Transcript Πρόγραμμα Αγωγής Υγείας «……Τίτλος…»

Πρόγραμμα Αγωγής Υγείας
«ΤΡΕΦΟΜΑΙ ΣΩΣΤΑ
ΓΥΜΝΑΖΟΜΑΙ ΤΑΚΤΙΚΑ»
Σχολικό έτος 2012-2013
39Ο ΔΗΜΟΤΙΚΟ ΣΧΟΛΕΙΟ ΠΑΤΡΩΝ
• Υπεύθυνος εκπαιδευτικός:
Σπηλιόπουλος Γεώργιος
• Συνεργαζόμενοι:
Γκοτσόπουλος Ηλίας
Παπανικολάου Παναγιώτα
Δανέλλη Όλγα
Παπαγεωργίου Αλέξης
• Τάξη:ΣΤ
Οι μαθητές μας
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Βασιλακοπούλου Ευγενία
Γιαννοπούλου Αικατερίνη
Γκαβέρας Θωμάς
Κανελλάκη Σοφία-Μαρία
Κανελλάκης Αθανάσιος
Κεπενός Αλέξανδρος
Κραβαριώτη Μαρκέλλα
Μαντζουράκης Μάριος
Ντεντοπούλου Ευθυμία
Πέττα Νικολίτσα
Σουγλέρης Δημήτριος
Τουρκοδημήτρη Σοφία
Φωτακοπούλου Βασιλική
Χαραλαμποπούλου Αγγελική
Χωριστήκαμε σε 4 ομάδες ( 2 ομάδες των 3 παιδιών
και 2 ομάδες των 4 παιδιών) και δουλέψαμε ομαδικά. Κάθε
ομάδα αναλάμβανε τη συγκέντρωση πληροφοριών για
συγκεκριμένα πεδία που αφορούσαν τη διατροφή και
άσκηση και κατόπιν τα αποτελέσματα παρουσιάζονταν σε
όλη την τάξη.
Αφορμή για την ενασχόλησή μας με αυτό το θέμα
στάθηκαν οι συχνές ερωτήσεις των παιδιών σχετικά με τη
χρησιμότητα της υγιεινής διατροφής και της τακτικής
άσκησης. Θέλαμε μέσα από αυτό το πρόγραμμα, να
μάθουμε:
•Να τρεφόμαστε σωστά
•Να εντάξουμε τη σωματική άσκηση στην καθημερινότητά
μας
Μερικές από τις δραστηριότητες που υλοποιήσαμε κατά
τη διάρκεια του προγράμματος ήταν οι εξής:
• συμπλήρωση ερωτηματολογίου από τα παιδιά σχετικά
με τις καθημερινές διατροφικές τους συνήθειες
• συγκέντρωση πληροφοριών από τα παιδιά σχετικά με
την πυραμίδα διατροφής και κατασκευή αυτής
•Επεξεργασία φωτοτυπιών με θέμα «Παιδί και Ανάπτυξη,
Πρακτικός
Οδηγός
Διατροφής
και
Σωματικής
Δραστηριότητας»
•Συγκέντρωση πληροφοριών στα Αγγλικά, σχετικά με
διατροφικές συνήθειες διαφόρων λαών (Αμερική, Κίνα,
Ευρώπη)
•Κατασκευή διατροφικής πυραμίδας στα Αγγλικά
• Επίσκεψη από την Dole (διανομή μπανανών και
ενημέρωση για τη διατροφική αξία της μπανάνας)
• Επίσκεψη διατροφολόγου από το Δήμο
Το πρόγραμμα παρουσιάστηκε στη
σχολική αλλά και ευρύτερη τοπική
κοινότητα μέσα από τη γιορτή λήξης του
σχολικού έτους. Η παρουσίαση έγινε μέσα
από αφίσες, κατασκευές, θεατρικό
δρώμενο και τραγούδια.
Κατά τη διάρκεια αυτού του προγράμματος οι
μαθητές έμαθαν πολλά για την υγιεινή διατροφή και την
τακτική άσκηση. Συνεργάστηκαν και δούλεψαν πάνω σ’
αυτό το θέμα με επιτυχία και ιδιαίτερη χαρά.
Παρατηρήσαμε ότι άρχισαν να προσέχουν τον
τρόπο διατροφής τους και να επιλέγουν για το δεκατιανό
και μεσημεριανό τους τροφές υγιεινές και υψηλής
διατροφικής αξίας. Επίσης εκτίμησαν περισσότερο την
αξία της άσκησης και άρχισαν να επιλέγουν για τα
παιχνίδια τους περισσότερες δραστηριότητες που
εμπεριείχαν τη σωματική άσκηση.
ΤΡΕΦΟΜΑΣΤΕ
ΣΩΣΤΑ ΚΑΙ
ΓΥΜΝΑΖΟΜΑΣΤΕ
ΤΑΚΤΙΚΑ ΓΙΑ ΝΑ ΖΗΣΟΥΜΕ ΠΟΛΛΑ ΧΡΟΝΙΑ ΚΑΙ
ΚΑΛΑ!!!
