Indians are at high risk for heart disease and obesity despite not being overweight, due to an unhealthy diet, stressful culture, and lack of physical fitness. The typical Indian diet centers around wheat, rice, lentils and potatoes, but contains few vegetables. Food is often deep-fried or cooked with excess spices that remove nutrients. Gujaratis and Punjabis who have adopted more sedentary lifestyles while retaining high-fat diets are especially vulnerable. Indian culture also encourages fast, relentless eating without conversation. Constant stress, a lack of individualism, and honoring of social hierarchies further impact health. Finally, there is little emphasis on physical fitness or sports outside of watching cricket.
Indian food encompasses thousands of regional cuisines that vary significantly based on factors like climate and local ingredients. It is heavily influenced by religious traditions and was also impacted by colonial rule. The key characteristics of Indian cuisine include widespread use of spices and herbs and the practice of vegetarianism. Meals typically include bread, rice, vegetables and dairy. Food is an important part of culture and plays a role in everyday life and festivals. Regional cuisines differ based on geographic location and economics.
Indian food culture- Assessment item 1, XNB151Xnb151
The document discusses food choices and eating patterns among Indians. It provides details on:
- Typical meals in an Indian daily eating plan including breakfast, lunch, afternoon break, dinner and evening snacks.
- Comparison of the Australian Guide to Healthy Eating food categories to an Indian standard eating plan, noting higher servings of grains and dairy but similar servings of vegetables and fruit.
- Availability of common Indian foods in Australia, noting many ingredients are accessible but some foods may require substitution or homemade preparation.
- Religious, social and economic factors that influence food choices for Indians, such as Hindu practices, home cooking traditions and income levels.
Indian cuisine consists of thousands of regional cuisines influenced by thousands of years of history and the rule of the U.K. during the pre-independence period. It is characterized by the extensive use of spices, herbs, vegetables and fruits. Each region has its own distinctive flavors and cooking techniques depending on local cultures, geography and seasonality of ingredients. The document then provides summaries of the cuisines of specific Indian states and regions, highlighting popular ingredients, dishes, and cooking styles.
The document summarizes key cultural etiquette and customs for visitors to Bhutan for a medical conference, including:
- Bhutanese adhere to strict public etiquette codes emphasizing respect for elders and authority. Body language and speech reflect hierarchical social structure.
- When visiting Dzongs (fortress monasteries) and temples, visitors should dress modestly and remove shoes. Offerings, prayers, and clockwise circling are expected.
- Food is served family-style and eaten with the hands. Meals begin with prayers and offerings. Chili is a staple, and fruits often conclude meals.
- Festivals like the Bhutanese New Year and Tshechu religious festivals celebrate the country's rich culture
Southeast Asian cuisine is heavily influenced by Indian, Chinese, and European cuisines. Rice is a staple food and fish consumption is high due to coastal areas. Cooking methods include stir-frying, steaming, and curries made with coconut milk instead of dairy. Religious influences like Islam, Hinduism, Buddhism have impacted food choices and preparation styles. Meals are communal with shared dishes and eating by hand or with spoon and fork from individual plates.
Southeast Asian cuisine is heavily influenced by Indian, Chinese, and European cuisines. Rice is a staple food and fish consumption is high due to coastal areas. Cooking methods include stir-frying, steaming, and curries made with coconut milk instead of dairy. Religious influences like Islam, Hinduism, Buddhism have impacted food choices and preparation styles. Meals are communal with shared dishes and eating by hand or with spoon and fork from individual plates.
Nigerian cuisine is based primarily on soups which are thick pastes or stews made with strong flavors. Soups are usually eaten with pounded yam or gari and there are many traditional soups including pepper soup, bitter leaf soup, and okra soup. Nigerian meals also include rice dishes like jollof rice as well as snacks like moi moi, chin chin, and fried plantains. Proper etiquette for eating soup involves rinsing hands and using fingers to roll balls of yam or gari to scoop soup, keeping fingers below the first joint.
1. Several popular Indian foods were introduced by foreigners, including tea, kidney beans (rajm), jalebi, coffee, and gulab jamuns.
2. While tea originated in China, the British brought tea cultivation techniques to India and popularized its consumption there. Kidney beans come from Central America but are a staple in North Indian cuisine. Jalebi, a sweet, has Middle Eastern origins. Coffee was introduced by travelers but became widespread in India in the 1950s. Gulab jamuns were adapted from a Mediterranean dessert.
3. Many Indian foods that seem indigenous were actually introduced through foreign contact and trade, then adapted with local spices and techniques.
Indian food encompasses thousands of regional cuisines that vary significantly based on factors like climate and local ingredients. It is heavily influenced by religious traditions and was also impacted by colonial rule. The key characteristics of Indian cuisine include widespread use of spices and herbs and the practice of vegetarianism. Meals typically include bread, rice, vegetables and dairy. Food is an important part of culture and plays a role in everyday life and festivals. Regional cuisines differ based on geographic location and economics.
Indian food culture- Assessment item 1, XNB151Xnb151
The document discusses food choices and eating patterns among Indians. It provides details on:
- Typical meals in an Indian daily eating plan including breakfast, lunch, afternoon break, dinner and evening snacks.
- Comparison of the Australian Guide to Healthy Eating food categories to an Indian standard eating plan, noting higher servings of grains and dairy but similar servings of vegetables and fruit.
- Availability of common Indian foods in Australia, noting many ingredients are accessible but some foods may require substitution or homemade preparation.
- Religious, social and economic factors that influence food choices for Indians, such as Hindu practices, home cooking traditions and income levels.
