Survey on Food and Health Awareness Conducted Among People with Disabilities

The Japan Association for Optimized Nutrition Food (President: Yu Ito) conducted a survey targeting individuals with disabilities (hereinafter referred to as the target survey). The results revealed that people with disabilities have high rates of picky eating and high usage of prepared meals, processed foods, and dining out or delivery services, leading to concerns about nutritional balance. Additionally, both wellbeing levels and food satisfaction were found to be lower among this group. In response to these findings, optimized nutrition food—known for its balanced nutrition, great taste, and ease of preparation—has emerged as a promising new dietary option.

1. Survey Overview

(1) Web Questionnaire Survey

Timing: ① February 2026 ② May 2026

Participants:

① 533 people (Primary disability categories: Visual:Hearing:Physical:Internal:Intellectual:Mental:Other = 32:27:91:61:29:284:9)

② 515 people (Primary disability categories: Visual:Hearing:Physical:Internal:Intellectual:Mental:Other = 72:58:112:120:46:100:7)

※ Internal disabilities: Conditions affecting the heart, kidneys, digestive system, immune system, etc.

(2) Focus Group Discussion

Timing: March 2026

Participants: 5 people

※ Survey cooperation: Mirairo Inc.

[URL]: https://www.mirairo.co.jp/

2. Survey Results

"High rates of picky eating and reliance on prepared/processed foods raise concerns about nutritional imbalance"

Picky eating rates were particularly high among individuals with intellectual and mental disabilities (+9 percentage points). Additionally, due to various factors, the proportion of home-cooked meals among people with disabilities was low, while the usage rates of "prepared/processed foods" and "dining out/delivery" were significantly higher (+20 and +11 percentage points, respectively).

Furthermore, focus group discussions revealed that challenges faced by people with disabilities extend beyond nutrition, encompassing the entire cycle from shopping to cooking, eating, and cleaning up.

"Lower levels of wellbeing and food satisfaction"

The proportion of people with high wellbeing was 18% among people with disabilities, compared to 22% in the general population—a 4-point gap. Regarding food satisfaction※, the percentage of respondents who answered "completely satisfied" was 25% among people with disabilities, compared to 33% in the general population—a difference of 8 percentage points.

※ Definition of food satisfaction: Based on the "Food Wellbeing Index" introduced in the October 2023 research report "Recipes for Wellbeing Report" by the Ando Sports and Food Culture Promotion Foundation and others. "Completely satisfied" is defined as answering "yes" to all three questions: "Do you enjoy your meals?", "Do you feel what you eat is healthy?", and "Do you feel you have a wide variety of meal choices?". The report demonstrated a strong correlation between "completely satisfied" responses and subjective wellbeing, revealing the relationship between food and wellbeing for the first time globally.

◆ Association Comment

We found that food-related challenges for people with disabilities extend beyond nutrition to include the entire process from shopping to cooking, eating, and cleaning up. These factors may contribute to lower levels of wellbeing and food satisfaction. Optimized nutrition food, with its balanced nutrition, great taste, and ease of preparation, has received positive feedback as a potential solution. We will work with our member companies to address the issues identified in this survey and aim to realize food-based wellbeing through the wider adoption of optimized nutrition food.

About the Japan Association for Optimized Nutrition Food

1. Purpose

To contribute to people's wellbeing (a state of physical, mental, and social health) by promoting food in which essential nutrients are appropriately and balancedly adjusted according to individual conditions such as age, gender, and lifestyle, through the following activities.

2. Activities

(1) Standardization of optimized nutrition food and its evaluation

(2) Registration of nutritional design standards and product certification for optimized nutrition food

(3) Research and surveys on optimized nutrition food

(4) Promotion and dissemination activities for optimized nutrition food

(5) Other necessary activities to achieve the association's objectives

What is Optimized Nutrition Food?

Optimized nutrition food is food in which essential nutrients are appropriately and balancedly adjusted according to individual conditions such as age, gender, and lifestyle, and whose health impact on the target population has been verified through human trials. The Japan Association for Optimized Nutrition Food has registered nutritional designs and conducted product certification. Since the first certification in July 2023, cumulative shipments of certified products have exceeded 54 million meals*1.

About the Optimized Nutrition Food Certification Mark

The "Optimized Nutrition Food Association" and "Optimized Nutrition Food" certification marks are awarded exclusively to products that fully meet the nutritional design standards registered with the association.

Website of the Japan Association for Optimized Nutrition Food

[URL] https://www.saiteki-eiyo.org

*1 Calculated from cumulative shipments of certified optimized nutrition food products between July 3, 2023, and March 31, 2026 (based on association data)