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The Middle East

Heather Skanchy. The Middle East. History Religion and Holidays Staple Foods Meal Patterns Diet Analysis Health Issues Health Practices & Beliefs Communication Summary . Outline. the middle east. 8 th -16 th century Arab Caliphates Create dominant ethnic identity

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The Middle East

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  1. Heather Skanchy The Middle East

  2. History Religion and Holidays Staple Foods Meal Patterns Diet Analysis Health Issues Health Practices & Beliefs Communication Summary Outline

  3. the middle east

  4. 8th-16thcentury Arab Caliphates • Create dominant ethnic identity • 1517-1798 Age of Ottoman Empire • Last empire to rule Arab world • 1798-1920 Ottoman Decline & European Ascendance • 1918 Ottoman Empire defeated • 1920-Present Modern Middle East • Division into separate nations History and background Sowell, Kirk H. (2004). The Arab World: An Illustrated History. New York: Hippocrene Books.

  5. Religion and Dietary Laws Islam

  6. Islam • 2nd largest religious group in world • 90-100% Muslim • Other small % of monotheistic faiths • Israel less than 50% Muslim http://en.wikipedia.org/wiki/Demographics_of_Islam

  7. Islamic religion • Faith (Shahadah) • Prayer (Salah) • Almsgiving (Zakah) • Fasting (Sawm) • Pilgrimage to Mecca (Hajj) • Kittler, G. P., Sucher, P. S. (2008). Food and Culture (5th Ed.). United States: Thomson Wadsworth.

  8. Islamic dietary laws • Halal- foods that are allowed • Haram- foods that are prohibited • Swine (pork) or other four-footed predators or birds of prey • Improperly slaughtered animals • Blood and blood products • Alcoholic beverages and drugs • Kittler, G. P., Sucher, P. S. (2008). Food and Culture (5th Ed.). United States: Thomson Wadsworth.

  9. Feast and Fast Days Islamic Holidays

  10. Ramadan Iftar • Month of fasting for Muslims • Fasting from sunrise to sunset • Fast broken each night during Iftar. • Customary to invite guests over to dine. • Banquet of special foods. • Meal begins with water, dates and coffee or tea. Fasting and feasting Zubaida, Sami. (2003). Middle East. In Solomon H. Katz (Ed.), Encyclopedia of Food and Culture,Vol. 2. (521-528). New York: Charles Scribner's Sons

  11. Popular foods – • rice dishes, fava beans, dips, salads, lentil soups, pastries and puddings. • Harissa – • Meat & wheat porridge • Fruit drink • Kataif – pancake like dessert • Rose flavored puddings Common dishes Zubaida, Sami. (2003). Middle East. In Solomon H. Katz (Ed.), Encyclopedia of Food and Culture,Vol. 2. (521-528). New York: Charles Scribner's Sons

  12. Menu: • Dates • Lentil Soup • Whiting Fish • Mashed Potatoes • Sweet Peas Example of modern Iftar meal

  13. Eid al-Fitr • Feast of the Fast Breaking • Marks end of Ramadan. • Cross between Thanksgiving and Christmas • Breakfast of dates • Special Eid prayers held in Mosques. • Almsgiving. • Kittler, G. P., Sucher, P. S. (2008). Food and Culture (5th Ed.). United States: Thomson Wadsworth.

  14. Eid al-Adha • Feast of the Sacrifice • During annual pilgrimage to Mecca • Customary to sacrifice animals for banquet • Obligatory almsgiving of food to the poor. • Kittler, G. P., Sucher, P. S. (2008). Food and Culture (5th Ed.). United States: Thomson Wadsworth.

  15. Christians and Jews celebrate own religious holidays. • Christmas, Easter, and Lent • Nau Roz – Non-religious, spring festival • Haft-sinn –meal of sweets, bread, cheese & 7 items starting with letter s. • Apple, garlic, vinegar, dried fruit or olives, sumac, wheat pudding, and sprouted seeds. Other holidays Zubaida, Sami. (2003). Middle East. In Solomon H. Katz (Ed.), Encyclopedia of Food and Culture,Vol. 2. (521-528). New York: Charles Scribner's Sons

  16. Staple foods & meal patterns

  17. Staple foods • Wheat or rice • Fermented dairy • Yogurt and cheese • Lamb and poultry • Vegetables • Eggplant • Fresh fruit • Apricots & dates • Pulses (legumes) • Spices and oils • Olive oil, garlic, sumac, cinnamon • Beverages • Coffee, sweet tea, fruit juice, some alcoholic drinks Zubaida, Sami. (2003). Middle East. In Solomon H. Katz (Ed.), Encyclopedia of Food and Culture,Vol. 2. (521-528). New York: Charles Scribner's Sons

  18. Wheat • Matzoh, unleavened bread or pita bread • Lavash, flat bread • Rice • Bread from rice flour • Pilaf grains Nolan, J. E. Cultural Diversity: Eating in America--Middle Eastern. http://ohioline.osu.edu/hyg-fact/5000/5256.html

  19. Pulses or legumes • Chickpeas, fava beans, black beans and lentils • Foul – simmered black or fava beans • Falafel – Fava beans ground into balls and fried • Hummus – Chickpeas cooked, pureed, spiced legumes • Kittler, G. P., Sucher, P. S. (2008). Food and Culture (5th Ed.). United States: Thomson Wadsworth.

