Nobuko Hongu
Biographic Data
| ID | 880041 |
|---|---|
| NAME | Nobuko Hongu |
| GIVEN NAMES | Nobuko |
| FAMILY NAME | Hongu |
| SIGNATURE | HONGU N |
| AFFILIATIONS | University of Arizona |
| ORCID | 0000-0001-8620-3922 |
| VERIFIED | Yes |
| TOTAL WORKS | 7 |
| TOTAL CITATIONS | 13 |
| AUTHOR COUNT | 7 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2015 |
| LATEST PUBLICATION YEAR | 2021 |
| H-INDEX | 2 |
Nutrition education programme changes food intake and baseball performance in high-school students
Objective: The aim of this study was to examine the effects of nutrition education programme using the Convenient, Attractive, Normative (CAN) framework to facilitate changes in mindset, attitudes and behaviours towards food among high-school male baseball players. Design: Quasi-experimental design. Setting: Two public high schools in Osaka, Japan. Methods: Students in two high schools (mean age ± SD, 16.6 ± .5 years) participated in the study. O…
Energy Intake Deficiency Promotes Bone Resorption and Energy Metabolism Suppression in Japanese Male Endurance Runners: A Pilot Study
It has been reported that male athletes face increased risk for low energy availability and resulting health consequences similar to female athletes. The present study aimed to reveal the energy status of Japanese male runners and to examine the association between energy deficiency and physiological characteristics such as energy metabolism, bone health, and hormonal status. Six male collegiate long-distance runners during a training season part…
Describing Independent Eating Occasions among Low-Income Adolescents
The purpose of this formative, cross-sectional study was to describe independent eating occasions (iEOs) among a convenience sample of low-income early adolescents (10-13 years, n = 46) in 10 U.S. states, including environmental context, foods selected and reasons for selection, and parental rules about foods consumed. Participants took pictures of all foods consumed over 24 h and participated in semi-structured interviews to describe the context…
Korean kimchi: Promoting Healthy Meals Through Cultural Tradition
Background: Kimchi, a spicy traditional Korean side dish, is made with a variety of fermented vegetables, such as Napa cabbage (baechu), hot red pepper, garlic, ginger, and other spices. Throughout generations for thousands of years, kimchi has been served daily at virtually all meals in Korean households. It gives the flavors of garlic, ginger, scallions, and chili. Kimchi is an ingredient with many culinary benefits as it is commonly added to s…
Native American foods: History, culture, and influence on modern diets
Approximately 12,000–15,000 years ago people from northeast Asia crossed the Bering Land Bridge to enter and inhabit North America beginning in Alaska but rapidly spreading throughout North and South American and the Caribbean islands. These people rapidly adapted to the available food sources and soon developed new foods. It is estimated that about 60% of the current world food supply originated in North America. When Europeans arrived, the Nati…
Translating it into real life: A qualitative study of the cognitions, barriers and supports for key obesogenic behaviors of parents of preschoolers
Future education programs with preschool parents should emphasize supports and encourage parents to share helpful strategies with each other
The Determination of Total Energy and Nutrient Intake in Older Adults in Turkey
Nutritional assessment is closely related to mortality and morbidity of the elderly. The study examined the total energy intake and nutrients among a diverse sample of older adults. The study sample consisted of 549 subjects (250 men and 299 women) aged 65 and above, who live in Ankara, Turkey. Dietary intakes were obtained using a 24-hour recall method. The averages of daily energy intakes were 1653.3±596.7 kcal in men and 1614.1±612.7 kcal in w…
Korean kimchi: Promoting Healthy Meals Through Cultural Tradition
Background: Kimchi, a spicy traditional Korean side dish, is made with a variety of fermented vegetables, such as Napa cabbage (baechu), hot red pepper, garlic, ginger, and other spices. Throughout generations for thousands of years, kimchi has been served daily at virtually all meals in Korean households. It gives the flavors of garlic, ginger, scallions, and chili. Kimchi is an ingredient with many culinary benefits as it is commonly added to s…
Native American foods: History, culture, and influence on modern diets
Approximately 12,000–15,000 years ago people from northeast Asia crossed the Bering Land Bridge to enter and inhabit North America beginning in Alaska but rapidly spreading throughout North and South American and the Caribbean islands. These people rapidly adapted to the available food sources and soon developed new foods. It is estimated that about 60% of the current world food supply originated in North America. When Europeans arrived, the Nati…
Translating it into real life: A qualitative study of the cognitions, barriers and supports for key obesogenic behaviors of parents of preschoolers
Future education programs with preschool parents should emphasize supports and encourage parents to share helpful strategies with each other
The Determination of Total Energy and Nutrient Intake in Older Adults in Turkey
Nutritional assessment is closely related to mortality and morbidity of the elderly. The study examined the total energy intake and nutrients among a diverse sample of older adults. The study sample consisted of 549 subjects (250 men and 299 women) aged 65 and above, who live in Ankara, Turkey. Dietary intakes were obtained using a 24-hour recall method. The averages of daily energy intakes were 1653.3±596.7 kcal in men and 1614.1±612.7 kcal in w…
Native American foods: History, culture, and influence on modern diets
Approximately 12,000–15,000 years ago people from northeast Asia crossed the Bering Land Bridge to enter and inhabit North America beginning in Alaska but rapidly spreading throughout North and South American and the Caribbean islands. These people rapidly adapted to the available food sources and soon developed new foods. It is estimated that about 60% of the current world food supply originated in North America. When Europeans arrived, the Nati…
Korean kimchi: Promoting Healthy Meals Through Cultural Tradition
Background: Kimchi, a spicy traditional Korean side dish, is made with a variety of fermented vegetables, such as Napa cabbage (baechu), hot red pepper, garlic, ginger, and other spices. Throughout generations for thousands of years, kimchi has been served daily at virtually all meals in Korean households. It gives the flavors of garlic, ginger, scallions, and chili. Kimchi is an ingredient with many culinary benefits as it is commonly added to s…
Energy Intake Deficiency Promotes Bone Resorption and Energy Metabolism Suppression in Japanese Male Endurance Runners: A Pilot Study
It has been reported that male athletes face increased risk for low energy availability and resulting health consequences similar to female athletes. The present study aimed to reveal the energy status of Japanese male runners and to examine the association between energy deficiency and physiological characteristics such as energy metabolism, bone health, and hormonal status. Six male collegiate long-distance runners during a training season part…
Describing Independent Eating Occasions among Low-Income Adolescents
The purpose of this formative, cross-sectional study was to describe independent eating occasions (iEOs) among a convenience sample of low-income early adolescents (10-13 years, n = 46) in 10 U.S. states, including environmental context, foods selected and reasons for selection, and parental rules about foods consumed. Participants took pictures of all foods consumed over 24 h and participated in semi-structured interviews to describe the context…
Nutrition education programme changes food intake and baseball performance in high-school students
Objective: The aim of this study was to examine the effects of nutrition education programme using the Convenient, Attractive, Normative (CAN) framework to facilitate changes in mindset, attitudes and behaviours towards food among high-school male baseball players. Design: Quasi-experimental design. Setting: Two public high schools in Osaka, Japan. Methods: Students in two high schools (mean age ± SD, 16.6 ± .5 years) participated in the study. O…
Medicine (6 works) · Psychology (4 works) · Biology (3 works) · Environmental health (3 works) · Gerontology (3 works) · Obesity, Physical Activity, Diet (3 works) · Psychological intervention (3 works) · Athletes (2 works) · Culinary Culture and Tourism (2 works) · Demography (2 works)