*Yuka Suzuki1, Atsuki Sakai1, Kazuha Miura1, Yusuke Murai1, Masako Shibata2, Katsushi Yoshita1 (1. Department of Nutrition, Graduate School of Human Life and Ecology, Osaka Metropolitan University , 2. Faculty of Health and Nutrition, Otemae University)
Session information
Poster presentation
第17分科会:公衆栄養
一般演題示説 第17分科会
Thu. Oct 31, 2024 9:00 AM - 12:20 PM Poster (Physical education practice room, Sapporo Business Innovation Center)
*Kaho Horie1, Kaho Imai1, Misato Oohashi1, Kanae Misa1, Kaho Hamano1, Sara Makino1, Reiko Suzuki1 (1. Japan Women's University)
*MISA KANAE1, KAHO HAMANO1, KAHO IMAI1, KAHO HORIE1, SARA MAKINO1, MISATO OHASHI1, REIKO SUZUKI1 (1. Japan Women University)
*Emiko Terauchi1, Yuki Sato2, Toshiro Konishi3, Reiko Suzuki1 (1. Japan Women's University, 2. National Institute of Occupational Safety and Health, Japan, 3. Tokyo Healthcare University)
*Akie Asakura1,2, Makoto Ohtsuki1 (1. Suzuka university of medical science, 2. Mie university hospital department of clinical nutrition)
*Akinori Yaegashi1,2, Takashi Kimura1, Nakamura Koshi3, Ukawa Shigekazu4, Okada Emiko5, Tamakoshi Akiko1 (1. Graduate School of Medicine, Hokkaido University, 2. Department of Health and Nutrition, Faculty of Human Science, Hokkaido Bunkyo University, 3. Department of Public Health and Epidemiology Graduate School of Medicine University of the Ryukyus, 4. Graduate School of Human Life Science, Osaka City University, 5. The Health Care Science Institute)
*Yoshiro Shirai1, Masae Sakuma2, Yusuke Ushida3, Mieko Nakamura4,5 (1. Nagoya University of Arts and Sciences, Institute of Health and Nutrition, 2. Fukuoka Women's University, 3. KAGOME CO., LTD, 4. Hamamatsu University School of Medicine, 5. National Institutes of Biomedical Innovation, Health and Nutrition)
*Masae Sakuma1, Yoshiro Shirai2, Yusuke Ushida3, Mieko Nakamura4,5 (1. Fukuoka Women's University, 2. Nagoya University of Arts and Sciences, Institute of Health and Nutrition, 3. KAGOME CO., LTD, 4. Hamamatsu University School of Medicine, 5. National Institutes of Biomedical Innovation, Health and Nutrition)
*Fumi Douzono1 (1. Fukuoka Prefectural Government,Kaho•Kurate Office for Health, Human Services, and Environmental Issues )
*Haruka Watanabe1, Ayumi Honda1, Kaori Maeda1, Junko Sekiguchi2 (1. Fukushima Prefectural Health Promotion Division, 2. Fukushima Prefectural Kennan Public Health Centre)
*Sayuri Goryoda1,2,3, Yuka Kobayashi1, Minami Takayama1, Miyu Tozuka1, Hikari Masuda1, Yuho Ogasawara1, Ayaka Kusano1, Airi Endo1, Kosuke Hosaka1 (1. Laboratory of Integrated Food and Agricultural Science, Department of Food, Life and Environmental Sciences, Yamagata University Faculty of Agriculture., 2. Yamagata University Advanced Agri-Food System Research Center (YAAS), 3. Yamagata University Well-being Institute)
*Nanami Sato1, Kotoko Tonozaki1, Shoko Nakazawa1, Makiko Sato1, Ryo Yamaguchi2, Kyoko Takahashi3 (1. Wellness Promotion Department, Health & Welfare Bureau, City of Sapporo, 2. Public Health Office, Health & Welfare Bureau, City of Sapporo, 3. Otaru University of Commerce)
*Yusuke Murai1, Atsuki Sakai1, Hazuki Akazawa1,3,4, Yuka Suzuki1, Kazuha Miura1, Ayumi Morooka5, Tomoe Fukumura1,2, Katsushi Yoshita1,2, Hidemi Takimoto4 (1. Graduate School of Human Life and Ecology, Osaka Metropolitan University, 2. Faculty of Human Life Science, Osaka City University, 3. NISSIN FOODS HOLDINGS CO.,LTD., 4. National Institutes of Biomedical Innovation, Health and Nutrition, 5. Planning Department of Hyogo Prefecture)
*Kazuha Miura1, Atsuki Sakai1, Yuka Suzuki1, Yusuke Murai1, Masako Shibata2, Katsushi Yoshita1 (1. Department of Nutrition, Graduate School of Human Life and Ecology, Osaka Metropolitan University, 2. Faculty of Health and Nutrition, Otemae University)
*Atsuki Sakai1, Hazuki Akazawa1,2,3, Yuka Suzuki1, Kazuha Miura1, Yusuke Murai1, Ayumi Morooka4, Tomoe Fukumura1,5, Hidemi Takimoto3, Katsushi Yoshita1,5 (1. Osaka Metropolitan Univ., 2. NISSIN FOODS HOLDINGS CO., LTD., 3. National Institute of Health and Nutrition, 4. Hyogo Pref., 5. Osaka City Univ.)
