Peculiarities of nutrition of different peoples of the world. Food traditions of different peoples. Pros of the Carbohydrate Alternation Diet

2.1.1. Introduction.

The place and role of nutrition among other social phenomena and processes, its significance for human civilization in the past and present. Subject, methods and objectives of the discipline “Traditions and food culture of the peoples of the world.” Conceptual apparatus of the discipline.

2.1.2. Nutrition is a component of universal human material culture.

Nutrition is the main condition for human existence and an indicator of lifestyle, human behavior, human health, nation, and society. The main components of material culture: nutrition, food, etiquette, life, customs, traditions, culture, feasts, ceremonies, rituals, receptions, religion, health, nation, nationality, rituals, myths and their relationship.

2.1.3. Methodological approaches to the study of world traditions and food cultures.

Historical and philosophical approach to the study of food culture (primitive communal, slaveholding, feudal, capitalist, socialist methods of formations). Ideology of traditions and food culture of the peoples of the world.

2.1.4. History and stages of development of food traditions.

Traditions of food consumption in the Ancient world, the Middle Ages, and the modern world. Synthesis of traditions and innovations in the material culture of the peoples of the world. The main trends in the development of modern catering: portable lunches, fast foods, McDonald's, transfer machines, etc.

2.1.5. Food and nutrition, fine arts.

The dynamics of traditions of food consumption and nutrition and their reflection in world literature (Brillat-Savarin, Grimaud de la Reyniere, A.S. Pushkin, P.A. Vyazemsky, E.A. Baratynsky, D.I. Fonvizin, I.A. Krylov, A. S. Griboyedov, N. V. Gogol, Honore de Balzac, O. Khayyam, D. Defoe, F. Rabelais, I. S. Turgenev, A. K. Tolstoy, L. N. Tolstoy and others. ) and painting (V.G. Perov, G.G. Myasoedov, V.M. Maksimov, K.E. Makovsky, B.M. Kustodiev, P. Cezanne, Klas, Peter, P.A. Fedotov, E. Manet).

2.1.6. Principles for the formation of national traditions and food cultures of the peoples of the world.

Climatic, geographical and natural conditions are the basis for the formation of food traditions. Historical, national, scientific and technological progress, cultural and trade ties are factors in the formation of national food traditions. The influence of wars and conquests on the process of formation of food cultures of the peoples of the world. Economic and cultural ties of peoples, their reflection in national food cultures.

2.1.7. The influence of religions on the formation and development of traditionsdiets and food cultures.

Brief description of world religions. Food, nutritional traditions in Christianity: (Orthodoxy - Easter, Radunitsa, Nativity of Christ, Baptism of the Lord, Annunciation of the Blessed Virgin Mary, Maslenitsa, etc.). Medical and biological aspects of nutrition during fasting. Vegetarianism is a special food system. Types of vegetarianism. Features of nutrition in Catholicism and Protestantism. Food rituals and food traditions in Judaism. Kosher and Tref food regulations. Food and nutrition on holidays and fasts (Shabbat, Rosh Hashan, Yom Kippur, Purim, Passover, Shavout). Characteristics of food rituals and food traditions in Islam. The influence of the diversity of the Muslim world on food traditions and culture. Food and meals of Islamists on holidays (Juma, Eid al-Adha, Kurban Bayram, Nouruz) and fasting (Ramadan).

Buddhism, Shintoism and nutrition.

2.1.8.1. Culture and food traditions of Slavic peoples (Russia, Ukraine, Belarus, Poland, Czechoslovakia, Bulgaria).

Historical path of development. Identity, originality of traditions and food culture. The influence of natural (geographical location, climate), social, economic factors on the development of traditions. Features and originality in food processing. National repertoire of dishes of the Slavic peoples.

