Objective: This study aimed to evaluate the effects of Oral Rehydration Solution (ORS) on fluid and electrolyte replenishment in healthy adults with sauna-induced dehydration.

Methods: A randomized, single-blind, placebo-controlled, crossover study was conducted among 32 healthy men with sauna-induced dehydration. After three sauna sessions with a 30-min rest period, participants ingested either ORS or plain water (water) in volumes equivalent to their body weight loss. Body weight changes, electrolyte and fluid balance, blood and urinary components, and fractional excretion of sodium (FENa) and the like were assessed before sauna bathing until 240 min after ingestion.

Results: After sauna bathing, participants lost an average of 1.2% of body weight (approximately 0.79 kg). Intake of the test beverage resulted in initial weight recovery, followed by gradual weight loss over time. The percentage change in body weight was significantly higher in the ORS group than in the water group at 120, 180, and 240 min after ingestion (all p < 0.001). Compared with the water group, the ORS group demonstrated significantly greater electrolyte and fluid balances, improvements in blood and urine components, as well as FENa levels.

Conclusions: The ORS test beverage was effective in replenishing and maintaining fluids and electrolytes in participants with mild heat stroke and mild dehydration induced by sauna bathing. No safety issues associated with beverage ingestion were observed.

Objective: We aimed to clarify relationships between university students' recall of Shokuiku from elementary and junior high schools (hereinafter referred to as "schools") and their ‘knowledge/skills,' ‘thinking/judgment/expression,' and ‘learning motivation/humanity' related to ‘the viewpoints of Shokuiku,' categorized by living arrangements.

Methods: A self-administered questionnaire survey was disseminated from September to October 2019 among 372 first-year female students at a university in O・M・K Prefecture. Our analyses focused on 284 students majoring in nutrition-related fields. We investigated recall of Shokuiku in schools, attributes, and ‘knowledge/skills,' ‘thinking/judgment/expression,' and ‘learning motivation/humanity' related to ‘the viewpoints of Shokuiku.' Analysis compared recalling and non-recalling groups using χ² tests for each living arrangements.

Results: Approximately 40% of participants recalled Shokuiku from school (recall group), with many recalling aspects related to ‘balanced meals' and ‘red, yellow, and green foods' related to physical and mental health. Among those living alone, the recall group showed higher levels of behaviors including obtaining food information, taking interest in meals, displaying knowledge of the importance of regular meals, and possessing knowledge of gratitude and dietary culture. Among those living with family or others, the recall group showed higher levels of motivation related to sociality and communication during meals.

Conclusions: Many aspects of physical and mental health were recalled from Shokuiku in schools. Among those living alone, the recall group showed better ‘knowledge' related to the importance of meals, ‘thinking/judgment/expression, learning motivation, and humanity.'

Objective: To assess the dietary intake of inmates in correctional facilities using plate waste surveys.

Methods: Plate waste rates were calculated using data from five-day surveys conducted at six correctional facilities nationwide and were compared by facility, sex, age, meal type, and dish type. Waste rates and meal plans were used to calculate energy and nutrient intake, and food group representation. This data was then compared with the National Health and Nutrition Survey (NHNS), the Food Provision Standards for Correctional Facilities, and the Dietary Reference Intakes for Japanese (DRI).

Results: Plate waste rates were higher among women and inmates in their teens and twenties, particularly for milk and dairy products. Women also had higher waste rates for staple food. Energy and protein intakes were higher than the recommended dietary allowance (RDA) in the DRI. Among men, the percentage of energy from fat tended to fall below the DRI's tentative dietary goal to prevent lifestyle-related diseases (DG), whereas that from carbohydrates was higher. Dietary fiber and salt intake were higher than those of the DG. Vitamins A and C, and calcium intake were lower than the RDA, and vitamin D intake was lower than adequate. Grain intake was higher than that reported in the NHNS, whereas intakes of fruit, fish, egg, and dairy products were lower.

Conclusions: Higher plate waste rates were observed among women and younger inmates. Limited provision of fruits, fish, and eggs likely contributes to the low vitamin intakes observed. Efforts are needed to promote milk and dairy consumption, improve energy balance among men, and reduce salt intake at meals.