Research Findings Related to Smart Meals®
The Consortium for Healthy Meals and Food Environments aims to promote health by carrying out evidence-based research and initiatives.
With the consent of participating businesses, we use their submitted application materials as research data and make the resulting findings publicly available through our publication list.
Evaluation of intervention effects
| 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 |
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| 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. |
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Current status of certified businesses
| 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) |
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| 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. (in Japanese) Abstract in English: https://www.jstage.jst.go.jp/article/eiyogakuzashi/79/1/79_37/_article/-char/en |
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Research using Smart Meals
| 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. (in Japanese) Abstract in English: https://www.jstage.jst.go.jp/article/eiyogakuzashi/83/3/83_140/_article/-char/en |
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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) |
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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 |
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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. (in Japanese) Abstract in English: https://www.jstage.jst.go.jp/article/eiyogakuzashi/80/6/80_307/_article/-char/en |
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