Nutritional Characteristics of Lunch Consumed by Japanese Workers

Comparison between different lunch-type groups

A research group led by Dr. Minami Sugimoto, Professor Keiko Asakura, and Professor Yuji Nishiwaki from Toho University Faculty of Medicine conducted a questionnaire survey among employees at eight offices in southeast Tokyo to investigate the nutritional characteristics of lunches consumed by working individuals. The findings from this study may contribute to the promotion of healthy eating habits among workers. The results of this study were published on January 6, 2024 in the Journal of Occupational and Environmental Medicine.

Key Points:

Individuals who primarily consume homemade lunch boxes or utilize the company cafeteria tend to have lunches with relatively higher nutritional quality in lunch intake compared to those who frequently eat out or opt for take-out meals.
This study is the first to examine the nutritional attributes of lunches among Japanese workers.
This study provided information that promotes the adoption of healthy eating habits among workers.

Journal
Journal of Occupational and Environmental Medicine 66(1):e17-e25. January 6, 2024 issue

Title
The Nutritional Characteristics of Usual Lunches Consumed Among Japanese Workers: Comparison Between Different Lunch-Type Groups

Authors
Minami Sugimoto, Keiko Asakura*, Sachie Mori, Nana Shinozaki, Kentaro Murakami, Haruhiko Imamura, Yuji Nishiwaki

DOI No.
10.1097/JOM.0000000000002989

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