Category: Diet & Nutrition 423

Risotto Recipes

Recipes help people prepare food and discern the accurate calorie intake in a meal. Making alterations to these recipes results in major changes that determine whether a person is getting nutritional benefits or reducing these foods benefits. Portobello risotto exhibits many differences to shiitake risotto, showcasing minor variations in the recipe can result in intended and unintended consequences in ones diet.

Original Recipe: Portobello Risotto

Number of Servings  4

Ingredients

• 6 cups of chicken stock
• 2 olive oil tablespoons
• 1 finely chopped shallot
• 455 g of portobello mushrooms that are thinly sliced and stemmed
• 2 tablespoons of unsalted butter
• 1 teaspoon of finely chopped fresh thyme
• 2 minced garlic cloves
• 2 teaspoons of salt for taste
• 1 cup of sweet red pepper for taste
• 200 g of arborio rice
• 120 ml white wine
• 110 g of grated parmesan cheese, add for serving
• 10 g of fresh parsley for serving

Preparation

• Insert the stock in a medium pot and bring it to a boil using high heat. Make sure it is boiling before reducing heat to a low setting or remove the pan from heat and place it nearby.
• Use a pot with wide and tall dimensions to heat the olive oil using medium heat until it begins to shimmer. Once this process occurs, add the shallot and cook while frequently stirring until they elicit a translucent color.
• Add the unsalted butter and portobello mushrooms. Cook while stirring intermittently until the mushrooms have cooked down to reduce their chewy form.
• Add the salt, thyme, pepper, and garlic, stir, and leave the pot to cook for 1 minute.
• When the butter melts, and one can smell an aromatic smell from the garlic, add the rice while stirring until the arborio rice is fully immersed in the mushroom broth. Leave it to toast for 2 minutes, and gain fragrance.
• Pour white wine into the mixture and cook the dish until it has dissipated in the air while occasionally stirring.
• Add 1 cup of the cooked stock and stir to mix evenly, cooking while stirring regularly until you notice the broth is fully absorbed.
• Repeat the previous step, reducing the stock added to half a cup at a time while stirring continuously until the food absorbs the broth. This process should take 20 minutes. Note that there may be leftover broth if the rice cooks fast.
• Once the rice is firm to the bite, remove the dish from the heat source and add parmesan cheese. Stir the food to combine.
• Add parsley, salt, pepper, and parmesan to top the dish.

Enjoy!

Modified Recipe: Shiitake Risotto

Number of Servings  4

Ingredients

• 6 cups of low-sodium chicken broth
• 2 extra virgin olive oil tablespoons
• 1 finely chopped shallot
• 455 g of shiitake mushrooms that are thinly sliced and stemmed
• 2 tablespoons of unsalted butter
• 1 teaspoon of finely chopped fresh thyme
• 2 minced garlic cloves
• 2 teaspoons of salt for taste
• 1 cup of sweet red pepper for taste
• 200 g of arborio rice
• 120 ml white wine
• 110 g of grated parmesan cheese, add for serving
• 10 g of fresh parsley for serving

Preparation

• Insert the low-sodium broth in a medium pot and bring it to a boil using high heat. Make sure it is boiling before reducing heat to a low setting or remove the pan from heat and place it nearby.
• Use a pot with wide and tall dimensions to heat the extra virgin olive oil using medium heat until it begins to shimmer. Once this process occurs, add the shallot and cook while frequently stirring until they elicit a translucent color.
• Add the unsalted butter and shiitake mushrooms. Cook while stirring intermittently until the mushrooms have cooked down to reduce their chewy form.
• Add the salt, thyme, pepper, and garlic, stir, and leave the pot to cook for 1 minute.
• When the butter melts, and one can smell an aromatic smell from the garlic, add the rice while stirring until the arborio rice is fully immersed in the mushroom broth. Leave it to toast for 2 minutes, and gain fragrance.
• Pour white wine in the mixture and cook the dish until it has dissipated in the air while occasionally stirring.
• Add 1 cup of the cooked broth and stir to mix evenly, cook while stirring regularly until you notice the broth is fully absorbed.
• Repeat the previous step, reducing the broth added to half a cup at a time while stirring continuously until the food absorbs the broth. This process should take 20 minutes. Note that there may be leftover broth if the rice cooks fast.
• Once the rice is firm to the bite, remove the dish from the heat source and add parmesan cheese. Stir the food to combine.
• Add parsley, salt, pepper, and parmesan to top the dish.

Enjoy!

Reflection

I changed the recipe to increase the foods nutritious content while boosting calories using healthy food that allowed recommended calorie intake. The first change involves altering the chicken stock, using a low-sodium option to alleviate the chances that an individual would develop high blood pressure (WHO, 2020). These changes also reduce the potential for a person to have a stroke or heart disease while preventing calcium loss as the mineral may be pulled from bones (WHO, 2020). Low-sodium stock or broth is helpful in alleviating these health issues.

