It has been shown that vegetarians have significantly lower vitamin B ₁₂ and D intake in comparison to non-vegetarians. In addition, vegetarians tend to have lower intake of calcium, iron, zinc, vitamin A and B ₂ and n-3 fatty acids. The objective of our study was to determine the effect of intervention with the Japanese vegetarian food guide( JVFG) on the improvement of nutritional characteristics in Japanese vegetarians. A one-day dietary intake was assessed by pre- and post-intervention with JVFG for Japanese vegetarian men( n=24) and women( n=60). In addition, anthropometric measurements and biochemical markers, such as blood sugar( BS), uric acid( UA), ratio of albumin to globulin(A/G), sodium, potassium, calcium( Ca), phosphorus, iron, total cholesterol, high density lipoprotein-cholesterol, triglyceride, hemoglobin (Hb) and prealbumin were determined in a subset of men and women( n=16). Results of nutrients show significant increase in vitamin B2( p<0.05)and zinc( p<0.01) in women. However, no significant increases were seen in vitamin A, D and B ₁₂, calcium and n-3 fatty acids. Women had significant increase in A/G(p<0 . 01), Ca and Hb(p<0 . 05), with significant decrease in BS (p<0 . 01), UA, and triceps skinfold thickness (TSF) (p<0 . 05). In conclusion, especially for women, certain nutritional characteristics of Japanese vegetarians such as zinc, vitamin B ₂ intake, A/G, Ca, Hb, BS, UA and TSF can be altered by nutritional intervention with JVFG.

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Nutrition teachers are responsible for coordinating “guidance on diet", although their job description is not yet clearly established. We studied 94 nutrition teachers and dieticians working in elementary schools in Miyagi Prefecture, divided them into three groups by types of their answers ; “we are practicing", “we will try to practice" and “we are not practicing". We then clarified the current status of and the challenges for respective groups. The result revealed about 40% of respondents were responsible for coordination in drawing up the overall plans. Involvement in the annual planning and understanding of the progress in curricula of grades were found to be a challenge in future as they were not actively performed, and there were differences according to types of respondents. Although the respondents were fully aware of the importance of coordination, there were differences in degrees of their self-evaluations and awareness of demands from those involved. As for coordination with students' families and communities, rather little is being performed, indicating the importance of information-gathering and network building. Overwork in diet management works as well as lack of understanding of those involved were cited as causes of difficulties faced by respondents.

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