NUTR 3010 Exam Two

New Year's in Japan

It is the largest celebration in the Japanese culture. They also share many holiday traditions with Chinese. Mochi, ozone, otoso are all served on New Year's

Easter in Italy

Italian bakeries sell Easter bread with hard boiled eggs still in their shell braided into it; roast baby lamb; artichokes

Regional variations of Italy

Milan, Venice, Bologna, Rome, Florence, Naples, and Sicily

Regional variations in China

North with Beijing, Hunan, and Mongolia areas South with Sichuan-Hunan, Yunnan, and Cantonese

Soybean products in China

Soybeans are known as the poor man's cow, as they are made into products resembling milk and cheese -· Common Chinese soy bean products include soy sauce, soy milk, tofu, sufu, black bean sauce, brown bean sauce, sweet bean sauce, oyster sauce, and chile bean paste.

Cooking styles in Japan

Suimono, Yakimono, Nimono, Mushimono, Agemono, Aemono, Sunomono, Chameshi, Men rui, Nabeomono

Yin foods

are cold foods often raw, soothing, cooked at low temperatures, white or light green in color. They strengthen the blood and semen and promote healthy flow of luids necessary for the body to function properly. Examples include millet, milk, beet, bananas, tofu, and white root vegetables.

Yakimono

broiled or grilled foods (often marinated) such as teriyaki

Pu or bo foods

considered strengthening foods and are oxtail in China

Beijing area

famous for peking duck and mu shu pork- both are wrapped in Mandarin wheat pancakes topped with hoisin sauce

Mushimono

steamed food such as chawanmushi

northern spain

stewing is most common

Sample menu for New England

· New England Boied Dinner, Boston Brown Bread, and Blueberry Pie or Apple Pandowdy with Maple Syrup

Therapeutic uses of food in Italy

· Older Italians classify foods as being heavy or light, wet or dry, and acid or nonacid. · Heavy foods are friend items and red meats and are often difficult to digest. · Light foods are gelatin, custards, and soups which are easy to digest and appropriate for people who are ill · Wet and dry refer to how foods are prepared (with or without ample broth or fluid) ex. Leafy greens are wet · Acidic foods- citrus fruits, raw tomatoes, and peaches which may cause skin ailments · Other Italians beliefs o Liver, red wine, and leafy vegetables are good for the blood o Too many dairy products make urine hard (kidney stones) o A clove of garlic eaten daily may prevent respiratory o Raw egg or dandelion greens help with strength o Balsamic vinegar and olive oil are considered health promoting foods in Italy

Special Desserts in Italy

· Panettone, amaretti (almond macaroons), and nougats at Christmas. Color, sugar coated Jordan almonds called confetti (little candies) at weddings.

Staples in Italy

· Pasta is the typical dish throughout the nation. It is prepared fresh from dough. Made with addition of eggs or dried from a dough made without eggs. Traditionally served in 3 different ways: with sauce, in soup, or baked. In the North, fresh pasta is more common and stuffed versions with bits of meat, cheese, and vegetables. In the north, topped with rich cream sauces. · Northern use more butter, dairy products, rice, and meat more than the south · Olive oil, more fish, more beans and vegetables, such as artichokes, eggplants bell peppers, and tomatos. · Garlic is popular in the north · Parsley, basil, and oregano are common in all Italy · Anise, cinnamon, nutmeg, mace, and cloves are most common too

Nutrition status in France

· Prevelance of hereditary hemochromatosis is higher in northern Europeans and Franco- Americans · High consumption of added animal fats and oils is high · Obesity rate in adults is 40%

Japanese traditional foods

· Rice, soybeans, and tea are all staples in the Japanese diet that were all adopted from China. Rice or gohan (cooked rice), the main staple eaten with almost every meal (rice can be made from noodles) · Japanese prefer the short grain rice that contains more starch and is stickier after cooking. · Su-rice mixed with rice vinegar and is used in sushi. Sushi rice formed with fish and seafood to make small bites served with soy sauce. · Soybean products include tofu, soy sauce, and fermented bean paste (miso). · Green tea is served with most meals. · Meat includes fish and shellfish, beef, pork, and poultry. · Fresh fruits and veggies are common along with seaweed and algae. · Japanese foods are usually cut into small pieces if the item is not naturally easy to eat with chopsticks.

