Pub Date : 2021-10-01DOI: 10.5264/eiyogakuzashi.79.302
Reiko Oda, Yumiko Nagai
{"title":"Realities of Food Knowledge, Concern, Cooking Skills, and Subjective Evaluations of Food in Relation to Level of Interest in Dietary Education among High School Students","authors":"Reiko Oda, Yumiko Nagai","doi":"10.5264/eiyogakuzashi.79.302","DOIUrl":"https://doi.org/10.5264/eiyogakuzashi.79.302","url":null,"abstract":"","PeriodicalId":22522,"journal":{"name":"THE JAPANESE JOURNAL OF NUTRITION AND DIETETICS","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83341178","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-10-01DOI: 10.5264/eiyogakuzashi.79.265
Taeko Hiraike, C. Momoki, D. Habu
{"title":"Study of the Factors Hindering Discharge from a Home Care Support Hospital to the Pre-hospitalization Medical Environment","authors":"Taeko Hiraike, C. Momoki, D. Habu","doi":"10.5264/eiyogakuzashi.79.265","DOIUrl":"https://doi.org/10.5264/eiyogakuzashi.79.265","url":null,"abstract":"","PeriodicalId":22522,"journal":{"name":"THE JAPANESE JOURNAL OF NUTRITION AND DIETETICS","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74620680","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-10-01DOI: 10.5264/eiyogakuzashi.79.253
Tomoko Watanabe
{"title":"Features and Utilization of the Standard Tables of Food Composition in Japan 2020 (Eighth Revised Edition)","authors":"Tomoko Watanabe","doi":"10.5264/eiyogakuzashi.79.253","DOIUrl":"https://doi.org/10.5264/eiyogakuzashi.79.253","url":null,"abstract":"","PeriodicalId":22522,"journal":{"name":"THE JAPANESE JOURNAL OF NUTRITION AND DIETETICS","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84134140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-10-01DOI: 10.5264/eiyogakuzashi.79.320
Chisako Kambara, K. Nomura, Tomomi Nakaiso, H. Oka, S. Sugiyama
{"title":"Current Status and Intention of Registered Dieticians and Dieticians in Using Milk in Medical Diets at Medical Institutions","authors":"Chisako Kambara, K. Nomura, Tomomi Nakaiso, H. Oka, S. Sugiyama","doi":"10.5264/eiyogakuzashi.79.320","DOIUrl":"https://doi.org/10.5264/eiyogakuzashi.79.320","url":null,"abstract":"","PeriodicalId":22522,"journal":{"name":"THE JAPANESE JOURNAL OF NUTRITION AND DIETETICS","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73644309","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-10-01DOI: 10.5264/eiyogakuzashi.79.311
T. Kondo, Y. Ishimi, Y. Tousen
{"title":"Information Analysis on Health Food Ingredients That are Predicted to Cause Damage to the Liver","authors":"T. Kondo, Y. Ishimi, Y. Tousen","doi":"10.5264/eiyogakuzashi.79.311","DOIUrl":"https://doi.org/10.5264/eiyogakuzashi.79.311","url":null,"abstract":"","PeriodicalId":22522,"journal":{"name":"THE JAPANESE JOURNAL OF NUTRITION AND DIETETICS","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87829442","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-10-01DOI: 10.5264/eiyogakuzashi.79.293
Sayumi Takahata, K. Odani, Yuko S. Yoshimoto, Sayuri Fukuda, E. Ozaki, A. Higashi
{"title":"Meals and Dietary Information Offered in University Cafeterias in Kyoto Prefecture","authors":"Sayumi Takahata, K. Odani, Yuko S. Yoshimoto, Sayuri Fukuda, E. Ozaki, A. Higashi","doi":"10.5264/eiyogakuzashi.79.293","DOIUrl":"https://doi.org/10.5264/eiyogakuzashi.79.293","url":null,"abstract":"","PeriodicalId":22522,"journal":{"name":"THE JAPANESE JOURNAL OF NUTRITION AND DIETETICS","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80857892","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-08-01DOI: 10.5264/eiyogakuzashi.79.212
Ayaka Oyama, O. Kushida, R. Akamatsu, N. Murayama
of Niigata Prefecture ABSTRACT Objective: Health Japan 21 (the second term) promotes an " increase in the number of corporations in the food industry that supply food products low in salt and fat. " However, the status of its implementation is not evident as the specific criteria for registration have not been questioned. A survey was conducted by local governments throughout Japan to determine the implementation rate of the system to improve healthy food environments in restaurants and other settings and criteria for registration of stores to understand the criterion combination and quantitative criteria for nutrients and food groups. Methods: The study comprised 154 local governments, including prefectures, cities with public health cen-ters, and special wards throughout Japan. In October 2019, a web search was conducted on local government websites regarding the system to improve a healthy food environment in restaurants, and the registration criteria were dichotomized into access to information and food. Criterion combination patterns of nutrients and food groups for access to food were categorized and the presence of quantitative criteria was identified. Results: Among the surveyed local governments, 80% confirmed to have implemented the system to improve healthy food environments in restaurants. More than 80% of the local governments that implemented these systems included access to information or food as registration criteria. The most commonly registered items under the criteria for access to food were " lots of vegetables " (approximately 90%) and " low salt " (approximately 80%), and a combination of " lots of vegetables " and " low salt " was confirmed in 29 cases. The items which more than half of the local governments required the quantitative criteria were " lots of vegetables, " " lots of calcium, " and " lots of iron. " Conclusions: The most commonly registered items under access to food were " lots of vegetables " and " low salt. " A limited number of local governments set criterion combination, and the quantitative criteria for which " low salt " was essential was also at
