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A Global Taste of Cultural Food Practices

Asia

Lisa Dorfman, MS, RD, CSSD, LMHC, FANDCountry Representatives Chairperson

Webinar Series Moderator

Thank you

IAAND Professional Development ChairpersonRomina DeFranchi

Our Webinar Speakers

Carrie Kiley, Executive Director

& YOU, our members

&

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Webinar Overview

Today’s webinar features our Country Representatives Beatriz

Dykes, PhD, RD, LD, FADA, FAND (Phillipines) Liyan Lin, RD,

CDN (China) and Amanda Berhaupt-Glickstein, PhD, MS, RD

(Japan) explores traditional food practices and nutrition related

health concerns.

Each panelist will share national dietary guidelines, common

foods, healthful and unhealthful regional food practices, food

preparation techniques and tips to create healthful meals and

alternatives to traditional dishes when needed.

Learning Objectives & OutlineAfter this presentation, participants will be able to:

Understand the traditions supporting food choices, beliefs

and practices in Phillipines, China and Japan.

Identify health challenges and nutrition consequences of

eating habits and lifestyle behaviors in mentioned countries.

Learn how to identify, traditional dishes and how to modify

them when needed with ingredients that are culturally

acceptable and available in selected countries.

Lisa Dorfman, MS, RD, CSSD, LMHC, FAND

Moderator

Known Internationally as The Running Nutritionist®, Lisa Dorfman CEO of Food Fitness

International, Inc. has been a leader to industry, academia, the public & press for more

than three decades The recipient of the ’17 Dietitians in Integrative & Functional Medicine

(DIFM) Excellence in Practice Award, Lisa is Board Certified Specialist in Sports Dietetics,

Board Certified Licensed Mental Health Counselor, Certified Chef, Professional Coach,

Reiki Practitioner & Fellow of The Academy of Nutrition & Dietetics.

For more than a decade, Lisa served as: Director of Graduate Program in Nutrition for

Health & Human Performance; Sports Nutritionist for Athletic Teams & professor,

Department of Kinesiology & Sport Sciences at The University of Miami. She currently

consults to Barry University Athletics, Sony Entertainment Latin America & teaches

online sports nutrition courses @ https://mysportsduniversity.com/aboutus/.

A culinary consultant & educator, Lisa has taught culinary nutrition at Johnson & Wales

University, and teaches at Miami Culinary Institute (MCI) where she also serves as

Chairperson of the MCI Advisory Board & completed her culinary education & Chef

Certification

The author of 8 books and numerous book chapter contributions including: Integrative

Sports & Performance Nutrition for the American Association of Indian Physicians (AAPI)

Nutrition Guide to Optimal Health eBook III : Using Principles of Functional Medicine &

Nutritional Genomics’17. Lisa was a National Media Spokesperson for the Academy of

Nutrition & Dietetics (AND) & was selected as a Recognized Young Dietitian of the Year.

She currently serves as Country Representatives Chairperson for the International

Affiliate of The Academy of Nutrition and Dietetics. (IAAND.)

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Beatriz Dykes, PhD, RD, LD, FADA, FAND

CR Phillipines

Beatriz Dykes, Medallion Award Recipient (2004) and lifetime Fellow of the Academy

since 1996 is an adjunct professor at Lehman College, City University of New York, New

York City and owns her own business Bea Dykes and Associates, Inc.

She Founded and Chaired the Department of Dietetics and Nutritional Management at

Sinclair Community College in Dayton, Ohio and has served as a visiting professor at

the University of the Philippines. In 2011, she was twice given the Balik Scientist Award

by the Department of Science and Technology of the Philippines. This distinction

enabled her to provide seminars all over the country; teach graduate courses on clinical

nutrition, and meet with the Professional Regulations Commission which provides the

licenses for medical and health professionals, including dietitians.

Dr. Dykes serves as the Chair of The Filipino Americans in Dietetics and Nutrition,

Member Interest Group, (AND) and also serves as Delegate at Large in the Academy’s

House of Delegates and Academy’s Nominating and Diversity Committees.

In the Ohio Dietetic Association, she served as president, and member of the Legislative

and Program Planning Committees. She is a founding member of the Ohio Consultant

Dietitians in Health Care Facilities and Dietetic Educators of Practitioners.

