Japanese Diet

Due in no small part to their diet nutrition and eating habits, the Japanese enjoy the best health, a low rate of obesity and the greatest longevity in the world. Here are a few facts about what the average person in Japan eats and how it impacts upon health, weight and obesity-related disease. Before examining Japanese eating habits, here’s a quick comparison of obesity prevalence in Japan and America, as a percentage of the population: obesity level in Japan 2.9 percent (males), 3.3 percent (females); obesity level in America 27.7 percent (males), 34.0 percent (females).

Japanese Diet Habits

- The Japanese eat just over 30 percent of their food calories in the form of fat. Most of this dietary fat is polyunsaturated. This compares with 40-55 percent in most European countries.

- The Japanese diet includes about 55 percent of calories as carbohydrates, mostly higher-fiber wholegrains or lower-GI carbs. About 15-20 percent of calories are consumed in the form of protein.

- The Japanese typically eat three meals a day. A typical breakfast is rice with a soy-based soup like Miso with ingredients like seaweed and vegetables, and a little grilled fish. A typical lunch is rice with a combination of chicken and vegetables cooked in broth, with eggs. A typical dinner is rice with grilled fish and meat, with boiled greens and (you’ve guessed it) miso soup.

- Compared to Americans, the average Japanese eats much more fish (average 3.5oz per day) and soy protein and much less red meat.

- The staple food of the Japanese diet is rice. For example, a basic meal might include steamed rice, a soy-based soup like Miso, with side dishes of (eg) fish/seafood, vegetables, seaweed, chicken, and noodles.

- The Japanese are traditional consumers of sea vegetables like seaweed. As much as 25 percent of all food dishes in the Japanese diet contain some variety of seaweed.

- The Japanese have the highest flavonoid intake in the world, (65g per day, versus 13g per day in America). Flavonoids, a type of phytochemical, are plant compounds with powerful antioxidant properties. They are found in large quantities in soy foods, legumes (beans) and to a lesser extent in tea, onions, and certain fruits such as cranberries. Nutritionists believe that this high consumption of antioxidant foods may account for the low rates of diet-related diseases in Japan, like cancer.

resource:http://www.diet-i.com/japanese-diet.htm

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ddk kat nihon pom buknnye mkn mknn cam nihonjin sgt pom..nk exercise?mmg jauh la lagi :p

so camne la nk diet nii..sedihnye sedihnye..