Yukari Takemi

Sustainable diet transitions are required to protect human and planetary health, and consumers are important food systems actors who can foster positive changes. However, little is known about how consumers perceive the concept of sustainable diets. This study explored perceptions of sustainable diets across five high- and middle-income countries: Japan, Indonesia, Italy, Canada, and Mexico. Semi-structured interviews were conducted with 184 young adults (30–45 per country), and transcripts were analyzed using values coding to understand the values, attitudes, and beliefs that shape behaviours related to sustainable diets. Results revealed that defining “sustainable eating” was challenging for participants across all countries. While participants’ values regarding sustainable diets were often context-specific with marked differences across countries, common themes across countries included concern about food waste and packaging and the belief that sustainability should be the responsibility of all actors across the food system, not just the individual. These findings indicate that food policy should address both individual and systemic dimensions of food sustainability, specifically prioritizing strategies for waste and packaging infrastructure. Furthermore, public health strategies must be values-oriented and culturally tailored to ensure they resonate with local consumer priorities.

Purpose To examine the associations between adherence to food-based dietary guidelines in Japan (Japanese Food Guide Spinning Top [JFGST]), considering food choices, specifically animal protein consumption pattern, and nutrient density, climate impact, and monetary costs. Methods The study used data from the 2017 Saitama Prefecture Nutrition Survey. A total of 479 participants (206 men and 273 women), aged 30–65 years from Saitama Prefecture, Japan, were analyzed. They were selected based on their completion of a self-administered questionnaire and a two-day dietary record showing plausible energy intake (those showing implausible energy intake were excluded). Adherence to the JFGST (original and modified scores incorporating white-to-red meat ratio), Nutrient-Rich Food index (NRF) 9.3, greenhouse gas emissions (GHGE), and monetary costs were calculated from the dietary records. Multiple linear regressions were performed to examine the relationships between the JFGST scores, NRF9.3, GHGE, and monetary costs. Results Higher JFGST scores were associated with higher NRF9.3. No score showed a significant association with GHGE or monetary costs in men. In women, both scores were associated with higher GHGE and monetary costs; the association with GHGE was weaker with the modified score. After adjusting for energy intake, these significant associations disappeared. Conclusions Nutrient density increased with higher JFGST compliance in both sexes; however, GHGE showed a positive association only in women. The impact of considering animal protein consumption pattern on GHGE and monetary costs is limited. Further examination of specific food choices is necessary to improve the Japanese Food Guide and consider cost and climate impact.

A food environment intervention using nudge tactics was implemented at a hospital convenience store (CVS) in Tokyo to improve employees’ eating habits. The objective of this study was to evaluate its effects on the urinary sodium-to-potassium ratio (Na/K), food intake, eating attitude, and behavior. Using a pre–post design; the intervention incorporated nudge tactics, healthier options, easy-to-pick food placement, and eye-catching information. We also used price incentives. The primary outcomes included changes in Na/K and sodium and potassium excretion assessed using spot urine samples at health checkups. Secondary outcomes were changes in staff food intake, eating attitude, and behavior which were assessed using questionnaire surveys. All outcomes were evaluated statistically. Furthermore, we investigated how the intervention led to outcomes using path analysis. A total of 140 participant (52men and 88women) were analyzed. Significant changes were observed in Na/K (3.16 to 2.98 in median, p = 0.02) and potassium excretion (43.4 to 45.2 mmol/day in mean, p = 0.03). However, sodium excretion did not change significantly. The intake of fruits and dairy products increased with improved self-efficacy. The most influential factor for lowering Na/K and increasing potassium excretion was information from the CVS; purchasing “balanced meals” to lower Na/K and salads to increase potassium excretion were second. Food environment intervention using nudge tactics can improve staff’s food intake and lower Na/K. Registration number: UMIN000049444 (UMIN-CTR). Date of registration: November. 7. 2022.