Additionally, the modified recipe replaces shiitake mushrooms with portobello mushrooms. The former alternative has 1.55x additional food energy per 100 grams; it has 34kcal versus 22kcal exhibited in portobello (Versus). Furthermore, shiitake have 6.16% more proteins than the ones used in the original recipe. They also have 1.94x more zinc and 32.26% extra iron than portobello mushrooms. Shiitake offer 1.92x more dietary fiber per 100g and 100% less fructose (Versus). The mushrooms also prove their superiority in showcasing 1.98x more vitamin B6 and 3.33x additional manganese than the alternative, portobello (Versus). Shiitake mushrooms contain beta-glucans, compounds that protect the intestines by eliminating cholesterol absorption (Versus). They also reduce inflammation and support the immune system. These mushrooms are healthy as they reduce blood cholesterol levels.

Extra virgin oil is the least processed oil and retains most of its vitamins and antioxidants. Using shiitake instead of portobello mushrooms darkens the risotto color from a light brown to dark brown. However, both mushrooms do not alter the risotto taste as they have a meaty taste with a pleasantly chewy texture. The extra virgin oil did not alter the risottos appearance, taste, or texture. It is also important to state that changing the chicken to low-sodium varieties reduced the taste of salt, though by a minute variation.

The change in ingredients from the original recipe increased the number of calories present from 473 to 731 calories per serving. The sodium content also decreased significantly from 111% to 66%. Additionally, the value of carbohydrates increased to 48% from 19% in the original recipe. However, portobello boosted the value of potassium in the original recipe, providing 12% of the daily value compared to 3% in the modified recipe. Nonetheless, these changes are attributed to portobello mushrooms that have fewer calories per serving. It is important to note that alterations to the mineral content are an unintended consequence of the modification. However, I would make similar modifications in the future as the value gained from these changes exceeds the loss. Furthermore, these changes do not alter the foods taste and offer health benefits such as the reduced risk for heart diseases and increased energy.

Altering a recipe has major ramifications in nutrient content, and the minerals change. The shiitake risotto is healthier and provides more energy to individuals than its portobello alternative. People should consider the nutrients in the ingredients used in cooking as they may derive health benefits due to minute changes. The inverse is also true, as illustrated in the essay. You are what you eat.

References

Ciampa, M. (2019). How to cook a perfect risotto recipe by Tasty. tasty.co. Web.

Versus. (n.d.). Portabella mushrooms vs shiitake mushrooms: What is the difference? VERSUS. Web.

WHO. (2020). Salt reduction. World Health Organization. Web.

Introduction

Beauty is a subjective concept, but searching for its ideal has always occupied researchers and philosophers. Many cultures have different ideas about this phenomenon, and this understanding is in the nature of objectivity among particular peoples. European ideals are pretty far from the Eastern world if one delves into its study. Social, historical, and religious factors together form the cultural environment, affecting everyday customs. Within the framework of these traditions, views on various aspects of life are cultivated, including the subjective concept of beauty. The uniqueness of this phenomenon in each culture is both a cause and a consequence of many distinctive points associated with lifestyle, which various psychological field methods can elucidate.

Methods and Phenomenon Understanding

The theme of the ideal of female beauty appears in a rather unexpected light from an unusual point of view, which is the basis of the culture of the peoples of the Sahara. In her book Feeding Desire, Popenoe tries to find out why female fattening is a tradition in the social structures of this region (2012). To do this, she uses field research, a direct trip to the area, where she asks many questions of the indigenous people about women, fatness, food, religion, motherhood, marriage, and traditions (Popenoe, 2012). The author accompanies the stories with a literature review, which also dives into data and related issues to track the dynamics of change and the correspondence of theory to actual practice.

Since the study of the Azawag peoples took place over many years, the author cites many literary sources not only from the past but even from the century before last. A comprehensive and progressive analysis of cultural aspects reveals the main points that formed the main pool of questions Popenoe (2012). For example, the review led the author to the idea of investing male labor in the fullness of the female body, which reflects the ability to work and success in commercial affairs of the head of the family (Popenoe, 2012). To test this fact with field methods, Popenoe presented questions about the importance of animal husbandry, the purpose of raising animals, and attitudes towards them and concluded that confirmed her hypothesis. Livestock is not idolized by the Azawag but is merely a means to a commercial end (Popenoe, 2012). As a result, the book demonstrates in an extraordinarily revealing and evidence-based manner how the author arrived at the hypotheses born during the literature review and how, in the form of a story, they are narrated about their confirmation or refutation.

Its not just questions and interviews that Popenoe uses as a field tool. In the second part of the book, people talk about themselves on various planes (Popenoe, 2012). Indigenous people spoke about themselves in the light of their profession, family, and religious traditions. Popenoe sought in this way to preserve the form of the narrative, the everyday habits, and expressions of the people without driving the story into the strict framework of an interview or questionnaire that would be devoid of an emotional component (2012). The level of research is quite deep since the author seeks to find answers to a fairly specific question in many indirect aspects surrounding the described culture. A holistic view contributes to a holistic understanding of the book by not only providing facts but also how these principles and ideals are translated into the thoughts of indigenous people.

For example, the author describes the topic of marriage in a rather multifaceted way. For this presentation, Popenoe uses, in some cases, the field method of ones presence  evidence, as in the case of the conversation between Aminatu and Ahmad (Popenoe, 2012). As a result, this technique is described in the first person by the author, who can both empathize and give his assessment of the participants in the incident. This style conveys mostly bare facts, accompanied by a slight distraction for thought (Popenoe, 2012). However, already here, the book takes on a relatively free form, where chapters with a bias towards a literary review alternate with chapters of real stories.

