Eating Styles from Around the Globe

Did you know that 30% of the US population is obese today? It wasn’t always like this though, in the past 50 years food in America has become cheap and fatty. Genetics can’t be blamed, genetic changes don’t occur this quickly; diet and exercise, or lack there of, are the culprits. The American weight gain epidemic is mostly baffling because the US has more diet foods than anywhere in the world but yet we are the fattest nation.

Meal portions and food quality could be our problems.

The amount we eat per meal and lack of food quality are big reasons the US is the winner of the global eating contest. Especially if you consider these 4 other countries that all eat by: moderation, variety, and limited portions.

In Greece, their Mediterranean food portions are small and involve unprocessed foods, meals are based on fresh produce: tomatoes, onions, spinach, eggplant, and artichokes. Olive oil is their source of fat. Meat is not the main part of the meal and instead it is an “extender” to couple with rice or stuffed into grape leaves, and lamb is chopped into small pieces and flavored with feta cheese, but just a small amount, so that they do not consume a lot of calories. Chick peas and nuts are the main sources of protein. Plain strained yogurt is popular; it is eaten plain or used as a base for sauces. Walking is big apart of daily living.

In Japan soups are popular before meals to fill up so to not over indulge. With a limited use of red meat, soy is a major source of protein, such as edamame or tofu. Both are low in calories. Rice and vegetables replace protein and fish. Sushi is an example of food that brings a good nutrient balance.

In France eating is a social event, and there isn’t much eating on the run. Fast food is not the norm. Eating is all about sitting down and enjoying the quality of the meal not the quantity. They prefer to indulge on flavorful foods and eat for the pleasure of taste, in small portions.

Eating is always a celebration in Italy, meals are leisurely and long. Meals are more social with limited proportions and less food. Although Italy is known for their pasta, only 5 oz is the norm in Italy (unlike the US where we eat double that!). Red wine, olive oil, grapes, olives and tomatoes are always on the table, among fresh garlic, spices and herbs. Flavor comes in aged cheeses- like parmiagiano- which provides a lot of flavor in a smaller serving size.

The major difference I find is how all of these countries really “enjoy” and taste their meals, eating is not just a “careless eat–as-much-as-you–can-as–fast-as-you-can activity three times a day.” Eating to Greece, Japan, France, and Italy is really apart of the culture, and food is meant to be enjoyed, shared and in smaller portions, so that you enjoy each bite.

Written by: Isobella Jade