ΠΑΡΑΡΤΗΜΑ
ΕΡΓΑΣΙΕΣ ΜΑΘΗΤΩΝ ΣΤΑ ΑΓΓΛΙΚΑ
Εργασίες μαθητών στα αγγλικά
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CHINA
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Τhe enormous in size 56 provinces in China show significant differences in their kitchens in both their materials and the way
of cooking and preparation.
Basically, however, the Chinese cuisine is divided into four major cuisines:
In the kitchen of Beijing and North China Santogk.
In the kitchen of Shanghai and east China.
In Cantonese cuisine and South China.
In the kitchen of Sichuan and West China.
Northern China, including arid areas and vast pastures reach the steppes of Mongolia, the fertile valleys running through the
Yellow River, the sea rich Yellow Sea and the tradition of the famous imperial cuisine of Beijing. The kitchen of the palace
(Imperial Cuisine) has lost a big chunk of the techniques and materials of the dramatic simplification held immediately after
the revolution.
Dominant products are cereals, beans, tofu, herbs, vegetables (lettuce, Chinese cabbage, leeks, onions, reves) meat (lamb,
pork), poultry (duck, chicken, pigeons) and plenty of fish in the rivers and the Yellow Sea. Dozens of kinds of pasta (noodles)
which symbolize longevity and always shared among the guests. What is completely absent is rice, which is grown mainly in
the southern provinces and Beijing will serve you if and only if you ask!.
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BEIJING
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The most famous dish IN BEIJING
A representative full meal in Beijing definitely includes eight starters and fourteen main courses . Of these at least ten are
made only with vegetables. Among the appetizers and main dishes are always served different kinds of soups almost always
transparent.
Some dishes which will surely find even the simplest restaurants in Beijing are:
1. Braised Chinese leaves and straw with mushrooms.
2. Peking duck
3. Mu-shi pork (chopped pork with eggs and vegetables).
4. Sesame seed prawn toasts(shrimp).
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5.Chinese "hot" pot.
6. Sweet and sour fish.
7. Stir fried kidney flowers (pork with mushrooms,water chestnuts,spinach).
8. Seafood and asparagus soup.
9. Fish fillet in wine sauce.
10. Rapid fried lamb with leeks.
11. Stir-fried chicken slices with vegetables.
12. Noodles(with vegetables or meat and seafood).
THE FIVE FLAVORS OF BALANCE
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Confucius in the 6th century, along with the religious authorities set the framework for proper nutrition. All materials such
as meat, fish, vegetables, fruits should be in season, cut evenly into very small pieces. A dinner in China necessarily required
5 different flavors:
sweet, sour, spicy, bitter, salty.
Sweet for example, is rice, sweet potatoes, spinach tart, spicy ginger, basil, turmeric and bitter salty rock salt and kelp.
Also, the Chinese meal is characterized by: the cool (eggplant, tofu, bean sprouts), warm (leek, sunflower seeds), cold
(water chestnuts, tomato, watermelon), hot (peppers, black pepper, ginger) and neutral ( Chinese cabbage, mushrooms,
peanuts), not by the temperature at which is served, but the energy which is consumed. All these elements contribute to the
essential function of five vital organs: liver, spleen, heart, lung and kidney.
The challenge is to avoid violating the balance of two opposing forces, yin and yang, whose harmonious relationship strikes
a balance not only in food but also in all things in the world of the Chinese. The cool, bitter and salty foods have more yin in
nature, while the hot, sweet and spicy foods have more yang.
In China many foods and whole meals are served (even indicated in the list) to treat or prevent certain diseases such as
shells ampalon soup, chicken feet, beef and herbs or Tibetan wild chicken soup, lotus florets, Dried jujubes and herbs as well
as shark fin soup.
•
Strange
•
Animals, vegetables, fish, insects, reptiles and invertebrates
that western cuisines feel exploited and nutritional taboos,
are delicacies of the cuisine of China.
Here's a small list: shark fin soup, bird nests, snakes, sea starfish,
jellyfish, sea cucumber (sea cucumbers), grasshoppers, centipedes,
duck and chicken feet, pig ears, scorpions!
•
•
•
•
•
•
•
•
The five basic ways of cooking.
1. The "sigomageirefta" with red sauce: cooked for 3-4 hours in special earthenware without any water. By doing so they
usually cook meat such as beef and beef along with vegetables and lots of soy sauce.
2. The Styria Fry (stir - fry), the favorite and well-known cosmopolitan cooking utensil wok. Substantially with a nonstick
wok, they use minimum seed oil , place and fry quickly with continuous stirring slices or cubes of various materials, meat,
seafood, fish and vegetables. An experienced Chinese cook can prepare such a dish in 2-4 minutes!.
3. The famous hot pot that is boiling in clear broth: It's a slow way of cooking lamb mostly at very low temperature. It is a
complete meal in itself .A large pot made of brass boiling with charcoal or gas usually arrives at the table full of water,
seasoned with spices and with diced lamb. Everybody dives in the lamb pieces into the boiling broth. After cooking the meat
in the broth, it should remain clear until the end, added various vegetables.
4. Steamed: open or covered pan. The materials, usually fish or small patties (dim sum) are placed in a basket made of
bamboo, which is placed inside a steam kettle.