{"title":"Implementation Status of a System to Improve Healthy Food Environments in Restaurants and Other Settings in Local Governments: Web Search on Criterion Combination and Quantitative Criteria for Nutrients and Food Groups","authors":"Ayaka Oyama, O. Kushida, R. Akamatsu, N. Murayama","doi":"10.5264/eiyogakuzashi.79.212","DOIUrl":"https://doi.org/10.5264/eiyogakuzashi.79.212","url":null,"abstract":"of Niigata Prefecture \b ABSTRACT Objective: Health Japan 21 (the second term) promotes an \" increase in the number of corporations in the food industry that supply food products low in salt and fat. \" However, the status of its implementation is not evident as the specific criteria for registration have not been questioned. A survey was conducted by local governments throughout Japan to determine the implementation rate of the system to improve healthy food environments in restaurants and other settings and criteria for registration of stores to understand the criterion combination and quantitative criteria for nutrients and food groups. Methods: The study comprised 154 local governments, including prefectures, cities with public health cen-ters, and special wards throughout Japan. In October 2019, a web search was conducted on local government websites regarding the system to improve a healthy food environment in restaurants, and the registration criteria were dichotomized into access to information and food. Criterion combination patterns of nutrients and food groups for access to food were categorized and the presence of quantitative criteria was identified. Results: Among the surveyed local governments, 80% confirmed to have implemented the system to improve healthy food environments in restaurants. More than 80% of the local governments that implemented these systems included access to information or food as registration criteria. The most commonly registered items under the criteria for access to food were \" lots of vegetables \" (approximately 90%) and \" low salt \" (approximately 80%), and a combination of \" lots of vegetables \" and \" low salt \" was confirmed in 29 cases. The items which more than half of the local governments required the quantitative criteria were \" lots of vegetables, \" \" lots of calcium, \" and \" lots of iron. \" Conclusions: The most commonly registered items under access to food were \" lots of vegetables \" and \" low salt. \" A limited number of local governments set criterion combination, and the quantitative criteria for which \" low salt \" was essential was also at","PeriodicalId":22522,"journal":{"name":"THE JAPANESE JOURNAL OF NUTRITION AND DIETETICS","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76072695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-08-01DOI: 10.5264/eiyogakuzashi.79.185
Kurumi Mukaihara, M. Ohta
{"title":"Effects of Childhood Food Pickiness, the Experience of Overcoming it, and Intention to Overcome it on Stress-coping Ability in Adulthood","authors":"Kurumi Mukaihara, M. Ohta","doi":"10.5264/eiyogakuzashi.79.185","DOIUrl":"https://doi.org/10.5264/eiyogakuzashi.79.185","url":null,"abstract":"","PeriodicalId":22522,"journal":{"name":"THE JAPANESE JOURNAL OF NUTRITION AND DIETETICS","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76342339","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-08-01DOI: 10.5264/EIYOGAKUZASHI.79.242
Yumiko Hori, Hiroyuki Uchida, Jun Shimizu, Yoshifumi Kimira, Atsumi Oguchi, H. Mano
{"title":"保険薬局・ドラッグストアに勤務する管理栄養士・栄養士の配置状況と就業の実態","authors":"Yumiko Hori, Hiroyuki Uchida, Jun Shimizu, Yoshifumi Kimira, Atsumi Oguchi, H. Mano","doi":"10.5264/EIYOGAKUZASHI.79.242","DOIUrl":"https://doi.org/10.5264/EIYOGAKUZASHI.79.242","url":null,"abstract":"","PeriodicalId":22522,"journal":{"name":"THE JAPANESE JOURNAL OF NUTRITION AND DIETETICS","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81885932","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-08-01DOI: 10.5264/eiyogakuzashi.79.219
A. Sezaki, N. Fujimura, Saya Nosaka, T. Imai
{"title":"A Systematic Review of the Usefulness of Dietary Scores in Predicting Non-Communicable Diseases: Mediterranean Diet Score","authors":"A. Sezaki, N. Fujimura, Saya Nosaka, T. Imai","doi":"10.5264/eiyogakuzashi.79.219","DOIUrl":"https://doi.org/10.5264/eiyogakuzashi.79.219","url":null,"abstract":"","PeriodicalId":22522,"journal":{"name":"THE JAPANESE JOURNAL OF NUTRITION AND DIETETICS","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74504607","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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