Meat quality is a crucial quality attribute for consumers. The quality of meat in the world was mainly improved through breeding techniques, dietary antioxidants, and colors. However, there are few reports about improving the taste active components of meat by diet. Previously, we suggested that main taste-component, free glutamate (Glu), content of meat was regulated by dietary crude protein levels. In this study, we investigated the effect of dietary amino acids on the Glu contents and sensory scores of meats. As a result, free Glu content in meat was significantly increased by high lysine (Lys) diet. In addition, for the investigation of the mechanism of Glu regulation, metabolome analysis in muscle were conducted. In the feeding of a high Lys diet, the Lys degradation pathway contributed to the increase in the free Glu concentration of muscle. The feeding of a low Lys diet also increased the free Glu in muscle. Sensory evaluation of meat soups from different Lys diets showed that they had different meat tastes. While, functional dipeptides carnosine and anserine are abundant in muscle. From our studies, short-term dietary histidine content affects imidazole dipeptide contents, antioxidative capacity, and color of broiler meat. These results suggest that some dietary amino acids are regulating factor of free Glu content or functional peptides in broiler meat and improves meat quality.

　It is clear that the accumulation of daily stress and mental fatigue is a trigger for lifestyle-related diseases, sleep disorders, eating disorders, etc. Therefore, maintaining mental health is extremely important for our quality of life (QOL). Rest and exercise are generally recommended as ways to reduce daily stress and fatigue, but a more familiar method that we use is thought to be "eating". As we have probably all experienced, there are many foods that affect our moods and emotions. We actively change our mood by eating and drinking on a daily basis. This is actually considered to be the most familiar and important functionality of food. This article introduces physiological and psychological evaluation methods aimed at capturing mood changes, using examples from previous research on foods, beverages, and aromas. We will also introduce the effects of Japanese Dashi soup, which forms the basis of Japanese food. In our research, we have examined the psychological effects of various beverages and foods by incorporating subjective evaluations through questionnaires and autonomic nerve activity as objective indicators. As a result of examining the comfort of Japanese soup stock, it was suggested that drinking a combination of bonito and kelp soup stock improved mood states and increased parasympathetic nerve activity, which is highly correlated with a state of relaxation. In addition, the effect was found to be strongly influenced by the aroma of the Dashi soup. Dashi soup and its flavorful Japanese cuisine seem to have the potential to be a healthy comfort food originating from Japan.

　In Japan, where disasters are common, there is a risk of shortages of food, drinking water, and daily commodities after a disaster strikes, regardless of the scale of the disaster. Lifelines for electricity, gas, and water may be disrupted, making cooking impossible. Disaster food will contain more carbohydrates such as rice and bread, and less fresh food such as vegetables, meat, and seafood. Consumption of such nutritionally imbalanced meals over a long period of time can lead to poor health, severe dietary habits, and in the worst case, earthquake-related deaths.

　To avoid this, it is necessary for households to have stockpiles of food. In recent years, it has been recommended that food stockpiles be prepared using the "rolling stock" method, which can be used both in normal times and in times of disaster. "Rolling stock" is a method of using (rolling) and stockpiling (stockpiling) foodstuffs. By cooking rolling stock ingredients in plastic bags that can be used during disasters, a variety of ingredients can be utilized and used to improve nutritional balance.

　This lecture will explain nutritional issues during disasters and introduce the wisdom of staying safe and secure by learning about rolling stocks and plastic bag cooking, which are necessary to maintain a balanced nutritional diet during a disaster.

　In Japan, the Hygiene Management Manual of Large Scale Cooking Facilities is the basis of hygiene management in food service facilities (Ministry of Health, Labor and Welfare, 1997). Food service facilities provide nutritionally controlled meals to a certain number of customers, and provide 50 to several hundred of meals simultaneously. This requires numerous kitchen employees, and the quality of the meal served depends on the degree of hygiene awareness of each employee.

　Food poisoning outbreaks in food service facilities where several meals are prepared simultaneously are expected to cause substantial human casualties, thus requiring care during food preparation. However, current food service facilities require not only 'delicious' but also 'safe and secure' perspectives, which cannot be neglected. This study reviews the analysis results of food poisoning trends in Japan and the current state of hygiene management in food service facilities.

　本研究では，減塩につながる食事の特性を調べることを目的とした。

　2019年7月に長野県松本市の健康増進プログラム参加者（40歳以上）を対象に，自記式食事歴法質問票，簡易の7日間食事記録票，生活習慣調査票による調査を実施した。

　食塩摂取量（以下，SI）は，たんぱく質エネルギー比率（以下，P比），野菜摂取量（以下，VI）とは正相関，野菜料理出現回数とは相関なし，主食出現回数，夕食の料理多様性得点とは負相関であった。VIが多くてもSIが多くない者の食事特性に着目し，VI中央値362.6 g以上の74名を，SI中央値12.2 gで2群に分けた。「VI高・SI高」は「VI高・SI低」に比べ，P比がやや高い傾向で，生野菜出現回数は有意に多かった。

　VI，SIともに多い者は副食が多いと考えられ，VIを確保しつつもSIを減らすには，副食過多でなく，主食の飯を中心に組み立てる食事が推奨されると考えられた。