〔Purpose〕 This study aimed to examine the spillover effects of a nutrition education program aimed at increasing vegetable intake. The analysis focused on food group, meal composition (frequency of combined staple, main, and side dishes), and nutrient intake among working adults.

〔Methods〕 A total of 285 working adults were divided into three groups: control, intervention I, and intervention II. The control group received a vegetable beverage and self-monitoring device. Intervention I group was motivated by an e-learning program; intervention II group used a group-based smartphone application for self-monitoring. Food group intake, meal composition, and nutrient intake were compared before and after intervention.

〔Results〕 Vegetable intake and meal composition significantly increased in intervention groups I and II, as did potassium, vitamin C, and dietary fiber intake. The increase in intervention II group was particularly significant. In contrast, no significant changes were observed in the intake of nutrients or food groups not directly related to vegetables.

〔Conclusion〕 This intervention was effective in improving the intake of vegetable and related nutrients, and had a positive effect on dietary composition. The development of nutritional education that integrates the promotion of vegetable intake and implementation of a diet with appropriate meal composition is suggested.

This study aimed to clarify the associations between family shared meals and meal preparation experiences during childhood with dietary behaviors, dietary attitudes, and the passing down of cooking traditions at home among female university students in Japan.

A self-administered questionnaire survey was conducted in 2021 among 326 first-year students enrolled in the dietitian training courses at University A, of which 296 valid responses were analyzed. Participants were categorized into three groups based on the frequency of family shared meals and meal preparation involvement during childhood. Binary logistic regression analysis was performed, with the group as an independent variable, current dietary behaviors and related variables as dependent variables, and current living arrangements and living conditions as adjustment variables.

Group A (daily shared meals with a meal preparation experience) comprised 47.6% of participants, Group B (daily shared meals without meal preparation experience) comprised 41.9%, and Group C (shared meals five days or fewer per week) comprised 10.5%. Compared to Group A, Groups B and C demonstrated significantly lower adjusted odds ratios for liking cooking, self-efficacy in cooking, and perception of passing down cooking traditions at home.

These findings suggest that female university students who experienced daily family shared meals and meal preparation during childhood are more likely to enjoy cooking, demonstrate higher cooking self-efficacy, and recognize passing down cooking traditions within the household.

[OBJECTIVE] The present study reviewed the literature on the current status, impacts, and effectiveness of food education activities (shokuiku katsudo) in children’s cafeterias (kodomo shokudo) and aimed to understand the context to highlight future issues.

[METHOD] A literature search was conducted using CiNii Articles, J-STAGE, Igaku Chuo Zasshi, and JDream III to identify studies published between 2012 and 2023. The following search terms were used: (eating together OR food education OR health education OR nutrition education) AND (children’s cafeteria OR community kitchens OR community engagement OR multigenerational interaction).

[RESULTS] Of the 13 selected studies, one was an original article, one was research data, and 11 were case reports. The breakdown of the food education activities was as follows: hands-on cooking experience, lectures, games and quizzes, presentation and distribution of information related to food, food and farming experiences, demonstration materials, and others. In addition, there were four studies that conducted questionnaire surveys of participants who participated in food education activities after their participation in the food education activities. However, no studies presented organized results related to before-and-after changes in food education activities, changes over time, or changes observed in participants based on participation frequency.

[CONCLUSION] Implementing food education activities at children’s cafeterias has the potential to contribute to the improvement of health awareness not only among children, but also across multiple generations. A future issue to be addressed is to examine the impact and effectiveness of food education activities in children’s cafeterias using quantitative and qualitative evaluation designs, and to accumulate further findings.