  20. Usually consumed fermented • Yogurt, plain • Dressings • Butter • Feta cheese • Lebni • Commonly used in puddings and custards • Aryan - diluted yogurt drink dairy Zubaida, Sami. (2003). Middle East. In Solomon H. Katz (Ed.), Encyclopedia of Food and Culture,Vol. 2. (521-528). New York: Charles Scribner's Sons

  21. Meat • Lamb, chicken preferred • Beef • Camel meat • NOT pork • Seafood, shellfish • Salmon, clams, eel • Popular forms of cooking: • Grilling, frying, roasting • Shish Kebobs Zubaida, Sami. (2003). Middle East. In Solomon H. Katz (Ed.), Encyclopedia of Food and Culture,Vol. 2. (521-528). New York: Charles Scribner's Sons

  22. vegetables fruit • Eggplant & olives popular • Dark, leafy vegetables • Spinach, cabbage, grape leaves, • Onions, green beans, cucumbers, peas, potatoes, tomatoes • Apricots, dates, figs, lemons, grapes & pomegranates • Preferred fresh • Preserved as jams • Fruit juice • Typical for dessert or snack • Kittler, G. P., Sucher, P. S. (2008). Food and Culture (5th Ed.). United States: Thomson Wadsworth.

  23. Spices, herbs, lemons, olive oil • Onions, cinnamon, cumin, garlic, parsley, mint, saffron, sage, rose petals, thyme • Baharat – common spice mixture • Fenugreek leaves • Sumac– ground sour, red berries • Breakfast seasoning • Meats and salad spices • Kittler, G. P., Sucher, P. S. (2008). Food and Culture (5th Ed.). United States: Thomson Wadsworth. Zubaida, Sami. (2003). Middle East. In Solomon H. Katz (Ed.), Encyclopedia of Food and Culture,Vol. 2. (521-528). New York: Charles Scribner's Sons

  24. Pita bread, Hummus, Butter Cookies (Ghoraibi), Yogurt Let’s try some food

  25. 3 meals a day • Lunch main meal • All served at once • Meze – meal served with alcoholic drinks • Appetizers and dishes: • Cheese, melon, nuts, salads and dips, such as mutabba (eggplant salad), pickles, & grilled meat Meal patterns http://en.wikipedia.org/wiki/Meze Zubaida, Sami. (2003). Middle East. In Solomon H. Katz (Ed.), Encyclopedia of Food and Culture,Vol. 2. (521-528). New York: Charles Scribner's Sons

  26. Breakfast and dinner lunch • Breakfast – light meal around 8 a.m. • Flat breads, jam, cheese, beans, olives, plain yogurt • Dinner – light meal; 8 or 9 at night • Leftovers • Soup/stews, salads, cheese, eggs, bread • Main meal, dishes served together • Eat around noon • Pita bread, olives, cheese, rice, salads, stews, Meze (vegetables in yogurt, hummus, nuts) • Dessert • Fruit, pastry or pudding Typical meals • Kittler, G. P., Sucher, P. S. (2008). Food and Culture (5th Ed.). United States: Thomson Wadsworth.

  27. Diet analysis Female Age 25 5’ 4 135 lbs. Low Activity Diet Analysis+ Software. (2008). United States: Thomson Wadsworth.

  28. Carbohydrates 58% Proteins 16% Fats 26% Sugar 15% (<25%) Macronutrient ranges Diet Analysis+ Software. (2008). United States: Thomson Wadsworth.

  29. SFA 7% MUFA 12% PUFA 4% Trans Fat 0% Unspecified 4% Fat breakdown Diet Analysis+ Software. (2008). United States: Thomson Wadsworth.

  30. Exceeded Deficient • Protein 204% • Calories 115% • Sodium 273% • Zinc 213% • B12 217% • Vitamins: • Folate 93% • Vitamin D 0% • Vitamin A 66% • Vitamin E 52% • Minerals: • Calcium 65% • Potassium 67% • EFAs: • Omega-6 81% • Omega-3 75% Not above UL Diet Analysis+ Software. (2008). United States: Thomson Wadsworth.

