Culture, eating behavior, and infectious disease control and prevention

Guansheng Ma 한국식품연구원 2020 Journal of Ethnic Foods Vol.7 No.-

Humans need to obtain nutrients from foods for survival and health. Culture and belief play important roles in food selection and intake. Throughout human history, dietary factor has been one of the important factors inducing and causing outbreaks of infectious diseases. If unhealthy eating behavior, like eating raw/undercooked food or meat and products from wild animals, are not abandoned, foodborne infectious diseases will remain an important risk factor of outbreaks and epidemics. The misconception of dietary culture is one of the important factors that triggers unhealthy eating behavior. Therefore, it is vital to change people’s conceptions and knowledge about what is healthy to eat, in order to completely eliminate unhealthy eating behavior and prevent the recurrence of foodborne infectious diseases. Meanwhile, many factors such as family, society, region, and religion should be involved in.

Nutrition and Health in China

Guansheng Ma 한국식품영양과학회 2015 한국식품영양과학회 학술대회발표집 Vol.2015 No.8

Food, eating behavior, and culture in Chinese society

Guansheng Ma 한국식품연구원 2015 Journal of Ethnic Foods Vol.2 No.4

Humans need to obtain nutrients from foods in order to survive and be healthy. The requirements of energy and nutrients are different due to differences in race, age, sex, and physical activity level. People living in different places take nutrients from different kinds of food; therefore, nutrition is a cultural biological process rather than a simple physiological and biochemical process. Food intake can directly influence one's biological function through life, as its results are on a biological level. When people eat, the process can be influenced by economic, politics, culture, and many other factors.

Nutritional characteristics and health effects of regional cuisines in China

Na Zhang,Guansheng Ma 한국식품연구원 2019 Journal of Ethnic Foods Vol.6 No.-

Background and objectives: Cuisine is the characteristic manifestation of the regional culture of Chinese food, which was formed and developed along with the distribution of physical geography and environment, the development of productivity and economy, cultural environment, ethnic food diversity, religion, and psychological and physiological factors. With the rapid development of the economy, food industry, and catering industry, various local cuisines learn from each other and develop greatly. The health consciousness of Chinese residents has gradually increased, and the requirements for nutrition and health of cuisine have also become higher and higher. The nutritional characteristics of regional cuisines and their effects on human health are increasingly being studied by scientists. The development of cuisine is facing new opportunities and challenges. It is necessary to understand the nutrition and health characteristics of cuisine and to take measures to reform and innovate the development of cuisines. The primary purposes of this paper are to introduce the formation and development of cuisines, to analyze the nutritional characteristics and health effects of four most influential regional cuisines—Sichuan Cuisine, Jiangsu cuisine, Shandong cuisine, and Cantonese, and to propose suggestions on future reform and innovation of cuisines. Methods: An online search with the following keywords of Chinese language and English language (cuisine OR dietary OR food) and (Chinese OR China) and (health OR diseases OR nutrition) was performed between January 1980 and September 2019. Multiple databases were used including CNKI, WanFang, PubMed, Health and Medical Collection, LWW, and OVID. The focus was on Chinese studies about cuisine, nutritional characteristics, and health but drawing on literature all over the world. Then, nutritional characteristics and health effects of regional cuisines in China in these related literatures were analyzed and summarized in this paper. Results and conclusions: Different cuisines have their specific nutritional advantages and disadvantages. The health statuses of the residents are closely associated with the dietary structure and food composition in regional cuisines. Regional cuisines need to be reformed and innovated ceaselessly to promote national health. It is necessary to adopt a scientific cooking method, increase food consistency and variety, and develop healthy dishes. The awareness of the nutrition and health among chefs and residents should be enhanced. The safety and hygiene of the restaurants should be strengthened in order to adapt to the transformation of the dining mode and to further standardize the evaluation criterion of dish.

