一般演題示説 第17分科会

[P17-7(31AM030)] 【第1報】社員食堂での野菜と食塩の摂取量に基づく日本人労働者のベースラインの特徴

*Yoshiro Shirai¹, Masae Sakuma², Yusuke Ushida³, Mieko Nakamura^4,5 (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)