Traditional food habits of China

· Stables of fruits, veggies, protein, little dairy, and rice. · Wheat noodles, wraps, and rolls · Pork, mutton, duck, chicken, fish, and eggs · Snakes, frogs, insects, and soybeans · Extensive veggies and eating fruit infrequently · Hot tea (green, black, and oolong)

Cooking styles

· The soul of French cooking is its sauce. Sauces are delicately flavored with natural ingredients such as vegetables, wine, and herbs · The 5 basic sauces are brown sauce, velouté, cream sauce, tomato, and hollandaise

meal composition and cycle in Spain

· The traditional pattern includes four meals and several snacks · Breakfast is anywhere from 5 am to 8 am. Consists of a hot drink, salted or sweet cookies or churros. · Midmorning meal around 11 am usually consists of various kinds of rolls with sausage, cheese, fried squid, bread with tomato, or an omelet · A light snack includes homemade tapas · Lunch is the main meal of the day consumed from 2-4 pm. It is a 3 course meal with soup or salad, fish or meat, and dessert. Then fruit and cheese. Businesses close for several hours in the afternoon to accommodate lunch and a nap · Mid afternoon snack serves tea and pastries · Tapeo is a social hour from 8-9 pm with tapas and drinks · Supper or dinner is from 10-12 pm. Consists of 3 light courses such as soup or omelets and fruit. Tapas are usually served, offer finger food, and this meal may skip

Introduction to Regional Americas

· This lecture depicts NE, South, Midwest, and West regions and examines traditional fare. Specifically, culinary variations and trends in US regional food habits. Ex. Philly cheesesteak, Kansas city barbecue, seattle coffee, boston beans, and Mississippi rocky mountain oysters

Meal composition and cycle in Korea

· Three small meals with frequent snacking throughout the day are typical in Korea. Rice is considered the main dish of each meal. · Drinking is a social ritual, practiced mostly by men · Chopsticks and soup spoons are the only eating utensil used in Korea

popular foods in different cities of Regional America

· Wisconsin cheese and wild rice · Butter and margarine for Minnesota · BBQ sauce and sirloin for Kansas city · Pickles and beer for Milwaukee · New York city is cheesecake, seltzer water, and hot dog buns · New England clam chowder · The South is hush puppies, taco sauce · Peach juice in Georgia · Key lime mangrove honey dressing in Florida · Dried fruits in California

Sicily

· and other regions of Southern Italy are known for the kid or baby lamb, wild boar, chicken, and fresh fish. They also enjoy couscous and may deserts. Marsala is a dry or sweet wine that is also common

Venice

· centered on seafood; main dish is scampi seasoned with oil, garlic, parsley, and lemon juice ; white wines

SW supper

· consists of Posole, fresh flour tortillas, jicama salad or nopalitos salad, and biscochites or flan

a hearty plains lunch

· consists of chicken noodle soup, meatleaf, mashed potatos, pickled cucumbers, and apricot kolaches

southern spanish regions

· enjoy deep fried foods like fried fish, arroz negro, and almorejo. Most Spanish dishes prepared in the US are similar to the southern region of spain- seafood, fruits and vegetables, and Muslim influences

traditional fare of the West

· include trappers and traders often surviving on dried bison meat. Some miners prepared their own meals (pork, beans, hardtack) o Farmers and ranchers consumed game with cornbread and potatos o The growth ot towns and the success of irrigation increased the food supply and immigrants opened restaurants and markets o The mountain states include cooking by American and european settlers. Fare features the foods available in the cooler climates and meats are a specialty o The Pacific states have a cool climate and moist and eat a lot of coastal seafood

Florence

· is famous for green noodles served with butter and grated parmesan cheese with fettucini alredo, whole grilled fish, and wild game dishes, rosmary flavors, Tuscan and chianti red wines are also all popular