This study examined young Japanese adults’ values regarding the consumption of balanced meals consisting of staples, main dishes, and side dishes and how these values relate to demographics, socioeconomic status, nutrition knowledge, attitudes, skills, behaviors, and diet-related quality of life. Data were obtained from the “Survey on Dietary Habits of the Younger Generation” (2000 responses, ages 18–39), of which 1888 valid responses were analyzed. The principal component analysis identified three value patterns: PC1—valuable yet burdensome; PC2—environment-reliant, weak initiative; and PC3—low value due to hassle. Both PC1 and PC3 were associated with prioritizing prices in food choices and knowledge of a balanced meal. However, PC1 participants valued balanced meals and possessed meal preparation skills, whereas PC3 participants valued balanced meals less and had negative attitudes toward eating them. PC1 was positively associated with the frequency of eating balanced meals while PC3 was negatively associated. PC2 individuals had positive attitudes toward eating balanced meals but were less concerned about nutritional balance when choosing foods themselves. This study highlights the importance of adopting an approach that aligns with the value patterns of the target population.

Background A food environment intervention using nudge tactics was conducted in a hospital convenience store (CVS) in Tokyo to improve employees’ eating habits. The objective was to evaluate its effects on staff’s urinary sodium-to-potassium ratio (Na/K), food intake, eating attitude, and behavior.Methods Using a pre–post design; the intervention incorporated nudge tactics, more healthy options, easy-to-pick-up placement of food, and eye-catching information. We also used price incentives. Primary outcomes included change in Na/K and sodium and potassium excretion assessed using spot urine at health checkups. Secondary outcomes were the change in staff’s food intake, eating attitude, and behavior assessed using questionnaire surveys. All outcomes were statistically evaluated. Furthermore, we investigated how the intervention led to the outcomes using path analysis.Results A total of 140 participant (male: 52, female: 88) were statistically analyzed. Significant changes were observed in Na/K (3.16 to 2.98 in median, p = 0.015) and potassium excretion (43.4 to 45.2mmol/day in mean, p = 0.031). Sodium excretion showed no significant change. The intake of fruits and dairy products increased with improved self-efficacy. The most influential factor for lowering Na/K and increasing potassium excretion was information from the CVS; purchasing “balanced meals” to lower Na/K and salads to increase potassium excretion were second.Conclusions Food environment intervention using nudge tactics can improve staff’s food intake, lowering Na/K.Trial registration: Registration number: UMIN000049444 (UMIN-CTR).

This study evaluated changes in diet quality during the coronavirus disease 2019 (COVID-19) pandemic and its association with variations in attitudes or behavior, as well as health status changes. Participants were Japanese adults aged 20–69 years who resided in 13 prefectures where specific cautions were announced to prevent the spread of the virus. An online survey was conducted in September 2021, and participants were those who shopped for food or prepared meals more than twice a week during the survey. Overall, 2101 participants were analyzed. An improved or worsened diet quality was determined based on changes in food consumption patterns, and participants were categorized into three groups (improved diet quality (IDQ), worsened diet quality (WDQ), and others). The IDQ group participants (10.2%) improved their dietary consciousness during COVID-19, cooked almost everything from ingredients, and increased their balanced meal eating frequency. However, the WDQ participants (11.1%) had worsened dietary consciousness and increased consumption of takeaway meals and alcohol but decreased balanced meal consumption. Cooking frequency changes were not independent determinants of variations in diet quality. Our results show that the diet quality changes during COVID-19 were possibly caused by changes in dietary consciousness or different levels of meal preparation practices.

Nutrition education is important to encourage people to promote a healthy diet; however, education alone exerts a limited effect. It is crucial to create a healthy food environment, including food systems that supply diversified, balanced, and healthy food options. Improving the food environment is a population approach. Radical population approaches necessitate removing the underlying impediments, such as high sodium products, sugar-sweetened beverages, and unhealthy ultra-processed foods. Negotiation and collaboration with the private sector is critical to tackle and solve these issues. In Japan, public-private-academic collaboration has been implemented since 2013 in the national health promotion action, termed Health Japan 21 (Second term). Recently, Japan has launched a novel initiative to create a healthy food environment.

