Japanese Nutrition

Paper Summary:

The Japanese are among the healthiest group of persons in the world as a direct result of their consumption of soybean products, rice, fish and many varieties of seaweed. This paper examines the nutritional benefits of these food products to show how they benefit the Japanese.

Paper Outline:
Nutritional Benefits of Soy
Nutritional Benefits of Rice
Nutritional Benefits of Fish
Nutritional Benefits of Seaweed
Conclusion
References

From the Paper:

"The most common minerals found in fish and seafood products are iodine, magnesium, calcium, phosphorus, iron, potassium, copper and fluoride. These minerals are highly important in human physiology and are essential to good health. For example, eighty percent of the iodine in the body is located in the thyroid gland which contributes to normal body growth and to the metabolic system (i.e. proper digestion and the burning away of calories and fats); calcium contributes to bone density, the transmission of nerve impulses, muscle contraction, blood coagulation and cardiac function, meaning that it helps the heart to operate efficiently, and iron is necessary for the formation of hemoglobin which provides oxygen to all the internal tissues. In addition, fish plays a major role in a low cholesterol diet because the fatty acids present are polyunsaturated."

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