Objective: To investigate the use of an employee cafeteria and meal choices made by obese individuals.

Methods: A cross-sectional study was conducted at Factory T, which promotes healthy work practices and offers the Smart Meal^® at its cafeteria. The study included 1,358 male full-time and limited-term employees. Cafeteria use and the meal choices of cafeteria users, classified by level of obesity, were collected via questionnaires, point-of-sale lunch data, and body mass index values determined in health examinations. The data were analyzed using the chi-squared test and binary logistic regression analysis.

Results: Cafeteria users were more likely to be aged 10 to 29 years (P=0.008) and limited-term employees (P<0.001). Obese individuals were less likely to use the cafeteria (P=0.005). Among cafeteria users, obese individuals were significantly more likely to choose a meal set other than a Smart Meal (odds ratio [95% confidence interval]: 2.09 [1.18, 3.71]) or a meal such as ramen or curry (2.35 [1.31, 4.21]) compared with a Smart Meal. They were also more likely to choose a regular portion (1.50 [1.00, 2.26]) or large portion (1.69 [1.05, 2.70]) of their staple food than a small portion. A larger proportion of obese participants considered the volume of the Smart Meal “small” (2.07 [1.25, 3.44]).

Conclusions: The obese participants tended not to choose Smart Meal. The data suggest that volume of a meal may be related to this tendency.

Objective: To identify work-related factors associated with irregular meal times in order to develop strategies for improving workers’ dietary habits.

Methods: This study conducted a secondary analysis using data from the 2022 cross-sectional internet survey “WELWEL,” which targeted 20,000 workers aged 20–59. Participants were categorized into two groups based on meal timing: regular and irregular. Chi-square tests, Mann–Whitney U tests, and t-tests were used to compare demographic and other characteristics. Logistic regression analysis was performed with meal timing as the dependent variable and work-related factors as independent variables.

Results: Among the participants, 13,035 (65.2%) had regular meal times, while 6,965 (34.8%) had irregular meal times. Logistic regression analysis, adjusted for demographic factors and sleep duration, showed that shift workers had higher odds of irregular meal times, regardless of whether their shifts included night work (odds ratio [95% confidence interval]: without night shifts, 3.47 [2.95, 4.08]; with night shifts, 3.20 [2.88, 3.56]). Additionally, workers in the tertiary industry and those with higher job stress scores had significantly higher odds of having irregular meal times (2.01 [1.86, 2.17] and 1.04 [1.04, 1.05], respectively).

Conclusion: Irregular meal times were associated with work styles such as shift work. To improve the dietary habits of workers with irregular meal times, it is necessary for employers and companies to review work arrangements, improve the food environment, and provide health education for employees

Objective: Previous evaluations of dental health education for mothers and children have inadequately addressed confounding biases. This study examined its effects on both children’s and mothers’ dental health behaviors using a design that better accounts for bias.

Methods: An anonymous self-administered questionnaire was conducted before and after participation in a dental health education program for parent-child pairs in Koganei City. We employed a quasi-experimental design known as Recurrent Institutional Cycle Design, which uses staggered intervention start times to create comparison groups and improve internal validity. Within- and between-group pre-post comparisons were conducted. Primary outcomes were mothers’ dental health behaviors and behaviors toward their children, as well as self-efficacy. Mothers’ normative beliefs regarding children’s dental health behaviors were treated as potential effect modifiers. ANOVA was performed on pre-post differences by intervention timing and measurement group.

Results: Children’s dental health behaviors and self-efficacy improved significantly after the intervention. However, no significant changes were observed in mothers’ dental health behaviors or self-efficacy. Effect modification was observed based on the level of normative beliefs toward children’s dental health behaviors, with notable improvements in self-efficacy among mothers in the low-belief group.

Conclusion: Dental health education improved children’s dental health behaviors and self-efficacy but did not influence mothers’ behaviors or self-efficacy. Future programs should consider content aimed at promoting behavioral change in mothers. Additionally, mothers with strong normative beliefs regarding children’s dental health may be influenced by rigid behavioral norms or self-reporting biases, suggesting a need to revisit both intervention and measurement strategies.

Objective: External instructors conducted a food-education program using the Sapere Method in childcare facility classes for two- and three-year-olds. This study examines issues related to health education and promotion by surveying the parents of children who participated in this program, with a focus on changes in food-education activities and children’s likes and dislikes at home.

Field activity: In the three years from 2020 through 2022, a total of 684 children from 21 childcare facilities in K City in Kinki region, participated in six annual sessions of a food-education program. Each fiscal year, a questionnaire survey of parents was conducted before and after the program; 523 parents responded before the program, and 452 parents responded after. Among the 386 first year participants, 221 responses were evaluated by before and after comparison design.

Assessments: Parents responded that 416 (93.5%) of their children enjoyed the taste class; 352 (79.1%) became interested in food and cooking; 320 (74.2%) wanted to help with meal preparation; and 158 (35.5%) were less picky after the program. In addition, 358 (80.4%) of the parents responded that the program gave them greater awareness of their children’s sensibilities, and 437 (98.2%) answered that they hoped childcare facilities would continue to offer the program in the future. The group of parents with increased awareness of their children’s sensitivities reported that they had more frequent and enjoyable conversations with their children. Among that group, food-education activities at home, such as shopping and meal preparation with children, increased following the program, and the number of disliked vegetables decreased.

