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Transcript of JAPAN
Men live to 79 years old, women live 86 year old.
Agriculture, forestry, fishing
8% of all the fish caught in the world.
Each person in Japan eat more than 150 lb of fish per year (3lbs per week) Geography Located in the north Pacific off the coast of Russia and the Korean peninsula.
Slightly smaller than California.
More than 50% of the country is mountainous and covered by forest. About half of Japan's arable land for growing rice. Religion Buddhist religion and Shintoism religion.
Buddhism led to a ban on eating meat therefore sushi became popular.
Sake is an important part of Shinto religion. Economy Trade with other countries brought western style food
Dutch: corn, potatoes, sweet potatoes.
Late 19th century: bread, coffee, and icing cream
Packaged foods: instant noodles, instant miso soup, and instant pickling mixes. Climate Summer is hot and humid
Mid June there is rainy season
Winters are usually mild, northern areas receiving more snow.
Spring and autumn are usually sunny with mild temperatures. Staple Foods Rice Rice growing began in Japan about 2500 years ago
Introduced from southern China
Japan likes glutinous, short-grained variety
Rice is seen as the center of the meal
Consists of protein, iron, fiber, and vitamins B and E Seafood Totally surrounded by sea
Large variety of fish
Spring red sea bream, autumn Pacific saury, and winter yellow tail
Fish that frequently migrate through Japanese waters are pacific saury, mackerel, jack mackerel, and sardines
The freshest fish are usually served raw Noodles Udon
Soba Wagyu Beef A specific breed of cattle raised in Japan
Melt in the mouth texture and rich luxurious taste Vegetables Daikon Radish Breakfast Steamed rice or okayu
Tamagoyaki – rolled omelet with grated daikon radish Lunch Fast Food
Noodle Bowls Dinner Rice
Pickled Vegetables Milk and Alternatives Japan daily intake 2 serving a day per person.
Major sources are cheese, like Camembert and Danish blue cheese.
Yogurt they eat mostly is Caspian Sea and yogurt smoothies.
For milk they drink regular cow’s milk.
Camembert cheese is high in saturated/ fat per 250g serving. 3-5servings of meat/alternatives
Fried, grilled, stir fried, steamed, boiled
Most of the methods are healthy
Common dish that is fried is Tonkatsu or tempura.
Common side dish is usually fish Meat and Alternatives Vegetables Only require 5-6 servings of vegetables
Usually pickled vegetables or steamed vegetables
Daikon –white radish
Eggplant Fruits Fruit is usually eaten as dessert
Persimmons Grains In Japan they mostly eat white, glutinous rice.
Low in fiber: about 1-2g per one cup serving.
If they eat brown rice instead they can get more dietary fiber, fat and calcium
Moving towards bread for breakfast and noodles for lunch.
Soba noodles are made from buckwheat which contains 4.54g of fibre per cup Fats and Oils Their fat intake is mostly from fish, shellfish, and meat
Their oil is mainly from soybean oil and Rapeseed oil (canola oil)
Average fat intake is below 60g per day
26% of energy intake is fat Nutritional Consequences cancer
osteoporosis Too much meat Too much sodium High blood pressure
Kidney disease Too little Fruits and Vegetables not a lot of soluble fiber
increases risks for high blood cholesterol
vitamin and mineral intake is less Too little milk products Osteoporosis Questions? The End Holland, James-Henry. "Traditional Japanese Cuisine." Encyclopedia of Food and Culture. Ed. Solomon H. Katz. Vol. 2. New York: Charles Scribner's Sons, 2003. 318-324. Global Issues In Context. Web. 3 Apr. 2013.http://japanesefood.about.com/cs/styles/a/breakfast.htm http://www.globalgourmet.com/destinations/japan/japanwhat.html#axzz2PRmmiXKZ http://gohere.4japan.info/daily-japanese-meals/ http://japanesefood.about.com/od/holidaytraditionalfood/a/introduction.htm http://japanesefood.about.com/cs/styles/a/breakfast.htm http://ajcn.nutrition.org/content/71/1/189S.full http://factsanddetails.com/japan.php?itemid=653&catid=18 http://www.livestrong.com/article/525713-the-nutrition-in-daikon/