Objective: This study aimed to examine the following hypothesis: Childhood cooking experiences are associated with attitude toward diet, self-esteem, mental and physical health, and interest in school subjects among elementary school children.

Methods: A questionnaire survey was conducted from December 2015 to April 2016. The research data of 485 elementary school children (Grades 4~6) from three schools were analyzed using exploratory factor analysis and covariance structure analysis.

Results: As a result of exploratory factor analysis, 17 factors were determined. Cooking experiences contributed to six factors while the other factors were as follows: attitude toward diet (one factor), self-esteem (four factors), motivation to learn (two factors), interest in school subjects (three factors), and mental and physical health (one factor). The results of covariance structure analysis of the model revealed four variables (cooking experience, attitude toward diet, self-esteem and interest in school subjects), which showed that the model fit well. The analysis also indicated that the path coefficient from cooking experience to attitude toward diet (0.87) and self-esteem (0.68) was significant (p < 0.001). The path coefficient from attitude toward diet (0.25) and self-esteem (0.57) to interest in school subjects was also significant (p < 0.001).

Conclusions: This study suggests that cooking experiences might directly influence both attitude toward diet and self-esteem, and indirectly influence interest in school subjects among elementary school children.

Objective: The Japanese government has promoted the consumption of meals consisting of grain, fish and meat, and vegetable dishes; however, no systematic reviews regarding this topic have been published. ​The present study systematically reviewed the published articles examining the relation of consumption of meals consisting of grain, fish and meat, and vegetable dishes to nutritional or health status in the Japanese population.

Methods: Articles published between 2000 and 2017 were searched using two Japanese databases ("Igaku chuo zasshi" and "CiNii"). ​Two stages of screening considered the following criteria: study population, study design, exposure, and outcome. ​We analyzed the extracted articles using evidence tables.

Results: Twelve articles were extracted, and all were cross-sectional studies. ​The study populations were mainly adults. ​Various questionnaires were used to measure consumption of meals consisting of grain, fish and meat, and vegetable dishes. ​Six articles showed that higher frequency of consumption of such meals was related to higher intakes of energy, protein, vitamins, and minerals, and higher odds of meeting the Dietary Reference Intakes for Japanese. ​However, the associations with health status were inconsistent across studies.

Conclusions: Consumption of meals consisting of grain, fish and meat, and vegetable dishes was related to adequate nutrient intake. ​Further studies, especially longitudinal studies, are needed to examine the relation with health status.

Objective: To examine the status of and knowledge regarding the planning and evaluation of food and nutrition education at schools in Japan, and to compare responses with reference to the existence of a registered dietitian's license and the time of the license acquisition.

Method: A cross-sectional survey was conducted with nutrition teachers/school nutrition staffs (1,406 people), from May to December 2016. ​The differences in answers to each item were examined with reference to the existence of a registered dietitian's license, and the time of the license acquisition in the old and new curricula was compared using the χ² and Mann-Whitney U tests. ​Furthermore, a logistic regression analysis was conducted by adjusting for demographic characteristics, with each item as an independent variable, and having a registered dietitian's license and the time of the license acquisition as dependent variables.

Results: In total, 904 people responded (recovery rate 64.3%). ​About half of the participants reported that their educational plans mainly comprised assessing children and setting behavioral objectives (45.5% and 49.1%, respectively), over 70% reported that they did not set evaluation indicators and numerical objectives (70.9% and 73.3%, respectively). ​Additionally, 14.1% of the participants evaluated visible changes in children using numerical values. ​Group comparisons revealed that knowledge levels were higher among those with a registered dietitian's license acquired based on the new curriculum, but there were no differences in the implementation of planning and evaluation of food and nutrition education. ​The logistic regression analysis showed similar results.

Conclusion: Only about 10% of the participants were found to evaluate visible changes in children. ​Those with a registered dietitian's license under the new curriculum had high knowledge, but few of them practiced the planning and evaluation of food and nutrition education.