One of the greatest ways a parent can support their adopted child is by understanding some of the cultural practices they grew up with. Food and mealtime customs are important components to cultural identity.
It is also useful to familiarize yourself with common nutrition-related health concerns that might be helpful in conversations with your child’s pediatrician and in tailoring your child’s nutrition to best fit their needs. Find a country below to learn more about country-specific traditional foods, mealtime customs, malnutrition indicators and general nutrition recommendations.
Cambodia
Traditional Foods
Staples Rice, rice noodles, fish (prahok is fermented fish paste, eaten with nearly every meal), vegetables
Vegetables/Starch Beans, broccoli, cabbage, carrots, celery, lettuce, onions, peas, potatoes, sweet corn
Fruit Guava, papaya, watermelon, passion fruit, starfruit, pineapple, mango, oranges, bananas, coconuts
Meat Beef is expensive. Most meat dishes are made with fish, chicken or pork.
Grains Rice, rice noodles
Common Dishes
Noodle soups
Fish soups
Curries
Chopped meat or fish salad (mixed with onions, lemongrass and spices)
Pork stewed in caramelized palm sugar
Stir-fried chicken with pea-sized eggplants
Mealtime Customs
Three meals a day are typically eaten with some snacks in between.
Dinner is the main meal of the day.
Dinner is viewed as a time for family bonding.
Dinner is served family style with a central bowl of rice and several sides surrounding it.
A fork and spoon are typical for eating.
A spoon and chopsticks are typically used for eating soup.
Food is always taken to the mouth using the right hand.
When seated on the floor, elders will cross their legs and children will tuck their feet to the side with toes pointed behind them.
Malnutrition Indicators
Common micronutrient deficiencies include vitamin A, vitamin D, folic acid and zinc.
Deficiencies in calcium and vitamin B12 are less common, but children 6-11 months are significantly more likely than others to be deficient in these micronutrients.
More than half of Cambodian children younger than 5 are anemic. Only a very small percentage of these children are also iron-deficient, meaning their anemia could be caused by other nutrient deficiencies or diseases.
Stunting and wasting is common among children. The prevalence is higher in Cambodia than the average for the Asia region.
Nutrition Recommendations
Track and monitor children’s growth.
Support diet diversity.
Incorporate traditional elements and meals into family meal plans.
Check for anemia and other micronutrient deficiencies.
China
Traditional Foods
Staples Rice, soup, vegetables, meat
Vegetables Bok choy, Chinese broccoli, Chinese cabbage, Chinese radish, Chinese yam, brown onion, carrots, choy sum, eggplant, green beans, green onion, lettuce, mung bean sprouts, potatoes, pumpkin, shitake and other kinds of mushrooms, snow peas, spinach, tomatoes, water chestnuts, watercress
Fruit Apples, bananas, cantaloupe, cherries, dragon fruit, grapes, guava, mango, oranges, peaches, pears, pineapple, plums, pomegranate, pomelo, star fruit, strawberries, watermelon
Meat/Seafood Pork, poultry, beef, mutton, freshwater fish
Grains Rice, noodles, mantou (steamed buns)
Common Dishes
Soups: Usually meat- and bone-based broths with varying ingredients and flavors depending on region (for example, chicken mushroom soup)
Noodles: There are many variations of noodle dishes due to the long history of noodles eaten in China (for example, Sichuan noodles).
Stir fry is a popular method of cooking (for example, Kung Pao chicken).
Roast meats are popular in southern China (for example, Char siu).
Dairy (cow’s milk, cheese) is not largely consumed. Soy milk may be consumed.
It is important to eat a balance of both yin and yang foods to support a healthy state.
Yin foods, or “cold” foods, are thought to cause upset stomachs, diarrhea, weakness or “coldness” in the body if eaten in excess. Examples of these foods include, but are not limited to, melons, mustard greens, soybeans, cilantro, oranges, bananas, cucumbers, ice cream, clams and oysters.
