Delivering scientifically grounded healthy food to society while considering Japan’s food culture and health issue.
Connecting food and health to nurture the society of the future.
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 “open platform for learning and practice” accessible to everyone through graduate school education, collaborative research, and public lectures.
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 “Health and Well-Being for All” be achieved?
Can SDG3 “Health and Well-Being for All” be achieved?
Worldwide, the “triple burden of malnutrition” — chronic hunger, micronutrient deficiencies, and overnutrition — is expanding simultaneously. In developing countries, lifestyle-related diseases are rapidly increasing, while climate change, resource scarcity, and geopolitical risks destabilize food supplies. With the global population continuing to grow, the dual challenge of improving nutrition and ensuring sustainable food systems is urgent.
Challenges and Opportunities of Japanese Food
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 contribute to solving global nutrition issues from both health and sustainability perspectives. Yet domestically, problems such as excessive salt intake, calcium deficiency, and undernutrition in the elderly and female younger generation remain, along with health issues like cancer, stroke, and frailty.
Lack of Research Evidence and Delayed International Communication
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 scientifically, nor has it been systematically communicated internationally. As a result, despite growing interest and recognition abroad, efforts to reflect Japan’s unique knowledge in global nutrition policies and healthy eating guidelines have lagged behind.
Mismatch with 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 limiting energy, saturated fats, and red/processed meat, while encouraging whole grains, nuts, and other plant foods. However, in Japan, issues on obesity and ischemic heart disease are relatively small. 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?
How far should restrictions on animal protein, fat, and red/processed meat go?
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 the correction of calcium deficiency be emphasized?
Isn’t dietary diversity both a hallmark of Japanese food culture and a contributor to health?
What We Aim to Achieve
To address these challenges, this course will establish appropriate evaluation and scientific evidence for the Japanese diet and communicate its value globally. Guided by WHO’s principles of “appropriateness, balance, moderation, and diversity”, we will explore what constitutes a healthy diet 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 for nutrient challenges linked to Japanese dietary habits (e.g., excessive salt, calcium deficiency).
Examine evidence-based strategies for defining a “healthy diet” that respects Japanese dietary culture and contributes to solving national health issues.
Explore effective and efficient methods to implement research-based healthy eating practices into society.
Education and Human Resource Development
Provide systematic lectures on Nutritional Epidemiology / Public Health Nutrition (15 sessions, 2 credits) and research guidance within the Graduate School of Public Health.
Nurture young researchers by hosting faculty members, graduate students and researchers.
A public program for working adults, “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 shared dialogue on food, nutrition, and health, and building collaborative networks.
