［Japan's Present and Future: Declining Birthrates and an Aging Society］

　By 2025, the "baby boomer generation" will be 75 years old or older, driving Japan's older population ratio beyond 30%, while a sharp drop in birth rates fuels a pressing low-birthrate crisis. This decline directly shrinks the population, with workforce shortages already evident, and the working-age group now down to roughly 71.7 million. By 2040, forecasts suggest that the "second-generation baby boomers" will be 65 years old or older, pushing the older adult ratio close to 40%, creating a future where each worker supports one older adult.

［Impacts of Low Birthrates and Aging Society and the Role of Community-based Integrated Care Systems］

　With Japan faces a significant decline in tax and insurance premium revenues, establishing a community-based integrated care system to support autonomy of older adults is an urgent priority. Nutritionists and registered dietitians, as experts in food and nutrition, play a crucial role in promoting active aging and extending healthy life expectancy toward the biological lifespan. Thereby maintaining the sustainability and stability of these systems in an aging society.

　In 2015, Food Labelling Standard under the Food Labeling Act was set by the Consumer Affairs Agency, the nutrition information labeling of processed foods and food additives, which had previously been optional, become mandatory and then fully mandatory in 2020. The nutritional components of this system include energy, protein, fat, carbohydrates, and salt equivalents. On the other hand, in the EU and other countries, front-of-pack nutrition labeling, such as Keyhole and Nutri-Score, has been utilized in addition to nutrition information labelling. In Japan, the Consumer Affairs Agency is currently considering a "Japanese front-of-pack nutrition labelling" that would display on processed foods, in addition to the five currently mandatory labelling, the amount of these items as a percentage of the nutrient reference values. On the other hand, the "Food with Health Claim System" has been in conducted since 2001, and there are three types of food categories: Foods for specified health uses, Foods with nutrient function claims, and Foods with function claims in these days. This review will introduce the current status of the nutrition labelling and health claim systems of foods in Japan.

　The Dietary Reference Intakes for Japanese (DRIs) (2025), which has been in effect since April 2025, is based on "Health Japan 21 (the third term)" and includes osteoporosis as a new item under the section on "The Relationship Between Energy and Nutrients and Diseases Related to the Maintenance and Improvement of Lifestyle-Related Diseases and Functional Abilities". The estimated average requirements (EAR) were revised to incorporate the use of biological indicators with a particular focus on revising the basis for establishing water-soluble vitamins. Other changes included revisions to the DRIs basis for determining the recommended BMI range and removing the tolerable upper intake level of iron. Regarding matters related to utilization, while the Japanese Food Composition Tables (8th edition) are currently used for nutritional calculations, the (2025) is based on accumulating evidence. Therefore, reference values based on the 7th edition were used. However, when utilizing these values, it is important to understand that errors may arise not only from differences in versions of the food composition tables but also from dietary survey errors, and that intake reference values may have a certain range due to rounding. Even if the numerical values remain unchanged, some reference values have had their basis for revision; therefore, it is essential to review the main text and footnotes to ensure proper understanding and utilization.

　Simmered dishes were prepared using the Japanese radish (daikon) and taro (satoimo) by the vacuum cooking method in order to determine whether the quality of the dishes is maintained after storage.

　The daikon and satoimo samples were vacuum-sealed with seasonings, heated using a steam convection oven, rapidly cooled, and stored under refrigeration for 1 to 3 days. Sampling was conducted at each stage, and quality evaluations were performed.

　In terms of the color tone, the simmered daikon showed an increasing trend in its L* and b* values over time, on both the surface and interior. In contrast, the simmered satoimo showed a decreasing trend in its L* and b* values. There were no significant changes observed in the breaking stress. Regarding the salt concentration, both the simmered daikon and satoimo showed increased salt penetration due to heating. As time progressed, further diffusion was observed, with a trend toward equilibrium between the surface and interior by the third day.

　For the sensory evaluation, the simmered daikon stored for a period after cooking was rated as having a darker color and stronger saltiness. The samples stored for 3 days received higher scores in terms of flavor penetration, texture, and overall evaluation. For the simmered satoimo, differences were observed in the color and hardness among the samples; however, there was no notable difference in preference based on the elapsed time after cooking.

