Toshihide Nishimura
Biographic Data
| ID | 7549643 |
|---|---|
| NAME | Toshihide Nishimura |
| GIVEN NAMES | Toshihide |
| FAMILY NAME | Nishimura |
| SIGNATURE | NISHIMURA T |
| AFFILIATIONS | Kagawa Nutrition University |
| ORCID | 0009-0000-6101-7314 |
| VERIFIED | Yes |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 3 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2023 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 0 |
Determinants of sodium intake knowledge and attitude
Objective: The aim of this study is to conduct a comparative analysis across nations to: (1) identify the determinants influencing knowledge and attitudes related to sodium (Na) intake and (2) to analyse the association between knowledge and attitudes related to Na intake. Design: We utilised a secondary data from a cross-sectional study that was conducted across seven nations. Structural equation modelling (SEM) was utilised to assess the impact…
Modelling of salt intake reduction by incorporation of umami substances into Japanese foods
Our study provides essential information on the potential salt reduction with umami substances. The universal incorporation of umami substances into food items would enable the Japanese to achieve the national dietary goal. However, the reduced salt intake level still falls short of the global dietary recommendation
Salt intake reduction using umami substance-incorporated food
Objective: Excessive salt intake raises blood pressure and increases the risk of non-communicable diseases (NCD), such as CVD, chronic kidney disease and stomach cancer. Reducing the Na content of food is an important public health measure to control the NCD. This study quantifies the amount of salt reduced by using umami substances, i.e. glutamate, inosinate and guanylate, for adults in the USA. Design: The secondary data analysis was performed …
No prominent works on this page.
Modelling of salt intake reduction by incorporation of umami substances into Japanese foods
Our study provides essential information on the potential salt reduction with umami substances. The universal incorporation of umami substances into food items would enable the Japanese to achieve the national dietary goal. However, the reduced salt intake level still falls short of the global dietary recommendation
Salt intake reduction using umami substance-incorporated food
Objective: Excessive salt intake raises blood pressure and increases the risk of non-communicable diseases (NCD), such as CVD, chronic kidney disease and stomach cancer. Reducing the Na content of food is an important public health measure to control the NCD. This study quantifies the amount of salt reduced by using umami substances, i.e. glutamate, inosinate and guanylate, for adults in the USA. Design: The secondary data analysis was performed …
Determinants of sodium intake knowledge and attitude
Objective: The aim of this study is to conduct a comparative analysis across nations to: (1) identify the determinants influencing knowledge and attitudes related to sodium (Na) intake and (2) to analyse the association between knowledge and attitudes related to Na intake. Design: We utilised a secondary data from a cross-sectional study that was conducted across seven nations. Structural equation modelling (SEM) was utilised to assess the impact…
Environmental health (3 works) · Medicine (3 works) · Nutritional Studies and Diet (3 works) · Sodium Intake and Health (3 works) · Chemistry (2 works) · Consumer Attitudes and Food Labeling (2 works) · Food Science (2 works) · Internal Medicine (2 works) · Population (2 works) · Taste (2 works)