AFJSP2016
Ethnic Food Lab (Sp-16)
1. Write in complete sentences unless the phrase “list” is
used.
2. Check all spelling.
3. Outside sources must be used for this lab.
© Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved.
AFJSP2016
Name:
OnLoen Lee
Date:
March 21
Ethnic Food Lab
Using your ethnic background, or one of interest to you, investigate (Book or online sources) the foods
used on a regular basis.
Include at least 5 web/book sources and up to 2 personal sources of information.
Name of Ethnic Group:
Hong Kong
Source of information:
http://restaurant.eatsmart.gov.hk/eng/home.asp
Food Groups
Starch/Bread:
pasta, cereal, rice, bread,
starchy vegetables
Meats & Substitutes:
eggs, peanut butter,
legumes if not used as
starch
Common Foods Eaten (at least 5 per group; think ingredients not
dishes)
1) rice
2) noodles
3) wonton wrap
4) bun
5) congee
1) pork
2) chicken
3) fish
4) shrimp
5) beef
Vegetables:
dark green, deep yellow,
other
1) bok choy
2) lettuce
3) celery
4) carrot
5) shanghai cabbage
Fruit:
citrus,melons,
berries,other
1) oranges
2) apples
3) pears
4) strawberries
5) water melons
Milk:
include yogurt, cheese
1) soy milk
2) rice yogurt
3) cheddar cheese
4) semi-hard cheese
5) fat-fee milk
1) vegetable oils
© Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved.
AFJSP2016
Fats/oils
Sweets
Beverages
2) corn oil
3) olive oil
4) sunflower oil
5) flaxseed oil
1) ice-cream
2) tofu pudding
3) chocolate
4) mango pudding
5) egg tarts
1) Hong Kong-style milk tea
2) green tea
3) Red bean ice
4) coffee with tea
5) Yuenyeung ( coffee with tea)
© Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved.
AFJSP2016
Use this ethnic diet to design one full day of meals (Breakfast, Lunch and Dinner).
 Meals should include a main dish, side dishes and drinks
 Include English names of foods or ingredients for cultural dishes
Style of ethnic food (If different in name from above ethnicity): _________________________
Food/Drink
Amount Eaten
Breakfast:
Snack:
Lunch:
Snack:
Dinner:
Dessert:
© Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved.
AFJSP2016
Name:
Date:
THE CHOOSE MY PLATE FORM – Day 3
Although the computer program will list the servings, please use The Choose My Plate Form and record the three days
used. Using this form, list the foods you have eaten in one day noting the amounts. Record the number of servings you
ate from each food group
Fat/Oil
Food/Drink
EXAMPLE:
Turkey Sandwich
White bread
Turkey breast
Swiss cheese
Mayonnaise
100% orange juice
Amount
2 slices
3 slices = 3 oz
1 slice = 1 ½ oz
3 tsp
12 oz. bottle
Grain/Starch
1 oz. starch =
1 slice bread
½ cup cooked
rice or pasta
1 cup dry cereal
Vegetable
1 cup =
2 cups leafy
greens or
1 cup vegetables
or 1 cup
vegetable juice
Fruit
1 cup =
1 cup fruit,
1 cup fruit
juice
or ½ cup
dried
Protein/Meat
1 ounce =
1 ounce
poultry/fish
½ ounce. nuts
1 egg
¼ cup dry beans
Milk
1 cup =
1 cup
milk or
yogurt, or
1.5 oz
cheese
1 tsp.
2 ounces
3 ounces
1 cup
3 tsp
1 ½ cups
Chicken sandwich
Chicken breast
Ground flaxseed
Romaine lettuce leaf
Tomato, sliced
Multi-grain
sourdough bread
Vegetable oil
Milk
Wonton noodles
Pork
coriander
Egg
Wanton wraps
Rice vermicelli
Dragon fruit stir-fry
Red pepper
Green pepper
Yellow pepper
Chicken
Dragon fruit
Vegetable oil
Green Mile
Fresh celery juice
Fresh cucumber juice
Fresh apple juice
Celery
2 ounces
8g
1
½ slices
2 slices
2 ounces
0.2 ounce
¼ cup
¼ cup
2 ounces
2 tsp
1 cup
2 ounce
0.1 cup
1 ounce
4 wraps
2 ounce
3 slices
3 slices
3 slices
1 fillet
1
1 cup
2 ounces
0.1 cup
1 ounce
1 ounce
2 ounce
1/3 cup
1/3 cup
1/3 cup
3 ounces
1 cup
2 tsp
1/3 cup
1/3 cup
1/3 cup
1 stick
1/3 cup
1/3 cup
Shanghai Cabbage
( Pak choi)
Shiitake mushroom
Lettuce, choopped
Bean curd
Vegetable oil
2
2/3 cup
3
2 slices
4 cubes
1/4 cup
2/3 cup
Apple
Milk tea
1
½ cup
1/3 cup
1/3 cup
Stuffed Tofu with
Minced Vegetables
1 cup
2 tsp
1 cup
© Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved.