*Daiki Araki1, Kenta Ofuji1 (1. University of Aizu)
*Akiko Nanri1,2, Tetsuya Mizoue2 (1. Fukuoka Women's University, 2. National Center for Global Health and Medicine)
*Kengo Ito1, Keiko Tanaka2, Yoshihiro Miyake2 (1. S&B FOODS INC., 2. Ehime Univ.)
*Aru Takaoka1, Suzuna Iwano1, Takahiro Tabuchi2, Yasutake Tomata1 (1. Kanagawa University of Human Services, 2. Tohoku University Graduate School of Medicine)
*Yuri Yokoi1, Kotatsu Maruyama1, Kiyohide Tomooka2, Takeshi Tanigawa2, Isao Saitou3 (1. Ehime Univ., 2. Juntendo Univ., 3. Oita Univ.)
*Yusuke Saito1, Teiichiro Yamazaki2, Kyoko Nomura2 (1. Akita Central Health Center, 2. Akita Univ.)
*Rintaro Kinoshita1, Akihiro Sakamoto1 (1. Miyazakiken Miyakonozyouhokenzyo)
*Tatsuhiko Anzai1, Tetsuji Yokoyama2, Kunihiko Takahashi1 (1. Department of Biostatistics, M&D Data Science Center, Tokyo Medical and Dental University, 2. Department of Health Promotion, National Institute of Public Health)
*Rikako Horikawa1, Yoichi Tanaka1, Shigeho Tanaka2 (1. National Institute of Health and Nutrition, 2. Kagawa Nutrition University)
*Aki Yasue1, Shiho Miyake2, Maoko Takami3, Fumiyo Tsuchiya4, Mayu Goto5, Takatosi Ujihira4, Nagai Hiroyuki6 (1. Gifu Prefectural Tono Region Public Health Center, 2. Gifu Prefectural Gifu Region Public Health Center, 3. Gifu Prefectural Ena Region Public Health Center, 4. Gifu Prefectural Hida Region Public Health Center, 5. Public Health and Medical Treatment Division, Department of Health and Welfare, Gifu Prefectural Government , 6. Gifu Prefectural Research Institute for Health and Environmental Sciences)
*Takatoshi Ujihira4, Aki Yasue1, Shiho Miyake2, Maoko Takami3, Fumiyo Tsuchiya4, Mayu Goto5, Hiroyuki Nagai6 (1. Gifu prefectural Tono health center, 2. Gifu prefectural Gifu health center, 3. Gifu prefectural Ena health center, 4. Gifu prefectural Hida health center, 5. Gifu prefectural Public health and Medical treatment division, 6. Gifu prefectural Research Institute for Health and Environmental Sciences)
*Hiroyuki Uchida1, Yumiko Hori2, Manami Tanaka1, Ayane Huchiue3, Maki Nakasatomi3, Youichi Odagiri4 (1. Division of Clinical Dietetics and Human Nutrition, Graduate School of Pharmaceutical Sciences, Josai University, 2. Faculty of Health and Life Sciences, Department of Diet and Health Sciences, Kassui Women's University, 3. Department of Clinical Dietetics and Human Nutrition, Faculty of Pharmaceutical Science, 4. Graduate School of Nursing, Department of Wide-area Practical Nursing, University of Yamanashi Prefecture)
*Misato Ohashi1, Sara Makino1, Kaho Hamano1, Kaho Horie1, Kaho Imai1, Misa Kanae1, Aya Sato2,3, Emiko Terauchi2, Reiko Suzuki1,2 (1. Department of Food and Nutrition, Japan Women's Univ., 2. Faculty of Human Sciences and Design, Japan Women's Univ., 3. Division of Medical Nutrition, Tokyo Healthcare Univ.)