Cracklin bread

· is made using yellow cornmeal bread with added pork cracklings for flavor, traditionally cooked in a frying pan on the stove

France food staples

· seasonings, and spices- garlic, cinnamon, cumin, nutmeg, basil, parsley, rosemary, chives, and tarragon · Flowers like violet, rose water, and orange flower water for sweeteners · Jams and honey

Corn pone

· yellow cornmeal and water (lard added if available) mixed into a stiff dough, formed into sticks or pattles and cooked in a skillet

Sample menu in Italy

An Italian lunch consists of crostini, spaghetti con cozze, chicken saltimbocca, sautéed spinach, and biscotti and espresso

Sample Meal for China

Cantonese Dim Sum sample menu consists of spring rolls or friend wontons, har gau(shrimp dumplings), sui mai (pork dumplings), char siu bao (steamed BBQ buns), egg custard tartlets, and jasmine or chrysanthemum tea

Therapeutic use of food

Um and yang, home remedies include a ginseng, ginger tea, yoojacha (hot citrus beverage), bean sprout soup, and lemon with honey in hot water -A good appetite is a sign of good health

Therapeutic uses of foods in China

Yang and yin foods and pu or bo foods

Suimono

a clear soup

Men rui

a noodle dish served hot or cold with dipping sauce or in a broth with items such as meats, seafood, tofu, or vegetables

Mochi

a rice cake made from hot steaming rice

ozoni

a soup cooked with mocha, vegetables, fish cakes, and chicken or eggs

Otoso

a special rice wine

Shrove Tuesday

aka mardi gras, feast on pancakes, fritters, waffles, biscuits, and cakes

Traditional fare of NE

consists of an abundance of the atlantic, plenty of native and introduced produce, and freshwater wealth of the many rivers and lakes. · Traditional New England fare consists of predominantly Native American preparation techniques combined with British homestyle cooking. Early immigrants were dependent on the skills and generosity of local Indians. o Corn dishes were especially significant o Steamed, baked, and boiled puddings were eaten daily o Pork, cod, or beef flavored most main dishes but beans were eaten regularly o Maine Lobster o Apple Pan dowdy · Traditional Mid Atlantic fare was combined with immigrant preferences to produce a new regional cuisine. The greater use of pork (especially sausages) and dairy products, more baked goods, and stronger seasonings o Philadelphia was one of the first cities to enjoy ice cream, perhaps as early as 1782 o Bagels and Cream Cheese o Philadelphia scrapple

Agemono

deep fried foods such as deep fried tofu

Mongolian area

eats mainly mutton (adult sheep)

Nimono

food is simered in seasoned water or broth, such as fish in sake flavored broth, served hot or at room temperature

Nabemono

foods usually cooked at the table and one pot dishes, usually hearty combinations

Aemono

fresh or cooked mixed foods tossed in thick sauces such as salad with miso dressing

West health concerns

generally, people are healthier than the national average. The lowest prevelance of cardiovascular diseases and higher rates of healthy lifestlye activities

Regional fare

has traditionally been home style food prepared with local ingredients. Dependent on agricultural conditions and seasonal availability. Prior to food preservation methods and refridgerated shipping, local items were the freshest, tastiest, and most economical · Ethnic and religious practices affect the development of regional far. Ex. Jewish bagels in New York, Cajun French style sausages in Louisiana, and Mormons in Utah not drinking coffee, tea, or alcohol · Economics contribute to the popularity of certain foods such as beer

South health concerns

health risk indicators tend to be higher here than in the rest of the nation. Rates of obesity are the highest in the nation. Lack of leisure time exercise, diabetes, low birth weight, and mortality rates are areas of concern in many states. Heavy drinking is substantially lower in some areas.

yang foods

hot foods that are mostly high calorie foods (energy) cooked in high heat, spicy, red-orange-yellow in color. These foods support the health of the kidneys and sexual power. They keep the mind alert, body strong, and healthy and are commonly beef, shrimp, kidneys, and liver.

