Objective: Recently, an approach called mindful eating (ME) has attracted attention to problematic eating habits. To explore the possibility of improving eating habits using the expanded ME (EME) scale, we examined the sociodemographic characteristics of female university students practicing EME and the frequency of intake of meals combining a staple food, a main dish, and a side dish (hereinafter referred to as nutritionally balanced meals).

Methods: In November 2018, we conducted a self-administered questionnaire survey involving 1,388 female university students. We used items relating to sociodemographic characteristics, the EME scale, and the frequency of intake of nutritionally balanced meals. Hierarchical cluster analysis was performed on the average score of the EME subscales, and the sociodemographic characteristics and frequency of intake of nutritionally balanced meals were compared between each cluster using the χ² test, Kruskal–Wallis test, and logistic regression analysis.

Results: In total, 482 students were included in the analysis (analysis rate = 34.7%). They were classified into the following four clusters: non-EME type (14.1%), non-ME type (36.9%), ME type (25.3%), and EME type (23.7%). No significant differences were observed in sociodemographic characteristics between the clusters. After adjusting for sociodemographic characteristics using logistic regression analysis, the EME type cluster had a higher frequency of intake of nutritionally balanced meals than the non-EME type cluster (odds ratio [95% confidence interval] = 3.05 [1.50–6.22]).

Conclusions: This study suggests that female university students who are environmentally friendly and have appreciation for food are more likely to consume nutritionally balanced meals.

Objective: This study examined the relationships between picky eating in preschoolers and their health status, along with their intakes of food groups and nutrients at dinner time.

Methods: In December 2018, a primary online survey was conducted, targeting mothers with preschoolers. A secondary survey, requiring dietary records by means of photographs, was conducted on applicants from March to May, 2019. Data of preschoolers' picky eating, health status, and demographics from the first survey, and their intakes of food groups and nutrients at dinner time from the second survey, were examined. We explored differences among three groups of preschoolers, divided by tertile scores with regard to picky eating, using the chi-squared test, Kruskal-Wallis test, and multiple comparisons.

Results: Total 1,899 mothers completed the primary survey, and the eating habits of 118 preschoolers were included in the analysis of the secondary survey. The tertile scores of picky eating were 14 and 17 points, and participants were divided into low picky (n = 614, 32.3%), middle picky (n = 708, 37.3%) and high picky (n = 577, 30.4%). In the low picky group, there were more participants who were less likely to have a fever, catch a cold and get tired (p < 0.001 for each). Preschoolers in the high picky group consumed less vegetables (p = 0.016). There was, however, no difference in nutrient intake among the three groups.

Conclusions: Preschoolers who were not picky eaters had good health status. Picky eaters tended to have a low intake of vegetables at dinner time. Their intake of nutrients was, however, not affected by their picky eating.

Objective: The objective of this study is to compare the characteristics of dinner among preschoolers based on vegetable intake, as part of efforts to promote the intake of vegetables among them.

Methods: From March to May 2019, 121 preschoolers aged 4–6 participated in a five-day dietary record survey using photographs. We examined their intake of vegetables and nutrients, the types of vegetables, the number of staple foods, main and side dishes, etc., as well as the items consumed as side dishes at dinner time. The preschoolers were categorized into three groups by the 25th and 75th percentiles ​​of vegetable intake, and their dinner was compared.

Results: Data of 118 participants with no defects were analyzed. The median (25, 75 percentile) vegetable intake was 54 (39, 74) g/dinner. The high vegetable intake group consumed a diet with a higher proportion of energy, vegetable intake per 1,000 kcal, and salt intake compared to other groups. The high intake group consumed five types of vegetables per dinner and six side dishes per five dinners, which was the highest. The high intake group also consumed raw vegetables, vegetable soups, and simmered vegetables frequently.

Conclusions: The characteristics of dinner differed among preschoolers based on the vegetable intake. The high intake group consumed five types of vegetables and at least one side dish per dinner, and raw vegetables, vegetable soups, and simmered vegetables frequently.