Yang foods, or “hot” foods, are thought to cause rashes, indigestion, red eyes, sore throats or even hives if eaten in excess. Examples of these foods include, but are not limited to, garlic, onions, pineapple, peanuts, beef, turkey, shrimp, fried foods and pizza.
Mealtime Customs
Typically, three meals a day are eaten.
Each member is usually given their own bowl of rice. Accompanying dishes are served family style and shared at the center of the table.
Knives are traditionally not provided at the dinner table as they may be viewed as dangerous. Most foods are already cut up when prepared.
Chopsticks and spoons are commonly provided.
Elders, young children and guests are usually served first.
Group dining is used in most situations (sharing of food, space, atmosphere).
Desserts are generally saved for special occasions.
Malnutrition Indicators
Deficiencies in vitamin A, vitamin B12, iron and zinc may be common in rural areas of China.
Stunting and wasting are relatively uncommon and the prevalence of both are lower than the average for the Asia region.
Nearly half of infants and toddlers sampled in rural China were found to have iron-deficiency anemia. Research suggests it is the quality of food (nutrient density) rather than the quantity (caloric density) that causes anemia rates to remain high while stunting and wasting remain low.
Nutrition Recommendations
Track and monitor children’s growth.
Support diet diversity.
Incorporate traditional elements and meals into family meal plans.
Check for anemia and other micronutrient deficiencies.
Colombia
Traditional Foods
Staples Rice; maize; potatoes; cassava; tropical fruits; assorted legumes; meats, including beef, chicken, pork and goat; fish and other seafood
Vegetables/Starch Potato, onion
Fruit Bananas, mango, pineapple, papaya, strawberry, avocado, passion fruit and guava. Because of their love of milk, Colombians often serve fruit juices made with either water or milk.
Meat Beef, chicken, pork. There is an emphasis on meat in the typical diet.
Grains Rice, corn
Common Dishes
Ajiaco (chicken soup made with potatoes, corn, sour cream, capers, avocado and guascas)
Arepa (cornmeal flatbread)
Almojábanas (made with white cheese and cornmeal)
Bandeja paisa (minced meat, beans, white rice, pork, fried egg, patacones, arepa, sausage and avocado)
Buñuelos (small fritters made with cheese curd and eaten as a snack)
Fritanga (a plate of grilled meats, including beef, chicken, ribs and sausage, that can be served with little potatoes and arepas or with manioc and fried bananas)
Hogao (sauce made of partially fried onions and tomatoes and used as a side dish)
Patacones (flattened and fried plantains)
Tamales (corn dough filled with meat, chicken and vegetables and wrapped in banana leaves)
Mealtime Customs
Typically, three meals a day are eaten with snacks in between.
Lunch is the main meal of the day in most country areas.
Family is very important in Colombian culture and meals are usually eaten together.
Cutlery is commonly used during meals. Eating with your hands is generally not accepted.
Coffee is a very important part of Colombian culture and traditions.
Malnutrition Indicators
Common micronutrient deficiencies include vitamin A and zinc, which has been identified as a major public health problem. More than half of children younger than 5 are deficient in zinc.
Stunting and wasting are found among Colombian children. The prevalence of both are higher than the average for the Latin America and Caribbean region.
Anemia affects 1 out of every 4 children younger than age 5. Infants 6-11 months of age are most at risk.
One in 10 children are born at a low birth weight, which can affect a child’s ability to eat, gain weight and stay healthy, as well as increase their risk for long-term health effects.
Nutrition Recommendations
Track and monitor children’s growth.
Support diet diversity.
Incorporate traditional elements and meals into family meal plans.
Check for anemia.
Check for zinc and other micronutrient deficiencies.