Midwest traditional fare

is usually described as farm food and typical American cuisine. Prime meat or poultry prepared simply and served with vegetables, potatos and fresh bread · The Midwest is a region of food traditions maintained over generations. Canning and freezing are common activities

Hunan area

known for its sweet and sour freshwater fish

SE luncheon

may consist of fried oysters, shrimp pilau, okra with tomatos, and biscuits or cornbread ambrosia

Midwest specialties

milk, buttermilk, native game like buffalo and pork, corn, wheat, rye, oats, and wild rice, apples, berries, cherries, and onions, Almonds and poppy seeds. o Wisconsin Cheeses

Sunomono

mixed salads with vinegared dressing, such as crab and cucumber with rice vinegar and soy sauce dipping sauce

Milan

o Risotto, veal, and cheese- gorgonzola

Bologna

pasta favorites o Spinach flavored lasagna noodles baked in a rague and white sauce o Cappelleti which is stuffed pasta that looks like a little hat o Cured meats like salami, pork sausage, prosciutto o Parmesan cheese o Vinegar made from white wine

Chameshi

rice cooked with other ingredients such as chicken, fish, vegetables (especially mushrooms)

central spanish regions

roasting is favored, limited diet, suckling pigs and baby roast lambs are favorites and garlic soups are starters of meals

NE specialties

specialties consist of cream soups, native game, corn, wheat, and rye, apples, blueberries, cabbage, salt, pepper, onions, maple syrup

Southern specialties

sweet tea and key lime pie in the deep south · include buttermilk, native game, chicken, crab, corn, rice, apples, hickory nuts, and syrup o Fried chicken, biscuit, and gravy o Crawfish, barbecue

hush puppies

use yellow cornmeal and water dough, with added egg and buttermilk if available, formed into balls and deep fried

Yunan area

uses dairy products such as yogurt, fried milk curd, and cheese. Dishes are spicy and hot; best ham and head cheese

Sichuan-Hunan area

uses lots of chiles, garlic, and the Sichuan pepper. Typical dishes include hot and sour soup, camphor and tea smoked duck, and an olly walnut paste and sugar dessert

Cantonese are

what is most familiar to Americans. They eat stir fried dishes, seafood, delicate thickened sauces, and the use of vegetable oils. Dim sum (small bites), pork ribs, and meatballs served with tea are also common

Rome

which is the capital of Italy has fettucine alfredo, saltimbocca, Marsala wine, and gnocchi

Sample menus in France

· A French lunch consists of pate and baguette, quiche, green salad, selection of cheeses, fresh fruit or tart, and wine

Japanese sample menu

· A Japanese Family Dinner consists of Misoshiru (Miso soup), sashimi, tempura or yellowtail teriyaki, pickled cucumber, steamed rice pickled ginger wasabi and soy sauce, and sake (rice wine) or green tea.

Sample menu in Korea

· A dinner in korea will consist of soybean sprout soup, bulgogi (Korean barbecue beef), seasoned tobu (bean curd) and chrysanthemum leaf salad, seasoned eggplant, steamed rice (kimchi), apple pear, and barley water or ginseng tea

Nutrition status of Japanese

· A traditional Japanese diet is high in carbs and very low in fat and cholesterol. · The leading cause of death for Japanese Americans is cancer and heart disease. · Disproportionally high rates of diabetes may be attributed to genetic predisposition for diabetes combined with increased fat consumption. · When counseling, illness may be regarded as both a symptom of an unbalanced life as well as an impediment to fulfilling personal obligations. Formality and politeness are essential for conversations. · Japanese are a non touching culture and they sit or stand farther apart than do most Americans

Nutrition status in Italy

· According to a study done by the Italian Association for Cancer Research has found that cancer rates increased as food habits changed in Italy o Pasta consumption has fallen and meat intake has quadruples since the 1950's o Rates overweight and obesity in Italian women are 45% but are over 66% in men o Greetings in counseling are done with a hand shake and a kiss on cheek

Carnevale

· Also known as Mardi Gras. They enjoy large meals of gnocchi, frittelle (lumps of wheat or rice based dough); frappe, crunchy, friend, dough powdered with sugar.

