The Japanese Journal of Nutrition and Dietetics
Online ISSN : 1883-7921
Print ISSN : 0021-5147
ISSN-L : 0021-5147
Current issue
Displaying 1-8 of 8 articles from this issue
Original Articles
  • Etsuko Kibayashi, Makiko Nakade, Ayumi Morooka
    Article type: Original Article
    2022 Volume 80 Issue 3 Pages 149-157
    Published: June 01, 2022
    Released on J-STAGE: July 06, 2022
    JOURNAL FREE ACCESS

    Objective: The aim of this study was to comprehensively identify the factors associated with a healthy dietary habit.

    Methods: The subjects were 720 respondents (46% men) of the 2016 Hyogo Diet Survey, aged 20 to 49 years. A healthy dietary habit was defined as having a well-balanced meal at least twice daily, eating breakfast regularly, and eating five or more vegetable dishes daily. Factors associated with a healthy diet were defined as regular dietary attitudes for lifestyle disease prevention (controlling energy intake, restricting salt intake, controlling fat intake, controlling sugar intake, eating large amounts of vegetables, and eating fruit), health behavior (healthy weight maintenance, use of nutrition facts labels), and the habit of eating out infrequently. These variables were used to develop a hypothetical model for covariance structure analysis.

    Results: The hypothetical model had acceptable goodness of fit (χ2 = 153.015, df = 86, GFI = 0.967, AGFI = 0.940, CFI = 0.974, RMSEA = 0.033, AIC = 293.015). Dietary attitudes for lifestyle disease prevention was associated not directly, but indirectly via health behavior, with a healthy dietary habit, with standardized total effects of 0.40 in men and 0.41 in women. In men, a significant negative path from relatively high frequency of eating out to a healthy dietary habit was observed, with a standardized estimate of –0.17 (p = 0.021).

    Conclusion: Healthy dietary habits may be associated with dietary attitudes for lifestyle disease prevention via health behavior and may be negatively affected by men's frequency of eating out.

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  • Nobuya Kimura, Tohru Kobayashi, Rumiko Sugimura
    Article type: Original Article
    2022 Volume 80 Issue 3 Pages 158-168
    Published: June 01, 2022
    Released on J-STAGE: July 06, 2022
    JOURNAL FREE ACCESS

    Objective: This study aimed to clarify the relationship between health literacy, food group consumption, and nutritional intake among community-dwelling adults in Japan.

    Methods: Study participants were community-dwelling adults aged 20–74 years, recruited from July to August 2018 in Ebetsu city, Hokkaido, Japan. The Communicative and Critical Health Literacy scale was used to obtain data on health literacy. Food group consumption and nutritional intake were assessed using a validated brief-type self-administered diet history questionnaire. A total of 1,607 participants (708 men and 899 women) were eligible to participate. Participants were classified into quartiles based on their health literacy scores. The relationship between health literacy, food group consumption, and nutritional intake was examined by analysis of covariance.

    Results: Participants with high health literacy scores had a higher intake of vegetables other than green and yellow ones and a lower Na/K ratio than those with a low score. Male participants with high health literacy scores had higher total energy and copper intake than those with a low score. Female participants with high health literacy scores had higher intakes of green and yellow vegetables, beverages, potassium, calcium, magnesium, iron, zinc, vitamins (B1, B2, B6, and C), niacin, and folate than those with a low score.

    Conclusions: We concluded that a high health literacy score is associated with a high intake of vegetables and other nutrients. Improving health literacy among community-dwelling adults may be beneficial for increasing vegetable intake.

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Brief Reports
  • Nozomi Tonsho, Rie Akamatsu, Mihono Komatsu
    Article type: Brief Report
    2022 Volume 80 Issue 3 Pages 169-176
    Published: June 01, 2022
    Released on J-STAGE: July 06, 2022
    JOURNAL FREE ACCESS

    Objective: We examined the characteristics of restaurant managers who believed that healthy meals would be unsellable and barriers to providing healthy meals to promote the development of healthy food environments among restaurants.

    Methods: We used 387 data items obtained from an Internet survey of restaurant managers who serving meal for one person in May 2019. Healthy eating was classified as either "sellable" or "not sellable," and barriers and beliefs regarding healthy meals were compared for these two classifications using the chi-squared test, Mann-Whitney U test, and Spearman's rank correlation coefficient (p < 0.005).