  31. Changing food patterns • Global commerce, travel, tourism, oil revenue and media • Restaurants more frequent • Fast foods, street vendors increased • Adaptations in U.S. • Eating out, soda drinking increases, • Wheat still common, Legumes decreased Adaptations in Food Patterns Musaiger, A.O. (1993, April). Socio-cultural and economic factors affecting food consumption patterns in the Arab countries. Journal of the Royal Society of Health, 113 (2): 68-74.

  32. Heart disease • Low HDL cholesterol • Obesity • Arab-Americans, Male 29%, Female 37% • Cancer • Colorectal, lung, breast cancer • Diabetes & hypertension • Celiac disease • Healthier aging from diet Health issues Bawadi, H., & Al-Sahawneh, S. (2008, May). Developing a meal-planning exchange list for traditional dishes in Jordan. Journal of the American Dietetic Association, 108 (5), 840-846

  33. Cleanliness, diet, warm/dry • Home health care • Folk remedies • Herbal therapies • 200 plant species • Caraway – digestive disorders, Olive oil – UTIs, cancer, Lavender – kidney stones • Modern medicine, therapies, biomedical practices Health Beliefs & Practices • Kittler, G. P., Sucher, P. S. (2008). Food and Culture (5th Ed.). United States: Thomson Wadsworth.

  34. Poor appetite related to sickness Bad air Superstitions (evil eye) Punishment from God Hot & cold theory Illness • Kittler, G. P., Sucher, P. S. (2008). Food and Culture (5th Ed.). United States: Thomson Wadsworth.

  35. High context • Emphasize body language • Direct eye contact • Disrespectful to cross legs, show soles of feet • Left hand not used for greeting or eating. • High respect for health providers • Cautious with questions and answers communication

  36. Patriarchal • Male supremacy part of Islamic faith • Inferiority of women accepted by Islam • Live with extended family • Children valued • Men, economic security • Women, socialize children, preserve values, religion family Abukhalil, A. (1997). Gender boundaries and sexual categories in the Arab world. Feminist Issues, 15(1-2), 91-104.

  37. Traditional diet began and lasted for centuries • Global changes affect food habits • Islam, influences diet • Avoidance of pork • Staple foods: lamb, wheat, rice, eggplant, fruits and jams, yogurt, cheese, olive oil and spices • Low in SFAs, high in omega-3 and MUFAs • Diabetes, obesity, CVD, hypertension and cancer Conclusion

  38. Abukhalil, A. (1997). Gender boundaries and sexual categories in the Arab world. Feminist Issues, 15(1-2), 91-104. Retrieved 30 January 2009 from http://hal.weber.edu:2200/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=cmedm&AN=12321268&site=ehost-live • Al-Sudairy, Christina. (1997). Middle Eastern Recipes. http://www.ummah.net/family/recipes.html • Bawadi, H., & Al-Sahawneh, S. (2008, May). Developing a meal-planning exchange list for traditional dishes in Jordan. Journal of the American Dietetic Association, 108 (5), 840-846. Retrieved 13 January 2009 from http://hal.weber.edu:2200/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=cmedm&AN=18442508&site=ehost-live • Diet Analysis+ Software. (2008). United States: Thomson Wadsworth. • Fayed, Saad. Top 10 Middle Eastern Recipes for Beginners http://mideastfood.about.com/od/middleeasternfood101/tp/beginnerrecipes.htm • Hassan-Wassef, H. (2004, November). Food habits of the Egyptians: newly emerging trends. Eastern Mediterranean Health Journal, 10 (6), 898-915. Retrieved 31 January 2009 from http://hal.weber.edu:2200/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=cmedm&AN=16335778&site=ehost-live • http://www.cafelecaire.com/menu/?page=meat • Kittler, G. P., Sucher, P. S. (2008). Food and Culture (5th Ed.). United States: Thomson Wadsworth. • Musaiger, A.O. (1993, April). Socio-cultural and economic factors affecting food consumption patterns in the Arab countries. Journal of the Royal Society of Health, 113 (2): 68-74. • Musaiger, A.O., & D'Souza, Reshma. (2009, January). Role of age and gender in the perception of aging: a community-based survey in Kuwait. Archives of Gerontology and Geriatrics,48 (1), 50-57. • Nolan, J. E. Cultural Diversity: Eating in America--Middle Eastern. Retrieved February 8, 2009 from http://ohioline.osu.edu/hyg-fact/5000/5256.html • Sowell, Kirk H. (2004). The Arab World: An Illustrated History. New York: Hippocrene Books. • Zubaida, Sami. (2003). Middle East. In Solomon H. Katz (Ed.), Encyclopedia of Food and Culture, Vol. 2. (521-528). New York: Charles Scribner's Sons. Retrieved February 11, 2009, from Gale Virtual Reference Library: http://find.galegroup.com/gvrl/infomark.do?&contentSet=EBKS&type=retrieve&tabID=T001&prodId=GVRL&docId=CX3403400421&source=gale&userGroupName=ogde72764&version=1.0 References

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