Table 1.
Classification and nutritional characteristics of foods in each nutritional group of the JFPQ.
| Carbohydrate Group |
Criteria | Food | kcal /100 g |
%Carb | %Fat | %Pro | Sugars g/100 g |
|---|---|---|---|---|---|---|---|
| Sweet | %Carb ≥ 70% | 2. Japanese sweets | 226 | 90.7 | 1.0 | 6.3 | 28 |
| Sugars ≥ 10 g/100 g edible portion | 13. Sweet breads | 269 | 78.4 | 11.9 | 8.3 | 24 | |
| 16. Fruits | 56 | 84.1 | 1.8 | 3.9 | 12 | ||
| 17. Soft drinks (juice) | 46 | 97.6 | 1.0 | 1.3 | 10 | ||
| 28. Candy (drop, lollipop) | 385 | 100.0 | 0.0 | 0.0 | 90 | ||
| Mean | 196 | 90.2 | 3.1 | 4.0 | 33 | ||
| Non-sweet | %Carb ≥ 70% | 4. Rice crackers | 368 | 90.1 | 2.2 | 6.8 | 0 |
| Sugars < 10 g/100 g edible portion | 5. White rice | 156 | 91.6 | 1.2 | 5.1 | 0 | |
| 7. Udon/soba noodles | 60 | 77.1 | 3.8 | 11.1 | 1 | ||
| 19. Non-sweet breads | 269 | 77.9 | 8.4 | 11.9 | 4 | ||
| Mean | 213 | 84.2 | 3.9 | 8.8 | 1 | ||
| Fat group |
Criteria | Food | kcal /100 g |
%Carb | %Fat | %Pro | Sugars g/100 g |
| Sweet | %Fat ≥ 40% | 1. Cakes (Western sweets) | 356 | 34.7 | 57.6 | 7.2 | 20 |
| Sugars ≥ 10 g/100 g edible portion | 20. Pastries | 337 | 45.7 | 47.5 | 5.9 | 18 | |
| 30. Sweet chocolates | 541 | 38.3 | 56.2 | 3.7 | 49 | ||
| Mean | 411 | 39.6 | 53.8 | 5.6 | 29 | ||
| Non-sweet | %Fat ≥ 40% | 3. Snacks | 524 | 44.2 | 50.5 | 3.9 | 3 |
| Sugars < 10 g/100 g edible portion | 6. High-fat ramen noodles | 209 | 42.4 | 45.1 | 11.1 | 2 | |
| 8. High-fat Western-style meal | 129 | 35.4 | 49.5 | 11.4 | 3 | ||
| 9. Hamburgers | 251 | 30.9 | 55.8 | 12.2 | 4 | ||
| 12. High-fat breads | 354 | 45.1 | 47.2 | 6.7 | 7 | ||
| 14. Deep-fried foods | 313 | 21.2 | 56.8 | 20.9 | 1 | ||
| Mean | 297 | 36.5 | 50.8 | 11.0 | 3 | ||
| Protein group |
Criteria | Food | kcal /100 g |
%Carb | %Fat | %Pro | |
| %Pro ≥ 30% | 10. Fish | 127 | 14.8 | 26.5 | 58.6 | ||
| 15. Meat | 186 | 6.7 | 57.3 | 36.0 | |||
| 21. Soybean products | 106 | 9.0 | 51.0 | 35.0 | |||
| 22. Eggs | 133 | 9.5 | 58.7 | 31.9 | |||
| Mean | 138 | 10.0 | 48.4 | 40.4 | |||
| Dietary fiber group |
Criteria | Food | kcal /100 g |
Dietary fiber g/100 g |
|||
| Dietary fiber ≥ 1 g/100 g edible portion | 11. Vegetables | 32 | 3.2 | ||||
| Energy < 100 kcal/100 g edible portion | 16. Fruits | 56 | 1.4 | ||||
| 23. Seaweeds | 9 | 2.8 | |||||
| 24. Mushrooms | 27 | 4.1 | |||||
| Mean | 31 | 2.9 | |||||
Carbohydrates refer to non-fiber carbohydrates that do not contain dietary fiber. %Carb: percentage of total energy from non-fiber carbohydrates; %Fat: percentage of total energy from fat; %Pro: percentage of total energy from protein. Sugars include glucose, fructose, galactose, sucrose, maltose, lactose, and trehalose. The data are presented as means. Detailed information on the foods used to calculate the nutritional value of each item is provided in Table S1. JFPQ, Japan Food Preference Questionnaire.