Objective: This study investigated the iron deficiency of female university students and clarified the erythrocyte-related test in the normal-ferritin group.

Methods: We examined the ferritin deficiency (ferritin <12 ng/ml) and erythrocyte-related tests of 177 adult female university students. Additionally, a dietary survey was conducted to explore the diet pattern of the low-ferritin group, which combined the ferritin-deficient and declined-ferritin groups (ferritin 12–25 ng/ml).

Results: The iron deficiency anemia incidence was 3.3%, and latent iron deficiency without anemia was 18.1%. The mean corpuscular hemoglobin (MCH) cutoff value of 28.6 pg, was 89.4% for sensitivity and 76.3% for specificity in screening for iron deficiency by erythrocyte-related test. The declined-ferritin group had significantly higher chicken intake than that of the ferritin-satisfied group. The ferritin-deficient group had a significantly lower ham intake and considerably higher western confectionery than that of the satisfied group. Comparing the low-ferritin group with that of the ferritin-satisfied group, greasy fish and natto intakes were significantly lower and coffee intake was significantly higher. The median iron intake per 1,000 kcal was 4.83 mg, 4.52 mg, and 4.42 mg in the satisfied, declined, and deficient groups, respectively; however, there was no significant difference.

Conclusions: Iron deficiency was found in 21.4% of female university students. As MCH of 28.6 pg was used as the cutoff value, iron deficiency could be screened with high sensitivity and specificity. However, the low-ferritin group consumed significantly more western confectionery and coffee; therefore, their diet pattern could not be well balanced.

Objective: To examine service provision systems and issues among meal delivery service providers during the COVID-19 pandemic.

Methods: We requested the participation of 21 meal delivery service providers, all of whom are members of the Japan Nutrition Support Food Delivery Conference, by mail. Those who agreed to participate in the survey were then targeted. Questionnaires and interview surveys were sent out and completed from January to February of 2021, and the data were then analyzed.

Results: Thirteen meal delivery service providers agreed to participate in the survey. According to the survey results, the issues in the provision systems included: infection control and system maintenance during delivery, infection control for staff, maintenance of the production system to cope with the increase in the number of meals and users, maintenance of ordering operations, and securing human resources. Depending on the business type and service characteristics of the provider, the opportunities to introduce meal delivery services to patients have decreased due to a decline in nutritional guidance at medical institutions. Ascertaining the condition of users has also become increasingly difficult due to lack of monitoring and confirming the safety of users face-to-face.

Conclusion: This study summarized issues related to the provision systems of meal delivery service providers during the COVID-19 pandemic. The results of the present study are expected to serve as important data for the development of resilient food environments during the COVID-19 pandemic, as well as for the establishment of proper government and meal delivery service provider systems in preparation for future outbreaks of infectious diseases.