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Shoku-iku, the Japanese way of health
Table of Contents
1. In the event of a failure of the test, the test shall be carried out in accordance with the procedure referred to in point (a) of paragraph 1
Due to the growing problem of obesity and civilization diseases (including in children), the Japanese government passed a law in 2005 introducing the right nutrition model into the school curriculum. Food education is compulsory from an early age, allowing children to learn the principles of proper nutrition at an early stage of life when their habits are formed, which translates into healthy lifestyles and healthy food choices in later years. It should be emphasized that the introduction of nutrition principles is not only about nutrition it is also about the consumption of oats and compound foods, as well as the way in which they are made and how they are prepared, but also about healthy lifestyle and healthy eating choices.2. The basic premises of the diet
He also examined the relationship between the food consumed, the environment, lifestyle, and the functioning of the body. It should be noted that, according to the Japanese, physical activity and adequate hydration are the basis for maintaining health. Instead, he encourages the conscious renunciation of such products and enjoyment of whole foods. He analyzed the nutritional value of the products that make up traditional Japanese foods, including whole grains, seafood, daikon, and kudzu.3. Diversity, a feast for the senses
It is important that the dishes are colourful (white; yellow; orange and red; green and blue; brown and black). In addition, the scent is important, so aromatic herbs and fresh seasonal products are used. However, the preparation and consumption of the dish should also be accompanied by a pleasurable sound stimulus. Shoku-iku emphasizes the diversity of preparation concepts. In particular, soybean preparations are distinguished by the presence of raw ingredients, the preservation of soybeans and soya.4. Location and seasonality
Imports of raw food are also associated with a decrease in its health values, which is why the Japanese choose local products. A significant part of the diet, as much as 4060% of the daily calories, is made up of cereals. It is worth noting that these are foods rich in dietary fiber, which improves the digestive process, is responsible for the proper state of the gut microflora, increases the sensation of satiety, and also prevents diseases such as colon cancer. Processing and storage greatly reduces nutritional value.5. Shared meals
It is designed to satisfy not only physiological needs but also those related to group membership and a sense of closeness. Research shows that people who eat meals alone are more at risk for depression, overweight, obesity, cardiovascular disease, and gastrointestinal ailments (Y. Shirasawa et al. 2018; T. Sakurai et al., 2021; H. Kim, S. In Japanese philosophy, attention is paid not only to the selection of ingredients, but also to the social dimension of eating.6. Rational meal planning
This is consistent with the increasingly popular zero-waste trend in Poland, which aims at greater environmental protection. They strive to respect food and minimize waste by consciously planning meals, as well as maximizing the use of these products.
