Abstract

Nutrient profiling systems (NPS) are used to rank foods by nutrient composition to support public health policy and consumer guidance. Most existing NPS are designed for packaged foods and evaluate nutrients per 100 g or 100 mL, which may not reflect dietary patterns in cultures where home-cooked meals predominate. In Japan, excessive sodium intake, primarily from seasonings and condiments, remains a major public health issue.  The Ajinomoto Group Nutrient Profiling System (ANPS) was developed to evaluate Japanese dishes and meals “as consumed,” using culturally relevant serving sizes and four criteria: protein, vegetables, saturated fatty acids, and sodium. ANPS was validated using nutrient composition data from 1,089 dishes and 1,816 meals, including recommended, randomly generated, restaurant, and bento-box meals. Validation analyses examined correlations with established nutrient profiling and diet-quality indices. The ANPS showed moderate positive correlations with the Nutrient Rich Food Index (NRF6.3 for dishes, NRF9.3 for meals) and with meal-quality indicators, including the metric Healthy Eating Index 2015 (mHEI-2015). The system has been implemented in the multi-industry Tsujitsuma Shiawase project, where ANPS-based marks help guide consumers toward healthier choices through recipes and public campaigns.  The ANPS offers a culturally appropriate and scientifically robust framework for evaluating Japanese meals and supporting sodium reduction. Limitations include exclusion of desserts and beverages in dishes and the lack of direct assessment of excess energy or sugar intake. Ongoing refinement and broader validation are needed to strengthen its usefulness for dietary assessment and public health promotion.

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