Promotion of system related to food information utilizing J-FGST.
The development of Shokuiku program utilizing J-FGST.
The development of the educational tool for self-check of eating habits utilizing Japanese Food Guide Spinning Top.
Health management of the athletes
Database approach for the classification of Japanese dishes
Studies on Methods of Dietary Survey and Assessment.
ニコニコ健やか玄界っ子(宗像市食育)プログラム
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Papers (175)：
Takashi Hisamatsu, Mana Kogure, Yasuharu Tabara, Atsushi Hozawa, Atsushi Sakima, Takuya Tsuchihashi, Katsushi Yoshita, Hitomi Hayabuchi, Koichi Node, Yukari Takemi, et al. Practical use and target value of urine sodium-to-potassium ratio in assessment of hypertension risk for Japanese: Consensus Statement by the Japanese Society of Hypertension Working Group on Urine Sodium-to-Potassium Ratio. Hypertension Research. 2024. 47. 12. 3288-3302
Yoko Umeki, Hitomi Hayabuchi, Hisashi Adachi, Masanori Ohta. Feasibility of Low-Sodium, High-Potassium Processed Foods and Their Effect on Blood Pressure in Free-Living Japanese Men: A Randomized, Double-Blind Controlled Trial. Nutrients. 2021. 13. 10
Rieko Morita, Masanori Ohta, Yoko Umeki, Akiko Nanri, Takuya Tsuchihashi, Hitomi Hayabuchi. Effect of Monosodium Glutamate on Saltiness and Palatability Ratings of Low-Salt Solutions in Japanese Adults According to Their Early Salt Exposure or Salty Taste Preference. Nutrients. 2021. 13. 2
Takuya Tsuchihashi, Toshihiko Ishimitsu, Katsuyuki Ando, Miho Kusaka, Atsuhiro Ichihara, Katsuyuki Miura, Yuhei Kawano, Takafumi Ishida, Hiroo Kumagai, Atsushi Sakima, et al. JSH Statement: Tokyo declaration promoting salt reduction by the Japanese Society of Hypertension-the JSH Tokyo declaration. Hypertension research : official journal of the Japanese Society of Hypertension. 2020. 43. 11. 1133-1134
Manami Nagahara, Masanori Ohta, Yoko Umeki, Akiko Nanri, Hitomi Hayabuchi. Developmental Changes in Food Balance during Breakfast, Lifestyle, and Indefinite Complaints from First Grade to Sixth Grade in Elementary School. The Japanese Journal of Nutrition and Dietetics. 2020. 78. 4. 131-142
Rieko Morita, Masanori Ohta, Hitomi Hayabuchi, Shoji Fujitani, Shintaro Yoshida, Hideki Matsumoto, Takuya Tsuchihashi. Erratum to: Validation of preferred salt concentration in soup based on a randomized blinded experiment in multiple regions in Japan-influence of umami (l-glutamate) on saltiness and palatability of low-salt solutions (Hypertension Research, (2020), 43, 6, (525-533), 10.1038/s41440-020-0397-1). Hypertension Research. 2020. 43. 6. 579-581
2018/05 - Journal of Japanese Society of Shokuiku Best Paper Award Effects of the “Lesson of Taste” on taste recognition, food awareness, and eating behaviors among elementary schoolchildren
2016/09 - 特定非営利活動法人日本栄養改善学会 平成28年日本栄養改善学会功労賞
2015/09 - 厚生労働省 厚生労働大臣表彰:平成27年度栄養士養成功労
2012/04 - 公立大学法人福岡女子大学 学長表彰 食育に関する教育研究と普及推進
2011/07 - 福岡県 知事感謝状 栄養士養成功労
2009/11 - 福岡市 市長感謝状 スポーツ振興功労
2007/11 - 福岡県 知事感謝状 農業農村振興功労
2003/11 - 福岡市 教育委員会長表彰 スポーツ振興
2003/11 - 社団法人全国栄養士養成施設協会 栄養士養成施設教員表彰 教育・研究功労
2001/06 - 日本栄養士会 会長表彰 教育・研究功労
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Association Membership(s) (8)：
日本栄養学教育学会
, The Japanese Society of Hypertension
, Japanese Society of Shokuiku
, Japanese Society on Nutrition Care and Management
, The Japanese Society of Nutrition and Dietetics
, Japanese Society of Public Health
, Japanese Society of Nutrition and Food Science
, The Japan Dietetic Association
