Abstract
[Purpose] Health promotion activities were implemented to encourage seafood consumption and healthy lifestyles through the use of local food resources. This report summarizes the implementation and outcomes of the project to inform future community-based health promotion activities.
[Methods] In Higashidori Village, Aomori Prefecture, Japan, a workshop was conducted to encourage discussions on seafood consumption and health, followed by cooking sessions based on ideas generated during the workshop. The workshop included taste comparisons of regular and low-salt processed foods, as well as group discussions on seafood consumption and cooking practices. In the cooking sessions, dishes were prepared using local ingredients, including traditional dishes, with an emphasis on reducing sodium intake and increasing potassium intake. After the cooking sessions, a questionnaire was administered to the participants.
[Results] Ten residents participated in the workshop, during which a variety of dishes using locally caught seafood were proposed. Eight residents participated in the cooking sessions. In the post-activity questionnaire, all respondents reported being "satisfied" or "somewhat satisfied," and many expressed positive views, such as wanting to try the dishes at home or wishing to participate again. Active exchanges regarding cooking methods and the use of local ingredients were observed among the participants and members promoting dietary improvement, and intergenerational interactions were facilitated.
[Conclusion] These activities provided opportunities for participants to become more familiar with seafood and deepen their understanding, while also fostering intergenerational exchange. The activities also helped enhance the motivation of members promoting dietary improvement. Continued implementation of such activities may support community-based health promotion efforts.
