The authors are creating a platform for social innovation to extend lifespan in Aomori Prefecture. Since 2005, health data of approximately 1,000 adults have been collected each year during the Iwaki Health Promotion Project (IHPP). In addition, the development of social capital in Aomori Prefecture is progressing. For example, the heads of all 40 municipalities carry out health declarations. Certification of health management companies, implementation of health classes at elementary and junior high schools, establishment of the Aomori Health Promotion Center for human resource development, etc. We are also promoting health literacy centered on eating habits. We believe that health promotion in the near future can reach many purposes such as town development, research promotion, medical cost control, and promotion of citizens' health.

　Sanriku is one of the most active fishing regions exploiting various fish living in warm and cold waters because of its location consisting of rias coast facing the Kuroshio-Oyashio transition zone of the western Pacific. Various fishing type has been established in this area based on the geographical features. Abalone and shark-fin, which are typical fish exploited from the waters, have been exported to China as "Sanriku Tawaramono" during Edo-era. Set-net fishery was established in Edo-era, and the dominant fish has been shifted from bluefin tuna to yellow tail in the early 20th Century, and to chum salmon in the 1980s due to the long-term oceanographic dynamics. In Sanriku, a lot of Wakame-seaweed and some bivalves such as oyster and scallop have been produced as aquaculture based on its huge primary production. However, the Sanriku waters have been affected by the global warming. The catch in chum salmon and Pacific saury, which are the most abundant fish in the fisheries in Sanriku, have declined greatly, but some fish such as red seabeam and Spanish mackerel migrating in warm waters have increased recently. These changes are possibly categorized as a new phase of fisheries in Sanriku related to the long-term oceanographic fluctuations caused by climate change.

　Japanese Shorthorn is one of four Wagyu breeds in Japan. It is raised mainly in the Iwate Prefecture. This breed can trace its ancestry back to the indigenous Nanbu cattle. In the early Meiji Period, the cattle were crossbred with and improved through an imported Shorthorn sire culminating in the establishment of the breed in 1957. The key trait of this breed is its lean meat, which is evaluated with a lower marbling score in the Japanese grading system. The number of farmers raising this breed and heads have decreased because cattle with a higher marbling score are traded at a higher price in Japan. Japanese Shorthorn is, however, fed well with roughage and is well adopted to grazing. This style of feeding produces healthier meat and using self-sufficing feed contributes to the reduction of global warming. I would now like to discuss in more detail the history, the meat quality, the present state, and the future of the Japanese Shorthorn.

　The gram-positive facultative anaerobic bacterium Streptococcus mutans is thought to be the causative agent of caries. It is thus necessary to reduce S. mutans in the oral cavity in order to prevent caries. In this study, the growth-inhibitory effects of Lacticaseibacillus paracasei, Lacticaseibacillus casei, Levilactobacillus brevis, and Lactiplantibacillus plantarum on S. mutans were investigated in vitro. The antibacterial substance productivity of these strains was also tested. All four of the lactic acid bacteria suppressed the growth of S. mutans. The mixed culture of the four types of lactic acid bacteria and S. mutans also suppressed the growth of S. mutans. Based on the antibacterial substance productivity test, only L. paracasei and L. plantarum showed an antibacterial activity against S. mutans, suggesting that these two strains may reduce the risk of caries.

　健康を維持するために工夫を施した「健康調理」の概念は，食生活において非常に重要である。厚生労働省健康日本21（第二次）では，毎日350 gの野菜を摂取することが推奨されている。本研究ではナスに「焼き」調理を施し，調理品の抗酸化能を測定した。また，ナスに含まれる各種成分と抗酸化能との関連性を明らかにし，ナスの「焼き」調理による健康面への寄与について考察した。

　短い加熱時間（5分）では生のナスより抗酸化能（ORAC法）は低下したが，その後は加熱時間の延長とともに有意に増加し，15分加熱では生より3.5倍高い抗酸化能が得られた。抗酸化能に関与している成分の大部分が水溶性であり，約90％が分子量3,000以下であった。5分加熱まではアスコルビン酸が，その加熱時間が過ぎるとSephadex LH-20による分子量画分と分画フラクションの抗酸化活性の関係から，クロロゲン酸を含むポリフェノールと3-デオキシグルコソンを含むアミノカルボニル反応生成物が焼きナスの抗酸化能に寄与していることが推察された。

　We evaluated the effect of Shokuiku (Japanese style food education) intervention program, unifying the lecture on the soul and history of traditional cuisine 'Seigaku-mochi' of Chiba-prefecture, and school lunch using it for 4th to 6th-grade primary school children. We used a 7-points scale with face icon to easily understand for children. Pre-questionnaire was performed on the day of school lunch using 'Seigaku-mochi' before a month of the intervention. After the intervention program, the same questionnaire was performed to compare to the pre-questionnaire. The scores between pre- and post- intervention were compared using a nonparametric Wilcoxon signed-rank test. The scores after the Shokuiku-intervention categorized in "traditional food culture" as well as an "importance of diet" and a "mental and physical health" were significantly increased (p < 0.05). We divided into three groups by the ascending order of total score of interest for 'Seigaku-mochi' at pre-questionaries and exploratory analysis was performed. Our results indicated 7-points scale with face icon can be applied to evaluate other types of Shokuiku-intervention programs.

