ArticleNutrients2018
What Constitutes Traditional and Modern Eating? The Case of Japan.
Article in Nutrients, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Offering vegetables to children at breakfast time in nursery and kindergarten settings: the Veggie Brek feasibility and acceptability cluster randomised controlled trial.The international journal of behavioral nutrition and physical activity · 2023Trial
- Traditional and modern eating in older adults: a comparison between an urban and rural sample from Gujarat, Western India.Health psychology and behavioral medicine · 2022Article
- Self-Reported Eating Speed Is Associated with Indicators of Obesity in Adults: A Systematic Review and Meta-Analysis.Healthcare (Basel, Switzerland) · 2021Review
- Understanding traditional and modern eating: the TEP10 framework.BMC public health · 2019Article
- Consumption of ultra-processed foods decreases the quality of the overall diet of middle-aged Japanese adults.Public health nutrition · 2019Article
- Comparison of Objective and Perceived Access to Food Stores Associated with Intake Frequencies of Vegetables/Fruits and Meat/Fish among Community-Dwelling Older Japanese.International journal of environmental research and public health · 2019Article
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Traditional Japanese dietary culture might be a factor contributing to the high life expectancy in Japan. As little is known about what constitutes traditional and modern eating in Japan, the aims of the current study were to (1) comprehensively compile and systematize the various facets of traditional and modern eating; and (2) investigate whether these facets also apply to traditional and modern eating in Japan. In Study 1, an extensive international literature review was performed. Forty-five facets of traditional and modern eating were compiled and systematized into the dimensions of what and how people eat, and into eleven separate subdimensions. In Study 2, 340 adults from Japan answered a questionnaire. Results showed that traditional and modern eating in Japan is reflected in both what and how people eat. Within these two dimensions, ten subdimensions were found: the ingredients, processing, temporal origin, spatial origin, and variety of consumed foods, as well as temporal, spatial, and social aspects, appreciation, and concerns when eating. This study provides a broad compilation of facets of traditional and modern eating in Japan. Future research should investigate how these facets are related to life expectancy and health.
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