Today ; Japanese language ; Language

In concequence of the rapid extension of the average life expectancy of the Japanese after World War II, this country has realized a society of longevity. Although longevity is in itself something to be celebrated, many people have misgivings about health in their old age. Advances in medical technology, one of the factors which promoted the society of longevity, continued overcoming various diseases while bringing about many patients troubled with after effects. Also the number of old people suffered from chronic diseases has been increasing gradually.Today, people wish healthy long life from the heart, not simply longevity. Nagano Prefecture has come to be known as the area eminent for long healthy life expectancy in recent years. Behined this, there are various activities aimed at healthier life by citizens. In this paper, we report one of the activities carried out at “Yachiho village” (as a result of the affiliation with Saku machi in 2005 renamed Sakuho machi) located in the eastern part of Nagano Prefecture.The health care program for all villagers, which the government of Yachiho village started in 1959 with cooperation of Saku Central Hospital, produced fruit while breeding many voluntary activities by citizens. We explored the practices of the group worked on the improvement of nutrition, and studied about the essential conditions which have enabled the formation of health promotion activities by citizens.
Longevity ; Health Promotion ; Activities ; Life Expectancy ; Today

From ancient times, the crude drug rhubarb (Da-huang in Chinese, Daio in Japanese) has been processed using liquor in various ways in China. There are mainly three ways of processing it ; liquor-soaking, liquor-dipping and liquor-frying. Today, the liquor-fried rhubarb, appropriately named ‘liquor rhubarb’, is widely used. But it is not clear why use of the rhubarb processed with liquor began. Thus, we researched ancient literature published after the Jin and Yuan dynasties, when medical treatment was done based on the theories. We found that the ‘liquor-soaked rhubarb’ was used as a depurative, while the ‘liquor-dipped rhubarb’ was used as a purgative or a digestive. ‘Liquor-fried rhubarb’ use began after the Ming dynasty, and its medicinal effect was expected to be the same as the two processed rhubarbs of earlier periods.
distilled alcoholic beverage ; Rhubarb ; Today ; dalton ; Japanese language