Japan Nutrition.

Japan Nutrition.

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Bibliographic Details
:
Nakamura, Teiji.
Place / Publishing House:Singapore : : Springer Singapore Pte. Limited,, 2021.
©2022.
Year of Publication:2021
Edition:1st ed.
Language:English
Online Access:
Physical Description:1 online resource (202 pages)
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Table of Contents:
  • Intro
  • Introduction
  • Contents
  • About the Author
  • Chapter 1: Preventing and Treating Disease with Nutrition
  • 1.1 Establishment of the ``Nutrition Consultation Room ́́-- 1.1.1 Launch of the ``Nutrition Consultation Room ́́-- 1.1.2 Extension of Nutrition Counseling
  • 1.2 Why Did I Choose Nutrition?
  • 1.2.1 University Days
  • 1.3 A Nutrient Deficiency Experiment
  • 1.3.1 A Fateful Encounter and Employment
  • 1.4 Training at Akasaka Szechuan Restaurant and Helping at the National Institute of Nutrition
  • 1.4.1 Training in Chinese Cuisine
  • 1.4.2 Helping Out at the National Institute of Nutrition
  • 1.5 Iḿ Glad I Learned About Nutrition
  • Chapter 2: The Birth of Nutrition and the Systematization of Learning
  • 2.1 ``Nourishing ́́Is Wrong
  • 2.1.1 Nutritional Value Depends on the Person
  • 2.1.2 What Are Healthy Foods?
  • 2.2 Nutritional Status of Humans
  • 2.2.1 Nutritional Deficiencies and Excesses
  • 2.3 The Birth of Nutrition
  • 2.3.1 Nutrition and Life Sciences
  • 2.3.2 The Founder of Nutrition
  • 2.4 Systematization of Nutritional Science
  • 2.4.1 Calorimetric Studies
  • 2.4.2 Carbohydrate and Fat Research
  • 2.4.3 Protein Research
  • 2.4.4 Vitamin Research
  • 2.4.5 Mineral Research
  • 2.5 Composition and Nutrition of the Human Body
  • 2.5.1 Changes in Nutrients in the Human Body
  • 2.6 Nutrition and Biochemistry
  • 2.6.1 Conflict Between Nutrition and Biochemistry
  • 2.6.2 Linkage Between Nutrition and Biochemistry
  • 2.7 Advances in Nutrition and the Human Diet
  • 2.7.1 Development of Complete Nutritional Foods
  • 2.8 Human Evolution and Nutrition
  • 2.8.1 The Need for Nutrition Science
  • 2.8.2 Acquisition of Omnivorousness
  • 2.8.3 Characteristics and Evolution of Homo sapiens
  • Bibliography
  • Chapter 3: History of Nutritional Improvement in Japan
  • 3.1 Introduction to Nutrition
  • 3.1.1 The Concept of Chinese Medicine.
  • 3.1.2 Anglo-American Nutrition and German Medicine
  • 3.1.3 A Fusion of Traditional Japanese Food and Western Food
  • 3.2 The Beriberi Controversy and the Basic Law on Food Education
  • 3.2.1 Longing for White Rice and Beriberi
  • 3.2.2 The Army and Navy Legume Controversy
  • 3.2.3 Promulgation of the Nutrition Education Basic Act
  • 3.3 Establishment of the National Institute of Nutrition and the Rice Riots
  • 3.3.1 Dr. Tadasu Saiki and Nutrition
  • 3.3.2 Establishment of the National Institute of Nutrition
  • 3.3.3 Rice Riots and Nutritional Research
  • 3.4 The State of Nutrition During and After World War II and the Birth of the Nutritionist System
  • 3.4.1 Establishment of a Nutrition School
  • 3.4.2 Founding of the Japan Dietetic Association
  • 3.4.3 The End of the War and the Deterioration of Nutritional Conditions
  • 3.5 Postwar Reconstruction and Improvement of Nutrition in Japan
  • 3.5.1 Setting Up the Nutrition Improvement Act
  • 3.5.2 This ``Kitchen Car ́́Is Not a ``Food Truck ́́-- 3.5.3 Improved Nutritional Status
  • 3.6 Achievements in Improving Nutrition and the Crisis of the Dietitian System
  • 3.6.1 Prevention of the Bill to Abolish Dietitian Act and the Establishment of the Society for Nutrition Improvement
  • 3.7 Emergence of Lifestyle-Related Diseases and the Birth of the Registered Dietitian system
  • 3.7.1 Pathological Nutrition Workshop and End
  • 3.8 School Lunches and Nutrition Education
  • 3.8.1 History of School Lunches
  • 3.8.2 Enactment of the Nutrition Teacher System and the Nutrition Education Basic Act
  • Timeline of the History of Nutritional Improvement in Japan
  • Bibliography
  • Chapter 4: Transformation to Human Nutrition
  • 4.1 Human Nutrition and Norimasa Hosoya
  • 4.1.1 Diversity of Nutritional Issues
  • 4.1.2 The Birth of Human Nutrition
  • 4.2 Initiatives for Human Nutrition.
