wasabimichigan

This month, 4-H members who are participating in Food, Fun, 4-H are learning about Japanese food.

The “rules of five” in traditional Japanese cooking, or washoku, emphasizes variety and balance. This is achieved using five colors: black, white, red, yellow, and green; five cooking techniques: raw food, grilling, steaming, boiling, and frying; and five flavors: sweet, spicy, salty, sour, and bitter.

These principles can be found even in a single meal of one soup and three sides paired with rice. Japanese side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is a common protein, often grilled, but also served raw as sashimi or in today’s popular sushi.

Seafood and vegetables are also deep-fried in a light batter, known as tempura.

Noodles, such as soba and udon are another staple in the Japanese diet. Japanese cuisine, particularly sushi ad ramen, have become popular throughout the world.

4-H members learned information about the country of Japan like major landmarks, holiday celebrations languages spoken in Japan and the dietary guidelines for Japanese food.

The Japanese food guide is illustrated on a spinning top that was designed to resemble the well-known traditional Japanese toy. It is a rotating inverted cone divided from the top down into food group layers that depict foods primarily in cooked form or dishes. The order of the food groups is given by the recommended daily servings. At the top are grain-based dishes like rice, noodles and pasta, followed by vegetable-based foods including salads, cooked

As barbecue season simmers down, the cost of meat is still rising across Canada, even as year-to-year demand wanes.

Several culprits are pushing the upward-trending price tags, food distribution professor Sylvain Charlebois told Global News on Friday.

“We’re slowly reaching the spook zone at the meat counter,” said Charlebois, who also serves as the director of Dalhousie University’s Agri-Food Analytics Lab.

“In fact, we’re starting to see numbers that suggest that Canadians are absolutely walking away from the meat counter,” he said.

In terms of volume, beef sales are down six per cent from last year’s figures, and chicken and pork are down 12 and 17 per cent, respectively, Charlebois said, so much so he initially wondered whether software was erring.

Canadians are shying away from the meat counter likely because of higher prices, he said, but also because of a rise in plant protein options.

“People are more tempted to go for lentils or chickpeas, which are most likely much cheaper than beef, pork or chicken right now,” Charlebois said.

Chicken prices remain the most stable, with increases of only around one to two per cent, he said. However, beef prices are up nine to 10 per cent, depending on the cut, with pork up about five per cent.

Drought is leaving its mark on the market, Charlebois said.

“The last 12 weeks for livestock has

After getting infected with coronavirus, the body needs more protein-rich and nutritious food. People who are infected with the covid-19 virus need to work on building stronger immunity. This is possible only if they have a healthy diet followed by other health choices. What we eat right now is linked with preventing, fighting and recovering from Covid-19 infection.Also Read – 7 Most Important Nutrients to Eat During Pregnancy

There is no guarantee as to what food will prevent getting affected by Covid-19. However, the inclusion of these food groups is important to support and build immunity. Also Read – Postpartum Nutrition Guide: Tips For Healthy Eating After Giving Birth

• Cereals
• Pulses and Legumes
• Milk and Milk Products
• Fruits and Veggies
• Fats and Oils

Nutrition is needed for all age groups starting right from a newborn baby to and old people. For newborn babies, breastfeeding for the first six months is important along with an introduction to nutritious and safe food. Younger children require a balanced diet for rapid growth and development. For older people, this is needed for healthier and active lives. Shweta Mahadik, Clinical Dietitian at Fortis Hospital, Kalyan suggests tips for maintaining a healthy diet. Also Read – National Nutrition Week 2021: How to Consume the Right Nutritious Food?

Tips on Healthy Diet

• Eat a Diet Rich in Vegetables and Fruits

Vegetables and fruits are high in fibre. They are deeply coloured are especially recommended as they have the highest micronutrient content

• Choose Whole-Grain, High-Fiber Foods

These

The paleo diet, as the name suggests is a dietary plan which includes eating foods that are similar to what people might be eating during the Palaeolithic era, which was around 2.5 million years ago.

The diet typically includes eating fish, lean meats, fruits, vegetables, seeds and nuts. These are the foods that could be obtained in the past by hunting and gathering. The diet limits the foods that became common when farming emerged about 10,000 years ago. The foods include dairy products, grains and legumes.

Studies suggest that the diet can lead to significant weight loss and improve your health without even cutting back on calories.

Other common names for the Paleo diet include the Paleolithic diet, stone age diet, caveman diet and the hunter-gatherer diet.

The aim of the diet


The diet aims at returning to the way of eating what humans in ancient times ate. The diet’s reasoning is that the human body is genetically mismatched to the modern diet that emerged with farming practices, an idea known as the discordance hypothesis.

Farming has changed what people ate and added dairy, grains and legumes as staples to the diet. This rapidly changed the diet and according to the hypothesis, outplaced the body’s ability to adapt. This mismatch is believed to be a contributing factor for increasing obesity, diabetes and heart disease in today’s life.

Here are some foods to eat and avoid while following the Paleo diet.


Foods to eat on a Paleo diet


Meat: Lamb, chicken,

Food loss and waste has been identified as a shared challenge of the international community. While seeking solutions to this issue, the world continues to suffer from the impact of the on-going COVID-19 pandemic and faces frequent extreme natural disasters caused by climate change. In this context, the holding of an international conference on food loss and waste was proposed.

According to Li Meng, vice governor of Shandong province, the conference will be held both online and on site, with an on-site visit activity held in the morning of September 10 and the opening ceremony of the conference held in the afternoon, inviting relevant leaders and representatives of countries and international organizations to give a speech. Three thematic forums are scheduled to be held on September 11 focusing respectively on reducing food loss in production, reducing post-harvest food loss, and reducing food waste in consumption. It is expected that “Jinan Initiative on International Food Loss and Waste” will be released during the conference, and Shandong Provincial Action on Food Loss and Waste will be launched.

The conference will be addressed online by the agricultural ministers of Italy, the United States, the United Kingdom, France, Indonesia, and other G20 member states, the special envoy of the United Nations Food Systems Summit, the director-general of the United Nations Food and Agriculture Organization.

The conference will be attended by ambassadors to China from 15 countries.

SOURCE Information Office of the People’s Government of Shandong Province