Indian cuisine consists of thousands of regional cuisines influenced by thousands of years of history and the rule of the U.K. during the pre-independence period. It is characterized by the extensive use of spices, herbs, vegetables and fruits. Each region has its own distinctive flavors and cooking techniques depending on local cultures, geography and seasonality of ingredients. The document then provides summaries of the cuisines of specific Indian states and regions, highlighting popular ingredients, dishes, and cooking styles.
The document summarizes key cultural etiquette and customs for visitors to Bhutan for a medical conference, including:
- Bhutanese adhere to strict public etiquette codes emphasizing respect for elders and authority. Body language and speech reflect hierarchical social structure.
- When visiting Dzongs (fortress monasteries) and temples, visitors should dress modestly and remove shoes. Offerings, prayers, and clockwise circling are expected.
- Food is served family-style and eaten with the hands. Meals begin with prayers and offerings. Chili is a staple, and fruits often conclude meals.
- Festivals like the Bhutanese New Year and Tshechu religious festivals celebrate the country's rich culture
Southeast Asian cuisine is heavily influenced by Indian, Chinese, and European cuisines. Rice is a staple food and fish consumption is high due to coastal areas. Cooking methods include stir-frying, steaming, and curries made with coconut milk instead of dairy. Religious influences like Islam, Hinduism, Buddhism have impacted food choices and preparation styles. Meals are communal with shared dishes and eating by hand or with spoon and fork from individual plates.
Southeast Asian cuisine is heavily influenced by Indian, Chinese, and European cuisines. Rice is a staple food and fish consumption is high due to coastal areas. Cooking methods include stir-frying, steaming, and curries made with coconut milk instead of dairy. Religious influences like Islam, Hinduism, Buddhism have impacted food choices and preparation styles. Meals are communal with shared dishes and eating by hand or with spoon and fork from individual plates.
Nigerian cuisine is based primarily on soups which are thick pastes or stews made with strong flavors. Soups are usually eaten with pounded yam or gari and there are many traditional soups including pepper soup, bitter leaf soup, and okra soup. Nigerian meals also include rice dishes like jollof rice as well as snacks like moi moi, chin chin, and fried plantains. Proper etiquette for eating soup involves rinsing hands and using fingers to roll balls of yam or gari to scoop soup, keeping fingers below the first joint.
1. Several popular Indian foods were introduced by foreigners, including tea, kidney beans (rajm), jalebi, coffee, and gulab jamuns.
2. While tea originated in China, the British brought tea cultivation techniques to India and popularized its consumption there. Kidney beans come from Central America but are a staple in North Indian cuisine. Jalebi, a sweet, has Middle Eastern origins. Coffee was introduced by travelers but became widespread in India in the 1950s. Gulab jamuns were adapted from a Mediterranean dessert.
3. Many Indian foods that seem indigenous were actually introduced through foreign contact and trade, then adapted with local spices and techniques.
The document discusses factors that affect food choices around the world such as climate, money, culture, religion, and holidays. It provides examples of common foods and eating practices in different regions of Asia, the Middle East, and religious groups. Specific foods mentioned include rice consumed in Asia, chickpeas and pita bread in the Middle East, and the use of chopsticks in Chinese, Vietnamese and Japanese cultures. The document also discusses how climate and money can impact food choices.
Indian cuisine is known for its unique flavors and spices. Proper use of spices is key to creating flavorful Indian dishes. Cooking styles and ingredients vary regionally within India. Common elements include rice, flatbreads like naan, lentils, vegetables, and curries made with coconut, dairy, or other regional ingredients. Manners also differ by region but most Indian meals are eaten with the hands rather than utensils. Popular beverages include tea, coffee, and lassi.
Indian food consists of diverse regional cuisines that vary based on climate, culture, and locally available ingredients. Indian cuisine has been heavily influenced by religion, particularly Hinduism, as well as cultural traditions and foreign invasions from places like Central Asia and the Middle East. The traditional foods of India are appreciated for their use of herbs and spices, with cooking styles divided between north and south Indian cuisines. Some regional Indian cuisines highlighted include Bengali, known for blending sweet and savory flavors; Gujarati, which is primarily vegetarian; and Kashmiri, featuring influences from Central Asia and Afghanistan.
This document provides information on various Indian vegetables. It discusses 27 different vegetables including brinjal, cabbage, cauliflower, cucumber, ash gourd, green beans, beetroot, capsicums, bitter gourd, bottle gourd, broad beans, carrot, cluster beans, corn, curry leaves, drumstick, green chilies, green peas, ivy gourd, jackfruit, ladyfinger, onion, potato, pumpkin, horseradish, ridge gourd, snake gourd, spinach, fenugreek leaves, mustard leaves, and coriander leaves. For each vegetable, it lists their nutritional benefits and how they are used in Indian and other cuisines
This document provides information about tea, including its origins, types, and British tea culture. It originated in ancient China and was popularized through Asian cultures like Japan before being introduced to Europe. There are several types defined by the processing of Camellia sinensis leaves, including white, green, oolong, yellow, and black teas. Black tea became particularly popular in Britain, where elaborate tea rituals and customs developed over time. The document also includes a brief personal account of tea consumption and preparation within one household.
Tea is an important part of Japanese culture and is consumed daily. There are formal tea ceremonies that have specific etiquette rules around manners, dress, and appreciation of the tea and ceremony. Various types of tea are grown in Japan, with green tea being grown year-round and other varieties only seasonally. Tea leaves are processed differently depending on the type of tea. Merchants have traditionally sold tea in markets, often transported in kagos, maintaining tea traditions for over 800 years.
