References
- Bahadoran, Z., Mirmiran, P., & Azizi, F. (2015). Fast food pattern and cardiometabolic disorders: A review of current studies. Health Promotion Perspectives, 5(4), 231–240. https://doi.org/10.15171/hpp.2015.028
- Bezerra, I. N., Curioni, C., & Sichieri, R. (2012). Association between eating out of home and body weight. Nutrition Reviews, 70(2), 65–79. https://doi.org/10.1111/j.1753-4887.2011.00459.x
- Edwards, A. L. (1953). The relationship between the Judged desirability of a trait and the probability that the trait will be endorsed. Journal of Applied Psychology, 37(2), 90–93. https://doi.org/10.1037/h0058073
- Gase, L., Dunning, L., Kuo, T., Simon, P., & Fielding, J. E. (2014). Restaurant owners’ perspectives on a voluntary program to recognize restaurants for offering reduced-size portions, Los Angeles County, 2012. Preventing Chronic Disease Public Health Researchers Practitioners and Policy, 11, E44. https://doi.org/10.5888/pcd11.130310
- Glanz, K., Resnicow, K., Seymour, J., Hoy, K., Stewart, H., Lyons, M., & Goldberg, J. (2007). How major restaurant chains plan their menus: The role of profit, demand, and health. American Journal of Preventive Medicine, 32(5), 383–388. https://doi.org/10.1016/j.amepre.2007.01.003
- Ito, Y., Fukutome, N., & Kasai, M. (2015). The combination of favourable size and shape of Tableware in “Ichiju-sansai” (in Japanese). J Cook Sci Jpn, 48(5): 351–358. Retrieved October 5, 2018, from https://www.jstage.jst.go.jp/article/cookeryscience/48/5/48_351/_pdf/-char/ja
- Ministry of Health, Labour and Welfare. (2012) . Material on promotion of healthy Japan 21 (the second term) (in Japanese). Ministry of Health, Labour and Welfare. Retrieved October 12, 2018, from https://www.mhlw.go.jp/bunya/kenkou/dl/kenkounippon21_02.pdf
- Kawashima, H., & Kazuno, C. (2010). Effect of the proportions of blue in a sometsuke plate on the appetite for Japanese Food (in Japanese). Journal of Home Economics, 61(12), 805–811. Retrieved October 5, 2018, from https://www.jstage.jst.go.jp/article/jhej/61/12/61_805/_pdf/-char/ja
- Kawashima, H., Kazuno, C., & Sawayama, S. (2017). The effect of blue Motifs on White Plates, including the number of motifs and the presence of a blue rim, on appetite by Placing Japanese food on small serving plates (in Japanese). Journal of Home Economics, 68(3), 113–121. Retrieved October 5, 2018, from https://www.jstage.jst.go.jp/article/jhej/68/3/68_113/_pdf/-char/ja
- Sato, I. (2006). Fieldwork- let’s go out to the town with the book (in Japanese). Tokyo, Japan.
- International Monetary Fund. (2018). World economic outlook. GDP, current prices. International Monetary Fund. Retrieved October 12, 2018, from https://www.imf.org/external/datamapper/PPPGDP@WEO/OEMDC/ADVEC/WEOWORLD
- Japan Finance Corporation. (2013). Consumer awareness about eating out and business situation survey of restaurants (in Japanese). Japan Finance Corporation. Retrieved October 12, 2018, from https://www.jfc.go.jp/n/findings/pdf/seikatsu25_1218a.pdf
- Kawakita, J . (2017). Hassōhō (in Japanese). 2nd ed. Chūōkōronshinsha.
