Southeast asians and pacific islanders

Preparation Style

Vietnamese food prep methods, meal patterns reflect French culture.

Nutritional Status

Daily Meal Pattern

Hawaii

• Traditional breakfast is large and may consist of soup with rice noodles topped with meat or poultry; a boiled egg with meat and pickled vegetables on French breads. A strong cup of coffee may accompany the meal.
• Lunch and dinner typically includes rice, fish or meat, a vegetable dish, and a broth with vegetables or meat. Fresh vegetables and pickled garnishes are served with the meal. All items are served at once, individuals place whatever foods they wish over their portion of rice and flavor it as desired with nuoc mam and other condiments. Fresh bread with meat or shrimp pate may be substituted for a lunch or dinner meal. In late afternoon, tea or coffee may be enjoyed with sweet custard, pastry, candy, or piece of fruit.

• Life expectancy of Vietnamese Americans higher than the general population.
• Leading cause of death is cancer, followed by heart diseases, and then pulmonary diseases.
• Obesity rates among Vietnamese Americans are very low. Weight increases with length of stay in the United States.
• Small studies done on a Vietnamese population in Mississippi reported 44% of subjects were hypersensitive, 58% had high total blood cholesterol (often with high HDL levels), and 35% had high triglyceride levels.
• Some women feel that formula is nutritionally superior to milk. And introduce solid foods later (8 months) than whites (6 months) and African Americans (4 months).

Nutritional Value

Vietnam

History

Healthy Alternatives

• One way to ensure that they have a more balanced diet so incorporate fresh fruits that are in season, which in this region is year around in most cases.

• A small study of Native Hawaiians who ate as much of traditional starchy vegetables and greens as they desired supplemented with small amounts of fish and poultry reduced total calorie intake, lost weight, and lowered their blood pressure and total serum cholesterol.

• It has been shown that most foods in the Pacific Islands are either non-locally grown or are imported from other parts of the world including the continental U.S., New Zealand, and Australia. This means most items that are eaten are processed food items.

• The elimination of processed foods and the emphasis being brought back on to natural items found on the islands. Also, making more of an emphasis on returning land to farming and agriculture over tourism would also help shift diets.

Health Risks and Dietary Changes for Each Dish

Nutritional Value

• People started moving to the North (America) from South Vietnam in 1975 and 60,000 Vietnamese left the country with the help of the United States.
• 70,000 managed to leave on their own.
• From 1975 to 1977, more Vietnamese left for political and economic reasons and escaped by boat.
• In 1978, more immigrants left and accelerated because of the Chinese invasion of northern Vietnam in 1979.
• The United States and Vietnam developed the orderly Departure Program (ODP) in 1979 to bring imprisoned former South Vietnamese soldiers and the approx. 8,000 Amerasians, children of U.S. fathers and Vietnamese mothers, to the United States.

Ethnic Mix

Loco Moco

Has a high amount of calories, total fat, sodium, carbohydrates, and choleteral. The best way to make it a good starting day meal would be to add more fruit to it.

Kuala Pig

This has a high amount of calories, total fat, carbohydrates, sodium, and cholesteral. By substituting a more healthy meat or pork option such as loin instead of shoulder it could become a more healthy dish.

Poi

Poi is lacking the nutrition in which would make it a good source of any minerals or nutrients. I would make this as a side dish and possibly make a food additive. It would be something that I would not recommend eating this as an entire meal.

Laulau

The laulau is high in sodium and total fat. This item could use a reduction in both of these factors and then made more nutritous to help control hypertension and cardiac disease.

Lemi-lemi salmon

This item is the most health of all th lunch and dinner options. It will both keep you full and add to a well balanced diet.

Toka Poke

This item is a great source of protien and could use a nice side of fresh fruit in order to get the carbohydrate portion up. You could also ass calcuim in this item to help counter balance the high amounts of sodium.

• Fraction of Vietnamese Americans consists of Hoa people. In 2013, they made up about 11.5% of the Vietnamese American population. Some individuals can speak fluent Cantonese.
• Some Vietnamese Americans are of European and Asian decent known as Eurasians. They are descendents of ethnic Vietnamese and French settlers and soldiers during the French colonial period.
• Amerasians are descendents of an ethnic Vietnamese parent and an American parent. Many were born during the Vietnam War.

