In this study, we conducted questionnaire surveys to assess the benefits of engaging in cooking classes involving dietary education by registered dietitians with regard to relieving disease anxiety and improving dietary therapy in patients with Chronic Kidney Disease（CKD）. The study included 94 patients with CKD of stages G3a–G5. The patients were divided into the following three groups according to the duration of continuous participation in cooking classes： group A, ≥3 years; group B, ＜3 years; and group C, irregular or no participation. The data were analyzed using the Kruskal–Wallis test and multiple comparisons. With regard to the results, “a delicious diet” and “communication among patients” significantly differed among the three groups. Furthermore, “developing patient communication” and “experiencing enjoyment while eating” significantly differed between groups A and C with regard to the reasons for engaging in cooking classes. In conclusion, continuous participation of patients in cooking classes was associated with “a delicious diet” and “communication among patients,” and these findings suggest that these factors can help relieve disease anxiety and improve dietary therapy.

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We examined dietary awareness among soccer players belonging to the Japan Women’s football League First Division. A large number of the players were students engaged in academic activities during the daytime on weekdays, and the others had jobs while playing this competitive sport. Therefore, the survey aimed to clarify their meal requirements after training on weekday evenings. The following three were considered necessary by 56% of the players: ‹the promotion of recovery from fatigue ›, ‹nutritional balance ›, and ‹palatability ›. Furthermore, the rate for ‹suffcient protein intake › was 39%, whereas that for ‹suffcient energy intake › was 17%. Concerning dietary intakes, the players’ free descriptions of their dietary and physical conditioning approaches also revealed that some avoided overeating, while others aimed to ingest a large amount of energy. The most common area of interest in diets was ‹appropriate dietary intakes for me ›, at approximately 60%, followed by ‹optimal meal contents for me ›, and then ‹appropriate meals for the day before a game ›. The most common area of interest in physical conditioning was ‹recovery from fatigue ›, at 67%, followed by ‹the maintenance of a good physical condition ›, and then ‹anemia prevention ›. Although this was a cross-sectional study involving a single club team, the results may be useful to provide nutritional and food-environmental support for female athletes in other competitive sports.

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