[Actual usage of Dietary Reference Intakes for Japanese among individuals engaged in work related to food and nutrition: Comparison between workplaces].

ABSTRACT

Objective　The aim of this study was to compare how Dietary Reference Intakes for the Japanese (DRIs), which are dietary guidelines proposing reference values for the intake of energy and nutrients by healthy Japanese people, are used by personnel whose work involves diet, food, or nutrition.Methods　A web-based questionnaire survey was conducted in July 2023 among those involved in work closely related to diet, food and/or nutrition. The frequency of the use of DRIs in daily work and the details of use, including the chapter used, difficulty of use, information source for revisions, and interest in a revised version, were compared among workplaces (e.g., medical institutions; school and welfare facilities; government institutions; dietitian training schools; companies; and freelancer in community and others).Results　Among 1,030 participants, 58% (n=597) used DRIs "very often" or "often" in their daily work. For example, DRIs were used to prepare institutional meals and facilitate nutrition management and guidance in medical institutions; prepare institutional meals in schools and welfare facilities; ensure nutrition management and guidance for citizens and prepare courses/materials for government institutions; and prepare courses/materials for dietitian training schools. Regarding the main parts of the DRIs used, most respondents chose the chapters entitled "Energy" (66%) and "Macronutrients" (72%). For all participants (n=1,030), the main difficulties in the use of DRIs were "a large number of sentences in the DRIs and an insufficient time to read" (stated by 54% of all respondents; the proportion did not significantly differ among workplaces). The main source of information on revised DRIs was "seminars and workshops by the Japan Dietetic Association" (70% of all respondents). However, many respondents in the government and dietitian training institutions also identified "workshops or public information by the Ministry of Health, Labour and Welfare" as major sources. Regarding participants' main interest in the revised version of the DRIs, general policy (77%) and revised reference values (74%) generated the highest levels of interest. Those working at dietitian training schools had a greater interest in change related to scientific evidence for each reference value than those working elsewhere.Conclusions　DRIs are frequently used by those involved in work related to food and nutrition. In this study, DRI use and related interests differed based on the workplaces surveyed. In future revisions of DRIs, the addition of further descriptions or appendices in line with their use in workplaces may be needed.