『栄養と料理』2026年２月号　「栄養Watch」参考文献一覧

参考文献

参考文献

（１）Anderer S.: HHS Demands Nutrition Education Reforms in Medical Schools. JAMA. 334(15):1321 (2025)

（２）Benavides H, et al.: Important Nutritional Concepts and Recommendations at the Level of Medical School Education. Curr Nutr Rep. 14(1):59 (2025)

（３）Barnes C, et al.: Improving the adoption of a school-based nutrition program: findings from a collaborative network of randomized trials.　Implement Sci. 20(1):5 (2025)

（４）Elizabeth L, et al.: Ultra-Processed Foods and Health Outcomes: A Narrative Review. Nutrients. 12(7):1955 (2020)

（５）Lane MM, et al.: Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses. BMJ. 384:e077310 (2024)

（６）香川靖雄：新型コロナ感染拡大の日米差と日本食．栄養と料理．88(6):94-97 (2022)

（７）Kagawa Y.: Influence of Nutritional Intakes in Japan and the United States on COVID-19 Infection. Nutrients 14(3):633 (2022)

（８）Howley LD, Bannuru A.: Nutrition in Medical Education Curricula: A Recipe for Increased Competency-Based Teaching and Learning. AAMC Data Snapshot (2025)
（９）Northcott T, et al.: Regulatory responses to ultra-processed foods are skewed towards behavior change and not food system transformation. Nat Food 6(3):273-282 (2025)

＊Wilcox MD, et al.: A pilot pre and post 4 week intervention evaluating the effect of a proprietary, powdered, plant based food on micronutrient status, dietary intake, and markers of health in a healthy adult population. Front Nutr. 9:945622 (2022)