1. E c u a d o r Joanna Ahn Ce Cheng Anouksha Gardner David Jay Alex Manning Steven Olson Jessica Stehr Frank Zhang

2. Appetizer: A typical meal starts off with a soup, usually the locro (a soup of potato, cheese and corn with half an avocado tossed in). Numerous grains are included in the soup Main Course: Llapingachos (cheesy potato cakes) Side Dish: Mote (a hard corn peeled with calcium carbonate solution) is boiled in saltwater and served Ceviche (marinated raw seafood in lime juice and chili, served with raw onion) Dessert: Morocho de leche (rice pudding flavored with cinnamon)

3. Llapingachos are cheesey potato cakes made primarily from cheese, corn and potatoes. It is often served with chorizo (sausage), lomo (steak), or pollo (chicken) and fried eggs.

4. INGREDIENTS: 1 serving = 15 cakes 8 Russet Potatoes 1 teaspoon of sunflower oil 1 white onion Mozzarella cheese 1 Tomato 2 Avocados Cilantro Half a cup of peanut butter Half a cup of milk TOTAL COST: $56.60

5. *Actual photos!

6. Basic Nutritional Information (Amount per Serving): Total Calories: 591 Grams of Fat: 31.8 g Protein (g): 20.3 g Cholesterol (mg): 25.2 mg Sodium (mg): 314.1 mg Vitamin A: 20.8% Vitamin C: 108.7%

8. Nachos are a common American meal (contrary to popular belief, the tortilla chip was actually invented in Los Angeles). The meal in itself is not in itself unhealthy. Nachos are easy to prepare. Nachos are enjoyable to eat. Rather, nachos become unhealthy because of the amount consumed.

9. INGREDIENTS: 4 servings of ground beef 8 servings of tortilla chips 4 servings of shredded cheese 4 servings of black olives 2 servings of jalapenos 2 servings of tomatoes Half an onion 2 servings taco seasoning TOTAL COST: Approximately $20

10. * Recipe serves 6 people Basic Nutritional Information (Amount per Serving): Total Calories: 643 Calories from Fat: 341 Grams of Fat: 37.71 g (58%) Protein (g): 34.37 g (69%) Cholesterol (mg): 99.77 mg (33%) Sodium (mg): 760.43 mg (32%) Vitamin A: 2.5 g Vitamin C: 4.13 g

12. Ecuador is a small agricultural country - A huge national distribution system not required Ecuador’s land for producing food is rich. Therefore: The food is fresher Preservatives are not as required - Manure still used more prevalently than fertilizer No seasons in Ecuador - many fresh fruits available all year round (e.g., berries, papaya) Lots of lush grass available for cattle grazing - Dairy products both nutritious and delicious - Can purchase fresh, raw milk by the pail Corn, beans and potatoes are the basics The basic starch is corn and potatoes (very different from the U.S.!)  US: 3,666 Calories (Overeating)  Ecuador: 2,531 Calories (close to recommended daily intake)

13. 1.What is the staple food of the diet? 2.What is the secondary food of the diet? 3.What is the supplement of the grain and vegetable diet? 4. How much refined foods are consumed? 5. What is the packaging of the foods?

14. Ecuadorian meal: contains little sodium and saturated fat (refer to graph!) contains more vegetables (onions, avocados, potatoes) (i.e., nutrients in the calories!)

15. http://www.britannica.com/EBchecked/topic/178721/Ecuador/271891/Agric ulture-forestry-and-fishing Don Matesz (1992), A Sustainable Diet: Beyond the Merely Meatless (pp.6)Washington : Island Press/Shearwater Books http://www.garyascott.com/2009/05/08/4935.html http://www.livestrong.com http://www.netrition.com/rdi_page.html

16. Joanna Ahn: Researched and compared values of each country’s meal; created powerpoint Ce Cheng: Sustainability guidelines and basis for each meal Anouksha Gardner: Cooked Ecuadorian meal (llapingachos) David Jay: Researched background information on American meal (nachos) Alex Manning: Shopped for llapingacho ingredients, Cooked Ecuadorian meal (llapingachos) Steven Olson: Cooked and researched American meal (nachos) Jessica Stehr: Researched general dietary information of Ecuador Frank Zhang: Lessons that can be learned & taught between the U.S. and Ecuador