| Authors: |
Sakai A; Department of Nutrition, Graduate School of Human Life and Ecology, Osaka Metropolitan University, Osaka, Japan. Email: sy23218p@st.omu.ac.jp., Yoshita K; Department of Nutrition, Graduate School of Human Life and Ecology, Osaka Metropolitan University, Osaka, Japan., Takahashi T; Department of Nutrition, Graduate School of Human Life and Ecology, Osaka Metropolitan University, Osaka, Japan., Okabe T; Department of Nutrition, School of Nursing and Nutrition, Tenshi College, Hokkaido, Japan., Sasaki R; Department of Nutrition, Faculty of Human Life Science, Miyagi Gakuin Women's University, Department of Food and Nutritional Science, Miyagi, Japan., Ishida H; Department of Applied Nutrition, Faculty of Nutrition, Kagawa Nutrition University, Saitama, Japan., Ogata H; Department of Applied Nutrition, Faculty of Nutrition, Kagawa Nutrition University, Saitama, Japan., Abe A; Department of Human and Social Sciences, School of Humanities and Social Sciences, Tokyo Metropolitan University, Tokyo, Japan., Hara M; Department of Health and Nutrition, Faculty of Human Ecology, Wayo Women's University, Chiba, Japan., Yoshioka Y; Department of Nutritional Management, Faculty of Nutritional Science, Sagami Women's University, Kanagawa, Japan., Nozue M; Department of Health and Nutritional Sciences, Faculty of Health Promotional Sciences, Tokoha University, Shizuoka, Japan., Sakamoto T; Department of Food & Health Sciences, Faculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto, Kumamoto, Japan., Ito S; Department of Health Sciences, Faculty of Medicine, University of the Ryukyus, Okinawa, Japan., Murayama N; Department of Health and Nutrition, Faculty of Human Life Studies, University of Niigata Prefecture, Niigata, Japan. |
