Abstract

Background and Objectives: Excessive sodium intake remains a major public health issue in Japan, contributing to the burden of non-communicable diseases, such as hypertension. To address this, these authors developed two nutrient profiling models, one for processed foods and another for dishes, to guide food reformulation and promote healthier eating. This article focuses on the dish model, which can be applied to other regions where ready-to-eat meals are highly available. Methods and Study Design: The Nutrient Profile Model for Dishes in Japan (NPM-DJ) was developed using data from the Japanese Food Guide Spinning Top and Japan’s National Health and Nutrition Survey. Dishes were categorised to align with the traditional food culture and scored based on nutrient content per serving, including both nutrients to limit and nutrients to encourage. Results: The NPM-DJ evaluates dishes holistically per serving, accounting for seasonings and oils. A scoring system subtracts positive nutrient points (fruits, vegetables, nuts/seeds, legumes, mushrooms, seaweed, protein, dietary fibre) from baseline points (energy, saturated fat, sugars, sodium). Example calculations demonstrate its utility in ranking the typical 105 Japanese dishes as shown in the Japanese Food Guide Spinning Top. Conclusions: The NPM-DJ offers a culturally relevant framework for improving dietary habits and guiding food reformulation. It supports public health initiatives and empowers consumers to make informed choices.

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