Tomomi Nagahata
YOU?
Author Swipe
View article: Validity of Digital Photographic Images for Dietary Assessment of Participants with Low Frequency of Home-Made Meal Intake
Validity of Digital Photographic Images for Dietary Assessment of Participants with Low Frequency of Home-Made Meal Intake Open
It is important to clarify the factors that cause errors when calculating nutrient and food group intake using dietary surveys. This study aimed to clarify the characteristics of errors in nutrient and food group intake among those who ate…
View article: Na and K Content and Na/K Ratio of Ramen Dishes Served in Ramen Restaurants in Kyoto City, Japan
Na and K Content and Na/K Ratio of Ramen Dishes Served in Ramen Restaurants in Kyoto City, Japan Open
Salt intake, specifically NaCl, should be reduced to prevent hypertension. Ramen often contains high-NaCl soup in Japan, but there are no reports of the actual sodium (Na) or potassium (K) contents. We visited ramen restaurants in Kyoto th…
View article: Sex differences in the relationship between obesity and hypertension in Japan: a large population-based cross-sectional study
Sex differences in the relationship between obesity and hypertension in Japan: a large population-based cross-sectional study Open
View article: Na and K Intake from Lunches Served in a Japanese Company Cafeteria and the Estimated Improvement in the Dietary Na/K Ratio Using Low-Na/K Seasonings and Dairy to Prevent Hypertension
Na and K Intake from Lunches Served in a Japanese Company Cafeteria and the Estimated Improvement in the Dietary Na/K Ratio Using Low-Na/K Seasonings and Dairy to Prevent Hypertension Open
The excessive intake of sodium (Na) and insufficient intake of potassium (K) are major concerns in the prevention of hypertension. Using low-Na/K seasonings (reducing 25% of the NaCl and adding K salt) may improve the dietary Na/K ratio an…
View article: Na and K Intake from Lunches Served in a Japanese Company Cafeteria and the Estimated Improvement in the Dietary Na/K Ratio Using Low-Na/K Seasonings and Dairy to Prevent Hypertension
Na and K Intake from Lunches Served in a Japanese Company Cafeteria and the Estimated Improvement in the Dietary Na/K Ratio Using Low-Na/K Seasonings and Dairy to Prevent Hypertension Open
The excessive intake of sodium (Na) and insufficient intake of potassium (K) are major concerns to prevent hypertension. Using low-Na/K seasonings (reducing 25% of the NaCl and adding K salt) may improve the dietary Na/K ratio and help pre…
View article: Association between Food Spending and Dietary Intake in Workers
Association between Food Spending and Dietary Intake in Workers Open
【目的】勤労者を対象とし，食費に関わる指標として等価食費とエネルギーコストを用い，これらの指標と栄養素等摂取量，食品群別摂取量，調理形態別料理摂取頻度との関連を検討した。
View article: Association between Dietary Intake and Autistic Traits in Japanese Working Adults: Findings from the Eating Habit and Well-Being Study
Association between Dietary Intake and Autistic Traits in Japanese Working Adults: Findings from the Eating Habit and Well-Being Study Open
“Autistic traits” include a wide range of severity levels. They are often subclinical, and widely distributed in the general population. It is possible that food selectivity due to hyper- or hypo-reactivity to smell or texture, an autistic…
View article: Characteristics of Registered Dietitian Training Schools where High Percentages of Students Reach Higher Competency as a Registered Dietitian
Characteristics of Registered Dietitian Training Schools where High Percentages of Students Reach Higher Competency as a Registered Dietitian Open
【目的】卒業時に「管理栄養士として求められる資質・能力」を修得している者の割合が高い養成施設の特徴について検討した。
View article: Association of Introductory and Professional Education Contents with Post-graduation Careers in Registered Dietitian and Dietitian Training Schools
Association of Introductory and Professional Education Contents with Post-graduation Careers in Registered Dietitian and Dietitian Training Schools Open
【目的】栄養学教育モデル・コア・カリキュラム作成の基礎資料として収集された管理栄養士・栄養士養成課程の教育内容のうち，導入教育および専門性を高める教育の内容を示すとともに，それらの教育と進路との関連を検討することを目的とした。
View article: Implementation and Achievement of Education to Enhance “Competency as a Registered Dietitian” in Nutrition-related Graduate School (Master’s Program)
Implementation and Achievement of Education to Enhance “Competency as a Registered Dietitian” in Nutrition-related Graduate School (Master’s Program) Open
【目的】栄養関連大学院修士（博士前期）課程（以下，大学院）の「管理栄養士としての資質・能力」を高める教育の実施と大学院修了時の修得者割合を調べ，管理栄養士養成課程（以下，養成課程）の学生との比較によりその現状を検討する。
View article: Low Zinc, Copper, and Manganese Intake is Associated with Depression and Anxiety Symptoms in the Japanese Working Population: Findings from the Eating Habit and Well-Being Study
Low Zinc, Copper, and Manganese Intake is Associated with Depression and Anxiety Symptoms in the Japanese Working Population: Findings from the Eating Habit and Well-Being Study Open
Epidemiological studies have suggested that there is an association between diet and mental health. The aim of this study was to investigate the association between the intake of six minerals and mental disorders in a cross-sectional study…
View article: Having few remaining teeth is associated with a low nutrient intake and low serum albumin levels in middle-aged and older Japanese individuals: findings from the NIPPON DATA2010
Having few remaining teeth is associated with a low nutrient intake and low serum albumin levels in middle-aged and older Japanese individuals: findings from the NIPPON DATA2010 Open
View article: Dietary intake and dinner timing among shift workers in Japan
Dietary intake and dinner timing among shift workers in Japan Open
Objectives Shift workers are at an increased risk of diet-related chronic conditions. We aimed to investigate dietary intake and dinner timing among shift workers. Methods A questionnaire survey was administered to the employees of 43 comp…
View article: Relationships among Food Group Intakes, Household Expenditure, and Education Attainment in a General Japanese Population: NIPPON DATA2010
Relationships among Food Group Intakes, Household Expenditure, and Education Attainment in a General Japanese Population: NIPPON DATA2010 Open
Lower SES was associated with a higher cereal intake and lower vegetable, fish, meat, and milk intakes in a representative Japanese population. Socioeconomic discrepancies need to be considered in order to promote healthier dietary habits.
View article: Socioeconomic Inequalities in Oral Health among Middle-Aged and Elderly Japanese: NIPPON DATA2010
Socioeconomic Inequalities in Oral Health among Middle-Aged and Elderly Japanese: NIPPON DATA2010 Open
Those with a lower education and those with lower EHE had a significantly higher risk of poor oral health, even after adjustments for behavioral and biological factors.
View article: DECISION-MAKING SUPPORT TO ELDERLY PEOPLE WITH DEMENTIA IN DAILY LIVES BY CERTIFIED NURSES
DECISION-MAKING SUPPORT TO ELDERLY PEOPLE WITH DEMENTIA IN DAILY LIVES BY CERTIFIED NURSES Open
Decision-making support to elderly with dementia in crucial moments is becoming systemized. However, we feel that such support in their daily lives is also important. This study focuses on daily lives of elderly with dementia at elderly ca…
View article: DEVELOPMENT OF COLLABORATION INDEX BETWEEN NURSES AND CARE WORKERS IN END-OF-LIFE CARE
DEVELOPMENT OF COLLABORATION INDEX BETWEEN NURSES AND CARE WORKERS IN END-OF-LIFE CARE Open
Purpose: It is predicted that there will be an increasing need for in-house end of life care services at Japan’s intensive care homes for the elderly. Therefore, collaboration between nurses and care workers will become essential in order …