Nutr 325 Exam 3 part 1
Potatoes Nutrition facts
1 medium (5.3oz/148g) Calories = 110 Total Carbohydrate = 26g Total Fat = 0g Dietary fiber = 2g Cholesterol = 0 mg Sugars = 1g Sodium = 8mg Vitamin A = 0% Protein = 3g Vitamin C = 45% Calcium = 2% Iron = 6% Potassium = ~925 mg B6, manganese, Mg, niacin, folate, copper, phosphorous, thiamin Pantothenic acid
Avocado
20 vitamins, minerals & phytonutrients Monounsaturated fat, fiber & phytosterols (plant sterols) Phytosterols compete with cholesterol for absorption Cholesterol lowering effect when substituted for sources of saturated fat¹ Vitamin A is known for important role in eyesight Zeaxanthin & lutein Linked to reduced risk of cataracts & MD²
Chilies
90 varieties in tropical region of Mexico A large variety of peppers are used in Mexican cuisine Providing complexity of flavor Heat Capsaicin Color (yellow, orange, red, green brown and black)
Food adaptations in the US: Mexicans
Aged cheese in place of fresh cheese More milk and ice cream consumed Beans and vegetables eaten less frequently Fewer variety cuts of meat used Wheat tortillas used more than corn More baked sweets and sugared breakfast cereals Increased fruit juices, Kool-Aid, soft drinks Fat intake increases - mayo & salad dressings
Camelia sinensis
All types of tea stem from camelia sinensis "True teas" Green, black, white, pu-erh (fermented), oolong Birthplace likely in China Origins unclear Perhaps evolved in the Himalayas, near border between India and China Traveled to China Likely with Buddhist monks 1000 years ago
Caribbean Islands
Antigua/Barbuda, the Bahamas, Barbados, Cuba, Dominica, Dominican Republic, Grenada, Haiti, Jamaica, Martinique, St Christopher/Nevis, St Lucia, St. Vincent/Grenadines, and Trinidad and Tobago, the Virgin Islands, as well at the US territory of Puerto Rico. • >1000 tropical islands stretch from FL to Venezuela.
Indigenous Ingredients
Basis of Indian fare throughout this region prior to arrival of the Spanish Aztec Nobility - more than 1,000 dishes Beans, corn, tomatoes, chili peppers Among the world's first cultivated foods Corn = the staple grain was a core food Avocados, peanuts, squash, jicama, sweet potatoes Fish, duck, domesticated rabbits, turkeys & dogs Chocoatl Pulque
Central America
Belize, Guatemala, El Salvador, Honduras, Nicaragua, Costa Rica, Panama Terrain: mountains, coastal lands, tropical jungles Hurricanes, earthquakes & volcanic eruptions Many subsistence farmers Beans, maize, fruits and vegetables Maize consumed mostly as tortillas Successful export crops Pineapple, citrus, bananas, chocolate, coffee, rice
Theobroma Cacao
Cacao or cocoa tree Seeds or cocoa beans Cocoa solids, cocoa butter, chocolate, chocolate liquor Cocoa = Aztec word for bitter First chocolate drink created by Mayans Essential to Aztec culture - "xocolatl" Popular in Europe after introduction from Mexico in 1502 Tejate = Oaxacan chocolate beverage originating from pre-Hispanic times
Dim Sum
Cantonese people are known for their appreciation of delicious food, including their traditional morning tea dim sum. Sui mai Refers to small, bite sized dishes served in bamboo steamer baskets or small plates Chinese meaning commonly translates into "touch the heart"
Sugar
Carbohydrate Found in almost all plant foods Only exists in adequate concentrations for extraction in some plants Sugarcane (tall fibrous grasses that grow in tropical climates) Sugar beet Many different types Simple sugars = monosaccharides (glucose, fructose, galactose) Granulated sugar = disaccharide (sucrose, maltose, lactose) 1496 - Sugar was grown in great quantities in Santo Domingo, in present day Dominican Republic 1501 - colonists granted permission to import slaves 1503 - slaves arrive 1515 - first fully operational sugar mill Spanish pioneered sugarcane production, sugar making, slave labor By 1750 sugar considered most valuable commodity in Europe Exclusive luxury item consumed by only wealthiest Arriving in vast quantities = price drops Now marketed to ordinary people Demand grows and grows Average American now consumes 20 teaspoons per day 66 pounds per year
south american influences in the US
Cassava Ceviche Chilean Sea Bass treasured in the U.S. Potatoes Quinoa Yerba Mate Tomatoes
Cassava
Cassava = manioc = yuca Varieties either bitter or sweet Brazil major world producer Originally from South America and central Mexico Eaten in a similar way to sweet potatoes Cassava starch - a staple food in the tropics. Source of tapioca (Brazilian arrowroot)
Rice
Central Staple in the region China - generally white, long grain variety preferred Japan - respect for natural flavor & aroma (never flavored or seasoned) Short grain, sticky & relatively sweet Korea - most important component "A meal is not complete without rice" noodles congee sake nihonshu
South American food habits in the US
Cheese substitutions commonly made Less acceptable foods may not be eaten Vegetable or peanut oil used in place of dende (palm) oil Many continue cooking favorite entrees at home Recipes often adapted to accommodate U.S. ingredients or to improve acceptability
China, Japan and Korea
China influences entire region Most advanced arts of the ancient world, including cooking Longest and most complex culinary traditions Arguably, most varied, complex and sophisticated diet on earth
CHina, middle kingdom
Chinese civilization is more than 4,000 years old The population of China is 1.36 billion people Chinese have a heterogeneous society Numerous ethnic and racial groups Diverse language with many dialects
Chinese food in the US
Chinese cuisine is Cantonese cooking Evolved from mishmash of whatever immigrants could find (19th century) Standard set of flavorings Soy, ginger, garlic and sesame oil Went mainstream because it was predictable Chinese restaurants proliferated everywhere Almost all Chinese American dishes involve stir fried meat and vegetables with rice Fried rice, egg rolls, sweet and sour pork, etc.