Popenoe also describes his experience of sharing life with the Azawag Arab world through the prism of understanding and using their own bodies. It is not for nothing that the author first demonstrates their vision of the way of life in many matters so that the demonstration of their way of life does not come as a surprise to readers. Also, in this way, Popenoe makes it possible to focus only on the identified problem, leaving other surprising aspects of the story in the background, in the form of context. A critical point of view for understanding the human body is chapter 7, where, after describing the ideas of the people about the body, a description of its use is given through the prism of the vastness of tents and deserts (2012). The author reveals the theme of fattening sequentially in each chapter.

Finally, there is a critical analysis of the data obtained in field studies describing health and desire in the context of ones own body. In fact, the author uses field techniques from the direct demonstration of Azawag thoughts in their purest form to exclusively critical analysis through his vision of everyday life. This form of the book is of sufficient interest from the point of view of the gradual disclosure of the aspects of the question posed. It promotes a broad cultural coverage of Azawag life as a whole, gradually revealing the narrower points of the theme in the process. Despite the scientific methods used to collect information and analyze it, this book demonstrates the connection between a large female body and the values of the people. This work fully copes with the task, playing on the bright contrasts of the ideals of the beauty of the female body, which were well-established far from the Azawags, and revealing step by step the essential cultural traditions that distinguish the peoples of Europe and the Arab world.

Conclusion

This book provides a comprehensive assessment of the Saharan female beauty ideal phenomenon using both field techniques and classical scientific methods such as literature review, critical analysis, hypotheses, and observations. Each chapter is uniquely shaped, constantly alternating between these approaches, maintaining the thread of the narrative for a compelling argument. Consequently, Popenoes work provides, above all, a deep understanding of the way of life of the Azawag, and the cultural characteristics of their traditions, including marriage, attitudes towards animals, work, and relatives. From the mass of factors, one way or another influencing the views of the indigenous people, there is an idea of the phenomenon of fattening and fatness of the female body. Field methods contribute to immersion in the life and emotions of the Azawag, which is often lacking in the review of scientific literature and theoretical testing of hypotheses.

Reference

Popenoe, R. (2012). Feeding desire: Fatness, beauty and sexuality among a Saharan people. Routledge.

MyPlate Kitchen: Description of the Content Area

In this section of the site, at the very top of the page, the user is greeted by a greeting inscription, under which the view recipes button is located. Below is the search bar with which a user can find a specific recipe. Nearby there is a search button by category, among which visitors can highlight nutrition focus-food groups, nutrients, program, cooking equipment, cuisine and total cost (U.S. Department of Agriculture, 2022). Below are four additional buttons where the user can find saved recipes, cookbooks, videos and resources. Then below are the recipe of the month, popular recipes, as well as cooking methods that take less than 30 minutes. Next, the user can go to the Seasonal Favorites section, where you can find other recipes by scrolling through the feed. Below are additional links to third-party resources.

Review of the Entire Area

Viewing the main area does not take much time; however, considering the large number of sub-topics devoted to recipes, studying the entire page can take quite a long time. By itself, this section is organized quite simply and concisely, which allows users to navigate it without any problems. The primary target audience of this area of the site is the majority of Americans interested in recipes, due to which they will be able to maintain weight and health. If gender is considered, then this section of the site is suitable for anyone, but users over 18 years old will be more interested here. Moreover, given the number of budget and fast recipes for cooking, those who want to maintain health without spending a lot of effort and money on cooking will be more interested in this area. In addition, users can navigate the site relatively easily due to the simplicity and organic design. Therefore, it is comfortable to understand the basic details and descriptions of this area.

Cultural and Life Stage Diversity

Inclusive information is provided in this area and various subtopics. These recipes represent the cuisines of various ethnic groups. There are ways to prepare relatively vegetarian food and various protein recipes, and ways to switch from fat-free to low-fat dairy (U.S. Department of Agriculture, 2022). However, it should be noted that religious aspects are not considered, and there is also no separate category for elderly users. Despite this, this site category meets many requirements so that people can find suitable recipes for themselves, regarding their socio-economic situation. Such cultural and life stage diversity is important so that users can maintain their health while being in a comfortable environment for them.

Information Efficiency

It should be noted that the presented recipes have much variability. In addition, there is an opportunity to visit additional resources and watch videos that will improve the skills in cooking healthy food. Thus, the information provided is useful and effective in the sense that people will be able to understand what they need to cook easily. This greatly simplifies the search for the necessary recipes, which makes it easier to maintain health.

Closing Thoughts

The only aspect that needs improvement is the number of recipes presented. It should be noted that there are enough of their types concerning different ethnic groups. However, in general, the information provided fully meets the requirements, as it reveals various aspects of cooking healthy food with the help of additional videos and resources. In addition, users can save recipes they like, which makes this area reasonably practical and convenient. Furthermore, the area enhances the overall ChooseMyPlate.gov website because visitors can find the recipes they need. This supports connectivity between different categories, where users are given individual nutrition plans and advice. Thus, this area acts as a guide for the transition to practice, allowing people to maintain their health most effectively.

