Diversity And Balance in Ethnic Indian Diet Patterns3
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Diversity And Balance in Diversity And Balance in Ethnic Indian Diet Patterns. Ethnic Indian Diet Patterns. Ms. Paromi ta Das Dutta, Ms. Paromi ta Das Dutta, Dietician, Dietician, Chittaranjan National Cancer Insti tute, Chittaranjan National Cancer Insti tute, Kolkata, West Bengal , India. Kolkata, West Bengal , India.
Transcript of Diversity And Balance in Ethnic Indian Diet Patterns3
Diversity And Balance in Diversity And Balance in Ethnic Indian Diet Patterns.Ethnic Indian Diet Patterns.
Ms. Paromita Das Dutta,Ms. Paromita Das Dutta,Dietician,Dietician,
Chittaranjan National Cancer Insti tute,Chittaranjan National Cancer Insti tute,Kolkata, West Bengal , India.Kolkata, West Bengal , India.
The Indian SubThe Indian Sub --continentcontinent
•• India is a large country, almost India is a large country, almost the size of Europe, and has a the size of Europe, and has a greater diversity of people, greater diversity of people, language, climate, cultures and language, climate, cultures and religion than almost any country religion than almost any country in the world. Consequently, Indian in the world. Consequently, Indian cuisine is also diverse.cuisine is also diverse.
History & Origin of Indian Food.History & Origin of Indian Food.
•• The Great Indus Valley CivilisationThe Great Indus Valley Civilisation--Mahenjodaro Harappa.Mahenjodaro Harappa.
•• The AryansThe Aryans•• The Mongol iansThe Mongol ians•• The GreeksThe Greeks•• The ArabsThe Arabs
History & Origin of Indian Food.History & Origin of Indian Food.
•• The Persians.The Persians.•• The Chinese.The Chinese.•• The Portuguese.The Portuguese.•• The British.The British.
Classification of Indian FoodClassification of Indian Food
•• Religious DiversityReligious DiversityvvHinduismHinduismvvIslamIslamvvChristianityChristianityvvBuddhismBuddhismvvJainismJainismvvSikhismSikhism
Classification of Indian FoodClassification of Indian Food
•• Regional DiversityRegional DiversityvvNorthern CuisineNorthern CuisinevvSouthern CuisineSouthern CuisinevvWestern CuisineWestern CuisinevvEastern CuisineEastern Cuisine
Classification of Indian FoodClassification of Indian Food
•• AyurvedaAyurvedavvSatvicSatvicvvTamasicTamasicvvRajasicRajasic
Classification of Indian FoodClassification of Indian Food
•• AyurvedaAyurvedavvKaphaKaphavvVataVatavvPittaPitta
Ethnic Bengali CuisineEthnic Bengali Cuisine
•• The Concept of coursesThe Concept of coursesØØBitterBitterØØSaltSaltØØAstringentAstringentØØSourSourØØSweetSweet
Ethnic Bengali CuisineEthnic Bengali Cuisine
•• The Inherent BalanceThe Inherent Balance•• Choice of cooking mediumChoice of cooking medium•• Seasonal VariationSeasonal Variation•• Choice of NonChoice of Non--veg itemsveg items•• Disease PreventionDisease Prevention
`` The skies are pure blue brushed by wisps of white clouds. A land of green and gold rolls out to the horizon. Yellow mustard flowers and purple brinjal punctuate the green of the paddy fields. Now and again a huddle of huts crowd around a duck pond, fringed with stately palms, lanky papaya trees and untidy clumps of banana.This is Sonar Bangla. ''
SONAR BANGLA: Bengal, the land of Gold
