Recently, many studies on energy deficiency in athletes have been conducted worldwide. Energy deficiency in athletes does not present as negative energy balance; it presents as low energy availability (EA). EA is defined as energy intake minus exercise energy expenditure, divided by fat-free mass. Exposure of athletes to low EA has been reported causing a variety of signs and symptoms described in the international consensus on relative energy deficiency in sport (REDs). Chronic low EA affects many physiological functions. For example, the endocrine system is disturbed, resulting in such issues as reduced thyroid and sex hormones and elevated cortisol levels. Subsequently, energy metabolism is suppressed, and resting energy expenditure is reduced. In female athletes, low EA causes menstrual disorders including amenorrhea, and in male athletes, a decrease in gonadal function, leading to impaired reproductive function in both sexes. In addition, decreased bone formation and increased bone resorption lead to low bone mineral density, increasing the risk of stress fractures. For the early detection and prevention of energy deficiency, monitoring the markers related to the results of nutritional assessment, including changes in surrogate markers of EA, is crucial and highlights the important role of sports/registered dietitians.

Objective: This study aimed to examine the association of estimated excretion in 24-h urinary Na (E24h-Na) and K (E24h-K) from spot urine, with nutrient and food intake.

Methods: The participants were 1,504 men and women (the NIPPON DATA2010 study) who participated in the National Health and Nutrition Survey Japan in 2010. They were not diagnosed with serious cardiovascular or kidney disease and not treated for hypertension, diabetes mellitus, or dyslipidemia. Sex-specific analyses were performed. They were divided into four groups based on the median E24h-Na and E24h-K and their nutrient and food intakes were compared.

Results: K intake was higher in the higher K and higher Na excretion groups than in the lower K excretion group. Na and pickles intakes were higher among women in the lower Na excretion group, and vegetable intake was higher than in the lower K excretion group. In the lower K and lower Na excretion groups, K intake was lower than in the higher K excretion group. The lower K and higher Na excretion groups had the highest dietary Na/K ratio among women. The higher K and lower Na excretion groups had the lowest dietary Na/K ratio among women. K, milk, and dairy product intakes were higher in the lower K excretion groups.

Conclusions: E24h-Na and E24h-K were associated with Na and K intake status and K-rich foods intake.

Objective: This study aimed to investigate whether the presence or absence of odors (grilled eel, sandalwood) during indoor recreational activities affects appetite and the sense of accomplishment. Additionally, it explored whether appetite is influenced by recreational activities and the corresponding physical and mood states.

Method: Female college students participated in this study. Participants were instructed to have lunch. At 3 p.m., medical interviews were conducted, and vital signs were measured. Subsequently, a visual analogue scale (VAS) was employed to assess appetite, including satisfaction and discomfort associated with food aromas. Evaluation of current mood was performed using the POMS^Ⓡ2-adult short form. Following these assessments, participants engaged in one hour of recreational activities. Post-activity, the sense of accomplishment was evaluated, and pre-activity assessments were reevaluated.

Results: The presence or absence of odor generated by spraying demonstrated no significant effect on the degree of appetite (no odor VAS score: 65.3 ± 20.6, grilled eel odor VAS score: 68.0 ± 31.5, sandalwood odor VAS score: 72.8 ± 19.7, p = 0.665). However, a positive correlation (rs = 0.456, p = 0.015) was observed between the degree of appetite and post-activity body temperature. Additionally, a positive correlation (rs = 0.375, p = 0.049) was observed between the degree of appetite and the mood of "liveliness and vitality" after the activities.

Conclusion: Factors influencing appetite include engaging in daily activities that foster "liveliness and vitality" and maintaining an appropriate body temperature.

Objective: This study examined relationships between diet quality and adequacy of nutrient intake among female aesthetic athlete in junior high and high school.

Methods: A total of 133 female athletes from aesthetic sports clubs in junior high and high school were asked to complete a brief-type self-administered diet history questionnaire (BDHQ). Of these, 104 athletes completed the BDHQ and were included in subsequent analyses. Diet quality was assessed using modified-Japanese Food Guide Spinning Top (JFG) score, and the Healthy Eating Index-2015 (HEI-2015) score calculated using nutrient intake data from the BDHQ. Adequacy of nutrient intake was evaluated using standards in "Dietary Reference Intakes for Japanese, 2020: estimated average requirement (EAR) and tentative dietary goal for preventing life-style related diseases (DG)." Based on their scores, participants were assigned to one of three groups, and adequacy of nutrient intake was compared.

Results: Groups were compared for total number of nutrients not meeting EAR and DG. Groups with higher scores demonstrated more adequate nutrient intake than groups with lower scores, in terms of both EAR and DG.

Conclusions: This study suggests that higher modified-JFG and HEI-2015 scores are associated with more adequate nutrient intake.

Objective: This study compared daily intake recommendations and classification of foods as vegetables in food-based dietary guidelines (FBDGs) from other countries with the vegetable intake recommendations in Health Japan 21 (second term).

Methods: We extracted the recommended values and the evidentiary basis for setting these vegetable intake recommendations from the FBDGs of 30 countries. Classifications of foods inconsistently identified as vegetables (i.e., vegetable juice, potatoes and other tubers, and beans) and foods for which intake habits were likely to differ across regions (i.e., pickled vegetables, mushrooms, and algae) were also compared.

Results: As in Japan, vegetables were recommended as an independent food group in 19 countries, and intake recommendations ranged from 160 to 900 g/day. In nine countries, intake recommendations were provided for vegetables and fruits combined. In two countries, intake recommendations were provided for vegetables and legumes combined, with recommendations varying from 300 to 1,100 g/day. The FBDGs of 19 countries (including Japan) explained their rationales for setting the recommended intake values. Almost all FBDGs specified whether potatoes and beans were classified as vegetables—over 70% of the FBDGs did not classify them as vegetables. Vegetable juice was excluded from the vegetable group in 12 countries but was included in 16 countries, including Japan. Mushrooms were considered a vegetable in all countries except Japan. The FBDGs of 11 countries did not mention mushrooms.

Conclusions: Differences in food culture across countries and regions made it challenging to compare other countries' vegetable intake recommendations with those of Japan.

Objective: This study aims to investigate the utilization and disposal of emergency food stockpiles while assessing the extent of collaboration between divisions of disaster preparedness and government dieticians within each municipality in Hokkaido.

Methods: In March 2022, we conducted a survey using a self-administered questionnaire, by mail, which targeted disaster preparedness divisions in all 179 Hokkaido municipalities, answered by their respective personnel. The survey questions covered population size, utilization of emergency food stockpiles, criteria and details for stockpile establishment, adequacy of stockpile quantities, methods of utilization during stockpile renewal, reasons for disposal, renewal timelines, and whether or not the divisions established collaboration with government dietitians in managing emergency food stockpiles.

Results: Of 179 municipalities, 116 (64.8%) responded to the survey. Among them, 63.5% reported an active utilization of emergency food stockpiles without disposal, while 34.8% reported partial disposal. The primary reason for disposal was stockpiling until just before the best by date, accounting for 74.4% of cases. Meanwhile, municipalities that fully utilized stockpiles tended to renew them more than six months before the best by date. However, 94.0% of the municipalities did not collaborate with government dieticians in managing emergency food stockpiles.

Conclusion: Compared with the results of prior research, Hokkaido municipalities exhibited lower rates of utilization of emergency food stockpiles. The primary reason for disposal was related to best by dates, highlighting the importance of renewing stockpiles at least six months in advance. An absence of collaboration with government dieticians in managing emergency food stockpiles among the majority of municipalities.