Cultural Foods Presentation

SOUTH AMERICAN CULTURAL FOODS

Mira Yatim, Shaistha Zaheeruddin, and Melanie Wierda

Demographics South America is the fourth

largest continent on the planet, making up 12% of the earth's surface

Contains 12 independent nations Argentina, Brazil , Bolivia, Chile,

Colombia, Ecuador, Guyana, Paraguay, Peru, Suriname, Uruguay, Venezuela

In addition, it contains three territories The Falkland Islands (Great Britain),

French Guiana (France), Galapagos Islands (Ecuador)

Has one of the largest tropical rainforest, mountains and waterfalls in the world

James D. Nutrition and well-being A to Z: April 2011. Available at: http://www.faqs.org/nutrition/Smi-Z/South-Americans-Diet-of.html

South Americans in U.S. 2000 Census

1, 353, 562 South Americans in the U.S. 3.8% of U.S. population is from South

America Highest concentration of South Americans

1. New York, NY-266,126 2. Miami, FL-154,3843. Los Angeles, CA-74,750

Oboler S. South Americans. April 2011. Available at: http://www.jrank.org/cultures/pages/4457/South-Americans.html

Ethnic and Social Background People in South America (SA) come from many

heritages Native Indian ethnic groups Colonizers from Europe, mainly Spain, Germany, Italy and

Portugal Slaves from West Africa Immigrants from all over the globe,

particularly from Europe, Asia, the Orient and other Latin American countries

Approximately 90 – 95% are Roman Catholic

Brazil is the most diverse with large populations of Whites, Blacks, Mestizos and Mulattos, and many Middle Easterners and East Asians

Culture Languages: Portuguese and Spanish are the

main, but many other languages are spoken South Americans are influenced by the historic

connections with Europe, especially Spain and Portugal and the impact of mass culture from the USA

SA has a very rich and diverse culture, from architecture to art, and dance to cuisines

The food consumed is very diverse from country to country

Food Influences SA cuisine has African, American Indian,

Asian, and European influences Bahia, Brazil, is especially well-known for its

West African influenced cuisine Peruvian cuisine mixes elements from

Chinese, Japanese, Spanish, African, Andean, and Amazonic food


Nutrition Behavior S. Americans typically eat three meals

and one or two snacks daily A heavy meal is commonly followed by a

siesta (nap) common among many locals, but the tradition is disappearing with modernization

Late night meals, usually start at 9pm and go for several hours, up until midnight

Breads and Grains Maize and wheat flour are the main source

of energy and protein in SA Some regions have a largely maize-based

diet, while other regions have a rice-based diet

Maize are fermented to make beverages Amaranth is a gluten-free grain, often

popped like popcorn for snack, or fermented to make beer

Cassava flour and meal are common in many areas

U.S. Centers for Disease Control and Prevention. ‘Health Information for Travelers to Temperate South America.’ Available from <http://www.cdc.gov/travel/temsam.htm>

Quinoa Quinoa is a staple food, substituted

for grains, it is also fermented with millet to make a beer-like beverage

In Peru, Chile and Bolivia, quinoa is widely cultivated for its nutritious seeds, which are used in creating various soups and bread

Amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked

A very good source of manganese, magnesium, iron, copper and phosphorous

A sweetened concoction of quinoa is used medicinally

http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice http://www.fao.org/docrep/u8480e/u8480e07.htm

Fruits and Vegetables Are consumed in abundance Most south American traditional diets are rich in Vitamin

A Many tropical fruits are consumed, including coconut,

mango, cherimoya, lucuma, guavas, papayas, avocados, bananas and sugarcane

Potato is indigenous to SA, especially sweet potato Yuca a starchy edible root, especially popular

in Brazil, it is ground, dried and roasted Other regions use a sweet variety

of yuca that can be mashed or fried Black beans, lima beans and peanuts Olives and capers Hot peppers (cayenne, aji’, aji’es)

http://www.enotes.com/food-encyclopedia/south-americahttp://southamericanfood.about.com/od/exploresouthamericanfood/a/history.htm

Meats and Dairy Meats

Beef, veal, lamb, hog, goat, poultry, pork, seafood Offal – certain animal organs

Dairy Milk is typically not consumed as a beverage but used in

fruit-based drinks and coffee, and milk-based desserts are popular

Coconut milk is used widely in cooking Cheese are used for side dishes as cheese soup or

cheese cornbread Queso fresco/ Queso Blanco is fresh, lightly salted,

unripened cow’s milk cheese that's added to sauces and crumbled in salads

http://southamericanfood.about.com/od/exploresouthamericanfood/a/history.htm

Beverages Coffee is a major beverage

throughout the continent Brazil alone produces about a third

of the world's coffee Herbal teas are used as remedies

throughout the continent Argentina, Paraguay, Uruguay, and

people in southern Chile and Brazil drink mate, a herb which is brewed

The Paraguayan version, terere, differs from other forms of mate in that it is served cold

Pisco is liquor distilled from grapes in Peru and Chile

Cooking Methods Traditionally, meats are grilled slowly for hours Another cooking method is to steam foods in a pit oven Brazilians have barbecued chicken hearts, or pork

trimmings (ears, feet and tail), Gizzard stews, fried beef liver and beef stomach stews

Buchada, a popular dish, consists of the diced organs of a goat, which are seasoned and then sewn inside the goat's stomach and boiled

In Argentina, Chile and Uruguay, the traditional asado is made with offal like cow's kidney, brains are used to make ravioli stuffing

Tongue is usually boiled, sliced and marinated with a mixture of oil, vinegar, salt, chopped peppers and garlic. Testicles (criadillas) are eaten mostly in cattle-raising regions