Ethiopia
Traditional Foods
Staples Injera, teff, barley, wheat, corn, kita/pita, kocho, enset/false banana
Vegetables/Starch Beans, cabbage, collard greens, kale, lentils, onions, peas, peppers, squash, yams
Fruit Apples, avocado, bananas, citrus fruit, grapes, guava, lemon, mango, papaya, pineapple
Meat Beef, lamb/mutton, chicken
Grains Teff, barley, wheat, corn
Common Dishes
Injera (sourdough flatbread made from teff and eaten with nearly every meal)
Kocho (flatbread made from false banana root)
Kita/pita (flatbread made from barley and/or corn flour)
Tibs (meat chunks sauteed in oil, onions, garlic, rosemary and hot pepper)
Shiro be kibbe (legume stew with seasoned butter)
Berbere (A spice mix that varies among families but includes the chili pepper of the same name. It may also include onion, garlic, ginger, basil, black cardamom seeds, rue and fenugreek.)
Doro wat (A chicken stew most commonly prepared at home with chickens, boiled egg, cheese and stewed greens. It is usually served for guests or on holidays and special occasions.)
Lab (a popular soft, white cheese)
Sugar is rarely used in cooking. Honey is used on occasion as a sweetener.
Mealtime Customs
Before meals, hands are washed using water poured from a pitcher into a basin. A prayer or grace is said before eating.
Injera is layered on a round woven basket (mesob), with stews such as key wat, cooked vegetables or alecha arranged on top.
Meals are eaten with the hands using pieces of injera.
Injera is used to scoop or pick mouthfuls of food off shared platters. The right hand is always used.
It is a sign of respect when one finds the best piece of food on the table and puts it into their guest’s mouth.
Malnutrition Indicators
Common micronutrient deficiencies include iron, vitamin A, folic acid, iodine and zinc.
Stunting, wasting and underweight are highly prevalent. The prevalence of stunting and wasting are higher than the average for the Africa region.
More than half of Ethiopian children are anemic.
Nutrition Recommendations
Track and monitor children’s growth.
Check for anemia.
Support diet diversity.
Incorporate traditional elements and meals into family meal plans.
Check vitamin A status and for other micronutrient deficiencies.
Haiti
Traditional Foods
Staples Rice, corn, millet, yams, beans
Vegetables/Starch Beans, cabbage, carrots, celery, corn, green onions, potatoes, squash, yams
Fruit Avocado, bananas, coconuts, guava, mango, oranges, papaya, pineapple, watermelon
Meat Beef, pork, goat, chicken and seafood, including codfish, crab and tuna. Meat is expensive and not regularly accessible to most Haitians.
Grains Rice, corn, millet
Common Dishes
Akasan (thick, sweet, corn porridge with milk and spices, served either hot or cold for breakfast)
Pate (heavy pastry filled with savory meats and spices. The street, deep-fried version, called pate kòde, is much like an empanada and usually filled with salted smoked herring.)
Soup joumou (squash puree with a mix of vegetables, meats and spices. It is light by consistency and served with bread for Sunday breakfast.)
Bouillon (slightly thick meat and vegetable soup with small flour dumplings. It is served hot as either lunch or dinner.)
Riz national, or national rice (cooked rice and red kidney beans; toppings can be changed for color, flavor, texture and more)
Mayi moulen (cooked cornmeal similar to Italian polenta and eaten as frequently as rice or as a substitute. It is usually accompanied by meat in sauce, salted herring, black bean sauce or avocado.)
Legim (various mixed vegetables cooked with meat, usually beef, and then smashed together. The vegetables themselves characterize each dish. It’s traditionally prepared on Saturdays and often accompanied by cornmeal or rice.)
Labouyi mayi (sweet and salty cornmeal porridge usually served for dinner)
Fritay (Fritay refers to fried foods, such as slices of green plantains, white sweet potatoes and vegan malanga fritters, and fried meats, most often pork, goat or beef.)
Fritay served with pikliz (a pickled vegetable Haitian hot sauce) is a lunch, dinner or appetizer.