  • 4.2.1 Encounter with Dr. Norimasa Hosoya
  • 4.2.2 Overseas Training
  • 4.2.3 From Nutritional Requirements to Dietary Intakes Standard
  • 4.3 Inauguration of the ``Committee to Study the Role of Dietitians in the 21st Century ́́-- 4.3.1 The Need for Clinical Dietitians
  • 4.3.2 Proposal of the Committee
  • 4.4 Innovations After the Law Reform 2000
  • 4.4.1 From the Nutrition Improvement Act to the Health Promotion Act
  • 4.4.2 Changes in Dietetic Work
  • 4.4.3 Launch of the NST
  • 4.5 Nutrition Management and Nutrition Care Process
  • 4.5.1 Introduction of the NCP
  • 4.5.2 Proposals for International Standardization
  • 4.6 The Significance and Methods of Nutritional Diagnosis
  • 4.6.1 Definition of a Nutritional Diagnosis
  • 4.7 Writing Nutritional Diagnoses and Nutritional Interventions, Development of Monitoring
  • 4.7.1 PES and Nutritional Diagnosis
  • 4.7.2 Nutritional Interventions
  • 4.7.3 Monitoring and Re-assessment
  • 4.8 Dr. Hosoyaś Last Message
  • Bibliography
  • Chapter 5: Team Medicine and Multidisciplinary Education
  • 5.1 Birth and Development of Team Care
  • 5.1.1 The Birth of Team Medicine and Interprofessional Work in Europe and America
  • 5.1.2 Promoting Team Medicine in Japan
  • 5.2 IPW and Nutrition
  • 5.2.1 NST and Total Parenteral Nutrition
  • 5.2.2 Launch of JSPEN
  • 5.3 Interprofessional Education and the Challenge of Kanagawa University of Human Services
  • 5.3.1 The Importance of Interprofessional Education
  • 5.3.2 Education of Kanagawa University of Human Services
  • Bibliography
  • Chapter 6: Safe and Appetizing Patient Meals
  • 6.1 History of Hospital Meals
  • 6.1.1 From a Complete Meal System to the Standard Meal System
  • 6.1.2 Report on the Calorific Requirements of Hospital Meals for General Patients
  • 6.1.3 Start of the Inpatient Meal Treatment System
  • 6.2 Hospital Meals Are Bad.
  • 6.2.1 The Problem of the Producer
  • 6.2.2 The Problem of the Eater
  • 6.3 Warm Is Warm, Cold Is Cold
  • 6.3.1 Improving Where Patients Eat
  • 6.4 Softening in Front and Hardening in Back for a Pleasant Meal
  • 6.4.1 Introduction of a Selection Menu
  • 6.4.2 Computerization of the Hospital Meal System
  • 6.5 Future Hospital Meals and Clinical Nutrition Management
  • 6.5.1 Controlling Medical Costs Through Clinical Nutrition Management
  • 6.5.2 Hospital Meals and the Way Out
  • 6.6 Characteristics of Diet Therapy by Disease
  • Bibliography
  • Chapter 7: Nutrition for a 100 Year Life
  • 7.1 What Is the Extension of Healthy Life Expectancy?