    Results: Sixty-two percent of the restaurant managers responded that healthy eating was sellable, whereas 38.0%. viewed it as unsellable. Furthermore, restaurant managers in the latter group who perceived that selling healthy food would be "unsuccessful" were more likely to have workers as their primary customers (i.e., over 80%; p = 0.037). Additionally, they were more likely to have more male customers (p = 0.001) and higher scores for the belief that providing healthy meals would result in "price increases" and "reduce work efficiency and volume". Believing that the taste of healthy meals would be unpleasant, they described such meals as "low energy, low fat, and low salt" (p < 0.001).

    Conclusions: The results suggest that restaurant managers who consider promoting healthy eating to be an unsuccessful venture have irrational beliefs on this subject that may be influenced by the characteristics of their respective customers.

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Practical Solutions
  • Misa Shimpo, Aya Ozeki, Kaoru Kusama, Hiroko Nakazawa, Yoshiko Kasahar ...
    Article type: Practical Solution
    2022 Volume 80 Issue 3 Pages 177-184
    Published: June 01, 2022
    Released on J-STAGE: July 06, 2022
    JOURNAL FREE ACCESS

    Objective: This study aimed to report and evaluate an online overseas program in a registered dietitian training university.

    Methods: A ten-day online overseas program was conducted for thirty second-year students enrolled with the Department of Food and Health Sciences, Faculty of Health and Human Development, the University of Nagano. Our partner country was New Zealand (NZ). The course was divided into the following modules: English lesson; Nutrition 1) lecture and cooking demonstration and practice about traditional sweets in NZ; Nutrition 2) session with a registered dietitian in NZ; Nutrition 3) lecture about basic knowledge of nutrition, food culture, and dietary guidelines in NZ, and others (students exchange etc.). After the program, the participants answered a self-administered questionnaire including items about goal attainment level, improvement of international view, whether they could explain about problems of nutrition and food in NZ, and satisfaction of the program.

    Results: Twenty-seven students (90%) attended the entire program. Twenty-six students (87%) answered the questionnaire. Twenty-three students (88%) answered that they achieved or almost achieved their goal about following, "I can explain the present situation of activities of registered dietitians in NZ." Twenty-three students (88%) answered that they were satisfied with or almost satisfied with the online overseas program. Many students reported that the exchanges with local students and cooking practice affected their satisfaction of the program.

    Conclusions: The limitations of this online overseas program included materials, staff, equation of time, and troubles with internet. The goal attainment level and satisfaction of this program were high.

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Informations
  • Rie Akamatsu
    Article type: Information
    2022 Volume 80 Issue 3 Pages 185-193
    Published: June 01, 2022
    Released on J-STAGE: July 06, 2022
    JOURNAL FREE ACCESS

    Objectives: To examine the degree of recognition and utilization of Health Japan 21 among restaurant owners, and the degree of implementation of the goal of increasing the number of people who eat healthy meals, for promoting healthy food environment in cooperation with restaurants.

    Methods: In May 2019, the study targeted 412 restaurant owners who are monitors of an internet research company, for recognition and utilization of Health Japan 21. The degrees of implementation of the three goals of "increasing the number of people eating a combination of staple food, main dish and side dish", "decreasing salt intake", and "increasing vegetable and fruit intake" were assigned scores, which were compared based on the demographics of the respondents and stores, and the response to "recognition and utilization of Health Japan 21" using the Mann-Whitney U test and the Kruskal-Wallis test.

    Results: Eliminating 25 respondents who had provided menus only for special days, the data of 387 respondents (response rate 93.9%) were analyzed. Of these, 237 (61.2%) answered that they had never heard of Health Japan 21, and the score indicating the degree of implementation of the goals was low among them (p < 0.001). Furthermore, the scores of fast-food restaurants and small businesses were low (p = 0.002, p = 0.007, respectively).

    Conclusion: The degree of recognition of Health Japan 21 was low among restaurant owners and the implementation status of the goals was also low. It is necessary to consider ways to raise awareness of Health Japan 21 for promoting collaboration with the food service industry.

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  • Ryoji Yoshimura, Shuichi Nomura
    Article type: Information
    2022 Volume 80 Issue 3 Pages 194-200
    Published: June 01, 2022
    Released on J-STAGE: July 06, 2022
    JOURNAL FREE ACCESS
    Supplementary material

    Objective: To understand lipid absorption and transport and the role of lipoproteins in these processes is crucial for planning dietary therapy, selecting therapeutic foods, and understanding the pathogenesis of dyslipidemia and atherosclerosis. Therefore, this study was conducted to determine the conditions for experiments done by the students aimed at understanding the processes involved in the absorption and transport of lipids and the functions of lipoproteins in these processes, using soybean oil, which contains long-chain fatty acids, and caprylic-capric triglyceride (CCT), which contains medium-chain fatty acids.

