The name of the country and foods and/or beverages commonly consumed
I chose Japan as the country of choice for the assignment. The most commonly consumed foods among the Japanese people include sushi and sashimi, ramen, Tempura, Kare-raisu (curry rice), and okonomiyaki (Murakami et al. 108). Under MyPlate, sushi and sashimi, Kare-raisu, and ramen are in the grains food group, while Tempura and okonomiyaki fall under the proteins food class.
A method of cooking commonly used
Most Japanese foods are prepared majorly through simmering, a softly and gradual technique for cooking food. Poaching is a term that refers to the process of preparing meals in liquid, or even simply the solvent itself, at an ambient temperature far below boiling point. It is a little more complicated than boiling, but only because continuous supervision is required.
A special occasion where food is consumed and foods that are consumed during this occasion
New Year’s Day in Japan is the most important day of the year. Oshogatsu, or New Year’s Eve in Japan, is a moment to ponder on the past year and look forward to the year ahead (Zamani-Farahani et al. 94). It is customary for families to make a special feast on New Year’s Eve that comprises delicacies such as fish cakes, coated salmon and daikon, and carrot salad for their loved ones to enjoy. Additionally, Ozouni, alternatively spelled ozoni or zoni, is a soup meal served on New Year’s Day (Zamani-Farahani et al. 95). Although there are numerous variations, the dish is typically made with chicken and various veggies, and tofu.
The meal patterns and eating customs/habits of the people
Most of the Japanese population has three meals a day. Dinner is often served between 6 and 7 p.m., while lunch is served between 11 a.m. and 2 p.m. Although not many establishments serve breakfast, a morning menu is often provided until around 10:00 a.m. Breakfast, they believe, is the essential dish of the day. Like the majority of Japanese individuals’ main meals, morning dishes must include a variety of dishes. For example, rice, egg, salmon, miso soup, seaweed, vegetables, and tea are included. Lunchtime meals are majorly comprised of ramen, udon, noodle meals, soba, and udon, gyudon meat bowls. A typical Japanese dinner includes rice, soup, and three courses. During the three meals, among the Japanese, all members of the family are usually present.
A health benefit and a health problem that may result due to the types of foods and beverages
Diet is undoubtedly a factor, as Okinawan foods are high in critical nutrients, carbohydrates, and anti-inflammatory chemicals while low in calories, processed sugar, and unhealthy fats, lowering the risk of chronic diseases. Notably, the Okinawan diet is typically substantial in potassium, which may help balance some of the detrimental consequences of excessive sodium consumption. On the other hand, greater salt intake can translate into higher water overload inside the vascular system, resulting in elevated blood pressure (Qian 45). Therefore, as the Okinawan helps reduce severe health conditions, it is unfit for consumption due to their higher potassium levels.
How the region is following the MyPlate or Dietary Guidelines
Most Japanese cuisines follow the MyPlate guidelines stipulated by the United States Department of Agriculture. For instance, the MyPlate procedures define grass-based foods as bread, pasta, cereal, oats, and barley. Similarly, in making sushi by the Japanese, every particle of rice is prepared with rice gin mix and then combined with various items, including fish, veggies, and nori, which is peculiar in its construction. Additionally, the MyPlate protocols and the Japanese dishes enumerate that all dishes made from fish, chicken and eggs, livestock, legumes, and soy elements make up the proteins food category.
Most Japanese cuisines differ from the MyPlate guidelines in the following two ways. First, manufactured foods rich in salt and sugar make up the majority of the typical American cuisine. Second, seafood, grains, and greens make up the bulk of Japanese food. For example, the teishoku, a traditional Japanese meal, includes fish, soup, rice, pickles, green vegetables, and a side salad, rather than the more common substantial portions of food products. Cutting eliminating one particular food or accentuating another, such as minimizing calories or boosting protein, is the goal of the MyPlate standards.
Works Cited
Murakami et al. “Meal-Specific Dietary Patterns and their Contribution to Overall Dietary Patterns in the Japanese Context: Findings from the 2012 National Health and Nutrition Survey, Japan.” Nutrition, vol. 59, 2019, pp. 108-115.
Qian, Qi. “Salt, Water and Nephron: Mechanisms of Action and Link to hypertension and chronic kidney disease.” Nephrology, vol. 23, 2018, pp. 44-49.
Zamani-Farahani et al. “From an Event to Tourist Attraction: A Typological Study of New Year Celebrations.” Journal of Policy Research in Tourism, Leisure and Events, vol. 11, no. 1, 2019, pp. 94-120.