Conclusion

Asian food and the diets of Asians are often believed to be the model of healthful eating. Rice and fruit figure prominently in each country's typical meal. However, as diets have diversified, chronic diseases, such as heart disease, stroke: loss of blood supply to part of the brain, due to a blocked or burst artery in the brain processed food: food that has been cooked, milled, or otherwise manipulated to change its quality carbohydrate: food molecule made of carbon, hydrogen, and oxygen, including sugars and starches fiber: indigestible plant material which aids digestion by providing bulk chronic: over a long period heart disease: any disorder of the heart or its blood supply, including heart attack, atherosclerosis, and coronary artery disease nutrition: the maintenance of health through proper eating, or the study of same have begun to affect Asians in a new and different way. Further, as weather patterns change over time and natural disasters occur, Asia, a largely agricultural society, is not always guaranteed a good crop. Asian food and nutrition is deeply rooted in the availability of food in each country. International organizations such as the United Nations Food and Agricultural Organization and Oxfam International continue to work on programs that ensure that continents like Asia will not suffer food shortages in the future. see also Asian Americans, Diets of; Dietary Trends, International.

M. Cristina F. Garces

Bibliography

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