Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
Online ISSN : 1882-1006
Print ISSN : 0015-6426
ISSN-L : 0015-6426
Understanding and Attitudes of Dietitians towards “Foods with Function Claims”
Chiharu NishijimaKaoru SatoTsuyoshi Chiba
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2021 Volume 62 Issue 1 Pages 20-27


The role of dietitians is important for consumers to practice self-care, which includes the use of the “Foods with Function Claims (FFC)”. In this study, a nationwide internet survey was conducted to clarify the understanding and attitudes of dietitians towards the FFC 1 year and 4 years after its introduction (Surveys were conducted in 2015 and 2019, respectively). In the survey of 1 year after the introduction, the ratio of recognition of the FFC was 98%; however, only 35% correctly understood the characteristics of the FFC. Similarly, in the survey of 4 year after the introduction, only 42% of dietitians correctly answered the characteristics. At 4 year after, 56% of dietitians currently or previously have used the FFC. The dietitians who had been consulted about the use of the FFC accounted for 22% and about the adverse events accounted for 15%. The advice they gave at the consultation differed according to their experience of the use of the FFC. Of the ones who never used the FFC, 25% referred no information sources for the FFC. The place to educate primarily working dietitians needs to be prepared to let them provide appropriate information to consumers to support self-care including the appropriate use of the FFC.

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© 2021 Japanese Society for Food Hygiene and Safety
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