2.1.8.2. Features of the formation of tradition and cultureTania of the peoples of Russia.

The influence of climate, living conditions, religion, historical factors, and the character of the Russian people on food traditions. Periods of formation of Russian food culture: Old Russian, Moscow, Peter and Catherine, the period of the 19th century, Soviet and post-perestroika. Development of traditions and food culture in different periods: features of the food set, processing of food raw materials, culinary repertoire of dishes. The role of the Russian hearth in the formation of life and food traditions of the patriarchal peasantry. Equipment, dishes, kitchen utensils. Specific methods of processing food raw materials in Rus', in Russia. Culinary national repertoire of dishes, the history of their origin. The influence of France and other countries on the development of food consumption traditions. Culture and food traditions of various classes in Rus'. Geography of nutrition of the peoples of Russia (products, methods of processing them and culture of consumption). Culinary flavor of various regions of Russia. Sauces, seasonings, spices in Russian culinary art. National drinks in Rus': brines, kvass, fruit drinks, honey, sbitni, forest teas. Traditions and rituals of Russian meals. The historical path of the funeral feast from paganism to cult feasts. Christian feasts. Dietary regime in Rus'. Daily and annual nutritional schedule. Serving ceremony. Crockery, its types, cutlery, utensils, linen of the Russian feast. Antique and modern table settings. Russian serving style. Principles of ancient and modern table etiquette. The samovar is the main attribute of the Russian tea table. Fasts, their role in the formation of traditions and food culture of the Russian people. Russia's contribution to world food culture.

2.1.9. National traditions of food consumption and food culture of the peoples of the Baltic countries (Latvia, Lithuania, Estonia).

General principles of kitchen formation. National culinary symbols.

2.1.10. National characteristics of the food traditions of the peoples of Europe (France, Italy, Austria, Germany, Spain, England, Sweden, Norway, Finland, Denmark).

General and distinctive features. Specifics of processing raw materials and methods of using them. Seasonings, spices, sauces in the diet of European peoples. The influence of French cuisine and food culture on the formation of food consumption among European peoples. National culinary symbols of the peoples of Europe.

2.1.11. Traditions and food culture of the peoples of the Asia-Pacific countries: KiThai, Japan, Korea, Indochina (Burma, Vietnam, Cambodia,Laos, Thailand), Mongolia, India, Philippines, Indonesia, AustriaRalia, New Zealand. Development of culinary art in the Asia-Pacific countries (China, Korea, Japan).

General principles of the formation of food rituals, techniques and methods of processing products. Bread and rice in the life of the peoples of Asia. Chinese cuisine and its influence on the development of traditions and food culture of the peoples of Europe and Asia; food and nutrition of Chinese provinces. Palace food traditions. National dishes and exotic food products: snakes, swallow's nests, worms, shark fins, dog meat. The use of seasonings and spices is a distinctive feature in the traditions and food culture of Asia-Pacific countries. Cuisines and food traditions in Arab countries (Egypt, Algeria, Syria, Iraq, Saudi Arabia, Lebanon, Libya). General and distinctive features of the use of food products in national cuisine. Traditional national dishes.

2.1.12. Drinks and national traditions.

The role of drinks in the food cultures of the world's peoples. Teas, coffee, wines, beer, soft drinks, kvass in the diet of the peoples of the world. Tea: ceremonies and rituals. Drinks from Asia-Pacific countries (China, Japan, India, Korea, Vietnam). Strong alcohol. Traditions and culture of beverage consumption.

2.1.13. Feast and traditions of the peoples of the world.

Ethnic norms and traditions at the table from the Ancient World to the present day. Cutlery, dishes, table accessories in the past and present among different nations. Principles and rules of modern etiquette in material culture. The culture of feasts and their types (receptions, diplomatic receptions, banquets, buffets, buffets, tea and coffee tables, picnics, New Year's Eve, weddings, etc.). Features of feast styles: Russian, French, English, etc.

2.1.14. Tourism and national culture: their relationship withtraditions of food consumption, drinks and nutrition of the peoples of the world.

Tourism and modern trends in the preservation and development of national cultural traditions in nutrition.

Japan: Start with Soup

In Okinawa, people live very long lives and rarely get breast cancer. The number one key to success is a bowl of miso for breakfast, lunch and dinner. Yes, even for breakfast. You become full of soup and it becomes very difficult for you to overeat. The second is minimally processed soy products (tofu, miso). Third, fermented miso helps the body digest food.

