E c u a d o rJoanna AhnCe Cheng

Anouksha GardnerDavid Jay

Alex ManningSteven OlsonJessica StehrFrank Zhang

GENERAL DIET OF ECUADOR Appetizer:

A typical meal starts off with a soup, usually the locro (a soup of potato, cheese and corn with half an avocado tossed in).

Numerous grains are included in the soup Main Course:

Llapingachos (cheesy potato cakes) Side Dish:

Mote (a hard corn peeled with calcium carbonate solution) is boiled in saltwater and served

Ceviche (marinated raw seafood in lime juice and chili, served with raw onion)

Dessert: Morocho de leche (rice pudding flavored with cinnamon)

LLAPINGACHOSAN ECUADORIAN MEAL

Llapingachos are cheesey potato cakes made primarily from cheese, corn and potatoes.

It is often served with chorizo (sausage), lomo (steak), or pollo (chicken) and fried eggs.

INGREDIENT LIST

INGREDIENTS:1 serving = 15 cakes

8 Russet Potatoes 1 teaspoon of sunflower oil 1 white onion Mozzarella cheese 1 Tomato 2 Avocados Cilantro Half a cup of peanut butter Half a cup of milk

TOTAL COST: $56.60

OUR FINAL PRODUCT!

*Actual photos!

NUTRITION FACTS Basic Nutritional Information(Amount per Serving):

Total Calories: 591Grams of Fat: 31.8 gProtein (g): 20.3 gCholesterol (mg): 25.2 mgSodium (mg): 314.1 mgVitamin A: 20.8%Vitamin C: 108.7%

NACHOSAN AMERICAN MEAL

NACHOS Nachos are a common American meal

(contrary to popular belief, the tortilla chip was actually invented in Los Ange-les).

The meal in itself is not in itself un-healthy.

Nachos are easy to prepare. Nachos are enjoyable to eat. Rather, nachos become unhealthy be-

cause of the amount consumed.

INGREDIENT LIST

INGREDIENTS:

4 servings of ground beef 8 servings of tortilla chips 4 servings of shredded cheese 4 servings of black olives 2 servings of jalapenos 2 servings of tomatoes Half an onion 2 servings taco seasoning

TOTAL COST: Approximately $20

NUTRITION FACTS

* Recipe serves 6 people

Basic Nutritional Information(Amount per Serving):

Total Calories: 643Calories from Fat: 341Grams of Fat: 37.71 g (58%)Protein (g): 34.37 g (69%)Cholesterol (mg): 99.77 mg (33%)Sodium (mg): 760.43 mg (32%)Vitamin A: 2.5 gVitamin C: 4.13 g

HOW DO THESE TWO MEALS COM-PARE?

Calorie

sFa

t (g)

Protei

n (g)

Choles

terol

(mg)

0100200300400500600700800

LlapingachosNachosRecommended Daily Intake

WHAT VALUES ARE REFLECTED? Ecuador is a small agricultural country

- A huge national distribution system not required Ecuador’s land for producing food is rich.

Therefore: The food is fresher Preservatives are not as required

- Manure still used more prevalently than fertilizer

No seasons in Ecuador- many fresh fruits available all year round (e.g., berries, papaya)

Lots of lush grass available for cattle grazing- Dairy products both nutritious and delicious- Can purchase fresh, raw milk by the pail

Corn, beans and potatoes are the basics The basic starch is corn and potatoes (very different from the U.S.!)

US: 3,666 Calories (Overeating) Ecuador: 2,531 Calories (close to recommended daily intake)

WHAT DETERMINES A SUSTAINBALE DIET?

1.What is the staple food of the diet?2.What is the secondary food of the diet?3.What is the supplement of the grain and vegetable diet?4. How much refined foods are consumed?5. What is the packaging of the foods?

 

LESSONS ECUADOR CAN TEACH US Ecuadorian meal:

contains little sodium and saturated fat (re-fer to graph!)

contains more vegetables (onions, avoca-dos, potatoes) (i.e., nutrients in the calo-ries!)

SOURCEShttp://www.britannica.com/EBchecked/topic/178721/Ecuador/271891/Agriculture-forestry-and-fishingDon Matesz (1992), A Sustainable Diet: Beyond the Merely Meat-

less (pp.6)Washington : Island Press/Shearwater Bookshttp://www.garyascott.com/2009/05/08/4935.htmlhttp://www.livestrong.comhttp://www.netrition.com/rdi_page.html

TASK ASSIGNMENTS Joanna Ahn: Researched and compared values of each coun-

try’s meal; created powerpoint Ce Cheng: Sustainability guidelines and basis for each meal Anouksha Gardner: Cooked Ecuadorian meal (llapingachos) David Jay: Researched background information on American

meal (nachos) Alex Manning: Shopped for llapingacho ingredients, Cooked

Ecuadorian meal (llapingachos) Steven Olson: Cooked and researched American meal (nachos) Jessica Stehr: Researched general dietary information of

Ecuador Frank Zhang: Lessons that can be learned & taught between

the U.S. and Ecuador