Cultural Influences

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Cultural Influences

• Cultural Foods

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Culture

• The beliefs Ideas , customs and habits accepted
  by a group of individuals
• US made of many ethnic groups
• Food Habits are influenced by cultural background
• Vary from person to person
• Can you guess the names and countries of origin
  of the following foods???
• Keep track of what you think the food is and what
  country you think it cam from?

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Food Number 1

• What is this food? Where is it from?

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Food Number 2

• What is this food and where is it from?

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Food Number 3

• What is this food and where is it from?

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Food Number 4

• What is this food and where is it from?

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Food Number 5

• What is this food and where is it from?

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Food Number 6

• What is this food and where is it from?

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Food Number 7

• What is this food and where is it from?

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Food Number 8

• What is this food and where is it from?

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1

• Mango
• India
• Fruit with a sweet aroma, can be eaten raw or
  cooked
• In India main ingredient of chutney, In Thailand
  mangoes are pureed and dried to form a paste for
  cooking
• Mangoes should be eaten peeled because the
  peeling can irritate the mouth
• Good Source of Vitamin C, A and potassium

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2

• Tofu
• China
• The curd made from the milky liquid extraced from
  soy beans.
• NOT a dairy product
• Excellent source of protein
• Versatile and can be used in soups, dips, main
  dishes and ice cream

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3

• Couscous
• Algeria, Morocco, Tunisia
• Grain product made by mixing semolina with flour
  and adding cold salted water, the dough is then
  pressed out to make tiny beads
• Used like rice or other grains and can be added
  to soups, salads or desserts

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4

• Artichoke
• Mediterranean Countries
• Vegetable served cooked or used in salads and
  appetizers
• Only the heart and the bud of the base are edible
• Excellent source of potassium, magnesium and
  folic acid

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5

• Tomatillo
• Mexico
• A fruit (berry) that is picked when green and
  becomes yellow or purple when ripe
• Excellent source of potassium, Vitamin C,
  Magnesium, Niacin and Thiamin

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6

• Quinoa
• Bolivia, Chile, Peru
• Seed-like cereal substituted for cereal products,
  especially rice
• Ground Quinoa is used in breads, pasta, baked
  products and puddings
• Excellent source of Magnesium, Iron and potassium
• Most often found in health Food stores

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7

• Rutabaga
• Scandinavian Countries
• A vegetable that is a cross between a cabbage and
  a turnip
• Developed in the middle ages
• Can be eaten raw or cooked and is often used in
  soups and stews
• Excellent source of potassium and Vitamin C

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8

• Plantain
• Malaysia, Africa, West Indies
• Fruit of the banana tree, often called the
  cooking banana
• Used as a vegetable with a flavor similar to a
  sweet potato
• Excellent source of potassium, vitamin c, Vitamin
  B6 and Magnesium

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Handout

• Review Cultural Food Choices
• Nutritive Value
• Cultural Food Patterns Use for Research
  Presentation and Poster

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Research Project/Poster

• You will be researching a chosen culture and
  their food habits using the book, culturegrams
  and INTERNET resources and create a poster and
  presentation about that culture
• Choose Groups according to number drawn
• Discuss Guidelines
• Choose Country/Culture to Research
• African, Arab, Asian Indian, Brazilian, British,
  Chinese, Dutch, French-Canadian, German, Italian,
  Japanese, Koren, Mexican, Native-American,
  Nigerian, Pacific Islander, Pakistani, Russian,
  Vietnamese, Welsh