“The Health Benefits of Traditional Japanese Dietary Practices”
Modern Japanese cuisine offers both the best and worst dietary options for people seeking an optimal diet for long-term health. As a nutritionist for over 25 years, Dr. Tamura has been studying how aspects of the traditional Japanese diet promote health and may even prevent or delay the onset of typical chronic diseases as seen in Westernized countries. What may surprise people, however, is that the traditional Japanese diet is not the healthiest diet in the world, meaning Japan does not have the lowest rates of cardiovascular disease and diet-related cancers in the world. In this hands-on tasting workshop, Dr. Tamura will discuss how to avoid dietary pitfalls in Japan and how to maximize health benefits from certain foods.
Dr. Shirley Tamura is a career nutritionist with a specialty in Asian dietary practices. She earned her bachelors degree in Food Science and Dietetics at U.C. Berkeley’s College of Natural Resources, her masters in public health nutrition from U.C. Berkeley School of Public health, and her doctorate in nutrition-epidemiology from the Harvard School of Public Health. She is currently adjunct faculty at the University of Maryland Asia, having taught courses in nutrition and human biology for over ten years. Her passion is in nutrition education of the lay public, dedicated to empowering people with the right facts and tools to be able to influence and shape future health outcomes for themselves and their family.
Admission for this event is limited to 20 seats with a 500-yen charge for food supplies. Advance registration is required.
To register, please contact ICJC at firstname.lastname@example.org or 045.263.8009
This lecture is held in English.