How Has the Culture Influenced American Food Habits?

Philippines

Cultural Influence

• Little has been reported on Pacific Islander food habits in the United States.

• Instead the United States has had an influence on their cultures. While living in the United States, Pacific Islanders experience an increased intake of milk, bread and rice, and sweetened fruit beverages and soft drinks. They also use vegetable oils and mayonnaise. They have also become more dependent on products imported to their homeland from the U.S. such as canned meats and fish. Due to the increase in these types of convenience foods there has been a slight decrease in consumption of traditional starchy vegetables, which are now mainly eaten at special occasions.

Typical Days Menu

Lunch/Dinner: Beef Stew (Bo Kho)

Calories- 80 calories

Total Fat- 0 grams

Colesterol- 0 mg

Sodium-10 mg

Total Carbohydrates- 20 grams

Dietary Fiber- 1 gram

Sugars- 18 grams

Protein- 1 gram

Vitamin C- 35%

Lomi-lomi salmon

Ingredients

1 cup diced salted salmon

5 medium tomatoes, diced

1 medium round onion, diced

1/4 cup thinly sliced green onions

Sea salt

1 cup crushed ice

Kalua Pork

Ingredients

8 pounds pork butt

4 tablespoons Hawaiian salt, divided

4 tablespoons plus a few drops liquid smoke, divided

8 to 12 large ti leaves, ribs removed

2 cups boiling water

Tako Poke

Ingredients

2 tablespoons sesame oil (1 tablespoon to brush on octopus and 1 tablespoon to mix in)

3 to 4 pound octopus, debeaked

Salt and freshly ground black pepper

1 tablespoon soy sauce

1 English cucumber, peeled and thinly sliced

5 scallions, white and tender green parts only, sliced on the bias

1 red chile, stem and seeds removed and thinly sliced

1 tablespoon nori (from about 3 seaweed sheets used to wrap sushi, such as from a package of 10 yakinori), pulverized

Salt, if needed

Lunch and Dinner:

Poi

Ingredients

Taro root, peeled and steamed

Water

Laulau

Ingredients

12 to 24 large luau leaves (leaves of the taro root plant), as needed to wrap proteins

1 (2 to 3-pound) pork butt, cut into 6 pork-chop sized slices

6 (6-ounce) boneless chicken breasts

12 (3-ounce) pieces sablefish, butterfish or other fish of your choice

Sea salt, as needed to taste

24 ti leaves to serve as wrappers, or aluminum foil (ti leaves are not to be eaten, but are sed as the packaging material to bake/steam the luau leaf packets)

• Study conducted in Washington found that 30% of Vietnamese households surveyed had changed their eating habits since coming to the U.S.
• Ate more bread and instant noodles.
• Consumed more meats and poultry and less fish and shellfish.
• Fruit and vegetable consumption increased with degree of acculturation, but decreased with age.

Typical Days Menu

Breakfast: Pho Soup

Calories-A 619 gram, or 21.8 ounce, serving of pho soup provides 367 calories

Fat-Pho soup is moderately high in fat, as a serving provides 6 grams of fat, with 2 grams of saturated fat

Carbohydrates-A 21.8 ounce portion of pho soup contains 51 grams of carbohydrates.

Protein-The serving of this soup offers 24 grams of protein.

Southeast Asians

Pacific Islanders

Breakfast:

Loco Moco

IngredientsRice:

2 cups long grain rice

3 1/2 cups low-sodium chicken broth

Burgers:

1 pound ground beef (80/20 blend)

1/4 cup diced Maui onion

Kosher salt and freshly cracked black pepper

Canola oil

Gravy:

1 tablespoon unsalted butter

1/4 cup roughly chopped cremini mushrooms

1/4 cup diced Maui onion

1 1/2 cups low-sodium beef broth

1 teaspoon Worcestershire sauce

1 tablespoon cornstarch

Eggs:

Canola oil

4 large eggs

2 to 3 tablespoons chopped fresh flat-leaf parsley, for garnish, optional

1/4 cup seeded and diced Roma tomato, for garnish, optional

Methods of Preparation of Staple Foods

Some Videos

-Philippines

-Vietnam

-Cambodia

-Laos

• Traditionally foods are not highly seasoned. They typically only use lime or lemon juice, coconut milk or cream, and salt. They occasionally use ginger, garlic, tamarind, and scallions or onions.

o Coconut oil and lard are the preferred fats which provide distinct flavor to many dishes.

o Some foreign spices such as Asian Indian curry blends and sauces like soy sauce have been incorporated into some dishes.

