individuals. Greeks have gone through a nutrition transition over the last 40 years and the current diet has drastically changed (9,17,21,22,23,24).


Studies note that Greeks and other Mediterranean nations are consuming more calories and saturated


fat (10,11). The overall prevalence of obesity is 22.5%, while that of overweight is 35.2% (25,26). This may be due to several factors: increased income, a rise in the number of supermarkets, working women having less time to cook, eating out more often in fast-food restaurants, and less exercise. Urbanization and economic growth have led Greeks away from the traditional diet and to the adoption of a more westernized style of eating (27). Today highly processed food and fast food have become important in the Greek diet. Compounding the problemis that children in Greece are also not following a traditional Greek- Mediterranean diet. Their adherence is only 4% (28). The influence of the western diet can be seen in meals that are often very rich in meat and processed foods and contain more processed carbohydrates and fewer vegetables, and an increased intake of soft drinks and other sweetened beverages. Breakfast is often sugar-sweetened cereal and pastries, including mass-produced cookies and croissants. Since Greeks now work into the evening, lunch is usually something quick such as sandwiches, souvlaki, wraps, salads with cream-based dressings, and pasta.


Food is an important aspect of Greek life. Holidays, celebrations, and religion all center on food.


Starting in ancient Greece, food had a symbolic meaning. Ancient Greeks used olive oil, bread, and wine as part of the dietary model, or what is called a food ideology (29). For the Greeks, these foods, along with honey and figs, represented frugality and the simple life, as well as loyalty to their country. Since these key foods were produced in Greece, it was not necessary to import rare luxury foods. Today Greeks are returning to that mentality, giving high value to Greek products and food that is grown or prepared in Greece.


Another important aspect of eating for the Greeks is the social element. It is rare to see a Greek eating


alone or eating quickly. Eating for Greeks is a social event, again going back to antiquity when Plutarch, a Greek historian, said, “We do not sit at the table to eat, but to eat together.” Meals in Greece, for the most part, last a long time, particularly when eating out.


The Greek meal is not usually separated into courses. All the dishes are served at the same time, family


style, and the host serves the guests; or in more informal instances, each person serves himself or herself. Cooking in Greece involves various methods. The most popular is stewing. The vegetable-based


dishes are cooked with tomato, but also many meats are cooked in a pot on the stove top. The tomato sauce used includes a combination of onion sautéed in olive oil and tomato. Sometimes garlic is added, as well as various herbs. These dishes are often called kokkinista from the word kokkino, which means red. Roasting and baking are less common methods of cooking and are mostly for special occasions. Even as recently as 30 years ago, many homes did not have an oven, and food was roasted at the local bakery instead of at home. Frying is also a common method of cooking, particularly for vegetables. Potatoes, zucchini, eggplant, as well as vegetable patties, are fried in olive oil. Research has shown that frying does not increase the risk of coronary heart disease among individuals following a Mediterranean-style diet who use fresh olive oil that has not been reused (30).


Many desserts are made with olive oil and contain no animal products; more festive recipes use butter,


considered a luxury due to its expense. Honey and nuts, particularly walnuts and almonds, are commonly used in desserts.


Current Greek cooking practices also involve other cuisines as well as other ingredients including heavy cream, imported cheese, soy, and nonlocal grains such as quinoa.


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