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Miyazaki

Plan details by prefecture"Healthy Miyazaki Action Plan 21 (Term 2)"別ウィンドウで開きます
(●: item matches national goal; ○: item is particular to that prefecture)
Health Japan 21 (the second term) Miyazaki
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 individuals with a BMI over 25
○ Reduce the percentage of people for whom waist size is the only measurement over the standard value
○ Reduction in percentage of individuals with a BMI over 25 and a waist size over the standard value
○ Increase the percentage of people who are aware of the concept of metabolic syndrome
(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)
● Increase in percentage of individuals who eat balanced diet with staple food, main dish and side dish more than twice a day
○ Reduce the percentage of individuals who consume too much sodium (over 9 g per day for men, over 7.5 g per day for women)
● Decrease in mean daily salt intake
○ Reduce the percentage of individuals who consume few vegetables (less than 350 g per day)
○ Reduce the percentage of individuals who consume few vegetables high in beta-carotene (less than 120 g per day)
● Increase mean daily intake of vegetables
● Decrease the percentage of individuals who consume fruit less than 100 g per day
○ Reduce the percentage of people who consume too much fat (fat-to-energy ratio over the target amount)
○ Reduce the percentage of people with insufficient calcium intake (below the target amount)
○ Reduce the percentage of people with insufficient iron intake  
(3) Increase in dining with family regularly (decrease in percentage of children who eat alone) ● Reduce the percentage of children who always eat breakfast alone
● Reduce the percentage of children who always eat dinner alone
(4) Increase in number of corporations in food industry that supply food product low in salt and fat
(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)
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 in percentage of children who exercise regularly
○ Increase the percentage of children who eat breakfast every day
○ Reduce the percentage of children who eat late-night snacks (every day or sometimes)
○ Reduce the percentage of children with insufficient vegetable intake
○ Reduce the percentage of children who consume too much fat (fat-to-energy ratio over 30%)
○ Reduce the percentage of children with insufficient calcium intake
○ Reduce the percentage of children with insufficient iron intake
○ Increase the percentage of children who have decided on a time for afternoon snacking
○ Increase the percentage of children who eat an amount of snacks decided by a parent
(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
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) ○ Increase the percentage of people who eat breakfast every day (20s-40s)
The use and application of nutritional information ○ Increase the percentage of people who know about the Food Guide
Nutrition education ○ Increase the number of schools that have established a "Annual Meal Guidance Plan"
Training and utilization of human resources ○ Increase the number of Promoting Better Eating Habits members
○ Increase the number of cities that have established a Promoting Better Eating Habits Committee
○ Increase the number of cities with nutritionists on staff
Notes