　We conducted a randomized comparison study to investigate the effects of continuous intake of Monostroma nitidum on the human body through anthropometric index assessment and clinical tests.

　During the 5-month period from July to December 2019, 30 participants, who were divided into two groups by stratified randomization, either consumed 3 g dry weight per day of Monostroma nitidum (MNgroup) or continued everyday life as usual (control group). Before the study, anthropometric indices (such as body weight, BMI, body fat percentage, and skeletal muscle mass), bone density, toe muscle strength, blood pressure, fasting blood glucose, HbA1c, glycoalbumin (GA), total cholesterol, HDL-cholesterol, LDL-cholesterol, and triglyceride levels were measured. A meal survey was also conducted at the same time. The anthropometric indices, bone density, and toe muscle strength were measured at 2.5 months after starting the study, and the same measurements as before the study were performed at 5 months, and compared with pre-study values.

　Bone density, toe muscle strength, and amount of exercise were not different between the groups. However, both groups had increased body fat mass and body fat percentage. The degree of changes in diastolic blood pressure showed to lower value (p＜0.05) in the MN group (-1.47 ± 10.24 mmHg (mean ± standard deviation)) than in the control group (+6.29 ± 12.38 mmHg). HbA1c decreased in both groups. On the other hand, LDL-Cho went up intentionally by the MNgroup (p＜0.05).

　The present results suggest that daily consumption of 3 g dry weight of Monostroma nitidum might suppress diastolic blood pressure elevation. On the other hand, the rise of LDL-Cho is considered that the further examination is required.

　Poverty notably persists in Japan especially among families with children and single parents. The number of food banks has strikingly increased in the last two decades in Japan, and they provide free grocery items to those households with hardships through food pantries. This study aims to examine the impacts of food distribution through food pantries on clients with children in Tokyo regarding dietary habits and attitudes.

　A survey using a self-administered questionnaire was undertaken among the clients of four food pantries organized by Second Harvest Japan from January to February 2020. Datasets from 194 participants out of 241 were analyzed. The Chi-squared test or Fisher's exact test, and Kruskal-Wallis test were used to analyze the answers.

　The clients with children had an increased frequency of family meals, and opportunities to eat together with others. The parents observed their children skipped breakfast less frequently, and started eating items which they had not eaten before. The children increasingly showed enjoyment towards meals. These families had a tendency to use food pantries longer than other clients.

　This study suggested that food pantry-based intervention could serve as a focal point where children in user households could receive positive impacts on their eating habits and attitudes.

　The purpose of this study was to examine the relationship between the Health Locus of Control (HLC) of Japanese people and their use of health foods together with their awareness of foods with health claims. In October 2017, an anonymous self-administered questionnaire survey was conducted on a university's staff regarding their HLC and their experience and impression of health food use and the functional food system. Health food in this study were defined as "all foods intended to maintain and improve health.". The overall mean of the HLC scale score was 38.2 (out of 56), and the subjects were divided into two groups: an external control group with a score of 38 or less, and an internal control group with a score of 39 or more. The percentage of those who were currently using health foods tended to be higher in the internal control group, and the positive image of health foods was also significantly higher in this group. There was no association between the level of awareness of each health food and the level of understanding of the foods with health claims and HLC.

　In conclusion, the findings suggest that having strong internal control may strengthen the positive image of health foods and may influence their use. It is possible that those with high internal control consume health foods as a health behavior because they have high awareness of their health.

　Nutrition comprises different stages, including food intake, digestion, absorption, metabolism (anabolism and catabolism), and excretion. An in-depth understanding of the process of digestion and absorption is essential while studying nutrition. However, literature describing the experimental protocol for studying membrane digestion and absorption is lacking, as the procedure is challenging and requires costly apparatus to perform. In this study, we attempted to explain in detail the experimental protocol for observing the requirement of Na⁺ for glucose absorption and for observing the difference in membrane digestion and absorption of different glucose polymers. Consequently, we demonstrated that experiments using everted sacs of the small intestine can be used to observe the requirement of Na⁺ for glucose absorption and discuss differences in membrane digestion of different glucose polymers (i. e., glucose, maltose, and starch) based on the extent of polymerization.