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A new Japanese vegetarian food guide.
Asia Pac J Public Health. 2009 Apr; 21(2):160-9.AP

Abstract

Vegetarianism continues to gain popularity in Japan and the Westernized world, in part from decades of science supporting the health advantages of properly planned vegetarian-based diets. Although there are Asian nutritional tools, one specific to a Japanese vegetarian diet is lacking. Thus, the Japanese vegetarian food guide (JVFG) was developed and based in part on the American Dietetic Association position paper for vegetarian diets and the Japanese Food Guide Spinning Top. The JVFG was developed by collecting dietary information from 3 different institutes in Japan that specialize in regularly offering vegetarian meals. The JVFG was divided into 6 groups with respective recommended servings: vegetables (7.5), grains (4.5), protein foods (4), milk (3), fruits (2), and fats, sugar, and seasonings (<3). The JVFG was developed so that it would adequately provide for all nutrients and be structured for practical use by the general public as well as health professionals.

Authors+Show Affiliations

San-iku Food Company, Chiba, Japan. 5468-keiko@san-iku.co.jpNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19223365

Citation

Nakamoto, Keiko, et al. "A New Japanese Vegetarian Food Guide." Asia-Pacific Journal of Public Health, vol. 21, no. 2, 2009, pp. 160-9.
Nakamoto K, Arashi M, Noparatanawong S, et al. A new Japanese vegetarian food guide. Asia Pac J Public Health. 2009;21(2):160-9.
Nakamoto, K., Arashi, M., Noparatanawong, S., Kamohara, S., Radak, T., Tuchida, M., Miyazaki, K., Watanabe, S., Kudo, H., & Tanaka, A. (2009). A new Japanese vegetarian food guide. Asia-Pacific Journal of Public Health, 21(2), 160-9. https://doi.org/10.1177/1010539509331595
Nakamoto K, et al. A New Japanese Vegetarian Food Guide. Asia Pac J Public Health. 2009;21(2):160-9. PubMed PMID: 19223365.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A new Japanese vegetarian food guide. AU - Nakamoto,Keiko, AU - Arashi,Masako, AU - Noparatanawong,Somboon, AU - Kamohara,Seika, AU - Radak,Tim, AU - Tuchida,Mitsuru, AU - Miyazaki,Kyoichi, AU - Watanabe,Sanae, AU - Kudo,Hideki, AU - Tanaka,Akira, Y1 - 2009/02/17/ PY - 2009/2/19/entrez PY - 2009/2/19/pubmed PY - 2009/4/22/medline SP - 160 EP - 9 JF - Asia-Pacific journal of public health JO - Asia Pac J Public Health VL - 21 IS - 2 N2 - Vegetarianism continues to gain popularity in Japan and the Westernized world, in part from decades of science supporting the health advantages of properly planned vegetarian-based diets. Although there are Asian nutritional tools, one specific to a Japanese vegetarian diet is lacking. Thus, the Japanese vegetarian food guide (JVFG) was developed and based in part on the American Dietetic Association position paper for vegetarian diets and the Japanese Food Guide Spinning Top. The JVFG was developed by collecting dietary information from 3 different institutes in Japan that specialize in regularly offering vegetarian meals. The JVFG was divided into 6 groups with respective recommended servings: vegetables (7.5), grains (4.5), protein foods (4), milk (3), fruits (2), and fats, sugar, and seasonings (<3). The JVFG was developed so that it would adequately provide for all nutrients and be structured for practical use by the general public as well as health professionals. SN - 1010-5395 UR - https://www.unboundmedicine.com/medline/citation/19223365/A_new_Japanese_vegetarian_food_guide_ DB - PRIME DP - Unbound Medicine ER -