Coffee is cultivated in over 70 countries and the two most commonly grown varieties are arabica and robusta. Coffee beans are harvested, processed, dried, roasted, ground, and brewed to make coffee. Coffee cultivation began in Southern Arabia and was banned by some religions due to conflicting beliefs, but is now one of the most widely consumed beverages in the world.
Indian cuisine has been influenced by various cultures and religions over centuries. It varies widely by region and culture but is unified by its emphasis on spices. Key influences include the Aryans, who introduced grains and Ayurveda; the Mughals, who introduced kebabs, biryanis and tandoori cooking; and the British, who introduced tea. Indian cuisine is also known for its regional diversity, with styles like North Indian, South Indian, East Indian, and West Indian cuisine each featuring local ingredients and cooking methods. Popular dishes include tandoori, curry, and dosa, and ingredients commonly used are spices, dairy, sugar, vegetables, dried fruits, oils, and essences.
The document outlines a marketing campaign for idlis, a South Indian snack. It aims to increase idli's popularity across India by promoting its various benefits, such as being healthy, low-cost, and easy to cook. The campaign will use social media platforms like Facebook and Twitter, featuring comic characters. Contests and challenges related to idlis will engage users. The objective is to make idli a popular snack choice for all occasions and regions.
The document outlines a marketing campaign for idlis, a South Indian snack. It aims to increase idli's popularity across India by promoting its various benefits, such as being healthy, low-cost, and easy to cook. The campaign will use social media platforms like Facebook and Twitter, featuring comic characters. Contests and challenges related to idlis will engage users. The objective is to make idlis a popular snack choice for all occasions and regions.
Chinese tea has a long history and holds cultural significance. There are many varieties of Chinese tea including green, black, and wulong teas which are made from tender tea leaves picked in early spring. Chinese tea contains beneficial compounds and is consumed for both drinking and tasting, with weaker teas for drinking and stronger teas for tasting slowly with appreciation. Chinese tea drinking can take place at home, during festivals, or anywhere to socialize and is an important part of Chinese culture and tradition.
Chinese cuisine is diverse, varying by region. Staple foods include rice, noodles, and wheat-based foods. Soy products like tofu are also important sources of protein. Chinese cooking places emphasis on a balance of flavors and ingredients indigenous to different regions. Over centuries, Chinese, foreign, imperial, and regional influences have shaped different regional cuisines like Sichuan, Cantonese, and Huaiyang styles. Key seasonings include ginger, garlic, scallions, and sesame.
The document provides information about the origins and cultivation of tea. It discusses how tea leaves are picked and processed, and the major types of tea like black, green, oolong, and white tea. It also covers iced tea, tea culture, major tea consuming regions, different types of tea pots and cups, reasons for drinking tea including health benefits, and examples of tea consumption and preparation routines.
This document discusses tea and tea making in Ireland. It notes that tea is very popular in Ireland, with the average person drinking 4-6 cups per day. The most popular tea brand in Ireland is Lyons Tea. It then provides instructions for making loose leaf tea using loose tea leaves and a teapot. Finally, it describes several popular tea blends, including English Breakfast, Darjeeling, and Earl Grey teas.
This document provides instructions for making the perfect cup of tea. It discusses selecting high quality tea leaves or tea bags, using fresh hot water, steeping the tea for 3-5 minutes, and adding milk before or after steeping. Optional additions like sugar are not recommended as they hide the taste of the tea. Proper preparation of the tea pot and cups are also covered. The overall guide emphasizes allowing the tea flavors to shine through with simple yet careful preparation.
History sheet of tea A Presentation By Mr Allah Dad Khan Mr.Allah Dad Khan
The document provides a timeline of the history of tea from its origins in China in 2737 BC to its spread around the world. It traces how tea was discovered in China, became popular there and then spread to Japan through Buddhist monks in the 6th century AD. It spread from China and Japan to other parts of Asia and Europe along trade routes. The timeline entries describe how tea was cultivated, prepared and became integrated into cultural rituals and customs as it spread to different regions over centuries.
This short document promotes the creation of presentations using Haiku Deck on SlideShare. It features an image of a lake with trees and mountains in the background. The text encourages the reader to get started making their own Haiku Deck presentation by using the platform. It directs the reader to begin creating a presentation.
The document discusses factors that affect food choices around the world such as climate, money, culture, religion, and holidays. It provides examples of common foods and eating practices in different regions of Asia, the Middle East, and religious groups. Specific foods mentioned include rice consumed in Asia, chickpeas and pita bread in the Middle East, and the use of chopsticks in Chinese, Vietnamese and Japanese cultures. The document also discusses how climate and money can impact food choices.
Indian cuisine is known for its unique flavors and spices. Proper use of spices is key to creating flavorful Indian dishes. Cooking styles and ingredients vary regionally within India. Common elements include rice, flatbreads like naan, lentils, vegetables, and curries made with coconut, dairy, or other regional ingredients. Manners also differ by region but most Indian meals are eaten with the hands rather than utensils. Popular beverages include tea, coffee, and lassi.
Indian food consists of diverse regional cuisines that vary based on climate, culture, and locally available ingredients. Indian cuisine has been heavily influenced by religion, particularly Hinduism, as well as cultural traditions and foreign invasions from places like Central Asia and the Middle East. The traditional foods of India are appreciated for their use of herbs and spices, with cooking styles divided between north and south Indian cuisines. Some regional Indian cuisines highlighted include Bengali, known for blending sweet and savory flavors; Gujarati, which is primarily vegetarian; and Kashmiri, featuring influences from Central Asia and Afghanistan.