Reference

U.S. Department of Agriculture. (2022). MyPlate kitchen. MyPlate. Web.

Background

Nutrition science is one of the evolving topics that catch the attention of many in society. New trends in nutrition have been contributed to the advancement in technology and the use of social media by people. The stigma surrounding some of the nutrition components makes people fear including in their diets. For example, carbohydrates are avoided by people claiming that it contributes to lifestyle diseases with the highest percentage. In reality, carbohydrates should not be feared by incorporating other nutritional components to form a good diet. Since some of the nutritional components are avoided without a valid reason, people need to be educated on the importance of eating balanced date food. Nutrition Cal Plus software analyses data on how people can take a well-balanced diet food. In this essay, I will present the assessment of my diet based on different categories of Macronutrients (Philippou & Andreou, 2022). The essay points out why specific nutritional components in a given category of macronutrients should be taken in large quantity, their significance, and the relevance of having variation of nutrients from one category to another.

Macronutrients Analysis

Macronutrients comprise carbohydrates, proteins and fats. They are normally taken in large quantities as compared to other nutrients due to their crucial role played in the human body. Macronutrients are well known for providing our bodies with energy, helping in preventing diseases and allowing the body to function correctly (McDonald et al., 2020). Macronutrients are found in many food sources, but it can be difficult to determine the exact amount to consume. Macronutrients are regularly required by our bodies to provide energy which helps in performing bodily functions.

Carbohydrates

When serving lunch, our bodies need the largest amount of carbohydrates. From the spreadsheet, it is clear that the amount of Carbohydrates needed by our bodies in a day is 992.3 grams. Carbohydrates are highly dominated by potatoes (104.5g), cassava (78.4g), wheat (37.5), and cashews (68.5). The significance of taking meals that have a large number of carbohydrates at lunchtime is that the body needs a lot of energy to work. Foods like cassava and potatoes help in gaining strengths that are effective in sustaining the health of human beingsfruits such as tomatoes, cucumber, eggplant and zucchini. The carbohydrates items contribute to more than 60% of the nutritional components taken by our bodies (Salam, 2021).

Sugar also helps in providing energy hence being one of the key components of the diet. From the data, we can see that most of the components that are enriched in carbohydrates have some components of fiber and sugar. For example, the potato has 3.3 grams of sugar and 17.9 grams of fiber. Seeds that have carbohydrates include rice (51.7), corn (123.7g), and chickpeas (125.9 g). Carbohydrates are significant in our bodies by acting as a source of energy hence having them taken in large quantities. They also help to boost the brain, kidneys, central nervous system and heart muscles. Most carbohydrates have fiber which is crucial in ensuring smooth and effective digestion. Some categories of foods have large components of carbohydrates, while others have lower percentages. For example, from the table, it is clear that there are no components of carbohydrates in chicken, duck, beef, ad very lower components in cauliflower (5.3g), broccoli (6.0g), and Brussels 7.9g). both food components are important in our bodies as they contribute to ensuring a balanced diet.

Proteins

When serving animal products, one gets 25.5mg of proteins from chicken, 16.4g from duck,24.3mg from beef, and 27.9mg from salmon. However, chickpeas dominate, with 40.9 mg representing the seeds and nuts. Proteins are essential nutrients as it helps in the bodys growth. They repair body tissues hence allowing metabolic reactions to take place and coordinate the functions of the body (Gonzalez-Vazquez et al., 2021). Therefore, it is advisable for people to consider taking proteins as part of their meal.

Fats

Fats are dominated by cashews 99.5mg, almonds 71.4mg, and peanuts 72.5mg. However, almost every component of food has some contents of fats to show how significant the nutrient s in our bodies. For instance, fats from salmon contain omega 3, which helps our bodies in brain development. Furthermore, fats also play a crucial role in digestion hence remaining one of the important nutritional components. Fats also provide the body with energy, support cells growth, stabilize cholesterol and blood pressure, and help the body to absorb crucial nutrients into the body.

Vitamins

Micronutrients are made up of vitamins that are essential in the human body. Major types of vitamins include vitamin A, Vitamin D, Vitamin E, Vitamin B6, vitamin B12, and vitamin C. A well-balanced diet should not miss vitamins as they play a significant role in maintaining the immune system of the body. Vitamin B12 is mainly found in beef, and from the analysis, we can see that it has a quantity of 2.5mg and in salmon, 5.4mg. It is essential in the human body as it helps in forming the DNA of an individual. Vitamin C is the dominant vitamin that is taken by a human being (Chang et al., 2021). Categories of food that are enriched in vitamin C comprise fruits and vegetables. Fresh orange lead fruits by having a quantity of 120.7mg, followed by mango, which has 60.1mg. In vegetables, broccoli dominates with 81.2mg, brussels sprouts with 74.8mg, and spinach with 63.7mg. One should take large quantities of vitamin C as it is significant in forming and maintaining bones, skin, and blood vessels. It also boosts the immune system of an individual hence protection from diseases.

