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Volume 71, Issue 3
Displaying 1-8 of 8 articles from this issue
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Original Articles
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Keiko Ozawa, Yukari Takemi, Kumi Eto, Hisako Tanaka, Hitoshi Fujii, Mi ...2013 Volume 71 Issue 3 Pages 97-111
Published: 2013
Released on J-STAGE: July 09, 2013
JOURNAL FREE ACCESSObjective: We examined 2 associations between measures of vegetable intake and daily amounts of vegetable consumed. One measure is stage of vegetable intake, and the other is self-reported number of vegetable dishes consumed. In addition, we examined the association between number of vegetable dishes consumed and achievement of the target vegetable intake, which was 350 g per day.
Methods: Questionnaire and 2 day dietary record data for 385 middle-aged adults (164 men and 221 women) aged 30~59 years who participated in the 2011 Saitama Prefecture Health and Nutrition Survey were analyzed. For the first part of the questionnaire, the subjects were asked about the number of vegetable dishes consumed in a day; in the second part, the readiness for behavior change was asked. We calculated the amount of vegetable intake in 2 ways: total amount including vegetable juice, and total amount without vegetable juice.
Results: In this study, the male subjects showed significant associations between stage of vegetable intake and amount consumed. Significant associations between number of vegetable dishes consumed and amount including vegetable juice were observed for both men and women. When examining the amount without vegetable juice, the adjusted odds ratios for both men and women with a vegetable intake of ≥350 g were significantly higher in the group that consumed 5 or 6 vegetable dishes a day than in the group that consumed ≤2 dishes.
Conclusion: These results suggest that the number of vegetable dishes consumed may be a simpler and more valid measure of vegetable intake, than stage of vegetable intake for both men and women.View full abstractDownload PDF (1010K)
Brief Reports
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Kiyoko Takeyama, Michiko Suzuki2013 Volume 71 Issue 3 Pages 112-119
Published: 2013
Released on J-STAGE: July 09, 2013
JOURNAL FREE ACCESSObjective: To elucidate the various factors influencing the eating habits of the old-old elderly living alone in a local community.
Method: Between July and August 2010, one of the authors visited the homes of 20 old-old elderly individuals who were living alone (7 men, 13 women; age range, 76~96 years) in the S District of Sendai City. A semi-structured interview was conducted to obtain information on basic attributes and factors related to eating habits. Numerical data were divided into an independent group (12 individuals) and a primary nursing care support-dependent group (8 individuals) and then aggregated; subsequently, statistical analysis was performed. The opinions, desires, and ideas that were elucidated were classified according to the KJ method, a classification technique devised by Kawakita, and then analyzed.
Results: In both groups, the percentage of those who prepared their own meals was high. When comparing “home meal purchases,” “consumption of takeaways,” “consumption of catering service meals,” and “consumption of home-delivered lunch boxes,” a significant difference was noted between the groups only in terms of “consumption of home-delivered lunch boxes” (independent group, 0%; primary nursing care support-dependent group, 50.0%; p=0.014). An analysis of the qualitative data, revealed that the following factors influenced the subjects' current eating habits: “habit of preparing food acquired when young” (independent group, 91.7%; primary nursing care support-dependent group, 87.5%), “use of public transport to purchase foodstuffs” (58.3% vs. 12.5%; p=0.070), “use of delivery services to purchase foodstuffs” (16.7% vs. 37.5%), “support from family and relatives” (8.3% vs. 12.5%), and “community support and cooperation” (100% for both groups).
Conclusion: In order for the old-old elderly to continue living alone in the local community, they need to learn certain cooking techniques, have access to an environment where they can purchase foodstuffs, and receive community support and cooperation.View full abstractDownload PDF (1000K) -
Mitsue Yamaguchi, Ayaka Takagi, Saeko Morii, Daisuke Kitayama, Kazutos ...2013 Volume 71 Issue 3 Pages 120-129
Published: 2013
Released on J-STAGE: July 09, 2013
JOURNAL FREE ACCESSObjective: We implement a mobile-based nutrition education program to promote good breakfast habits, evaluate the intervention effect, and identify considerations for such novel approaches in the future.
Methods: The participants were 209 university freshmen who attended information science lecture at the University of Hyogo. Aspects of their use of the mobile phones were examined, such as the model type and price plan, and they then were classified accordingly into the intervention group (n=104) or control (n=105) group. The participants in the intervention group received information that prompted their access via their mobile phones to a page including four cartoons and some breakfast recipes every Thursday for 8 weeks. Data were collected from website traffic, and pre- and post-intervention surveys concerning breakfast habits.
