Related Experiment Video
Updated: Jun 25, 2026
04:46
'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake
Published on: September 18, 2018
A new Japanese vegetarian food guide
Keiko Nakamoto1, Masako Arashi, Somboon Noparatanawong
1San-iku Food Company, Chiba, Japan. 5468-keiko@san-iku.co.jp
Asia-Pacific Journal of Public Health
|February 19, 2009
Summary
A new Japanese vegetarian food guide (JVFG) was developed to meet the nutritional needs of the growing vegetarian population in Japan. This guide provides practical serving recommendations for a balanced vegetarian diet.
Area of Science:
- Nutrition science
- Dietary guidelines
- Public health
Background:
- Vegetarianism is increasingly popular globally, supported by health benefits.
- Existing Asian nutritional tools do not specifically address Japanese vegetarian diets.
Purpose of the Study:
- To develop a specific Japanese vegetarian food guide (JVFG).
- To provide practical dietary recommendations for Japanese vegetarians.
Main Methods:
- The JVFG was based on the American Dietetic Association's position paper and the Japanese Food Guide Spinning Top.
- Dietary data was collected from three Japanese institutes specializing in vegetarian meals.
Main Results:
- The JVFG categorizes foods into six groups: vegetables (7.5 servings), grains (4.5), protein foods (4), milk (3), fruits (2), and fats, sugar, and seasonings (<3).
- The guide is designed for practical application by the public and health professionals.
Conclusions:
- The developed JVFG aims to ensure adequate nutrient intake for Japanese vegetarians.
- This guide addresses a gap in region-specific nutritional tools for vegetarian diets.
Related Concept Videos
01:29Sources of Food Contamination
Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...
01:23Dietary Connections
In biological systems, most metabolic pathways are interconnected. The cellular respiration processes that convert glucose to ATP—such as glycolysis, pyruvate oxidation, and the citric acid cycle—tie into those that break down other organic compounds. As a result, various foods—from apples to cheese to guacamole—end up as ATP. In addition to carbohydrates, food also contains proteins and lipids—such as cholesterol and fats. All of these organic compounds are used as energy sources to produce...
01:28Proteins: Dietary Sources and Requirements
Consuming animal-based products offers high-quality proteins that contain optimal levels and combinations of essential amino acids, crucial for tissue repair and growth. Foods like eggs, milk, fish, and most meats are a source of complete proteins. Legumes and cereals are abundant in proteins; however, they typically lack a full range of essential amino acids. As a result, they are considered incomplete protein sources. Some plant sources like soybeans, quinoa, and amaranth do contain complete...
01:30Regulation of Food Intake
Short-term regulation of food intake primarily involves neural signals from the gastrointestinal (GI) tract, blood nutrient levels, and GI tract hormones. Communication between the gut and brain via vagal nerve fibers plays a significant role in evaluating the contents of the gut. Clinical studies have shown that protein ingestion produces a more prolonged response in these nerve fibers compared to an equivalent amount of glucose. Additionally, the activation of stretch receptors caused by GI...
02:35Key Elements for Plant Nutrition
Like all living organisms, plants require organic and inorganic nutrients to survive, reproduce, grow and maintain homeostasis. To identify nutrients that are essential for plant functioning, researchers have leveraged a technique called hydroponics. In hydroponic culture systems, plants are grown—without soil—in water-based solutions containing nutrients. At least 17 nutrients have been identified as essential elements required by plants. Plants acquire these elements from the atmosphere, the...
01:27Principles of Food Preservation
Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...