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[null,"1.","Record Nr.",null,"UNINA9910510543103321"]
[null,null,"Autore",null,"Nakamura Teiji"]
[null,null,"Titolo",null,"Japan Nutrition"]
[null,null,"Pubbl/distr/stampa",null,"Singapore, : Springer Singapore Pte. Limited, 2021"]
[null,null,"ISBN",null,"981-16-6316-5"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (202 p.)"]
[null,null,"Collana",null,"Biomedical and Life Sciences Series"]
[null,null,"Classificazione",null,"MED000000SCI007000SOC000000TEC012000"]
[null,null,"Soggetti",null,"Biochemistry"]
[{"$nulls":4},"Food & beverage technology"]
[{"$nulls":4},"Medicine: general issues"]
[{"$nulls":4},"Society & social sciences"]
[{"$nulls":4},"Nutrició"]
[{"$nulls":4},"Política alimentària"]
[{"$nulls":4},"Llibres electrònics"]
[{"$nulls":4},"Japó"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,"Nota di contenuto",null,"Intro -- Introduction -- Contents -- About the Author -- Chapter 1: Preventing and Treating Disease with Nutrition -- 1.1 Establishment of the ``Nutrition Consultation Room´´ -- 1.1.1 Launch of the ``Nutrition Consultation Room´´ -- 1.1.2 Extension of Nutrition Counseling -- 1.2 Why Did I Choose Nutrition? -- 1.2.1 University Days -- 1.3 A Nutrient Deficiency Experiment -- 1.3.1 A Fateful Encounter and Employment -- 1.4 Training at Akasaka Szechuan Restaurant and Helping at the National Institute of Nutrition -- 1.4.1 Training in Chinese Cuisine -- 1.4.2 Helping Out at the National Institute of Nutrition -- 1.5 I´m Glad I Learned About Nutrition -- Chapter 2: The Birth of Nutrition and the Systematization of Learning -- 2.1 ``Nourishing´´ Is Wrong -- 2.1.1 Nutritional Value Depends on the Person -- 2.1.2 What Are Healthy Foods? -- 2.2 Nutritional Status of Humans -- 2.2.1 Nutritional Deficiencies and Excesses -- 2.3 The Birth of Nutrition -- 2.3.1 Nutrition and Life Sciences -- 2.3.2 The Founder of Nutrition -- 2.4 Systematization of Nutritional Science -- 2.4.1 Calorimetric Studies -- 2.4.2 Carbohydrate and Fat Research -- 2.4.3 Protein Research -- 2.4.4 Vitamin Research -- 2.4.5 Mineral Research -- 2.5 Composition and Nutrition of the Human Body -- 2.5.1 Changes "]
[{"$nulls":4},"in Nutrients in the Human Body -- 2.6 Nutrition and Biochemistry -- 2.6.1 Conflict Between Nutrition and Biochemistry -- 2.6.2 Linkage Between Nutrition and Biochemistry -- 2.7 Advances in Nutrition and the Human Diet -- 2.7.1 Development of Complete Nutritional Foods -- 2.8 Human Evolution and Nutrition -- 2.8.1 The Need for Nutrition Science -- 2.8.2 Acquisition of Omnivorousness -- 2.8.3 Characteristics and Evolution of Homo sapiens -- Bibliography -- Chapter 3: History of Nutritional Improvement in Japan -- 3.1 Introduction to Nutrition -- 3.1.1 The Concept of Chinese Medicine."]
[{"$nulls":4},"3.1.2 Anglo-American Nutrition and German Medicine -- 3.1.3 A Fusion of Traditional Japanese Food and Western Food -- 3.2 The Beriberi Controversy and the Basic Law on Food Education -- 3.2.1 Longing for White Rice and Beriberi -- 3.2.2 The Army and Navy Legume Controversy -- 3.2.3 Promulgation of the Nutrition Education Basic Act -- 3.3 Establishment of the National Institute of Nutrition and the Rice Riots -- 3.3.1 Dr. Tadasu Saiki and Nutrition -- 3.3.2 Establishment of the National Institute of Nutrition -- 3.3.3 Rice Riots and Nutritional Research -- 3.4 The State of Nutrition During and After World War II and the Birth of the Nutritionist System -- 3.4.1 Establishment of a Nutrition School -- 3.4.2 Founding of the Japan Dietetic Association -- 3.4.3 The End of the War and the Deterioration of Nutritional Conditions -- 3.5 Postwar Reconstruction and Improvement of Nutrition in Japan -- 3.5.1 Setting Up the Nutrition Improvement Act -- 3.5.2 This ``Kitchen Car´´ Is Not a ``Food Truck´´ -- 3.5.3 Improved Nutritional Status -- 3.6 Achievements in Improving Nutrition and the Crisis of the Dietitian System -- 3.6.1 Prevention of the Bill to Abolish Dietitian Act and the Establishment of the Society for Nutrition Improvement -- 3.7 Emergence of Lifestyle-Related Diseases and the Birth of the Registered Dietitian system -- 3.7.1 Pathological Nutrition Workshop and End -- 3.8 School Lunches and Nutrition Education -- 3.8.1 History of School Lunches -- 3.8.2 Enactment of the Nutrition Teacher System and the Nutrition Education Basic Act -- Timeline of the History of Nutritional Improvement in Japan -- Bibliography -- Chapter 4: Transformation to Human Nutrition -- 4.1 Human Nutrition and Norimasa Hosoya -- 4.1.1 Diversity of Nutritional Issues -- 4.1.2 The Birth of Human Nutrition -- 4.2 Initiatives for Human Nutrition."]