This document provides information on various Indian vegetables. It discusses 27 different vegetables including brinjal, cabbage, cauliflower, cucumber, ash gourd, green beans, beetroot, capsicums, bitter gourd, bottle gourd, broad beans, carrot, cluster beans, corn, curry leaves, drumstick, green chilies, green peas, ivy gourd, jackfruit, ladyfinger, onion, potato, pumpkin, horseradish, ridge gourd, snake gourd, spinach, fenugreek leaves, mustard leaves, and coriander leaves. For each vegetable, it lists their nutritional benefits and how they are used in Indian and other cuisines
This document provides information about tea, including its origins, types, and British tea culture. It originated in ancient China and was popularized through Asian cultures like Japan before being introduced to Europe. There are several types defined by the processing of Camellia sinensis leaves, including white, green, oolong, yellow, and black teas. Black tea became particularly popular in Britain, where elaborate tea rituals and customs developed over time. The document also includes a brief personal account of tea consumption and preparation within one household.
Tea is an important part of Japanese culture and is consumed daily. There are formal tea ceremonies that have specific etiquette rules around manners, dress, and appreciation of the tea and ceremony. Various types of tea are grown in Japan, with green tea being grown year-round and other varieties only seasonally. Tea leaves are processed differently depending on the type of tea. Merchants have traditionally sold tea in markets, often transported in kagos, maintaining tea traditions for over 800 years.
Coffee is cultivated in over 70 countries and the two most commonly grown varieties are arabica and robusta. Coffee beans are harvested, processed, dried, roasted, ground, and brewed to make coffee. Coffee cultivation began in Southern Arabia and was banned by some religions due to conflicting beliefs, but is now one of the most widely consumed beverages in the world.
Indian cuisine has been influenced by various cultures and religions over centuries. It varies widely by region and culture but is unified by its emphasis on spices. Key influences include the Aryans, who introduced grains and Ayurveda; the Mughals, who introduced kebabs, biryanis and tandoori cooking; and the British, who introduced tea. Indian cuisine is also known for its regional diversity, with styles like North Indian, South Indian, East Indian, and West Indian cuisine each featuring local ingredients and cooking methods. Popular dishes include tandoori, curry, and dosa, and ingredients commonly used are spices, dairy, sugar, vegetables, dried fruits, oils, and essences.
The document outlines a marketing campaign for idlis, a South Indian snack. It aims to increase idli's popularity across India by promoting its various benefits, such as being healthy, low-cost, and easy to cook. The campaign will use social media platforms like Facebook and Twitter, featuring comic characters. Contests and challenges related to idlis will engage users. The objective is to make idli a popular snack choice for all occasions and regions.
The document outlines a marketing campaign for idlis, a South Indian snack. It aims to increase idli's popularity across India by promoting its various benefits, such as being healthy, low-cost, and easy to cook. The campaign will use social media platforms like Facebook and Twitter, featuring comic characters. Contests and challenges related to idlis will engage users. The objective is to make idlis a popular snack choice for all occasions and regions.
Chinese tea has a long history and holds cultural significance. There are many varieties of Chinese tea including green, black, and wulong teas which are made from tender tea leaves picked in early spring. Chinese tea contains beneficial compounds and is consumed for both drinking and tasting, with weaker teas for drinking and stronger teas for tasting slowly with appreciation. Chinese tea drinking can take place at home, during festivals, or anywhere to socialize and is an important part of Chinese culture and tradition.
Chinese cuisine is diverse, varying by region. Staple foods include rice, noodles, and wheat-based foods. Soy products like tofu are also important sources of protein. Chinese cooking places emphasis on a balance of flavors and ingredients indigenous to different regions. Over centuries, Chinese, foreign, imperial, and regional influences have shaped different regional cuisines like Sichuan, Cantonese, and Huaiyang styles. Key seasonings include ginger, garlic, scallions, and sesame.
The document provides information about the origins and cultivation of tea. It discusses how tea leaves are picked and processed, and the major types of tea like black, green, oolong, and white tea. It also covers iced tea, tea culture, major tea consuming regions, different types of tea pots and cups, reasons for drinking tea including health benefits, and examples of tea consumption and preparation routines.
This document discusses tea and tea making in Ireland. It notes that tea is very popular in Ireland, with the average person drinking 4-6 cups per day. The most popular tea brand in Ireland is Lyons Tea. It then provides instructions for making loose leaf tea using loose tea leaves and a teapot. Finally, it describes several popular tea blends, including English Breakfast, Darjeeling, and Earl Grey teas.
This document provides instructions for making the perfect cup of tea. It discusses selecting high quality tea leaves or tea bags, using fresh hot water, steeping the tea for 3-5 minutes, and adding milk before or after steeping. Optional additions like sugar are not recommended as they hide the taste of the tea. Proper preparation of the tea pot and cups are also covered. The overall guide emphasizes allowing the tea flavors to shine through with simple yet careful preparation.
History sheet of tea A Presentation By Mr Allah Dad Khan Mr.Allah Dad Khan
The document provides a timeline of the history of tea from its origins in China in 2737 BC to its spread around the world. It traces how tea was discovered in China, became popular there and then spread to Japan through Buddhist monks in the 6th century AD. It spread from China and Japan to other parts of Asia and Europe along trade routes. The timeline entries describe how tea was cultivated, prepared and became integrated into cultural rituals and customs as it spread to different regions over centuries.
This short document promotes the creation of presentations using Haiku Deck on SlideShare. It features an image of a lake with trees and mountains in the background. The text encourages the reader to get started making their own Haiku Deck presentation by using the platform. It directs the reader to begin creating a presentation.