France: Make lunch your main meal

Locals eat a lot of cheese and meat and wash it all down with red wine. Paradox? No. The secret is small portions, three meals a day and no snacks.

In addition, the French have their largest meals in the middle, not at the end of the day. The thing is that when we have lunch late, we eat more and most likely unhealthy food that leads to weight gain.

Latin America: Dine with Family and Friends

Sit down at the table, take your time and enjoy the conversation. According to Latinos, people of other cultures panic when they see how much time they spend eating.

Need I say that eating dinner while talking is not only pleasant, but also prevents you from eating a lot? The secret here is simple: the brain understands that the stomach is full only after 20 minutes. Eating lunch while having an interesting conversation makes you eat more slowly and feel full faster.

Mediterranean countries: choose olive oil

They have it inexpensively and there is a lot of it. What are the health benefits? Monounsaturated fats, which help reduce low-density lipoprotein levels. The olive oil you use to dress your salad helps you absorb fat-soluble vitamins A, E, and K.

Iceland: lots of fatty fish

Long, dark winters and low levels of depression? No, that doesn't happen. Let's remember the stereotypes about residents of St. Petersburg and other northern cities.

But no, it happens. Where they eat a lot of fish rich in omega-3 fatty acids. In Iceland, for example. A similar picture, by the way, is observed in Finland.

Sardinia Island: drink red wine

There are many people celebrating their centenaries on this Mediterranean island. 1-2 glasses of red wine daily help them with this. This wine contains resveratrol and other antioxidants that protect the heart and increase high-density lipoprotein levels. What do we get as a result? Low risk of thrombosis, reduced inflammation, regulation of sugar levels in type 2 diabetes. The main thing is not to overdo it: we are talking about only one hundred milliliters of wine per day.

China: Eat meat as a seasoning

Beef, chicken, pork and fish have traditionally been expensive in China, so protein food there is not the basis of nutrition, but a side dish.

The basis of the Chinese table is rice, vegetables, fruits, legumes and herbs. This diet also helps to take care of your health: cancer, heart disease and diabetes, so common in the West, are rare here.

Mexico: grains, squash and legumes

Here they are called three sisters because they are raised together. Mexican cuisine is high in fiber, which means it helps regulate blood sugar and prevent diabetes.

USA: Crunch your nuts

A third of a cup of nuts, any kind, reduces the level of bad cholesterol and triglycerides in the blood. Women who eat nuts five times a week are half as likely to develop heart disease as those who eat nuts just once.

Just remember the calories! A third of a cup contains about 270 calories, almost the same as one hundred grams of sausage cheese.

Africa: Eat whole grain bread

People on this continent rarely complain of digestive problems, colon cancer, heart disease or diabetes because they eat little meat and a lot of fibre-rich whole grains, legumes and fermented foods. The most common cereal is the well-known millet.

The whole world: sometimes give yourself fasting days

Fasting or calorie restriction is found in almost all healthy diets. According to scientists, even short fasts of only 12-14 hours are beneficial. During this time, the body stops producing fat and cholesterol and begins to use up accumulated reserves.

Well, one last secret: You can get the benefits of food without starving. Just chew each bite well, enjoying the taste, and stop eating when you feel full and not your stomach in your throat. This way you will eat 10% less, but you won’t notice it: after all, you really enjoyed the food.

Each country has its own culinary or table specialties. We bring to your attention the basic rules of good and bad manners in restaurants in European countries.

Italy. All Italian cuisine is based on pasta (pasta). Remember, the correct way to eat pasta is to twist it onto a fork. In addition, in Italy it is not customary to order it as a main dish - it is only an appetizer.

When paying a bill in Italian restaurants, it is not customary to leave a tip, since everything is already calculated in “il coperto” or “servisio incluso”, which means service charge. But if you're very happy with the service, you can leave a few euros on the table (don't leave coins below 1 euro, it's considered offensive).

Drinking coffee is a special ritual for Italians. For breakfast, they usually drink cappuccino, latte macchiato or strong espresso. After lunch, Italians prefer only “Un caffe per favore”. If you go to a restaurant and say this phrase, they will make you an excellent espresso, and if it’s also without sugar, expect a joke in response: “Do you like it without sugar? Yes, you already have a sweet life.”

