Objective: The purpose of the present study was to identify characteristics of subjects with low phase angle associated with sarcopenia and examine the association with food intake groups using a Dietary Variety Score.

Methods: This cross-sectional study analyzed the first measurements of 232 subjects who participated in a monthly visit between July 2014 and September 2021 and consented to study participation. Anthropometric measurements (height, weight, grip strength, calf circumference), Mini-Nutritional Assessment-Short Form (MNA^Ⓡ-SF), body composition analysis, and Dietary Variety Score were performed.

Results: Subjects with severely reduced phase angle were significantly older, had higher rates of sarcopenia, and exhibited significantly lower skeletal muscle mass index (SMI). Based on multinomial logistic regression analysis, no food group showed significant mild phase angle reduction. For severe phase angle reduction, age and MNA^Ⓡ-SF were identified as significant factors in all models. Considering milk and dairy products, consumption "almost daily" significantly contributed to reducing the risk of phase angle decline when the criterion was "less than once every two days" (odds ratio 0.39 [95% confidence interval 0.16~0.93]).

Conclusions: Subjects with severely reduced phase angle were significantly older, experienced an increased incidence of sarcopenia, and had significantly decreased skeletal muscle mass and SMI. "Almost daily" consumption of milk and dairy products contributed to the risk reduction in phase angle reduction, although no association with other food groups was observed.

Objective: To ascertain the structural associations between nutritional knowledge and self-efficacy in dietary and lifestyle habits, the stage of eating behavior change, and dietary intake among high school students.

Methods: Of the 278 second-year students enrolled in 2021 in a public high school in City A, Hyogo Prefecture, 254 were included in the analysis. Nutritional knowledge was assessed using 15 items (confirming reliability) that were part of the junior high school curriculum. The study incorporated observed variables associated with: dietary and lifestyle habit self-efficacy (12 items), the stage of eating behavior change (5-point scale based on the Transtheoretical Model), and dietary intake (scored based on Dietary Reference Intakes for Japanese) to develop a hypothetical model and perform a covariance structure analysis.

Results: Configural invariance evaluation revealed that the hypothetical model had acceptable goodness of fit (χ² = 192.145, df = 134, GFI = 0.917, AGFI = 0.851, CFI = 0.955, RMSEA = 0.041, AIC = 404.145). In both boys and girls, a significant positive path emerged, from nutritional knowledge to dietary and lifestyle habit self-efficacy (standardized estimate: boys, 0.60; girls, 0.55; both p < 0.001). Among boys, a path was observed from self-efficacy to dietary intake (0.20, p = 0.028), via the stage of eating behavior change (0.25, p = 0.033), indicating indirect effects.

Conclusion: The implies that in second-year high school students, enhanced nutritional knowledge corresponds to increased dietary and lifestyle habit self-efficacy; in boys, this heightened self-efficacy (through improved stage of eating behavior change) influences diet.

Objective: The associations of the estimated 24-h urinary sodium-to-potassium (24-u-Na/K) ratio with dietary salt and vegetable intake was examined in male Japanese transport drivers. This study aimed to identify factors specific to this occupation for hypertension prevention and health guidance.

Methods: A cross-sectional study enrolled 492 male Japanese drivers (aged 22–70 years) of a transport company in Ishikawa Prefecture. The 24-u-Na/K ratio was estimated from a formula using collected spot urine. A self-administered questionnaire was used to assess a salt check sheet, daily vegetable intake, and health-related behaviors during health examinations in the summer of 2020. The participants were grouped into four according to the interquartile range of the 24-u-Na/K ratio: group I, <3.25; group II, ≥3.25 to <3.78; group III, ≥3.78 to <4.41; and group IV, ≥4.41.

Results: Of the participants, 65.2% had high blood pressure. The average estimated 24-h salt intake was 9.7 ± 2.2 g/day, and the median total score for the salt check sheet was 13.0 points, and both were highest in group IV. The median daily vegetable intake was 2.2 dishes, and no significant differences were found among the groups. The lowest intake was in the order of dinner, lunch, and breakfast.

Conclusion: The high rate of hypertension among transport drivers suggests the need for the provision of dietary support to reduce salt intake and increase vegetable intake in this population and not just in those with a high 24-u-Na/K ratio.

Objective: To review the school lunch programme in Taiwan, with a particular focus on meal planning and food supply.

Methods: A literature analysis of government documents and interviews with a school lunch association and four dietitians.