Tasso kabrit (marinated fried goat meat, combining the crunchiness of fried meat with the sweetness of a snack)
Griot (marinated fried pork)
Mealtime Customs
When breakfast is served later in the day, two meals are eaten with snacks in between.
Snacks include seasonal fruit and plantain chips.
A light breakfast may include a cup of coffee with cassava bread and butter/peanut butter.
A heavier breakfast might consist of cornmeal with vegetables and avocado.
The main meal is usually eaten around midday and includes the national dish of rice and beans served with meat.
Evening meals are simple and often consist of porridge, soup, fritay or leftovers.
Malnutrition Indicators
Common micronutrient deficiencies may include vitamin A, iodine, iron and zinc.
One in four households has a deficit in the consumption of foods rich in protein and vitamin A.
Stunting and wasting are common in Haiti. The prevalence of both are higher than the average for the Latin America and Caribbean region.
More than 60% of children are anemic.
According to USAID, “food insecurity, natural disasters and poor infrastructure, particularly for water and sanitation, continue to make Haiti’s population vulnerable to malnutrition.”
Nutrition Recommendations
Track and monitor children’s growth.
Support diet diversity.
Incorporate traditional elements and meals into family meal plans.
Check vitamin A status.
Check for anemia and iodine deficiency.
India
Traditional Foods
Staples Flatbread, rice, spices
Vegetables/Starch Beets, carrots, cabbage, cauliflower, eggplant, fenugreek, leafy greens, mushrooms, okra, onion, potatoes, radishes, spinach, squash, tomatoes
Fruit Guava, jackfruit, mango, melon, papaya, pineapple, pomegranate
Grains/Legumes/Nuts Rice, noodles, flatbread, lentils, split peas, pigeon peas, mung beans, chickpeas. Pistachios, almonds and cashews are common in the North, while coconuts are used in the South.
Meat/Seafood Goat, lamb, mutton, chicken, duck and seafood, including many species of fish, shrimp, crab, squid, clams and mussels. Meat is usually not the main dish of a meal; rather, small portions are incorporated into the meal.
Dairy Milk, yogurt, cheese, ghee/butter, cream
Common Dishes
Aloo paratha (flatbread stuffed with potato and fried; usually eaten for breakfast)
Dal (Lentils cooked in onion, garlic and hot chilies, and seasoned with ginger, ground cumin, nutmeg and turmeric.)
Tandoori chicken (Chicken marinated with yogurt, spices, honey and lemon, and roasted in a clay oven.)
Palak bhaji (spicy fried spinach)
Fish curry (Fish cooked in a blend of spices, tamarind, garlic and ginger, and served with white basmati rice.)
Chicken tikka masala (roasted marinated chicken chunks in a spiced curry sauce)
Kofta (meatballs made with lamb or pork)
Chana masala (chickpea stew)
Mealtime Customs
Several small meals a day are commonly eaten.
Days may begin with prayer and a light meal of chai tea and a salty snack. Breakfast usually comes later in the morning.
Meals are often eaten sitting on the floor.
Hands are usually used to prepare and eat food.
The right hand is always used for picking up and eating food. The left hand is not placed on the table or used to pass food.
Malnutrition Indicators
Common micronutrient deficiencies include iron, vitamin A, folic acid, iodine and zinc.
Stunting, wasting and being underweight are common. The prevalence of stunting and wasting is higher than the average for the Asia region.
Nearly 70% of children younger than 5 are anemic.
Nutrition Recommendations
Track and monitor children’s growth.
Support diet diversity.
Incorporate traditional elements and meals into family meal plans.
Check for anemia and other micronutrient deficiencies.
Mongolia
Traditional Foods
Staples Boiled mutton, Tibetan-style dumplings, tea mixed with sheep, cow, camel or horse milk
Dairy Dairy foods are referred to as “white foods” and commonly consumed as they are accepted as healthful and rich in nutrients. They are eaten more often in the summer months. Common forms include various types of animal milk, especially cow’s milk, yogurt and cottage cheese.