The document discusses Internet and computing core certification (IC3) and introduces key concepts about Web 2.0 including that it refers to the second generation of the World Wide Web with new features and functionality not available previously, such as blogs, wikis, social networking, web applications, podcasts, and videocasting, which allow users to interact, share content, and run programs directly in web browsers.
El padre campesino quería darles una lección a sus tres hijos porque peleaban todo el día. Les pidió a cada uno que trajera un manojo de varas y luego intentaran romperlo juntos, pero no pudieron porque eran más fuertes unidas. Luego los separó y cada uno pudo romper fácilmente su vara individual. Con esto, el padre les enseñó que debían permanecer unidos porque juntos son más fuertes, pero separados son débiles y pueden ser vencidos fácilmente.
This document discusses the product development capabilities of a company focused on food processing equipment. It has in-house 3D printing and laser scanning for reverse engineering. It designs and prototypes food packaging machinery, parts for robotic equipment, pressure mixing systems, and cheese processing equipment. Prototypes are created using various materials like 3D printing, metals, foam, wood, plastics and rubber to test vital parts.
El documento resume la pintura del Cinquecento italiano. Destaca el dominio de la perspectiva, la búsqueda de la belleza eterna centrada en el hombre, y el realismo de las posturas y movimientos. Los principales artistas fueron Leonardo da Vinci, Rafael y Miguel Ángel. La Capilla Sixtina de Miguel Ángel es su obra maestra, con figuras musculosas y poderosas en la bóveda narrando historias del Génesis.
This presentation asks the question – can we identify and define professional practice among prison officers? It draws heavily on the work of Alison Liebling and others, and outlines the importance of the concept of ‘dynamic authority’ in delivering professional custodial care practice. Recent survey data on research among Irish prison service employees undertaken by Share and Timmons is presented. Finally, some concluding thoughts are offered to the reader.
El documento clasifica los animales en terrestres y acuáticos. Entre los animales terrestres se encuentran los mamíferos, aves y reptiles. Las aves tienen sangre caliente, son ovíparas y su cuerpo está cubierto de plumas. Los anfibios, como las ranas, experimentan metamorfosis de renacuajos a adultos. Entre los animales acuáticos están los peces, que viven en el agua.
El documento proporciona información sobre el pie diabético, definiéndolo como una alteración clínica producida por la hiperglucemia que puede causar lesiones y úlceras en el pie. Explica que puede ser de riesgo, ulcerado o amputado, y describe los factores de riesgo, clasificaciones, exploración y complicaciones como la neuropatía y enfermedad vascular asociadas con la diabetes.
Issues and Challenges of Urban Renewal in Jos, Plateau State, Nigeriaiosrjce
Urban renewal brings improvement to the physical and housing conditions and makes a city a
suitable place for living. The commitment of the Plateau State government to giving a face lift to the aesthetic
beauty of the capital city of Jos, through urban renewal, has been reiterated on several occasions. The city
witnessed series of crises almost throughout the last decade with the high density residential areas mostly
affected. The implementation of the proposed urban renewal programmes in the capital city, therefore, call for
caution and concern. This study, having investigated through questionnaires, interview and field observation,
the various socio-economic characteristics of three high density residential areas, namely, Ungwan Rogo,
Gangare and Dadinkowa, respectively sampled from the Northern, Central and Southern strata of the
metropolis, established that the areas are slums. Results of investigations revealed that over 75% of the total
landuse is residential and about 64% of the buildings possess no legal documents. The study further revealed
that away from lack of knowledge of the benefits of urban renewal programmes, fear of loss of property and
lack of trust in government for fear of poor compensation, are factors of non-acceptability of renewal
programmes. 65.8 % of the citizens are of the opinion that poorly managed urban renewal progammes can
regenerate crisis in the metropolis and as such streamlining the process of acquiring C of O, adequate
compensation, incessant pubic enlightenment and public participation, are recommended as key to successful
implementation of urban renewal activities in Jos.
This document discusses wireless communication channels and diversity techniques. It describes how wireless channels experience both large-scale and small-scale fading, unlike wired channels. Small-scale fading is caused by multipath interference and results in rapid channel variations. Diversity combines multiple independent copies of the signal to improve link performance over fading channels. It can be achieved through techniques like antenna, site, frequency, time, polarization and angle diversity. The capacity of wireless channels is fundamentally limited by information theory based on available channel resources.
Hassle-free Food Delivery Abu Dhabi From Punjabi Chulha.pdf.pdfPunjabi Chulha
The number of Indian tourists has skyrocketed in the last decade. Increasing numbers of Indians are leaving their own country for destinations abroad. People from smaller cities like Chandigarh, Kanpur, and Jaipur are just as likely to travel overseas as those from larger places.
Explore the rising visibility of Indian Street Food In USEggHolic
Indian street food is etched in billions of hearts worldwide. It involves a diverse range of delights and we are here to offer insight into them. Let’s explore!
This document summarizes a student's experience participating in a course called "Mistresses of Spices & Masters of Kitchens" at Srishti School of Art, Design and Technology. As part of the course, the student:
1) Learned about different communities' food practices and traditions through activities, readings, and a field trip. This included insights into how food relates to identity, culture, and family associations.
2) Helped organize a "First Friday Food Fest" where different regional cuisines were cooked and sold. The student worked with a Malayali group to make banana fritters and learned about cultural differences in working styles.