5. In Sao cha (cha shao) way of cooking they prepare usually meat or poultry previously marinated in soy sauce with lots of
spices, garlic, ginger, chilli peppers. After hours of marinated meat cooked over high heat directly on the grill or wok.
•
The cooking on the grill
•
Behind the famous Square Tiananmen every evening around seven (the Chinese food served until 8:30) staged a popular flea
market with dozens of shops where everything is sold in minutes . The customer chooses from thousands of treats - for
Europeans often unknown - like small jellyfish, snakes, starfish, grasshoppers, scorpions. Of course you can always choose
more "conventional" foods such as lamb, chicken, pork, liver, squid, octopus, cuttlefish, crabs of all kinds of vegetables,
smoked tofu. You just have to tend the index finger and the Chinese cook street will skewer sprinkled with a mixture of
spices with plenty of pepper and cumin. You put it on fire or throw it into a pot of boiling oil and in less than two minutes
you can enjoy it.
Sweets in China are rare and probably the best you'll taste is fruit, strawberries, small apples, water chestnuts, kiwi fruit and
even tomatoes that are originally passed in straws and after dipped in crunchy caramel. We recommend it highly!.
•
•
•
•
•
•
Noodles:
It is perhaps one of the most famous pasta in China and the world. There are dozens of shapes, thin, wide as tagliatelle,
transparent and in colors green and yellow.
Chinese wine (for cooking).
Known as yellow wine made exclusively from rice mainly in Southeast China.
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SOME CHINESE MATERIALS ...
Soft cheese from soy (tofu).
Shredded mashed and pureed soybeans extremely high in protein. Often sold cut into square pieces of 7.5 cm and 2 cm.
They are maintained for a few days if submerged in cold water and refrigerate.
Chinese leaves.
Known around the world as Chinese cabbage. Two are the most widely available varieties. The most common is a soft green
with a tightly wrapped elongated head. Two thirds of cabbage is stalk having crispy texture. The other variety has a shorter
head and thick with helical, pale yellow or green leaves, also with white stalk.
Sauce Hoi Sin.
Also known as a sauce for barbeque, made from soy beans, sugar, flour, vinegar, salt, garlic, chilli and sesame oil. Sold in cans
or jars, kept in the refrigerator for several months.
Plum sauce.
A specialty of the Fujian in southeast China, plum sauce has a unique fruity flavor. Try it with spring rolls, roast meat or
Peking duck.
Water chestnuts.
A bulb in the size of a walnut covered with brown skin. The flesh is white and crispy and has a delicate, sweet flavor. These
are canned peeled, whole or sliced. Once opened you can keep them refrigerated up to 10 days.
Sichuan pepper (Sichuan).
Also known as «huajiao». It is wild pepper from the area of
Sichuan (Sichuan), very aromatic but less powerful than the white and the black pepper.
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What we can find in the supermarket:
Sauces
Soy sauce
Hoi Sin sauce
Plum sauce
Shrimp Sauce
Fish sauce
Yellow sauce and black beans
Sweet and sour sauce
Chili sauce
Dried materials:
Various mushrooms mainly Sitakis
Black beans (Xian Tao)
Rice leaves (for spring rolls)
Noodles
Canned Jars-Bottles:
Red rice vinegar
Rice wine
Sesame
Water chestnuts
Lychee
Bean sprouts
Tofu
Baby corn
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•
•
•
•
•
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Vegetables and legumes:
Garlic
ginger
green onions
Chinese cabbage
Chinese cabbage of Tien Tsin
white radish (Dyck) moungk beans
soy beans
THE END!!!!!
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DIRECTED BY: MARIOS MANTZOURAKIS
& DIMITRIS SOUGLERIS
& THOMAS GAVERAS
EATING HABITS
IN ASIA
ST’ CLASS
SCHOOL YEAR 2012-13
CHINA
•
•
•
•
Τhe enormous in size 56 provinces in China show significant differences in
their kitchens in both their materials and the way of cooking and
preparation.
Basically, however, the Chinese cuisine is divided into four major cuisines:
In the kitchen of Beijing and North China Santogk.
In the kitchen of Shanghai and east China.
In Cantonese cuisine and South China.
In the kitchen of Sichuan and West China.
Northern China, including arid areas and vast pastures reach the steppes of
Mongolia, the fertile valleys running through the Yellow River, the sea rich
Yellow Sea and the tradition of the famous imperial cuisine of Beijing. The
kitchen of the palace (Imperial Cuisine) has lost a big chunk of the
techniques and materials of the dramatic simplification held immediately
after the revolution.
Dominant products are cereals, beans, tofu, herbs, vegetables (lettuce,
Chinese cabbage, leeks, onions, reves) meat (lamb, pork), poultry (duck,
chicken, pigeons) and plenty of fish in the rivers and the Yellow Sea. Dozens
of kinds of pasta (noodles) which symbolize longevity and always shared
among the guests. What is completely absent is rice, which is grown mainly
in the southern provinces and Beijing will serve you if and only if you ask!.
The most famous dish IN BEIJING
A representative full meal in Beijing definitely includes
eight starters and fourteen main courses . Of these at
least ten are made only with vegetables. Among the
appetizers and main dishes are always served different
kinds of soups almost always transparent.
