Author: Vaclav Smil Publisher: MIT Press ISBN: 0262017822 Category : Health & Fitness Languages : en Pages : 245
Book Description
In a little more than a century, the Japanese diet has undergone a dramatic transformation. This book points out that the gains in the quality of Japans diet have exacted a price in terms of land use changes, water requirements, & marine resource depletion; & because Japan imports so much food, this price is paid globally as well as domestically.
Author: Naomi Moriyama Publisher: Vermilion ISBN: 9780091917043 Category : Cooking, Japanese Languages : en Pages : 0
Book Description
Raised In Tokyo, Author Naomi Moriyama First Travelled To The West As A College Student, And Promptly Gained 25 Pounds Eating A Typical Western Diet. Returning Home For The Holidays, She Found That The Weight Melted Off As She Reverted To The Healthy Diet Of Her Homeland. The Experience Inspired Her First Book Japanese Women Don'T Get Old Or Fat.Healthy And Effective, The Japan Diet Is Based On The Traditional Japanese Style Of Eating And Is Filled With Over 40 Simple, Delicious Recipes: Satisfying Soups, Fresh Vegetables, Delicate Grilled Fish; Mouthwatering Meals That Will Keep You Satisfied For Longer. And With A 7-Day Healthy Eating Plan Built On The Foundations Of The Japanese Diet, But Based On Ready Meals, Takeaway Foods And Convienence Items From Supermarkets, This Book Is Also Ideal For Those Dieters Without The Time To Cook.With Clear, Practical Advice And Handy Shortcuts, This Diet Offers A Fresh And Easy Approach To A Healthier, Slimmer Lifestyle.
Author: Naomi Moriyama Publisher: Delacorte Press ISBN: 0440336015 Category : Health & Fitness Languages : en Pages : 208
Book Description
What if there were a land where people lived longer than anywhere else on earth, the obesity rate was the lowest in the developed world, and women in their forties still looked like they were in their twenties? Wouldn't you want to know their extraordinary secret? Japanese-born Naomi Moriyama reveals the secret to her own high-energy, successful lifestyle–and the key to the enduring health and beauty of Japanese women–in this exciting new book. The Japanese have the pleasure of eating one of the most delicious, nutritious, and naturally satisfying cuisines in the world without denial, without guilt…and, yes, without getting fat or looking old. As a young girl living in Tokyo, Naomi Moriyama grew up in the food utopia of the world, where fresh, simple, wholesome fare is prized as one of the greatest joys of life. She also spent much time basking in that other great center of Japanese food culture: her mother Chizuko's Tokyo kitchen. Now she brings the traditional secrets of her mother's kitchen to you in a book that embodies the perfect marriage of nature and culinary wisdom–Japanese home-style cooking. If you think you've eaten Japanese food, you haven't tasted anything yet. Japanese home-style cooking isn't just about sushi and raw fish but good, old-fashioned everyday-Japanese-mom's cooking that's stood the test of time–and waistlines–for decades. Reflected in this unique way of cooking are the age-old traditional values of family and the abiding Japanese love of simplicity, nature, and good health. It's the kind of food that millions of Japanese women like Naomi eat every day to stay healthy, slim, and youthful while pursuing an energetic, successful, on-the-go lifestyle. Even better, it's fast, it's easy, and you can start with something as simple as introducing brown rice to your diet. You'll begin feeling the benefits that keep Japanese women among the youngest-looking in the world after your very next meal! If you're tired of counting calories, counting carbs, and counting on being disappointed with diets that don't work and don't satisfy, it's time to discover one of the best-kept and most delicious secrets for a healthier, slimmer, and long-living lifestyle. It's time to discover the Japanese fountain of youth….
Author: Mami Nakamura Publisher: Cambridge Scholars Publishing ISBN: 152752826X Category : Medical Languages : en Pages : 318
Book Description
Before World War II, Japanese people ate an abundance of rice and fish. Now, however, many of them are eating wheat instead of rice. Most Japanese are lactose intolerant, but they consume milk and yoghurt every day. Furthermore, fructose in fruits has been increased by breeding improvement, and oligosaccharides and sorbitol have been added to processed food made in Japan. Do these high-FODMAPs cause disease? Specifically, have they contributed to the rapid rise of irritable bowel syndrome (IBS) and inflammatory bowel disease in Japan? This book is the English version of a Japanese publication from 2016 which explored the causes of this rise in IBS in Japan. It shows that the disease can be improved by a strict diet based on a deep understanding of the patient and their diet.
Author: Francis Valeo Publisher: Routledge ISBN: 9780367308780 Category : Languages : en Pages : 212
Book Description
The Japanese Diet and the U.S. Congress have in common many of the characteristics of democratic institutions, similarities that can be seen in the way the two legislative bodies are constituted, in what they do, and in how they do it. At the same time, there are disparities that stem from each nation's unique cultural background and political experiences. Both the similarities and the differences are treated in this unique study. The authors, well-known japanese and U.S. scholars, illuminate significant factors that not only underlie the differing roles of the Diet and the Congress in the two governments and the style of each government, but also help shape the nature of the interaction between japan and the U.S.
