Abstract

Objective: To examine the association of the consumption frequency of well-balanced meals (comprising grain dishes, fish and meat dishes, and vegetable dishes) with satisfaction with the diet and health status.

Methods: In December 2019, a self-administered questionnaire survey on lifestyle was conducted for 295 local civil servants in a town of Aomori, Japan. Multivariate-adjusted logistic regressions were performed to compare satisfaction with the diet and health status among three groups (every day [daily], four to five days a week [frequently], three days or less in a week [occasionally]) based on the frequency of intake of well-balanced meals.

Results: Compared with participants who consumed well-balanced meals daily, participants who consumed well-balanced meals occasionally were less satisfied with the diet after adjustment for sex, age, smoking and drinking habits (odds ratio 0.28, 95% confidence interval: 0.09, 0.85). The association persisted after adjustment for BMI, hypertension, diabetes, and dyslipidemia. Compared with participants who consumed well-balanced meals daily, participants who consumed well-balanced meal occasionally had a higher risk of subjective health and dyslipidemia adjustment for sex, age, current smoking and drinking habits. These significant associations disappeared after adjustment for BMI.

Conclusion: The frequency of intake of well-balanced meals was associated with the degree of satisfaction of the diet.

Keywords:Grain Dish; Fish and Meat Dish; Vegetable Dish; Satisfaction with Diet; Health Status

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Citation

Citation: Tatsuya Koyama. “Association of Consumption Frequency of Meals Consisting of Grain Dishes, Fish and Meat Dishes, and Vegetables Dishes with Satisfaction with Diet and Health Status Among Japanese People".Acta Scientific Nutritional Health 4.12 (2020): 47-53.

Copyright

Copyright: © 2020 Tatsuya Koyama. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.