JapaneseWakayama
| Health Japan 21 (the second term) | Wakayama | ||
|---|---|---|---|
| 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]) | ● 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]) | |
| (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) | ○ Increase the percentage of people who eat at least one meal per day in an enjoyable atmosphere together with family or friends ● Increase in dining with family regularly (decrease in percentage of children who eat alone) |
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| (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) | ● 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 eat three meals a day ● 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 |
● Reduction in percentage of low birth weight infants ● Reduction in percentage of children who tend to be obese |
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| Table 3 (3) Health of elderly people | (4) Restraint of the increase in undernourished elderly (BMI under 20) | ● Percentage of undernourished elderly(BMI under 20) | |
| Others (items particular to that prefecture) | Breakfast skipping (excluding children) | － | |
| The use and application of nutritional information | － | ||
| Nutrition education | － | ||
| Training and utilization of human resources | ○ Increase the number of health promotion volunteers | ||
| Notes | |||
