Delivering scientifically grounded healthy food to society while considering Japan’s food culture and health challenges.
Connecting food and health to nurture the future society.
The Department of Food, Nutrition and Health aims to address Japan’s dietary culture and health challenges while delivering evidence-based knowledge to society. Centered on collaboration with companies and organizations, the department provides “an open platform for learning and practice” accessible to everyone through graduate school education, collaborative research, and public lecture series. This department is a social cooperation program with Ajinomoto Co., Inc. and Meiji Co., Ltd.
Message
To make use of knowledge about Japanese food culture and food environment development in global nutrition policy, we aim to realize a healthy society grounded in scientific evidence, with international communication and collaboration in view.
ProfessorNaoko Yamamoto
Graduate School of International University of Health and Welfare
While highlighting the healthful aspects of the Japanese diet and addressing its weaknesses, we will contribute to the further extension of Japan’s world-leading healthy life expectancy. As a department that serves as a ‘bridge’ connecting scientific evidence to society, we aim for practical outcomes. We welcome the participation of young researchers.
ProfessorShoichiro Tsugane
Graduate School of International University of Health and Welfare
How can Japan’s food environment contribute to addressing global NCD challenges? Together with diverse stakeholders, we will co-create pathways to solutions.
Specially Appointed ProfessorShuhei Nomura
Graduate School of International University of Health and Welfare
Our Awareness of the Issues
Global Nutrition Crisis
Can SDG3 “Good Health and Well-Being” be achieved?
Can SDG3 “Good Health and Well-Being” be achieved?
Worldwide, the triple burden of malnutrition — chronic hunger, micronutrient deficiencies, and overnutrition — is expanding. In developing countries, lifestyle-related diseases are also increasing rapidly, while climate change, resource scarcity, and geopolitical risks are destabilizing food supplies. As the global population continue to grow, improving nutrition while ensuring sustainable food systems has become an urgent global challenge.
Challenges and Opportunities of the Japanese Diet
Is the Japanese Diet Truly Healthy? What Does the Future Hold?
Is the Japanese Diet Truly Healthy? What Does the Future Hold?
The Japanese diet, with its diversity of ingredients, appropriate energy intake, and use of fermented foods, has the potential to help address global nutrition challenges from both health and sustainability perspectives. Yet domestically, problems such as excessive salt intake, calcium deficiency, and undernutrition among older adults and young women remain, along with health issues including cancer, stroke, and frailty.
Lack of Research Evidence and Limited Global Dissemination
Can the value of the Japanese diet be recognized globally?
Can the value of the Japanese diet be recognized globally?
The value of the Japanese diet has not been sufficiently evaluated through scientific research, nor has it been systematically communicated to the international community. As a result, despite growing interest and recognition abroad, efforts to reflect Japan’s unique knowledge in global nutrition policies and healthy dietary guidelines have lagged behind.
Rethinking Western Healthy Diet Models
The need for evidence-based clarification
～The need for evidence-based clarification
In Western countries, “healthy diet” models have been developed through government-industry-academia collaboration, focused mainly on tackling obesity and ischemic heart disease. These emphasize energy intake, saturated fats, and red/processed meat, while encouraging whole grains, nuts, and other plant foods. However, in Japan, the prevalence of obesity and ischemic heart disease is relatively low. Instead, issues such as being underweight, stroke, and calcium deficiency are more pressing, highlighting the limitations of directly applying Western standards.
Examples of questions about the applicability of Western dietary guidelines in Japan
Approaches to solving food and health issues in Western countries
Is energy restriction necessary for everyone?
To what extent should saturated fats be limited?
To what extent should animal protein, fat, and red/processed meat be restricted?
To what extent should carbohydrates and sugar be restricted?
Should sodium restriction place greater emphasis on the sodium-to-potassium ratio?
How should recommendations for protein and dietary fiber be designed?
How should recommendations for whole grains, fruits, vegetables, nuts, and legumes (FVNL) be tailored?
Japan’s unique approaches to solving food and health issues
Should greater emphasis be placed on correcting calcium deficiency?
Does dietary diversity, a hallmark of Japanese food culture, also contribute to better health?
What We Aim to Achieve
To address these challenges, this course was establish to promote the appropriate evaluation of the Japanese diet, build a strong scientific evidence base, and communicate its value to the world. Guided by WHO’s principles of adequacy, balance, moderation, and diversity, we will explore what constitutes healthy dietary patterns rooted in Japanese food culture.
Through evidence building, development of evaluation indicators, and fostering the next generation of researchers, we will maximize the potential of Japanese food and nutrition, aiming to realize a healthy longevity society and a sustainable food environment.
Activities
Research Activities
Build evidence to address nutrition challenges associated with Japanese dietary habits (e.g., excessive salt, calcium deficiency).
Examine evidence-based approaches to define a “healthy diet” that respects Japanese dietary culture and contributes to solving national health issues.
Explore effective and efficient methods to implement evidence-based healthy eating practices in society.
Education and Capacity Development
Provide systematic lectures on Nutritional Epidemiology / Public Health Nutrition (15 sessions, 2 credits) and research guidance within the Graduate School of Public Health.
Foster young researchers by welcoming faculty members, graduate students and research fellows..
Offer the public lecture series for working professionals, “Nogizaka School,” exploring the future of Japan’s nutrition strategy through dialogue and co-creation among government, industry, academia, communities, including the Japan Dietetic Association.
Engagement with Society
Collaborate with diverse stakeholders such as Ajinomoto Co., Inc., Meiji Co., Ltd., and the Japan Dietetic Association.
Engage in advocacy to enhance understanding of Japan’s nutrition challenges and drive change through policy proposals and public outreach.
Provide a platform for dialogue and collaborative networking on food, nutrition, and health.