If you are invited to visit, be sure to buy a small treat or flowers (except for chrysanthemums, which are considered cemetery flowers).

Spain. Spain also has its own characteristics, the main one of which is Siesta. From 13.30, for about 3 hours, most shops close, many Spaniards do not mind taking a nap at this time.

As for dinner, it starts at 21.00, some people can come to eat around midnight. Remember, sitting at a table where there are already guests is very impolite. Dinner is usually accompanied by music, but you should not clap your hands or sing along, especially if you have no hearing or sense of rhythm.

Austria. In this country, special rules apply mostly to coffee shops. Here the waiter must be addressed with all respect with the phrase “Mr. Waiter” (great attention is also paid to the title “Mr. Master”). The waiter will approach you only when you first order, then only upon request, and don’t be surprised if he is very laconic, this is how it is done here. Along with your coffee, you'll be served free water and the latest printed publications. It would be correct to leave a tip of 10-20% on the table.

In Austria, it is customary to sit down at the table five times a day: breakfast, lunch, dinner, a small snack before lunch and coffee after lunch.

France. If you decide to go to a French restaurant for a meal, a waiter will always greet you at the entrance, find out how many people you need a table for, and lead you to it. Don't be self-willed. In addition to the regular menu, there is an option to order an “optional dish”, but it will cost you a little more. As a rule, there are no desserts on the menu - you must say what you would like.

Lunch in France can last up to two hours. Before eating, they will always wish you a good appetite, and at the end they will ask you if you ate well. It is customary to serve the meal with a fresh baguette, which must be “torn” with your hands. If you want to leave a tip, leave it right on the table.

Greece. The basis of Greek cuisine is simple products. The country's food traditions are highly valued. If you are invited to dinner, be prepared for a long feast with many dishes. If you refuse to eat, you are disrespecting the owner of the house. Typically, dinner in Greece begins as in Spain, from 9 pm.

In Greece, you can dirty tablecloths while eating. Often the owner himself will put the first spot to show that you can relax at the table.

If you have visited a Greek restaurant, then they also have their own manners. It is not customary to order dishes only for yourself. Typically, Greeks order a lot of dishes and then share them among everyone. In addition, many restaurants do not have a menu.

Great Britain. The main rule is that a tourist should not criticize the local cuisine. The English breakfast is very high in calories: a dish of beans, lard, black pudding, sliced potatoes, tomatoes, scrambled eggs, mushrooms and sausages. Agree, it will not be easy to push through this, especially if you are used to skipping breakfast. The procedure for wishing bon appetit can be omitted, since English does not have a suitable sentence for this.

Black tea is a drink that the British can drink at any time of the day. It is noteworthy that there are special full-fledged dishes for tea.

Sweden. The main feature of Swedish food establishments is that restaurant guests pay for their meal once, after which they have the right to receive as many free refills as they want. There is often a self-service system - you place your order at the bar counter and pay.

Vegetables are not cut into a plate. They are eaten the way they were served.
Bread, without hesitation, is placed directly on the table (not on a plate).
European and South American Catholics consider eating food quickly to be bad manners.

In Italy, eating spaghetti with a spoon is considered an insult to those present. It is considered disgusting to ask an Italian cook to add cheese to a dish (the local cooks cannot make a mistake with the dosage). Before and after eating they praise God, and in between they chat a lot. Lunch or dinner can last two hours.

Spaniards eat at home less often, meeting even with relatives in cafes. They like to visit several bistros or restaurants in a day (depending on their financial status).

In Portugal it is considered an insult to ask for a salt or pepper shaker. Here they consider that the cook has already provided everything necessary.

When eating national spicy dishes, Mexicans often compete with the amount of chili pepper they eat.

Brazilians have no time for competitions. During dinner, they like to watch TV series (sometimes gathering in a huge crowd around a small TV).

Traditions of eating in the British Isles

Specifically in England, they are used to eating strictly according to a schedule - at 8 o'clock (breakfast), at 11.00 (lunch), at 14.00 (lunch), at 17.00 ("fife o'clock") and at 20.00 ("before bed").

