Introduction of social activities by inhabitants of a ward writer "Tsuzuki Ward   Dietary Improvement Promotion Committee"

Coverage, photo (including borrowing) ・ sentence = inhabitant of a ward writer Hiroko Nagashima

Have you ever seen an organization that puts on a pink apron and introduces the nutritional balance and lifestyle of healthy meals at ward offices?
We interviewed Mr. Horikoshi, chairman of the Tsuzuki Ward   Dietary Improvement Committee, Mr. Sato, vice chairman (director), and Mr. Tsunematsu, vice chairman (former chairman).

The “Eating Habits Improvement Promotion Committee” is a nationwide volunteer organization with branches in municipalities nationwide. The main activities of the Japan Food and Life Association, an organization related to the Ministry of Health, Labour and Welfare, are entrusted to businesses from the association and municipalities, and to organize events and courses held at Care Plaza and District Centers in response to requests from local organizations to raise awareness about dietary balance, dietary intake of vegetables and salt, and how to store emergency provisions.
Tsuzuki Ward   has 46 members, most of whom are women, but also two male members. This year marks the 30th anniversary of the formation, "Let's do our best in the future!" That's the time," says Mr. Tsunematsu.

The nationwide name of this organization is the "Dietary Life Improvement Promotion Committee", but Yokohama City calls it the "Dietary Life Improvement Promotion Committee". The reason for adding "e.g." is that in addition to food, exercise, rest, and sleep are important factors in creating health.
In addition to the name, there are differences in activities depending on the size and characteristics of the region and the areas of specialty of members. The Tsuzuki Ward   is particularly focused on training and cooking training. Invited instructors to conduct training on medicinal meals, bones and calcium, etc., and also conducted pineapple cooking classes and gymnastics classes by physiotherapists. In collaboration with Tokyo City University Yokohama Campus, he has also conducted food education activities at the student cafeteria.

A few years ago, everyone said that the COVID-19 pandemic was hard with all their mouths. Activities and training were restricted, members were unsubscribed one after another, and the number of members decreased. There was also an effect on the training courses that were required to attend before joining, and Mr. Sato, who attended and joined at that time, said, "At that time, there was no communication between the participants and it was lonely." . The number of members has increased since last year, cooking training has been resumed, various menus have been created, and activities have been enjoyed. He said that he is looking forward to interacting with a wide range of generations and people with various special skills.

Through daily activities, he can continue to learn cooking techniques and knowledge of health, and seems to be useful for real life. And the voices of the event participants saying "It was fun" and "I will try it at home" and the growth of myself and my surroundings are the most rewarding.
For example, a child who participated in a course for elementary school students held at a district center proudly talked about an episode that began cooking at home after the course of the previous year.
In addition, there are many commissions of public institutions, and sometimes they use a personal computer to perform detailed work such as accounting and record creation, but "It's hard, but the joy of completing the work is great, and by using my head, I can be young both physically and mentally," says Horikoshi.

On November 3, the Tsuzuki Kumin Festival, which is the most important part of the annual activities, will be held. Why don't you stop by the booth of the Eating Habits Improvement Promotion Committee?