Nerikiri achieves a harmony of coloring which has an enormous attraction. The present study aimed to research the effect of the color composition of nerikiri on food preferences. Color preferences regarding nerikiri were investigated among 89 preschool children (44 males and 45 females) and 138 university students (56 males and 82 females). The following results were obtained. Significant differences were observed in nerikiri color preferences between males and females and between the preschool children and the university students. Black, white, and deep purple were popular with the boys in the preschool. Among preschool children, both boys and girls disliked yellow, while the university students did not. The number of the males who liked nerikiri with warm colors (red, orange, and yellow) increased with age. A majority of girls in preschool liked pink, which is a trend decreased with age. Brown was the most unpopular color without reference to age or sex. In contrast to the males, females preferred lighter tones to deep tones. All female students in preschool and university, as well as male students in university, liked the same color in a lighter shade, while male preschool students liked deep tones more than light ones.

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The relationship between the dietary constituent of the mother and allergen concentrations transferred in breast milk was investigated.
The ovalbumin, gliadin, beta-lactoglobulin, and casein concentrations in breast milk were measured using an ELISA kit composed of monoclonal antibodies and polyclonal antibodies.
An investigation was carried out into 79 breast milk samples （28 lactating women) from lactating women consuming normal meals.
1. Three among 58 breast milk samples from lactating women consuming egg products indicated ovalbumin levels of μg/ml （1.4, 1.5, 2.5μg/m), accounting for 5.2%.
2. Ovalbumin was not observed in breast milk from processed foods.
3. Ovalbumin was detected in breast milk 2 to 13 hours following taking related foods, with 5 to 6 hours being the most common.
4. The detection rate of gliadin in breast milk was 2 among 52 breast milk samples from lactating women consuming wheat products （1.1, 3.7μg/ml), accounting for 3.8%.
5. Casein was detected in 5 among 43 breast milk samples from lactating women consuming dairy products, and among these, 3 samples were at a μg/ml level （1.6, 2.4, 3.8μg/ml), accounting for 7.0%. Beta-lactoglobulin was detected in 1 sample （9.4μg/ml), accounting for 2.3%.
The allergen detection rate at μg/ml levels following the intake of related foods was low in terms of normal meals.

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Students find the weighing of food quite difficult. However, weighting food is important for dieticians to prepare menus, calculate nutritional values and to cook food. We investigated the best method to teach more students how to weigh food.
We found that students need to repeat the measuring of the exact food weight in cooking training. By cooking more varied dishes, such as a staple food plus a side dish, the methods used to measure the exact food weight will be reinforced. In the case of cooking, students have an increased awareness of what foods weigh exactly, because of the increased opportunity to practice these skills.
Therefore, it is important to repeat the experience of cooking and measuring the exact food weight every day.

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We used the ASTRIM SU, a non-invasive blood vessel monitor, to measure hemoglobin levels in high school students （n=169）, and examined the correlations between hemoglobin concentrations and lifestyle-related factors. Height, weight, and body fat percentage was measured, and body mass index （BMI） and lean body mass （LBM） were calculated. Physical activity levels （PAL） were calculated from a 24-hour physical activity study, and the Food Frequency questionnaire was used to calculate dietary nutritional content. Eating habits and student knowledge of iron deficiency was assessed with the eating habits questionnaire. Subjects were divided into three groups according to serum hemoglobin concentrations, and data were statistically analyzed using the trend test for continuous variables, Pearson’s chi-square test or Fisher’s exact test for categorical variables. Hemoglobin concentrations were positively correlated with weight, BMI, level of obesity, body fat percentage, LBM, and were inversely correlated with physical activity level. Step-wise multiple regression showed that hemoglobin level had positive associations with BMI, and inverse associations with PAL. We therefore conclude that higher PAL and lower BMI could yield lower hemoglobin levels. Registered dietitians must work with youth to advise them on proper energy intake.

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To promote bean intake, we held a cooking class for easy bean dishes, including a lecture about beans, for parents/guardians of kindergarten and elementary school children in the urban areas of Osaka. Simultaneously, we conducted two questionnaire surveys among the participants to investigate their background factors regarding bean intake, and evaluate the menu learned in class.
We assigned 146 respondents who were suitable for analysis to 2 groups according to their motivation for making the learned beans menu at home. The higher motivation group tended to have a lot of interest in beans and emphasized the importance of eating habits as compared with the lower group. Moreover, in all the items of menu evaluation, the higher group secured significantly higher evaluations than the lower one. The motivation for making the beans menu learned in class at home was affected by the participants’ evaluation of the menu and their degree of emphasis on dietary awareness.
Further studies are required to propose various bean menus including the use of precooked beans and to examine the effect on bean intake promotion.

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To elucidate a method for effective nutrition education, we studied differences of the health behavior of female students who have specific health goals or not. A self-completed questionnaire on health goals and lifestyle, including eating habits, was given to 109 female students. The subjects were then divided into two groups : those who had health goals and those who did not. Forty-two subjects (38.5%) had health goals. The goals were ‘weight control’, ‘prevention of disease and colds’, ‘having enough sleep,’ etc. The frequency of using dietary supplements and cooking at home was significantly higher in the subjects with health goals (p=0.043 and p=0.018, respectively), and they also obtained more information on diet from various sources (p=0.012) as compared to the students without health goals. There was no significant difference in their awareness of diet. Although approximately 60% of the subjects were conscious of physical activity in their daily life, only 6.4% of the subjects exercised regularly. The subjects with health goals had significantly more physical activity (p=0.023). This study has shown that female students who have health goals were more conscious of their health condition and the problems with their lifestyle, practiced more health behaviors leading to improvements in their daily life, and had more interest in their health as compared to female students without health goals.

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This study investigated the dietary attitude and habits of participants (33 males and 125 females) in a community dietary education event in order to examine effective ways of dietary education events. The percentage of participants who judged that their dietary habits were good was 52.8% in the under-40 age group, 33.9% in respondents in their 40s and 50s, 47.6% in the 60s age group and 52.4% in the over-70 age group. Survey participants noted various problems in their dietary habits: 20.8% in the under-40 age group and 30.6% in the 40s and 50s age group said “eating a lot of between-meal snacks” was a problem, while 38.1% in the 60s age group and 22.7% of those over 70 cited “insufficient consumption of vegetables” as a problem. Moreover, there were significant differences by age group in the proportion of participants who wanted to improve their dietary habits (p<0.001):71.2% in the under-40 group, 90.2% in the 40s and 50s group, 90.5% in the 60s group and 41.2% in the over-70 group.
Over 80 percent in all groups said that they were trying to increase their knowledge about diet and nutrition. We surveyed the participants about their sources of information on diet and nutrition and ranked their answers, and in the under-40 and the 40s and 50s age groups, television (32.1%, 37.1%, respectively), dietary education events (30.2%, 33.9%, respectively), and the Internet (26.4%, 27.4%, respectively) ranked highest. In the 60s age group, television, dietary education events (57.1%, respectively), and newspaper and friends (47.6%, respectively) were cited as sources of information. These results suggested that dietary education events were utilized as an important means of education for participants from most generations.
These results indicated that it is necessary to carry out community dietary education events continuously based on our results.

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