1. Healthy Eating Habits Instructor: Lyra Riabov Presenter: Aleena Tangsutjaritwong ESL Level: 5

2. Outline  What are Healthy Eating Habits?  Nutrition Facts  Compare USA and Thailand diets  American Diet  Thai Diet  Thai area restaurants

3. What are Healthy Eating Habits?  A nutritionally balanced diet What is a nutritionally balanced diet?  There are six types of nutrients: water, carbohydrates, fats, proteins, vitamins, and minerals

4. How to balance your nutritional diet? Follow the dietary guidelines:  Eat a variety of food  Balance your food intake with physical activity  Choose a diet with plenty of grain products, vegetables, and fruit.  Choose a diet low in fat  Choose a diet moderate in sugars, salts, sodium  Drink alcoholic beverages in moderation

5. Difference Between American and Thai Diets American Diet  Butter  Cheese  Meats  Vegetables  Fruit  Breads  Beverages Thai Diet  Rice  Fish  Herbs  Vegetables  Fruit  Meats  Water

6. Thai Food Pyramid "Thai food is often a contrast of sweet, sour and salty flavors."

7. Thailand Food Recipes. Appetizer : THOD MAN PLA(CURRIED FISH CAKES) 1/2 kg boneless fish steak,minced 1/2 kg boneless fish steak,minced 1/4 kg winged beans or French beans, finely chopped 1/4 kg winged beans or French beans, finely chopped 1 egg, beaten 1 egg, beaten 1/4 cup chopped shallots 1/4 cup chopped shallots 1/4 cup chopped garlic 1/4 cup chopped garlic 1/4 cup chopped lemon grass 1/4 cup chopped lemon grass 1/2 tablespoon chopped coriander root 1/2 tablespoon chopped coriander root 1/2 tablespoon chopped galanga root 1/2 tablespoon chopped galanga root 1 tablespoon chopped krachai root 1 tablespoon chopped krachai root 1/2 teaspoon peppercorns 1/2 teaspoon peppercorns 1/2 teaspoon grated kefir-lime rind 1/2 teaspoon grated kefir-lime rind 1 tablespoon shrimp paste 1 tablespoon shrimp paste 5-10 dried chillies, seeded, soaked, and shredded 5-10 dried chillies, seeded, soaked, and shredded 1/2 tablespoon salt 1/2 tablespoon salt 1 cup vegetable oil 1 cup vegetable oil

8. Cooking Direction for Curried Fish Cakes Pound or grind together the shallots, garlic, lemon grass, coriander root, galanga root, krachai root, peppercorns, grated kaffir-lime rind, shredded dried chillies, salt, and shrimp paste to a fine paste. Pound or grind together the shallots, garlic, lemon grass, coriander root, galanga root, krachai root, peppercorns, grated kaffir-lime rind, shredded dried chillies, salt, and shrimp paste to a fine paste. Put the minced fish in an electric blender, and blend in the curry mixture. Put the minced fish in an electric blender, and blend in the curry mixture. Add the beaten egg. Add the beaten egg. Pour the curried fish mixture into a large bowl. Pour the curried fish mixture into a large bowl. Mix in the chopped beans. Make flat, round fish cakes. Mix in the chopped beans. Make flat, round fish cakes. Heat the oil in a frying pan, and deep-fry the fish cakes until golden brown. Heat the oil in a frying pan, and deep-fry the fish cakes until golden brown. Serve with cucumber dressing. Serve with cucumber dressing.

9. Thailand Food Recipes. Main course: Thai Lemon Grass Soup 175-225g (6-8 oz) raw large prawns175-225g (6-8 oz) raw large prawns 2 teaspoons vegetable oil2 teaspoons vegetable oil 625 ml (20 fl oz/2 ½ cups) light fish stock625 ml (20 fl oz/2 ½ cups) light fish stock 2 thick stalks lemon grass, finely chopped2 thick stalks lemon grass, finely chopped 3 tablespoons lime juice3 tablespoons lime juice 1 tablespoons fish sauce1 tablespoons fish sauce ½ fresh red chili, seeded and thinly sliced ½ fresh green chili, seeded and thinly sliced ½ teaspoon crushed palm sugar Coriander leaves, to garnish 3 kefir lime leaves, chopped

10. Cooking Direction for Thai Lemon Grass Soup Peel prawns Peel prawns Heat oil Heat oil Fry prawn Fry prawn Stir in stock and boil Stir in stock and boil Add lemon grass, lime juice, fish sauce, lime leaves, chilies, and sugar Add lemon grass, lime juice, fish sauce, lime leaves, chilies, and sugar Add prawns Add prawns Nutritional Analysis (per serving): Calories 100Carbohydrate 5 grams Protein 10 grams Cholesterol 65 mg Fat 4 grams Sodium 553 mg

11. Thailand Food Recipes. Desert: SANGKHAYA FAKTHONG(CUSTARD PUMPKIN) Thailand Food Recipes. Desert: SANGKHAYA FAKTHONG(CUSTARD PUMPKIN) small pumpkin small pumpkin 5 chicken eggs 5 chicken eggs 1/3 cup palm sugar 1/3 cup palm sugar pinch of salt pinch of salt 1 cup coconut cream 1 cup coconut cream

12. Cooking Directions for Custard Pumpkin Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp. Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp. In a mixing bowl, light whisk the eggs, add the sugar, salt and coconut cream. In a mixing bowl, light whisk the eggs, add the sugar, salt and coconut cream. Stir until well blended. Stir until well blended. Pour the mixture into the pumpkin and cook in a steamer (for approximately 20 minutes) until the custard is set. Make 4 serving Pour the mixture into the pumpkin and cook in a steamer (for approximately 20 minutes) until the custard is set. Make 4 serving

13. Thai area Restaurants Chiangmai Amherst Chiangmai Portsmouth Thai restaurants in Manchester Thai restaurants in Manchester Thai Yellow Pages Thai Yellow Pages

14. References  www.unf.edu/groups/snc/articles/healthe.htm www.unf.edu/groups/snc/articles/healthe.htm  www.scu.edu/cshc/he-eating.cfm www.scu.edu/cshc/he-eating.cfm  www.semda.org/info/pyramid.asp?ID=4 www.semda.org/info/pyramid.asp?ID=4  http://images.google.com/images?q=Thai%2Bfood&hl=en&lr=&e=UTF-8&sa=N&tab=wi http://images.google.com/images?q=Thai%2Bfood&hl=en&lr=&e=UTF-8&sa=N&tab=wi