#Japan #Ajinomoto #Meiji #Akasaka #International Medical Welfare

Introduction

In a progressive stride towards public health education, the International University of Health and Welfare, Ajinomoto Co., and Meiji Co. have joined forces to establish a new course about 'Food, Nutrition, and Health'. Set to begin in 2026, this innovative program will be offered at the university’s graduate school of public health, aiming to provide scientifically-backed insights into healthy eating practices and societal implementation.

Background and Objectives

The necessity for clearer definitions and visualizations of what constitutes 'healthy eating' has gained momentum globally in recent years. Various nutrition profiling systems and food evaluation frameworks across nations have emerged as crucial societal infrastructure influencing policies, consumer behavior, corporate evaluations, and investment decisions. However, many existing frameworks are predominantly based on Western dietary habits and disease structures, which do not adequately reflect the unique Japanese culinary culture and health challenges.

Japan stands out as one of the leading countries in longevity globally, yet there remains a significant gap in systematic scientific evaluation regarding the health impact of Japanese dietary practices. Insights derived from Japan have not been comprehensively utilized in international discussions on nutrition policy. Specific nutritional challenges, such as excessive salt intake and calcium deficiency, along with assessments of cuisine and meal types, are inadequately captured by current evaluation frameworks.

The academic sector holds a vital role in addressing these issues by systematically organizing evidence that can contribute to policy development, social implementation, and corporate contributions towards health and nutrition. This course aims to scientifically evaluate the dietary practices that have historically contributed to the health and longevity of the Japanese population while supplementing existing evidence with cohort studies. The broader goal is to delineate what constitutes a 'healthy diet for Japanese people' and disseminate findings in a manner that aligns internationally, ultimately linking research results to policy and societal implementation.

Main Activities

1. Research Activities
The course will respect Japan's food culture while building evidence around specific nutritional challenges that reflect Japanese dietary habits, such as excessive salt and calcium deficiency. The examination of 'healthy eating' based on this evidence will focus on resolving the nation's health issues. Methods will also be developed and trialed to effectively communicate research findings to society.

2. Education and Capacity Building
The program will include a series of lectures (15 sessions, 2 credits) on nutritional epidemiology and public nutrition, along with research guidance. The initiative aims to cultivate young researchers, while the public lecture series at Nogizaka School will foster dialogue and collaboration between academia, industry, and the Japan Nutrition Society to nurture future leaders in Japan’s nutrition strategy.

3. Engagement with Society
The institutions involved, including the graduate school of the International University of Health and Welfare, Ajinomoto Co., Meiji Co., and the Japan Nutrition Society, will work collaboratively to build a platform for discussion on 'Food, Nutrition, and Health' with various stakeholders from academia, private sectors, NGOs, international organizations, and government. This course will serve as a hub within this network, promoting deeper understanding of Japan's nutritional challenges and advocating for change through proposals and dissemination of information to society.

Course Overview

• - Name: 'Food, Nutrition, and Health' Social Collaboration Course
• - Duration: April 1, 2025 - March 31, 2030
• - Location: 9th Floor, Building W, Akasaka Campus, International University of Health and Welfare
• - Partner Organizations: Ajinomoto Co., Meiji Co.
• - Faculty: Naoko Yamamoto (Vice President), Shoichiro Tsugane (Professor), Shuhei Nomura (Special Appointed Professor), Marin Yamagiwa (Special Appointed Assistant), among others.
• - Website: Food & Health Website

This initiative aligns with the urgent need for a comprehensive approach in understanding and addressing Japan's specific nutritional challenges while integrating culturally relevant dietary practices into a healthier society.