Minerals

Nutrition is made complete by taking foods that are enriched in minerals. Some of the major minerals needed by our bodies include calcium, magnesium, zinc, sodium, potassium, iron, and phosphorus. Potassium is highly needed by our bodies. Fruits also have minerals that are helpful in our bodies. From the analysis, tomatoes have a quantity of 426.6mg, cucumber 153.9mg, mango 277.2mg, apple 242.7mg, and eggplant 519.4mg. Underground organs such as potatoes, sweet potatoes, carrots and cassava also have a large composition of potassium. Potato skin leads this category by having 1299.5 mg, followed by sweet potato (950 mg) and cassava 558.3 mg. Animal products that are enriched in potassium include chicken, duck, beef, and salmon. Beef has the largest amount of potassium which is at 392.4mg, and salmon at 497.8mg. Potassium is significant as it helps in moving the nutrients into cells and waste products out of cells. A diet that is in potassium plays a great role in offsetting some of sodiums harmful impacts on blood pressure. Furthermore, potassium products also help in water retention and protect the body against kidney stones and stroke.

References

Chang, M. C., Kwak, S. G., & Kwak, S. (2021). Effect of dietary vitamins C and E on the risk of Parkinsons disease: A meta-analysis. Clinical Nutrition, 40(6), 39223930.

Gonzalez-Vazquez, M. C., Vela-Sanchez, R. A., Rojas-Ruiz, N. E., & Carabarin-Lima, A. (2021). Importance of Cry Proteins in Biotechnology: Initially a Bioinsecticide, Now a Vaccine Adjuvant. Life, 11(10), 999.

McDonald, C. M., Bowser, E. K., Farnham, K., Alvarez, J. A., Padula, L., & Rozga, M. (2020). Dietary Macronutrient Distribution and Nutrition Outcomes in Persons with Cystic Fibrosis: An Evidence Analysis Center Systematic Review. Journal of the Academy of Nutrition and Dietetics.

Philippou, C., & Andreou, E. (2022). Integration of Healthy Eating Habits and Physical Activity through Nutrition Care Process to Tackle the Obesity Epidemic: A Narrative Review of the Evidence. Arab Journal of Nutrition and Exercise (AJNE).

Salam, P. A. D. M. K. D. H. (2021). The effect of the of creatine phosphate and carbohydrates loading according to the training curriculum on some special physical abilities for boxing player. Journal of Studies and Researches of Sport Education, /(69).

Jamaican cuisine is a colorful blend of local products and is capable of combining spicy sweetness, spiciness, and subtlety of all the flavors of the world in one dish. The culinary traditions of Jamaica reflect all of the islands history: Spanish, English, Indian, and Chinese cuisines, and African motifs are closely intertwined in it. However, the English introduced the famous Juici Patties, meaning juicy patties, which are now sold in all suburban Jamaican restaurants. It is significant to note that patties are similar to pancakes with meat and is an appetizer, which is characteristic of Jamaican culture. At the same time, the pie recipe uses Mexican and Indian spices, such as cayenne pepper. Thus, the two cultures are fused in this dish, which provides an understanding of the combination of the primary motifs of the two cultures.

It is interesting to mention that I have not yet eaten Juici Patties, but I would like to attempt it. This is because I am struck by the recipe for the dish, specifically the combination of delicate dough and minced meat with black pepper, paprika, and curry (Easy authentic flaky Jamaican beef patty recipe, n.d.). I think the fusion of two or more cultures allows one to create delicious dishes that can be eaten with friends who are from other cultures. Therefore, I support the concept of fusion to enhance existing recipes. Moreover, I think authentic dishes should not be forgotten either; they can be cooked for national holidays and with the family. This will help preserve the culture and color of the people, but mixing recipes from several national cuisines allows the culinary profession to evolve. In this way, it seems to me that these concepts can exist together, simultaneously stimulating progress and preserving the peoples traditions.

Reference

Easy authentic flaky Jamaican beef patty recipe. (n.d.). Gimme Yummy. Web.

Prosciutto

Prosciutto is one of the most classic charcuterie items, belonging to the category of cured meats. Prosciutto is dry-cured ham and is one of the oldest forms of Southern European characterize, tracing its roots back to the Romans. Although it might be found all along the Mediterranean coast, the most well-known is authentic Italian Prosciutto. The recipe is simple, consisting of taking a full bone-in ham from the hind leg of a pig; it is cleaned and then heavily salted, with variations of salt differing, but it is typically sea salt, which removes leftover moisture and aging the ham. The meat is then left in a cool but dry environment, with cheaper cuts maturing for several weeks, while more expensive versions can mature for 8-16 months (Victory, 2021). It is sliced very thinly and placed on the charcuterie board in a ribbon-like form. Prosciutto is best accompanied by parmesan cheese in a combination known as Prosciutto di Parma. Fruit is also a classic Italian match for Prosciutto, matching the saltiness with sweetness in a common pairing where a piece of Prosciutto is wrapped around a fresh piece of cantaloupe.

