Nana Shinozaki

Biographic Data

ID6259197
NAMENana Shinozaki
GIVEN NAMESNana
FAMILY NAMEShinozaki
SIGNATURESHINOZAKI N
AFFILIATIONSThe University of Tokyo
ORCID0000-0002-8998-5066
VERIFIEDYes
TOTAL WORKS8
TOTAL CITATIONS3
AUTHOR COUNT8
EDITOR COUNT0
FIRST PUBLICATION YEAR2019
LATEST PUBLICATION YEAR2025
H-INDEX1

  • Is the hand scale an appropriate tool for guiding and estimating food portions? An evaluation among free-living adults

    Open AccessNana Shinozaki, Kentaro Murakami et al.ARTICLEAppetite2025References: 38

    The hand scale, which uses the number of hands (e.g., fists and palms) to estimate portion size, is widely used in practice. However, evidence regarding its appropriateness in free-living settings is limited. This study aimed to examine the relationship between actual food consumption (g/meal) and the self-reported number of hands used for estimating portion size and to develop and evaluate models for estimating food consumption per meal based on…

  • Food literacy and eating motivation in relation to diet quality and general and abdominal obesity

    Open AccessKentaro Murakami, Nana Shinozaki et al.ARTICLEAppetite2025Cited by: 2References: 64

    This cross-sectional study aimed to investigate the associations of food literacy and eating motivation with diet quality and obesity. Participants were 1055 Japanese adults aged 20–69 years. The self-perceived food literacy scale was used to assess food literacy (food preparation skills, resilience and resistance, healthy snack styles, social and conscious eating, examining food labels, daily food planning, healthy budgeting, and healthy food st…

  • Self-perceived food literacy in relation to the quality of overall diet and main meals

    Open AccessKentaro Murakami, Nana Shinozaki et al.ARTICLEAppetite2024Cited by: 1References: 98

    This cross-sectional study aimed to assess the relationship between self-perceived food literacy (SPFL) and quality of overall diet and main meals in Japanese adults. In total, 5998 adults aged 20-79 years were included in this analysis. The SPFL was assessed using the Japanese version of the 29-item Dutch SPFL scale (score range 1-5). Using validated dietary information, the Healthy Eating Index-2015 (HEI-2015) was calculated (score range 0-100)…

  • Consumption of highly processed foods in relation to overall diet quality among Japanese adults

    Open AccessNana Shinozaki, Kentaro Murakami et al.ARTICLEPublic Health Nutrition2023

    Objective: To (i) examine the consumption of highly processed foods (HPF) in relation to diet quality among Japanese adults and (ii) compare the results when dishes prepared away home are disaggregated into food ingredients before classification by processing levels and the results when they are not. Design: Cross-sectional analysis using 4-day dietary record data. Foods were categorised by level of processing using the framework developed by the…

  • Characterisation of breakfast, lunch, dinner and snacks in the Japanese context

    Open AccessKentaro Murakami, Nana Shinozaki et al.ARTICLEPublic Health Nutrition2022

    Objective: To characterise different meal types by examining the contribution of specific meals to the total intakes and the nutritional quality of each meal. Design: A cross-sectional analysis was conducted based on dietary data collected using 4-d dietary record. Diet quality was assessed by the Healthy Eating Index-2015 and Nutrient-Rich Food Index 9.3. Setting: Japan. Participants: Adults aged 20–81 years ( n 639). Results: Diet quality was, …

  • Development, validation and utilisation of dish-based dietary assessment tools

    Open AccessNana Shinozaki, Xiaoyi Yuan et al.ARTICLEPublic Health Nutrition2021

    Objective: To summarise the existing evidence of development, validation and current status of utilisation of dish-based dietary assessment tools. Design: Scoping review. Setting: Systematic search using PubMed and Web of Science. Results: We identified twelve tools from seventy-four eligible publications. They were developed for Koreans ( n 4), Bangladeshis ( n 2), Iranians ( n 1), Indians/Malays/Chinese ( n 1), Japanese ( n 3) and Chinese Ameri…

  • Validity of a dish composition database for estimating protein, sodium and potassium intakes against 24 h urinary excretion

    Open AccessNana Shinozaki, Kentaro Murakami et al.ARTICLEPublic Health Nutrition2020

    Objective: We assessed the validity of a recently developed dish composition database (DCD) against urinary biomarkers compared with a standard food composition database (FCD). Design: Intakes of protein, Na and K were estimated by 2 × 24 h urine collections and by 4 d dietary record data based on the DCD (including 128 dishes) or FCD (including 1878 foods). Setting: Japan. Participants: A total of 161 men and 163 women aged 20–69 years. Results:…

  • Development and simulated validation of a dish composition database for estimating food group and nutrient intakes in Japan

    Open AccessNana Shinozaki, Kentaro Murakami et al.ARTICLEPublic Health Nutrition2019

    Objective: To develop a dish composition database (DCD) and assess its ability to estimate dietary intake. Design: The DCD was developed based on 16 d dietary records (DR). We aggregated all reported dishes into 128 dish codes and calculated mean food group and nutrient contents for each code. These data were used to calculate dietary intake in a different population that completed a 4 d DR. The estimated values were compared with those estimated…