Easily Implementable Dietary Improvement Using Recipes: Analytical Method Applied to a Specific Region in Japan.

Abstract

Background/Objectives: Improving one's diet for the purpose of promoting health is constrained by people's ingrained eating habits, as the eating patterns that align with their established habits do not necessarily correspond to a healthy way of eating. In addressing the issue of improving diet while taking both health and habits into consideration, this paper focuses on three concepts of complementarity related to food combinations and presents an approach using Japanese data. Methods: This paper first organizes three concepts of complementarity related to food combinations. The three concepts of complementarity are formulated based on (i) nutrients, (ii) habits, and (iii) recipes. The definitions of measurement scales corresponding to these concepts are also discussed. Results: Using data from a specific region in Japan, we analyzed three types of complementarities related to food combinations across different gender and age groups. This approach enabled us to visualize the potential for dietary improvements and identify effective strategies tailored to each group. For instance, among females aged 50 and above in this region, it was found that recipes incorporating combinations such as (α) milk and pasta, (β) salmon and pasta, (γ) horse mackerel or sardines with carrots, and (δ) onions with taro can efficiently support dietary improvement for this demographic, building upon their established dietary habits. The differences in recommended recipes for each group are due to variations in nutrients that tend to be insufficient and differences in established eating habits. Conclusions: A combination of foods with high (i) complementarity of nutrients constitutes a healthy diet, whereas a combination of foods with low (ii) complementarity in habits reflects dietary behaviors that are not sufficiently practiced within the relevant sub-population at present. Meanwhile, combinations of foods with high (iii) complementarity in recipes can serve as to