Objective: To examine the demographic background and dietary habits of adults with gratitude for food (GF) in adulthood, as well as the association between GF and food intake frequency.

Methods: An online survey was conducted in February 2023, with 4,296 adult men and women to gather information regarding their demographics, GF, dietary habits (including frequency of cooking, eating out, consuming ready-to-eat meals, and eating together), and food intake frequency (sugar-sweetened beverages, snacks, confectionery, processed meats, and vegetables). Notably, GF was measured using the adult version of the Gratitude for Food Scale (GFS-A), comprising one factor, five items, and four options. Linear regression analysis was used to assess the association of demographic background, dietary habits, and frequency of food intake with the GFS-A scores.

Results: In total, 1,800 participants were included in the analysis (eligibility ratio: 41.9%). The median (Q₁, Q₃) age of the participants was 40 (30, 50) years, and half were female (n=900, 50.0%); those with higher GFS-A scores demonstrated higher levels of educational attainment; household income; and frequency of cooking, getting ready-to-eat meals, or eating together. Multiple regression analysis, adjusted for demographic background and dietary habits, revealed that higher GFS-A scores were associated with a more frequent consumption of processed meat (β=0.07, P=0.003) and vegetables (β=0.14, P<0.001).

Conclusion: GF was associated with healthier dietary habits and more frequent food intake, including cooking and eating together, and increased consumption of vegetables.

Objective: We examined the combined effects of repeated measurement of urinary sodium to potassium ratio (uNa/K) and “estimated vegetable intake level,” and dietary guidance based on these measurements, on the subjects’ dietary habits and blood pressure.

Methods: This intervention was performed on 112 factory employees. The study design was an open-label, single-arm, before-and after study. The following interventions were carried out; (1) dietary guidance based on the uNa/K and “estimated vegetable intake level” at the health checkup in October 2021, and (2) periodic measurement of both indicators and return of the results. Measured body mass index (BMI) and systolic- and diastolic-blood pressure (SBP and DBP), uNa/K, “estimated vegetable intake level,” salt checklist score, and behavior modification level regarding salt reduction and vegetable intake were compared between before and after the intervention.

Results: The analysis included 88 people (79% of the research subjects). After the one-year intervention, SBP, DBP, and uNa/K were significantly reduced (P=0.004, 0.004, 0.001). “Estimated vegetable intake level” and salt checklist score were significantly increased (P<0.001, 0.006). Multiple regression analysis did not identify any factors that were significantly associated with the changes in blood pressure.

Conclusion: It has been suggested that this program may contribute to lowering blood pressure by reducing the uNa/K and increasing the “estimated vegetable intake.” Further detailed investigation is needed in the future.

Objective: To investigate the frequency of breakfast consumption among workers who often have short daily rest periods (DRPs).

Methods: Cross-sectional data were collected from the “WELWEL” study, which surveyed 20,000 Japanese workers in February 2022. The relationships between the number of days per month with DRPs less than 11 hours and the frequency of breakfast consumption were examined using the Kruskal-Wallis test, Mann-Whitney U test, and multinomial logistic regression analysis. The analyses were conducted separately by sex.

Results: Among the participants, 9,221 (53.9%) were male. Among these, 5,790 (62.8%) had breakfast almost every day, and 7,113 (83.6%) had at least one day with DRP<11 hours. Among the female participants, 5,534 (70.0%) had breakfast almost every day, and 7,079 (89.6%) had at least one day with DRP<11 hours. Multinomial regression revealed that the odds ratio of rarely eating breakfast was higher only in males with each additional day with DRPs<11 hours, regardless of sociodemographic characteristics and lifestyle habits (adjusted odds ratio [95% CI] among males: 1.02 [1.01, 1.03], females: 1.00 [0.98, 1.02]).

Conclusion: Males who had shorter DRPs displayed a higher likelihood of skipping breakfast. Therefore, measures should be taken to secure sufficient DRPs for workers.

Objective: In this study, to support food education for preschoolers, external instructors conducted the “taste class” (a food education program) six sessions a year using the Sapere Method (a sensory learning method in which children experience food with their five senses and verbalize their impressions) for classes of 2- and 3-year-olds at nursery schools. This study aimed to verify the usefulness and feasibility of this method.

Field activity: A total of 220 activities were conducted at 21 nursery schools (17 classes of 2-year-olds and 20 classes of 3-year-olds; 684 children) from 2020 to 2022 with the participation of nursery teachers. In addition to reviewing the activities with nursery teachers on the day of practice, the activities were evaluated using 484 participation notes by the teachers.

Assessments: Except for the first session of the year, approximately 80% of the children participated happily in the group, and as the sessions progressed, hands-on activities and speech became more active, interactions with other children increased, and enjoyment and interest in food increased. It was expected that the opportunity to notice the sensibilities of children through joint attention and sharing of physical sensations would be applied to future childcare and food education activities that are close to the children.

Conclusion: The taste classes conducted by external instructors were accepted with an affinity for the daily work of nursery schools, and communication between nursery school teachers and children was established even in the 2-year-old class. It was confirmed that children’s enjoyment and interest in food and awareness of nursery teachers for the children’s sensibilities increased, which is an effective method to support food education activities from 2-year-olds for busy childcare sites.

Objective: To assess the impact of interventions on optimizing school lunch intake among first-year junior high school students.

