NUTR 325 Exam 4

Wheat in Balkans and Middle East

Bread consumed with every meal, leavened loaves, leavened flatbread- pita lavash, cracked wheat kernels, wheat dough made paper thin pastry sheets (filo or phyllo), meat or cheese filled, Baklava, Dumplings or pasta

Roti

Breads Chapati- Pancake like grilled whole wheat bread cooked on a griddle Paratha- Whole wheat bread circles made with ghee in the dough and fried in ghee on the griddle Naan- Oval shaped whole wheat bread baked by sticking it to the wall of a tandoor Puri- Deep fried rounds of whole wheat bread that puff in the middle during frying Tandoor- ceramic round pot for cooking

South Asian Beverages

Chai (tea), Samovar (used to make tea), lassi,

garam masala

Curry blend of coriander, cumin, fenugreek, turmeric, black pepper, cayenne, cloves, cardamom, and chili. either wet with water or vinegar or dry

Filipino Nutritional Status

Higher in total fats, saturated fats, and cholesterol than US, high blood pressure in adults, children often have iron and iodine deficiency, stunted growth & underweight in children.

Dals

Hindi term for dried beans, can refer to dish or dried split pulses (dahl), boiled and seasoned, added to rice or soups, ground into flour for breads

Balkans and Middle East

Judaism, Christianity, Islam, some pork, mainly lamb and goat, little alcohol, banned for Muslims and avoided in middle east nations, widely consumed in Turkey

Philippines

Malaysian Polynesian Spanish Chinese influence, hot-cold theory from Spanish (balance of hot and cold elements), no food should be cooked by itself, food should be fried with garlic in olive oil or lard, foods should have a sour-cool-salty taste

Israeli

Many Jewish Immigrant groups, most varied foods and food culture, middle eastern cooking

Northern India

Muslim influence, lavish meat and rice dishes, expensive aromatic seasonings, nuts, dried fruits (raisins), yogurt or cream, more stewing boiling, wheat meat, Panner (unaged cheese from buffalo milk)

Arabic

Nomadic tribe based cooking, more grains, legumes, vegetables than greek turkish isreali or iranian diets, many meats in one meal

Iranian

Persian Cuisine, sophisticated rice fruits for flavoring, wide variety of fruits vegetables spices and seasonings

South East Asia Staples

Rice (long grain), soybean products (tofu & tempeh), tea, wheat, chicken, duck, eggs, pork, fish, chilies, herbs/spices, tropical fruits and veggies

Indian Staples

Rice, long grain, legumes (chickpeas and lentils), Dairy (yogurt ghee)

North African

Seasoned and spiced dishes, garlic, onion, lemon, almonds, sweet pepper, rose water, orange-blossom water, Zebeda (sour fresh butter), Smen (preserved clarified butter)

Balkan and Middle Eastern Beverages

Sharbat (fruit drink), tea, coffee

Southern India

Steamed and fried rice, semolina wheat, Dals (chickpeas and lentils) served with almost every meal, steamed rice, chutney (sauce for curry), Jalebis (sweet snack)

Indian Society

To be pure is to be free from pollution, pollution/purity defined by- the ingredients, how ingredients are prepared, who prepares the ingredients, how they are served, milk-pure, ghee-pure Pakka- cooked, fried, fat based Kaccha- undercooked, boiled baked roasted Jhuta- impure, leftovers, if untouched okay Women in charge of all food, Hindu women rely on kitchen training, guest served first

Balkans and Middle East Nutrition

Traditional meals only eaten for special occasions, adherence to kosher and halal, more milk, Arab has high heart disease, less for countries near Greece

Balkan Nations

Use of pork and veal, German style sausages roasts ham, cooler fruits and vegetable selection (potatoes, cabbage), buttermilk and cream

Vegetarianism in India

Widely accepted, developed over time, lots of grains, starches, fruits, veggies for diversity in flavor/meals, seasonings are important, eating fish is acceptable (large coastal region) meat eating was for upper class (very few), cow, buffalo, goat, deer became prohibited due to Ahimsa

Select South Asian Dals

black lentils (black gram), black-eyed peas, chickpeas (Bengal gram), green peas, hyacinth beans, lima beans, madras beans (horse gram), mung beans (green gram), red lentils, yellow lentils (yellow split peas)

Pacific Island Flavor Principles

coconut milk/cream, lime, salt

Thai Flavor Principles

fermented fish sauce, coconut milk, chili, peppers, garlic, ginger root, lemon grass, tamarind, little foreign influence

NHPI protein habits

fish and seafood abundance, mullet, mahi-mahi, salmon, shark, tuna, sardines, clams, crabs, lobster, scallop, crawfish, sea urchin, eel, octopus, all stewed or roasted, uncooked (marinated) with lime or lemon juice

Greek

grilled meats, seafood, cheese, butter, olive oil, lemon, onion, garlic, oregano, olive oil, Blue zone in Ikaria

NHPI (Northern Hemisphere Pacific Islands) Foods

lots of raw eaten foods, starchy vegetables, breadfruit, taro, cassava, yams, coconuts, bananas (from Indonesia), Sugar cane and pineapple (brought from European plantain owners)

Thali

metal plate meal served on, style of eating, 6 basic tastes balanced (sweet, sour, salty, bitter, pungent, astringent), 5 textures balanced (foods that need to be chewed, those that need no chewing, those that are licked, those that are sucked, those that are drunk

Taro

more dense and glutinous than a potato, contains probiotics, pounded and fermented cooked taro- poi

Ahimsa

reverence for all life, reflected in the religions native to India, as well as vegetarian diet

Breadfruit

source of starch and carbohydrates, vitamin C, and whole tree is considered useful

Indian Nutrirtion

visceral fat high rate, metabolic syndrome, many prefer Asian Indian meals when home, American food when out, last to migrate to US

Curry

well seasoned, stew like dish featuring meats legumes and veggies.

Balkans and Middle East Staples

wheat, olives, dates, sheep, No pork for Muslims, No pork or shellfish for Jews in Israel, Lamb most used, Pork popular in Balkans, eggplant is favorite, Yiachni (combined with tomatoes and sautéed onion, water, cooked soft, potatoes and eggplant), fresh fruit for snacks or dessert, dairy fermented (cheese, yogurt), spices and herbs, Rice (long grain, mainly long-grain basmati-pilaf, Middle East) Legumes (Chickpeas, fava beans, lentils)