1. HFA 4C Nutrition and Health- Mrs. M. fILINOV
Food staples
HFA 4C Nutrition and Health- Mrs. M. fILINOV

2. What are staple foods?
A food staple is a food that makes up the dominant part of a population’s diet. Food staples are eaten regularly—even daily—and supply a major proportion of a person’s energy and nutritional needs.

3. Some questions about the staple foods:
How geography of the region influences the production of staple foods in the area?
Does the staple food of a certain region meets the nutritional needs of the population? Why?
Typically, staple foods are well adapted to the growth conditions in their source areas.
For example, they may be tolerant of drought, pests or soils low in nutrients.
Farmers often rely on staple crops to reduce risk and increase the resilience of their agricultural systems.
A staple food does not meet a population's total nutritional needs: a variety of foods is required.
This is particularly the case for children and other nutritionally vulnerable groups.

4. Most food staples are inexpensive, plant-based foods.
Give few examples of staple foods that most people based their diet on?
The calories from the staple foods are plentiful?
What they are mostly used for in your body?
Food staples vary from place to place, depending on the food sources available.
Most food staples are inexpensive, plant-based foods.
They are usually full of calories for energy.
Cereal grains and tubers are the most common food staples.
Most people live on a diet based on one or more of the following staples: rice, wheat, maize (corn), millet, sorghum, roots and tubers (potatoes, cassava, yams and taro), and animal products such as meat, milk, eggs, cheese and fish.

5. Rice, corn (maize), and wheat make up two-thirds of this.
What are the three staple grains that make up two-thirds of the world’s food energy intake?
What the food staples traditionally depend on?
How and Why is this recently changing?
Food staples traditionally depend on what plants are native to a region.
However, with improvements in agriculture, food storage, and transportation, some food staples are changing.
For example, in the islands of the South Pacific, roots and tubers such as taro are traditional food staples.
Since 1970, however, their consumption has fallen, while consumption of cereal grains not native to tropical islands has increased by about 40 percent.
There are more than 50,000 edible plants in the world, but just 15 of them provide 90 percent of the world’s food energy intake.
Rice, corn (maize), and wheat make up two-thirds of this.
Other food staples include millet and sorghum; tubers such as potatoes, cassava, yams, and taro; and animal products such as meat, fish, and dairy.

6. What do people need to do to avoid malnutrition from eating mainly the staple foods of the region?
Foods that were particular to one region are becoming popular in regions where they don’t traditionally grow.
Quinoa, for instance, is a grain-like plant that is grown high in the Andes Mountains of South America. Today, quinoa is popular far outside of Latin America.
Although staple foods are nutritious, they do not provide the full, healthy range of nutrients. People must add other foods to their diets to avoid malnutrition.

7. STAPLE FOODS OF THE WORLD
Staple foods are written in red

8. Chinese-Japanese region
bamboo, millet, mustard, orange,
peach, rice, soybean, tea

9. Indochinese-Indonesian region
banana, coconut, grapefruit, mango,
rice, sugar cane, yam

10. Australian region
macadamia nut

11. Hindustani region banana, bean, chick-pea, citrus,
cucumber, eggplant, mango, mustard, rice, sugar cane

12. Central Asian region apple, apricot, bean, carrot, grape,
melon, onion, pea, pear, plum, rye, spinach, walnut, wheat

13. Near Eastern region
. almond, barley, fig, grape, lentil, melon, pea, pistachio, rye, wheat

14. Mediterranean region
. beetroot, cabbage, celery, fava bean, grape, lettuce, oats, olive, radish, wheat

15. African region
coffee, millet, oil palm, okra, sorghum, teff, wheat, yam

16. European-Siberian region
apple, cherry, chicory, hops, lettuce, pear

17. South American region
cacao, cassava, lima bean, papaya, pineapple, potato, squash, sweet potato, tomato

18. Central American and Mexican region
French bean, maize, pepper/chill), potato, squash

19. North American region
blueberry, sunflower

20. B4.3 identify the basic staple food items needed in a starter kitchen name some ingredients that are needed in our school kitchen