Some dishes which will surely find even the simplest
restaurants in Beijing are:
1. Braised Chinese leaves and straw with mushrooms.
2. Peking duck
3. Mu-shi pork (chopped pork with eggs and vegetables).
4. Sesame seed prawn toasts(shrimp).
5.Chinese "hot" pot.
6. Sweet and sour fish.
7. Stir fried kidney flowers (pork with
mushrooms,water chestnuts,spinach).
8. Seafood and asparagus soup.
9. Fish fillet in wine sauce.
10. Rapid fried lamb with leeks.
11. Stir-fried chicken slices with vegetables.
12. Noodles(with vegetables or meat and
seafood
Peking duck
THE 5 FLAVORS OF BALANCE
Confucius in the 6th century, along with the religious authorities set the framework for proper
nutrition. All materials such as meat, fish, vegetables, fruits should be in season, cut evenly
into very small pieces. A dinner in China necessarily required 5 different flavors:
sweet, sour, spicy, bitter, salty.
Sweet for example, is rice, sweet potatoes, spinach tart, spicy ginger, basil, turmeric and bitter
salty rock salt and kelp.
Also, the Chinese meal is characterized by: the cool (eggplant, tofu, bean sprouts), warm (leek,
sunflower seeds), cold (water chestnuts, tomato, watermelon), hot (peppers, black pepper,
ginger) and neutral ( Chinese cabbage, mushrooms, peanuts), not by the temperature at
which is served, but the energy which is consumed. All these elements contribute to the
essential function of five vital organs: liver, spleen, heart, lung and kidney.
The challenge is to avoid violating the balance of two opposing forces, yin and yang, whose
harmonious relationship strikes a balance not only in food but also in all things in the world
of the Chinese. The cool, bitter and salty foods have more yin in nature, while the hot, sweet
and spicy foods have more yang.
In China many foods and whole meals are served (even indicated in the list) to treat or prevent
certain diseases such as shells ampalon soup, chicken feet, beef and herbs or Tibetan wild
chicken soup, lotus florets, Dried jujubes and herbs as well as shark fin soup.
SOMETHING STRANGE…
Animals, vegetables, fish, insects, reptiles and
invertebrates that western cuisines feel
exploited and nutritional taboos, are
delicacies of the cuisine of China.
Here's a small list: shark fin soup, bird nests,
snakes, sea starfish, jellyfish, sea cucumber,
grasshoppers, centipedes, duck and chicken
feet, pig ears, scorpions!.
The 5 basic ways of cooking
1. The "sigomageirefta" with red sauce: cooked for 3-4 hours in special earthenware
2.
3.
4.
5.
without any water. By doing so they usually cook meat such as beef and beef
along with vegetables and lots of soy sauce.
The Styria Fry (stir - fry), the favorite and well-known cosmopolitan cooking
utensil wok. Substantially with a nonstick wok, they use minimum seed oil , place
and fry quickly with continuous stirring slices or cubes of various materials,
meat, seafood, fish and vegetables. An experienced Chinese cook can prepare
such a dish in 2-4 minutes!.
The famous hot pot that is boiling in clear broth: It's a slow way of cooking lamb
mostly at very low temperature. It is a complete meal in itself .A large pot made
of brass boiling with charcoal or gas usually arrives at the table full of water,
seasoned with spices and with diced lamb. Everybody dives in the lamb pieces
into the boiling broth. After cooking the meat in the broth, it should remain
clear until the end, added various vegetables.
Steamed: open or covered pan. The materials, usually fish or small patties (dim
sum) are placed in a basket made of bamboo, which is placed inside a steam
kettle.
In Sao cha (cha shao) way of cooking they prepare usually meat or poultry
previously marinated in soy sauce with lots of spices, garlic, ginger, chilli peppers.
After hours of marinated meat cooked over high heat directly on the grill or
wok.
Cooking on the grill
• Behind the famous Square Tiananmen every evening around
seven (the Chinese food served until 8:30) staged a popular flea
market with dozens of shops where everything is sold in minutes
. The customer chooses from thousands of treats - for
Europeans often unknown - like small jellyfish, snakes, starfish,
grasshoppers, scorpions. Of course you can always choose more
"conventional" foods such as lamb, chicken, pork, liver, squid,
octopus, cuttlefish, crabs of all kinds of vegetables, smoked
tofu. You just have to tend the index finger and the Chinese
cook street will skewer sprinkled with a mixture of spices with
plenty of pepper and cumin. You put it on fire or throw it into a
pot of boiling oil and in less than two minutes you can enjoy it.
• Sweets in China are rare and probably the best you'll taste is
fruit, strawberries, small apples, water chestnuts, kiwi fruit and
even tomatoes that are originally passed in straws and after
dipped in crunchy caramel. We recommend it highly!.
Some chinese materials…
Soft cheese from soy (tofu).
Shredded mashed and pureed soybeans extremely high in protein. Often sold cut into square
pieces of 7.5 cm and 2 cm. They are maintained for a few days if submerged in cold water
and refrigerate.
Chinese leaves.
Known around the world as Chinese cabbage. Two are the most widely available varieties. The
most common is a soft green with a tightly wrapped elongated head. Two thirds of cabbage
is stalk having crispy texture. The other variety has a shorter head and thick with helical,
pale yellow or green leaves, also with white stalk.