Anaj Bazaar Anaj Bazaar (A Vegetable Market) (A Vegetable Market) The variety of fruits and vegetables The variety of fruits and vegetables that Bengal has to offer is that Bengal has to offer is incredible. Markets are usually incredible. Markets are usually open air ones. This scene is from open air ones. This scene is from the busy Sealdah vegetable market the busy Sealdah vegetable market in Calcutta. A host of gourds, roots in Calcutta. A host of gourds, roots & tubers, leafy greens, succulent & tubers, leafy greens, succulent stalks, lemons & limes, green and stalks, lemons & limes, green and purple eggplants, red onions, purple eggplants, red onions, plantain, broad beens, okra, plantain, broad beens, okra, banana tree stems and flowers, banana tree stems and flowers, green jackfruit and red pumpkins green jackfruit and red pumpkins are just some of what you'll see if are just some of what you'll see if you visityou visit
Maachher BazaarMaachher Bazaar(A Fish Market) (A Fish Market) Visitors enjoy a tour of Calcutta's Visitors enjoy a tour of Calcutta's fish markets like this one. They are fish markets like this one. They are fascinated by the lively koi (climbing fascinated by the lively koi (climbing perch), the wriggling catfish family perch), the wriggling catfish family of tangra, magur, shingi and the of tangra, magur, shingi and the pinkpink--bellied Indian butter fish, the bellied Indian butter fish, the pabda. Among the larger fish, rui pabda. Among the larger fish, rui (rohu) and bhetki weigh upto eight (rohu) and bhetki weigh upto eight kilograms. Baskets of pink and kilograms. Baskets of pink and silvery ilish (hilsa) match the shine silvery ilish (hilsa) match the shine on the glistening blade of the on the glistening blade of the fishmonger's boti. And the fish itself fishmonger's boti. And the fish itself is eaten from top to tail! is eaten from top to tail!
Common Bengali Cooking Styles
• AMBAL :• BHAJA :• BHAPA :• BHATE :• BHUNA :• CHACHCHARI :• CHHANCHRA :• CHHENCHKI :• DALNA :
• DAM :• GHANTO:• JHAL :• JHOL :• KALIA :• KOFTAS (or Boras) :• KORMA :• PORA :• TARKARI :
Balance for Good Health (FSA)Balance for Good Health (FSA)• Base meals on starchy food• Eat lots of fruits & vegetables• Eat more fish, include oily fish• Cut down on saturated fat,
sugar & salt• Get active & try to be a
healthy weight• Drink plenty of water• Do not skip breakfast
FoodFood--based dietary guidelines based dietary guidelines FBDG (FAO)FBDG (FAO)
Energy• Aims to prevent excess or defi ciency• Promotes appropri ate energy intakes by
encouraging appropriate food choices• Encourage physi cal activity
FoodFood--based dietary guidelines based dietary guidelines FBDG (FAO)FBDG (FAO)
Protein• High quality protein: 8 -10% of total
energy.• Vegetable based mixed diet: 10 -12% of
total energy.• Elderly where energy intake low: 12 - 14%
total energy.
FoodFood--based dietary guidelines based dietary guidelines FBDG (FAO)FBDG (FAO)
Fat• At least 15% energy from fats & oi ls.• Childbearing age women at least 20% to
ensure adequate EFA.• Active non-obese<35% total energy.• Sedentary<30% total energy.• SFA <10% total fat.
FoodFood--based dietary guidelines based dietary guidelines FBDG (FAO)FBDG (FAO)
Carbohydrate• Main energy source >50%.• Complex CHO foods need to be cooked to
be fully digestible.• Sugar usual ly acceptabi lity & energy
density. Inversely related to fat intake. Moderate intake compatible with varied nutritious diet . No speci fic limit but usual ly no more than 10% of total energy.
FoodFood--based dietary guidelines based dietary guidelines FBDG (FAO)FBDG (FAO)
Micronutrients• Compounds wi th different metabol ic
activities.• Essential for normal growth, development
& health.• Important in preventing infectious &
chronic diseases.
Physical ExercisePhysical Exercise
Traditional Indian Food vs. Recent Traditional Indian Food vs. Recent RecommendationsRecommendations
• Cereal based.• Cereal pulse combination.• Vegetarianism.• Fasting.• Fish – non vegetarian diet.• Choice of cooking medium.• SFA:MUFA:PUFA = 1:1:1.