Noodles, traditionally and today

Na Zhang,Guansheng Ma 한국식품연구원 2016 Journal of Ethnic Foods Vol.3 No.3

Chinese noodles originated in the Han dynasty, which has more than 4,000 years of history. There are many stories about the origin of noodles. To a certain extent, noodles also reflect the cultural traditions and customs of China, which essentially means “human nature” and “worldly common sense”. There are thousands of varieties of noodles in China, according to the classification of the shape of noodles, seasoning gravy, cooking craft, and so on. Many noodles have local characteristics. Noodles are accepted by people from all over the world. The industrial revolution and the development of the food industry realized the transition from a traditional handicraft industry to mass production using machinery. In addition, the invention of instant noodles and their mass production also greatly changed the noodle industry. In essence, noodles are a kind of cereal food, which is the main body of the traditional Chinese diet. It is the main source of energy for Chinese people and the most economical energy food. Adhering to the principle of “making cereal food the main food”, is to maintain our Chinese good diet tradition, which can avoid the disadvantages of a high energy, high fat, and low carbohydrate diet, and promote health. The importance of the status of noodles in the dietary structure of residents in our country and the health impact should not be ignored.

The culinary culture, characteristics, and nutritional value of Su cuisine in China

Li Huilun,Ma Guansheng 한국식품연구원 2022 Journal of Ethnic Foods Vol.9 No.-

Su cuisine (Jiangsu cuisine) belongs to the Eight Great Cuisines in China. The origin of Su cuisine can be traced back to the Spring and Autumn period (771–476 B.C). The flourish of Su cuisine was the outcome of the economic boom in Tang (618–907) and Song (960–1279) Dynasties. The choice of ingredients is diverse since the region are rich in natural resources. After strict selection of ingredients and exquisite preparation of food, most dishes of Su cuisine have a fine presentation and a natural taste. Famous for the highly skilled processing technique, subtle flavor, and delicate appearance, Su cuisine is widely served on various occasions, including the state banquets of China. Currently, Cantonese and Sichuan cuisine are well accepted globally, while the international popularity and influence of Su cuisine remain low. Therefore, this article aims to introduce the culinary culture, characteristics, and traditional dishes of Su cuisine in detail. Moreover, a palatable taste is not equivalent to desirable health outcomes. The wide variety of vegetables, herbs, and high-quality animal proteins used in Su cuisine is allied with the recommended healthy eating behavior. On the other hand, some traditional Su cuisine dishes are rich in refined carbohydrates. Thus, we performed a literature review of the current scientific evidence regarding the health effect and nutritional value of Su cuisine. The related literature was searched in Chinese and English using the CNKI, WanFang Data, PubMed, Google Scholar, Web of Science, and Embase database.

Cantonese morning tea (Yum Cha): a bite of Cantonese culture

Guo Kaiwei,Zhang Na,Zhang Jianfen,Zhang Manman,Zhou Mingzhu,Zhang Yue,Ma Guansheng 한국식품연구원 2023 Journal of Ethnic Foods Vol.10 No.-

Among various types of breakfast in China, Cantonese morning tea (Yum Cha) is unique in its form and feature. Morning tea is a Cantonese tradition of morning activity, originated in the Qing dynasty. After years of change, it has evolved to the current form, serving an assortment of small dishes (dim sum) alongside Chinese tea. The classification of Chinese tea is based on the colors, shapes, aroma, and fermentation degree. Several types of dim sum dishes in Guangdong are categorized according to the region, ingredients selection, taste, and cooking methods. Yum Cha has a unique etiquette that is different from the folk cultures in other areas. Morning tea plays an essential role in influencing the dietary patterns and eating habits of Cantonese people. In addition, morning tea supports social interactions and connections of daily human life, providing a practical and acceptable channel for old friendships to nurture and new bonds to build. As a symbol of local culture, morning tea shapes Cantonese people physically and mentally. Therefore, the Yum Cha culture should be valued and propagated.