Eat & Live Well: India has lot to learn from Japan

As National Nutrition Month ends next week, undernutrition remains a concern, as does the rise of obesity and associated health issues, such as diabetes, hypertension and cardiovascular diseases. Even cancer is increasing alarmingly. These challenges are no longer restricted to adults but also affect younger populations.

As we grapple with this growing crisis, it’s worth looking at Japan, a country that has managed to establish a post-World War 2 enduring culture of health and wellness.

The secret to Japan’s success lies in a combination of long-term dietary focus, cultural practices and robust government policies. Despite rapid modernisation, Japan has maintained one of the highest life expectancies in the world, and ranks among the lowest in rates of chronic diseases. There are 3 key lessons India can learn from Japan:

Role of dieticians
Japan, with a population 1/12th that of India, has 4x dieticians. In 1947, as part of post-war reforms, Japan enacted the dietician law, formalising the profession with qualifications and regulations. This was further strengthened by the Nutrition Improvement Act of 1954, which mandated certified dieticians in schools, hospitals and companies.India’s dieticians are expected to get recognition under the National Commission for Allied and Healthcare Professions Act 2021. Although this is a step in the right direction, more needs to be done, such as requiring dieticians in all key institutions, schools and hospitals. As lifestyle diseases rise, integrating dieticians into our healthcare system and making their services accessible to all could be a game-changer.

Nutrition across life
Japan’s focus on nutrition begins at birth and continues throughout life. Introduced in 1942, the Maternal and Child Health Handbook provides info to pregnant women and new mothers on everything from nutrition and immunisations to parenting. This system encourages regular health checkups and personalised dietary advice, helps reduce infant mortality, and serves as a lifelong record of children’s health and development.India, too, could benefit from this experience. Despite maternal and child health programmes, challenges like maternal malnutrition and childhood stunting persist. Creating a standardised, universally available system like Japan’s handbook – along with follow- up care by healthcare workers and dieticians – could ensure that families receive consistent, quality care.

Food education
Japan also excels in integrating food education into daily life, starting from a young age. The Shokuiku Act of 2005 institutionalised food and nutrition education in schools. During lunch, classrooms become dining spaces, and students participate in serving food, cleaning up and learning about balanced diets. This hands-on experience fosters a sense of community and responsibility, while also providing practical nutrition education.

India, with its midday meal scheme, has taken significant steps toward ensuring schoolchildren receive free meals. But we can further enhance this initiative by incorporating food and nutrition education into school curricula, as Japan has done. Teaching students not just what to eat but why it is important can instil lifelong healthy habits.

In the workplace, many Japanese companies employ certified dieticians to manage workforce nutrition programmes. Some even volunteer to teach nutrition in schools, or host visits for students to understand how food is made. This holistic approach to food education could be adopted by Indian companies, contributing to both workplace wellness and broader societal health.

Fifth taste
Japan’s approach to nutrition isn’t just functional but also cultural. In 1908, chemist Kikunae Ikeda discovered umami, the ‘fifth taste’, which eventually led to the establishment of Ajinomoto (essence of flavour), the world’s first umami seasoning company that introduced monosodium glutamate (MSG).

Umami, often described as a savoury taste, plays a crucial role in Japanese cuisine. Unlike the harmful effects of excessive salt and sugar, MSG is the sodium salt of glutamate, which is naturally present in foods like tomatoes and mushrooms, and even in human breast milk. Despite misconceptions about MSG outside Japan till this day, it remains a key ingredient in enhancing the flavour of meals and plays a role in the country’s nutrition strategy, particularly in its efforts to reduce salt consumption.

India, with its vast and diverse population, faces unique challenges. However, by learning from Japan’s example and adapting it to our context, we can pave the way for a healthier future. One where every citizen has the knowledge and resources to eat well, live well.

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