Description of Eating Habits in Japan
Historically, Japanese cuisine has been known to have healthy qualities due to the large consumption of fish and vegetables. Rice is a staple food in Japan and is eaten at almost every meal (Kiple & Ornelas; JFC International (Europe) Group). The goal of Japanese cooking is to adhere to the freshness of the food and divert from processed ingredients or any artificial means; therefore, eating raw fish and vegetables would be an ideal representation of the nation’s food culture (Kiple & Ornelas). A staple vegetable protein includes food made from soybeans, those of which include tofu and natto, or fermented soybeans (Kiple & Ornelas). Meat was not favored nor was dairy products; this is the reason why the Japanese did not use many spices and seasonings in their daily meals and were also averse to oily foods (Kiple & Ornelas). The most commonly used seasonings include: soy sauce, miso (soy bean paste), rice vinegar, sake (alcoholic beverage used like wine in food dishes), and wasabi (JFC International (Europe) Group). In modern times, Japanese cuisine has changed quite a bit. Rice is consumed in less portions and bread is sometimes eaten on a daily basis (Kiple & Ornelas). Large consumption of meat, dairy products, and fats has also increased (Kiple & Ornelas). However, fish and vegetable consumption has also increased alongside these new eating habits (Kiple & Ornelas).
Explanation of Eating Habits in Japan
The geographical location of the country has a big part in what foods are consumed in Japan. Since it is surrounded by water, it is not surprising that fish is a main element in Japanese cuisine. It was also known that meat was a taboo food and ancient Japan customs did not allow people to...
... middle of paper ...
.... Toxicology 221 , 95-111.
Shimizu, M. (2012). Functional Food in Japan: Current Status and Future of Gut-Modulating Food . Journal of Food and Drug Analysis , 20 (1), 213-216.
Taniguchi, A., Yamanaka-Okumura, H., Nishida, Y., Yamamoto, H., Taketani, Y., & Takeda, E. (2008). Natto and viscous vegetables in a Japanese style meal suppress postprandial glucose and insulin responses . Asia Pacific Journal of Clinical Nutrition , 17 (4), 663-668.
Weststrate, J. A., van Poppel, G., & Verschuren, P. M. (2002). Functional foods, trends and future. British Journal of Nutrition , 233-235.
Yamashita, Y., Yamashita, M., & Haruka, I. (2013). Selenium Context in Seafood in Japan. Nutrients , 5 (2), 388-395.
Yoshiike, N., Hayashi, F., Takemi, Y., Mizoguchi, K., & Seino, F. (2007). A New Food Guide in Japan: The Japanese Food Guide Spinning Top. Nutrition Reviews , 65 (4), 149-154.
Wardlaw, G.M. and Smith. Contemporary Nutrition: Issues and Insights. 5th Edition. Boston: McGraw-Hill, pp 85, 2004.
The typical diet of the average Japanese citizen is much healthier than that of an average American citizen. The Japanese diet is vastly different than the common western diet in terms of ingredients used, portion size, preparation, and relationship between its users and their food. While Americans commonly opt for unhealthy food high in calories, fat, cholesterol, and sodium, many people of Japan benefit from their healthy choice of rice, fish, vegetables, and soy products. The Japanese style of preparing and serving food is also very intricate and deliberate, which encourages diners to truly appreciate their food, instead of rushing through each meal without much thought, as done in the United States. The typical Japanese diet offers its users increased immunity and can help prevent against some cancers, heart and cardiovascular diseases, and diabetes, among other illnessesi. The diet typically followed in the United States is grossly opposite in that many commonly consumed unhealthy foods have been determined to actually cause the same diseases that the Japanese diet works against, including but not limited to heart disease, some cancer, and diabetes.
Obtaining a secure supply of food is one of the most important parts of life. Acquiring food and its preparation is changing with the times, but the age-old art of preparing a healthy diet from natural ingredients is being put to use even today. After harvesting wild vegetables, those which are not eaten right away are dried and stored. It is important to provide an ample supply of food, because the summers are short and the winters are long in Hokkaido. The Ainu have made it a rule not to pick more than necessary, and of what was collected all o...
