Transcript Food staples

WHAT ARE STAPLE FOODS?
A food staple is a food that makes up the dominant part of a
population’s diet. Food staples are eaten regularly—even daily—and
supply a major proportion of a person’s energy and nutritional needs.
SOME QUESTIONS ABOUT THE STAPLE FOODS:
DOES THE STAPLE FOOD OF A
C ERTAIN R EG ION M EETS T HE
NUTRITIONAL NEEDS OF THE
P O P U L AT I O N ? W H Y ?
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A staple food does not meet a
population's total nutritional
needs: a variety of foods is
required.
This is particularly the case for
children and other nutritionally
vulnerable groups.
HOW GEOGRAPHY OF THE
REGION INFLUENCES THE
PRODUCTION OF STAPLE FOODS
IN THE AREA?
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Typically, staple foods are well
adapted to the growth conditions
in their source areas.
For example, they may be tolerant
of drought, pests or soils low in
nutrients.
Farmers often rely on staple crops
to reduce risk and increase the
resilience of their agricultural
systems.
THE CALORIES FROM THE
STAPLE FOODS ARE
PLENTIFUL?
W H AT T H E Y A R E M O S T LY U S E D
FOR IN YOUR BODY?
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Food staples vary from place to
place, depending on the food
sources available.
Most food staples are
inexpensive, plant-based foods.
They are usually full of calories
for energy.
Cereal grains and tubers are
the most common food staples.
GIVE FEW EXAMPLES OF
STAPLE FOOD S T HAT M OST
PEOPLE BASED THEIR DIET
ON?
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Most people live on a diet based
on one or more of the following
staples: rice, wheat, maize (corn),
millet, sorghum, roots and tubers
(potatoes, cassava, yams and
taro), and animal products such as
meat, milk, eggs, cheese and fish.
W HAT A R E T HE T HR EE
STA P L E G R A I N S T H AT M A K E
UP TWO-THIRDS OF THE
WORLD’S FOOD ENERGY
INTAKE?
W HAT T HE FOOD STAPLES
T R A D I T I O N A L LY D E P E N D O N ?
H O W A N D W H Y I S T H I S R E C E N T LY
CHANGING?
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There are more than 50,000 edible
plants in the world, but just 15 of them
provide 90 percent of the world’s food
energy intake.
Rice, corn (maize), and wheat make up
two-thirds of this.
Other food staples include millet and
sorghum; tubers such as potatoes,
cassava, yams, and taro; and animal
products such as meat, fish, and dairy.
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Food staples traditionally depend on
what plants are native to a region.
However, with improvements in
agriculture, food storage, and
transportation, some food staples are
changing.
For example, in the islands of the
South Pacific, roots and tubers such as
taro are traditional food staples.
Since 1970, however, their
consumption has fallen, while
consumption of cereal grains not
native to tropical islands has increased
by about 40 percent.
WHAT DO PEOPLE NEED TO DO TO AVOID MALNUTRITION FROM EATING
MAINLY THE STAPLE FOODS OF THE REGION?
• Foods that were particular to one region are becoming popular in regions
where they don’t traditionally grow.
• Quinoa, for instance, is a grain-like plant that is grown high in the Andes
Mountains of South America. Today, quinoa is popular far outside of Latin
America.
• Although staple foods are nutritious, they do not provide the full, healthy
range of nutrients. People must add other foods to their diets to avoid
malnutrition.
CHINESE-JAPANESE REGION
bamboo,
peach,
millet,
mustard,
rice,
soybean,
orange,
tea
INDOCHINESE-INDONESIAN REGION
banana,
rice,
coconut,
sugar cane,
grapefruit,
yam
mango,
AUSTRALIAN REGION
macadamia nut
HINDUSTANI REGION
banana,
cucumber,
bean,
eggplant,
chick-pea,
citrus,
mango, mustard, rice, sugar cane
CENTRAL ASIAN REGION
apple, apricot, bean, carrot, grape,
melon, onion, pea, pear, plum, rye, spinach, walnut, wheat
NEAR EASTERN REGION
. almond, barley, fig, grape, lentil, melon, pea, pistachio, rye, wheat
MEDITERRANEAN REGION
. beetroot, cabbage, celery, fava bean, grape, lettuce, oats, olive, radish, wheat
AFRICAN REGION
coffee, millet, oil palm, okra, sorghum, teff, wheat, yam
EUROPEAN-SIBERIAN REGION
apple,
cherry,
chicory,
hops,
lettuce,
pear
SOUTH AMERICAN REGION
cacao, cassava, lima bean, papaya, pineapple, potato, squash, sweet potato, tomato
CENTRAL AMERICAN AND MEXICAN REGION
French bean, maize, pepper/chill), potato, squash
NORTH AMERICAN REGION
blueberry, sunflower
B4.3 IDENTIFY THE BASIC STAPLE FOOD ITEMS
NEEDED IN A STARTER KITCHEN
NAME SOME INGREDIENTS THAT ARE NEEDED
IN OUR SCHOOL KITCHEN