Funding for this research was provided by:
the Ministry of Education, Culture, Sports, Science and Technology, JAPAN (3012K022227)
Received: 2 August 2017
Accepted: 10 August 2018
First Online: 22 November 2018
: TI; Ph. D, project associate professor, in charge of “SHOKUIKU program”.<i>fields:</i> nutrition science, molecular anatomy, medical education, SHOKUIKU.YSa; Ph. D, assistant professor, registered dietitian, Ochanomizu University SHOKUIKU senior expert. <i>fields:</i> cookery science, SHOKUIKU. KK; Ph. D, academic assistant. <i>fields:</i> social sciences. YSo; Ph. D, lecturer. <i>fields:</i> nutrition science, SHOKUIKU. RA; DrPH., professor, registered dietitian. <i>fields:</i> food and nutrition education, SHOKUIKU. YF; Ph. D, professor, project leader of the grant from the Ministry of Education, Culture, Sports, Science and Technology. <i>fields:</i> nutrition science, molecular nutrition, home economic education, SHOKUIKU.
: Ethical approval was granted by the Ethics Review Committee of Ochamonizu University (reference number 25–9). We have obtained written consent from students whose comments were analyzed in this study.
: Not applicable.
: All authors declare that they have no competing interests.
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