The purpose of this study was to explore Japanese undergraduate students’ transformative learning experiences during an eHealth literacy workshop. Grounded in transformative learning theory, the study employed a descriptive qualitative approach using an explanatory case study design. Six undergraduate students who participated in the workshop completed a demographic questionnaire and a semi-structured interview. Data were analyzed using the constant comparative method, resulting in three major themes: (Theme I) learning about searching strategies to identify problematic assumptions, (Theme II) task-oriented learning to develop evaluation skills, and (Theme III) necessity of learning eHealth literacy for students who live alone. The findings emphasize the importance of prioritizing eHealth literacy in Japanese universities to prevent students from engaging in risky health information practices. Therefore, we hope the findings will contribute to the development of both formal and informal eHealth literacy education in Japanese universities, enhancing students’ capacity to become effective and responsible seekers of online health information.

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Little is known about why smelly foods have been maintained for long periods of time despite their unpleasant smell. Previous research suggests that regional background and family environment during upbringing influence food selection. Based on those findings, we hypothesized that living in a region where traditional smelly foods are produced and consumed during one's childhood would enhance the recall of such foods in adulthood. Additionally, we proposed that this childhood experience would positively influence the effect of marriage on an individual’s recall of smelly foods. We selected kusaya as the chosen smelly food and examined how, as the main effect, living in the Kanto region of Japan until the age of 20 impacts an individual’s kusaya recall. Furthermore, we explored the moderating effect of this upbringing on kusaya recall and marital status by sequentially inputting variables into a logistic regression model. Both effects were confirmed. This study contributes to the understanding of how characteristic smelly foods can be preserved by clarifying the factors that enhance their recall, using kusaya as an example.

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Karate exhibits characteristics of several movement forms. This study investigated and compared cerebral oxygenated hemoglobin (∆oxyHb) levels, an indicator of brain activity, during form performances in Karate beginners. Significant increases in ∆oxyHb levels in the frontal region of the brain were observed during the performance of Karate Forms A, B, and C, as well as a radio exercise. Increases during Forms A and B were significantly greater than those during Form C and radio exercise. Rated perceived exertion (RPE) increased from Karate Forms A to C, with radio exercise exhibiting the lowest RPE. Although previous studies have suggested that cerebral ∆oxyHb tends to increase with rated perceived exertion, the relatively smaller ∆oxyHb change observed during Form C might be interpreted as reflecting greater cognitive effort and motor control demands in beginners. The modest ∆oxyHb response during the radio exercise might be related to higher motor familiarity and reduced cognitive requirements. Overall, these observations may imply that Karate practice is capable of engaging frontal brain regions in beginners, and that the degree of activation might be influenced by cognitive effort, motor control load, and familiarity with the movements.

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