A Global Taste of Cultural

Food Practices Webinar

Series: Asia – The

PhilippinesBeatriz Dykes., PhD, RDN, LDN, FADA, FAND

IAAND Philippines Country Representative

Philippine Archipelago

7,100 islands

Beginning: indigenous tribes

Malays, Arabs, Hindu,

Chinese

Spain - 1521 (350 years)

U.S. - 898 (50 years)

Republic - 1946

3rd largest English speaking

Country In the world

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Traditional Food Patterns

Filipino Cuisine

Malaysia, Spanish, Chinese, Japanese, American

The cuisine from more than 80

ethnic groups, depends on the available ingredients from local

terrain.

Most of the cooking involves

sautéing with garlic in oil or lard

and combining all ingredients, resulting in salty, sour taste.

Rice – Foundation of all meals

Pancit – noodle dish derived from China is made from rice, wheat, or mung bean flour. Combined with sautéed garlic, onions, vegetables, cut-up meat or seafood.

Coconut – young coconut with its soft flesh and the water used as refreshing drink. Mature ones – flesh is grated or squeezed out as milk or cream. Also, the sap may be fermented for the tuba drink.

Carabao milk for drinking or cheese making. Not many drink the cow’s milk .

Bagoong – Fermented fish paste is a common ingredient, salty.

Patis – a transparent amber fish sauce.

Soy Sauce – used in many dishes

Salt – lots are used.

Vinegar – commonly used

Calamansi juice (similar to lemon) – in almost every table

Chilis – are also used in parts of the islands

Regional Food Practices

LUZON

Indigenous vegetables, root crops (yams, cassava), tropical fruits (mango, banana, papaya, jackfruit)

Bagoong (a type of anchovy paste), patis (shrimp/fish sauce) are used in cooking.

Milkfish, halibut, and prawns are common.

Central Luzon

Dishes are rich in sauces, influenced by Spanish cuisines. Tropical fruits like atis (sugar apple fruit), guyabano (soursap), watermelon, cantaloupe, papaya, melons. Fresh fish preferred.

Southern Luzon

Spanish and Tagalog cuisines. Coconuts, spices, sugar in cooking. Tropical fruits like lanzones (small, seedy fruit), and langka (jackfruit). Sweet rice preparation also found in this region.

Bicol

Preference for coconut-rich and spicy rich food. Pili (similar to hazel nut) are found here.

Regional Food Practices

VISAYA

Rich in fish, crabs, shells,

seaweeds which are featured in the dishes. Dried, salted fish are

common in this region. MINDANAO

Primarily a Muslim region. Pork is

restricted or limited. Food

preparation and cooking are influenced by the neighboring

Malaysian and Indonesian culture. Chili, curry, and pepper are

favored spices.

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Sample of A Day’s Meal Breakfast Merienda

1 c. Garlic rice 8 oz Halo Halo – sweetened beans, coconut

4 oz Tuyo (dried salted fish) Sport, Kaong (sweetened fruit),

2 Eggs -fried Evaporated milk, shaved ice, ice cream.

Coffee with cream & sugar

Merienda Dinner

1 Bibingka (rice cake) 2 c. Kare Kare (oxtail, beef, tripe, long bens,

2 oz Quezo (cheese) cabbage, eggplant, bagoong (salty shrimp

8 oz Soda paste.

Lunch 2 c. Rice

4 – 6 oz Adobo (marinated pork) 8 oz Soda or tea or water

1 – 1.5 c. Rice Merienda

1 c. Ginisang Gulay (Sauteed vegetables) 1 Siopao (Dumpling with 2 oz pork)

1 c. Ginataan (Dessert with jackfruit, sago, etc.) 1 c. Tsa (Tea)

1 Pan de sal (bread) with butter

1 Soda

TOP 20 COMMONLY CONSUMED FOD PRODUCTS AMONG

FILIPINO HOUSEHOLDS FNRI – DOST, 2013

1. RICE

2. SALT

3. COOKING OIL

4. COFFEE

5. SUGAR

6. BREAD

7. ONION

8. GARLIC

9. EGG, CHICKEN

10. SOY SAUCE

11. PORK MEAT

12. VINEGAR

13. VETSIN (MSG)

14. INSTANT NOODLES

15. CHICKEN

16. BISCUITS

17. TOMATOES

18. EGGPLANT

19. POWDERED MILK

20. BANANA

Nutrition Guidelines for Filipinos1. Eat a variety of foods every day to get the nutrients needed by the body.

2. Breast-feed infants exclusively from birth to 6 months, then give appropriate complementary foods while continuing breast-feeding for 2 years and beyond for optimal growth and development.

3. Eat more vegetables and fruits every day to get the essential vitamins, mineral, and fiber.

4. Consume fish, lean meat, poultry, egg, dried beans or nuts daily for growth and repair of body tissues.

5. Consume milk, milk products and other calcium-rich foods such as small fish and shellfish, everyday for healthy bones and teeth.