Meat Meat is referred to as “red food.” Mutton is the staple meat and nearly every part of the sheep is eaten. Mongolians may also eat beef and goat; chicken and pork are rarely eaten.
Bread, vegetables and fruit are not traditional to the Mongolian diet, although some Mongolians do consume small amounts of these foods now.
Vegetables/Starch Potatoes, carrots, cabbage, onions
Fruit The only fruit grown in Mongolia is sea buckthorn — a berry that grows in the toughest environments and has many essential vitamins and nutrients.
Grains Millet flour is fried into a dry, cracker-like product.
Common Dishes
Mutton soup
Mutton stew
Roast mutton
Deep-fried mutton
Buuz (boiled dumplings made with mutton)
Khuushuur (fried dumplings made with mutton)
Urum (heavy dry, clotted cream often eaten with moist creamy curd)
Ural (hard yellow cheeses made from camel, cow, goat or sheep milk)
Tarrag (a kind of yogurt)
Mealtime Customs
A typical day may include a light breakfast, followed by lunch at midday and an evening meal.
Sunday meals tend to be bigger.
Traditionally, spoons, forks and knives are used, but Mongolians may also eat with their hands.
Mongolians have adopted similar eating habits to those in other Asian countries, and many will use chopsticks.
Boiled meat is passed around in a large communal bowl with a knife; the fattiest pieces are considered the best.
Guests accept food or drink offered with their right hand, with a palm facing upward. Tea is to be held from the bottom of the cup.
Guests are to accept at least a taste of what is offered, otherwise It is considered rude.
Malnutrition Indicators
Common micronutrient deficiencies include vitamin A and vitamin D.
Stunting and wasting are relatively uncommon, and the prevalence of both are lower than the average for the Asia region and other parts of the world.
Nearly 30% of children younger than 5 are anemic.
According to the Global Hunger Index, more than 20% of the Mongolian population is undernourished.
Nutrition Recommendations
Track and monitor children’s growth.
Support diet diversity.
Incorporate traditional elements and meals into family meal plans.
Check for anemia.
Check for vitamin A, vitamin D and other micronutrient deficiencies.
South Africa
Traditional Foods
Staples Pap (traditional maize porridge), rice, corn
Vegetables/Starch Peppers, carrots, onions, cucumbers, yams, cassava, artichokes, asparagus, eggplant, cabbage, celery, green beans, pumpkin, radishes, red onions, spinach, white and sweet potato
Fruit Apricots, apples, bananas, blackberries, cherries, figs, grapes, guava, kiwifruit, lemons, lychees, mangoes, melon, mulberries, nectarines, oranges, papayas, peaches, pineapples, plums, pomegranates, prickly pears, prunes, raspberries, strawberries, watermelon
Meat/Seafood Chicken, beef, pork, lamb, mutton, seafood, including lobster, mussels, octopus and cod
Grains Corn, rice
Common Dishes
Bobotie (curried minced meat baked with an egg on top and served with rice and chutney)
Boerewors (barbecued sausage)
Pap (maize porridge eaten alone or as a side dish, popular among the Bantu people)
Potjiekos (beef stew with vegetables)
Mealtime Customs
Typically, three meals a day are eaten.
The main meal of the day is dinner.
Hands are washed before and after meals.
The right hand is used for eating and cutting foods.
Conversation while eating can be limited and eye contact may be avoided as well.
“Braaivleis,” a common weekend tradition of backyard barbecues, is a cultural institution.
Malnutrition Indicators
Vitamin A and zinc deficiency are common among children younger than age 5.
More than 1 in 10 children are born at low birth weight, which can affect a child’s ability to eat, gain weight and stay healthy, as well as increase their risk for long-term health effects.