　The aim of this study is to compare the effects of adding whey or casein protein to ice cream in reducing postprandial blood glucose elevation. We added 13.6 g of whey and 15.3 g of casein protein to create whey ice cream (WI, whey: casein ratio of 15:85) and casein ice cream (CI, whey: casein ratio of 97:3), respectively, with a total protein content of 15.0 g. A randomized, single-blind, crossover study of 30 young healthy participants was conducted to examine the differences in blood glucose elevation to 120 min after consumption of WI, CI, and sherbet (SB, whey: casein ratio of 0:0) without milk protein as a control meal. WI and CI showed significantly lower blood glucose levels at 15 min (p＜0.001), 30 min (p＜0.001), and 60 min (p＜0.001), maximal blood glucose level (p＜0.001), and blood glucose area under the curve (p＜0.001) than SB. However, no significant differences were found between the WI and CI groups in any category (p＞0.05). This study suggests that WI and CI may reduce postprandial blood glucose elevation compared to SB. The addition of milk proteins, such as whey or casein, to ice cream may be useful for developing ice cream that does not increase blood glucose levels.

　A questionnaire was conducted on chewing habits, dietary life, and lifestyle. The survey involved 706 fifth and sixth grade elementary school children from Osaka and Hyogo prefectures. A total of 592 students (294 boys and 298 girls) who answered all the survey items were included in the analysis. The relationship between chewing habits and dietary life, particularly vegetable and fruit intake and interest in cooking, was clarified. Furthermore, the relationship between chewing habits and mental state, and learning attitude was examined using χ2 analysis and logistic regression analysis. The chewing group consumed significantly fewer sweet drinks than the non-chewing group. Further, they ate more vegetables and fruits, had fewer food aversions, enjoyed bland dishes, showed greater interest in cooking and food, and helped with meal preparation, indicating a healthier dietary lifestyle. The chewing group exhibited better attitudes in class and learning than the non-chewing group in school. They enjoyed sports more, were less prone to irritation, and demonstrated better mental and physical health, learning attitudes, and motivation. Logistic regression analysis, with chewing habits (chewing/ not chewing) as the dependent variable, suggested that frequency of vegetable and fruit intake and interest in cooking influenced chewing habits. Additionally, chewing habits were associated with enjoying sports, learning attitudes, and motivation and were inferred to contribute to a positive school life.

　The purpose of this study was to clarify the history and awareness of supplement use among athletes.

　A qualitative survey regarding the use and awareness of supplements was conducted by interview with 45 players from a university baseball team.

　Of the 45 athletes, 42 (93.3%) had used supplements. Protein supplements were the most commonly mentioned by 31 (73.8% 4, in addition to more than 20 other supplements. The athletes began using supplements in college (12/42, 28.5%), high school (20/42, 47.6%), or elementary/junior high school (10/42, 23.8%). Regarding the reason for starting supplement use, 30/45 (71.4%) were recommended to do so by people around them such as their parents, coaches, or friends. In questions about their awareness of supplements in terms of shape, 41/45 (91.1%) recognized supplements in tablet form, 38/45 (84.4%) as powder, and 19/45 (42.2%) as jelly. Of the total participants, 23 (51.1%) had previously received education about supplements. Some athletes used supplements without receiving any education, while others had been using them before receiving any education. Furthermore, 32/42 athletes (76.2%) thought supplements were necessary, with 6/12 (50.0%) starting to use them in college, 18/20 (90.0%) in high school, and 8/10 (80.0%) in elementary or junior high school.

　In conclusion, 93.3% of the total participants had used supplements, in various forms, and the time of first use ranged from elementary school to university. Approximately 90% of respondents recognized supplements in the form of tablets or powders, but recognition in shapes similar to food (such as jelly) differed depending on the athlete. Among those who started using supplements during elementary, junior high, or high school, over 80% felt a continued need for supplements. Almost half of the present athletes had received no education about supplements, which suggests the need for specialized education about supplements at all age levels.