6. Consume safe foods and water to prevent diarrhea and other food and water borne diseases.

7. Use iodized sat to prevent iodine deficiency disorders.

8. Limit the intake of salty, fried, fatty and sugar-rich foods to prevent cardiovascular diseases.

Food & Nutrition Research Institute (FNRI) of the

Department of Science & Technology (DOST)

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Food Guide Pyramids

Children 1-7 Years Old Older Persons 60-69 Years Old

How to Make the Filipino Meals Healthier?

Decrease the amount of meat

Limit the amount of MSG in cooking and if possible, avoid it.

Decrease the amount of salt used

in cooking. This means limiting the use of PATIS, BAGOONG and soy

sauce.

Avoid including the meat fat in cooking.

Cut back on the sweetened pastries and desserts.

Eat more vegetables and fruits.

Use less fried foods.

Cut back the use of sweetened soft

drinks, and drink more water.

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Fruits by the Roadway.

References

Claudio, V., Ruiz, A., et al (2014). Basic Foods for Filipinos. Merriam & Webster Bookstore, Inc. Manila, Philippines.

Dykes, Beatriz. (2013). Balik Scientist Records. Department of Science and Technology. Taguig, Philippines.

Kittler, P.G. & Sucher, K. (2015). Food and Culture. Thompson-Wadsworth. Belmont, CA.

Food and Nutrition Research Institute, Department of Science and Technology (FNRI, DOST). 2014.

Quirante, R. (1998) Filipino American Cookbook for Calorie Controlled Diets. Filipino American Dietetic Association (FADA). Jumbo Jacks Cookbook,

Audubon, IA

Liyan Lin, RD, CDN

CR China

Liyan Lin, is currently working full time as Co-Founder of ConsciousEat

Nutrition Group since June 2015.

Her audience is pregnant women and new parents in China.

Her job includes content creating (both articles and videos) for social media,

recipe creating, operating, marketing, creating online courses, conducting

one-on-one nutrition counseling, and so on. She has also worked as a

clinical dietitian in long term care.

She published a book on prenatal nutrition in China based on current

evidence in 2016. She finished her RD training in 2013 from the CPD program

at UT Austin.

She graduated from Nankai University in China with a major in Library

Science in 2004.

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A Global Taste of Cultural Food Practices Webinar Series:

Asia——China

Liyan Lin, RD, CDN

IAAND China Country Representative

Content

• General Introduction of Chinese Food Culture

• Current food practices in China– Food Choice

– Dietary Pattern

– Cooking Methods

– Food Related Believes

• Health Challenges

• Dietary guideline in China

• Food modification

General Introduction

• Geography: coastlines, deltas, plains, hills, mountains, high altitude plateaus, and deserts

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Food Choice• Starch: rice, wheat, millet, yams, corn, etc.

• Meat: pork, beef, lamb, poultry, fish, organs

• Legumes: soy, mung beans, red beans

• Dairy: milk, yogut

• Vegetable: wide variety of green leafy veggie, root veggies

Food Choice-Sweets

Food Choice - Drinks

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Food Choice - Alcohol

Dietary Pattern

• 3 meals, similar to the US

• Breakfast before school or work

• Lunch at noon

• Dinner after school or work 6-7pm

• Eating out, snacks, a 4th meal at midnight are increasing

Breakfast

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Lunch & Dinner

Cooking methods

• Steaming, stir frying, poaching, boiling, deep frying, roasting

• Some dishes require more than one cooking method to finish

• Vague measurement, hard to calculate amount of nutrients

Typical dishes

• Eight lines of cuisines

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Food related believes

• Food is the most important thing

• Food should be eaten cooked and warm

• Food can cure diseases

• Traditional Chinese Medicine

• Rumors: Bad food, super food

Health Challenge

• Overweight 11.9%, obese 9.6%

• Unbalanced macronutrient intake: excessive fat

• Low legume and dairy intake

• Decreased vegetable and fruit intake

• Micronutrient deficieny: calcium, iron, VA, VD

• Sodium intake 10.5g/day

• Alcohol intake 3L/year/adult

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Health Challenge

• Hypertension: ¼ adult

• Diabetes: 9.7% adult

• COPD: 9.9%

• Cancer: 235/100,000

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Food modification

• Encourage more traditional plant-based diet

– Stir fry meat with vegetables

• Replace refine CHO with whole grains and yams

• Proper ratio of macronutrients

• Use spice to replace salt

• Portion control of meat sourced protein, sweet

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Reference

1. 《中国居民营养与慢性病状况报告（2015）》<China National Nutrition and chronic conditions report (2015)>, available at http://www.nhfpc.gov.cn/jkj/s5879/201506/4505528e65f3460fb88685081ff158a2.shtml .Published July 6, 2015. Accessed Feb. 28, 2018.

