subsaharan africa

Question 1

south africa

Answer 1

namibia, bostwana

Question 2

central africa

Answer 2

cameroon, democratic, republci of congo, angola

Question 3

western africa

Answer 3

nigeria, mali, mauritania

Question 4

south mediterranean/north africa

Answer 4

algeria, libya, egypt

Question 5

east africa

Answer 5

ethiopia, kenya, tanzania

Question 6

summary of african foods

Answer 6

flat bread (chapatti, injera)

grains: sorghum (sourdough-like), millet, teff, corn, wheat, rice
veg: okra, leafy green, squash(pumpkin)
starches: plantain + tuber
oil: palm(half SFA), peanut (healthier profile
diary: few tribal groups drink fresh milk (most ppl lactose intolerant)
meat: cow, lamb, goat, poultry, game/bush meat
legumes: peanut, cowpea, black bean
seeds: squash

Question 7

generalities about african food culture

Answer 7

main meal is lunch.

stew, soup, sauce w carb, plantain, unleavened wheat bread, fermented teff/sorghum flat bread.

Question 8

10 most popular foods in Africa

Answer 8

tagine
fried wheat bread
meat stew w peanuts
south african chile sauce
ugali/sadza - stiff porridge from maize
fufu: stiff porridge from pounded cassava, yam, plantain
rice pilau
injera: spongy sourdough 
fried plantain
meat roasted over charcoal

Question 9

african cereals

Answer 9

sorghum, millet, teff = native, grow in harsh enviro.
gluten free
= flat bread + porridge.
sorghum + millet make beer

=more successful crops. efficient grains.

Question 10

corn

Answer 10

introduced cereal (from Central America)
- corn has b1-nyasin but not bioavailable.l

• low B1 in diet = pollegra

Question 11

what are consequneces of pollegra

Answer 11

death
dermatitis
diarhhea
dementia

Question 12

what are other sources of b1

Answer 12

peanuts, animal meat

Question 13

what is cassava

Answer 13

tuber - first cultivated in South America

Question 14

cassava + cyanide

-> ? and how to avoid?

Answer 14

raw cassava = cyanogenic glycosides. can cause cyanide poisoning.
makes tapioca.
lots of carbs, lots of calories from 100g.
perrenial.
-> boil leaves, process roots

Question 15

what are symptoms of cyanide poisoning

Answer 15

impaired thyroid function, nerve function, paralysis + death

-> leg paralysis

Question 16

how to process cassava root

Answer 16

peel
soak (water 48-60 hrs)
cook (boil, roast, bake)
pair with protein (protein detoxifies when eaten together) = need to bound down cassava a lot

Question 17

yams

Answer 17

tuber. important for central/west african ppl
labor-intensive + physically demanding to harvest
not good source of amino acids
-> high prevalence of kwashiorkor (protein deficiency) in areas where eaten
NOT sweet potato

Question 18

palm oil

Answer 18

native to Africa
cheaper than healthier peanut oil
high in beta-carotene + tocotrienols (vitE form)
flesh palm oil = 50% sat fat
kernel (pit)palm is 80% sat fat

Question 19

whos more susceptible to cyanide poisoning?

Answer 19

women - prepping food.
poor nutrition status = more likely to experience toxicity.
eat lots of cassava.
those with low protein. protein can help detoxify.

Question 20

difference in cal + VitA precursors in yam + sweet potatoes

Answer 20

yam = 116kcal’ 6mg/100g
sweet potato: 76kcal/100g + 787 mg per 100g

RDA of VitA = 700F and 900M

Question 21

VitA - deficient bc?

Answer 21

not enough carotenoids, or not enough retinols.

night blindness.

Question 22

palm oil + our planet

Answer 22

• most widely consumed.
• in cosmetics + soap.
• grown in Africa, asia, south america.
• forest cut down for palm oil = deforestation = death of animals due to habitat loss.

Question 23

west africa type of diet

Answer 23

heavy in starch
low in meat
generous with fat
cooked in one pot

Question 24

in what dish is okra used??

Answer 24

gumbo = highly mucilaginous

Question 25

staple food?

Answer 25

fufu - pounded yams or cassava sometimes from grain. fufu generally served with soup/stew

Question 26

how to make fufu?

Answer 26

lots of pounding, use pestle and mortar. put cooked root into there + pound some more.

Question 27

origin of okra

Answer 27

African origin

Question 28

religions in eastern Africa, influences from?

Answer 28

``` east indian (chapatti, samosa) eastern orthodox - if adherent, vegan/vegetarian during fast. food developed to eat during this time. christian muslim local religions ```

Question 29

what is injera?

Answer 29

flatbread. ethiopia: make sourdough batter, leavened with local yeast in environment. tast of injera reflect taste within environment. each batch of bread, piece of dough taken out as starter - inoculate next bread. bread bubbles = due to fermentation of batter due to yeast. use teff = type of fine flour

Question 30

south africa -

Answer 30

``` blended cuisines - african, euro, south asian influences - make wines use maize + sorghum for porridge - lactose tolerant = soured/fermented milk/products ```

Question 31

what is kwashiokor?

Answer 31

protein deficienncy. need animal protein for nyasin. protein help protect from cyanide poisoning

Question 32

health of traditional African diet | - compare African American to Rural African. % of nutrient groups

Answer 32

colon cancer - lower risk due to traditional diet. - > african american: 15% protein, 35% fat. 75% of protein from animal source. 14g fibre - > rural african: 11% protein, 16% fat, 66% from plant sources. 66g fibre

Question 33

African Diet Swap Study

Answer 33

swap rural and African American diets. *small study, short period* -> swapped for 2 weeks. -> before + after diet swapped colonoscopy to sample bacteria in colon, check for biological markers of colon cancer. _> half american had polyps, no africans had -> african american - no variety, low veg, meat 3x a day. -> rural african: high grain,0--1x a day for meat. -> colonoscopy after. african diet, american had less inflammation, less risk factors for colon cancer. africans on american diet had greater markers for cancer, -> overall change in bacteira in gut. African diet = increase production of butyrate (fermenting fiber to make short-chain FA ) if no fiber, cant make butyrate. butyrate is likely healthy = less inflammation in gut, stops pathogen from crossing gut -> body. american diet = decrease butyrate production

Question 34

implications of study

Answer 34

short, limited number of respondents. implied that lower risk of colon cancer by changing diet (more veg, less meat) problem: bc african diet becoming more westernied = may see emergence of colon cancer