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FOOD PREFERENCES AROUND THE WORLD

There actually isn’t a single Asian diet. Working with the Cornell-China-Oxford Project on Nutrition, Health and Environment, Oldways, a nonprofit food think tank in Boston, developed a consumer-friendly Asian diet pyramid that revolves around the daily consumption of rice, noodles, breads, millet, corn and other whole grains, along with fruits, veggies, legumes, seeds, nuts and vegetable oils. Fish and shellfish (or dairy) are optional each day, and you can have eggs, poultry and something sweet once a week. Red meat is allowed once a month. The pyramid also calls for six glasses of water or tea each day; sake, wine and beer are OK in moderation. Remember to stay physically active, and you’re set.

North America

FIRST TOPIC

North America pay more attention to the label claims on the food and beverage products they purchase, one claim has gained momentum among consumers: protein. Protein, which can be derived from both animal- and plant-based food sources, helps boost energy levels, supports muscle and bone structure, and improves focus and concentration, among a number of other health benefits.

SECOND TOPIC

South America

This is the continent that gave the world some of its favourite staples, such as chocolate (Mayan, Honduras), corn, tomatoes (native from Mexico to Argentina), vanilla (Mexico), potatoes (Andes), and chillies (Ecuador).

South American cuisine is immensely varied, with a dish for every climate and occasion. From the mountains of the Andes to the rainforest of the Amazon, it encompasses some of the driest places on earth, and some of the wettest.

Like its vivacious people and cultures, South American food is full of bright colours. Corn, tomatoes, pumpkin, chillies and potatoes appear regularly in local cooking in their myriad of shades, and all contribute to the lively palette of South American cuisine - brilliant greens, reds and purples that tango on your tastebuds.t

Africa

THIRD TOPIC

The food of Africa is a combination of local fruit, grains, vegetables, milk and meat products, their own traditions and Arab, European and Asian influences.

Eating habits of the different African regions vary greatly. Milk, curd and whey would make the bulk of the diet in some areas while in others milk cannot be produced due to diseases in cattle. Grains are staple food in the Eastern African diet, where they use cattle, sheep and goats as coin and rarely, if ever, eat their meat; while Central Africa residents not only eat beef and meat with gusto, when available, but hunt for other meats at the forest as well.

Australia

FOURTH TOPIC

The end of World War II brought about significant change in Australian cuisine. People from Europe and Asia brought new crops, seasonings, and cooking methods with them.

Wheat, rice, oranges, bananas, and grapes are just a few of the crops that grow in abundance throughout the country. Meat has always been a large part of the Australian diet, although Australians (like others around the world) began to be concerned about controlling cholesterol and fat in their diet, and decreased their consumption of meat slightly toward the end of the twentieth century. Kangaroo, though once a popular meat in Australia's early history, is no longer widely consumed; beef, lamb, pork, poultry, and seafood are more common in twenty-first century Australia.

Asia

FIFTH TOPIC

Southwest, Northwest and Southeast. (These three cultures are seen in Asian origin. Ingredients common to many cultures in the Last and Southeast regions of the continent include rice, ginger, garlic,sesame seeds, chilies, dried onions, soy, and tofu. Stir frying, steaming, and deep frying are common cooking methods. chile rice is common to most asian cuisines,different varieties are popular in the various regions. curry is a common dish in southern, western and southeastern Asia.

Europe

SIXTH TOPIC

With changing lifestyles and a growing interest among consumers in healthy eating, European consumers are paying closer attention to labels and claims on food and drinks before making their purchases. These consumers are not only looking for claims that affect their personal well-being such as “containing protein” or “no artificial ingredients,” but they are also interested in sustainable and eco-conscious features that have global impact. Brands and retailers need to ensure that they are clearly labellings their food and drink with claims that resonate with European consumers. Meat is still considered to be an important part of the European diet, with 64% of European consumers saying they do not have any meat eating restrictions. However, just around 22% of European consumers also say that they are trying to reduce their meat intake and are more likely to consume fresh fruit and vegetables than any other region. Europeans are therefore moving towards a more balanced diet, which encompasses both meat and vegetarian options to ensure that they are living a healthy lifestyle.

Antartica

SEVENTH TOPIC

Eat with butter, marmite, tinned cheese, or with pemmican in a stew to make hoosh. A simple but very effective way of making a very high energy, physically resilient and compact foodstuff from meat and fat. Pemmican can be eaten as it is, on sledging biscuits or made into a stew after minimal cooking as hoosh. People eat pretty much the same things that you eat at home in Australia, such as potatoes, chicken, beef, ice cream, etc. All the good stuff. There is a chef on station who cooks most of the meals. As a result, everyone gets a good variety of meals while living on station.

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