Objective: This study examined the relationships of a healthy eating literacy scale with awareness of the food environment and frequency of consuming Japanese healthy meals (consisting of grain dishes, fish and meat dishes, and vegetable dishes) to reveal the influence of healthy eating literacy on the consumption of Japanese healthy meals.

Methods: An online survey was conducted on 9,356 men and women aged 30~39 years who were monitors of a social survey company. A total of 2,000 respondents (1,018 men, 982 women) were analyzed. Logistic regression analysis was performed with adjustment for frequency of consuming non-home-cooked meals (eating out, takeout meals, and precooked dishes) and awareness of the food environment (access to food and information). The results were used to prepare causal models involving the healthy eating literacy scale, awareness of the food environment, and Japanese healthy meals. Path analysis was also performed.

Results: In men, significant paths were confirmed from the healthy eating literacy scale to awareness of "access to foods" and "access to information." Further, awareness of "access to foods" influenced the frequency of Japanese healthy meals (GFI = 0.999, AGFI = 0.997, CFI = 1.000, RMSEA = 0.000, χ² = 1.2). In women, significant paths were confirmed from the healthy eating literacy scale to awareness of "access to foods" and "access to information," and such awareness influenced the frequency of Japanese healthy meals (GFI = 0.999, AGFI = 0.986, CFI = 0.998, RMSEA = 0.041, χ² = 2.7).

Conclusions: Results suggest that healthy eating literacy possibly influences the frequency of Japanese healthy meals via awareness of the food environment.

Objective: This study aimed to clarify an association between the frequency of using ready-made meals (RMM) and intake of food groups and nutrients among community-dwelling adults.

Methods: The study participants were community-dwelling residents aged 20–74 years in Ebetsu city, Hokkaido, Japan. The survey data were obtained using a self-administered questionnaire from July to August 2018. Intake of food group and nutrients was assessed using a validated brief-type self-administered diet history questionnaire. A total of 1,469 participants (625 men and 844 women) were eligible for the present analysis. To clarify an association between the frequency of using RMM and intake of food group and nutrients, we conducted an analysis of covariance.

Results: Compared to participants using RMM less than once a week, male participants using RMM twice or more a week showed significantly lower intake of green and yellow vegetables, other vegetables, total dietary fiber, potassium, calcium, magnesium, folate, and Vitamin C. Women using RMM twice or more a week showed significantly lower intake of the above food groups and nutrients, beans, eggs, animal protein and fats, iron, zinc, copper, Vitamin (A, B₁, B_2, and B₆), and niacin. Participants using RMM twice or more a week had a higher sodium-potassium ratio than those using RMM less than once a week.

Conclusions: This study indicated that using RMM twice or more a week leads to a lower intake of food groups and nutrients and a higher sodium-potassium ratio. People who frequently use RMM should pay attention to increasing vegetable intake to decrease the sodium-potassium ratio.

Objective: To explore the possibility of improving eating habits by changing attitudes toward food costs, we examined the characteristics of female university students who "willingly spend money" on food, and the relationship between the frequency of intake of meals combining staple food, main dish, and side dish and the attitude toward food costs.

Methods: In November 2018, we conducted a self-administered questionnaire survey involving 1,388 female university students. The survey inquired sociodemographic characteristics, attitudes toward food costs, and frequency of meals combining staple food, main dish, and side dish. Using the χ² test, Kruskal–Wallis test, Mann–Whitney U test, and logistic regression analysis, we examined the characteristics and the frequency of meals combining staple food, main dish, and side dish by attitude toward food costs.

Results: Of the 541 participants who answered (response rate = 39.0%), 483 were included in the analysis (analysis rate = 34.8%), excluding graduate students and incomplete responses. Those who "willingly spend money" on food included more people who were in the dietitian training course (p = 0.013) and had an affluent lifestyle (p < 0.001). After adjusting for these characteristics using logistic regression analysis, those who "want to spend money but cannot afford to" had a low frequency of meals combining staple food, main dish, and side dish compared to those who "willingly spend money" on food (odds ratio [95%confidence interval] = 0.46 [0.24~0.87]).