3) Took a field trip
Western culture is increasingly influencing Indian culture, especially in major cities. This is threatening many Indian traditions such as joint families, cultural values of caring for members of the community, and intergenerational bonds. As a result, Indian youth are growing up without strong connections to Indian culture or guidance from elders. However, Western culture also has benefits such as individualism and self-reliance. While adopting some Western ways, Indians should preserve their unique cultural identity and ensure future generations are well-versed in Indian traditions and values.
Delicious Indian Street Cuisines To Enjoy In SchaumburgEggHolic
Indian street food is getting more popular day by day in the cities of the USA. Let's explore the finest Street Dishes to tempt your moods and check out the new EggHolic restaurant that opened up in Schaumburg.
Indian cuisine is known for its diverse flavors, spices, and aroma. The country’s cuisine has a rich cultural heritage that has been influenced by different regions and religions.
This science presentation discusses nutritious eating and cultural food practices. It is presented by four group members and covers the importance of a nutritious diet for health reasons like weight control and reducing cancer risk. It also justifies distributing food to less fortunate groups and examines sensitive eating habits according to different religions in Malaysia such as Muslims eating with their hands and Indians starting meals together. The presentation promotes respecting religious cultures to build a prosperous multi-racial nation.
This document summarizes cutlery, table manners, and common foods in Chinese and Indian culture. It discusses that chopsticks and spatulas are commonly used cutlery in China, with chopsticks having a history of over 4,200 years. Chinese table manners include proper chopstick holding and not pointing with them. In India, cutlery varies regionally, but thalis, bowls, and glasses are commonly used, and table manners involve hand washing, praying before eating, and using the right hand only. The document also provides examples of common foods in the daily diets and beliefs around foods in Chinese and Indian culture, such as rice and meat being staples in China and variation by region in India
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Food Habits In Different Countries by Nikita Jain.Rnikitan9
The document discusses food habits in different countries. It explains that food choices are influenced by individual preferences as well as cultural, social, religious, economic, environmental and political factors. When people immigrate to new places, they may find local ingredients unavailable and adapt their traditional recipes accordingly. The document then provides specific details on food cultures and eating habits in Germany, India, and the United States.
Indian food encompasses thousands of regional cuisines that vary significantly based on available ingredients and cultural traditions. It has evolved over 5000 years of interactions with different groups, incorporating influences from places like Central Asia and the UK. Religions like Hinduism, Buddhism, Jainism, and Islam have all impacted food traditions and preferences. Core elements of Indian cuisine include extensive use of spices, prevalence of vegetarianism, and meals consisting of breads, rice, lentils, vegetables and desserts. Food plays an important role in social and religious customs.
Five reasons why India is a great destination for vegansAng Chong Yi
India is one of the most popular countries in the world and is known for its spicy, flavorful foods. India, renowned for its rich tapestry of culture, history, and cuisine, stands out as a remarkable destination for travelers from around the globe. While the country is often celebrated for its diverse vegetarian dishes, it also offers many options for vegan travelers seeking unforgettable culinary experiences. Here are five compelling reasons why India is a haven for vegans:
India has immense cultural diversity due to its large population and many ethnic groups, tribes, castes, and religions. Hinduism has had a profound influence on Indian society and culture due to its long history in India and the belief that karma determines one's next life. Cultural and linguistic interactions between groups have contributed to the development of languages like Urdu. The opening of India's economy to foreign investment since the 1970s has changed perspectives on multinational companies and introduced new elements to India's business culture.
Indian cuisine encompasses a wide variety of regional cuisines native to India that vary significantly from each other based on locally available ingredients. Indian food is heavily influenced by religious and cultural choices, shaped by beliefs like Hindu and Jain vegetarianism. Historical incidents such as foreign invasions, trade relations and colonialism introduced certain foods to India, while Indian cuisine also influenced cuisines worldwide through the spice trade.
Impact of Western Fashion on Indian Dressing Cultureijtsrd
Indian culture is considered as one of the oldest and richest culture and western culture is considered as the most advanced culture in the world. Both are different types of culture and followed in different parts of the world. Both cultures differ from each other in the traditional mindset, however, in today’s world both cultures are coming to a mix. But the most common and genuine fear among conservative Indians specially the elders is that the widespread of westernization amongst Indians. They suspect that Western goods, clothes, foods, festivals, style, language, and moreover Western thought is spreading and shows negative impact across the populace. The purpose of this paper is to look at the many reasons that cause such fears and analyze them by comparing them with reality and discuss the impact of westernization. Ranjana Nagarwal | Rajeev Kumar "Impact of Western Fashion on Indian Dressing Culture" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-6 | Issue-7 , December 2022, URL: https://www.ijtsrd.com/papers/ijtsrd52466.pdf Paper URL: https://www.ijtsrd.com/home-science/clothing-and-textiles/52466/impact-of-western-fashion-on-indian-dressing-culture/ranjana-nagarwal
Food plays a major role in defining cultural identity. One's food preferences provide insight into their cultural background, even if they are not consciously aware of it. While people can easily describe the foods they like to eat, they often struggle to explain why they prefer those foods. By examining someone's tastes, we can learn about their cultural background, as food is deeply intertwined with culture. Our food choices reflect our desire for authenticity and identity as part of a cultural group or individually.
This document discusses emerging fringe food trends in India that are influencing mainstream culture. It identifies several trends driven by fringe foodies, including making food themselves (MIY), revived interest in spirituality and Ayurveda, forming new types of "families" through shared meals, exploring global and regional cuisines, and growing their own food. The document calls on the food industry to support these fringe movements by providing local and niche ingredients, helping people connect over food, and making sustainable options more accessible. Brands that address these fringe needs through their products and events are best positioned to become the new mainstream.