Traditional food habits in China
Chinese customarily eat three meals per day Plus numerous snacks The composition of a meal is governed by specific rules A balance between yin and yang foods The proper amounts of fan (foods made from grains) and cai (cooked meats and vegetables) New Year's is the most important festival Buddhism, Taoism & Confucianism Chinese eat a wide variety of foods; avoid very few Very little raw food is eaten Strive to obtain freshest ingredients for meals In some cases, foods preserved by pickling or drying Cuisine largely reflects the food habits and preferences of the Han people •Wide variety of animal proteins consumed (pork, mutton, chicken and duck) •Extensive use of vegetables • Fresh fruit eaten infrequently • Mostly for snack or dessert • Preferred slightly unripe and perhaps salted
Regional food principles
Chinese: soy sauce, rice wine, ginger root North: soybean paste, garlic, sesame oil South: fermented black beans Sichuan: chilies, garlic, Sichuan pepper fagara Japanese: soy sauce, sugar, and rice wine vinegar Korean: soy sauce, garlic, ginger root, black pepper, scallions, chili peppers, and sesame oil or seeds
Asia
Divided into regions East Asia China (the People's Republic of China) Taiwan (Republic of China) Japan Democratic People's Republic of Korea (North Korea) Republic of Korea (South Korea) Mongolian People's Republic Southeast Asia South Asia
Mexico
Estados Unidos Mexicanos - the United Mexican States Northernmost Latin American country Limited agricultural productivity Arid deserts, tropical lowlands, challenging terrain Over 80% of Mexicans are mestizos Mixed Indian and Spanish ancestry Spanish = official language ~82% Roman Catholic
Chinese and dairy
Few dairy products Many Asians do not eat dairy foods Lactose intolerance is seen in 75% of Asians Historically, obtained adequate Ca from Eating small fish with bones (e.g. sardines) Mineral rich fish sauces Ample dark green leafy vegetables
south american immigration to the US
First documented in the U.S. were Chileans Participated in the California gold rush Most immigration to U.S. has occurred in past 20 years Jobs and educational opportunities Political exiles Entire families often immigrate together Most settle in the Northeast, especially NY and NJ Also, Miami and Los Angeles
Chinese immigration to the US
First major surge in immigration to the United States was in early 1850s America referred to as the "Land of the Golden Mountain" 2013 U.S. Census More than half of Chinese immigrants live in CA and NY Chinese Americans value education Over half have college and graduate degrees
Traditional foods in the Caribbean?