Conclusions: This study suggests that female college students who "willingly spend money" on food have a healthier diet.

Objective: This study aimed to examine the effect of a non-face-to-face cooking program on self-confidence in cooking and self-esteem.

Methods: The participants were 29 students of Grades 4 through 6. The program was conducted once a week (five times in total) using a before-and-after comparison design. The participants cooked while watching cooking videos at home. We provided the ingredients free of charge to those who required them. For the process evaluation, we asked the participants about the ease of understanding the cooking videos and the difficulties in cooking. After the program, the guardians were requested to complete a questionnaire. We examined the effects of the program based on changes in cooking confidence and self-esteem. Self-esteem was evaluated using the scale (score range, 8–32 points), whose reliability and validity have been confirmed in previous studies.

Results: The results of the process evaluation by participants and guardians were satisfactory. Many responded that they were confident they would cook well by themselves after participating in the program (p = 0.003) and were also highly confident that they would cook various dishes by themselves without using a gas stove or a kitchen knife (p < 0.001). The mean (standard deviation) of SE was higher at 25.0 (4.4) after participation than at 22.9 (5.2) before participation (p = 0.002).

Conclusion: Although it is necessary to set up a control group for examination, it was suggested that this program improved confidence in cooking and enhanced self-esteem.

Background: This practical case reported methods to promote spontaneous bowel movements of the elderly with gastrostomy tube feeding living at nursing homes.

Case presentation: We showed the influence of synbiotics on bowel movements in 12 elderly patients with gastrostomy tube feeding living at a nursing home. The patients were divided into three groups based on their defecation frequency. Statistical analysis of change in bowel movements over time was conducted using General Linear Model, and Quantification Method Type II was performed to identify the cause of constipation. In the low group, the frequency of defecation increased from 2.22 to 4.08 times a week (p = 0.041), and the number of days with defecation increased from 1.98 to 3.62 per week (p = 0.015). Further, the number of required medical treatments decreased from 8.50 to 0.50 during the case period (p = 0.007). Conversely, in the high group, the frequency of defecation decreased from 9.04 to 6.88 times a week (p = 0.032), and the number of days with defecation decreased from 6.24 to 4.67 per week (p = 0.009). There was no significant difference in Bristol Stool Scale and the feces quantity. The duration of gastrostomy and dietary fiber did not correlate with patient constipation.

Discussion: This case reported that synbiotic intake tends to improve bowel movements in elderly patients receiving gastrostomy tube feeding. In the future, further research using randomized controlled trials is required.

Objective: Nutrient profile (NP) models, which classify or rank foods according to their nutritional composition, are commonly used as a nutrition policy in countries outside of Japan to evaluate the nutritional quality of foods. This study investigated the characteristics of NP models in other countries to determine the challenges that should be considered when developing a Japanese NP model.

Methods: Using the available data on existing NP models, shared in the "Discussion paper on general guidelines to establish nutrient profiles for food labelling" from the agenda of the 41st session of the Codex Committee on Nutrition and Foods for Special Dietary Uses, target NP models (n = 97) were identified.

Results: From the 97 models, 22 matched the inclusion criteria. These models were from Latin America (n = 1), North America (n = 5), Europe (n = 5), the Middle East (n = 1), Oceania (n = 2), Asia (n = 6), and international (regional offices of the WHO) (n = 2) sources. The models were developed for Front-of-Pack Labelling (n = 11), and regulation of health and nutrition claims (n = 5) were targeted to a general population, whereas the models developed to restrict marketing (n = 6) were targeted to a child population. Out of the 22 models, 16 used thresholds, five used scoring, and one used both. Most NP models were developed under the consideration that energy and some nutrients, such as fat, saturated fatty acids, trans fatty acids, sugars, and sodium should be limited.

Conclusion: Developing the Japanese NP model will face challenges when determining targeted nutrients, food categories, and type of model.