Methods: Participants were 185 first-year junior high school students in Kumamoto City, Japan. A lesson on “eating an appropriate amount of school lunch” was given to the entire target group during the health and physical education and technology and home economics classes (one hour each). In addition, 25 students with consistently low food intake were provided individualized guidance by a diet and nutrition teacher. All students measured and recorded their school lunch intake for three days before and after the intervention. To evaluate whether the energy intake from school lunches approached the individual’s estimated energy requirement (×33%), the absolute difference between the individual’s energy intake determined from the weighing school lunch intake survey and the individual’s estimated energy requirement (×33%) was used as an evaluation index and compared before and after the intervention.

Results: The median absolute difference between energy intake and estimated requirements (×33%) did not change in the boys. However, in girls, the median absolute difference decreased post-intervention (89 kcal in September and 63 kcal in March, P=0.025), bringing the energy intake closer to the estimated requirement (×33%).

Conclusion: After the intervention, a positive change in school lunch intake was observed among girls. Further studies are needed to determine whether this was due to instructions.

Objective: This study aimed to promote the sale of nutritionally-balanced bento meals and provide information using nudges from bento vendors in Toda City, while quantitatively and qualitatively examining factors influencing selection.

Overview: Four types of bento meals (T-bento), two per vendor, were sold twice weekly by two vendors between July 18 and October 31, 2023. Labels and posters incorporating the EAST nudge framework provide information during sales. To understand the reasons for selection, an online survey was conducted among the customers between late July and September. In August, six health center employees were interviewed to assess their impressions and changes in perception regarding healthy menu options.

Evaluation: Venders A and B sold 259 and 150 meals, respectively. The most cited reason for purchase was the appealing appearance (“looked delicious”), highlighting the role of visual attractiveness (A: attractive). Non-buyers frequently mentioned “favorite dishes/ingredients” and “dishes I do not usually cook myself,” suggesting that aligning ingredients and cooking styles with consumer preferences (A) is crucial. For the nonpurchasing group, the price was high, emphasizing the need for affordable options. In the interviews, all participants expressed satisfaction with the taste, although some provided critical feedback.

Future Challenges: Encouraging the selection of healthy menu options requires visual appeal, adapting flavors to consumer preferences, and exploring economic incentives.

The aim of “Health Japan 21 (the Third Term)” is to extend healthy life expectancy and reduce health inequalities by improving the social environment that influences individual behavior and health. This initiative reflects the concept of “social determinants of health,” emphasizing how economic conditions and social networks impact health outcomes and contribute to inequalities. The social environment’s influence is significant, as evidenced by reports showing that school-based health education improved oral health in affluent areas but not in impoverished ones, exacerbating health inequalities. This phenomenon, known as the “inverse care law,” highlights the challenge of improving the health of high-risk individuals. To address this issue, greater emphasis is placed on tackling social determinants. Examples include promoting fluoride mouth rinse programs in kindergartens and schools to prevent dental caries and conducting dental check-ups in workplaces. School-based fluoride mouth rinses benefit children regardless of their family background and help to reduce health inequalities, making them a recommended policy measure. Similarly, workplace initiatives would increase dental check-ups among busy working-age individuals. Transforming schools and workplaces into health-supportive social environments requires multi-sectoral collaboration between health departments, schools, and workplaces. To achieve this “social change,” it is necessary to advocate and recommend to people in different sectors, in other words, to provide health education in the broad sense of the term to change society.

Oral diseases still remain in many communities all over the world. WHO has highlighted that oral diseases and other NCDs share modifiable risk factors, including tobacco use, harmful use of alcohol and unhealthy diets, as well as the same socio-economic determinants. Moreover, prevalence of NCDs increases dramatically with age, which partly explains why these diseases are rapidly becoming the leading causes of disability and mortality worldwide. Accordingly, WHO has re-enforced to take integrated approaches to disease prevention and health promotion. A focus on oral health in overall primary health care will not only help improve oral health itself, but will also reduce the rate of NCDs. It is acknowledged that a “common risk factor approach” would be the most effective way to tackle oral health issues within the larger fight against NCDs. Furthermore, inclusion of oral health professionals in health promotion, prevention, early diagnosis and control of NCDs should be encouraged. Oral health professionals are also urged to strengthen research evidence and develop multisectoral policies and plans to set the targets to control NCDs as well as oral diseases. It is essential to adopt a common risk factor approach and fully integrate oral health into NCD prevention and control and broader health strategies. With the growing burden of oral disease and NCDs worldwide, there is a need for local, national, regional and global action.

Background: In 2024, the second phase of the Basic Matters Concerning the Promotion of Dental and Oral Health (Dental and Oral Health Promotion Plan) was launched. This plan will run for 12 years until 2035. These Basic Matters are described in the main text of the “Dental and Oral Health Promotion Act” which was enacted and enforced in 2011. The second Phase of the Basic Matters was established in harmony with Health Japan 21 (the third term).

Body: The Dental and Oral Health Act has fundamental legal characteristics that complement and work in coordination with the Community Health Act and the Health Promotion Act comprehensively promote dental and oral health. In addition, in light of the accumulated evidence showing a link between oral and general health, the law clearly states that oral health plays an essential and important role in enabling citizens to lead healthy, high-quality lives. The Basic Matters also clearly state the need for measures to raise awareness of dental and oral health, to prevent dental diseases from an individual and public health perspective, to encourage people to undergo dental check-ups and receive dental treatment, and to provide support for those who have difficulty doing so.

Conclusion: Without the enactment of the Dental and Oral Health Act, there would be no Dental and Oral Health Promotion Plan, and it would be difficult to set national-level goals for each life stage as we have today. However, in order to achieve the goal of “no one left behind,” we must maintain collaboration among multiple fields toward shared goals and avoid isolating dental and oral health policies from broader health policies.