    Methods: Seven-week-old male Wistar rats were fed a high-fat diet containing 45% fat by kilocalorie, and the equivalent amount of soybean oil intake (in ml) was calculated based on the food intake, diet composition, and specific gravity of soybean oil. The rats divided into the following three groups: tap water group, soybean oil group, CCT group. The rats were gastrointestinally administered tap water, soybean oil, or CCT at 1 ml/100 g body weight. Blood was collected three hours after administration of the individual treatments, following which the plasma triglyceride levels were measured; lipoprotein levels were quantified using cellulose-acetate membrane electrophoresis.

    Results: The plasma of animals from the tap water and CCT groups was clear, whereas that of animals from the soybean oil group was cloudy and milky. Moreover, we observed an increase in plasma triglyceride and chylomicron levels in animals from the soybean oil group (though not in animals of the CCT group).

    Conclusions: In this study, we determined the experimental conditions for understanding the absorption and transport of long-chain fatty acid‒rich soybean oil and medium-chain fatty acid‒rich CCT and the functions of lipoproteins, such as chylomicrons, in these processes.

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  • Nozomi Tonsho, Rie Akamatsu, Miki Hokazono, Masumi Eda, Umi Ibe, Miki ...
    Article type: Information
    2022 Volume 80 Issue 3 Pages 201-209
    Published: June 01, 2022
    Released on J-STAGE: July 06, 2022
    JOURNAL FREE ACCESS

    Objective: To reduce food loss and waste, restaurants may encourage customers to "eat up" over servings that is more than the appropriate amount. The unfortunate consequence may be health issues resulting from customers' excessive consumption. The purpose of this study was to summarize the current status and specific efforts of local governments to reduce food loss and waste while also considering good health; the focus was on restaurants.

    Methods: We conducted a Web search from September 2020 to October 2021 of 155 municipalities, including prefectures, cities with public health centers, and special wards, using "food loss and waste" as the search term on each municipality's website. We obtained codes, categorized them, and calculated them as percentages.

    Results: In total, 1,918 codes were extracted. Of the 155 municipalities, 90.3% had initiatives for 【residents】, 64.5% had initiatives for 【restaurants】, while 59.4% had initiatives for both. The municipalities that take measures to [eat up] in restaurants toward 【residents】 and 【restaurants】 were 131 and 64 municipalities respectively, and of each category 93.1% and 95.3% confirmed that they were also taking measures to ensure moderate food intake, while 6.1% and 3.1% confirmed that they were only taking measures to [eat up] in restaurants.

    Conclusions: Among the municipalities that confirmed promotion of the initiative to [eat up], more than 90% also confirmed the initiative for encouraging moderate food intake. Efforts to reduce food loss and waste in restaurants may lead to the promotion of healthy food environments therein; corresponding initiatives may also have an impact on the global environment.

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  • Chisa Shinsugi, Hidemi Takimoto
    Article type: Information
    2022 Volume 80 Issue 3 Pages 210-217
    Published: June 01, 2022
    Released on J-STAGE: July 06, 2022
    JOURNAL FREE ACCESS

    Objective: Due to the prolonged social restrictions implemented during the novel COVID-19 pandemic, there is a need to develop effective dietary intervention methods for pregnant/postpartum women without meeting in-person. We conducted a literature review on online dietary intervention studies on pregnant/postpartum women.

    Methods: We searched the literature on PubMed using the keywords "pregnancy" [MeSH] AND ("internet-based intervention" [MAJR] OR "web-based intervention" OR "online intervention") AND diet.

    Results: Applying our inclusion criteria, we selected four studies. Study subjects were healthy pregnant women with a single fetus, or women with a history of gestational diabetes or pregnancy-induced hypertension. The intervention period differed according to the outcomes measured in each study. In a study that aimed to suppress excess pregnancy weight gain, the intervention period was early to mid-pregnancy, and in another study that aimed to decrease postpartum weight retention, the period was late pregnancy to postpartum. The contents of the intervention program consisted of individualized online education programs to promote healthy habits, educational material from public agencies, and interactions with other participants. In an online intervention study, decreased postpartum weight and waist circumference, as well as improved self-efficacy, were observed.

    Conclusions: Online dietary interventions may be effective in improving maternal outcomes. Further accumulation of evidence for online tools that are accurate and easy to understand, as well as their effectiveness, may be needed in the future.

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