Taniuchi N, Nagao-Sato S, Nishida I, Akamatsu R. Characteristics of vegetables in commercial boxed lunches. The Japanese Journal of Nutrition and Dietetics, 2025:83 (3);140-150.  https://doi.org/10.5264/eiyogakuzashi.83.140 (in Japanese)

Abstract in English: https://www.jstage.jst.go.jp/article/eiyogakuzashi/83/3/83_140/_article/-char/en

Tamaru J, Kuwabara A, Koda T, Takahashi T, Akao T, Uda J, Ichikawa Y. Comparison of calculated values of the Standard Tables of Food Composition in Japan 2015 (7th Revised Version) to the Standard Tables of Food Composition in Japan 2020 (8th Revised Version) in the Smart Meal menu of the “Healthy Diet and Food Environment” certification system. The Journal of NIPPON Kyushoku-keieikanri-Gakkai, 2024: 18 (2); 76-85. (in Japanese)

Abstract:The Standard Tables of Food Composition in Japan 2020 (8th Revised Version) changed the method of calculating energy by allowing more reliable results from nutritional value calculations. On the other hand, it has been reported that calculated energy values are lower than in the Standard Tables of Food Composition in Japan 2015 (7th Revised Version). This study compared energy and nutrients calculated from the seventh and eighth revisions, respectively, of Smart Meal-certified menus (balanced and active balanced) for office meals. Compared to the seventh revision, the eighth revision calculated values for energy were 5.5% lower for the balanced menu and 5.3% lower for the active balanced menu. Protein was reduced by 14.1% when results from the seventh revision were compared with those from the eighth revision. The group with a higher percentage decrease in energy had a higher amount of proteins rather than carbohydrates. This result suggested that the amount of proteins in the menu affected the percentage decrease in energy. With a mixture of values from given the discrepancy in values between the seventh and eighth revisions, further research is needed for nutritional management of office meals.

Tamaru J, Sato M, Aoki R. Status of smart meal provision by businesses that have renewed their certification under the “Smart Meal” Healthy Meal and Food Environment certification system. The Journal of NIPPON Kyushoku-keieikanri-Gakkai, 2024: 18 (1); 7-17. (in Japanese)

Abstract: Office meals affect the health of workers and contribute to the promotion of health management. The purpose of this study is to contribute to the further spread of the Smart Meal by analyzing the provision status of the Healthy Meal and Food Environment certification system Smart Meal (SM) by examining its challenges and countermeasures. This study covered 134 business establishments that were certified under the SM.The certification status of the total number of seats (TNS), number of meals served (NM), Smart Meal serving rate (SM serving rate), and optional items (OPTN) were reviewed using the audit documents from the new and renewal certifications.TNS and NM were higher in the factory group than in the non-factory group (office work environments), but there was no difference in the proportion of Smart Meals served or the price at which they were served. In the certification renewal examination (2021), NM and SM serving rate were lower than following initial certification, suggesting the influence of COVID-19. On the other hand, the renewal rate was 86.7%, and many operators had increased OPTN compared to the initial certification. However, 32% of the operators who did not have optional certification at the time of initial certification did not change it at the time of renewal. In order to continue renewing many of the renewing establishments and increase the number of OPTNs, specific proposals are needed for the level of certification. For those sites renewing certification at a lower level, we propose an OPTN that is easy to implement, such as the provision and presentation of low-refinement grains and the labeling of nutritional information. Furthermore, collaboration between operators and food service contractors is essential for attaining and maintaining an improved food environment.

Kawabata T, Nakamura M, Takemi Y, Hayashi F, Yamada T. Impact of a nudge‑based food environment intervention in a hospital convenience store on staff’s food intake and Na/K. BMC Nutrition, 2024.10:113. https://link.springer.com/article/10.1186/s40795-024-00920-3

Sameshima H, Akamatsu R, Hayashi F, Takemi Y. Estimation of greenhouse gas emissions from Japanese healthy meals with different protein sources. Frontiers in Sustainable Food Systems, 2023. 7: https://doi.org/10.3389/fsufs.2023.1232198

Abstract in English: https://www.jstage.jst.go.jp/article/eiyogakuzashi/80/6/80_307/_article/-char/en

Sameshima H, Akamatsu R, Hayashi F, Takemi Y. Amount of food groups in a healthy diet with low environmental impact: an analysis using nitrogen footprint. The Japanese Journal of Nutrition and Dietetics, 2022:80 (6);307-316. https://doi.org/10.5264/eiyogakuzashi.80.307 (in Japanese)

Abstract in English: https://www.jstage.jst.go.jp/article/eiyogakuzashi/80/6/80_307/_article/-char/en

Akamatsu R, Kushida O, Takahashi N, Kurotani K, Takemi Y. Status of provision of Smart Meal and issues of continuation the certification for the “Healthy Meal and Food Environment” among the certified restaurants and ready-made meal companies: results of the survey targeting the first renewal companies, The Japanese Journal of Nutrition and Dietetics, 2021:79 (1); 37-45. https://doi.org/10.5264/eiyogakuzashi.79.37 (in Japanese)

Abstract in English: https://www.jstage.jst.go.jp/article/eiyogakuzashi/79/1/79_37/_article/-char/en

Sakaguchi K, Takemi Y, Hayashi F Koiwai K, Nakamura M. Effect of workplace dietary intervention on salt intake and sodium-to-potassium ratio of Japanese employees: A quasi-experimental study, The Journal of Occupational Health, 2021:63(1); e12288.