Indian Balanced and Healthy Diet - Case Study Example

Indian cuisine is one that is filled with diversity and mixtures of ingredients that are divided according to the various cultural differences of the community. The differences in each of the regions leads to a variety of nutritional benefits, combined with a balance in health that is widely accepted among the culture. Through these characteristics, Indian cuisine is able to offer a different set of opportunities to keep a balanced and healthy diet. 1. The demographic information of India is the first concept that shows a difference in the type of cuisine offered. India is known as one of the most populated countries in the world. There are currently 1.15 billion people in the region, which comprises an average of one-fifth of the entire world's population. This also includes over 2,000 ethnic groups in the same region, with a wide diversity of not only ethnicities, but also of religious affiliations. It is known that, the only areas of the world that have more diversity is in Africa, including a variety of cultures, language and ethnic differences (India, A Country Study, 2009). Not only does the diversity affect the nutritional concepts of the area, but is furthered by the land use in the various regions. The country has more water then almost any country, excluding Canada and the United States. This is combined with arable land as the basis of the area, meaning it is easier to grow agricultural foods. Smaller villages are known for the diverse agricultural areas that are able to provide a variety of organic foods. The geographical area includes the Himalayas and Patkai in the northern region. The second area is the Ingo-Gangetic plains, also known as the floodplains. These are the lower regions, which are known for the river systems and high amounts of water in the area. These are closest to the different mountain regions in the north. The only desert area is the Thar desert, which is also the world's seventh largest desert. This is in the western region of India and connects Pakistan to India. The highlands are the next region, and include the capability to grow a diverse set of crops, with a combination of waters and available nutrients in the area. Other places, are closer to the coastal regions, with the majority of India having availability to the oceans and seas surrounding the country. This diversity comprises six different major climates, ranging from warm and humid to monsoon seasons that take place in the region over a period of months (Factbook India, 2007). 2. The importance of both the geography and the diversity is what makes up the diversity of food in the various regions. Food is known as one of the most important facets of life, and is considered an art, not only because of the varieties available, but also linked to the cultural concepts. For instance, several who study the different religions, such as Hindu or Buddhism, equate the different foods and spices with the belief systems available. In several areas of India, for example, Hindus are not allowed to eat cow, as they are a sacred animal. This affects the choice of cuisine that is available. Others are focused on being completely vegetarian, with proteins being available through nuts and cashews. More then this, there are divisions in food by region. Because the geography is diverse in so many different areas, it causes distinct differences between the cuisine available in different regions. This is combined with the ethnic groups that are in each region, which makes a difference in the foods that are taught from each area. Most can distinguish the differences in food by the region which one is in. The main differences are between North, South, East and West. Within these regions are divisions within the ethnic groups for differences, such as Punjabi or Tamil ethnic groups. This differs with a wide array of dishes, combined with acceptable cooking techniques. The one unifying part of the Indian cuisine is the ability to use diverse spices and herbs in the dishes. Indians all use various spices in each type of dish offered, some which are spicier and others that have a sweeter flavor. This is combined with aromas and flavors that are combined to show a completeness to the art of making food available (Treasure House of India, 2009). 3. Because spices are essential across the different cultures of food, and works as a main ingredient with cooking, this particular aspect is looked into first. Main spices are divided according to the effect they place on food. The first is bland spices, which is usually used with the various vegetables cooked. The main spices include fennel, cumin, mustard seeds, coriander powder and turmeric. The second set of spices are spicier in nature, based on garam masala, which is mixed into meats and vegetables with other spices to make recipes, such as curry. The third set of spices are known as whole spices, which are used for almost every dish to add extra flavor. These are used more often in Northern dishes, and are flavored by sitting on the dishes for a longer period of time. The last set of spices used to make food are the fresh herbs. The most popular