Results: 1) The number of website visitors was the highest during the first week, but gradually decreased after the second. Supplementary mails, which started in the fifth week, increased website traffic, but it deceased again except during the eighth week. 2) Participants were most interested in the recipe contents, and those who liked cooking scored higher after the intervention on healthy breakfast behaviors. 3) The number of participants who had unfavorable breakfast behaviors was significantly increased in the control group, and this change was not significant in the intervention group.
Conclusion: The current mobile-based nutrition education program has the potential to prevent the exacerbation of unhealthy breakfast behaviors. The development of simple breakfast recipes in consideration of cost and ease to store, introduction of interactive communication tools, and an information service tailored for subjects on the basis of their individual characteristics are needed for this approach to be more effective in the future.View full abstractDownload PDF (1128K) -
Arinobu Yamauchi2013 Volume 71 Issue 3 Pages 130-137
Published: 2013
Released on J-STAGE: July 09, 2013
JOURNAL FREE ACCESSObjective: In this study, the effect of fermented brown rice (FBR) on glycemic control was examined in Zucker diabetic fatty (ZDF) rats, which served as type 2 diabetes mellitus models.
Methods: ZDF rats were divided into the normal meals group (DMC) and the FBR intake group (DMF). The non-diabetic control group (NDM) included regular lean Zucker rats. The DMC and NDM rats were provided with normal meals containing 2.5% of powdery normal brown rice, while the DMF rats were provided with feed containing 2.5% of FBR. The rats underwent an oral glucose tolerance test after administration of 2 g/kg body weight of glucose after 3 weeks of breeding.
Results: The homeostasis model assessment ratio indicated higher insulin resistance, in DMF and DMC groups than in NDM. With regard to the change in blood sugar levels, the peak level in DMC was 60 min after glucose administration (427.4±20.2 mg/dl, Mean±standard error of the mean), while that in DMF and NDM were 30 min after glucose administration (DMF, 318.7±16.2 mg/dl; NDM, 166.1±5.1 mg/dl). In addition, the decline in the blood sugar level was faster in DMF than DMC, with significantly low values at 60, 90, and 120 min after glucose administration. The total area under the blood concentration-time curve of blood sugar level and insulin level was significantly more in DMF than in NDM, but was significantly lower than that in DMC.
Conclusions: These results suggest that diet intake supplemented with FBR could improve glucose tolerance in type 2 diabetes mellitus rat models.View full abstractDownload PDF (952K) -
Kikuko Hata, Takayo Inayama2013 Volume 71 Issue 3 Pages 138-144
Published: 2013
Released on J-STAGE: July 09, 2013
JOURNAL FREE ACCESSObjective: We determined the correlation between dietary satisfaction and lifestyle (food intake and behavior) and environmental (dietary environment) factors in community-dwelling individuals with spinal cord injuries (SCIs).
Methods: In September 2011, we posted a questionnaire to 2,731 registered members of Spinal Injuries Japan. The questionnaire included items on dietary satisfaction, food intake, behavior, and dietary environment. We received responses from 1,000 people, but excluded responses in which crucial data such as sex, age, injured body part, and type of disability were missing. Finally, responses from 853 people were analyzed. The correlations between dietary satisfaction and food intake, behavior, and dietary environment were determined by binomial logistic regression analysis.
Results: A significant association was found between dietary satisfaction and vegetable and potato intake (food intake factors). Dietary satisfaction significantly correlated with self-health care with respect to nutrition and diet, mealtime conversation with family, and medical examination (behavioral factors). Dietary satisfaction significantly correlated with family/neighbors cooperation for health promotion, learning diet/nutrition with a friend, and eating healthy outside the home (dietary environmental factors).
Conclusions: The food intake, behavioral, and dietary environment factors associated with dietary satisfaction in community-dwelling individuals with SCIs were vegetables, self-health management, communication with family and friends, peer support, and food access.View full abstractDownload PDF (881K)
Practical Solutions
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Kayo Shintaku, Naomi Chisuwa, Mai Kobashi, Kuniko Tanaka, Mika Kimura, ...2013 Volume 71 Issue 3 Pages 145-154
Published: 2013
Released on J-STAGE: July 09, 2013
JOURNAL FREE ACCESSObjective: A resident-managed community restaurant in C area of B city, A prefecture, has been subsidized by the Ministry of Land, Infrastructure, Transport and Tourism since 2010. This study examines a collaborative intervention with the restaurant, wherein prepared lunch (in the form of lunch boxes) and dietary education were given, to improve the dietary habits as well as mental and physical health of elderly people. Further, this study examines the intervention's effectiveness in reducing the participants' need for nursing care.
