Objective: To develop students' positive attitude towards food loss reduction, the effectiveness of a dietary education program linking video lessons and classroom activities was investigated.

Methods: The subjects were two 6th-grade classes at a public elementary school, and they were assigned to the education group (n = 31) and the control group (n = 31) using a quasi-experimental design. During the one-month program, a class about food loss reduction was conducted in homeroom, and the students watched eight learning videos before the class and five videos after at lunchtime. The program was evaluated by the degree of achievement in the learning goals through worksheets, and the change between pre- and post-education was assessed from three aspects (knowledge, reason/judgment, and gratitude) using a questionnaire consisting of 22 items.

Results: Analysis of the worksheets showed that all students displayed attitudes that were considered "mostly satisfying (B)" or "fully satisfying (A)" in terms of the learning goals. Compared to the control group, the number of students who "thought about what they can do to reduce food loss" increased after the program in the education group (education group 42.0%, control group 3.7%, p = 0.013), and their knowledge about food also improved. Furthermore, the change only assessed on the education group 1 month after the education program showed that students' knowledge about food decreased, whereas their attitude towards food loss reduction remained unchanged.

Conclusion: Students' attitude towards food loss reduction was improved by this education program, and the effectiveness of linking video lessons and classroom activities for learning was indicated.

Objective: The aim of the present study was to introduce an implementation process of dietary habit survey and issues identified for nutrition improvement targeted farm households with the Smallholder Horticulture Empowerment and Promotion (SHEP) approach.

Methods: Japanese professionals, regional staff, and regional investigators planned and implemented the survey in the Nyai area. We conducted an interview survey to investigate daily meal, accessibility to food, dietary attitudes and behaviors, and impacts of SHEP activities. After conducting the pre-test, we conducted a main survey in December 2020 and collected responses from 100 households.

Results: All respondents were Muslim women, aged (median) 45 years, including 55 households practicing polygamy, with a median number of 15 household members. Forty-three households reported at least one female member (15~49 years) diagnosed with anemia by a doctor or medical staff. Ninety-eight households had eaten three meals the day before. Many households had been eating more than one dish in the first meal and only one dish in the second and third meals. Of the 71 households whose income was increased by SHEP, 63 used the increased income into dietary improvement, and approximately 30% answered that the frequency of dishes prepared with fruits, vegetables, meat, and fish had increased.

Implications: Four issues to be improved were identified. Anemia was to be prioritized, followed by the quantity and quality of diet. Approximately half of the respondents were considering and taking actions for better diet, and the income increased by SHEP was not necessarily used for nutrition improvement.

Objective: This study aimed to identify barriers to providing boxed meals that meet the "Nutritional Reference Values for Feeding at Evacuation Shelters" in the immediate aftermath of disasters. Specifically, the study examined barriers related to the conclusion of agreements at normal times and the adjustment of meal contents after a disaster.

Methods: In January 2022, semi-structured interviews were conducted with four vendors (a major convenience store area franchisor, a supermarket, and two university co-ops) in prefecture X, where the Nankai Trough Earthquake is expected to occur.

Results: Three obstacles were identified for concluding agreements: stockpiling and securing logistics from normal times to procure foodstuffs during disasters, vendor's ignorance of administrative departments or persons in charge, and the need for approval from universities when university co-ops conclude disaster agreements with municipalities. Additionally, labeling of nutrition facts and procurement of ingredients could be construed as obstacles to the adjustment of meal contents after a disaster.

Conclusions: Procuring ingredients might represent a significant obstacle for boxed meal vendors in concluding agreements and adjusting meal contents. Therefore, it is recommended that vendors prepare in advance to procure food ingredients in case of disasters and discuss with local governments and logistics providers regarding the transportation of food ingredients and boxed meals after disasters.

Objective: This study aimed to clarify salt intake among children in Gero City, Gifu, and compare and examine dietary content according to salt intake.

Methods: From April 2016 to March 2019, 535 children aged 3 years who underwent health checkups in Gero City and 657 children aged 5 years enrolled in nursery schools were included. A urinalysis and lifestyle questionnaire, including dietary content, were administered. Daily salt intake was estimated using urine salt test paper or the conversion formula from urinary sodium concentration. We categorized the breakfast and dinner dietary contents for those whose salt intake was within the target range of the Japanese Dietary Reference Intake (2020) and above the 95^th percentile, and compared them.

Results: Mean salt intakes were 6.9 g and 7.8 g for 3- and 5-year-olds, respectively. There were 82 children (15.5%) aged 3 years and 22 (3.4%) aged 5 years whose salt intake was within the target range. Breakfast for both 3- and 5-year-olds was mostly classified as "breads" and "other Japanese foods." Among 5-year-olds whose salt intake was above the 95^th percentile, 13 children (32.5%) ate soba noodles, udon noodles, rice bowls, and curry and rice for dinner.

Conclusion: Children aged 3 and 5 years were found to have high salt intake. Among children with a particularly high salt intake, 52.3% of 3-year-olds and 62.5% of 5-year-olds ate other Japanese foods for breakfast. Promotional activities for salt reduction should continue to improve and support dietary habits at home and throughout the community.