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Volume 73 (2015)
- Issue 6 Pages 221-
- Issue 5 Pages 159-
- Issue 4 Pages 119-
- Issue 3 Pages 77-
- Issue 2 Pages 41-
- Issue 1 Pages 1-
Volume 73, Issue 2
Displaying 1-4 of 4 articles from this issue
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Original Articles
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Naho Kobayashi, Nobuko Murayama, Hiromi Ishida2015 Volume 73 Issue 2 Pages 41-50
Published: 2015
Released on J-STAGE: July 11, 2015
JOURNAL FREE ACCESSObjective: In the present study, we aimed to 1) compare the visual estimation of dietary intake by observing plate waste according to each dish and according to staple food and side dishes (all dishes except the staple food), and 2) clarify the characteristics of the aforementioned methods.
Methods: We cooked sample meals that would be required for 10 fictitious subjects for 3 days and presented the pretend plate waste from each plate to students of a registered dietitian training course. The all plate wastes were observed by all the students. Visual estimation was performed by using two methods of observation as follows: by assessing the wasted food from each dish and by examining the wasted staple food and side dishes each. The observers evaluated the dietary intake of the fictitious subject by using a 10-point scale and by comparing ready-to-eat plates with the plates containing food waste.
Results: Visual estimation was strongly correlated with actual measurements in most dish categories; however, its correlation with the side dish category was lower than that with the other dish categories. Moreover, visual estimation was significantly higher than the actual measurement in the staple food and the semi-solid main dish categories, but significantly lower in the dairy product and the snacks (between meals) categories. In the side dish category, the results of the assessment varied between the observers. For those dishes from which a minimal amount of food or half of the food was eaten, visual estimates tended to be more erroneous in most dish categories.
Conclusion: The visual estimation performed with staple food and side dishes was shown to be less accurate as compared to that performed with each dish.View full abstractDownload PDF (1048K) -
Fumi Hayashi, Yukari Takemi, Nobuko Murayama2015 Volume 73 Issue 2 Pages 51-61
Published: 2015
Released on J-STAGE: July 11, 2015
JOURNAL FREE ACCESSObjective: This study examined whether economic status is associated with diet-related attitudes and behaviors, as well as diet-related quality of life in adults.
Methods: We analyzed data from 1,867 adults who completed structured interviews as part of the Cabinet Office’s 2011 “Survey of Public Awareness for Shokuiku” (from a nationally representative sample of 3,000). Ultimately, data from 1,522 adults (706 men and 816 women) were analyzed. Two variables were used to examine objective and subjective economic status: household income (<2,000,000 yen, 2,000,000~6,000,000 yen, ≥6,000,000 yen) and subjective economic status (“less affluent,” “neither,” “affluent”). Multiple logistic analyses were used to assess the associations between economic status and diet-related variables (35 indicators) controlling for demographic and other economic variables.
Results: In terms of food selection, the odds ratios (OR) of individuals with lower economic status (<2,000,000 yen or “less affluent”; LES) were statistically higher for cost and volume of food than the ORs of individuals with higher economic status (>6,000,000 yen or “more affluent”; the referent). However, ORs of individuals with LES were lower on taste, area of production, and nutrition. In terms of future knowledge demand, the OR of individuals with LES was statistically higher for saving food cost. However, the OR was lower for making healthy meals. Furthermore, dietary behaviors, such as eating breakfast, were associated with subjective economic status but not household income.
Conclusion: These findings suggest that economic status, especially subjective economic status, is associated with diet-related attitudes and behaviors that can be targeted for nutrition education.View full abstractDownload PDF (940K)
Research & Field Notes
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Daisuke Machida, Tohru Yoshida2015 Volume 73 Issue 2 Pages 62-68
Published: 2015
Released on J-STAGE: July 11, 2015
JOURNAL FREE ACCESSObjective: This study aimed to describe the trend in current studies regarding the relationship between vegetable intake and homegrown vegetable growing/intake among adults in developed countries, and to determine whether homegrown vegetable growing/intake effectively increases vegetable intake.
Methods: By using the PubMed, AGRICOLA, and J-STAGE databases, we used the search words (“vegetables,” “nutrition”) and (“home grown,” “gardening,” “community garden”) and selected 11 studies from among a 566 studies.
Results: Eight studies were conducted in the United States, two were conducted in Japan, and one was conducted in the United Kingdom. Four studies were conducted in rural regions; and five, in urban regions. Home garden, community garden, rental farm, and open space were described as cultivation places. As methods of measuring vegetable intake, Food Frequency Questionnaires were used in eight studies, dietary records were used in two studies, and the combination of the perceived opportunity to obtain vegetables and dietary variety scores was used in one study. Eight studies showed a positive relationship between vegetable intake and homegrown vegetable growing, and three showed a positive relationship between vegetable intake and homegrown vegetable intake. However, the causation was unclear; of the 11 accepted studies, 10 were cross-sectional studies and one was an intervention study without a control group.
Conclusion: The result of this systematic review suggests a positive relationship between homegrown vegetable growing/intake and vegetable intake. However, as the cause-effect relationship between the two is unclear, further investigation is needed.View full abstractDownload PDF (1038K) -
Chika Bokui, Mariyo Hashimoto, Chigusa Date2015 Volume 73 Issue 2 Pages 69-76
Published: 2015
Released on J-STAGE: July 11, 2015
JOURNAL FREE ACCESSObjective: Obtaining information for future resources by reviewing article contents in the Japanese Journal of Nutrition and Dietetics (JJND), by focusing on keywords.
Methods: We broke down JJND (volumes 1 to 70) into five periods (I to V), according to its publication period, and grouped keywords by the period. We made a table of major and minor categories, according to which we classified the keywords. We calculated what proportion each major category occupied within the total number of the keywords in each period, and chose the top 10 categories. With respect to each period, we compared the top 10 and their socio-economic backgrounds.
Results: The proportion of the category “food” decreased from Periods I to V, whereas the proportion of “nutrients” increased from I to II, and later decreased. Instead of “food” and “nutrients,” we saw “nutritional assessment method,” “life stage,” and “diseases” ranking high in V. After III, “diet,” “epidemiology (nutritional epidemiology),” and “taste or liking” appeared, ranking in the top 10 increasing till V. “Rats, feed, and animal experiment,” seen in II and III, decreased after IV. Also, “nutritional education” appeared in IV, as did “dietitian education system” in V. From I to V, keywords shifted from non-human categories (such as “food,” “nutrients,” and “animal-related”) to human-related ones.
Conclusion: There were changes in keywords from volumes 1 to 70, owing to the socio-economic backgrounds of the publication periods and to the changes of the authors’ affiliations resulting from change of the publishing organizations.View full abstractDownload PDF (1101K)
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