The Japanese Journal of Nutrition and Dietetics
Latest Publications

TOTAL DOCUMENTS

2158

(FIVE YEARS 76)

H-INDEX

(FIVE YEARS 0)

Published By The Japanese Society Of Nutrition And Dietetics

1883-7921, 0021-5147

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Study of the Factors Hindering Discharge from a Home Care Support Hospital to the Pre-hospitalization Medical Environment

The Japanese Journal of Nutrition and Dietetics ◽

10.5264/eiyogakuzashi.79.265 ◽

2021 ◽

Vol 79 (5) ◽

pp. 265-275

Author(s):

Taeko Hiraike ◽

Chika Momoki ◽

Daiki Habu

Keyword(s):

Home Care ◽

Medical Environment ◽

Care Support

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Features and Utilization of the Standard Tables of Food Composition in Japan 2020 (Eighth Revised Edition)

The Japanese Journal of Nutrition and Dietetics ◽

10.5264/eiyogakuzashi.79.253 ◽

2021 ◽

Vol 79 (5) ◽

pp. 253-264

Author(s):

Tomoko Watanabe

Keyword(s):

Food Composition

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Current Status and Intention of Registered Dieticians and Dieticians in Using Milk in Medical Diets at Medical Institutions

The Japanese Journal of Nutrition and Dietetics ◽

10.5264/eiyogakuzashi.79.320 ◽

2021 ◽

Vol 79 (5) ◽

pp. 320-329

Author(s):

Chisako Kambara ◽

Kiyoko Nomura ◽

Tomomi Nakaiso ◽

Hisako Oka ◽

Sumi Sugiyama

Keyword(s):

Current Status ◽

Medical Institutions ◽

Registered Dieticians

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Reproducibility of a Causal Relationship Model for Elementary School Students’ Cooking Experience and Self-esteem, Dietary Concept, and Interest in School Subjects

The Japanese Journal of Nutrition and Dietetics ◽

10.5264/eiyogakuzashi.79.276 ◽

2021 ◽

Vol 79 (5) ◽

pp. 276-285

Author(s):

Miho Kogirima ◽

Yuri Kishida ◽

Kozue Okamoto ◽

Misaki Nagatsuka ◽

Misaki Kamon ◽

...

Keyword(s):

Elementary School ◽

Causal Relationship ◽

Elementary School Students ◽

Self Esteem ◽

School Students ◽

School Subjects ◽

Relationship Model

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Realities of Food Knowledge, Concern, Cooking Skills, and Subjective Evaluations of Food in Relation to Level of Interest in Dietary Education among High School Students

The Japanese Journal of Nutrition and Dietetics ◽

10.5264/eiyogakuzashi.79.302 ◽

2021 ◽

Vol 79 (5) ◽

pp. 302-310

Author(s):

Reiko Oda ◽

Yumiko Nagai

Keyword(s):

High School ◽

High School Students ◽

School Students ◽

Cooking Skills ◽

Subjective Evaluations ◽

Food Knowledge ◽

Dietary Education

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Information Analysis on Health Food Ingredients That are Predicted to Cause Damage to the Liver

The Japanese Journal of Nutrition and Dietetics ◽

10.5264/eiyogakuzashi.79.311 ◽

2021 ◽

Vol 79 (5) ◽

pp. 311-319

Author(s):

Takashi Kondo ◽

Yoshiko Ishimi ◽

Yuko Tousen

Keyword(s):

Information Analysis ◽

Health Food ◽

Food Ingredients

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The Relationship between Chewing Habits and Obesity by Grade Level among Elementary and Junior High School Students

The Japanese Journal of Nutrition and Dietetics ◽

10.5264/eiyogakuzashi.79.286 ◽

2021 ◽

Vol 79 (5) ◽

pp. 286-292

Author(s):

Umi Ibe ◽

Rie Akamatsu

Keyword(s):

High School ◽

High School Students ◽

Junior High School ◽

Grade Level ◽

Junior High ◽

Junior High School Students ◽

School Students ◽

The Relationship

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Meals and Dietary Information Offered in University Cafeterias in Kyoto Prefecture

The Japanese Journal of Nutrition and Dietetics ◽

10.5264/eiyogakuzashi.79.293 ◽

2021 ◽

Vol 79 (5) ◽

pp. 293-301

Author(s):

Sayumi Takahata ◽

Kiyoko Odani ◽

Yuko S. Yoshimoto ◽

Sayuri Fukuda ◽

Etsuko Ozaki ◽

...

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Implementation Status of a System to Improve Healthy Food Environments in Restaurants and Other Settings in Local Governments: Web Search on Criterion Combination and Quantitative Criteria for Nutrients and Food Groups

The Japanese Journal of Nutrition and Dietetics ◽

10.5264/eiyogakuzashi.79.212 ◽

2021 ◽

Vol 79 (4) ◽

pp. 212-218

Author(s):

Ayaka Oyama ◽

Osamu Kushida ◽

Rie Akamatsu ◽

Nobuko Murayama

Keyword(s):

Local Governments ◽

Web Search ◽

Healthy Food ◽

Food Environments ◽

Food Groups ◽

Implementation Status

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Implementation and Evaluation of Introductory Education to Foster Students’ Motivation to Become Registered Dietitians

The Japanese Journal of Nutrition and Dietetics ◽

10.5264/eiyogakuzashi.79.204 ◽

2021 ◽

Vol 79 (4) ◽

pp. 204-211

Author(s):

Misaki Ono ◽

Shuji Nakano

Keyword(s):

Registered Dietitians

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The Japanese Journal of Nutrition and DieteticsLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By The Japanese Society Of Nutrition And Dietetics

Study of the Factors Hindering Discharge from a Home Care Support Hospital to the Pre-hospitalization Medical Environment

Features and Utilization of the Standard Tables of Food Composition in Japan 2020 (Eighth Revised Edition)

Current Status and Intention of Registered Dieticians and Dieticians in Using Milk in Medical Diets at Medical Institutions

Reproducibility of a Causal Relationship Model for Elementary School Students’ Cooking Experience and Self-esteem, Dietary Concept, and Interest in School Subjects

Realities of Food Knowledge, Concern, Cooking Skills, and Subjective Evaluations of Food in Relation to Level of Interest in Dietary Education among High School Students

Information Analysis on Health Food Ingredients That are Predicted to Cause Damage to the Liver

The Relationship between Chewing Habits and Obesity by Grade Level among Elementary and Junior High School Students

Meals and Dietary Information Offered in University Cafeterias in Kyoto Prefecture

Implementation Status of a System to Improve Healthy Food Environments in Restaurants and Other Settings in Local Governments: Web Search on Criterion Combination and Quantitative Criteria for Nutrients and Food Groups

Implementation and Evaluation of Introductory Education to Foster Students’ Motivation to Become Registered Dietitians

The Japanese Journal of Nutrition and Dietetics
Latest Publications