Japan is said to have low rates of adolescent obesity. One factor reportedly contributing to this is the school lunch program, which ensures that children all eat the same meals based on appropriate nutrition standards. Japan's world-class school lunch program has long been the focus of attention, but there had been no large-scale epidemiological studies of its effects. However, the last few years have seen the publication of results from epidemiological research with a public health perspective, based on diverse big data amassed across society. So, what emerged from these results?

Why do children hate vegetables? Given that quite a few vegetables have a sour or bitter taste that induces a defensive response in the body, this is actually an appropriate reaction. However, children's hatred of vegetables is something that bothers many caregivers. What can we do to alleviate that reaction and nurture in children the palate and skills that will prevent them from turning their nose up at vegetables? Experts say the process begins when babies are still in the womb. A well-balanced diet during pregnancy is also key to overcoming children's dislike of vegetables.

Underweight is reportedly becoming increasingly common among young women in particular. A phenomenon specific to Japan and not seen in other developed countries, it is a problem because of its close relationship to the risk of having a low-birthweight infant —— that is to say, expectant mothers who are underweight are more prone to preterm delivery and delivering babies with a low weight at birth. It has also emerged that adults who were born with growth restriction are more prone to lifestyle-related diseases such as obesity, cardiovascular diseases, and type 2 diabetes. Healthy physical status of the mother is very important, as it affects her child's future, and begins with her nutritional management even before pregnancy.

Scientists now understand that nutrition in childhood and at each life stage thereafter affects health in adulthood. From adolescence, changing our diet and habits in response to changes in our own awareness can lead to improved nutritional status. However, to improve children's nutritional status, especially in early childhood, both the child's relationships with their caregivers and the provision of a suitable environment around them are important. The knowledge required to systematically consider children's nutrition is steadily being assembled, including such extremely contemporary issues as children's screen time and the new perspective of dietary diversity.

Ever sensitive to global trends, the fashion world has already embarked on moves aimed at creating a sustainable society. Techniques such as the use of fermentation in indigo dyeing have developed in harmony with nature since time immemorial. And today, advances are being made in the development of new textiles using cutting-edge microbiological technology, such as amino acid synthesis, genetic modification, and macromolecular polymers. As such, a vision for a future in which fashion does not impose a burden on the environment has emerged.

Enabling grease to be washed away efficiently, surfactants are an essential part of our daily lives. However, as almost all of them are produced from petroleum, their discharge in wastewater at one time became a major problem for society. While the widespread use of water treatment reduced serious contamination in Japan, petroleum-based surfactants continue to impose a burden on the environment. Research is underway into biosurfactant that is derived from microorganisms and easily degrades in the natural environment.

Meat alternatives made from soybeans and the like are merely substitutes for meat, but cultured meat, which is produced from the cultured cells of animals such as cows and pigs, is animal-derived protein and therefore "real" meat. While there are a number of production methods, particular attention is focusing on research aimed at mass production by means of regenerative medicine used to construct muscle and organ tissue from cells, with microorganisms serving as a source of nutrients for the cells. The goal is to produce something that genuinely feels like meat. One day, eating a tasty cultured meat steak will seem perfectly commonplace!

If we are to fully consider the future of humanity in the context of the 17 Sustainable Development Goals (SDGs), we must first examine the meaning of sustainability and understand its principles. In biology, an ecosystem in which a diverse array of organisms live in harmony with each other is the fundamental principle of a sustainable society. Based on this concept, attention in a variety of fields is increasingly focused on sustainable biotechnology, which involves harnessing the power of organisms, particularly microorganisms.

When it comes to the gut–brain axis —— the connections via which the brain and the intestines influence each other —— it is not all that easy to create a good intestinal environment. However, the existence of factors controlling the intestinal microbiota and keeping them in an appropriate state has been revealed, and scientists have discovered that Paneth cells in the small intestine are related to those factors. Shedding light on the mechanisms will enable a completely new approach to be taken to mental and physical health.

Scientists have discovered that the brain has a triple network linked to the mind —— that is to say, feelings and moods. For example, when we are well, our feelings manifest themselves and turn on the "motivation switch" that prioritizes one of these networks. Conversely, these networks are also involved in the fact that pushing our bodies too hard when we feel fatigued can be a cause of psychological problems. The mechanisms linking the brain, the body, and the mind are gradually being uncovered.