2. The Chinese Dietary Guidelines, available at http://dg.cnsoc.org/. Published 2017. Accessed Feb. 28, 2018.

Questions?

Amanda Berhaupt-Glickstein PhD, MS, RD

CR Japan

Amanda Berhaupt-Glickstein is a nutrition research and education consultant in

Tokyo, Japan.

Her goal is to help consumers make informed decisions and to enjoy their food.

Amanda works with businesses to help them reach their nutrition-related goals

and teaches parents of young children about nutrition and how to address eating

concerns. Her research and interests focus on perceptions of functional foods

(first conceptualized in Japan!) and systems that characterize the nutritional

quality of products such as nutrition marketing, labeling and profiling.

Amanda received a Bachelors in Science Degree in Psychology, SUNY Albany, a

Master’s Degree in Dietetics & Nutrition from Florida International University, and

holds a PhD in Applied Nutritional Science from Rutgers University.

She has worked as an ORISE research fellow for the US Food and Drug

Administration (FDA), served as a member of The Obesity Society’s Advocacy

Committee, and Policy Committee of the Academy’s Public Health/Community

Nutrition Practice Group.

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A Global Taste of Cultural Food Practices: Asia

JAPAN

Amanda Berhaupt-Glickstein, PhD, MS, RD

IAAND Japan Country Representative

Map of Japan

Map of Japan

Noodle Regions

• Hokkaido – Ramen

• Chubu – Soba / Kishimen

• Shikoku – Udon

• Kyushu – Ramen

• Okinawa – Okinawa Soba

• All of Japan – Somen

UDON

KISHIMEN

SOMEN

SOBA

OKINAWA SOBA

RAMEN

RAMEN

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Food Traditions

Popular Foods

Shabushabu

Curry

RamenTempuraSashimiSushi

Soba Udon Yakitori

KorokkeTonkatsuDonburi

Food Traditions

Green Tea Ice Cream

Taiyaki

Dango Kakigori

Popular Desserts

Food Traditions

• Holiday foods

• New Year / Osechi

Family

• Spring / SetsubunBean throwing

• Cherry Blossom / HanamiPicnics

• Ingredients, Seasonings…

• Rice, Fish

• Furekaki / seasoning

• Matcha / green tea

• Azuki beans / red beans

• Mochi / pounded rice

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Meal patterns

Breakfast

• Trad’l. Natto, miso soup, pickled and

cooked vegetables, fish and rice

• Western. Bread and coffee

• Skip breakfast

Lunch

• Onigiri, udon, ramen, okonomiyaki

• Lunch box. Egg, salmon, green

vegetables, tomato, and boiled

vegetables.

Dinner

• Main dish. Meat or fish

• Vegetables. Stir-fried, boiled, or pickled

• Soup

• Rice

Snacks

• Onigiri

• Green tea or coffee

• Senbei

• Japanese sweet, cookies or cake

Health & nutrition challenges

• Obesity – middle aged men

• Underweight – young women

• Undernutrition – older & sick adults

• Hypertension

• Hyperlipidemia

• Arteriosclerosis

• Diabetes

• Metabolic syndrome

87 years old

Japanese women

Longest life

expectancy in the

world

Dietary Guidelines

1. Enjoy your meals

2. Establish a healthy rhythm by keeping regular hours for meals

3. Maintain the proper weight with adequate exercise and well-balanced meals

4. Eat well-balanced meals with staple food, as well as main and side dishes

5. Eat enough grains such as rice and other cereals

6. Combine vegetables, fruits, milk products, beans and fish in your diet

7. Avoid too much salt. Attention should be paid to the quality and quantity of fat ingested.

8. Take advantage of Japanese dietary culture and local food products. Preserve local

dishes.

