In the Standard Tables of Food Composition in Japan 2020 (hereafter referred to as “Table of Food Composition 2020”), we changed the calculation method of energy (hereafter referred to as “E”), and the E values for all foods. We included both the new E (2020E) and the traditional calculation method E (2015E) in the Table of Food Composition 2020. The agreement rate between 2020E and 2015E for all foods is 97% on average. There are three combinations of E and its calculated ingredients in the Table of Food Composition 2020. Users choose the combination depending on their purposes. It is essential for nutrition calculations to use a calculation software that can efficiently implement those combinations based on the food ingredient data reflecting the latest data from the Table of Ingredients 2020. When presenting E labels on menus and products, one should clearly state which ingredients are E and its calculated ingredients and should also indicate that the data is updated with Tables of Ingredients 2020. Currently, nutritional content labeling uses 2015E and its calculated ingredients, and its original E conversion factor. In the future, we hope that values using E conversion factor based on 2020E and its calculated ingredients will also be indicated in food service facilities' nutritional content labeling.

Since 2015, it has been required to declare the nutrient contents of processed foods in terms of calories, proteins, fats, carbohydrates, and salt equivalents. In principle, the declared values of nutrients are based on analytical values obtained using methods authorized by the Food Labeling Standards. However, values calculated by reference to reasonable sources such as the Standard Tables of Food Composition in Japan (SFCTJ) are also acceptable. In order to allow consumers to compare nutrition labeling and select suitable foods, it is desirable for these calculated values to approximate the analytical values. SFCTJ 2020 (Eighth revised edition) changes the energy calculation method from that in SFCTJ 2015 (Seventh revised edition) and presents the amounts of some nutrients in several ways. Therefore, this paper compares the analytical methods for nutrient declarations and SFCTJ 2020 and considers the most appropriate method for referring to SFCTJ 2020 for nutrient declarations.

The Consumer Affairs Agency has conducted a research project to examine the measures to be taken in relation to the methods of analysis for nutrients in the Food Labeling Standards and related notifications, based on the revision of the Standard Tables of Food Composition in Japan in December 2020. The Food Labeling Standards and related notifications have been revised based on the results of that project. Specifically, new methods of analysis were added for lipids, dietary fiber, chromium, selenium and iodine. In addition, the general principles were changed to solve operational problems with the conventional methods. This review reports on the issues and measures to be taken in relation to the Food Labeling Standards and related notifications that were organized in the project, and explains the details of the Food Labeling Standards and related notifications revised in 2022.

A nutrient profile model (NP model) ranks foods according to their nutritional composition, allowing individuals to make well-informed dietary choices. In other countries, the application of NP models is reportedly associated with healthier food choices and health indicators. We examined a NP model applicable to the Japanese population for processed foods and preparing dishes. Considering the nutrition status of the Japanese population, we proposed that the model should target those aged 18 years or older. A category-specific model was adopted with setting thresholds to avoid overconsumption of total fat, saturated fat, sodium or salt equivalent, and energy for processed foods and prepared foods. We set the nutrient criteria for the proposed model and determined thresholds for each food category. In order to set the salt threshold for each dish, we conducted secondary analyses of the 2014‐2018 National Health and Nutrition Survey. The food groups according to dish type were compared between “high salt” consumers and “adequate” consumers. Furthermore, we conducted an online cross-sectional feasibility survey among 3,000 consumers. Here we describe the development procedure and feasibility of the proposed Japanese NP model to support the practice of healthy eating behavior.

A dietary survey of 798 children (aged 3 to 6 years) attending nursery schools in seven cities in Japan was conducted using the weighing and recording method on two non-consecutive weekdays and holidays in fall 2019 and fall 2020. Habitual nutrient intakes on weekdays and holidays were calculated and compared with the standards for each indicator in the Dietary Reference Intakes for the Japanese Population (2020 edition). The percentage of preschool children with habitual nutrient intakes below the estimated average requirement (EAR) was significantly higher on holidays than on weekdays for vitamins A, B₁, B₂ and C, as well as potassium, calcium, and iron. These results suggested that nutrient intake was better on weekdays than on holidays. However, the percentage of children below the EAR for calcium was very high on both weekdays and holidays. On weekends, other nutrients were also found to be inadequately consumed, in addition to calcium, vitamins A and B₁, and iron. These results suggest that there is a need to increase the intake of calcium and other deficient nutrients by improving the dietary situation for preschool children when they are at home, as well as to provide adequate lunches and snacks at nursery schools.