Conclusion: Parents considered that the program at childcare facilities had increased their children’s interest in food, and almost all of them requested continuation of the program. Through increasing parents’ awareness of their children’s sensibilities, we can expect to improve food-education activities and children’s likes and dislikes at home.

Purpose: To share with practitioners and researchers the progress evaluation of a food education program aimed at increasing the vegetable dish plus 1 serving (approximately 70 g) per day.

Method: The relevant organisations included a website production company commissioned by the organiser to produce the teaching materials that were planned and proposed by the organiser and a questionnaire survey company commissioned to conduct the survey and recruit participants. The organiser created a program implementation plan and decided on the food education program outline. The organisers’ planning evaluation was divided into two parts: evaluations of the plan and the teaching materials. The contents corresponding to the planning and progress evaluations were organised from the free descriptions of the program participants, which were collected from program participants in December 2015 and analysed using content analysis.

Results: The organiser’s planning evaluation was evaluated for duration, frequency, time, and content validity and was judged to be appropriate in terms of the validity of the presented materials. The progress evaluation revealed that many of the findings related to the participants’ behaviour and preparatory factors, and that this program, which was designed to change vegetable intake behaviour, was appropriate. The use of free-form descriptions allowed us to capture minority opinions.

Conclusion: Planning and progress evaluations were conducted from both implementer and participant perspectives. The results can be shared with practitioners and researchers who plan similar practical activities in the future.

Objective: To evaluate the feasibility of incorporating an “add-on” nutrition education program to existing physical activity programs to prevent frailty for community-dwelling older adults.

Program contents: In two community settings in Tokyo, a nutrition education program was planned, conducted, and assessed for 21 older adults who had already engaged in physical activity programs to prevent frailty. From February to November 2024, 10 monthly sessions (15 minutes/session) were provided regarding vegetable and protein intake, osteoporosis prevention, meal intake, salt reduction, and alcohol intake. The program was assessed using implementation and process evaluations, and before-after comparison of dietary variety scores.

Program evaluation: Program implementation indicated that it was conducted using appropriate tools (handouts and flip boards) by well-trained instructors with the only costs incurred being for stationery and transportation fees. The average number of participants was 15.8 per session, and the process evaluation results were favorable. Median scores for participants’ satisfaction, understanding, usability, and potential for practice were all above 4 out of 5 per session. Dietary variety scores tended to increase after the program, but this difference was not significant.

Conclusions: This study confirmed the feasibility of incorporating an “add-on” nutrition education program and indicated that focusing on diet variety in the program contents could enhance its effectiveness.

Background: Preschool children face multiple lifestyle challenges, such as diet and sleep. Additionally, challenges exist in parent-child relationships. As these factors are interrelated, a comprehensive approach is essential. Considering that children’s daily lives are heavily influenced by their parents, parent-child engagement must be promoted to improve lifestyle habits. However, the family environment surrounding preschool children has changed recently because of an increase in dual-income households and greater paternal involvement in childcare. We developed health education materials for parent-child engagement in lifestyle improvement and conducted research on food-related housework and childcare among mothers and fathers of preschool children.

Content: The educational materials were designed to encourage parents and preschool children to participate in lifestyle improvement through play. Its feasibility was demonstrated among parents and children preparing for elementary school education. In research on food-related housework and childcare, mothers’ strategies for preparing meals under time constraints were categorized into three types. Batch cooking was positively associated with a higher frequency of vegetable dish provision. Furthermore, we examined fathers’ perceptions, work conditions, and childhood meal preparation experiences in relation to their involvement in food-related housework. Additionally, findings suggest that cooperation between mothers and fathers in food-related housework and childcare contributes to healthier dietary habits among preschoolers.

Conclusion: I aim to continue exploring practical and effective health education strategies tailored to evolving family structures and social contexts to foster healthy lifestyles for young children and their families.

Background: The author—a nutrition, diet, and health education expert—has been pursuing the goal of “one more vegetable dish (70 g)” via research that connects theory and practice. This study explores his research activities in the context of PDCA cycle.

Content: The author identified dietary issues and examined concepts and theories appropriate for a dietary education program with the goal of “one more vegetable dish.” He analyzed the associations among behavioral factors and designed an intervention protocol for a four-group randomized controlled trial adhering to international guidelines SPRIT2013. Regarding implementation effectiveness, in the intervention group with a household income of less than 3 million yen, vegetable consumption significantly increased—from 2.1 plates before the program to 2.5 plates after the program. However, no sustained effect was observed until the follow-up three months after the intervention. Furthermore, before the program, the intervention group with an income of less than 3 million yen consumed 2.1 dishes compared to 2.4 dishes in the control group with an income of 3–10 million yen. However, after program implementation, the significant difference between the two groups disappeared, and the difference in the number of vegetable dishes consumed before the program was eliminated.

Summary: This report, planned together with related parties, effectively increased vegetable intake. Crucial planning and progress evaluations obtained from implementers and participants will facilitate program review and planning of future programs. The author intends to expand the research—one objective at a time—to implement and disseminate sustainable health education programs.