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Food Management

Applied nutrition studies for specific food environments based on the results of basic nutrition research

Evidence-based practice and practice-based research on various phases of providing food for a long-lived society

In recent years, Japanese dietary habits have changed significantly to trends of simplifying and dining out. The concomitant rise in the prevalence of lifestyle-related diseases has increased public and research interest in the food environment as a possible causal factor of these diseases, given its potential impact on behavior related to diet, weight, and health outcomes. We explore the means of food environmental arrangement, based on nutrition research, required as a corporate social responsibility (CSR) for the food industry.


1. Mechanisms of lowering Glycemic Index (GI) for mixed meals and evaluation methods of GI
Postprandial glucose level and insulin secretion are different between individual food and mixed meals. We investigate the interaction of food with the effect of reducing postprandial glucose and insulin, and seek methods of evaluating GI using kinetics for incretin secretion.
2. Estimation of dietary intake of functional components from daily meals and methodology for designing enriched meals
Clinical studies of antioxidant supplements are currently underway but have not yet proven their safety and efficacy in long-term and high concentrations. Our research group examines the dietary intake of functional components such as flavonoids in Japanese adults; we have similarly created a database of these details in order to make recommendations related to getting antioxidants through food sources, rather than supplements, and to developing flavonoids enriched meals.
3. Effects of the food environmental arrangement and the food-service industry on individual dietary behavior
We analyze the effects of intervention by healthy home-meal replacement (HMR), on both consumer buying behavior and the financial health of these food companies. This methodology is based on marketing research into consumer needs.

Professor

Yoko IchikawaPhD, RD
ichity@u-shizuoka-ken.ac.jp
TEL.+81-54-264-5512

Professor

Ayami SanoPhD, RD

Details are here

http://dfns.u-shizuoka-ken.ac.jp/labs/fmanage//

 

Figure.1

Blood glucose responses in 9 healthy subjects elicited by white rice (high GI) or white rice with raw yam (low/ medium GI) consumed.

Figure.2

“Low GI meals,” which we developed on the basis of GI research findings, are marketed in some supermarkets.

Publications

  1. Metabolism, 60, 914–922 (2011)
  2. Metabolism, 59, 1465–1471 (2010)
  3. Nutrition Today, 45, 113–117 (2010)
  4. J Nutr. Sci. Vitaminol., 54, 169–175 (2008)
  5. J Nutr. Sci. Vitaminol., 53, 410–418 (2007)
  6. J Med. Invest., 53, 34–41 (2006)
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