CHAPTER 17 Chinese American Food Practices


Dairy Foods Te lactose intolerance rate among East Asians is as high as 90%.44


391 Dairy and dairy products are not a major part of


the Chinese diet. Despite obtaining calcium from other food sources such as vegetables and legumes, calcium intake among Chinese individuals is very low, often less than 400 mg/d.45


Researchers have reported a high prevalence of


vitamin D deficiency among urban Chinese people.46 Although dairy consumption is low, milk and yogurt con-


sumption among Chinese people has been increasing during the last two decades, especially among children. Dairy is now available in most cities in China. While some people may not tolerate dairy, soy products are common in a traditional Chi- nese diet. Health care professionals can recommend soy milk fortified with calcium and vitamin D to increase the intake of these nutrients. Tofu is naturally high in calcium and can also fit into the typical Chinese diet. Families that are more acculturated may be more open to including dairy products. Overall, for Chinese American families, education should be focused on highlighting the American Academy of Pediatrics recommendation of milk intake for children older than 2 years of age or providing culturally acceptable, nondairy alternatives, such as fortified soy milk.


Fats and Oils Canola oil, corn oil, peanut oil, and soybean oil are some common cooking oil choices. Historically, lard was fre- quently used. Today, this fat source is used less often in daily cooking, but it may still be added to certain dessert recipes. Sesame oil and chili oil may be used as condiments, and sometimes in dipping sauces, for additional fragrance and flavor. Many Chinese dishes are traditionally stir-fried


lightly and quickly in a wok and in a small amount of oil; deep-frying is not common in traditional cooking. Chinese people often prefer high-temperature cooking methods because they tend to bring out more flavor and aroma from the food (wok hei, meaning breath of a wok). Cooking oil with a lower smoke point, such as extra virgin olive oil, should therefore be avoided.


Flavorings Garlic, ginger, scallions, star anise, black pepper, white pepper, chili pepper, Sichuan pepper, and five-spice powder (anise, star anise, clove, cinnamon, cassia, and Sichuan


pepper) are the common seasonings used in Chinese cooking. Sodium-containing seasonings such as salt, MSG, chicken bouillon powder, soy sauce, dark soy sauce, oyster sauce, and fish sauce are commonly used as well; see Chapter 18 for more about MSG. Preserved vegetables that are high in sodium may also be used for flavorings. Depending on the region, sugar and vinegar are also used in cooking.


Beverages


Chinese tea is the main beverage in China. Tere are four types of tea commonly consumed in China: unfermented green tea (e.g., Longjing tea), semifermented tea (e.g., oolong tea), fermented tea (e.g., black tea such as Pu Er tea), and flower-blended tea (e.g., jasmine tea and chry- santhemum tea). Teas are usually served without milk and mostly without sugar. Loose tea leaves are brewed in different containers without tea bags. Hot beverages (water or unsweetened tea) are often pre-


ferred over cold beverages. Tis practice is attributed partly to the practice of boiling water for safety before drinking and partly to avoiding cold water to lower the “heat” in the body and optimize digestion. Asian Americans more accustomed to mainstream American culture may also drink coffee and cold drinks with ice. Sweetened milk tea and yuen yeung (mix of tea and coffee) are beverages familiar among those from Hong Kong. Boba (bubble tea), originating in Taiwan, is popular among younger generations and typically made with some type of milk, tea, and tapioca balls. Tese drinks are often high in calories because they are generally mixed with whole milk and sugar or syrup. Medicinal herbal tea (some- times sweetened) also may be consumed. A 2013 WHO bulletin reported that China is experi- encing the greatest increase in alcohol consumption habits among its people compared with the rest of the world, and over half of Chinese men regularly consume alcoholic beverages.47


Beer, wine, and bai jiu (translated as white wine,


bai jiu is a Chinese hard liquor) may be consumed at social events. Asking about the amount and frequency of drinking is important in counseling sessions. Providing alternatives and strategies to limit the amount of alcohol people consume during social events can be helpful. Box 6 on page 392 lists some commonly served dishes in Chinese cuisine, which use the ingredients just described.


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