Author: Teiji Nakamura Publisher: Springer ISBN: 9789811663154 Category : Science Languages : en Pages : 200
Book Description
This Open Access auto-translation book demonstrates a time series of nutrition improvement in Japan since the introduction of nutrition sciences to Japan about 150 years ago. The chapters present the historical event where nutritional deficiency due to food shortage was improved in almost a century, by the introduction of nutrition policy and practices such as the "Nutrition Improvement Law". The book contributed to the construction of a longevity nation by resolving the double burden of malnutrition, which is a mixture of undernutrition and overnutrition and creating a social environment in which sustainable healthy diets can be accessed. This publication is designed mainly for nutrition specialists, nutritionists, nutrition administrators, medical doctors, pharmacists, nurses, physiotherapists, nutrition educators, cookers, nutrition volunteers, health and nutrition food developers, school lunch managers, and etc. Furthermore, students studying nutrition, teachers involved in the education and training of dietitians, and general consumers who are interested in nutrition, diets, and how to improve malnutrition, will find this book useful. Through this book, dietitians, nutrition volunteers, and consumers engaged in nutrition improvement can understand the significance of nutrition improvement and know specific methods. Young nutritionists who will study and research nutrition can learn the importance of nutrition and take pride in nutrition research. The government official who implements nutrition policy can know the concrete method of nutrition policy. Today, people around the world understand the importance of nutrition and are gaining international interest. However, malnutrition has not improved as much as expected. This book is an interesting way for everyone involved in nutrition to learn how to eradicate malnutrition from the world. The translation was done with the help of artificial intelligence (machine translation by the service DeepL.com). The present version has been revised technically and linguistically by the author in collaboration with Professor Emeritus Dr. Andrew R. Durkin of Indiana University.
Author: Dr. Bernard Jensen Publisher: Penguin ISBN: 1101662557 Category : Health & Fitness Languages : en Pages : 353
Book Description
In Foods That Heal, Dr. Bernard Jensen uses the teachings of Hippocrates and VG Rocine, as well as his own research and theories, to offer compelling evidence that what we ingest has a profound effect on our health and wellbeing. Part One may change the way you look at your next meal. The section contains a host of helpful troubleshooting advice: health cocktails for common ailments, herbal teas, tonics, vitamin- and mineral-packed food combinations, and detailed data on the roles foods play in the optimum efficiency of specific bodily systems, functions, and overall health. Part Two provides an easy-to-understand guide to fruits and vegetables. Each listing in this section presents a history of use, a buyer’s guide, therapeutic benefits, and nutrient information. Part three contains easy-to-prepare recipes utilizing the “Foods That Heal.” Each recipe makes use of the freshest and most natural ingredients – ingredients that are not processed or altered by chemical preservatives, food colorings, or additives. Both those looking to improve their health and those interested in taking an active role in enhancing their overall wellbeing will find this book interesting, informative, and full of common-sense suggestions for attaining good health through proper nutrition.
Author: Robert J. Pekkanen Publisher: Oxford University Press ISBN: 0190050993 Category : Political Science Languages : en Pages : 1001
Book Description
"Book Abstract and Keywords: The study of Japanese politics has flourished over the past several decades. This Handbook provides a state-of-the-field overview for students and researchers of Japanese. The volume also serves to introduce Japanese politics to readers less familiar with Japan. In addition, the volume has a theme of "evaluating Japan's democracy." Taken as a whole, the volume provides a positive evaluation of the state of Japan's democracy. The volume is divided into two parts, roughly corresponding to domestic Japanese politics and Japan's international politics. Within the domestic politics part, there are four distinct sections: "Domestic Political Actors and Institutions," covering the Japanese Constitution, electoral systems, prime minister, Diet, bureaucracy, judiciary, and local government; "Political Parties and Coalitions," covering the Liberal Democratic Party, coalition government, Kōmeitō, and the political opposition; "Policymaking and the Public," covering the policymaking process, public opinion, civil society, and populism; and, "Political Economy and Social Policy," covering industrial, energy, social welfare, agricultural, monetary, and immigration policies, as well as social inequality. In the international relations part, there are four sections: "International Relations Frameworks," covering grand strategy, international organizations, and international status; "International Political Economy," covering trade, finance, foreign direct investment, the environment, economic regionalism, and the linkage between security and economics; "International Security," covering remilitarization, global and regional security multilateralism, nuclear nonproliferation, naval power, space security, and cybersecurity; and, "Foreign Relations" covering Japan's relations with the United States, China, South Korea, ASEAN, India, the European Union, and Russia. Keywords: international relations, comparative politics, democracy, international order, alliances, space security, elections, Liberal Democratic Party, multilateralism, remilitarization, international organizations, populism, civil society, coalitions, political parties, trade, finance monetary policy, foreign direct investment, cybersecurity"--
Author: Elizabeth Andoh Publisher: Ten Speed Press ISBN: 030781355X Category : Cooking Languages : en Pages : 330
Book Description
In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel
Author: Eric C. Rath Publisher: Reaktion Books ISBN: 1780236913 Category : Cooking Languages : en Pages : 280
Book Description
Cuisines in Japan have an ideological dimension that cannot be ignored. In 2013, ‘traditional Japanese dietary cultures’ (washoku) was added to UNESCO’s Intangible Cultural Heritage list. Washoku’s predecessor was “national people’s cuisine,” an attempt during World War II to create a uniform diet for all citizens. Japan’s Cuisines reveals the great diversity of Japanese cuisine and explains how Japan’s modern food culture arose through the direction of private and public institutions. Readers discover how tea came to be portrayed as the origin of Japanese cuisine, how lunch became a gourmet meal, and how regions on Japan’s periphery are reasserting their distinct food cultures. From wartime foodstuffs to modern diets, this fascinating book shows how the cuisine from the land of the rising sun shapes national, local, and personal identity.
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Author: Vaclav Smil
Author: Naomi Moriyama
Author: Naomi Moriyama
Author: Mami Nakamura
Author: Francis Valeo
Author: Teiji Nakamura
Author: Dr. Bernard Jensen
Author: Robert J. Pekkanen
Author: Elizabeth Andoh
Author: Eric C. Rath