Meal composition and cycles in France

· Breakfast is very light usually a croissant or French bread with butter and jam; and strong coffee with hot milk or hot chocolate · Lunch is traditionally the large meal of the day o In some regions of France, business close at midday for 2 hours so people can return home to eat o Usually consists of an appetizer such as pate. Main course is meat, fish, or egg dish with vegetable and bread o If salad is eaten, it is served after main course o Dessert is at home, usually cheese and fruit but in a restaurant can be served ice cream, cakes, custards, and pastries o Wine served with meal; coffee served after meal · Dinner is similar to lunch but lighter o Starter course of soup or appetizer o Then main dish followed by a cheese course

Chinese meal composition and cycle

· Chinese customarily eat three meals per day plus numerous snacks. The composition of a meal is governed by specific rules · a balance of yin and yang foods and it's effect on the body determines whether a food is "cool" or "hot" · proper amount of fan (foods made from grains) and cai (cooked meats and vegetables)

Christmas meal in France

· Christmas and Easter are the most important Christian holidays · Christmas meal is boudin noir (black pudding) which is dark blood sausage and boudin blanc (white pudding) which is a light colored sausage made from veal, chicken, or pork with milk o Goose or turkey with chestnuts o Meat pies · Christmas eve meal is meatless but the highlight is the following 13 desserts

France cooking traditions

· Classic French cooking is elegant and formal; prepared mostly in the restaurant and using the best ingredients from throughout the country · Provencal or regional cuisine is simpler fare made at home or local cafes using fresh local ingredients

contemporary foods in france

· French cooking has influence on everyday American cooking · French Americans adapted their cuisine to the available ingredients and other ethnic cooking styles o Ex. Found in Louisiana where Creole and Cajun cooking developed · Ingredients for Cajun cooking reflect the environment of Louisiana such as seafood and rice · Franco-Americans enjoy caribou, a mixture of white whiskey and red wine

staples in spanish diet

· Grains and bread- pasta, rice, wheat, and bread · Pulses- beans, chickpeas, lentils, and peas · Vegetables include artichokes, asparagus, carrots, turnips, cucumbers, lettuce, endive, mushrooms, onions, garlic, peppers, potatoes, pumpkins, zucchini, spinach, and tomatoes · Herbs used include anise, cumin, parsley, thyme, rosemary, oregano, basil, chamomile, mint, and peppermint · Spices and seasonings include cinnamon, cloves, honey, mustard, pepper, paprika, saffron, salt, sugar, vanilla, and vinegar · Tuna pot · Whale, sea bream, tuna

Japanese meal composition and cycle

· Japanese eat three meals a day plus a snack called oyatsu. Simple meals such as breakfast and lunch are often ichiju- issei meaning "soup with one side" and dinner is usually ichiju sansei meaning "soup and three sides". · All the dishes are presented at the same time in individual portions · Eating out is common

Traditional food habits of Korea

· Korean cuisine is neither Chinese nor Japanese, although influenced by both · Foods are often seasoned before and after cooking. · Five colors are important considerations in the preparation and presentation of dishes. · White, red, black, green, and yellow · Staples include rice (foundation of Korean diet), noodles, vegetables at every meal, fresh fruits, fish and shellfish, and fire pot (sinsullo) · Fire pot- a Korean specialty includes liver or beef, cooked egg strips, sliced vegetables, and nut cooked in a seasoned broth heated over charcoal · Seasonings include garlic, ginger root, black pepper, chile peppers, scallions, and toasted sesame, ginseng, soy sauce, fish sauce, and hot mustard · Soup or a thin barley water- used as a beverage · Herbal teas-ginseng tea flavor cinnamon; spice tea · Rice tea is a common drink made by pouring warm water over toasted ground rice or by simmering water in the pot in which rice is cooked · Wine and beer made from rice and other grains