½ cup
AFJSP2016
7
Ounces
Total Day 1
4.18 Cups
2.3
Cups
9.2
Ounces
1.5
Cups
6
Tsp
1a.) Is the diet plan missing or deficient in any food groups?
Yes, it is the dairy group with 1.5 cups shortage.
1b.) List which groups are missing or deficient.
Dairy group: with 1.5 cups shortage.
2a.) Are there excess intakes of any food group?
Yes, there are grains and vegetables
2b.) List which groups have excess intakes. Give examples of specific foods eaten in excess.
Grains-1 ounce more: had too much bread
Vegetables-1.68 cups more: had too much green vegetables like celery and cabbages.
Protein-3.7 ounces more; had too much chicken.
3. Describe the nutritional benefits of this meal plan. (4 or more sentences food groups, specific
nutrients, and their relation to our health.)
This meal plan contains a lot of vegetables and fruits. Vegetables are important sources of many
nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin Ci. Froe
example, fresh pak choi is an excellent source of water-soluble antioxidant, vitamin Cii.
Fruits group contains many vitamins. For example, dragon fruits are rich in antioxidants, they contain
vitamin C (equivalent to 10 percent of the daily value), polyunsaturated (good) fatty acids, and
several B vitamins for carbohydrate metabolism, as well as carotene and protein. The seeds of
dragon fruits are high in polyunsaturated fats (omega-3 and omega-6 fatty acids) that reduce
triglycerides and lower the risk of cardiovascular disorders.iii
4. Would you consider this diet to be economical to eat in America? In the country of origin?
© Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved.
AFJSP2016
I think this diet would be economical to eat in both America and the country of origin. As the
ingredients can be easy to get from Asian markets in America, and it does not require a lot of energy
to produce the food. As in the origin of the country, it is easier and cheaper to cook the food.
5. Does this culture have an especially high, or low, prevalence of nutrition-related diseases (ie.
heart disease, diabetes, cancer, etc.)? Be specific and cite scientific or credible sources.
Milk and dairy products are the best dietary source of calcium, a mineral essential for bone health.
Osteoporosis - the loss of bone mass - is a major public health problem caused by a deficiency of
calcium. The condition causes bones to become weak and susceptible to fracture.iv
If yes, what aspects of their diet can contribute to the development of these diseases?
It is due to lack of milk and dairy products.
6. In 3-4 sentence each, comment on the Calorie, fat, sugar and sodium content of this diet
(compared to the typical U.S. diet):
Calorie content: The major energy source of Hong Kong good is form grains food. As
compare to U. S diet, it
Fat content:
Sugar Content:
Sodium content:
7. What are some common food practices / traditions associated with this ethnic group? Describe
them in detail.
© Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved.
AFJSP2016



Examples include: Table manners, holiday-specific food practices (Passover seder,
Christmas roast), religious practices and anything that is unique to this specific ethnic group.
This is referring to the ethnic group and not your family’s specific traditions
Give 3-4 traditions or practices; cite sources
8. What is the common meal pattern for this ethnic group (how many meals do they consume a day,
which is their largest etc.)?


Example: Large breakfast, mid-morning snack, light lunch, afternoon tea, heavy dinner, fruit
and nut desserts
Cite sources and write in complete sentences
© Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved.
AFJSP2016
i
http://www.choosemyplate.gov/vegetables-nutrients-health
http://www.nutrition-and-you.com/bok-choy.html
iii
http://foodfacts.mercola.com/dragon-fruit.html
iv
http://www.dailymail.co.uk/health/article-87169/What-youll-missing-dairy-wheat-free-diet.html
ii
© Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved.