Objective: This study describes the folk beliefs of elderly people living in Kume Island, Okinawa Prefecture, Japan, and clarifies their relationship with life history, ikigai (reasons for living), and the number of children.

Methods: Interviews were made for 9 men and 18 women aged 69 to 96 years old on their belief on Hinukan (god of fire), Totome (precious ancestors), Chimbe (chief priestess or places of worship), Noro (formal priestess), Yuta (private priestess), and Mabui (spirits), as well as their life history, ikigai, and the number of children and grandchildren.

Results: In total, 70% (19 out of 27) believed in Hinukan, 78% in Totome, 37% in Chimbe, 37% in Noro, 37% in Yuta, and 48% in Mabui. The subjects were classified into three types: traditional type (10 people), intermediate type (9), and non-traditional type (8). Both the traditional and intermediate types believed in Hinukan and Totome. The traditional type believed in Chimbe and Noro, but the intermediate type did not. Non-traditional type believed neither Hinukan, Totome nor Chimbe. The numbers of children of the traditional and intermediate types (median; both 6.0) were significantly more than the non-traditional type (median; 3.5, p-value: 0.001 and 0.004, respectively).

Objectives We investigated the capability of organizations to response to vulnerable people in their hot meal service at evacuation shelters.

Methods From December 2021 to January 2022, we asked the Ground Self-Defense Forces and five volunteer organizations the following questions: duration of support activity, the number of meals can be served per day, and the feasibility of (1) providing porridge for older people with impaired chewing function, (2) eliminating allergy substances for food allergy patients, (3) modifying serving size and ingredients for patients on dietary therapy, (4) use of pack cooking (a cooking method using a heat-resistant plastic bag), and (5) display of ingredients.

Results All organizations neither eliminated allergy substances nor modified ingredients for patients. All organizations answered that they had displayed or would like to show ingredients and seasonings. If condition permitting, four organizations could serve porridge for the older adults, three and four organizations said they could provide allergy-free meals and control serving size, respectively. The most important condition was “someone takes a headcount of vulnerable people and let them know beforehand.”

Conclusion Even organizations that have difficulty with special care cooking may be able to display ingredients. It is necessary to establish a system to identify needs.