Breakfast consists of eating oatmeal or toast with jam, lunch consists of eating sandwiches (there are a dozen types of them), at lunch the prim residents of Albion respect soup and bacon with scrambled eggs, and for dinner - everything else (plus the obligatory strong drink). "Fife o'clock" means drinking tea with milk, which in England they like to drink cold.

If an Englishman sits alone at a bar (rather than standing at the counter), then he either wants to eat and drink alone, or is waiting for a person. You cannot get acquainted with him (the named nation is different from the rest of the peoples of the United Kingdom).

Fife o clok means drinking tea with milk.

The Scots are simpler. Moreover, they are not committed to such strictness - they eat less often, but more satisfyingly (which is just a lamb stomach, in which everything is baked). Among a Scottish family, discussion of political articles or football matches is encouraged (if they eat in front of the TV). When meeting with business partners or strangers, this tradition, on the contrary, is prohibited.

Ireland is a different story. Yes, exactly the song - people here like to sing or play something, especially “under this matter.” And frivolous citizens who are late for the party are not welcome at all in the country of the green elves.

Breakfast consists of oatmeal or toast with jam.

Eating traditions in Scandinavia

“Feeding” in Northern Europe compares favorably with meals abroad in its relative simplicity. I'm late, so late. If you wanted, you prayed, if you wanted, you didn’t. Kissing your “colleagues for your daily bread” is also not necessary. It is recommended to get down to business immediately, but only after the owner of the house has made a toast. This refers to a person who sits in the place of honor and sends out invitations to friends and relatives three weeks in advance (if we are talking about holidays or a wedding). Only by nodding in response can you direct your gaze to the plate. After completing the procedure, which is pleasant to the stomach, the hostess awaits respect - those who came warmly thank her. Particular fanaticism is even welcome.

As for the former Viking countries (Denmark, Sweden and Norway), only vulgar people clink glasses in them.
During a toast, the beer mug (or wine glass) is only raised. The Scandinavians are keeping a low profile, dispelling myths about the influence of sea robber genes.
People dressing up extravagantly for a joint breakfast or wanting to get smart bring a smile here.
The inhabitants of the fjords speak little and to the point.
Dinner in Scandinavia is strictly at 18.00.
The Danes generally don’t like to invite someone over – why listen to someone’s chatter when there is a TV.
Speaking about entertaining catering, it is worth mentioning that on certain days Finnish girls themselves must choose men to meet. This is very decent. But men should not give up. And they should be visible during meals.
In Suomi it is customary to praise, first of all, the hostess, and not the owner.
Talking and smiling are not necessary.
When eating, the mouth is used exclusively for tasty treats.

Eating traditions in Germany, Switzerland and Austria

The Germans are very punctual when it comes to the start of dinner or a holiday.
In the land of Goethe and Bismarck, boiled potatoes are eaten as tubers - without resorting to a knife.
In Austria, when raising glasses (in Mozart’s homeland they drink white wine), they look into the eyes of the speaker and everyone with whom they are clinking glasses.
In both countries, invitees curry favor with the hostess - usually they present a bouquet.
They do not take any food with their hands except bread. A fork and knife go with the cake.
In Switzerland there is a custom to decorate dining furniture with flowers.
In German-speaking cantons, they shake “crab” before a culinary meeting.
Dishes with cheese (national pride) are served in huge portions. Otherwise, the guests will think that the owner is poor.

Traditions of eating in Slavic countries

In Russia they never eat with a knife, and empty bottles are placed on the floor.
In Ukraine, not finishing a glass of vodka means insulting those present.
In Belarus, almost all alcohol is infused with honey and herbs. The owner will consider it an honor if, before drinking the drink, the visitor sniffs the “masterpiece” and gives a compliment.
Any feast in Poland begins with soups.
Czechs do not like to talk while eating, but they gesticulate wildly (especially after the third liter of beer).
Residents of Slovakia, being somewhat irritable, hate those who are late to the table and make up jokes about such poor fellows right on the spot.
Croats, when socializing with foreigners at table, praise only their fatherland, devoting all their toasts to it.