The primary aim of this study was to evaluate factors associated with changes in food-preparation practices during the Coronavirus Disease 2019 (COVID-19) pandemic in Japan and its associations to food-group intake. To examine this, a cross-sectional online survey was conducted in July 2020. Participants were 2285 adults aged 20–69 years who resided in any of 13 prefectures in Japan where specific COVID-19 regulations had been implemented. Self-reported changes in food-preparation practices when compared to the pre-COVID-19 pandemic period were measured as “increased” (24.6%), “decreased” (7.3%), and “no change” (68.1%), respectively. Stepwise logistic regression analyses indicated that participants who increased the time and effort for food preparation were younger in age, partially working remotely, experiencing reduced household income due to COVID-19, but highly concerned the importance of diet. On the other hand, participants whose household income decreased, and household economic status worsened, as well as those whose importance of diet deteriorated due to COVID-19 were more likely to decrease time and effort for cooking. Although the increased group were more likely to prepare meals with raw ingredients, the decreased group showed higher frequency of using takeout. These results indicated major determinants of changes in time spending on food preparation in consequence of COVID-19, and highlighted essential targets for future nutrition education.

Objectives Excess salt intake is a major risk factor for hypertension and cardiovascular disease. Modifying workplace environments has been recognized to be important for reducing salt intake. However, studies examining the effects of improving the workplace environment regarding salt reduction are limited. This study aimed to evaluate the effects of workplace dietary intervention on employees' salt intake and sodium-to-potassium (Na/K) ratio. Methods A quasi-experimental study was conducted. Two small business establishments in Saitama Prefecture, Japan, were allocated as the intervention (n = 69) and comparison (n = 68) workplaces, respectively. The 1-year intervention involving healthy lunch and nutrition education was implemented in the intervention workplace. Spot urine samples, physical assessments, and self-administered questionnaire data were collected at baseline, 6 months, and 1 year after the start of the intervention. Analysis of covariance was conducted to investigate differences in the salt intake or Na/K ratio between the study workplaces at year 1. Educational status and rotating work schedules were included as covariates. Results Salt intake in the intervention workplace decreased significantly from 10.7 to 9.3 g (−1.4 g change; 95% confidence interval [CI]: “−2.4, −0.5”). The adjusted difference in changes in salt intake between workplaces was statistically significant (−3.7 g change; 95% CI: “−5.2, −2.3”). Although no significant change was observed in the Na/K ratio in the intervention workplace (3.37–3.08; −0.29 change; 95% CI: “−0.59, 0.01”), the adjusted difference in changes between the workplaces was statistically significant (−0.60 change; 95% CI: “−1.03, −0.17”). Conclusions Providing healthy lunch and nutrition education may be effective approaches to reduce employees' salt intake and Na/K ratio.

【はじめに】平成29（2017）年度～平成30（2018）年度に厚生労働省から委託を受け，管理栄養士・栄養士養成のための栄養学教育モデル・コア・カリキュラムの作成を行った。【事業内容】平成29年度事業では親会議，学会内検討会議，3つのワーキンググループを設置し，教育課程の実態把握，管理栄養士・栄養士のめざす姿，組織幹部に必要な資質・能力等の調査を行い，他の医療職のモデル・コア・カリキュラムを参考に，管理栄養士・栄養士の期待される像（キャッチフレーズ）と大項目案を作成した。平成30年度事業では親会議，全体調整会議，管理栄養士部会，栄養士部会，大学院部会を設置し，項目間のつながりを重視しながら，中項目，小項目，学修目標等を決定した。【事業成果】管理栄養士・栄養士のキャッチフレーズを「栄養・食を通して，人々の健康と幸福に貢献する」とし，大項目を，A管理栄養士・栄養士として求められる基本的な資質・能力，B社会と栄養，C栄養管理の実践のための基礎科学，D食べ物をベースとした栄養管理の実践，Eライフステージと栄養管理の実践，F疾病と栄養管理の実践，G総合実習・統合実習，H栄養学研究とした。管理栄養士・栄養士共通で大項目を位置づけた全体図（概要）を作成し，学修の系統を示した。【結論】管理栄養士・栄養士の資質向上のために，各養成施設で本モデル・コア・カリキュラムの活用が進むことを期待する。