• Most of the starchy foods are pounded into a paste. In Hawaii taro paste is eaten fresh or partially fermented (poi). However in Samoa, taro root is usually boiled.

• One specialty is to wrap foods in ti or taro leaves and then steam the packets for several hours.

• Most fish and seafood are stewed or roasted. They also eat some uncooked, marinated in lemon or lime juice.

• Pork is traditionally cooked in a pit of coals covered in a layer of banana leaves or palm fronds and sealed with dirt. In Hawaii this is called an imu, in Samoa called a Hima’a.

• Fruits are eaten fresh to added to dishes such as Samoa papaya and coconut cream soup.

• Coconuts provide juice for drinking, sap for fermentation, and milk or cream used in numerous stewed dishes. Immature coconuts are considered a delicacy throughout the Pacific.

-10,000 islands of :

-Oceania

-Polynesia (Hawaii, American Samoa, Western Samoa, Tonga, Easter Island Tahiti, and the Society Islands)

-Micronesia (Guam, Kiribati, Nauru, The Marshall and Northern Mariana Islands, Palau, and the Federated Stats of Micronesia)

-Melanesia (Fiji, Papau New Guinea, Vanuatu, the Solomon Islands, and the French dependency of New Caledonia)

Food Staples

Population

-Philippines:

-Population:

~98 million in Philippines as of 2013

~3.4 million in America as of 2010

-Vietnam:

-Population:

~89 million in Vietnam as of 2013

~1,548,449 in America as of 2010

-Hawaii:

-Population: 55,165

• Rice, both long- and short-grain, is the staple of the diet.
• Rice paper is used as egg roll or wonton wrappers. Often rice paper is filled with neat, fresh herbs and vegetables.
• Dried rice noodles (pho) is a popular noodle-based soup.
• Soy products are common
• Tea is served before and after meals but not during the meal. Tea is often blended with flowers such as rose petals and jasmine blossoms.
• North: Stir-fried foods and chao are popular. Soups such as pho bo ha noi and mein go are a specialty. Another favorite is stuffed tofu (bun cha).
• South: More tropical and seasoning is stronger. Curries and spicy Indonesian-style peanut sauces are favorites. Coconut milk and caramel flavor many dishes. One specialty is bits of grilled meats, fresh veggies, and fruits such as guava, mango, green papaya, pineapple, or starfruit wrapped in lettuce leaf, and can be dipped in salty or spicy sauces. Sweets are more popular in the South than in other areas.

Health Risks from Consuming These Foods

History

History of Cuisine

• Influenced heavily by Europeans, Americans, and Japanese.

Traditional Health Beliefs and Practices

Nutritional Status

Traditional Health Beliefs and Practices

• Believe that live is controlled by the will of God and by supernatural forces
• Believe that illness is a punishment for transgressions against God
• Believe that healthy is maintained through balance
• 3 practices: heating, protection, and flushing
• Heating-balances hot and cold. Any imbalance, whether too hot or too cold, is believed to cause illness by reducing blood flow, causing loss of appetite and lowering of the body's ability to fight off sickness
• Protection- Safeguards the body from natural and supernatural. Wind is a huge concern
• Flushing- To cleanse the body of impurities
• Layer of fate protects the body from eternal cool

• In 1898, Philippines became a U.S. territory
• In 1924, Asian Exchange laws prohibited more Filipinos to migrate till after WWII, when a lot of Filipinos then immigrated to urban areas in the U.S.

• The breakfast items are higher in fat and carbohydrates so this could be a contributing factor to certain health problems , such as obesity.
• The lunch/dinner items have high amounts of sugar. Risk for Type 2 Diabetes is increasing.
• Some healthy alternatives can be to cook and prepare foods that are not as high in fats and sugars to ensure healthier nutrition intake.