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1. Define an electrocardiogram (ECG) and electrocardiography
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3. Describe the components of a normal electrocardiogram of a typical bipolar lead (limb II)
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1. Chapter 11, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 9, Human Physiology - From Cells to Systems, Lauralee Sherwood, 9th edition
3. Chapter 29, Ganong’s Review of Medical Physiology, 26th edition
4. Electrocardiogram, StatPearls - https://www.ncbi.nlm.nih.gov/books/NBK549803/
5. ECG in Medical Practice by ABM Abdullah, 4th edition
6. Chapter 3, Cardiology Explained, https://www.ncbi.nlm.nih.gov/books/NBK2214/
7. ECG Basics, http://www.nataliescasebook.com/tag/e-c-g-basics
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1. Why Indians are over-weight, stressed and unhealthy ?
Last year, medical journal Lancet reported a study of 20,000 Indian patients and found that
60 per cent of the world's heart disease patients are in India, which has 15 per cent of the
world's population.
This number is surprising because reports of obesity and heart disease focus on big fat
Americans and their fast food. What could account for Indians being so susceptible -- more
even than burger-and-fries-eating Americans? We are neither fat nor fast…….
Four causes : diet, culture, stress and lack of fitness seem to be the culprits.
DIET : There is no doctrinal prescription for vegetarianism in Hindu diet, and some texts
explicitly sanction the eating of meat. But vegetarianism has become dogma.
Indian food is assumed to be strongly vegetarian, but it is actually lacking in vegetables. Our
diet is centred around wheat, in the north of India, and rice, in the south of India. The second
most important element is daal ( Lentils ) in its various forms. By weight, vegetables are not
consumed much. You could have an entire South Indian vegetarian meal without
encountering a single vegetable. The most important vegetable is the starchy aloo (potatoes).
Green vegetables are not cooked in the flash-fried style in the healthy manner of the Chinese,
but are boiled or cut & fried till much of the nutrient value is killed. Spices are added which
sometimes kill the natural flavour of the vegetable. Excess spices are counter-productive.
Gujaratis and Punjabis are the two Indian communities most susceptible to heart disease.
Their vulnerability is increased because of recent life style changes. Both have a large peasant
population -- Patels and Jats -- who in the last few decades have moved from an agrarian life
in the village to an urban / city based one. They have retained their diet and if anything made
it richer, but their bodies do not work as much. This transition from a physically active life
with labour to perform to a sedentary one or a dependent one has made them very
vulnerable.
Gujaratis lead the toll for diabetes as well, and the dietary aspect of this is really the fallout of
the state's economic success. Unlike most Indian states, Gujarat has a rich and developed
urban culture because of the mercantile nature of its society. Gujaratis have been living in
cities for centuries. They have a large group of kith and kin ( relatives ) who meet often and
enjoy their food and festivals. Celebration is synonymous with special food !
This prosperity has given the Gujarati surplus money and, importantly, surplus time. These in
turn have led to snacky foods, some deep fried, some steamed and some, uniquely in India,
baked with yeast. Most Indians are familiar with the Gujarati family on holiday, pulling out
vast quantities of snacks the moment the train pushes off. This shows the tendency towards a
celebratory life.
Gujarati peasant food -- bajra (millet) roti, a lightly cooked green, garlic and red chilli
chutney, and buttermilk -- is actually supremely healthy. But the peasant Patel has
succumbed to the food of the 'higher' trader and now prefers the oily and the sweet.
Marathi peasant food is similar, but not as wholesome with a thick and pasty porridge called
zunka replacing the green. Bombay's junk food was invented in the 19th century to service
Gujarati traders leaving Fort's business district late in the evening after a long day. Pao bhaji,
mashed leftover vegetables in a tomato gravy served with shallow-fried buns of bread, was
one such invention of those days. More out of convenience than from a nutrition angle.
Though it is said to contain „bhaji‟ the mashed porridge has more oil and potatoes than any
other vegetable. Recent addition is the cheap “simla mirch‟ ( green capsicum ), which gives
green colour to it!
The most popular snack in Bombay is vada pao, which has a batter-fried potato ball stuck in a
bun. The bun -- yeast bread -- is not native to India and gets its name pao from the
Portuguese who brought it in the 16th century.
2. The travelling chef and TV star Anthony Bourdain called vada pao ( Indian Burger ) the best
Indian thing he had ever eaten, but it is heart attack food. Though Jains are a very small part
(one per cent or thereabouts) of the Gujarati population, such is their cultural dominance
through trade that many South Bombay restaurants have a 'Jain' option on the menu. This is
food without garlic and ginger. Since they are both tubers (as also are potatoes), Jains do
not eat them, because in uprooting them from the soil, living organisms may be killed (no
religious restriction on butter and cheese, however!). The vast majority of Ahmedabad's
restaurants are vegetarian. Gujaratis have no tolerance for meat-eaters and keep away from
eateries which serve both from the same kitchen.
Foreigners like Indian food, and it is very popular in England, but they find our sweets too
sweet. This taste for excess sugar extends also to beverage: Maulana Azad called Indian tea
'liquid halwa'. Only in the last decade have cafes begun offering sugar on the side, as diabetes
has spread.
CULTURE : India's culture encourages swift consumption. There is no conversation at meal-
time, as there is in Europe. As there are no courses during eating, it is fast and relentless.
You can be seated, served and be finished eating at a Gujarati or Marathi or South Indian
thali restaurant in 15 minutes ! All the food is served at the same time. You can make any
combination of food served and make your taste buds tingle with your recipe in morsel every
time. It is eating in the manner of animals: for pure nourishment. Individual foods are hardly
tasted and enjoyed for their own flavour. The recent trend of “buffet food” encourages the
mixing of food in the handheld plate itself! It is more complex when eaten standing.