Manchego Cheese

Although meats are a critical element of most charcuteries, cheeses also play a fundamental part and can serve as a central piece in the absence of meats (i.e., vegan). A popular cheese to include is Manchego cheese. This is a traditional Spanish cheese that has been made in the country for thousands of years, with archaeological evidence pointing to Manchego production before the time of Christ. Manchego cheese is made fully from sheeps milk in the La Mancha region of Spain, using the local breed of sheep. The milk is delivered to the creameries that are located near the pastures, where it is poured in heated vats, adding rennet and culture. The milk coagulates, producing a curd; it is drained and placed into molds. The cheese is then soaked in a brine of water, salt brushed with olive oil, and set to age. It can take between two weeks and one year to mature (Castello, n.d.). It is often served by being sliced into long triangular pieces with the rind on one side since it is a firm cheese. A variety of things go well with Manchego cheese, including Spanish crackers (both savory or sweet), olives, almonds, and walnuts, and sweet spreadable such as honey or marmalade.

References

Castello. (n.d.). Manchego cheese.

Victory, M. (2021). The art of charcuterie: Exploring the craft food trend and Nashvilles picnic companies. UWIRE Text, 1. Web.

MyPlate has assumed the function of the prior Pyramid image as the tool to assist Americans in making better food choices. Its main idea is to encourage people to consider preparing a healthy plate when dining. The servings recommended for each food group in MyPlate and Pyramid are found to be the most common differences (Barco Leme et al., 2021). Unlike MyPlate, which gives accurate information on serving sizes and personalizes what quantities of each food category are needed, the Pyramid left many people confused about the distinction between a serving and a portion. In addition, the order in which foods are listed in MyPlate and the Food Pyramid is different. Some people who looked at the enormous grain group in the Pyramid considered it to be more vital than the first group, which comprised fats, oils, and sweets which led to some degree of uncertainty. Instead of the food groups being arranged from top to bottom, Myplate now uses colors to depict each of them as scattered out over the Pyramid.

The switch from the Pyramid to the MyPlate occurred in an attempt to simplify the goal of a well-balanced diet. This was due to the intricate nature of the Pyramid, which made it challenging for individuals to evaluate their meals to the required optimal balance. Another reason that prompted the switch was because the Pyramid was worn out and trying to transmit too many nutritional facts at once. The dietary experts created MyPlate, which is simplified and efficient so that the typical American can look at it and have a proper perception of how they can feel up their plate at a meal.

Reference

Barco Leme, A. C., Fisberg, R. M., Baranowski, T., Nicklas, T., Callender, C. S., Kasam, A., Tucunduva Philippi, S., & Thompson, D. (2021). Perceptions about health, nutrition knowledge, and MyPlate food categorization among US adolescents: A qualitative study. Journal of Nutrition Education and Behavior, 53(2), 110119.

Food and culture are closely related, as every nation looks first at what is valuable to their body. Food habits are fixed based on environment and values and can be changed in unfamiliar conditions. Acculturation and acceptance of other peoples experiences affect how cultural patterns develop in society. The purpose of this paper is to identify cases of acculturation and to establish the conditions for the formation of initial food habits.

Food, Culture, and Acculturation

Food is a term that reflects both the objects suitable for human consumption that replenish ones energy and chemical reserves and the object of cultural heritage. The first definition is relatively straightforward and may include beverages and foods people like by taste or other characteristics (Kittler et al., 2016). Food as cultural heritage is ideas about why food is valuable and its role in the community.

Culture encompasses social characteristics  linguistic features, behavior, religion, food habits, and history. Culture refers to the lived experience of a nation or society accumulated throughout its existence (Kittler et al., 2016). A community has nurtured its habits, developed its language, transformed its behavior and religion, and lived its history, seeking to preserve and accumulate as much knowledge as possible.

Acculturation is a process that describes the introduction of one culture into another and the adoption of specific habits or behaviors. Acculturation can also be a positive phenomenon in which original cultural patterns are preserved (Kittler et al., 2016). It occurs when peoples move or visit other countries or areas. Alakaam and Willyard (2020) report that the eating habits of international students at colleges in the US change after relocation. It is found that many students are forced to move to standard American buffet-type diets and large portions. Students concerned about not fully following traditional eating habits (Alakaam & Willyard, 2020). After some time and growing opportunities, they learned to combine their own cultures American tradition and patterns.

Food Habits of East Asians (Japanese)

Religion

East Asians are primarily Buddhists or a mixture of Shinto. These religions refer to simple foods that are natural, enough to bring satiety. Everyday eating habits usually do not include meat products because they are messy but focus more on fish and plant ingredients. Nevertheless, eating etiquette is strictly enforced because food is a tool for communication and bonding, as spelled out in religious beliefs.

Family

Religion has influenced the role food plays in the family. It is common for families to have at least one meal together to strengthen bonds and pray together. East Asians prefer to share meals with loved ones in a foreign environment to show respect and bond. Japanese families traditions in the art of serving food allow them to bring relatives together and share the goods.

Health

Among the eating habits of East Asians is the consumption of green tea, which has a positive effect on health. Health in East Asia is presented as a value attainable through nutrition and the social bonds achieved while eating together. Gabriel et al. (2018) suggest that principle characteristics of the Japanese diet have influenced Japanese longevity. The authors identify rationality and understanding food as the primary habit for health.