Sauce Hoi Sin.
Also known as a sauce for barbeque, made from soy beans, sugar, flour, vinegar, salt, garlic, chilli
and sesame oil. Sold in cans or jars, kept in the refrigerator for several months.
Plum sauce.
A specialty of the Fujian in southeast China, plum sauce has a unique fruity flavor. Try it with
spring rolls, roast meat or Peking duck.
Water chestnuts.
A bulb in the size of a walnut covered with brown skin. The flesh is white and
crispy and has a delicate, sweet flavor. These are canned peeled, whole or
sliced. Once opened you can keep them refrigerated up to 10 days.
Sichuan pepper (Sichuan).
Also known as «huajiao». It is wild pepper from the area of
Sichuan (Sichuan), very aromatic but less powerful than the white and the
black pepper.
Noodles:
It is perhaps one of the most famous pasta in China and the world. There are
dozens of shapes, thin, wide as tagliatelle, transparent and in colors green
and yellow.
Chinese wine (for cooking).
Known as yellow wine made exclusively from rice mainly in Southeast China.
What we can find in supermarkets
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Sauces
Soy sauce
Hoi Sin sauce
Plum sauce
Shrimp Sauce
Fish sauce
Yellow sauce and black beans
Sweet and sour sauce
Chili sauce
Dried materials:
Various mushrooms mainly Sitakis
Black beans (Xian Tao)
Rice leaves (for spring rolls)
Noodles
Canned Jars-Bottles:
Red rice vinegar
Rice wine
Sesame
Water chestnuts
Lychee
Bean sprouts
Tofu
Baby corn
Vegetables and legumes:
Garlic
ginger
green onions
Chinese cabbage
Chinese cabbage of Tien Tsin
white radish (Dyck) moungk beans
soy beans
THE END
DIRECTED BY: MARIOS MANTZOURAKIS
& DIMITRIS SOUGLERIS
& THOMAS GAVERAS
Eating Habits of America
America is not just USA. It is and a lot of other
countries with their different culture. And as
much the culture differ, so much do their eating
habits!
North & Central America
• USA, Mexico,
Cuba and
Guatemala
If you compare the eating habits of Americans with Italians, you will see that they
have quite different styles. The fact is that Americans are not used to one typical
single cuisine, like Italians. Their food consists of a mix of variety of foods from
around the world. You will easily come across Mexican, Italian and Chinese
restaurants all across America and situated next to one another. Americans do not
have any deep-rooted cooking culture like Italians. One might as well profess that
the most unique and typical American food is the junk and fast food types, coupled
with soft drinks.
Fast foods usually consumed by Americans are fast to prepare, cheap and tasty.
But these are also high in fat, sodium, calories, sugar and cholesterol. Some of the
negative and expensive heath results are obesity, heart disease, high cholesterol and
cancer. For example, McDonald's is a major symbol of the United States lifestyle
and culture. In fact, the idea of a fast restaurant meal has completely changed eating
habits and referred to as McDonaldization. Almost a generation ago, close to three
quarters of meals eaten by Americans were home made, but these days more and
more number of people prefer fast food restaurants to home made food; mainly
because its quick, cheap and tasty, and American families do not have enough time
to cook up a full meal at home.
Mexico:
Mexicans drink lots of milk, like salty foods more than sweet foods, eat
an average of 6 tortillas every day, and have a traditional domestic diet:
soup, rice and stew, without leaving out salsa and beans…Almost nobody
eats before 1 pm (4%). 21% of the population eats between 1 and 2 pm,
while 74% of the population eats between 2 and 3 pm or after 3 pm
(about 37% each). In the center of the country where I am going, fully
47% of the population eats lunch after 3 pm! n Mexico city, about 40%
eat between 8 and 9, nearly the same percentage as those who eat after 9
pm.Lettuce is the vegetable most frequently consumed nationally at 18%,
but is followed closely by broccoli (17%) and carrots (17%). In central
Mexico, broccoli is the most frequently consumed vegetable (18%). My
favorite Mexican vegetable, squash, was only cited by 8% of the
population as their most frequent vegetable, but happily 10% of central
Mexicans said they ate it the most.
Guatemala:
Many traditional foods in Guatemalan cuisine are based
on Maya cuisine and prominently feature corn, chilis and
beans as key ingredients. There are also foods that are
commonly eaten on certain days of the week. For example, it is a popular
custom to eat paches (a kind of tamale made from potatoes) on Thursday.
Certain dishes are also associated with special occasions, such as
fiambrefor All Saints Day on November 1 and tamales, which are common
around Christmas There are reportedly hundreds of varieties of tamales
throughout Guatemala. They key variations include the ingredients in the
masa or dough (corn, potatoes, rice), in the filling (meat, fruits, nuts), and
what it is wrapped with (leaves, husks). Tamales in Guatemala tend to be
wrapped in green 'maxan' leaves (Calathea lutea), while Chuchitos —
which resemble Mexican tamales — are wrapped in corn husks.