*Kaho Imai1, Aya Sato2,3, Emiko Terauchi1, Reiko Suzuki1 (1. Japan Women's University, 2. Japan Women's University Graduate School, 3. Tokyo Healthcare University)
*Aya Sato1,2, Chieko Suzuki3, Reiko Suzuki4 (1. Graduate School of Human Sciences and Design Division of Food and Nutrition, Japan Women’s University, 2. Division of Medical Nutrition, Faculty of Healthcare, Tokyo Healthcare University, 3. Department of Nursing Faculty of Medicine, Saga University, 4. Department of Food and Nutrition, Japan Women's University)
*Mariko Nakamoto1, Koki Torami1, Akiko Nakamoto1 (1. Department of Public Health and Applied Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School)
*Suzuna Iwano1, Kotone Tanaka1, Aru Takaoka1, Yasutake Tomata1 (1. Kanagawa University of Human Services)
*Hiyori Takada1, Miki Nakamura2,3, Aki Shirahata1, Atsushi Yoshida1, Akinori Yaegashi1,4 (1. Department of Health and Nutrition, Faculty of Human Science, Hokkaido Bunkyo University, 2. Graduate school of Health and Nutrition Science, Hokkaido Bunkyo University, 3. Sapporo University of Health Sciences, 4. Graduate School of Medicine, Hokkaido University)
*Nobuya Kimura1,2, Nobuo Yoshiike1 (1. Graduate School of Health Sciences, Aomori University of Health and Welfare, 2. Department of Food Science and Human Wellness, Rakuno Gakuen University)
*sara makino1, kaho imai1, misato ohashi1, misa kanae1, kaho hamano1, kaho horie1, aya sato1,2, emiko terauchi1, reiko suzuki1 (1. Japan Women's University, 2. Tokyo Healthcare University)
*Yukako Tani1, Aya Isumi1, Satomi Doi1, Takeo Fujiwara1 (1. Tokyo Medical and Dental University)
*Katsuko Ogawa1, Yuri Kintaka2, Mio Yoneta2, Kazuko Kawasaki1 (1. Department of Nursing, School of Health Sciences, Sapporo University of Health Sciences, 2. Department of nutrition, School of Health Sciences, Sapporo University of Health Sciences)
*Fumi Oono1, Mai Matsumoto1, Mayu Kikukawa1, Hiroko Ikeuchi2 (1. National Institutes of Biomedical Innovation, Health, and Nutrition, 2. Health Promotion Division, Department of Public Health and Welfare, Tochigi)
*Satomi Kameo1, Chiho Yamazaki2, Ken Inoue3 (1. Department of Nutrition, Koshien University, 2. Department of Public Health, Graduate School of Medicine, Gunma University, 3. Research and Education Faculty, Health Service Center, Kochi University)
*Aino Tonotani1, Tomoe Fukumura1, Naomi Hayami1 (1. Osaka Metropolitan University Graduate School of Human Life and Ecology)
*Masayuki Okuda1 (1. Yamaguchi University)
*Keiko Chiba1, Haruo Nakatsuka2, Haruno Abe3, Yui Yamada3, Hideyuki Sawatari3 (1. Hachinohegakuin University, 2. School of Nursing-Miyagi University, 3. Department of Education-Miyagi University)
*Mayu Kikukawa1,2, Mai Matsumoto1, Ryoko Katagiri3, Hidemi Takimoto4 (1. National Institutes of Biomedical Innovation,Health and Nutrition Department of nutritional epidemiology and shokuiku, 2. Settsu city government, 3. Chiba Univ., 4. National Institutes of Biomedical Innovation,Health and Nutrition)
*Nozomi Tatsuta1, Kaname Asato2, Miyuki Iwai1, Kenta Iwai1, Kunihiko Nakai3 (1. National Institute for Environmental Studies, 2. Tohto University, 3. Tokai Gakuen University)
*mariko Inoue1, Matsumura kenta1, Hamazaki kei2,1, Tsuchida Akiko1, Inadera hidekuni1 (1. Department of Public Health, Faculty of Medicine, University of Toyama, 2. Department of Public Healt, Faculty of Medicine, University of Gunma)
*Kaori Mizumoto1 (1. Nakamura Gakuen University)
*Sayuri Kodama1, Sugako Kurimori2, Tanji Hoshi3 (1. Komazawa Women's University, 2. Formerly of Seitoku University, 3. Tokyo Metropolitan University)
*Akiyo Toriumi1, Sekar Ayu Paramita1, Yuka Hara1, Chiho Yamazaki1, Kei Hamazaki1 (1. Department of Public Health at Gunma University Graduate School of Medicine)
*Jun Ishiki1, Kotatsu Maruyama1, Kiyohide Tomooka2, Takeshi Tanigawa2, Isao Saito3 (1. Laboratory of Community Health and Nutrition, Special Course of Food and Health Science, Department of Bioscience, Graduate School of Agriculture, Ehime University , 2. Juntendo University Graduate School of Medicine, Department of Public Health, 3. Oita University School of Medicine, Public Health and Epidemiology)
*Masakazu Hiramatsu1,2, Satoshi Seino2,3, Toshiki Hata2,4, Hiroki Mori2, Yoh Murayama2, Erika Kobayashi2 (1. Department of Food and Nutrition, Faculty of Home Economics, Tokyo Kasei University, 2. Research Team for Social Participation and Healthy Aging, Tokyo Metropolitan Institute for Geriatrics and Gerontology, 3. Institute of Well-Being, Yamagata University, 4. Department of Nutrition and Life Sciences, School of Food and Nutritional Sciences, University of Shizuoka)
*Kumi Morishita1, Shuichiro Watanabe2 (1. Sendai Center for Dementia Care Research and Training, 2. J.F. Oberlin University)
*Yuri Yokoyama1, Yu Nofuji1, Takumi Abe1,2, Kumiko Nonaka1, Hiroshi Murayama1 (1. Tokyo Metropolitan Institute for Geriatrics and Gerontology, 2. Meiji University)