Relationship of Consumption of Meals Including Grain, Fish and Meat, and Vegetable Dishes to the Prevention of Nutrient Deficiency: The INTERMAP Toyama Study-Reference-Cited by-同舟云学术

Relationship of Consumption of Meals Including Grain, Fish and Meat, and Vegetable Dishes to the Prevention of Nutrient Deficiency: The INTERMAP Toyama Study

Published:2016 Issue:2 Volume:62 Page:101-107
ISSN:0301-4800
Container-title:Journal of Nutritional Science and Vitaminology
language:en
Short-container-title:J Nutr Sci Vitaminol

Author:

KOYAMA Tatsuya¹,YOSHITA Katsushi¹,SAKURAI Masaru²,MIURA Katsuyuki³⁴,NARUSE Yuchi⁵,OKUDA Nagako⁶,OKAYAMA Akira⁷,STAMLER Jeremiah⁸,UESHIMA Hirotsugu⁴,NAKAGAWA Hideaki⁹

Affiliation:

1. Department of Food and Human Health Science, Osaka City University, Graduate School of Human Life Science

2. Department of Epidemiology and Public Health, Kanazawa Medical University

3. Department of Public Health, Shiga University of Medical Science

4. Center for Epidemiologic Research in Asia, Shiga University of Medical Science

5. Department of Human Science and Fundamental Nursing, Toyama University School of Nursing

6. Department of Health and Nutrition, Faculty of Human Science, University of Human Arts and Sciences

7. Research Institute of Strategy for Prevention

8. Department of Preventive Medicine, Feinberg School of Medicine, Northwestern University

9. Kanazawa Medical University Medical Research Institute

Publisher

Center for Academic Publications Japan

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

https://www.jstage.jst.go.jp/article/jnsv/62/2/62_101/_pdf

Reference20 articles.

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2. 2) Yoshiike N, Hayashi F, Takemi Y, Mizoguchi K, Seino F. 2007. A new food guide in Japan: the Japanese food guide Spinning Top. Nutr Rev 65: 149-154.

3. 3) Adachi M. 1984. A study on the core-dishes and these combinations as a framework of nutrition education on the basis of dish-selecting method. J Health Hum Ecol 50: 70-107 (in Japanese with English summary).

4. 4) Harigai J. 2003. Study on the development of meal-planning skills of one meal unit based on the dish-selecting method of nutritional education: intervention program on understanding the appropriate volume of one meal by the “lunch box diet method” and its assessment. Jpn J Nutr Diet 61: 349-356 (in Japanese with English summary).

5. 5) Shimada M, Kobayashi Y, Sakaguchi Y, Okada K, Murayama N, Sasaki S, Takemi Y. 2008. Improvement of food choices among sixth-grade elementary school children before and after the nutrition education program using a buffet-style school lunch with the “the Lunch box diet method.” J Jpn Soc Health Educ Promot 16: 94-109 (in Japanese with English summary).

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