Cuba:
Cuban cuisine has been influenced by Spanish, French, African,
Arabic, Chinese, and Portuguese cultures. Traditional Cuban cooking
is primarily peasant cuisine that has little concern with measurements,
order and timing. Most of the food is sauteed or slow-cooked over a
low flame. Very little is deep-fried and there are no heavy or creamy
sauces. Most Cuban cooking relies on a few basic spices, such as
garlic, cumin, oregano, and bay laurel leaves. Many dishes use a
sofrito as their basis. The sofrito consists of onion, green pepper,
garlic, oregano, and ground pepper quick-fried in olive oil. The sofrito
is what gives the food its flavor. It is used when cooking black beans,
stews, many meat dishes, and tomato-based sauces. Meats and poultry
are usually marinated in citrus juices, such as lime or sour orange
juices, and then roasted over low heat until the meat is tender and
literally falling off the bone. Another common staple to the Cuban diet
are root vegetables such as yuca,malanga, and boniato, which are
found in most Latin markets. These vegetables are flavored with a
marinade, called mojo, which includes hot olive oil, lemon juice, sliced
raw onions, garlic, cumin, and little water.
South America
• Brazil, Peru,
Chile, Colombia,
Venezuela, Ecuador,
Bolivia, Argentina
Brazilians start of the day with coffee, just like many
Americans do. Usually, what is served for breakfast along
with the coffee or milk is fresh fruit, bread or biscuits.
They can drink up to twenty tiny thumbful if coffee a day.
Both lunch and dinner are larger meals. Even though
dinner is served much later in the day.
The traditional dishes in Brazil is black beans, white rice,
and shredded greens. Along with chicken, fish or steak.
A favorite sweet in Brazil is chocolate. Chocolate is used
in desserts or as hot chocolate.
Peru:
The king of the kitchen and the most common is the chicken. There are so many
restaurants dedicated of roasted chicken 'pollo ala brasa'. The queen of the local
kitchen is the potato - and there are tens types of potatoes in the market - red,
white, small, big and many more kinds that I cannot describe. Therefore, chips or
french fries is the most common side dish ('patatas fritas'). But, this kind of food
is nothing special, the more interesting typical food includes Guinea Pig called
'Cuy' - yes, these are the little cute creatures that in many other countries kids
grow as a pet. Other typical unique food are beef hearts on the BBQ and the
special delicacy of Alpaca steak. A very special fish dish, common on the shores
of the ocean is 'Ceviche' - this is a fresh raw fish “cocked” in lime and served
with lots of onion, corn and sweet potatoes. A very important place in the local
kitchen belongs to the corn. Again, unlike what we are used to, corn is not simply
corn. There are tens of types of corn and some have their own names. The corn
on cob that they sell on the streets is called Choclo, and its grains are double the
size of the corn grains we are used to see in Europe. It has a much lighter yellow
color, almost white even.
Chile:
An unfortunate change for Chile is that the
government is adopting/has adopted a national
food pyramid. Take a look and tell me if that
resembles anything you’ve seen before. So the
part that we’re most interested in is the animal
protein and the fruit and vegetable intake. For
those of us that avoid dairy, that doesn’t leave a
plethora of options. I would have expected a
higher seafood intake given that every citizen of
the country is relatively close to the ocean, but it
seems Chileans eat tons of seafood in restaurants
and relatively little at home. Lamb, beef, and pork
are the most common meats, chicken being
considered inferior, though it too is consumed.
When it comes to fish, there is a grand variety due
to the range of climates available along the coast
Colombia:
Colombian Cuisine is very diverse and varies depending on the different
regions of Colombia. In some areas you will find specialties like roasted
ants or guinea pigs while in other areas Colombians wouldn't even touch
those dishes.Colombia is not a paradise for vegetarians as the Colombian
diet includes a lot of meat. In the coastal areas you will find a good
variety of fish, lobster and seafood often prepared with a sauce made out
of coconut milk. The offer of fresh fruit is overwhelming and many of the
varieties you have probably never heard of before.In general breakfast is
quite important in Colombia and consists of fruit juice, coffee or hot
chocolate, fruit, eggs and bread. Lunch which is served between 12 and
14pm is the main meal of the day – at least in the countryside. A
traditional main meal consists of a soup, a main dish, a drink and
sometimes a dessert which is generally very sweet. The dinner is more
like a snack. In the big cities the main meal often will be served around
7pm or 8pm.
Roasted
Ants
Venezuela:
Venezuelan foods contain a mixture of Native Indian, European and
African influences. In addition, there are many influences from the
Caribbean with ingredients and flavors. This food uses many ingredients
including onions, garlic and sweet peppers. Corn is also a common food
that is eaten in the area and is often used to make foods like pancakes.
Most Venezuelans choose to eat arepas instead of bread. These are baked
corn pancakes that can be plain or filled. For the Venezuelans, the biggest
meal is served between noon and 3:00 pm. The meal in the evening is
often smaller and is not eaten until 8:00 pm.
ECUADOR:
Ecuador Food mainly includes a great variety of fruits and vegetables,
as there are plenty of them. Ecuador is greatly recognized for its exotic
fruits, high quality fish and Seafood and the innumerable varieties of
Andean potatoes. All over the country, you will find a wide frequency of
national and regional dishes, which include lemon marinated shrimp,
toasted corn and patties stuffed with minced spicy meat. Ecuadorian
Food is for all, be with a low or a high budget. Those with a low budget
can opt for the combo meals or set meals and can still enjoy the wide
variety of taste. Normally lunch and dinner with soup, meat in main
course and dessert come up to 1 $.
