1. Jamaica
Kathryn Kelley

2. Auvil, J. (n. d. ). Retrieved from http://www. travelchannel
Bailey, M. (n.d.). Retrieved from
Julian, S. (n.d.). Retrieved from
Payne-Jackson, A., Alleyne, M. C., & Bishop, M. (2007). Jamaican Folk Medicine. Caribbean Quarterly, 53(4), 99. doi:103
(n.d.). Retrieved from
(n.d.). Retrieved from
(n.d.). Retrieved from
Wikipedia contributors. (n.d.). Retrieved from
References

3. Local Food Resources
Seafood: lobster, red snapper, mackerel, cod, kingfish, jack, whiting, bonito, and tuna
Fruit & Vegetables: scotch bonnet peppers, Callaloo, green bananas, plantains coconuts, ackee, Acerola, avocado, Calabaza, chayote, Yucca, garlic, ginger, guava, jackfruit, passion fruit, pineapple, Roselle, onion
Many crops were intoduced from tropical southeast asia
200 years of British rule, Jamaica became one of the world's leading sugar-exporting,
slave-dependent nations,

4. Food Influences
Indigenous people on the islands: Arawak and Taino from South America
Other inhabitants:
Spanish( first European arrivals) contributed the escovitched fish concoction
The Cantonese/Hakka developed the Jamaican patty, an empanada styled turnover filled with spiced meat
The African cuisine came from slaves that were controlled by the Europeans
Indian indentured laborers- curry
Chinese indentured laborers
British- many years of British colonialism
Spanish were the first european arrivals so they contributed to many of the dishes
African cuisine developed on the island as a result of the waves of slavery introduced by the Europeans
They also have chinese and east indian influences from the people who came as indentured workers that replaced slaves after emancipation. They brought the curry that Jamaicans use to season goat meat.
British influened as well after spanish influence because there were many years of british colonialism
Once a Spanish possession known as Santiago, in 1655 it came under the rule of England (later Great Britain), and
was called Jamaica. It achieved full independence from the United Kingdom on 6 August 1962.

5. Factors That Affect Food Choices
Christianity is the main religion
High levels of crime and violence
The Christian faith gained acceptance as
British Christian abolitionists and Baptist missionaries joined educated
former slaves in the struggle against slavery

6. Food Patterns

7. Popular dishes Curry goat Jamaican Patties (fried dumplings)
Ackee and salt fish
Fried plantain
Rice and peas
Fruit beverages
Jamaican rum
Jamaican patties had cantonese/hakka influence

8. Jamaican Cuisine Very diverse Rastafarian influence-
vegetarian approach to preparing food, cooking, and eating
Introduced many vegetarian dishes
Don’t eat pork
Cooking with little or no salt
Strict ones don’t eat any meat. Try to eat “ital” eating healthy and naturally

9. Jamaican Cuisine

10. Geography and Environment
Island country situated in the Caribbean Sea
Third largest island in Caribbean
Mountains dominate the island, including Blue Mountains
Surrounded by a narrow coastal plain
The island was mostly forests until the Spanish came and cleared land

11. Climate Tropical, with hot and humid weather
Higher inland regions are more temperate
Some regions in South coast are relatively dry rain-shadow areas
Lies in the hurricane belt of the Atlantic Ocean
Because of the hurricanes they suffer significant storm damage occasionally

12. Family Factors
Jamaican family includes a close-knit web of aunts, uncles, cousins and grandparents
Provide emotional and economic support
Very close to each other, most important group a person belongs to

13. Economy Major Sectors: agriculture, mining, manufacturing, tourism
Agricultural exports: sugar, bananas, citrus, coffee, rum, and yams

14. Health Concerns chronic non-communicable diseases:
cardiovascular disease, cancers, diabetes, and nutritional disorders
Economic access to food is a major cause of nutritional problems
Many live under the poverty line and in rural dwellings
high level of malnutrition observed with a high level of unemployment
The leading causes of mortality and morbidity in Jamaica are chronic non-communicable diseases, namely cardiovascular disease, cancers, diabetes, and nutritional disorders

15. Nutrition Related Concerns
Iron deficiency anemia:
Preschool children, pregnant and lactating women
Vitamin A Deficiency
Vitamin D Deficiency
Vegetarian/vegan diets
Covering body
Iron deficiency anemia is of public health concern in Jamaica.  It is especially high among preschool children, pregnant and lactating women
Sunlight is the major source of vitamin D and people who for cultural or religious reasons cover their whole bodies when outdoors are at risk of deficiency, as are those whose diets (vegetarian/vegan) do not contain an adequate vitamin D supply which is common because of the rastafarian influences

16. References
Auvil, J. (n.d.). Retrieved from and-drink/articles/the-best-jamaican-cuisine
Bailey, M. (n.d.). Retrieved from
Julian, S. (n.d.). Retrieved from
Payne-Jackson, A., Alleyne, M. C., & Bishop, M. (2007). Jamaican Folk Medicine. Caribbean Quarterly, 53(4), 99. doi:103
(n.d.). Retrieved from
(n.d.). Retrieved from
(n.d.). Retrieved from world-factbook/geos/jm.html
Wikipedia contributors. (n.d.). Retrieved from