Nutritional Risks A high percentage of S. Americans live in

extreme poverty Common nutritional deficiencies

Iron Iodine Vitamin A

Nutrition related problems Parasitic infection Heart disease Hypertension Obesity


Nutrition Status Most S. Americans in the modern day are influenced by the

“Western” diet and have an increasing prevalence of heart disease, type 2 diabetes and obesity

Chileans had an increase in caloric intake, 28% from fat sources, between 1988 and 1998 70% of adults consume less than 2 fruits per day 59% consume less than 2 portions of vegetables

A typical SA diet contains 60-70% CHO 10-13% PRO 20-25% fat High amounts of bread, high saturated fats (meats), and sugar

from soft drinksAlbala C, et al. Nutrition transition in Chile:determinants and consequences. Public Health Nutrition 5 (1A), 123-128

Nutrition Guidelines for Brazil

Breads, cereals, roots and tubers (bread, flour, pasta, cakes, biscuits, breakfast cereals, rice, tubers and starchy foods): 5 to 9 servings

Vegetables (all non-starchy): 4 servings as a minimum, 5 maximum

Fruits (citrus and non citrus): 3 servings at a minimum, 5 maximum

Meat (beef and pork, poultry, fish, eggs, offal and offal): a portion of at least 2 maximum

Milk (milk, cheese and yogurt): 3 servings

Legumes (beans, peas, chickpeas, beans, peanuts): 1 serving

Oils and fats (margarine / butter oil): a portion of at least 2 maximum

Sugars and sweets (candy, honey and sugars): a portion of at least two maximum

Philippi,S.T. et al, ADAPTED FOOD PYRAMID: A GUIDE FOR A RIGHT FOOD CHOICE, Rev. Nutr. vol.12 no.1 Campinas Jan. / Apr. 1999

Counseling Patients of SA Begin with a proper introduction Make the patient feel comfortable by

asking about family members Be sure to explain and repeat nutrition

suggestions Answer commonly asked questions Provide informational material in native

language

Latino Nutrition Coalition. Top ten things to know about Latino patients: April 2011. Available at: http://www.latinonutrition.org/HealthProfessionals-Top10.htm

Sample Menu Breakfast

Coffee with evaporated milk Croissant with butter and jam Banana

Lunch Grilled lamb New Zealand spinach Cassava Tea

Snack- Guava Dinner

Beer Pabellón caraqueño Flan


Macronutrients Kilocalories- 2288 Carbohydrate- 308.3 g Protein- 91.7 g Fat- 68.5 g and 27% of total kcals

SFA- 33.5 g and 13% of total kcals MUFA- 19.2 g and 8% of total kcals PUFA- 4.36 g and 2% of total kcals

Fiber- 30.6 g

Pennington JA, Spungen J. Food Values of Portions Commonly Used. 19th ed. Baltimore, MD: Lippincott Williams & Wilkins: 2010.

Micronutrients Vitamin A- 8149 IU Vitamin C- 290 mg Folate- 684.5 mcg Iron- 131 mg Zinc- 13.77 mg Calcium- 398 mg Sodium- 838 mg

Pennington JA, Spungen J. Food Values of Portions Commonly Used. 19th ed. Baltimore, MD: Lippincott Williams & Wilkins: 2010.

Nutritive Value

Excess-Saturated fat Inadequate-Calcium

% of Total Kilocaloires

CarbohydratesProteinFat

Take Home Message 3 meals a day and 1 or 2 snacks Lunch and dinner are much more dense than breakfast A nap typically follows lunch Dinner is served late into the evening

Recently, deficiencies in vitamin A, iodine, and iron have become more prevalent. There is also an increased occurrence in heart disease, hypertension and obesity.

Due to the large diversity, cultural considerations need to be individualized

References James D. Nutrition and well-being A to Z: April 2011. Available at: http://

www.faqs.org/nutrition/Smi-Z/South-Americans-Diet-of.html Oboler S. South Americans. April 2011. Available at: http://

www.jrank.org/cultures/pages/4457/South-Americans.html U.S. Centers for Disease Control and Prevention. ‘Health Information for Travelers to Temperate

South America.’ Available from http://www.cdc.gov/travel/temsam.htm http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice Albala C, et al. Nutrition transition in Chile:determinants and consequences. Public Health Nutrition

5 (1A), 123-128 Philippi,S.T. et al, ADAPTED FOOD PYRAMID: A GUIDE FOR A RIGHT FOOD CHOICE, Rev. Nutr. vol.12

no.1 Campinas Jan. / Apr. 1999 Latino Nutrition Coalition. Top ten things to know about Latino patients: April 2011. Available at:

http://www.latinonutrition.org/HealthProfessionals-Top10.htm James D. Nutrition and well-being A to Z: April 2011. Available at: http

://www.faqs.org/nutrition/Smi-Z/South-Americans-Diet-of.html http://www.fao.org/docrep/u8480e/u8480e07.htm http://www.enotes.com/food-encyclopedia/south-america http://southamericanfood.about.com/od/exploresouthamericanfood/a/history.htm http://southamericanfood.about.com/od/exploresouthamericanfood/a/history.htm

http://www.faqs.org/nutrition/Smi-Z/South-Americans-Diet-of.html



http://www.jrank.org/cultures/pages/4457/South-Americans.html

http://www.jrank.org/cultures/pages/4457/South-Americans.html

http://www.cdc.gov/travel/temsam.htm



http://www.latinonutrition.org/HealthProfessionals-Top10.htm

http://www.latinonutrition.org/HealthProfessionals-Top10.htm



http://www.fao.org/docrep/u8480e/u8480e07.htm





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Cultural Foods Presentation