Among the natives of Slovenia, kisses and hugs are unacceptable (even among loved ones).
In a Slovenian home, shoes are disposed of in the hallway.
Not a single Bulgarian will come to a delicious meeting with a bouquet of yellow roses (this is a symbol of hatred).
In Serbia, before eating, people mutually wish bon appetit, and men greet each other with a handshake, regardless of religion. It is customary to invite only relatives or close friends home.
Singing songs near a Serbian or Montenegrin hearth is the norm of hospitality.
In Montenegro, only women serve at table, but guests are obliged to praise the host.
Macedonian men have no shame in showing off to each other. Women don't engage in conversation.
Any food in a Macedonian home can be taken any way you like.

France. Here it is considered rude to cut lettuce in a salad. In many European countries, salad must be folded and eaten with a fork.
Mexico. People in Mexico are usually fine with being late. It's not scary to be late even half an hour, since the hosts will almost certainly be finishing preparations.
Bulgaria. It is strictly forbidden to bring yellow flowers. In Bulgaria it is a symbol of hatred.
Tanzania. It is rude and vulgar to drink beer from a bottle. It is considered impolite to show your soles if you sit on a mat or carpet while eating.
Egypt. You can't salt food. The person who prepared the dish will be offended by such a gesture from the guest. After all, he wanted the food not to change its taste. Here they can pour tea into a cup until it overflows.

Scientists have long noted that different peoples and nations differ from each other not only in external characteristics, language, culture and way of life, but also have obvious differences in health, i.e. they have certain diseases.

Nutrition largely plays a determining role in this factor.

It is no secret or news that cardiovascular diseases threaten residents of coastal countries to a lesser extent, the mountaineers of the Caucasus are distinguished by an enviable longevity, and southerners may not know what vitamin deficiency is, etc., in their entire lives. According to the authoritative opinion of scientists, such features are caused by a peculiar diet.

What eating habits are typical for different peoples?

Great Britain. The basis of English cuisine is meat, cereals, fish, vegetables. For the first course, popular broths and puree soups are most often prepared. The British give preference in meat to beef, veal, and lean pork. Meat is served with a variety of sauces (tomato sauce most often), and vegetables and potatoes are served as a side dish. Various puddings occupy a significant place on the British menu. Of the porridges, my favorite is porridge, the famous “oatmeal.” Popular drinks are tea with milk and beer.

Germany. The difference between German cuisine is the variety of vegetable dishes. Particularly popular are green beans, carrots, cauliflower, legumes, boiled potatoes and red cabbage. The Germans love pork, beef, poultry and fish, and eat a lot of sausages, sausages, and eggs. For dessert they prefer fruit salads. It is believed that beer is the national German drink, and among non-alcoholic drinks they prefer coffee with milk.

Spain. Originally Spanish cuisine is based on simple food - tomatoes, garlic, sweet peppers, herbs, onions. For starters, Spaniards like creamy soups, and garlic soup is especially popular. Along with veal, young lamb, beef and pork, the Spaniards eat poultry dishes with particular pleasure. For dessert, Spanish cuisine offers pies with almond cream. As for drinks, natural low-alcohol wine is especially preferred by the residents of this southern country.

Italy. Spaghetti is the national dish of Italians, a kind of calling card of Italy. This dish is served with various sauces, butter or grated cheese. The average Italian diet consists not only of well-known vegetables - tomatoes, zucchini, eggplant, artichokes, but also not so well-known - chicory, dandelion leaves, lettuce. First courses, according to tradition, are clear puree soups or with the addition of pasta. In Italy, cheeses are very popular, served with soups, added to vegetable dishes and on pizza. Rice is also widely used in Italian cuisine, and grape wine is considered the national drink of Italians.

China. The cuisine of this country is extremely diverse and rich. Its components are a variety of products: fish, cereals, meat, poultry, vegetables, seaweed, young bamboo shoots. But the palm in Chinese cuisine has long been assigned to rice. Many Chinese dishes are prepared from soy: butter, cottage cheese, milk, etc. Very popular flour products are flatbreads, noodles, dumplings, vermicelli, sugar cookies. The Chinese are very fond of vegetables: cabbage of all varieties, potatoes, sweet potatoes, garlic, radishes, onions, tomatoes. Masterly Chinese chefs can prepare incredibly tasty food from vegetables. The most preferred meat is pork, as well as chicken and duck. The eggs of these birds are also eaten. Seafood and fish are extremely popular. Tea is, of course, the most common drink in the country, of all kinds.

