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FURUMITSU Isato
Department Hiroshima shudo University The Faculty of Health Sciences Position Professor |
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| Language | English |
| Publication Date | 2018/01 |
| Type | Articles |
| Peer Review | With peer review |
| Title | What Constitutes Traditional and Modern Eating? The Case of Japan. |
| Contribution Type | Co-Authored Publication |
| Journal | Nutrients |
| Journal Type | Another Country |
| Publisher | MDPI |
| Volume, Issue, Pages | 10(2),pp.pii: E118 |
| Number of pages | 13 |
| Responsible for | Editing Japanese version of questionnaire and data collection |
| Author and coauthor | Gudrun Sproesser, Sumio Imada, Isato Furumitsu, Paul Rozin, Matthew B. Ruby, Naomi Arbit, Claude Fischler, Harald T. Schupp and Britta Renner |
| Details | Traditional Japanese dietary culture might be a factor contributing to the high life expectancy in Japan.The aims of the current study were to (1) comprehensively compile and systematize the various facets of traditional and modern eating; and (2) investigate whether these facets also apply to traditional and modern eating in Japan. In Study 1, an extensive international literature review was performed. Forty-five facets of traditional and modern eating were compiled and systematized into 340 adults from Japan answered a questionnaire. Results showed that traditional and modern eating in Japan is reflected in both what and how people eat. Within these two dimensions, ten subdimensions were found: the ingredients, processing, temporal origin, spatial origin, and variety of consumed foods, as well as temporal, spatial, and social aspects, appreciation, and concerns when eating. This study provides a broad compilation of facets of traditional and modern eating in Japan. |