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By

Amit Khare

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Introduction

Japanese staples: grains andproteins

Food aesthetics

Foreign and fast food

Current diet and health statistics

Hypothesis: Due to the adverseconsequences of globalization on

the changing Japanese diet, Japanspopulation will experience increasedinstances of nutrition-related health

problems.

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Japanese Millet,Echinochloa crus-galli

Cereal grainonly grown in

China, Korea,and Japan

Once a lower-class staple

Cultivated moreeasily thanwhite rice

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The Case for Millet Kobayashi argues for the frequent useof millet rather than white rice

Considering Japans self-suffiency rateof food supply is 40 percent (calorie-base) and the fact that it imports more

than half of its food from overseas,changing from white rice tomiscellaneous grains is one way Japancould help mediate the worlds food

problem (2001)More nutritious than white rice:

balanced proportions of protein,vegetable fat, and starch. Has more

dietary fiber, vitamins, and minerals.

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Soba and Udon

14th and 15thcenturies: wheatnoodles becamepopular

Noodle carts

Original fast food

Noise allowedwhen eating

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Fugu Contain form of

tetrodotoxin, liverand ovariespoisonous

Poisonousproperties knownin China around200 B.C.

Basho, 17thcentury: I

enjoyed fuguyesterday.Luckily nothinghas yet occurred

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Cattle

Meat-eating banneduntil late 19th century: Buddhismand Shintoism

Richie equatesmeat-eating withbecoming moreWestern

Meiji era aphorism:A man who doesnot eat beef is an

uncivilized man

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Soybeans Soymilk, tofu, miso,shoyu

Cultivation 4,500years to 1,000 yearsago in China

Japanesedomesticationcredited to Buddhistmonks

Soybeans came to

Japan from Korea byBuddhist monks inthe 6th century A.D.

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Food Aesthetics

Small portions inseparate dishes

Easy to handle withchopsticks

Canon of presentation

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Canon of Presentation

Artfully opposite colors Moritsuke

Asymmetrical plating and law ofopposites

Seasonal variety

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Curry

From England Popularity rose in Meiji

Restoration

Second decade of 20th

century: curry powdermade domestically

2000: Once a weekconsumption

Today, most popular

form of curry comes ininstant pouch

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Ramen

Originally imported from China 1958: Chikin Ramen, invented using surplus American

flour shipments

Advertised on television, 13 million packages sold in firstyear

1989: per capita ramen consumption 40 servings; 4.5billion servings annually

Wh Th M

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Whats The MostRepresentative Japanese Food

of the 20th Century? 1999: survey of

1,500 Japanese ofvaried ages

Ramen: 78.9%

Hamburger: 33.6%

Instant curry:27.9%

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McDonalds

1993: 1,043locations

1997: 2,439locations

Traphagen andBrownsargument

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Diet Statistics

2001: 151 women surveyed;average noodle consumption was 9times a month

Italian pasta number one, udonand ramen in second and third

Men: Ramen, number one; Italian

pasta third. Equating Western foods with

Western values?

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Diet Statistics

2000: 30% of adult population atebread for breakfast

Rarely eaten at lunch or dinner

Timesaving? Postwar schoolchildren eating bread

in school lunches 1995: Japanese purchased eleven

billion dollars worth of Americanfoods, more than any other country

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Dietary Fiber Intake

Ministry of Health recommends a daily intakeof 20-25 grams for adults

1952: average intake was 20.5 grams

1970: average intake was 14.9 grams

1998: average intake was 15 gramsNakaji, et al.: Lack of fiber intake is thought to

be a factor in diseases such as colon cancerand coronary heart disease

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Life Expectancy

WHO, 2003: 78 years for males, 85years for females

Highest in the world for over 30 years

2004: Kobayashi says life expectancy is

due to those born before 1920 and havemaintained a traditional diet

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Health Trends

Japan as an example of theconnection between dietary fatsand diseases

Ministry of Health, 2004: havelifestyle-related diseases, 1/3allergic reactions, 1/5 obese

1 in 6 adults have diabetes or are

at-risk for developing, includes menand women in their 30s

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Conclusion

Food as a commodity

Globalization of diet

Homogeneity of food products

Health effects could be reduced byconsuming a more traditional diet