More than 25% of children younger than 5 are affected by stunting, although the prevalence for both stunting and wasting are lower than the average for the Africa region.
Nutrition Recommendations
Track and monitor children’s growth.
Support diet diversity.
Incorporate traditional elements and meals into family meal plans.
Check for vitamin A, zinc and other micronutrient deficiencies
South Korea
Traditional Foods
Staples Rice, vegetables, fish, meat
Vegetables/Starch Cabbage, green beans, mung beans, mushrooms, onions, potatoes, radishes, red soy spinach, sprouts, sweet tomatoes, yellow zucchini
Fruit Apples, apricots, Chameh (Korean melon), pears, plums, persimmons, watermelon, kiwifruit, clementines, mangoes, grapes
Meat/Seafood Beef, chicken, pork, fish and shellfish, like shrimp, clams and oysters
Grains White rice, barley, millet
Common Dishes
Doenjang-jjigae (soybean paste stew)
Baechu-kimchi (pickled and fermented spicy cabbage)
Bibimbap (plate of vegetables topped with a fried egg)
Bulgogi (Korean beef barbecue)
Mandoo (Korean dumplings)
Chap chae (stir-fried noodles)
Bossam (pork belly)
Sam gae tang (stuffed chicken soup with ginseng)
Mealtime Customs
A typical meal consists of a bowl of rice, soup or stew and many side dishes.
Bowls of rice are distributed to each person and other dishes are placed in the center of the table.
Chopsticks and a spoon are the most commonly used utensils.
Breakfast, lunch and dinner generally consist of the same foods.
Meals are an important part of the day, and much time is taken for preparation.
It is considered impolite to talk while eating. Conversation is saved until after the meal is over.
Tables are only ten inches high; diners sit on cushions on the floor around the table during meals.
Vegetables are eaten at every meal.
Malnutrition Indicators
Vitamin D deficiency is a large concern in South Korea.
The prevalence of stunting and wasting in South Korea is below the average for the Asia region.
Children may have been born low birth weight, which can affect a child’s ability to eat, gain weight and stay healthy, as well as increase their risk for long-term health effects.
Nutrition Recommendations
Track and monitor children’s growth.
Support diet diversity.
Incorporate traditional elements and meals into family meal plans.
Check vitamin D status.
Philippines
Traditional Foods
Staples Rice, vegetables, seafood
Vegetables Banana blossom, cabbage, sayote (similar to unripe papaya or bottle gourd), upo (bottle gourd), mung beans, carrots, sweet potatoes, sitaw (string beans), kangkong (water spinach)
Fruit Mangos, pineapple, papaya, bananas, coconuts, avocado, jackfruit, calamansi (referred to as the Philippine lemon)
Meat/Seafood Chicken and pork are the most common meats, and many types of seafood are eaten. Meat and fish are often marinated in palm vinegar (weaker than Western vinegar).
Grains Rice, rice noodles
Common Dishes
Adobo (cooked meats using vinegar, salt, garlic, pepper, soy sauce and other spices)
Lechon (roasted pig)
Sisig (skillet-cooked pork’s cheeks, head and liver)
Chicken inasal (grilled chicken marinated in lemongrass, calamansi, salt, pepper and garlic, and brushed with achuete [annatto seeds] oil)
Pancit palabok (rice noodles with orange sauce made from shrimp broth, pork, hard boiled eggs, shrimp, chicharron [pork rinds] and sometimes oysters and squid)
Bulalo (beef soup)
Arroz caldo (chicken porridge)
Ilocos empanada (grated unripe papaya or bean sprouts, egg and loganiza [pork sausage] are stuffed in the empanada, deep fried and accompanied by a spicy vinegar sauce)
Tapa (thin slices of dried marinated beef served with fried egg and garlic rice; usually eaten for breakfast)
Mealtime Customs
All dishes are brought out together at the beginning of the meal and enjoyed buffet style.
