DIETARY

PATTERNS
OF

Chinese
Americans
Dietary Patterns of Chinese
 In ChineseAmericans
culture, FOOD is:

 Much more than something to eat.

 What, how often, in what season, and in

what order food is eaten are all carefully
planned.
Dietary Patterns of Chinese
Americans
 Food is thought to play a vital role in preventing diseases
and addressing certain health conditions.

EXAMPLE:
Foods and herbs are frequently boiled in soup or
tea to create treatments for various diseases and
conditions.

 A Chinese pagoda food guide was developed and

published in 2000.
 Chinese Pagoda Food Guide
-a graphic display intended to help Chinese
consumers put the dietary recommendations into
practice, rested on the traditional cereal-based
Chinese diet.

-Those who could not tolerate fresh milk were

encouraged to consume yogurt or other dairy
products as a source of calcium.
Unlike dietary recommendations in Western countries,
the pagoda did not include sugar, as sugar
consumption by the Chinese was quite low; however,
children and adolescents in particular were cautioned
to limit sugar intake because of the risk of dental caries.
 Grains, potatoes,
beans and water are
the fundament. An
adult need 250-400
grams of grains,
potatoes and beans
and 1,200ml water
every day.
 Vegetables and fruits are
the second important, with
a daily demand of 300-500
grams of vegetables and
200-400 grams of fruits.
Meat, fish, shrimp and
eggs take the third - 50-75
grams of meat, 50-100
grams of fish and shrimps,
25-50 grams of eggs for
every day.
 Then comes the
demand of 300 grams
of dairy products and
30-50 grams of nuts
and soybean products.
 Oil and salt are at the
top with the least
demand of 25-30 grams
(oil) and 6 grams (salt)
respectively for each
day
 The guide also suggests dark-color vegetables take half
of the vegetable intake every day as they are rich in
carotene and vitamin A.

 What the pagoda suggests is an average intake of

different foods. It will definitely be helpful if all the
categories are included in the diet every day, but not
necessarily the exact same portion mentioned. As long
as the average amount meets the requirement, it is a
balanced diet good for health.
Dietary Patterns of Chinese
 Most ChineseAmericans
food in the United
States is created for the American
palate.

 The traditional Chinese diet is much

richer in carbohydrates ( i.e., rice) and
has various meats, poultry, and
seafood but in smaller quantities than
in the American version.
 The Chinese diet obtains more than 80% of
its calories from grains, legumes, and
vegetables. The remaining 20% comes
from animal protein, fruits, and fats.

 Most typical Chinese meals include 2-3 cup

bowls of rice.
 Northern Chinese cuisine
may include more
noodles, dumpling, and
steamed buns made from
wheat flour.

 Stir frying, deep-fat

frying, braising, roasting,
smoking, and steaming
are common food
preparation techniques.
 When foods are fried, peanut or corn oil is
used rather than lard, which is more
common in Southeast Asian cuisine.

LARD
-a semi-soft white fat derived
from fatty parts of the pig, with a
high saturated fatty acid content
and no trans fat.
 Pork is the staple meat in the Chinese diet.

 Poultry and eggs are also favored, in

addition to fish and shellfish. When animal
products are included in traditional Chinese
dishes, almost every part of an animal may
be consumed-----the liver, kidneys, lungs,
stomach, intestines, marrows, brains,
feet, and tail.
 Other protein sources include soybeans,
which may be sprouted, dried fermented as
tofu.

 Dairy products are rarely consumed.

 Fruits and vegetable are abundant in

Chinese cuisine.
 Vegetables are rarely eaten raw and are most often
stir-fried, steamed, or added to soups just before
serving, allowing for maximum retention of nutrients.

 The beverage of choice for most

Chinese is clear, hot green tea.

 Older Chinese rarely drink cold

beverages. Chinese children and
adults also drink a wide range of
fermented beverages and juices.
 Although Chinese meals are eaten communally,
each region has its own set of foods, ingredients,
and cooking methods.
o3 REGIONS::

Northern Region

Western Region

Southern Region
 Northern cuisine is characterized by garlic, leeks,
and scallions, with noodles rather than rice.
 In the Western region, Hunan cuisine includes
liberal use of chili peppers and hot pepper sauces.
Dishes are more spicier and oilier than other
dishes in other regions.
 Southern Chinese cuisine, or Cantonese,
includes primarily steamed and stir fried dishes
with a lot of fish and shellfish.
HUNAN CUISINE
-also known as Xiang cuisine, consists of the
cuisines of the Xiang River region, Dongting Lake
and western Hunan Province in China

-is well known for its hot and spicy flavours, fresh
aroma and deep colours.

-Common cooking techniques include stewing,

frying, pot-roasting, braising and smoking.
PROS

CONS
PROS: CONS:
 It contains MSG
 No dairy
(monosodium
 Cheap glutamate)
 Liberal use of
 Most dishes are
vegetables oily
 Wide variety
 Easy to cook
H E A LT H
EFMSG
FECTS:
-burning sensations of the mouth, head and
neck
-weakness of the arms or legs
-headaches
-upset stomach
-hives or other allergic-type reactions with the
skin.
H E A LT H
E

F F E C T S :
Oily
-fatty foods that contain saturated fat, trans fats
and/or cholesterol are linked to poor heart health
and increased risk for high cholesterol, high blood
pressure and cardiac arrest.
H E A LT H
EFFECTS:
 Tofu
-excellent source of bone-building manganese
and calcium

 Sesame seeds
-provides minerals( manganese, calcium, iron
and fiber.
H E A LT H
E
 FGarlic
FECTS:
-used to soothe respiratory ailments.
-lowers cholesterol and risk of atherosclerosis and
certain cancers
-has antifungal properties

 Ginger
-used to soothe nausea and enhance appetite
-calms morning sickness
 DIETARY
PATTERNS
OF

Chinese
Americans
GRP. 2 – LYDIA HALL
ABAGA, Marc Jericho K.
ACOSTA, Ronalaine
ANTOLIN, Rhina May
BALICDANG, Karla
BAUTISTA, Mhariz
BUCASAS, Khryzzia Jenin
GACAD, Precious Jewel