Reduction in salt intake is important to prevent and improve hypertension ; however, the actual salt intake with a reduced-salt (RS) diet is unclear. This cross-sectional study aimed to compare the salt intake, nutrient intake, and food composition between a RS group (n＝10) and control group (n＝38). Data were obtained using a food frequency questionnaire. There was no significant difference in salt intake between the two groups ; however, salt intake was 1g lower in the RS group than in the control group. Vegetable intake was significantly higher and fat intake was lower in the RS group than in the control group. Eating out was less common in the RS group than in the control group, and most participants in the RS group felt that outside food was salty. Habituation to a RS diet from a young age might improve health and prevent hypertension. Most of the participants did not achieve the tentative dietary goals of salt intake (less than 8g) and vegetable intake (more than 350g) for preventing lifestyle-related diseases. These results suggest that individual support, population approaches, and development of favorable food environments are important for preventing hypertension. In conclusion, a RS diet is associated with a low salt intake and good dietary habits.

A questionnaire survey on dietary habits related to mastication was conducted, and masticatory strength was measured by chewing-gum method in 336 students (180 boys and 156 girls) of an elementary school in Osaka City in July 2016. Physical strength was measured in 148 students of the 4th to 6th grade. The relevance of masticatory strength to dietary habits and measurements of physical strength was examined based on the results.

The highest value for masticatory strength was obtained in the 6th grade students and the values were similar in boys and girls. Regarding dietary habits, awareness of mastication was high in the lower grades of elementary school, and intake of hard foods was high in the upper grades of elementary school. In the lower grades, there were significant correlations of masticatory strength with grade, speed of eating, and likes and dislikes. On the other hand, there were significant correlations of masticatory strength with grade, grip strength, anteflexion in a long sitting position, and 50m running time in the upper grades, but no correlation with dietary habits was observed. These results suggest the need for instructional direction emphasizing the development of good masticatory habits in daily meals in the lower grades and reconsideration of masticatory habits in the upper grades. The relevance between the measurements of physical strength and masticatory strength is expected to enhance the awareness of mastication in the upper grades.

This study compares children’s lifestyle rhythm of sleeping early, rising early, and eating breakfast among local authority, and examines how this rhythm relates to dietary habits and lifestyle. The data used were from a cross-sectional survey carried out in July 2013, in which 4,087 children in grades 1-6 of 10 elementary schools in S City, Osaka Prefecture, Japan, completed a self-administered questionnaire. To analyze the results, the responses for sleeping and rising time and for eating breakfast were assigned scores, and expressed as the sleeping/rising score and the breakfast score. A stratified cluster analysis was then carried out according to the method of Ward, and the clusters thus obtained were used as dependent variables in a χ² test with dietary habits and lifestyle habits as independent variables. Differences were observed between schools in the children’s lifestyle rhythm. Also, students in group I schools, which had higher sleeping/rising scores and higher breakfast scores, consumed dairy products at a higher frequency and ate fried foods and snacks between meals at a lower frequency than students in group II schools, which had lower sleeping/rising and breakfast scores. Moreover, the proportion of children that exercised and woke up feeling refreshed and the frequency of tooth brushing was higher in group I than group II schools. The results suggest that in schools where many children sleep early, rise early, and eat breakfast, many children have also acquired dietary habits and lifestyle.

The purpose of this study was to determine the effectiveness of a dietary education program, which was implemented to establish healthy eating habits among children enrolled in after-school care programs. After-school care programs in A City participated in the before-and-after survey. Two after-school care programs were selected as the intervention group and one after-school care program was selected as the control group. In August 2014, a three-day dietary education program was implemented with the intervention group. The children learned about classifications and combinations of grain dishes, fish and meat dishes, vegetable dishes. They were involved in measuring actual dishes. Data of 75 participants (47 participants from the intervention group and 28 participants from the control group) were analyzed. Survey results and worksheet entries were used to assess the effectiveness of the program.

In the intervention group, there was a significant improvement in knowledge of adequate portion size and a significant increase in the number of children with adequate dietary intake after the implementation of the program. Compared to the control group, knowledge regarding adequate portion size, self-efficacy for adequate dietary intake and the proportion of children consuming an adequate dietary intake were significantly higher in the intervention group. The weight of vegetables significantly increased from 55.2g to 84.2g in the intervention group. The results suggest that by participating in the program, the knowledge and skills of the children in areas essential for attaining a healthy diet were improved.

In the present study, a survey was conducted to measure CO₂ emissions generated from cooking large volumes of food by specific food service centers, and measures for CO₂ reduction were proposed based on the measurements.

(1) CO₂ emissions generated from boiling water in small embossed pans with and without a lid were compared. CO₂ emissions generated from cooking large volumes of food using six types of pan and kettle at different heat levels with and without a lid were also compared. (2) When training for the management of food service centers was implemented for students, gas and electricity consumptions during cooking were measured, and CO₂ emissions were calculated based on the measurements.

(1) CO₂ emissions generated using small embossed pans with and without a lid at different heat levels were compared, and heating the bottoms of pans with a lid generated the smallest amount of CO₂ emissions, although the heating time was long. CO₂ emissions per minute generated when six types of pan and a kettle had been used at different heat levels were compared, and CO₂ emissions from all pans and the kettle could be decreased to 35 to 75% of those emitted when the heat level was maximal. (2) Whereas the amounts of CO₂ emissions were large when food was simmered, boiled, and deep-fried, CO₂ emissions could be reduced during stir-frying. Regarding the use of a steam convection oven, CO₂ emissions could be effectively reduced by preheating at an appropriate timing, rather than operating it throughout the time of practical training.