Wednesday, September 19, 2012

Sample Menu Used In Crohn's Disease Study

Here's a photo of a sample menu used in the study which found a semi-vegetarian diet prevented relapse in Crohn's disease patients. (Click to enlarge.):

The study was conducted in Japan. Here's a description of the food:
"A sample of a 1700-kcal/d semi-vegetarian diet (SVD) for Crohn’s disease (CD). From left to right, breakfast (A), lunch (B), and dinner (C). Boiled brown rice is seen at the bottom left of the tray and miso (fermented bean paste) soup is at the bottom right.

Breakfast (A): Raw grated nagaimo (yam) and shredded toasted nori seaweed are at the top left; natto (fermented soybeans) and grated daikon (Japanese radish) are at the top right; and braised hijiki seaweed, nama-age (thick deep-fried beancurd), and edamame (young soybeans) are in the center;

Lunch (B): Boiled potato, onion, and corn in tomato soup are at the top left; isomaki-tamago (dried nori seaweed inside egg roll) and boiled chrysanthemum with sesame dressing are at the top right; takuan (pickled radish) is in the center; and a mixture of banana and plain yoghurt is at the bottom right;

Dinner (C): Boiled chingensai (qing gin cai), soybeans, and wakame seaweed with vinegar soy sauce dressing are at the top left; simmered ganmodoki (bean-curd-based mixture), tofu (bean curd), boiled egg, Japanese-variety eggplant, Japanese butterbur, Japanese-variety pumpkin, and snow peas are at the top right; and citrus fruit is in the center."
I thought this was a good example of how diet is dependent on culture and environment.

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