2012 Volume 20 Issue Special Pages s31-s42
Objective: To determine the challenges facing collaboration efforts between the food industry, local governments, and community groups in a project to improve the food environment in the community and the significance of those efforts.
Methods: The Japanese Food Guide was promoted to the elderly at convenience stores through sales of nutritionally-balanced lunchboxes and distribution of brochures, among other efforts. Significance of and challenges encountered in these efforts were analyzed in three ways: classifying the method of involvement and the role of relevant organization, evaluating changes in dietary behaviors of subjects via questionnaire, and assessing the reaction of the food industry and local government officials towards this project via interview.
Results: After determining the project purpose and methods to be used, collaboration with local government officials and the food industry began, and community groups were recruited by local governments. Compared to the52control individuals, the 71 residents(hereafter referred to as"monitors")involved in education and preparing lunchboxes demonstrated significantly improved understanding and self-confidence in using the food guide as well as increased frequency of discussing food and nutrition with family or friends. Staff members of the local governments reacted positively to the project in terms of"involvement of community groups in development of a new lunchbox"but identified"need for local government officials'support afterward"as a challenge.
Conclusions: Our findings suggest that the collaboration has significant effects on community groups, while the challenges involved in collaboration between related organizations started from the planning and included the need for support from local government officials after the project had concluded.