of these include mint, coconut and green chiles. Garlic, ginger and curry are also popular herbs combined with other spices. These are always used in conjunction with other spices to add both flavor and a balance of other spices (Indian Foods, 2009). With the spices as a basis, are cooking techniques used with meats, vegetables and desserts that create the specific taste commonly accepted in the various regions of India. One common technique is to make a curry, which combines meats with vegetables and to add in hot or bland spices with the herb of curry. This begins with adding in vegetables and browning them with herbs. Spices with yogurt, water and stock are added in with the meat and main vegetables added in last to soak in the spices. Other common cooking methods include steaming, meaning the heat from vapors cooks the food. This captures the moisture of the food as it is being cooked, which also allows a stronger taste of the spices used. This is similar to the process of smoke seasoning, which uses dry spices that are absorbed into meats and vegetables by taking in the steam of the spices that have been cooked. Frying is also a secondary method of cooking most meats and vegetables, and is used to capture the spices used. True Indian foods also consist of cooking methods that are distinguishable from other cultures. For instance, Tandoori is one of the most well known Indian cuisines, and consists of the ability to make breads and meats. The meat and bread slow cooks in an oven that is heated up to 550 degrees. The oven is seasoned before adding in the main food. As the fire rises and gains heat, the spices and taste seeps into the bread and meat that is being cooked. Tawa is another method used, which is like a wok and uses an open pan to capture spices that are pre-heated. This is also used to make breads and meats (Indian Foods Co, 2009). 4. The methods used in preparing food with spices, as well as the main nutritional ingredients of meat and a variety of vegetables is known to provide a perfection of health to the culture. This is combined with the traditional uses of preparing food that have provided a better ability to focus on the health of India. Keeping the value and traditions of preparation and value of various foods is one that has allowed the Indian culture to keep a certain level of health within the foods that are prepared and the cuisines that are used. However, the modernization of India has shown different health issues that are coming from the foods eaten in the area. The main difficulty within India is related to food safety and hygiene in the area. Because of the large population in the area, as well as the diversity of India, there are difficulties with the quality of the food. Most of the food and spices are given through farmers and street vendors without going through a quality inspection or approval department. Food safety laboratories are not available, good agricultural practices are sometimes not implemented and difficulties with having a certain process with the food, as well as providing cleanliness to water, spices and organic foods is often a main problem. The lower standards and the high population are leading to complications with health, specifically with diseases such as food poisoning and bacterias that are in the food because of the lack of safety. The lack of knowledge on preparing and selling food in different regions is known to continue to arise and be a problem with the processing of food (Bhawan, Panchsheel, 2009). The preparation of the food and the lack of safety is only one component associated with the health problems in the area. One of the noticed problems that continues to occur is based on the difficulties with heart attacks. It has been noted that those in India may have a heart attack five years sooner then those in other countries. The heart problems are linked to the high levels of saturated fats that are in the foods, as well as an imbalance with the needed nutrients. This is known to not come from the dishes themselves, but instead through the cooking methods that are used and the alternatives individuals are focused on with their health, such as exercise programs and monitoring health levels on a regular basis (Fat Free Foods, 2009). 5. With these major health issues, is a division between the health of the cuisine, with the issues with the cooking and processing of foods. The first major benefit of Indian cuisine is based on the balance between different foods. Each of the cooking preparation routines used includes a balance between vegetables, fruits, grains, milk and plant proteins, even with the vegetarian meals. These are known to contain high amounts of vitamins and antioxidants which provide support for the cardiovascular system and the heart. However, the difficulty with this is based on the processing of foods, which often takes away essential antioxidants, and instead has the reverse effect from the foods, which leads to heart problems, such as heart attacks. Because of the oils used, as well as the other preparation methods, saturated fats become a part of this, with the nutrients being cooked out of the preparation. It is this