Result: Taiwan has one of the most highly developed school lunch programmes in Asian countries, with high coverage and a recent improvement in its quality and educational aspects. Nutritional criteria were introduced in the amended School Health Act in 2013, while agricultural products with added value have been integrated into school lunches under the ‘4 Labels and 1 QR Code' programme since 2017. This article provides detail on the concrete processes of meal planning and ingredient procurement in some selected schools. In the development of its school lunch programme, Taiwan has responded hastily to the ‘compressed' food modernisation – such as food safety scandals, malnutrition and the globalisation of food systems – that it has experienced. This leaves some critical challenges unresolved, notably those related to meal costs and the lack of professional personnel.

Conclusion: Despite these national challenges, Taiwan's effective policy for using products with added value in school lunches and its experience of free lunch policy can provide important lessons for other countries.

Objective: We aimed to categorize the cooking status of older adults who live alone and examine its association with dietary intake since meal preparation is crucial for a healthy diet.

Methods: The cross-sectional questionnaire-survey and 3-day dietary-record-based analysis from September to December 2013, included 135 older adults (60 men and 75 women) living alone in Sakado City, Saitama Prefecture, Japan. Cooking status (21 items) was categorized by cooking items assigned to each dish in the dietary records, and the frequency of each item in the 3-day record was determined using sex-stratified cluster analysis. Fisher's exact probability and Kruskal–Wallis tests were used to compare the characteristics, nutrient intakes, dish intakes (serving [SV]) by meal category, days with well-balanced meals, and dietary variety score (DVS).

Results: Among men, four cooking status types emerged; simmering and pickling (SP)(n = 6), simmering and using primary processed foods (SPF)(n = 20), stewing (n = 26), and purchasing ready-made meals (PRM)(n = 8). Among women, three types were identified; SP (n = 32), PRM (n = 10), and SPF (n = 33). Compared to other types, men in the SPF type had higher intakes of vegetable dishes (SV), milk and dairy products (SV), and calcium. They achieved DVS ≥4 and more well-balanced meal days than the stewing type. Among women, the SPF type had higher consumptions of fish and meat (SV) and dietary fiber than the other types and had more milk and dairy products (SV) and calcium than the SP type.

Conclusion: SPF ensures diverse meals with more vitamins and minerals.

Objective: In the Nyai area of Senegal, farmers with the Smallholder Horticulture Empowerment and Promotion (SHEP) approach voluntarily spent part of their increased income on improving their diet, but not necessarily on improving nutrition. In addition, anemia was identified as a major health issue in the area. Therefore, pilot activities were implemented and evaluated focusing on the improvement and prevention of anemia (IPA) through a healthy diet to examine the feasibility of nutrition improvement projects on the premise of "increased income by SHEP."

Methods: In areas with increased income by SHEP, the following four activities were conducted considering the local community structure, food environment, and educational level. Moreover, the process and impact of each activity were evaluated: 1) training of instructors to convey correct dietary knowledge to residents, 2) education on healthy diet and IPA for household members who prepare meals, 3) events to practice and reinforce the learned contents, and 4) providing information on food and nutrition to consumers through grocery stores.

Results: Process evaluation revealed that the contents of the activities, implementation methods, teaching materials, and overall satisfaction were high. The impact evaluation showed that >90% of the participants improved their knowledge, attitudes, and skills regarding IPA through a healthy diet.

Implications: All pilot activities were implemented smoothly, and nutrition improvement projects based on the premise of "increased income by SHEP" could be implemented in the Nyai area of Senegal.

Objective: This study aimed to provide an overview of dietary recommendations for sugars from international authorities and identify issues in the development and use of a dietary reference value for sugars in Japan.

Methods: We identified relevant dietary recommendations through hand searches of 12 international authorities (the United States and Canada, the United Kingdom, France, Germany, the Netherlands, the Nordic and Baltic countries, Australia and New Zealand, China, Taiwan, South Korea, the European Union, and the World Health Organization) from November 2022 to February 2023 (updated on October 2023). The information extracted included the year of development, type of sugars, type of recommendations, reference values, target age groups, target outcomes, and sugar intake among target populations. Considering this information and the current Japanese situation, we identified issues in the development and use of a sugar reference value in Japan.

Results and Discussion: Nine of the 12 authorities have set dietary recommendations for sugars. Most authorities recommend that added and/or free sugars intake should be < 10% or < 5% of total energy intake for adults and children. Target outcomes include chronic diseases, such as dental caries, obesity, diabetes, dyslipidemia, metabolic syndrome, and cancer, and micronutrient intake and healthy dietary patterns. The issues identified were specific to sugars (e.g., definition of sugars and target outcomes), unique to the Japanese situation (e.g., setting of reference values), and both (assessment of their intakes).

Conclusion: This study provides issues that the Japanese authorities should consider in setting a dietary reference value for sugars in Japan.