Most Filipinos eat five or more meals a day.
Traditionally, meals are eaten with the hands, but Filipinos have adopted the use of utensils and commonly use a fork and spoon.
Rice noodles are common at fast food restaurants and served with vegetables and meat.
It is believed that the longer the noodle the better, so noodles are generally not cut when prepared.
Burping is not considered impolite and is usually thanked.
The Philippines is the only Asian country that is primarily Christian. Christmas celebrations begin on December 16 and last for three weeks. On Pasko Ng Bata, Christmas Day, families may gather to eat lumpia (spring rolls) and drink tsokolate (a native chocolate drink) and salabat (ginger tea).
Malnutrition Indicators
Common micronutrient deficiencies include vitamin A, iodine and iron.
Underweight, stunting and anemia are common. The prevalence of stunting is higher than the average for the Asia region.
Children 6-11 months are most at risk for anemia.
One in 5 children are born at low birth weight, which can affect a child’s ability to eat, gain weight and stay healthy, as well as increase their risk for long-term health effects.
Nutrition Recommendations
Track and monitor children’s growth.
Support diet diversity.
Incorporate traditional elements and meals into family meal plans.
Check anemia and vitamin A status.
Thailand
Traditional Foods
Staples White rice, sticky rice or jasmine rice is used in nearly every meal or to make noodles, dumplings and desserts.
Vegetables Asparagus, bamboo shoots, bean sprouts, cabbage sprouts, cherry tomatoes, Chinese cabbage, collard greens, cucumber, mustard greens, pumpkin, long bean, luffa, soybean, Thai eggplant, water spinach
Fruit Bananas, coconut durian, grapes, guava, jackfruit, mangoes, mangosteen, oranges, papayas, pineapple, tamarind, watermelon
Meat/Seafood Pork, chicken, duck, beef; freshwater fish, shrimp
Grains/Legumes/Nuts Colored rice, peanuts, cashews, sesame seeds (black, white), beans (red, green, yellow, black), Job’s tears, lotus seeds, sunflower seeds, pumpkin seeds
Common Dishes
Thai green curry with chicken or beef
Chicken satay (grilled chicken skewers, marinated with spices and served with peanut sauce)
Pad thai (stir-fried noodle dish, typically made with rice noodles, shrimp, peanuts, a scrambled egg, bean sprouts and other vegetables)
Coconut chicken soup with galanga (Thai ginger)
Tom yum (a spicy and sour soup)
Yellow, red and green curry
Som tam (green papaya salad)
Fried rice
Stir-fried basil with chicken or pork
Mooncake (pie-like pastry)
Sticky rice with mango
Coconut ice cream
Mealtime Customs
Snacking is common. Common snacks include spring rolls, chicken or beef satay, raw vegetables with spicy dip, soups, salads and sweets.
Thais typically eat three meals a day plus snacks.
Dinner is the main meal of the day.
Western cutlery is preferred, although a large spoon is held in the right hand while a fork is held in the left hand to arrange food on the spoon before eating.
Knives are not essential because most food is already cut up before being served.
Various foods are not piled on to one plate. Rather, individual servings of each food are eaten with rice on separate plates. Bowls are usually reserved for soup.
It is considered bad luck and unacceptable to discard any leftover food as it is thought to upset the Thai god of rice.
Malnutrition Indicators
Common micronutrient deficiencies include iron, zinc, vitamin A, iodine and folate.
Stunting and wasting are common although the prevalence of both is lower than the average for the Asia region.
More than 25% of children younger than 5 experience anemia.
One in 10 children are born at low birth weight, which can affect a child’s ability to eat, gain weight and stay healthy, as well as increase their risk for long-term health effects.
Nutrition Recommendations
Track and monitor children’s growth.
Support diet diversity.
Incorporate traditional elements and meals into family meal plans.
Check for anemia and micronutrient deficiencies.