main concept that becomes both an issue and benefit of the preparation of food. For instance, calories in most Indian cuisines are dependent not on the balance of foods, but instead through the cooking methods. For instance, if oils are used to fry or bake the foods, then it takes out nutrients and becomes high in saturated fats. If it is baked or stir fried, then it offers extra nutrients. The spices that are prepared lead to this same concept, which either produces higher saturated fats, or takes out the extra fats of the foods. Using tandoori, for instance, bakes out the fats while leaving nutrients, while other aspects, such as frying has the opposing result. For those that want to have the nutritional benefits of cuisine, is the combination of using specific types of spices, combined with using certain cooking techniques to help with the food. Some better food dishes to use, combined with dishes that are prepared in a way that does not produce as many fats are Aloo – Bagain vegetable dishes, Curry, Methi – Aloo, Rajmah and Dals. These are typically prepared through the baked processes, providing better results. It is also known that there are divisions in the preparation of different foods from the North and South regions, with the north Indian food and Punjabi foods having higher fats because they are overcooked, leaving only fats available. The southern region uses the alternative methods without the number of fats, which brings out the number of spices while leaving the preparation of the foods with better nutritional levels (Fat Free Kitchen, 2009). To alter this, several Indians have turned back to the traditions of promoting health in foods through spices through the ancient technique of Ayurveda. This is a principle and philosophy that combines nutrition with spirituality. Since the herbs are a main component, each herb is used to represent a spiritual ideal. This is combined with the properties in foods and how this relates to nutritional values, all which are related to how it can help the body. For instance, when using ginger, it provides a sweetness, which helps with blood flow and relieving pain as well as with the digestive system. Using this concept as a nutritional benefit in most regions and cultures is adding to the value of food and what is available when cooking (Six Wise, 2009). 6. With these various concepts, are future health concepts and nutritional trends that may appear. From the perspective of safety and preparation of the agricultural means, are several nutritional regulations for preparation and value of the food that is sold to those in India. New programs to monitor and ensure the food is healthy and does not have the nutritional losses is expected to be a main concern at the moment from the Indian government, providing different sets of ingredients to be available, combined with better health trends towards the first steps towards having better food. Because heart attacks and heart problems are known as a main problem among foods, it is also likely that the foods may be prepared in a different way. The traditions of different ethnicities and cultures is one that has been prepared for thousands of years, and most likely won't move through as many changes. Instead, moving back to traditions, such as Ayurveda may become popular among many. The use of spices, the preparation of the foods and the quality of the foods is one that Indian cuisine will most likely continue to use as a foundational source, combined with the philosophies known to help with healt. At the same time, many are finding that the ability to prepare food in a different way, without the high use of oils and with the ability to prepare foods in a different way is healthier. Changing some of the smaller parts of food preparation, such as cutting vegetables into larger pieces, and using substitutes for the oils for preparation may automatically change the health of Indian cuisine. Finding these small alternatives is the best known answer for those that are looking into the nutritional values associated with Indian cuisine. References 1. Bhawan, Panchsheel, August Kranti Marg. (2009). Ministry of Food Processing Industries. Government of India. Retrieved from: http://mofpi.nic.in/FSQY_0809/ActionPlan_English.pdf. 2. Factbook India. (2007). CIA Factbook Retrieved from: https://www.cia.gov/library/publications/the-world-factbook/geos/in.html. 3. Fat Free Kitchen. (2009). Indian Cooking and Nutrition. Retrieved from: http://www.fatfreekitchen.com/nutrition/indian-foods.html. 4. India, A Country Study. (2009). United States Library of Congress. 5. Treasure House of India. (2009). Retrieved from: http://www.culturopedia.com/contents.html. 6. Indian Foods. (2009). Indian Spices: Learning To Cook With Spices. Retrieved from: http://store.indianfoodsco.com/InfoPage.CFM?PageId=IndFood00075. 7. Indian Foods Co. (2009). Indian Cooking Technique Retrieved from: http://www.indianfoodscompany.com/Classes/techniques.htm. 8. Six Wise. (2009). The Six Healthiest Staples in Indian Cuisine. Retrieved from: http://www.sixwise.com/newsletters/06/08/23/the-six-healthiest-staple-foods-in-indian-cuisine-and-two-bonus-recipes.htm. Read More