Tokushima

Plan details by prefecture"Healthy Tokushima 21"
(●: item matches national goal; ○: item is particular to that prefecture)

Health Japan 21 (the second term)			Tokushima
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 of obese individuals [BMI 25 and more] and underweight individuals [BMI less than 18.5])
	(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 the percentage of people who consider nutritional balance when selecting food products ●(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 the number of people who know what the appropriate quantity of vegetables is ○ Adjust the fat-to-energy ratio
	(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 on record as working to provide healthy menus and nutritional information
	(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 in percentage of specific food service facilities that plan, cook, and evaluate and improve nutritional content of menu based on the needs of clients ○ Percentage of cafeteria facilities that have implemented nutrition guidance
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 maintain healthy lifestyle (nutrition, dietary habits, physical activity) ○(a) Increase the percentage of children who eat breakfast every day ●(b) Increase in percentage of children who exercise regularly
	(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	●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
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)		○ Reduce the number of people who miss breakfast (men in their 20s-30s; women in their 20s)
	The use and application of nutritional information		○ Increase the percentage of people who consult nutritional information when dining out or purchasing food products ○ Percentage of cafeteria facilities that display nutritional information
	Nutrition education		－
	Training and utilization of human resources		○ Increase the number of NGO operational bases where people can receive nearby, professional support or consultation related to health promotion ○ (a) Number of locations for which there are NGO reports 7,134 (pharmacies and Nutrition Care Stations) ○ (b) Number of Promoting Better Eating Habits members
Notes