Pitaya or
dragon fruit
Bolivia:
Bolivia is home to many special, regional foods for you to sample and
enjoy. Here are some you may encounter on your travels, but there are
many, many more: Chicharrón: Chicharrón is little bits of fried pork,
most of which are quite fatty, served with boiled corn. A popular snack,
it’s not really considered a main dish anywhere. Humitas: Humitas are
little balls of corn dough, stuffed with cheese and then wrapped in a
corn or banana leaf before being steamed. Salteña: A breakfast food,
salteñas are small pastries full of meat and vegetables, such as
potatoes, peas and carrots. Sometimes they’re sweetened. Empanadas:
Bolivian empanadas are little bread rolls full of cheese or cheese and
onions and other ingredients. Good for a snack while on the
go.Fritanga: a heart-punishing dish of greasy fried pork. There are
many reasons why you shouldn’t eat it, including heart disease and the
questionable nature of Bolivian pork, but only one reason why you
should eat it: it’s delicious. Turn up the knob on your pacemaker and
dig in.
Hum
itas
Traditional Argentine food, known as Criolla tends to consist of large
grills and barbecues called 'asados' or 'parillas' on which copious
amounts of meat (primarily beef), chorizo, kidney and morcilla (black
pudding) are flung. Criolla food is also particularly hot on tasty, filling
stews like Locro (pork, white bean and sweetcorn stew) or variations
of the same idea like Carbonado (beef with fresh veg, apples and
peaches) or Cazuela Gaucho (with chicken and pumpkin). Popular
snacks include humitas (sweetcorn patties), empanadas (yummy
pastries stuffed with anything from minced meat to chicken to cheese
and ham) or tamales (cornmeal tortillas normally filled with meat).
Matambre relleno (stuffed rolled beef) and sandwiches de miga (white
bread ham and cheese sandwiches with no crusts) are other popular
choices.
Made by:
•
•
•
•
Basilakopoulou Eugenia
Fotakopoulou Vicki
Giannopoulou Catherine
Kanellaki Sophia-Maria
The End!
MEDITERRANEAN
DIET
ST’ CLASS
SCHOOL YEAR 2012-13
Eating a Mediterranean diet can reduce childhood allergies. Living longer, lower risks of heart disease, cancer,
diabetes and possibly birth defects have all been linked to eating a Mediterranean Diet.
But is it easy to follow, especially given that the traditional way of eating in many Mediterranean countries - like
everywhere else - is now under threat from faster lifestyles and faster more refined foods?
Yes it is. You can follow these good habits.
-Eat legumes They're common throughout Mediterranean countries and in a traditional Greek diet are eaten
twice a week to avoid eating meat for religious reasons. Legumes are the most important food contributing
to longevity in over 1000 elderly people in five countries.
-
Eat lots of dark green leafy vegetables like spinach, rocket, endive, chicory and amaranth (excellent
sources of magnesium and plant omega- 3 fats).
- Eat a range of coloured vegetables including tomatoes and capsicum - they're high in antioxidants.
-Include some fermented foods like yoghurt or fetta cheese that may help
provide gut healthy bacteria
-Slow cook meats with vegetables, including tomato, garlic, onion and olive oil. This slow cooking of meat is
less likely than grilling to form carcinogens, she says.
Stewing also retains nutrients in vegetables.
- Eat fish and seafood Traditionally fish is eaten more often than animal meats.
-
Be generous with herbs like oregano, rosemary, dill and mint They make vegetables taste great so you
eat more of them.
Snack on nuts and seeds Traditional snacks include pumpkin seeds, roasted chickpeas, almonds, walnuts, as well
as dried and fresh fruit.
- Think outside the salad dressing and use vinegar as a flavouring for other dishes. Besides adding a tangy
flavour, it also lowers the GI (Glycemic Index) of foods and helps you absorb more iron.
MAROCO
The Moroccan cuisine is considered one of the most interesting and
has mainly Arab roots. The exception is the couscous, meat with
vegetables and carrots, which is characterized as their national dish,
once served on the basis of their delivery each Friday, nearly all
restaurants. Those who prefer more spicy flavors, unconditionally
we should try the tatzine, a meal cooked by a dozen different hot
performances. The pastigia and the kaligia are still a couple of
dishes that are preferred by the Moroccan people and definitely
represent their kitchen. Anyone who thinks that breakfast does not
need to be nutritious, then it would be good to know that this is not
the case for Morocco after the soup from peas to boiled oil is a
habit for themselves that is not cut.
CROATIA
Croatian cuisine is mainly based on meat and it seems clear from the preferences
of its inhabitants, in the choices they make in their dishes. One such dish is the
kompanats, which is eaten mainly in the East of the country, and is a combination
of several species of different meat and intense spice with hot paprika to prevail.
In Zagreb, but almost throughout Croatia, one of the most popular and modern
flavors, is the stroykli, which consists of pasta which have a rich filling of cheese. In
coastal areas now won't have to skip a meal of fresh fish that probably would have
come out of the sea bed the night before, while the wide variety of shellfish, such
as Octopus, squid and mussels will definitely leave you satisfied. In mountainous
areas, the main ingredients of the dish are oil, mushrooms and of course, meat.