Methods: A 10-week program was conducted with 19 men and 30 women aged 65~92 years. Participants were assigned to three groups: an eating-together group (22 persons), which received a meal (lunch box) service at the restaurant and attended a series of health lessons after lunch-time; a lunch-delivery group (14 persons); and a control group (13 persons). The pre-, post-, and follow-up questionnaire surveys assessed demographic characteristics, subjective well-being, competence, and dietary and exercise habits.
Results: The post-intervention subjective well-being scores were significantly higher for the eating-together group than for the other groups. Furthermore, elderly people who ate a variety of foods had high subjective well-being and satisfaction with their dietary habits.
Conclusions: An intervention that involves healthy meals prepared and served at community restaurants can have a positive effect on the dietary habits, subjective well-being, and mental health of elderly community-dwelling adults, thereby reducing their need for nursing care.View full abstractDownload PDF (1003K)
Research & Field Notes
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Mariko Ikeya, Yukie Yanagisawa2013 Volume 71 Issue 3 Pages 155-162
Published: 2013
Released on J-STAGE: July 09, 2013
JOURNAL FREE ACCESSObjective: This study determines whether children at day-care centers have eating-related problems, and estimates the incidence of such problems. It also attempts to identify the efforts being made by these day-care centers for the children to acquire eating functions suitable to their developmental stage.
Methods: An anonymous self-report questionnaire was mailed to 1,500 participants chosen from child-care centers throughout Japan, using a stratified random selection method. The questionnaires were answered either by registered nutritionists or other nutritionists, or by the person responsible for preparing menus if neither was available.
Results: The recovery rate was 23.9%. Approximately 45.7% of the day-care centers identified children aged 0 to 2 years with eating-related problems, while 33.3% of the day-care centers identified children aged 3 to 5 years with such problems. In many cases, the percentage of children with an eating problem was less than 5% in both age brackets. For children aged 0 to 2 years, 37.5% of the day-care centers reported that less than 5% of their children had eating-related problems and 51.4% of the day-care centers reported the same for children aged 3 to 5 years. Nearly half (49.9%) of the day-care centers have taken steps in the past to ensure that children acquire eating functions based on their developmental stage. Meanwhile, 88.8% of the day-care centers expressed a desire to take such steps.
Conclusions: The findings show that day-care centers recognize the existence of children with eating problems in both the 0~2 year and 3~5 year age brackets. Although many day-care centers expressed a desire to take steps to ensure that children with eating problems acquire eating functions appropriate to their developmental stage, only under half of the day-care centers had taken such steps in the past. These findings indicate the difficulty of translating this intention into actual practice. The results also indicate a need for further studies and proposals specifying the concrete actions that should be taken by registered and other nutritionists to address the eating-related problems of children.View full abstractDownload PDF (838K) -
Tomomi Ainuki, Rie Akamatsu, Fumi Hayashi, Yukari Takemi2013 Volume 71 Issue 3 Pages 163-170
Published: 2013
Released on J-STAGE: July 09, 2013
JOURNAL FREE ACCESSObjective: To examine whether the association between Subjective Diet-related Quality of Life (SDQOL) scores and food knowledge and eating habits differs between men and women.
Methods: Data (n=2,936) from the study conducted by the Cabinet Office between November and December 2009 titled, “Research about the present status of and consciousness about shokuiku” (response rate: 58.7%) were used for the analysis. The sample consisted of 1,344 men (45.8%) and 1,592 women (54.2%). The chi-square test was employed to evaluate the association between gender and demographics, food knowledge, and eating habits. Subsequently, two-way analysis of variance was used to examine whether this association differs between men and women. Furthermore, multiple logistic regression analysis was used to examine the association after adjusting for demographics.
Results: Women had superior food knowledge and healthier eating habits, exhibited by a frequent consumption of balanced diets, than men. Individuals with superior food knowledge and healthier eating habits did have higher SDQOL scores; however, no interaction between gender and food knowledge, eating habits was observed. After adjusting for demographics, it was observed that both men and women with good food knowledge, had high frequency of consumed meals comprising 3 dishes, had high frequency of vegetable-based dishes and breakfast, and had high SDQOL scores.
Conclusion: The data indicate that the women had higher SDQOL scores, superior food knowledge, and healthier eating habits than men did. However, this association existed without a gender disparity.View full abstractDownload PDF (842K)
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