Environment

Although the food of East Asians is simple and usually wholesome, severe illnesses are common among them. In particular, this is blamed on irregular schedules and the prevalence of smoking and alcoholism due to the need to work very long hours per week (Ishida et al., 2020). In addition, the general workaholic atmosphere forces the Japanese to abuse fast carbohydrates, and obesity is common among them. Although the general perception of food is quite aesthetically pleasing, many people do not follow healthy eating habits.

Conclusion

Food and culture are related, and people can adopt food habits from each other. This change translates into a different behavior toward food: a change in portion size and its components. Food habits are influenced by environment: the Japanese are sensitive about food intake, but workloads lead to alcoholism and obesity. The connections between food and culture are dense, and it is impossible to study them in isolation.

References

Alakaam, A., & Willyard, A. (2020). Eating habits and dietary acculturation effects among international college students in the United States. AIMS Public Health, 7(2), 228240.

Gabriel, A. S., Ninomiya, K., & Uneyama, H. (2018). The role of the Japanese traditional diet in healthy and sustainable dietary patterns around the world. Nutrients, 10(2), 173.

Ishida, Y., Yoshida, D., Honda, T., Hirakawa, Y., Shibata, M., Sakata, S., Furuta, Y., Oishi, E., Hata, J., Kitazono, T., & Ninomiya, T. (2020). Influence of the accumulation of unhealthy eating habits on obesity in a general Japanese population: The Hisayama study. Nutrients, 12(10).

Kittler, P. G., Sucher, K. P., & Nelms, M. (2016). Food and culture (7^th ed.). Cengage.

For many, Chinese cuisine remains a mystery, which is always very exciting to approach. Not only the food itself plays a role here, but also cooking methods, table etiquette, cutlery, and dishes. Chinese cuisine has a rich history and can be enjoyed by both meat eaters and non-meat eaters, vegetarians, and vegans. In practice, there is no single concept of Chinese cuisine because, by the division of China into provinces and regions, there are eight cuisines that stand out for their unique characteristics. For example, Fujian cuisine is fragrant and sweet, with an abundance of fresh vegetables and seafood; chefs usually prepare food for a long time. At the same time, Sichuan cuisine is spicy; culinarians often combine several types of pepper with garlic, plenty of butter, and meat. Thus, the knowledge of Chinese cuisine, which has many subtleties, can become an exciting tourist attraction with unusual experiments.

Why Is It Crucial?

Hospitality is aimed at creating a pleasant, comfortable, and at the same time, exciting atmosphere for tourists. Feasting and eating food is a straightforward and excellent opportunity to get acquainted with other peoples cultures, and it would initially seem alien and strange. It is especially suitable for lazy tourists and will be combined with holidays such as birthdays. It is also convenient for tourists who are actively blogging and social networks since such tourists can stay online with subscribers all the time for their cultural research. People request content related to eating, cooking, and commenting on taste; watching this makes them feel safe and comfortable.

History

Chinese cuisine dates back to the Neolithic and is associated with developing an ideal balanced diet. Even before Confucius, the Chinese sought to improve their health through food. However, in the 6th-5th centuries BC, it was Confucius who called cooking a subtle art and carefully studied it. Archaeological excavations indicate the respectful attitude of the Chinese to gastronomy: historians have found ancient pots, knives, and other utensils in Henan province. Already in 770-221. BC. In ancient China, there were public restaurants where rich people could dine. Approximately 1500 years ago, the first Chinese cookbook appeared, detailing how to prepare balanced meals. Cooking for the Chinese has always been a subject of awe and romanticization; they endowed it with high meaning. Poets described the serving of dishes to emperors and mentioned dishes of that time: quail soup and a young turtle in the sauce. Even then, the first division into Chinas Southern and Northern cuisines was formed. In the Middle Ages, Chinese travelers brought grapes and alfalfa to their homeland, which became widely used by cooks. Only later, eight main Chinese cuisines were formed, which are still considered classics (J., 2022).

Combining with Learning the Chinese language

The restaurant vocabulary is central and perhaps one of the simplest that tourists can master. Here different people can immediately learn the names of plants, trees, animals, and cutlery. In addition, tourists will be able to learn the basics of polite communication by ordering from waiters who are always friendly and happy to help them.

Details: Street Chinese Food

Many tourists want to feel like a typical Chinese who is in a hurry to work or study and runs into the market to buy baozi and eat them on the go. The first known dish is dumplings cooked in oil or jiaozi (Pang, 2022). These dumplings are made from thin dough; often, the filling is very juicy, so you need to eat them carefully so as not to stain your clothes with liquid. The filling usually has a lot of onions and ginger, which makes the taste of dumplings unforgettable. On the other hand, baozi is made from thick rice dough, so they are relatively easy to eat. However, such cakes can be unnecessarily satisfying and heavy on the human stomach. A hot pot is a food for a large company, and visitors cannot eat it on the go because tourists will have to sit at the table and large pots to cook their meat, mushrooms, and vegetables. The Chinese burger is generally unfamiliar to newcomers to Chinese cuisine. However, it is similar to baozi, which uses only a different flatbread shape and a different amount of dough.