Foods introduced Europeans - cattle, goats, hogs, sheep, rice For trade: coffee, limes, mangoes, oranges, spices African slaves - akee, yams, okra, taro Asian ingredients - soybean, greens, lentils, tamarind Legumes = a staple food Rice and peas Beverages - coffee, rum, juices Akee Tamarind Rice and peas Taro
Hispanics nutritional status in the US
Foreign born Mexican Americans vs. acculturated Healthier overall Eat better diets Lower rates of infant mortality Alcohol intake increased by 47% between Mexican Americans who were born in Mexico and the first generation of Mexican Americans born in the U.S. High rates of obesity and Type 2 diabetes (DM2) Prevalence of DM2 in Hispanic Americans 1.7x whites Death rates from DM2 50% higher than whites Deficiencies of Ca and riboflavin are common
Central American dishes
Gallo pinto pepian sancocho pupusas baleadas patacones
Quinoa
Good source of protein, fiber, iron, copper, thiamin and vitamin B6 (1 serving = 10% DV) An excellent source of magnesium, phosphorus, manganese and folate (1 serving = 20% DV) One of the only plant foods that supplies complete proteins - all 9 essential amino acids Nutritionally, its protein, resembles milk protein more than cereals like wheat, corn or barley
Hispanics food habits in the US
Hispanics frequent restaurants more than any other ethnic group in the U.S. 1. Fast food 2. Pizza 3. Mexican fast food 4. Chinese Custom of reserving foods requiring extensive preparation for Sunday and holiday meals continued Ex: Tamales, enchiladas Reconnect with heritage
Soy
In China, soybeans = "poor mans cow" and made into products resembling milk and cheese Central to diet in Japan In Korea, soybean products added to many dishes
Chopsticks
Invented in China Bamboo, ivory or plastic Provided physical distance from animalistic acts of eating Extension of fingers
Caribbean influence in the US
Jamaica Jerk - wet spice mixture used as bbq seasoning Allspice, black pepper, cinnamon, ginger, nutmeg, thyme, scallions and scotch bonnet chili peppers Moistened w/oil, lime juice, soy sauce = paste Puerto Rico Pina colada
Caribbean Immigrants to the US
Largest group of U.S. Hispanics Puerto Rico, Cuba and the Dominican Republic Ethnic identity is strongly maintained in these communities Puerto Ricans, not immigrants = U.S. citizens Most Cubans came to the U.S. after Fidel Castro overthrew the dictatorship of Fulgencio Batista in 1959 Four immigration groups of Dominicans
Hispanics in the US
Largest non-European ethnic group in U.S. Hispanics comprise 17% of the total population Not a single cultural group From 25 Latin American nations w/diverse populations Latino/Latina = men and women originally from Mexico, the Caribbean, Central and S. America Suggests culture of Latin heritage, not exclusively of Spanish background.
Traditional Foods
Lush plant cover Numerous indigenous fruits and veg Cassava = yuca & manioc Fruit juices consumed generously Later immigrants found the region suitable for imported crops Sugarcane (Europe) Coffee (Africa) Rice (China) Acerola Sabodilla Malanga Calabaza Plantains Sugar cane Molasses
Chinese adaptations in the US
Many consume dairy, especially milk and ice cream More meat & poultry consumed Primary staple is rice; more wheat bread More temperate fruits More raw vegetables and salad Fat intake increases d/t more fast food and snacks Sugar consumption increases - candy, soft drinks
Central American cuisine
Many foods similar - often flavored with local ingredients for a unique taste Northern nations foods similar to those of so. Mexico Native Indian dishes in highland areas Eastern coast has Caribbean influences So. countries more influenced by European and African cuisines
Caribbean Islander foods in the US
More milk and cheese eaten More wheat consumed Increased beef and poultry intake with increased income Less fresh fish consumed Traditional entrees remain popular Starchy fruits and vegetables still eaten frequently Fruit juice & soft drink consumption may increase Ingredients for Caribbean cuisine are readily available through Puerto Rican and Cuban American markets
Influences on food in the US
Most Mexican Americans live in CA, TX and AZ Tex Mex cuisine Tamale pie & nachos Chili con carne Chile Colorado (red chile stew) Frijoles refritos (pan fried, boiled beans) 1930's - Fritos corn chips First marketed in TX based on a tortillas fritas (fried tortilla strips) recipe purchased from a Mexican restaurant owner
Traditional foods in south america
Native ingredients and preparation techniques combined with the foods of colonial Europeans Diet is largely corn based Spiced with chile pepper Tomatoes common Beans common, but not eaten every meal Beef, rice, onions, and olive oil, introduced by the Spanish and the Portuguese Cassava
Corn/Maize
Nixtamal: Hull-less, lime soaked corn Masa Harina: Cornmeal made by grinding corn kernels that have been soaked in lime (calcium oxide) Used to make tamales Masa: Dough = mix masa harina with water Tortilla: Dough of masa harina (or flour) and water, which is pressed into thin disks and baked Metate: Stone - nixtamal is ground to masa harina Comal: Flat, cast iron griddle used to bake tortillas
Chinese American nutrition status
Obesity low among Chinese Americans 19% Chinese American adults have hypertension DM2 in U.S. Asians overall is 20% higher than whites Percentage of overweight/obese was lower than all other Asians and non-Hispanic whites Weight gain particularly detrimental for Asians Each 5kg gain increased risk for DM2 by 84% Nearly double the increase found in any other ethic group studied
Mexican American
Occupy 3 main socioeconomic classes Migrant farmworkers Residents of urban barrios Growing number of acculturated middle class Chicanos Despite a growing Mexican American middle-upper class More than 25% of families fall below the poverty level Disproportionate number employed in unskilled or semiskilled labor.
