To examine the potential for improving dietary education through assimilating different fields, we arranged and classified the contents of 114 studies that had been contributed to the Journal of Japanese Society of Shokuiku until its most recent publication. Overall, 58.8% (67 articles) of the studies addressed cooking, nutrition, dietary habits, and meals, whereas 20.2% (23 articles) assimilated different fields. Of these, five articles reported on implementation done with definite objectives. One study reported results of questionnaires administered before and after an implementation that used a control group, but no studies were found that discussed the results combined with those from different fields. In contrast, we were able to find the possibility of implementing more effective dietary education by combining results obtained from different fields in existing research.