The polis piroska and certainly will encounter in the North of the country. In
recent years the dessert that has been established and prefer locals is the
kremsnait, cakes of cream that is manufactured in many variations.
GREECE
Greek cuisine is a mixture of many influences from the
Mediterranean and Eastern culinary traditions. Main
ingredients are olive oil, seafood, dairy products, meat and
local vegetables.. More known dishes are the grilled Octopus,
tzatziki, taramosalata, salad etc. The main dishes include
moussaka, pastitsio, roasted meats, vegetables in the oven or
stewed chicken, in various forms and local pasta, such as
noodles and frumenty. The Islands offer fresh fish, most often
grilled and seasoned with lemon and olive oil. Famous street
food is the skewer, which is pork, or a stick or wrapped in pita
bread. Other local drinks are wine,ouzo and tsipouro.
FRANCE
When we talk about France comes straight in our minds the good
food and expensive wine. The French cuisine is rich and widespread
throughout the world. Anyone who visited France will be able to
find beautiful small and quaint little shops where you can try
Kosoyle, known to all of us baguettes with various flavors, and in
parallel, to savour dishes like Raclette, Granten, Ntafinoya, Tartifle,
consisting mainly of meat and vegetables. What you may not know
a lot about France is that it is known for its cheese, produces more
than 400 types of cheese and even many of them worth the try.
Nevertheless, the locals if it is for something proud then it is
definitely for their wine. The France is considered the motherland
of wine. Let's not forget the tiramisu which is heard worldwide.
ITALY
The Italian cuisine we could call entirely Mediterranean. The oil they
produce and domestic vegetables are the basic ingredients of flavors
.That the Italians have to boast about their spaghetti with multiple
possible combinations and for the famous, worldwide, with the fine
pizza dough. They also believe that the authentic taste of pizza and
spaghetti can just meet somebody if lunch in Italy. Other
representative dishes of Italy, is the risotto, the aratsini, and the
poletta. If you find yourself in the villages of Italy then we will
certainly have to try the papardele Khon la lepre, lasagna with meat
sauce Hare, a flavor that only eycharisti can be classified, while for
appetizer prefer toasted cheese with garlic and oil. As for after dinner
you can try tzelato, the Italian version of ice cream that is
manufactured in many flavors. After the sweet to rest assured that
you will be offered the traditional and digestive drink of Italians,
limontselo. It is the drink that every genuine Italian family has at home
and uses it for all occasions.
SPAIN
The Spanish cuisine could be characterized fairly lightweight, based on
vegetables and with a wide variety of meat and fish.. The typical
traditional food for all regions of Spain is undoubtedly the Paella. The
Spanish this delicacy is basically rice, which can be combined with chicken,
pork, rabbit and very often and with seafood. The pork and veal steaks,
known as Impriko, are included in all the menus of the restaurants. One of
the most famous and popular dishes of Spain is the tortilla, which is
essentially an omelette, which is cooked with vegetables and seafood.
Also, the Eskalibanta, roasted vegetables in the oven, the Gkampas El
algilio, shrimp with garlic and chilli, but the Kataloniko rabbit with
chocolate, pine nuts and almonds, it's flavors that you'll encounter
everywhere in Spain. The diet of Spanish consists largely of fish and
seafood.The national drink of the Spaniards is Sangria .
TURKEY
Turkish cuisine is a combination of Mediterranean, Arabic and Asian food.
Includes a wide variety of recipes and cooking methods differs from place to
place. The most common meat is the calf while the pork is expressly prohibited
by their religion. The most common cooking ingredients are eggplant, onion, green
pepper, tomato, cucumber, garlic and bean. In terms of seasoning, parsley, cumin,
pepper paprika and thyme are especially prevalent. When we hear Turkey our
mind automatically goes to the Kebab. The Kebab which means "grilled meat", is
without doubt the national dish of Turks and indeed quite widespread in many
countries around the world. The meatballs are one of the favorite foods of the
locals especially when accompanied by pasta, carrots and apricots. Other
representative dishes are the Chaboyts Kioftesi, Pilaf and Giogoyrt its
Tsormpasi. From the Turkish table do not miss ever tzatziki, and a large
quantity of bread. "Sweet people" themselves as the Turks call is Baklava. Other
sweets which are obvious preference is Kioynefe, kadaif and ricotta cheese.
The strong and tasty Turkish coffee is one of the great pleasures of Turks,
is part of both the jubilant moments and the most unpleasant.
LIBYA
Anyone who is found in one of the coastal parts of
the country will be able to taste a wide variety of fresh
fish and shellfish such as mussels, oysters, calamari and
lobster that would have come out from the seabed
some time earlier. Don't forget to try the Green and
red tea are considered the national drink of the
countryIt will hardly enable someone to find alcoholic
beverages because their consumption is prohibited.
OLIVE IS THE MOST IMPORTANT FOOD
IN MEDITERRANEAN COUNTRIES
THE END
DIRECTED BY:
ALEXANDER KEPENOS & THANASIS KANELLAKIS
NEO SOULI PATRAS 2013