[{"$nulls":4},"4.2.1 Encounter with Dr. Norimasa Hosoya -- 4.2.2 Overseas Training -- 4.2.3 From Nutritional Requirements to Dietary Intakes Standard -- 4.3 Inauguration of the ``Committee to Study the Role of Dietitians in the 21st Century´´ -- 4.3.1 The Need for Clinical Dietitians -- 4.3.2 Proposal of the Committee -- 4.4 Innovations After the Law Reform 2000 -- 4.4.1 From the Nutrition Improvement Act to the Health Promotion Act -- 4.4.2 Changes in Dietetic Work -- 4.4.3 Launch of the NST -- 4.5 Nutrition Management and Nutrition Care Process -- 4.5.1 Introduction of the NCP -- 4.5.2 Proposals for International Standardization -- 4.6 The Significance and Methods of Nutritional Diagnosis -- 4.6.1 Definition of a Nutritional Diagnosis -- 4.7 Writing Nutritional Diagnoses and Nutritional Interventions, Development of Monitoring -- 4.7.1 PES and Nutritional Diagnosis -- 4.7.2 Nutritional Interventions -- 4.7.3 Monitoring and Re-assessment -- 4.8 Dr. Hosoya´s Last Message -- Bibliography -- Chapter 5: Team Medicine and Multidisciplinary Education -- 5.1 Birth and Development of Team Care -- 5.1.1 The Birth of Team Medicine and Interprofessional Work in Europe and America -- 5.1.2 Promoting Team Medicine in Japan -- 5.2 IPW and Nutrition -- 5.2.1 NST and Total Parenteral Nutrition -- 5.2.2 Launch of JSPEN -- 5.3 Interprofessional Education and the Challenge of Kanagawa University of Human Services -- 5.3.1 The Importance of "]
[{"$nulls":4},"Interprofessional Education -- 5.3.2 Education of Kanagawa University of Human Services -- Bibliography -- Chapter 6: Safe and Appetizing Patient Meals -- 6.1 History of Hospital Meals -- 6.1.1 From a Complete Meal System to the Standard Meal System -- 6.1.2 Report on the Calorific Requirements of Hospital Meals for General Patients -- 6.1.3 Start of the Inpatient Meal Treatment System -- 6.2 Hospital Meals Are Bad."]
[{"$nulls":4},"6.2.1 The Problem of the Producer -- 6.2.2 The Problem of the Eater -- 6.3 Warm Is Warm, Cold Is Cold -- 6.3.1 Improving Where Patients Eat -- 6.4 Softening in Front and Hardening in Back for a Pleasant Meal -- 6.4.1 Introduction of a Selection Menu -- 6.4.2 Computerization of the Hospital Meal System -- 6.5 Future Hospital Meals and Clinical Nutrition Management -- 6.5.1 Controlling Medical Costs Through Clinical Nutrition Management -- 6.5.2 Hospital Meals and the Way Out -- 6.6 Characteristics of Diet Therapy by Disease -- Bibliography -- Chapter 7: Nutrition for a 100 Year Life -- 7.1 What Is the Extension of Healthy Life Expectancy? -- 7.1.1 The Challenges of a 100 Year Life -- 7.1.2 New Perspectives on Health -- 7.2 Physiological Changes and Nutrition in the Elderly -- 7.2.1 Causes of Malnutrition in the Elderly -- 7.3 The Risk of Eating in Moderation for Elderly People -- 7.3.1 Pitfalls of Energy Restriction Research -- 7.4 Sarcopenia and Frailty -- 7.4.1 Causes of Sarcopenia and Frailty -- 7.4.2 How to Become an Independent Elderly Person -- 7.4.3 Response to the Individualization of Nutrition and Diet Therapy -- 7.5 Nutritional Dietary Care for the Elderly at Home -- 7.5.1 Key Points on Improving Nutrition for the Elderly at Home -- Bibliography -- Chapter 8: Nutrition in Japan from an International Perspective -- 8.1 ``We Could Really Have an International Conference in Japan!´´ -- 8.1.1 Opening of the ICD in Japan -- 8.1.2 Opening Declaration with Ad-Libs -- 8.2 Determined to Attract International Conferences -- 8.2.1 The Hard Road to Attraction -- 8.2.2 The Decision to Attract -- 8.3 Red Roses on the Congress Bag -- 8.3.1 Defeated by the Philippines -- 8.3.2 Victory over Australia -- 8.3.3 Busy Days of Preparation -- 8.4 Hitting the Wall Many Times -- 8.4.1 Overcoming Life Threats."]
