Yukari Takemi
Biographic Data
| ID | 7551055 |
|---|---|
| NAME | Yukari Takemi |
| GIVEN NAMES | Yukari |
| FAMILY NAME | Takemi |
| SIGNATURE | TAKEMI Y |
| AFFILIATIONS | Kagawa Nutrition University |
| ORCID | 0000-0002-0863-3115 |
| VERIFIED | Yes |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 3 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2019 |
| 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
Consumption of ultra-processed foods decreases the quality of the overall diet of middle-aged Japanese adults
Objective: To estimate the consumption of ultra-processed foods and determine its association with dietary quality among middle-aged Japanese adults. Design: Cross-sectional study using data from the Saitama Prefecture Health and Nutrition Survey 2011. Dietary intake was assessed using one- or two-day dietary records. Sociodemographic and lifestyle factors were obtained via self-administered questionnaire. Food items were classified according to …
No prominent works on this page.
Consumption of ultra-processed foods decreases the quality of the overall diet of middle-aged Japanese adults
Objective: To estimate the consumption of ultra-processed foods and determine its association with dietary quality among middle-aged Japanese adults. Design: Cross-sectional study using data from the Saitama Prefecture Health and Nutrition Survey 2011. Dietary intake was assessed using one- or two-day dietary records. Sociodemographic and lifestyle factors were obtained via self-administered questionnaire. Food items were classified according to …
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
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) · Biology (2 works) · Consumer Attitudes and Food Labeling (2 works) · Consumption (sociology (2 works) · Food Science (2 works) · Sodium Intake and Health (2 works) · Association (psychology (1 work) · Biochemical Analysis and Sensing Techniques (1 work)