9. Conserve food resources and practice dietary habits for minimizing leftovers and food waste.

10. Develop your understanding of food and review your dietary life.

Ministry of Education; Ministry of Health and Welfare; and Ministry of Agriculture, Forestry and Fisheries (2000)

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Food Guide Spinning Top

• Visual of dietary guidelines

• Represents dietary balance

• Five food categories: • Grain

• Vegetable

• Fish and meat

• Milk and fruits

• Serving chart • Recommended daily servings

• Food examples

Grains

Vegetables

Fish & Meat

Fruit

Milk

Water &

Tea

Physical

activity

Enjoy snacks,

confection &

beverages

moderately

5-7

5-6

3-5

2

2

Daily

servings

Examples

Koma

Health & nutrition challenges

• Unaware or unmindful

• Disregard for diet• Eating outside the home

• Less cooking

• Disregard for food waste & environment

Washokupreserving traditional food culture

Japanese cuisine & eating customs

Foodstuff

Nutrition Hospitality

Dishes

Basic Law of Shokuiku

• Food & nutrition education

• To increase the knowledge and understanding by Japanese citizens about

food and the ability to make food choices

• Food concepts

• Preservation – food culture

• Research – diet, food safety, nutrition

• Interaction – food producers & consumers

• National movement

• Home

• Daycares

• Schools

• Food producers

• Research institutes2005

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What can we learn from Japanese traditions?

• Pride in food quality and taste

• Dedication and attention to detail

• Service as a means of food experience

• Food presentation

• Welcoming and gratitude

• Intention to enjoy food

• No eating on the run

Thank you

Amanda.Berhaupt@gmail.com

+81-070-3976-3858

References & Resources

• Andoh, Elizabeth. Washoku: Recipes from the Japanese Home Kitchen. 2005.

• Arisawa, K; Uemura, H; Yamaguchi, M; Nakamoto, M; Hiyoshi, M; Sawachika, F; Katsuura-Kamano, S. Associations of dietary patterns with metabolic syndrome and insulin resistance: a cross-sectional study in a Japanese population. The Journal of Medical Investigation 2014;61:333.

• Consumer Affairs Agency. Food and Radiation: Q&A. http://www.caa.go.jp/jisin/pdf/food_qa_leaf_en.pdf

• Kurotani, K; Akter, S; Kashino, I; Goto, A; Mizoue, T; Noda, M; Sasazuki, S; Sawada, N; Tsugane, S; Japan Public Health Center based Prospective Study Group. Quality of diet and mortality among Japanese men and women: Japan Public Health Center based prospective study. BMJ 2016;352:i1209.

• Ministry of Agriculture, Forestry and Fisheries. Dietary Guidelines for Japanese was revised in June 2016. http://www.maff.go.jp/e/policies/tech_res/attach/pdf/shokuiku-3.pdf.

• Ministry of Agriculture, Forestry and Fisheries. Recommendation of Japanese Dietary Pattern.http://www.maff.go.jp/e/policies/tech_res/attach/pdf/shokuiku-4.pdf.

• Ministry of Agriculture, Forestry and Fisheries. What is Shokuiku? http://www.maff.go.jp/e/pdf/shokuiku.pdf.

• Ministry of Agriculture, Forestry and Fisheries. Washoku. http://www.maff.go.jp/e/japan_food/washoku/pdf/wasyoku_english.pdf

• Ministry of Health, Labour and Welfare. A Basic Direction for Comprehensive Implementation of National Health Promotion. http://www.mhlw.go.jp/file/06-Seisakujouhou-10900000-Kenkoukyoku/0000047330.pdf

• Tomo, Shufu-no. Effortless Bento: 300 Japanese Box Lunch Recipes. 2014.

Photos

• Cherry Blossom Photo by Evgeny Lazarenko on Unsplash

• Coffee jelly By Jason Lam - originally posted to Flickr as 05 Coffee Jelly spoonful, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=10303232

• Dango mocha By Vegan Feast Catering - Sanshoku Dango, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=35628682

• Fish baked good By Toto-tarou - Photo by Toto-tarou., CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=372282

• Green tea ice cream By Maeda-en USA - Taken by a Marketing Representative at Maeda-en USA., CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=28634785

• Japan Regions Wikipedia

• Kimono Photo by Tianshu Liu on Unsplash

• Kiyoto shrine Photo by Ash Edmonds on Unsplash

• Koi Fish Photo by Daniel on Unsplash

• Matcha By Matcha Tea - Matcha Tea Factory alternatively Matcha, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=15645792

• Mt Fuji Photo by Gianluca Tristo on Unsplash

• Shibuya fancy guy Photo by Redd Angelo on Unsplash

• Shinjuku Piss Alley Photo by Chris Yang on Unsplash

• Yakitori Photo by mypicture / CC BY-SA 3.0

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Thank you for attending!

Your CPE certificate and a short survey will be sent out after the webinar. We will also include a link to the recording an a PDF of the slides.

If you have questions, please email Carrie at iaand.general@gmail.com