The purpose of this study was to examine the relationships between snacking frequency, lifestyle factors, and dietary habits among higher-grade elementary students. This cross-sectional questionnaire survey was conducted in July 2013 on 2,170 fourth through sixth graders from 10 elementary schools in S City, Osaka Prefecture, Japan. A total of 2,114 responses were received, among which 2,007 that contained clear answers in relation to sex, age, and snacking frequency were selected for analysis. Univariate and multivariate logistic regression analyses were used to assess the association between snacking frequency, which was used as the dependent variable, and lifestyle factors and dietary habits, which were used as explanatory variables. Regardless of sex, about half of the students reported snacking more than twice a day, and a relationship was found between snacking frequency and lifestyle factors such as bedtime and time spent playing games. Concerning dietary practices, a relationship was evident in both sexes between snacking frequency and consumption of both fried and instant foods. Furthermore, for boys, a relationship was found between snacking frequency and both vegetable consumption and degree of savoring a meal, whereas for girls, a relationship was apparent between snacking frequency and breakfast consumption. These results suggest that snacking frequency among schoolchildren is related to irregular lifestyle routines and disruptions in dietary lifestyle. In the future, a deeper understanding of the significance of the most appropriate snacking behavior will be desirable, as will full guidance on snacking tailored to individual lifestyle factors and dietary habits.

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The aim of this study was to investigate the relationship between the frequencies of eating out and eating habits of 14-month-old infants (502 infants) based on infant health examinations. We performed a questionnaire survey involving their mothers.
The frequencies of eating out with the infants were as follows: rarely, 28.5%;1〜2 times a month, 51.6%;1〜2 times a week, 18.6%;2〜3 times a week, 0.4%;more than 4 times a week, 1.0%. We then divided into two groups:a group “not eating out”, which included those eating out less than 2 times a month;and a group “eating out”, which included those eating out more than once a week, and we compared their eating habits. Regarding the method of cooking side dishes, 61.2% of the “not eating out” group took meals prepared differently for infants and adults, and this was 53.0% for the “eating out” group. While 25.6% of the “not eating out” group involved infants and adults eating the same side dishes, this was 39.0% for the “eating out” group. There was a significant difference between the two groups (p＝0.006). In addition, regarding who eats meals with infants on weekdays, 18.2% of the “not eating out” group answered that infants eat breakfast alone, with this being 30.0% for the “eating out” group, revealing a significant difference between the 2 groups (p＝0.045).
In the present study, we demonstrated a relationship between the frequency of eating out and eating habits. It is recommended to reflect on the results to promote future nutrition education.

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The reality of the Food bank activity from food education points where I come into action in our country was studied. The importance of the dietician and the management dietician was considered and it was considered about new necessity for Shokuiku in food bank activity. The food bank activity was studied from the angle of Shokuiku. The outline of the study is as follows.
1)　The food bank group in our country were classified 40. by propose. The relief type from which a living poor person is rescued, 23 groups and the food disposal reduction type, 13 groups and the area activation type, 3 groups, and of others was 1 group. Food bank can receive the subsidy from the government, if their activity are by taking an idea of Shokuiku. This is in activation for food bank activity.
2)　There is a system to exempt responsibility of a food company at the time of accident-generation at an American food bank, but our country don’t have this system. We think maintenance of responsibility exemption of a food company is necessary. It’s wished for to consider this thing from the view of the Shokuiku education for eating fundamental law and the food recycling law.
3)　A cooperation case in a food bank and a food supermarket was investigated for the purpose of improvement in the nutritional side of the handling food of the food bank and the disposal amount reduction in vegetables and fruit from food specialty supermarket. We think it’s tied with embodiment of Shokuiku education for eating fundamental law and an idea of food recycling that a professional supermarket of food cooperates with a food bank through vegetables and fruit. It is important to have an idea connect to food bank and food supermarket.
4)　It’s important to deepen the understanding about food bank activity when we plan for a substantiation of an idea of Shokuiku education for eating fundamental law and embodiment of food recycling law and settle a problem of food bank activity, and it’s the territory where an administrative dietician should play an active part. We think reinforcement of food bank activity is an important when promoting Shokuiku activity.
5)　The role of the administrative dietician is also expected of utilization of new nutritional indication.

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The purpose of this paper is to clarify whether a program utilizing “whole fish” as an educational tool, especially involved cooking practice of “whole fish” is effective to enhance the learning motivation of school children. Forty-four pupils of fifth grade in an elementary school participated as investigation objects in this research.
We gave them cooking practices and lectures about fish. Before and after the lessons, we carried out the same anonymous self-administrated questionnaire.
The main results are as follows:
1)　Children’s view on fish changed after the class lecture and cooking practices. Just after lecture, words on large variety and wonder of fish were seen in their responses, while after one month the most frequent responses was “delicious”.
2)　In the free description after a training of “whole fish” cooking there appeared interest on body structure, fish touching and even gratitude for fish.
3)　As for how vital life pupils spend in their school, they were not aware of fish especially in the preliminary survey, but vitality factor was raised after one month as seen in the phrases of interesting in fish cooking and pleasure of meal in their responses.
To conclude, it became clear that this program involved cooking practice of “whole fish” is effective to enhance the learning motivation of children in their school life.

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