We eat with fingers, as opposed to knives and forks, or chopsticks, resulting in the scooping
up of bigger mouthfuls. Because the nature of the food does not allow for leisurely eating,
Indians do not have a wine / drink with their meals. We drink our whiskey or wine before and
then stagger to the table ! This is the standard practice everywhere! Somehow it has become
a norm that Indian food cannot be consumed slowly along with a drink. Maybe because we
eat with our hands, we avoid picking up the drink !
As is the case in societies of scarcity, any rich food is considered good -- and ghee is a sacred
word in all Indian languages. There is no escape from fat. In India, advertising for healthy
eating also shows food deep fried, but in lower-cholesterol oil. Sugary sweet and deep fried
„Jalebi‟ is the typical Indian favourite ! At some places it is eaten with rich cream as well !
The insistence by family - 'thoda aur le lo' -- at the table is part of our culture of hospitality,
as is the offering of tea and perhaps also a snack to visiting guests and strangers. Middle
class Indians, even families that earn Rs.15,000 a month, will have servants to do the menial
jobs at home. Maids with knowledge of operating the washing machine are at a premium!
Work that the a normal European and American does, the Indian does not want to do ; like
cooking, cleaning, washing up. Painting the house, changing tyres, tinkering in the garage,
moving things around, getting a cup of tea at the office, these are things the Indian gets
someone else to do for him. There is no sense of private space and the constant presence of
the servants / relatives is accepted at home.
Gandhi's value to India was not on his political side, but through his religious and cultural
reforms. What Gandhi attempted to drill into Indians through living a life of action was a
change in our culture of lethargy and dependence. Gandhi stressed physical self-sufficiency,
and even cleaned his toilet out himself. He promoted a self-dependent lifestyle.
But he wasn't successful in making us change, and most Indians will not associate Gandhi
with physical self-sufficiency though that was his principal message. Indian men do no work
around the house. Middle class women do little, especially after childbirth. Many cook, but the
cutting and cleaning is done by the servant. Girls who are slim in their teens, they turn big-
waisted in their early 20s, within a few years of marriage. Even among boys, sports is a
distant third on the priority list of skills. The first is academic. Second is your choice….
3. STRESS : Since we are dependent on other people, we have less control over events. The
Indian is under stress and is always anxious. This is bad for his health. He must be on
constant guard against the world, which takes advantage of him: the servant's perfidy,
encroachment by his neighbours, cars cutting in front of him in traffic, the vendor's rate that
must be haggled down. Almost nothing is orderly and everything must be worried about.
You have to manage your affairs really well for a trouble free normal life !
In the Indian office, the everything including the payroll is a secret, and nobody is told what
the other does or makes. Now comes the paradox…..Knowledge about what another makes
causes great stress, which leads to comparison and criticism ! At the same time the lack of
information is also stressful, leading to spy games and office gossip. There is more anxiety
because of lack of knowledge and hence unhealthy relationships!
As individualism is not respected in India, merit comes from seniority and the talented but
young executive is stressed by the knowledge that he's not holding the position he deserves.
Indians are peerless detectors of social standing and the vertical hierarchy of the Indian office
is sacrosanct. Office itself is a synonym for „tension‟ ! People are known to live a double life. A
perfect Dr.Jackyl in the office with all mannerisms and style and a converted Mr.Hyde once
out of it ! Stories abound and gossip mills work overtime on these feeds! A rare boss in office
who is straight is also viewed with suspicion! This may cause of anxiety to the peer group.
Dennis Kux pointed out that Indian diplomats do not engage officially with an American of
lower rank, even if the American was authorised to decide on the matter. In the last decade,
when Indians began owning companies abroad, the Wall Street Journal reported on cultural
problems that arose. Their foreign employees learnt quickly that saying 'no' would cause their
Indian bosses great offence, so they learnt to communicate with them as with children.
Answering their Indian bosses in “present continuous tense” always………..!
Indians shine in the west where their culture doesn't hold them back.
In India honour is high and the individual is alert to slights from those below him, which
discomfort him greatly.
PHYSICAL FITNESS : There is distinct low interest in sports other than watching cricket on
TV ! Most people going out on a walk are actually on a stroll! The new generation –X has
embraced the gym though! Maybe more for the six pack abs than for fitness per se! There is
no culture of physical fitness as a norm! Fat is considered prosperous and cute and Indians
don't have an active middle age, other than the commute. There is actually no time for
physical fitness in the middle age years ! During the active office life say between 25 years of
age to the retiring age of 58 years, there is no or little time for family or self ! The first alarm
bell rings when the mandatory medical check-up at office comes in with some red marks !
That is when the „bell tolls‟ and one sits up! There is still a choice between physical work-out
and popping pills ! Yet, the final decision is common knowledge.
Past 58, they just crumble. Within society they must step back and play their scripted role.
Widows at that age, even younger, have no hope of remarriage because sacrifice is expected
of them. Middle age widowers must also reconcile to singlehood, and the family would be
aghast if they showed interest in the opposite sex at that age, even though this would be
normal in another culture elsewhere.
Elders are cared for within family, but are defanged when they pass on their wealth to their
son in the joint family. They lose their self-esteem as they understand their irrelevance, and
wither. If they linger they are depressed at their plight.
Awareness of the causes and accepting responsibility for the change would go a long way !
As Stephen Covey puts it…only ‟Change in the response‟ is the answer to a different result.
Better the response ….better the result !
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