• Health is related to personal destiny.
• Current behavior, such as pleasing good spirits and avoiding evil ones, can impact health.
• Pregnant Vietnamese women may avoid funerals or ugly objects or leaving their homes at the times malevolent spirits are active (noon and 5pm).
• Believe that the human body is sustained by three separate souls: one that encompasses the life force, one that represents intelligence, and one that embodies emotions.
• Nine vital spirits provide assistance to the souls
• The Chinese medical system is commonly used by ethnic Chinese Vietnamese and by some other Vietnamese as well. (Maintaining a balance of yin and yang)

• Philippines Nutrition Status
• The Filipino diet is higher in total fat, saturated fat and total cholesterol than most Asians diets.
• Filipino Americans have higher rates of hypertension, and serum cholesterol levels compare to Americans.
• High Alcohol consumption is also associated with the increase of blood pressure among their population.
• Median body mass indexes (BMI) in men and women are close to those of whites in the United States, but the overweight and obesity rates are higher than in most Asian groups.
• Filipinos develop type 2 diabetes mellitus 9% more than most other Asians.
• Filipino women in the United States have been found to have larger waist circumferences and a higher percentage adipose tissue than white women.

Ethnic Mix

• Filipino Americans often speak a variety of native languages.
• Over 50% are born in the Philippines.
• Majority of Filipino Americans are Roman Catholic and 5% are Muslim.

Staple Foods

• Starchy foods including: taro (a root vegetable), bread fruit, cassava, and yams.

• More than 40 varieties of seaweed are consumed

• Cooked greens, including leaves of the taro root, yam, ti plant, and sweet potatoes are popular.

• Fish and seafood are abundant, mullet, mahimahi (dolphin fish), salmon, shark, tuna, and sardines.

o Shellfish include clams, crab, lobster, scallops, shrimp, crawfish, and sea urchins.

 Other local specialties include eel, octopus, squid, and sea cucumber.

• Pork is the most commonly eaten meat, especially for ceremonial occasions.

• Chicken and eggs are widely available.

• Soybeans are used by Asian residents and winged beans are a popular legume on some islands.

• Fruits and nuts are important ingredients in Pacific Islander cuisine. Bananas, candlenuts, citrus fruits, coconuts, pineapple, guavas, litchis, jackfruit, mangoes, papayas, passion fruit, and vi (ambarella).

Food Staples

Nutritional Value

• Rice, coconut (milk)
• Low consumption of fish
• High consumption of meat poultry and eggs
• Green and raw vegetables
• Chocolate milk is a substitute for soy milk
• Soft drinks are popular

Dinner: Adobo Chicken

Calories- 178.4

Fat- 4.3 grams

Protein- 27.2 grams

Carbohydrates- 5.0 grams

Fiber- .5 grams

Breakfast: Garlic Fried Rice

Calories-300

Total Fat- 5.1 grams

Saturated Fat- .7 grams

Sodium- 6 mg

Carbohydrates-76.7 grams

Dietary Fiber- 1.3 grams

Sugar- .1 grams

Protein- 7.1 grams

Iron- 23%

Preparation Style

Southeast Asians and Pacific Islanders

Cultural Influence

• U.S. influence has resulted in the availability of many western dairy products

• Adobo is one of the most popular Filipino preparations, combines marinated chicken, pork, and fish or shellfish, occasionally. It is then fried with garlic in lard and then braised in soy sauce.
• Traditionally they use clay pots for cooking, but now use large woks called kawali for frying.

Typical Daily Menu

Breakfast:

Garlic Fried Rice with eggs or broiled fish, sausage or meat, plus coffee or hot chocolate.

Lunch:

Are similar in size and composition, they are both on large meals. Soup, rice, a crispy or chewy dish such as fried fish.

Dinner:

Adobo Chicken with Bok Choy

In addition to meals, two snacks, which they call meriendas are consumed in the midmorning and late afternoon. They are usually small and consist of fritters, pastries, fruits, ensaymada, lumpia and almost everything except rice which is serve only with meals.