How to Make Jiaozi

The process can take from half an hour to almost three hours. The first thing to do is prepare the rice dough by mixing water and rice flour. Such a dough turns out to be white and very soft, very different from yeast. The cook must form the dough into small balls, which need to be rolled out with a rolling pin (or bottle) to the state of thin circles. People can prepare the onion-meat filling in any proportions of meat, onions, spices, and ginger. However, the cook must observe a strict balance of no more than one teaspoon per circle (Parkinson, 2022). People must form mugs into dumplings, which may not work for inexperienced people at first since this must be done quickly, showing the dexterity of the fingers. Mugs must be lubricated with water along the edges so that the design of the dumplings does not fall apart during cooking and the meat will not be boiled in water. After quick cooking, the cook must place dumplings in a frying pan, where they are heated until golden brown only on one side, from below.

How to Make Mooncakes

It is a mistake to believe that the Chinese do not eat desserts. An example of a classic Chinese dessert is moon cakes, made from honey, cake flour, and various other ingredients (Rattray, 2022). Many auxiliary tools are needed for this dessert, which is not typical for dumplings. After preparing the dough, it and the bean paste must be in the refrigerator to cool. After cooling, the actions resemble the preparation of dumplings: the cook must roll out the formed ball into a circle but does not pursue excessive subtlety because this dish already uses a different dough. The ball of chilled bean paste must be moved into a rolled circle and wrapped. A mass of dough and pasta must be sprinkled with flour and placed in a mold to create a unique pattern. In the future, people need to place the formed moon cakes in the refrigerator for new cooling. The cook needs to beat the yolk to grease the tops of the moon cakes with it. After cooling and brushing, moon cakes are sent to the oven for 15-20 minutes.

References

G. (2022). How to eat in China  Chinese table manners, dining etiquette. China Highlights  Since 1998!

J. (2022). Do you know the 8 Chinese cuisines? The Woks of Life.

Pang, K. (2022). The 10 most popular street foods in China. China Highlights  Since 1998!

Parkinson, R. (2021). Get started now. The Spruce Eats.

Rattray, D. (2022). Make your own mooncakes to celebrate mid-autumn festival. The Spruce Eats.

Ingredients

Whole milk has always been perceived as a nutrient-rich product; however, competitors such as protein powders and plant-based alternatives occurred with the technological development and environmental challenges. Whole milk is dense in macronutrients: one serving contains 8g of protein, 8g of fat, 12g of carbohydrates, and gives 149 kcal of energy (WebMD, n. d.). It also contains vital micronutrients, such as phosphorus, calcium, vitamins A and B12, Selenium, Zinc, Magnesium, and Choline. Compared to whole milk, Muscle Milk powder protein is less balanced in nutrients: one serving contains 25g of protein, 2g of fat, 8g of carbohydrates, 140 kcal, and calcium as a prevalent micronutrient (Nutritionix, 2021). Muscle Milk is richer in cholesterol, yet whole milk has more sugar, and both beverages are averagely equal in the amount of sodium. Although protein mixes have become more popular for muscle growth, they have more artificial ingredients added to enhance digestibility.

Benefits

Whole milk and Muscle Milk powder protein have various advantages, and the choice should align with an individuals nutritional purposes and conditions. Indeed, whole milk is rich in vitamin B12 and calcium, which are beneficial for human bones enforcement. Muscle Milk powders contain whey mixed with acids that improve protein synthesis necessary for muscle growth (Pinckaers et al., 2021). Furthermore, whole milk is nourishing due to a balanced amount of fat, protein, and carbohydrates per serving, and its consumption helps satisfy hunger and prevent obesity (Gómez-Cortés et al., 2018). Muscle Milk is less satisfying; however, it contains fiber beneficial for digestion. The average cost of one serving of whole milk is $0.25, and the protein powder mix has a price of $1.4.

Animal vs. Plant Protein

Plant protein and non-dairy products become a valuable alternative for people with ethical considerations or health conditions that do not allow them to consume animal products. Plant protein is made from soy, diverse seeds, and nuts; thus, its nutritional density differs. Furthermore, it lacks essential acids necessary for protein-synthesizing, and vitamin B12, which can only be taken from animal products such as meat (Hertzler et al., 2020). Animal protein is easier to digest; however, its increased consumption is linked to an increased risk of heart disease and stroke, which are prevalent causes of early death (Hertzler et al., 2020). The most beneficial approach for human health is implementing a variety of protein sources to improve digestion and developing a balanced diet with all vital nutrients.

References

Gómez-Cortés, P., Juárez, M., & de la Fuente, M. A. (2018). Milk fatty acids and potential health benefits: An updated vision. Trends in Food Science & Technology, 81, 1-9. Web.

Hertzler, S. R., Lieblein-Boff, J. C., Weiler, M., & Allgeier, C. (2020). Plant proteins: Assessing their nutritional quality and effects on health and physical function. Nutrients, 12(12), 3704. Web.

Nutritionix. (2021). Muscle Milk: Whey protein blend, unflavored. Web.

Pinckaers, P. J., Kouw, I. W., Hendriks, F. K., Van Kranenburg, J. M., De Groot, L. C., Verdijk, L. B., Snijders, T., & Van Loon, L. J. (2021). No differences in muscle protein synthesis rates following ingestion of wheat protein, milk protein, and their protein blend in healthy, young males. British Journal of Nutrition, 126(12), 1832-1842. Web.

WebMD. (n. d.). Health benefits of milk. Web.