  • 7.1.1 The Challenges of a 100 Year Life
  • 7.1.2 New Perspectives on Health
  • 7.2 Physiological Changes and Nutrition in the Elderly
  • 7.2.1 Causes of Malnutrition in the Elderly
  • 7.3 The Risk of Eating in Moderation for Elderly People
  • 7.3.1 Pitfalls of Energy Restriction Research
  • 7.4 Sarcopenia and Frailty
  • 7.4.1 Causes of Sarcopenia and Frailty
  • 7.4.2 How to Become an Independent Elderly Person
  • 7.4.3 Response to the Individualization of Nutrition and Diet Therapy
  • 7.5 Nutritional Dietary Care for the Elderly at Home
  • 7.5.1 Key Points on Improving Nutrition for the Elderly at Home
  • Bibliography
  • Chapter 8: Nutrition in Japan from an International Perspective
  • 8.1 ``We Could Really Have an International Conference in Japan! ́́-- 8.1.1 Opening of the ICD in Japan
  • 8.1.2 Opening Declaration with Ad-Libs
  • 8.2 Determined to Attract International Conferences
  • 8.2.1 The Hard Road to Attraction
  • 8.2.2 The Decision to Attract
  • 8.3 Red Roses on the Congress Bag
  • 8.3.1 Defeated by the Philippines
  • 8.3.2 Victory over Australia
  • 8.3.3 Busy Days of Preparation
  • 8.4 Hitting the Wall Many Times
  • 8.4.1 Overcoming Life Threats.
  • 8.4.2 The Then Prime Minister Koizumiś Quest for Perfection
  • 8.4.3 Deep-Rooted Resentment
  • 8.5 Introduction of the History of Nutritional Improvement in Japan
  • 8.5.1 From a Short-Life Country to a Long-Life Country
  • 8.5.2 Improving Dietary Nutrition and Nutrition Policy and to Japan Nutrition
  • 8.6 Everyone Was Impressed
  • 8.6.1 Closing Ceremony of ICD 2008
  • 8.6.2 Crying Out Loud
  • 8.6.3 International Congress Attraction and Hosting Contribution Award
  • 8.7 Contribution to Asia
  • 8.7.1 Nutrition in Developing Countries
  • 8.7.2 International Contribution to the Training of Registered Dietitians
  • 8.8 Economic Development Alone Will Not Solve the Nutrition Problem
  • 8.8.1 Introduction in Nature
  • Bibliography
  • Chapter 9: Cutting-Edge Science and Technology and Personalized Nutritional Advice
  • 9.1 Society 5.0 and Nutrition
  • 9.1.1 Working Toward an Ideal Society
  • 9.1.2 Development of AI
  • 9.2 AI and Robots Are Not the Ones to Fight
  • 9.2.1 Utilizing AI
  • 9.2.2 Strengths and Weaknesses of AI
  • 9.3 Teaching Nutrition to Create Behavior Change
  • 9.3.1 Behavior Change Theory
  • 9.4 Nutritional Guidance That Is More in Line with People, Which AI and Robots Cannot Do
  • 9.4.1 Nutrition Counseling Skills That Registered Dietitians Should Acquire
  • Chapter 10: A Sustainable Healthy Diet
  • 10.1 Nutrition Is the Foundation of Well-Being
  • 10.2 SDGs and Nutrition
  • 10.2.1 Goal 1: Ending Poverty
  • 10.2.2 Goal 2: Reducing Hunger to Zero
  • 10.2.3 Goal 3: Health and Welfare for All
  • 10.2.4 Goal 4: Quality Education for All
  • 10.2.5 Goal 5: Achieving Gender Equality
  • 10.2.6 Goal 8: Job Satisfaction and Economic Growth
  • 10.2.7 Goal 11: Creating an Environment in Which People Can Continue to Live
  • 10.3 ``Sustainable Healthy Diet ́́-- 10.4 Emergency Nutrition Management
  • Bibliography.
  • Chapter 11: For Those Who Hope to Study Health, Medical Care and Welfare.

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