Objective: The aim of the present study was to investigate the dental health behaviors for periodontal disease prevention in adults, and to identify the information to be provided for them.

Methods: In the pilot study, the dental health behavior which includes the self-management skills of periodontal disease prevention were considered. The investigation items were carried out based on the brushing skill scales item about gingivitis prevention of children. In the main survey, data using self-administered questionnaires were collected from participants in the oral health and educational events conducted by the Fukuoka Dental Association in November2009. The questionnaires included the self-management skill scales of tooth brushing behavior, the current number of teeth and daily oral health habits. The scales were developed based on our preliminary survey.

Results: Nine hundred and thirty nine responses were obtained in cooperation. Surveys were completed by 632 adults(184 men and 448 women), and the mean age was 49.4(SD 15.7). The questionnaire scores were associated with age(r=0.33, p<0.01). Women had better scores than men(p<0.01). The questionnaire scores were low in young men.

Conclusion: The findings suggested that young men should use interdental cleaning tools and should receive dental checkups regularly, and education for young men was important for self- management skills of tooth brushing behavior.

Objective: A model project using the nutritionally balanced boxed-lunches made with foods grown in Kumamoto following the Food Balanced Guide was conducted to improve the health of working people. Health and nutrition cards were delivered with the lunches. The aim of this project was to reduce weight among participants and to improve their understanding of the proper volume of a single meal. The purpose of this paper is to clarify the issues and good points of the project through process evaluation.

Methods: A total of167participants(average age44.2year,129men and38women)from4local workplaces were given nutritionally balanced lunches and health and nutrition message cards at least three times a week. The Kumamoto Dietetic Association planned menus for the boxed lunch, and the boxed-lunch business prepared the lunches. Prior to and after completing the project, participants'weight and waist circumference were measured and they also completed the questionnaire regarding their eating habits. Changes between"pre"and"post"were recorded. A meeting was held with the participants and local stakeholders to discuss the findings of this project, not only for continuing implementation in the participated workplaces, but for scale-up the project in the community.

Results: Reduced weight and waist circumference were seen among all men who conducted the measurements at both pre- and post- project(n=129), as well as among obese men(n=50). The understanding of the Food Balance Guide and the participants'ability to apply its rules were significantly improved after the project. After completing the project, 80% of participants answered that they understand the correct portion size of a single meal. Some of the participating companies continued ordering the nutritionally balanced boxed lunches. This project was incorporate into the nutrition education plan of the prefecture and 4 health centers decided to scale up this model project.

Conclusions: The nutritionally balanced boxed-lunch with health and nutrition information was effective in reducing participants'weight and waist circumference. This may influence the movement towards healthy-workplace scale up in Kumamoto.

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.

Objective: We developed picture-story-show teaching materials based on Social Cognitive Theory to encourage children to eat disliked food at lunchtime. The purpose of this report is to introduce the material and to examine process evaluation of using the material by the responses from teachers and school-dietitians, who used it in their schools.

Methods: School dieticians(n=4)and teachers(n=13)presented picture-story-show teaching materials to456first-grade students at four Tokyo elementary schools in 2010. The goal was to encourage children to eat disliked food, enhancing their self-efficacy and outcome expectancy, by providing five short stories during lunchtime. A manual was provided to school dieticians and teachers, including the objectives and methods of nutrition education during lunchtime based on Social Cognitive Theory. Questionnaires asked school dieticians and teachers about the teaching materials and changes in student behaviors.

Results: All teachers(n=13)answered"children understood the story almost/all", and77%(n= 10)of teachers read the instruction manuals and answered they could understand them. School dieticians who using the teaching materials answered they could do their own master, and reported positive opinions about the teaching materials. On the other hand, there were some points of improvement on the teaching materials.

Conclusions: The teaching materials developed in this study were accepted school dieticians and teachers as teaching materials for encouraging children to eat disliked food at lunchtime. On the other hand, some points of improvement on the teaching materials were emerged. It should be needed to revise the story and the instruction manual to deliver the intention of the materials.