Kyoto Women's University
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日本における子奪取条約と子どもたちの声
Get PDFバブル経済の崩壊後、海外における日本人女性の国際結婚は増加した。その後外国人配偶者の合意なく、子を日本へ連れ帰る日本人女性が問題となった。西洋社会ではそのような行為は親による子の誘拐として犯罪とされる。2000年代西洋諸国は、母親が子の親権をもつことは日本の文化であることを理由に日本政府がいわゆるハーグ（子奪取）条約に締結しようとしない姿勢を批難し始めた。「1980年の国際的な子の奪取の民事上の側面に関する条約」は、国際的に連れ去られた子を常居所地国に返還し、返還後、親権や監護権、面会交流について取り決めることが「子の利益」となるという原則に基づいた国際私法の枠組みである。2014年に子奪取条約の実施法が日本で施行された。『家庭の法と裁判』に公刊された子奪取条約の子の返還事案のうち、〈重大な危険〉が争われた13ケースを抽出し、〈子の意見〉を中心に分析した。Since 1991 when the bubble economy had burst out in Japan, the number of Japanese women who find their foreign spouses overseas has increased. Some of them had returned to Japan with their children without consent of their spouses. In Western countries this behavior is a crime as parental kid napping. After the Millennium Western countries started to claim that Japanese government had indulged Japanese mothers who should have taken sole custody for her children. The 1980 Hague Convention on the Civil Aspects of International Child Abduction is the principal tool for a parent seeking the return of a child abducted across international borders. The Hague Convention provides a legal framework for securing the return of an abducted child so that judicial authorities can make decisions on issues of custody and the best interests of the child. It was in 2014 that this Convention came to effect in Japan. Some cases of seeking the return of child have appealed to the higher courts after family court decisions. More than a dozen cases have been published in the Family Court Journal. Filing these cases, this paper will focus on two aspects; what kind of situation has been taken as “a grave risk” by Japanese Courts and how the voices of children have been taken into considerations
若年女性における神経性過食症傾向の程度と食事内容及び心理状態との関連
Get PDF緒言：本研究では，若年女性に対して神経性過食症傾向の程度と食事及び心理状態との関連について検討を行った。方法：若年女性174名（20歳）を対象に解析を行った。神経性過食症傾向の程度は大食症質問表（BITE）を用いて評価を行い，既報に基づき健常群，傾向群，重症群の3群に分類した。心理状態の評価は，新版STAIを用いて状態不安及び特性不安を，自己評価式抑うつ性尺度（SDS）でうつ症状の評価を行った。食事内容は簡易型自記式食事歴法質問票（BDHQ）で評価し，相互の関連について検討した。結果：神経性過食症傾向の分類は，健常群104名（60％），傾向群が57名（33％），重症群13名（7％）であった。食事内容について，傾向群は健常群に比べて穀類，米飯，豚肉・牛肉の摂取量が有意に低値を示し，菓子類，特に洋菓子の摂取量が有意に高値を示した。また，重症群は健常群に比べ，穀類，豚肉・牛肉の摂取量が低値を示す傾向が認められた。心理状態では，特性不安得点及びうつ尺度は，傾向群，重症群は健常群に比べ有意に高値を示した。考察：神経性過食症傾向がある者は，特定の食事内容を摂取または制限している可能性があり，食行動の背景には心理状態が関連している可能性があると考えられた。Objective: This study aimed to determine the relationships between bulimia nervosa (BN), dietary contents, and psychological status in young women. Methods: The participants were 174 women at a university in Japan (median age: 20 years) whose tendency toward BN, dietary contents and behaviors, and psychological status were evaluated. Tendency toward BN was assessed using Bulimic Investigatory Test, Edinburgh (BITE) and classified into three groups by level of BN (healthy, tendency, and severe). Psychological status was evaluated using a new version of State-Trait Anxiety Inventory (STAI) for state and trait anxiety and Self-rating Depression (SDS) for depressive symptoms. Dietary content was assessed using brief-type self-administered diet history questionnaire (BDHQ). Results: The healthy, tendency, and severe groups comprised 104 (60%), 57 (33%), and 13 (7%) respondents, respectively. The tendency group had significantly lower intakes of cereals, rice, pork, and beef and significantly higher intake of confectionery, especially western sweets, compared to the healthy group; the severe group tended to have lower intakes of cereals, pork, and beef compared to the healthy group. The trait anxiety and depression scores were significantly higher in the tendency and severe groups than in the healthy group. Discussion: Individuals with BN and a tendency toward BN may show a liking for particular foods, which may be related to their psychological status
京だし巻き卵の美味しさと物性評価 その2 : 専門店の美味しさを再現する家庭調理法の検討
Get PDFDashimaki Tamago is one of the most popular egg-rolled dishes in Japan. It is made by baking thinly whole egg liquid with dashi broth while rolling it up. Kyoto-style Dashimaki Tamago is especially famous for its soft texture and well-balanced egg and dashi flavor and is an essential part of Kyoto’s catering cuisine. There are popular specialty shops that sell them while cooking them on their sites. In our previous paper, we developed a method for evaluating the taste and physical properties of Kyoto dashi-rolled eggs. We reported that the dashirolled egg of S-Shop brand, the most famous specialty shop, is particularly favored by consumers because of its soft texture, juicy soup stock, and strong umami. This study examined the relationship between the ratio of dashi broth added to egg-roll cooking with or without starch and the number of layers rolled and their physical properties in detail. We found that the fewer the number of layers, the softer the physical properties of egg rolls. We then developed a method for baking omelet-style (Tri-fold) hand-rolled Dashimaki rolls. We showed that adding 1 % starch to the egg liquid held the broth well, made baking more manageable, and softened the physical properties. By adding 1 % starch to the egg liquid containing 40 % dashi broth, we succeeded in reproducing the characteristic softness and juiciness of Kyoto dashi rolled eggs (specialty S-Shop) by baking them in the omelet style (Trihold) hand-rolled method. Using the recipe and baking method shown in this study, we developed a method of cooking Kyoto-style rolled eggs that can easily reproduce the texture of specialty shops at home