Association between the Frequency of Meals Combining “Shushoku, Shusai, and Hukusai” (Staple Food, Main Dish, and Side Dish) and Intake of Nutrients and Food Groups among Japanese Young Adults Aged 18-24 Years: a Cross-Sectional Study
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- KAKUTANI Yuya
- Graduate School of Comprehensive Human Science, University of Tsukuba
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- KAMIYA Saori
- Graduate School of Comprehensive Human Science, University of Tsukuba
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- OMI Naomi
- Graduate School of Comprehensive Human Science, University of Tsukuba Faculty of Health and Sport Sciences, University of Tsukuba
書誌事項
- タイトル別名
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- Association between the Frequency of Meals Combining “Shushoku, Shusai, and Hukusai” (Staple Food, Main Dish, and Side Dish) and Intake of Nutrients and Food Groups among Japanese Young Adults Aged 18-24 Years: a Cross-Sectional Study
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“Shushoku,” “Shusai,” and “Hukusai” are staple food, main dish, and side dish, respectively. The recommended meal in Japan is a combination of “Shushoku,” “Shusai,” and “Hukusai”; however, it remains unclear whether there is an association between the frequency of these meals and intake of nutrients and food groups. This cross-sectional study examined the association between the frequency of meals combining “Shushoku, Shusai, and Hukusai” and intake of nutrients and food groups among 664 Japanese young adults aged 18-24 y. The dietary habits of the subjects during the preceding month were assessed using a validated brief-type self-administered diet history questionnaire. The frequency of meals combining “Shushoku, Shusai, and Hukusai” was self-reported according to four categories: “less than 1 d or 1 d/wk,” “2 or 3 d/wk,” “4 or 5 d/wk,” and “every day.” In both women and men, there was an association between the higher frequency of these meals and higher intake of the following food groups: pulses, green and yellow vegetables, other vegetables, mushrooms, seaweeds, fish and shellfish, and eggs. Moreover, there was an association with higher intake of protein, polyunsaturated fat, n-6 and n-3 polyunsaturated fat, total dietary fiber, soluble and insoluble dietary fiber, β-carotene, α-tocopherol, vitamin K, thiamin, riboflavin, folate, pantothenic acid, vitamin C, potassium, calcium, magnesium, iron, and copper, and lower intake of carbohydrate in both women and men. Our findings support the hypothesis that the meals combining “Shushoku, Shusai, and Hukusai” may be associated with intake of many food groups and nutrients among Japanese young adults.
収録刊行物
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- Journal of Nutritional Science and Vitaminology
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Journal of Nutritional Science and Vitaminology 61 (1), 55-63, 2015
一般財団法人 学会誌刊行センター
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詳細情報 詳細情報について
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- CRID
- 1390282681302018176
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- NII論文ID
- 130005070835
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- NII書誌ID
- AA00703822
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- ISSN
- 18817742
- 03014800
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- NDL書誌ID
- 026193486
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- PubMed
- 25994140
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可