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Background <p>This study aimed to evaluate the nutrient content of dishes in Japan by applying a newly developed nutrient profile model for Japanese dishes using nationwide dietary data.</p> Methods <p>Of the 71,526 dishes consumed, 92% were classified based on the dish criteria of the Japanese Food Guide and its extensions. We assessed staple, main, side, mixed main and side dishes, and mixed dishes with staples. The dish assessment was calculated using the dish-version nutrient profile model, which involved scoring dishes using subtracting recommended nutrient points from restricted nutrient points, indicating that a lower score is healthier.</p> Results <p>The overall score range for all dishes spanned from − 7 to 11 (10–90th percentile). By dish type, the score ranges were as follows: from − 1 to 9 (staple dishes), from − 8 to 9 (main dishes), from − 8 to 4 (side dishes), from − 2 to 20 (mixed dish of main and side), and 2–26 (mixed dish with staples).</p> Conclusions <p>The findings clarified the score distribution of dishes in Japan using the dish-version nutrient profile model, reflecting the Japanese dietary pattern. This score distribution, as a multi-factor rating system, may provide useful insights for future research and potential applications in dish-based nutritional evaluation.</p>

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Evaluation of the nutrient content of dishes by the dish-version nutrient profile model in Japanese adults: the NHNS 2019

  • 期刊论文

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  • 发表日期：

    2026年4月14日

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  • Chika Okada,
  • Yuko Tousen,
  • Jun Takebayashi,
  • Katsushi Yoshita,
  • Yoshiko Ishimi,
  • Hidemi Takimoto

摘要

Background

This study aimed to evaluate the nutrient content of dishes in Japan by applying a newly developed nutrient profile model for Japanese dishes using nationwide dietary data.

Methods

Of the 71,526 dishes consumed, 92% were classified based on the dish criteria of the Japanese Food Guide and its extensions. We assessed staple, main, side, mixed main and side dishes, and mixed dishes with staples. The dish assessment was calculated using the dish-version nutrient profile model, which involved scoring dishes using subtracting recommended nutrient points from restricted nutrient points, indicating that a lower score is healthier.

Results

The overall score range for all dishes spanned from − 7 to 11 (10–90th percentile). By dish type, the score ranges were as follows: from − 1 to 9 (staple dishes), from − 8 to 9 (main dishes), from − 8 to 4 (side dishes), from − 2 to 20 (mixed dish of main and side), and 2–26 (mixed dish with staples).

Conclusions

The findings clarified the score distribution of dishes in Japan using the dish-version nutrient profile model, reflecting the Japanese dietary pattern. This score distribution, as a multi-factor rating system, may provide useful insights for future research and potential applications in dish-based nutritional evaluation.