Mexican Immigration to the US
Past 35 yrs. - single largest group of legal immigrants to the U.S. ~60%of Hispanic population in U.S. Increased Mexican immigrants entering the U.S. each year Attempting to escape life-threatening poverty Classification of Mexicans in America & their descendants Chicanos - born in the United States Braceros - work here legally, but remain Mexican citizens Unauthorized migrants - enter the country illegally
Regional flavour principles
Puerto Rican: sofrito (seasoning sauce of tomatoes, onions, garlic, bell peppers, cilantro, capers, pimento, annatto seeds and lard) Brazilian (Bahia): Chili peppers, dried shrimp, ginger root, and palm oil (dende) Afro-Brazilian fare = cozinaha baiana
Mexican American food habits
Recent immigrants, those who live near the border and migrant workers Most likely to continue traditional food habits Chicanos and Mexicans well established in the U.S. can be quite acculturated More acculturated Mexican Americans buy many prepared and convenience foods More often adopt standard American eating patterns
Northern China
Shandong & Honan regions - cooking Staples are millet, sorghum and soybeans •Winter vegetables - cabbage, turnips, onions • Hot clear soup = beverage w/meal •Wheat more often in the north than the south • Noodles, dumplings, pancakes, steamed bread
Caribbean Island cuisine
Share a history of domination by foreign powers and political turmoil Extremely diverse population Indigenous Indians, Spanish, French, British, Dutch, Danes, Africans, Asian Indians, Chinese Caribbean food habits are very similar Poulet Roti a la creole Bacalatias Coocoo Locrio Pepper pot Casareep Surullitos
southern China
Sichuan-Hunan, Yunnan, and Canton - cooking Rice and soybeans are the staples Variety of vegetables from cabbage family and garlic, onion, melon, peas, green beans, taro, water chestnuts. Mushrooms of many types Fresh and saltwater fish Poultry and eggs; Pork is preferred meat Tea = beverage w/meals hot and sour soup sichuan pepper(fagara)
Cuisine of Mexico
Spanish contributions combined with indigenous ingredients Wheat, sugar cane, hogs (domesticated protein & lard), rice, onion, garlic and cinnamon Dishes reflect the native Indian and European heritage of the region Mexican cuisine is both spicy & sophisticated Prepared with Indian (mostly Aztec) and Spanish cooking techniques
Health benefits of tea
Tea drinkers Less likely to have liver disease, depression, coronary heart disease or strokes Green tea A few studies - slightly reduced risk of prostate & endometrial cancer Polyphenols (antioxidants) are key Depends on brew time, amount consumed, temperature
Tea
Tea has been used in China >2000 years First cultivated in Chang Jiang valley Introduced into Europe in 17th Century ~1500 types Three general types in China Green, Black (red), Oolong (black dragon) In Japan - Chado - "taking tea" Ceremony to reflect Zen philosophy Green (powdered form - matcha, sencha, gyokuro)
South America
The continent contains 12 independent nations: Argentina, Brazil, Bolivia, Chile, Colombia, Ecuador, Guyana, Paraguay, Peru, Suriname, Uruguay, and Venezuela France retains control of French Guyana Great Britain claims the Falkland Islands
Food adaptations in the US: Central America
Tortillas may be replaced by breads Increased intake of potato chips Bean dishes remain popular Increased consumption of vegetable salads Increased intake of soft drinks Lard use may decrease, more vegetable oils & mayo Increased intake of candy
Chinese Americans Food diet
Traditional diet Low in fat and dairy products High in complex carbohydrates, sodium With acculturation, diet becomes more like majority American diet Higher in fat, protein, sugar, and cholesterol Lower in complex carbohydrates Dinner often remains the most traditionally Chinese meal
Mexican Cuisine
UNESCO list of intangible cultural heritage of humanity From farming and culinary and ritual practices, to ancestral customs Involves the whole food chain - from production to preparation to presentation Tortilla is a mainstay - in diet (North America & Mesoamerica) for almost 1000 years Maize (3 sisters)
south american cuisine
ceviche feijoada completa empanada pabellon criollo matambre chivito
Central American immigration in the US
~8% of U.S. Hispanics Salvadorans - ~1.65 million Guatemalans - ~1.04 million Hondurans - ~633,000 Nicaraguans - ~348,000 Costa Rica, Belize, Panama - less than 1% of Hispanics Seeking economic opportunity, some fleeing violence 1/3 of Central Americans live in Los Angeles, New York and Washington DC
Caribbean and South America
"Hispanola"-Christopher Columbus in 1492 Altered life in the Caribbean forever Disease & superior weaponry Decimated Indian populations Incas dominated S. America before Pizarro Herded animals (llamas & alpacas) Produced crops (potatoes, quinoa)