- Johnson, L. J., Raab, C., Champaner, E., & Leontos, C. (2002). Chefs’ perception of the importance of nutrition in menu planning. Pakistan Journal of Nutrition, 1(2), 85–88. https://doi.org/10.3923/pjn.2002.85.88
- Kakaku.com. (2015). Taberogu, “Business people’s lunch” Survey results announced! Retrieved October 12, 2018, from https://corporate.kakaku.com/press/topics/20150630
- Kraak, V. I., Englund, T., Misyak, S., & Serrano, E. L. (2017). A Novel marketing mix and choice architecture framework to nudge restaurant customers toward healthy food environments to reduce obesity in the United States. Obesity Reviews, 18(8), 852–868. https://doi.org/10.1111/obr.12553
- Lachat, C., Nago, E., Verstraeten, R., Roberfroid, D., Van Camp, J., & Kolsteren, P. (2012). Eating out of home and its association with dietary intake: A systematic review of the evidence. Obesity Reviews, 13(4), 329–346. https://doi.org/10.1111/j.1467-789X.2011.00953.x
- Ministry of Health, Labour and Welfare, Japan. (2015a). National health in 2015 and nutritional investigation report (in Japanese). Ministry of Health, Labour and Welfare. Retrieved October 12, 2018, from https://www.mhlw.go.jp/file/04-Houdouhappyou-10904750-Kenkoukyoku-Gantaisakukenkouzoushinka/kekkagaiyou.pdf
- Ministry of Health, Labour and Welfare. (2015b) . On the spread of “healthy diet” to support Japanese longevity (in Japanese). Ministry of Health, Labour and Welfare. Retrieved October 12, 2018, from https://www.mhlw.go.jp/stf/houdou/0000096730.html
- Ministry of Health, Labour and Welfare. (2015c). Overview of dietary reference intakes for Japanese. ( in Japanese). Ministry of Health, Labour and Welfare. Retrieved October 12, 2018, from https://www.mhlw.go.jp/stf/seisakunitsuite/bunya/kenkou_iryou/kenkou/eiyou/syokuji_kijyun.html
- Ministry of Internal Affairs and Communications. (2013). Japan standard industry classification (in Japanese). Retrieved October 12, 2018, from http://www.soumu.go.jp/main_content/000290732.pdf
- The Nielson Company. (2016). What’s in our food and on our mind ingredient and dining-out trends around the world. Global Ingredient and Out-of-Home Dining Trends Report FINAL (1).pdf. Retrieved October 3, 2018, from https://www.nielsen.com/wp-content/uploads/sites/3/2019/04/global_ingredient_and_0ut_of_home_dining_trends_report.pdf
- Obbagy, J. E., Condrasky, M. D., Roe, L. S., Sharp, J. L., & Rolls, B. J. (2011). Chefs‘ opinions about reducing the calorie content of menu items in restaurants. Obesity, 19(2): 332–337. https://doi.org/10.1038/oby.2010.188
- Pereira, M. A., Kartashov, A. I., Ebbeling, C. B., Van Horn, L., Slattery, M. L., Jacobs, P. D. R., & Ludwig, D. S. (2005). Fast-food habits, weight gain, and insulin resistance (the CARDIA Study): 15-year prospective analysis. Lancet, 365(9453): 36–42. https://doi.org/10.1016/S0140-6736(04)17663-0
- Foodservice Industry Research Institute. (2018). Changes in the rate of eating out and the externalization rate of food (in Japanese). Foodservice Industry Research Institute. Retrieved October 12, 2018, from http://www.anan-zaidan.or.jp/data/index.html
- Statistics Bureau of Japan. (2016). Economic census in 2016 (in Japanese). Statistics Bureau of Japan. Retrieved October 12, 2018, from http://www.stat.go.jp/data/e-census/2016/kekka/gaiyo.html
- Thaler, R. H., & Sunstein, C. R. (2009). Nudge: Improving decisions about health, wealth, and happiness. Penguin Books.
- The Culinary Institute of America. (2020). Menus of change - the business of healthy, sustainable, delicious food choices. Retrieved October 26, 2020, from https://www.menusofchange.org/
- World Health Organization. (2017). Noncommunicable diseases progress monitor . World Health Organization. Retrieved October 3, 2018, from. http://apps.who.int/iris/bitstream/handle/10665/258940/9789241513029-eng.pdf;jsessionid=521D717D8EDCAF6CBCAA56D01BD8D6BC?sequence=1