Meal composition and cycle in Italy

· Lunch is the main meal of the day- usually have wine o Start with an appetizer course of antipasti o Next is minestra (wet course), usually soup or asciutta (dry course) of pasta or risotto o Main course is usully fish, meat, poultry, roasted, grilled, oan friend, or stewed. Served with starch or green vegetable followed by salad. Bread with olive oil and balsamic vinegar for dipping. o Dessert with fruit and cheese; special occasion ends with pastries, such as biscotti or ice cream served with coffee or espresso · Dinner is a lighter version of lunch- usually have wine

Contemporary food habits in Korea

· Many traditional Korean food habits continue after immigration to the US like eating rice at one meal daily and eating kimchi daily. · Milk and dairy products not consumed in Korea are often well accepted in the US · Koreans have blended their traditional flavoring and cooking techniques to American foods like Korean taco and kimchi quesadillas

Midwest health concerns

· Midwest ranked second highest for coronary risk factors. This region has the highest smoking prevelance and heavy drinking rates higher than average in several states. Highest rate is in Wisconsin

Naples

· Naples is considered the culinary capital of the south. Favors pasta served with olive oil and garlic, or mixed with beans in soup. Pizza is popular and they use focaccia flat bread and calzones. Best known for cheeses like mozzarella, provolone, and ricotta

regional culinary trends

· New England= maple syrup · Boston = boston beans, brown bread, and cranberry muffin · Maine= lobster · New jersey and Midwest= blueberries · Georgia= Vidalia onions, peanuts, and peaches · Florida= key limes and key lime pies · California= garlic

regional cooking in France

· Northwest and south central areas use lard, duck, fat, and goose fat for flavors. · Southeast has an emphasis on olive oil · North use seafood and lamb; foods are seasoned in subtly (delicately) way · Central eats beef and veal · Southern eats cold weather fruits and vegetables and garlic is used for flavor in many dishes

Nutritional Status of China

· The traditional diet is low in fat and dairy products and high in complex carbs and sodium. With acculturation, the diet becomes more like the majority American diet. · Lactose intolerance is seen in 75% of Asians and obesity is low among Chinese Americans. · Some Chinese Americans favor biomedical providers of Chinese heritage. · Chinese American women may be very modest, especially regarding touching.

cornbread

· is made with white cornmeal, eggs, and water. No sugar is added and it is baked in a pan, sliced into squares, and served with butter or honey

A mid atlantic brunch

· may consist of Philadelphia scrapple with eggs, pecan sticky buns, toast with apple butter, and bagels and cream cheese

gulf coast supper

· may consist of deviled crab, chicken and sausage gumbo, and pecan pralines or Mississippi mud pies

NE health concerns

· region include people living in the New England states are often healthier than the United States average. Those in the Mid Atlantic states are closer to national norms. o Four regions comparison, the NE ranks second lowest for the prevalence of cardiovascular disease o Healthy lifestyle activities like lower smoking and higher physical activity

Northwest regions of spain

· regions fish is common and often fills empanadas, octopus flavored with paprika is a specialty

A great lakes sampler

· sampler includes cheese pierogi, bratwurst or kielbasa, apple sauerkraut, and Danish kringle or sour cherry pie

Southern traditional fare

· south include traditional foods of the Native Americans, the European settlers, and the African slaves combined to create the foundation of southern fare. Southern lifestyle has fostered a culture of graciousness and cordiality o Hot breads, country hams, ribs, fatback, cracklings, and chitterlings o The first broilers in the nation were marketed in Delaware during the 20's o Seafood

Western specialties

· specialties include milk and cheese, beef, clams, salmon, wheat, sourdough bread, aples, apricotes, artichokes, avacados, zucchini, chile peppers, macadamia nuts, wines, coffees, teas, olive oil, and sugar from beets o Far West foods incudes sourdough bread bowl and Caesar salad o Meat Stew with Chile Peppers o California fruits and veggies o Salmon

basque provinces in northern spain

· where lambi s the primary meat, seafood and dried salt cod, and tiny eel spawn cooked in olive oil o Garlic soup, red beans with chorizo, eggs with peppers, and simple rice puddings or fruit compotes are typical desserts