Uganda
Traditional Foods
Staples Matoke (cooking bananas)
Vegetables/Starch Plantains, corn, sweet potatoes, cassava, beans
Fruit Bananas, jackfruit, passion fruit, pineapples, mangos, lemons, oranges, tangerines, apples, watermelon, avocados
Meat/Seafood Chicken, beef, goat, mutton, game, a variety of fish
Grains Maize, finger millet, sorghum, rice, pearl millet
Common Dishes
Posho (corn meal served with side dishes)
Maandazi (baked street bread, usually eaten with tea)
Luwombo (stew made of meat, vegetables or fish)
Matoke (green banana, steamed and mashed)
Millet bread
Rolex (vegetable omelet wrapped in chapati flatbread)
Kikomando (pieces of chapati served with fried beans)
Simsim (beans or greens mixed with roasted sesame paste)
Mealtime Customs
Most families eat two main meals a day, lunch and dinner.
Breakfast usually consists of a cup of tea or bowl of porridge.
Most people, aside from those in city centers, produce their own food.
Women and girls are responsible for cooking and serving food.
Hands are washed before meals, and family members are seated on floor mats.
Food is eaten with the hands.
During meals, children talk only when asked.
Everyone remains seated until the meal is over.
Water is usually consumed after, not during, meals.
Dessert is typically not served after meals.
Malnutrition Indicators
Common micronutrient deficiencies include iron and vitamin A.
The prevalence of stunting and wasting is common among Ugandan children but is lower than the average for the African region.
More than half of children younger than age 5 experience anemia.
Nutrition Recommendations
Track and monitor children’s growth.
Support diet diversity.
Incorporate traditional elements and meals into family meal plans.
Check anemia and vitamin A status.
Vietnam
Traditional Foods
Staples Plain steamed rice is at the center of almost every meal. Long-grain rice is preferred. It is also used to make other ingredients like rice wine, rice vinegar, rice noodles and rice paper wrappers. Nuoc mam, a salty fish sauce, is also a staple of Vietnamese cuisine.
Vegetables/Starch Bamboo, bitter cabbage, cassava, chayote, cucumber, kohlrabi, melon, water spinach, yams
Fruit Bananas, dragon fruit, jackfruit, limes, longan, mangos, mangosteen, oranges, passion fruit, pomelo, star fruit
Meat/Seafood Fish, squid, eel, beef, pork, chicken
Grains: Rice
Common Dishes
Pho (chicken or beef noodle soup)
Banh mi (cold cut sandwich with toppings and condiments on a baguette)
Cha gio (fried spring rolls)
Banh xeo (savory pancake-like dish)
Quay (fried dough)
Mi quang (rice noodles, yellow egg noodles with meat broth, vegetables and herbs)
Bo kho (beef stew)
Bun cha (pork noodle dish)
Mealtime Customs
During meals, all food is served at once in common dishes and shared on a low table.
Members sit on floor mats.
Each person will have a rice bowl, chopsticks and soup spoon.
Most meals include soup, a stir-fry or other main dish, a light salad and a variety of side dishes.
Spring rolls or pork meatballs on a stick are common snack foods.
On the first and middle days of each lunar month (the full moon and sliver moon), many Vietnamese do not eat meat, seafood, chicken or eggs.
Dessert is not common. Dinner might end with a piece of fresh fruit instead.
Sweet mung bean custard can follow celebratory meals.
Tea is served before and after meals.
Malnutrition Indicators
Common micronutrient deficiencies include zinc, vitamin A, folate and vitamin B12 especially among children ages 6- 7 months.
Underweight and stunting are common among children. The prevalence of stunting is higher than the average for the Asia region.
More than 30% of children younger than 5 experience anemia.
Nutrition Recommendations
Track and monitor children’s growth.
Support diet diversity.
Incorporate traditional elements and meals into family meal plans.
Check for anemia, vitamin A status and other micronutrient deficiencies.
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