Ibaraki
Health Japan 21 (the second term) | Ibaraki | ||
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Table 5 (1) Nutrition and dietary habits | (1) Increase in percentage of individuals maintaining ideal body weight (Reduction in percentage of obese individuals [BMI 25 and more] and underweight individuals [BMI less than 18.5]) | ● Reduction in percentage of BMI ≥ 25 ● Reduction in percentage of BMI 18.5 individuals |
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(2) Increase in percentage of individuals who consume appropriate quality and quantity of food | (a) Increase in percentage of individuals who eat balanced diet with staple food, main dish and side dish more than
twice a day (b) Decrease in mean salt intake (c) Increase in consumption of vegetables and fruits (increase mean daily intake of vegetables, decrease the percentage of individuals who consume fruit less than 100 g per day) |
● Decrease in mean salt intake ● Increase in consumption of vegetables and fruits (increase mean daily intake of vegetables, decrease the percentage of individuals who consume fruit less than 100 g per day) |
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(3) Increase in dining with family regularly (decrease in percentage of children who eat alone) | - | ||
(4) Increase in number of corporations in food industry that supply food product low in salt and fat | ● Increase the number of restaurants and other establishments registered as "Ibaraki Health Promotion Partners" | ||
(5) Increase in percentage of specific food service facilities that plan, cook, and evaluate and improve nutritional content of menu based on the needs of clients (increase percentage of facilities staffed with registered/non-registered dietitians) | ● Increase the number of specific food service facilities staffed with a registered/non-registered dietitians | ||
Table 3 (2) Children's health | (1) Increase in percentage of children who maintain healthy lifestyle (nutrition, dietary habits, physical activity) | (a) Increase in percentage of children who eat three meals a day (b) Increase in percentage of children who exercise regularly |
○ Increase the percentage of children who always eat breakfast (every day) |
(2) Increase in percentage of children with ideal body weight | (a) Reduction in percentage of low birth weight infants (b) Reduction in percentage of children who tend to be obese |
● Reduction in percentage of children who tend to be obese ○ Reduce the rate of high-school students at risk of being underweight (the percentage of people with BMI < 18.5) |
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Table 3 (3) Health of elderly people | (4) Restraint of the increase in undernourished elderly (BMI under 20) | ● Restraint of the increase in undernourished elderly (BMI under 20) | |
Others (items particular to that prefecture) | Breakfast skipping (excluding children) | - | |
The use and application of nutritional information | - | ||
Nutrition education | ○ Percentage of cities and towns that have established a health promotion plan and a nutrition education promotion plan | ||
Training and utilization of human resources | ○ Increase the number of Promoting Better Eating Habits members ○ Increase the number of issued certificates for completing special health checkup and special health guidance practitioner training |
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Notes |