Objective: To understand the factors related to the state of education regarding healthy food environment in registered dietitians and dietitian training schools.

Methods: This study used the data from a survey by the Working Group of Human Resources Development Related to Healthy Food Environment, Professional Development Project for Registered Dietitians in FY2, entrusted by the Ministry of Health, Labor and Welfare, Japan. It included 432 faculty members from registered dietitian training facilities and 224 from dietitian training facilities. The Mann-Whitney U test, Kruskal-Wallis test, and logistic regression analysis were used to examine the individual and environmental factors related to education about healthy food environment by each training school.

Results: At the registered dietitian training schools (n = 210, 48.6%), individual factors such as experience in studying healthy food environment and of social activities were related to the high-scoring group of education (odds ratio [95% confidence interval] : 2.45 [1.09~5.48]] , 3.64 [1.59~8.31], respectively), while at the dietitian training schools (n = 73, 32.6%), environmental factors such as whether there is a registered dietitian training course in the facility (8.74 [1.44~53.25]) were related to the high-scoring group of education. Utilization of the nutrition science education model core curriculum (core curriculum) was related at both facilities (2.83 [1.22~6.58], 11.37 [2.28~56.71], respectively).

Conclusion: The specialty of teachers and their work environment were related to the education of healthy food environment. Hence, the necessity of promoting the utilization of a core curriculum to registered dietitians and dietitian training schools was suggested.

Objective: We reviewed published literature to assess the quantitative effects of face-to-face dietary guidance in Japan.

Methods: We searched CiNii Articles and PubMed for peer-reviewed journal articles published between January 2010 and December 2020 that analyzed longitudinal data to quantify the effects of dietary guidance for improving adults' lifestyles in Japan. We conducted a scoping review to extract information on research designs and findings.

Results: Our review included 15 articles (five in Japanese and 10 in English). The studies were conducted in local communities (four articles), workplaces (one article), and medical institutions (10 articles). The median number of participants was 108, and participants' main characteristics were diabetes and older age. There were four clinical trials (including three randomized controlled trials) and seven non-randomized inter-group comparative studies. In four articles, no alternative intervention was considered. The most common evaluation periods were 3 months and 6 months. Major evaluation indicators included body weight, dietary intake, blood tests, and quality of life. Fourteen articles reported dietary guidance was effective, and some articles showed the importance of providing dietary guidance more than once.

Conclusion: Various types of face-to-face dietary guidance are effective, but the potential for publication bias requires consideration. It is necessary to construct mechanisms and secure human resources for collaboration between research institutes and people involved in local communities and workplaces to accumulate data on the effect of dietary guidance for healthy adults based on random allocation in quantitative evaluation research.

Objective: This study investigated the relationship between adjusting the amount of food before eating a school lunch and school lunch food waste among junior high school students.

Methods: A cross-sectional study was conducted among 673 junior high school second graders in Kumamoto Prefecture from which a total of 560 valid responses were analyzed. Data pertaining to basic demographic information, height, weight, adjustment of the amount of food (staple food and main dishes) before eating a school lunch, school lunch food waste, subjective length of school lunchtime, and school lunch preference were collected. Food waste during lunchtime (leave food uneaten/never leave food uneaten) was the dependent variable, and adjusting the amount of food before eating a school lunch, including staple food and main dishes, was the independent variable. We conducted a logistic regression analysis, adjusting for basic demographic characteristics, standard weight by height, subjective length of school lunchtime, and preference of school lunch as control variables.

Results: Adjusting the amount of staple food before eating was associated with food waste during lunchtime (males: odds ratio 4.64, 95% confidence interval [1.69~12.72], females: 4.18 [2.09~8.35]). Adjusting the amount of the main dishes before eating was also associated with food waste during lunchtime (males: 9.06 [3.32~24.76], females: 4.12 [2.13~8.35]).

Conclusion: The results suggest that adjusting the amount of food before eating school lunch is associated with food waste during lunchtime.