Gratitude for Food as a Driver of Improved Dietary Behaviors: A Scoping Review.

Abstract

Gratitude for food (GF) is a positive emotional response linked to healthier dietary behaviors, mindful eating, and food waste reduction. Despite increasing research interest internationally and in Japan, existing research has not been systematically integrated, and measurement tools remain fragmented. This study aims to systematically map and synthesize international and Japanese studies on GF, clarify current knowledge, detail the characteristics and thematic focuses of existing research, critically examine the variety and validation status of GF measurement tools, and identify the cultural and methodological gaps within the literature. A scoping review following PRISMA-ScR guidelines was conducted. Searches of five databases-SCOPUS, PubMed, EBSCO host, Ichushi-web, and J-stage-in English and Japanese were conducted covering publications from 1995 to 2025. Data extraction included study characteristics, GF measurement tools, and intervention details. Quantitative text mining analyzed the research themes. Thirty-nine studies were included, encompassing cross-sectional, intervention, qualitative, mixed-methods, and scale development designs. Five research focus clusters emerged: school lunches, nutrition education programs, food waste, mindful eating, and scale development. Five validated GF scales were identified, some with cross-cultural adaptations, but their use and validation were fragmented. Intervention studies were predominantly non-randomized controlled trials in Japan, focusing on school-aged children, with mixed evidence on effectiveness. GF is a culturally nuanced construct with important implications for promoting healthier dietary habits, reducing food waste, and fostering mindful eating. Future research should focus on harmonizing measurement tools and conducting rigorous intervention studies to advance the field.