[{"$nulls":4},"8.4.2 The Then Prime Minister Koizumi´s Quest for Perfection -- 8.4.3 Deep-Rooted Resentment -- 8.5 Introduction of the History of Nutritional Improvement in Japan -- 8.5.1 From a Short-Life Country to a Long-Life Country -- 8.5.2 Improving Dietary Nutrition and Nutrition Policy and to Japan Nutrition -- 8.6 Everyone Was Impressed -- 8.6.1 Closing Ceremony of ICD 2008 -- 8.6.2 Crying Out Loud -- 8.6.3 International Congress Attraction and Hosting Contribution Award -- 8.7 Contribution to Asia -- 8.7.1 Nutrition in Developing Countries -- 8.7.2 International Contribution to the Training of Registered Dietitians -- 8.8 Economic Development Alone Will Not Solve the Nutrition Problem -- 8.8.1 Introduction in Nature -- Bibliography -- Chapter 9: Cutting-Edge Science and Technology and Personalized Nutritional Advice -- 9.1 Society 5.0 and Nutrition -- 9.1.1 Working Toward an Ideal Society -- 9.1.2 Development of AI -- 9.2 AI and Robots Are Not the Ones to Fight -- 9.2.1 Utilizing AI -- 9.2.2 Strengths and Weaknesses of AI -- 9.3 Teaching Nutrition to Create Behavior Change -- 9.3.1 Behavior Change Theory -- 9.4 Nutritional Guidance That Is More in Line with People, Which AI and Robots Cannot Do -- 9.4.1 Nutrition Counseling Skills That Registered Dietitians Should Acquire -- Chapter 10: A Sustainable Healthy Diet -- 10.1 Nutrition Is the Foundation of Well-Being -- 10.2 SDGs and Nutrition -- 10.2.1 Goal 1: Ending Poverty -- 10.2.2 Goal 2: Reducing Hunger to Zero -- 10.2.3 Goal 3: Health and Welfare for All -- 10.2.4 Goal 4: Quality Education for All -- 10.2.5 Goal 5: Achieving Gender Equality -- 10.2.6 Goal 8: "]
[{"$nulls":4},"Job Satisfaction and Economic Growth -- 10.2.7 Goal 11: Creating an Environment in Which People Can Continue to Live -- 10.3 ``Sustainable Healthy Diet´´ -- 10.4 Emergency Nutrition Management -- Bibliography."]
[{"$nulls":4},"Chapter 11: For Those Who Hope to Study Health, Medical Care and Welfare."]
[null,null,null,"Sommario/riassunto","This Open Access auto-translation book demonstrates a time series of nutrition improvement in Japan since the introduction of nutrition sciences to Japan about 150 years ago. The chapters present the historical event where nutritional deficiency due to food shortage was improved in almost a century, by the introduction of nutrition policy and practices such as the \"Nutrition Improvement Law\". The book contributed to the construction of a longevity nation by resolving the double burden of malnutrition, which is a mixture of undernutrition and overnutrition and creating a social environment in which sustainable healthy diets can be accessed. This publication is designed mainly for nutrition specialists, nutritionists, nutrition administrators, medical doctors, pharmacists, nurses, physiotherapists, nutrition educators, cookers, nutrition volunteers, health and nutrition food developers, school lunch managers, and etc. Furthermore, students studying nutrition, teachers involved in the education and training of dietitians, and general consumers who are interested in nutrition, diets, and how to improve malnutrition, will find this book useful. Through this book, dietitians, nutrition volunteers, and consumers engaged in nutrition improvement can understand the significance of nutrition improvement and know specific methods. Young nutritionists who will study and research nutrition can learn the importance of nutrition and take pride in nutrition research. The government official who implements nutrition policy can know the concrete method of nutrition policy. Today, people around the world understand the importance of nutrition and are gaining international interest. However, malnutrition has not improved as much as expected. This book is an interesting way for everyone involved in nutrition to learn how to eradicate malnutrition from the world. The translation was done with the help of artificial intelligence (machine translation by the service DeepL.com). The present version has been revised technically and linguistically by the author in collaboration with Professor Emeritus Dr. Andrew R. Durkin of Indiana University."]