (25.2%), 'suites their taste' (22.6%), 'for education' (12.8%) and 7. Comparing the most important thing for the popularization of traditional food in the world, Koreans answered 'taste and nutrition' (45%) most while 'shape and color' (6%) least. In case of Japanese, 'taste and nutrition' (75%) was answered most while 'hygienic packaging' (4%) was least. Both considered 'taste and nutrition' as most important thing for the popularization of traditional food in the world. 8. In case of Koreans, they answered they learn how to make traditional food 'from mother' (47%), 'media' (18%), 'school' (15%), 'from mother-in-law' (14%), 'private cooking school' (4%) and 'close acquaintances' (2%). In case of Japanese, they said mostly learn 'from mother', but it was also shown that the lower the academic background the lesser the tendency of learning 'from mother' but 'from school' (p〈0.001). 9. About the consumption of traditional fermented food, Koreans said they..

이 연구는 일본 중서부 지방에서 1996년 겨울철에 발생한 뇌우의 관측 자료를 분석한 것이다. 관측기간 중 35 회의 뇌우가 발생하였으며 발생된 뇌 방전 수는 4426개였다. 관측된 뇌 방전 수를 뇌 방전 종별로 구분하여 그 발생비율을 구하였고, 뇌 방전의 종류와 기압배치와의 관계도 분석하였다. 그 결과 구름 뇌 방전의 비율은 약 78%이었으며, 양극성 낙뢰가 42.3%로 나타났다. 동계의 낙뢰활동은 미약하나 0∼5시에 가장 강하였다. 또한, 낙뢰는 북서 계절풍이 강한 경우에 활발하게 발생되고 있음을 알 수 있었다. 다중뇌와 다지점 낙뢰의 분석결과 평균 다중도는 1.4이고, 평균 다지점 낙뢰는 1.2로 나타났다.