Diet by region south

By | January 3, 2021

diet by region south

South America is the fourth largest continent on the planet, making up 12 percent of the earth’s surface. The continent has a very diverse population. There are small pockets of native Indian groups and significant numbers of descendents of Spanish, Portuguese, Italian, German, West African, and East Indians settlers. There also are considerable numbers of Chinese and Japanese. Approximately 90 to 95 percent of South Americans are Roman Catholic. A high percentage of South Americans live in extreme poverty. Parasitic infection, protein – calorie malnutrition, iron-deficiency anemia, iodine deficiency, and vitamin-A deficiency are common nutritional problems in the rural and urban areas in many South American countries. Heart disease, hypertension, and obesity are also on the rise. South Americans typically eat three meals and one or two snacks daily. Milk is usually not consumed as a beverage but used in fruit-based drinks and coffee, and milk-based desserts are popular.

Dietary patterns and their associations with general obesity and abdominal obesity among young Chinese women. Briefly, logistic regression models were constructed, using metabolic syndrome as the dependent variable. The siesta is still common among many locals, but the tradition is disappearing from the business day. The American Civil War — had a major impact on the South and its food. Drain on another paper bag or paper towels. America is a melting pot, after all! Fry 15 to 20 minutes until golden brown and crisp, turn over with tongs, and reduce heat to low to moderate, frying another 15 minutes until golden brown. South Carolina Declaration of Causes of Secession

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In recent history, elements of Southern cuisine have spread north, having an effect on the development of other types of American cuisine. Many elements of Southern cooking— squash, corn and its derivatives, including grits, and deep-pit barbecuing —are borrowings from southeast American Indian tribes such as the Caddo, Choctaw, and Seminole. The South’s fondness for a full breakfast derives from the British full breakfast or fry-up. Many Southern foodways, especially in Appalachia, are Scottish or Border meals adapted to the new subtropical climate; pork, once considered informally taboo in Scotland, takes the place of lamb and mutton, and instead of chopped oats, Southerners eat grits, although oatmeal is much more common now than it once was. Parts of the South have other cuisines, though. A traditional Southern meal is pan- fried chicken, field peas such as black-eyed peas, greens such as collard greens, mustard greens, turnip greens, or poke sallet, mashed potatoes, cornbread or corn pone, sweet tea, and dessert—typically a pie sweet potato, chess, shoofly, pecan, and peach are the most common, or a cobbler peach, blackberry, sometimes apple in Kentucky or Appalachia.

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