In this study, we conducted nutritional assessments of 53 male university student baseball players in order to clarify the relationships of the stages of changes in eating behavior with nutritional intake using the transtheoretical model (TTM). Comparing nutritional intake by stage, those in later stages had higher protein intake than those in earlier stages, and their protein intake exceeded the amount recommended for athletes. Furthermore, those in later stages took protein supplements more often, and we clarified the relationship between the stages of changes in eating behavior and protein intake. On the other hand, regarding carbohydrates, many athletes overall had insufficient intake no affected by TTM. These results suggest that it is possible to plan nutritional education based on the characteristics of the stages of the TTM, and that it is necessary to provide information regarding appropriate protein intake, especially for athletes in later stages of behavioral change.

This study examined whether a remote cooking experience program could be implemented for the second- and third-grade elementary school students. We conducted our research based on the attention, relevance, confidence, and satisfaction (ARCS) model and assessed the program’s efficacy. First, participants were provided with a video tutorial and food ingredients to cook at home. Second, participants used these materials to cook at home. Finally, feedback on personal effort and achievement was provided. This process was repeated five times. The results indicate that the difficulty and enjoyment of the program and the clarity of the video were appropriate, and participants’ efficacy in cooking improved significantly. Participants reported using the video material at home to assist themselves in cooking. This suggests the possibility of presenting a remote cooking experience program using cooking videos for second- and third-grade elementary school students. However, participants found it challenging to correctly measure very small amounts of seasoning. It is therefore deemed necessary to improve the recipes’ descriptions and the menus.

This study aimed to investigate the current status of nutrition education implementation, eating habits, and food preferences among children at home to identify issues to be addressed when providing nutrition education at international preschools. A cross-sectional web-based survey was conducted with 85 parents of 2-5-year-old children who attended two international preschools in Chiba, Japan. In total, 51 parents responded (60.0% response rate), and 37 valid responses were obtained after excluding 2-year-old children (72.5% valid response rate). Children were categorized into two groups: Japanese children whose parents were Japanese, and children whose both or either parent was a non-Japanese. While children whose parent was a non-Japanese (one or both) were not taught traditional greetings or pleasant mealtime conversation skills, they were educated on eating habits and nutrition as carefully as Japanese children whose parents were Japanese. Concerning the food preferences of children, children whose parent was a non-Japanese (one or both) tended to have more food dislikes than those whose parents were Japanese. In conclusion, it is necessary to educate children that exchanging customary greetings and engaging in pleasant conversations during mealtime are parts of Japanese culture; diverse food preferences among children in international preschools must be taken into account.

The purpose of this study was to grasp research trends on the relation between eating breakfast and body size of children in Japan. A review of papers published between January 1, 2000 and April 30, 2023 was registered and conducted in PROSPERO in accordance with the PRISMA Statement. Medical central magazine, CiNii, and PubMed were utilized for data collection. We created a search formula based on PECO (population, exposure, comparator, and outcome), namely P : children in Japan, E : eating breakfast, C : not eating breakfast, and O : body size. Papers were screened using titles, abstracts, and full texts ; 21 papers met our study criteria. Most papers showed that not eating breakfast every day may increase obesity risks and weight gain. However, as there were many cross-sectional studies and the level of evidence was not necessarily high, further studies are needed in the future.