U.S. Department of Health and Human Services. Dietary Guidelines for Americans (2005), sixth edition, www.health.gov/dietaryguidelines/
Literature regarding eating disorders in non-Western cultures in general is scarce. Very few studies address disordered eating in cultures outside of the Western and Westernized world. This could be because of the perceived lack of eating disorders in non-industrialized countries or even because there is an overwhelming amount of concern over eating disorders in Western society. However, there have been several studies done on binge eating and dietary restraint in non-western citizens and in non-Caucasian women in the United States. Women who are not from a Caucasian background face different societal and traditional pressures than do Caucasian women in Western cultures, but some of the women in those cultures were found to have binge eating disorders as well as negative body images. These women may exhibit eating disorders for the same reasons women in western cultures do, such as extreme concern over shape and weight, low self-esteem, and emotional disorders (Becker, 2003, 425). Through acculturation to Western ideals and exposure to Western norms, they may have developed a “Western” perspective of body image. However, they may also face pressures based on their own cultures' traditions such as feasting, idealizing more robust women, and using meals as their primary means of socialization (Becker, 2003, 430). The few existing studies on this subject seem to agree that a fusion of the two factors determines the appearance of binge eating and dietary restraint in non-Caucasian females.
Paul, Maya W. “Healthy Fast Foods.” Help Guide. Help Guide, 10 Sep. 2010. Web. 9 May 2011.
It’s easy to assume that poor countries usually have the most unhealthy diets. Well, that’s a misdirected assumption. High blood pressure, high blood glucose, overweight and obesity, and high cholesterol are one of the 4 of the top ten risk factors that cause death. High blood pressure is the number one cause of death around the world and heart disease is the number one cause of death globally. All of them are caused by unhealthy eating. People tend to eat less fruits and vegetables which increase the risk of diseases and health problems, causing 1.7 million deaths a year.("Global Dietary Changes Threaten Health") America, one of the richer countries, has the worst eating diets. Nearly 2 out of 5 people in America are suffering from obesity.(Richardson) In a year, each person eats approximately 1.996 pounds. That’s a lot of food.
Phillips, F. “Vegetarian Nutrition.” British Nutrition Foundation: Nutrition Bulletin 30.2 (2005): 132-167. Web. 3 Apr. 2014.
Watkins, R., (2000). Recipes and Tips for Healthy, Thrifty Meals. 1st ed. : United States
MacLennan R, Zhang A. “Cuisine: the concept and its health and nutrition implications-global.”Asia Pacific J Clin Nutr. 13.2(2004):131-135. Print.
Eating behaviour is a complex behaviour that involves a vast array of factors which has a great impact on the way we choose our meals. Food choice, like an other behaviour, is influenced by several interrelated factors. While hunger seems to drive our ways of food consumption, there are things outside of our own bodies that influence our food choices and the way in which we eat. The way we eat is controlled by and is a reflection of our society and cultures. I explore this idea through a food diary I created over a few weeks and the observations made by several anthropologists that I have studied.
Food has been a common source of necessity in our everyday lives as humans. It helps gives us nutrition and energy to live throughout our life. Over several decades, the development of making foods has evolved. They have changed from natural to processed foods in recent years. Nowadays natural ingredients are barely used in the making of foods like bread, cheese, or yogurt. The food industry today has replaced natural food making with inorganic ingredients. The cause of this switch is due to processed foods being easier, cheaper and faster to make. Artificial nutrition and processed foods have been proven to last longer in market shelves then natural foods. Also, due to artificial additives in processed foods they help satisfy consumers taste more than natural ingredients. The method of producing processed foods is common in today's food industry and helps make money faster and efficiently for companies. Examples of this can be found in all markets that distribute food. Even though processed foods may be easier and faster to make, they are nowhere near as healthy for consumers compared to natural foods. Natural foods are healthier, wholesome, and beneficial to the human body and planet then processed foods.
Eating is a staple of life. In every culture, food customs and variety are part of that cultures definition. In American society and other cultures, meat is a main food that is consumed, yet not by everyone. Dating back to medieval times, some meats were not consumed due to the "impurities" they were seen to be by the religions of the time. Throughout history, this has developed from not eating red meat, to not eating any meat at all, and even further to the vegan extreme of not eating any animal products at all. Though not everyone feels this way, more and more people change their eating habits every day.
“Children, with their fastfood diets, school runs and Playstation lives, are vulnerable as ever before. For the first time in history, they risk being outlived by their parents and developing the illnesses of middle age whilst still young”
Previously to taking this class, I had never given much thought to my eating habits. I always thought of the way I chose to eat as one of those things I didn’t need to concern myself with too heavily now because I’m a young broke college student. The way I eat is pretty similar to the way most of my friends eat and when you live away from home, that seems like the norm for people in college. However, after applying what I’ve learned in this class to my life, I’ve realized that the dietary choices I make now affect not only my current health, but my future health as well. So overall, I would say that my eating habits are pretty bad, but I’m working on making them better.