Russia . Traditionally, Russian people like sour dishes. : sauerkraut (sour) cabbage, cranberry kvass, rye bread, etc. The Russian diet includes many first courses: soups (mushroom, fish), cabbage soup, borscht, okroshka, solyanka. The choice of cereals is generally extremely rich. Russian cooking is distinguished by dishes made from offal (jelly, liver, kidneys, tongue). Fish used to be much more common, but now fish foods are becoming increasingly rare. Spices most often present on the table: parsley, garlic, dill, mustard, celery, cilantro, horseradish, onion. For dessert, as a sweet treat, thick jelly, an original Russian dish. Drinks - liquid jelly, fruit drink, kvass, teas, which were once brought from China and were very loved by Russian people. Russian cooking is famous for its flour dishes: pancakes, pies with various fillings. Naturally, on the table of modern Russians there is no obvious commitment to traditional nutrition, because many new products and new dishes have appeared, borrowed from the cuisines of different countries. Average statistical data indicate that the Russian diet is deficient in vitamins, as well as many macro- and microelements, and has plenty (and sometimes excess) of sugar, fats and carbohydrates.

USA. Favorite American dishes include vegetable and fruit salads, fruit desserts, poultry and meat with a side dish of vegetables. For starters, Americans eat puree soups and broths. The most preferred meats are turkey, chicken, beef, and pork. By the way, the cuisine is not particularly spicy - almost all dishes are not spicy and lightly salted. For side dishes, beans, potatoes, beans, corn, and peas are used. Americans don't particularly like pasta and cereals. Fast food restaurants are common in the United States, where you can always eat a hamburger, cheeseburger, hot dog and similar “fast” food. Americans drink ginger beer, tea with lemon and ice, and a lot of black coffee, which, however, is not very strong.

Scandinavian countries. Scandinavian countries are Sweden, Norway, Finland and Denmark. The basis of their cuisine is seafood. Many dishes are prepared based on fish - from soups to salads. Of course, second courses made from seafood are just as varied, and in Scandinavian countries they are very fond of sandwiches, the overwhelming majority are all made from the same seafood, and some are prepared in several rows, consisting of a variety of products. Scandinavians love meat and eat a lot of it, including pork, veal, and beef. Another feature of Scandinavian cuisine is the widespread use of milk and products made from it. Also, porridge and potatoes are traditional for these countries. The Scandinavian people prefer coffee as a drink.

France. A characteristic feature of French cuisine is its abundance of vegetables, especially root vegetables. All types of meat, many types of fish, as well as seafood: lobsters, shrimp, oysters, scallops are widely used. Among the drinks, mineral waters, coffee and fruit juices are especially preferred.

Japan. The basis of Japanese cuisine is plant products, rice, seafood, fish and vegetables. Although meat is used, it is not the basis of nutrition. The Japanese's favorite food product is rice. Dishes made from soy and beans are of great importance. Most of the national Japanese food involves its consumption with spicy seasonings, which are prepared from greens, radishes, and radishes. Pickled and salted vegetables are also popular.

From the description, although brief, the conclusion can still be drawn that not all nations eat correctly and balancedly, according to established traditions. Even such a cursory review of the culinary traditions of various countries may indicate health and the lifestyle of their inhabitants. For example, judging by nutrition, residents of the Mediterranean and Japan are at much lower risk of developing cardiovascular diseases than, say, residents of Germany, Russia or the United States, since the Japanese eat a lot of soy, rice, fish and various seafood, and Mediterranean residents consume enough fruits, seafood, vegetables and dry wine.

It probably makes sense to take a closer look at this diet, using their experience of traditional nutrition. But this, of course, is not the only factor on which health nationalities in general and each individual person, a lot depends on how properly organized and rational the diet is.

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