Running head: CULTURAL SCHOLARLY: CHINA 1

Cultural Scholarly: China

Nga Le
Ferris State University


Florence Dood
October 04, 2013
CULTURAL SCHOLARLY: CHINA 2

Cultural Scholarly: China
In reviewing the article Comparison of International Food Guide Pictorial
Representations, various important considerations were brought into light in regards to the
development and revision of food pyramids from around the world. Those considerations are that
various cultures have different food availabilities, food preferences, dietary pattern, and cultural
definitions of food.(Painter et al, 2002, p. 484). It is of great benefit for healthcare providers
such as nurses who have the most face-to-face interaction with patients to be aware of and
understand these important considerations in order to effectively educate, set goals, and
implement care plans that best address the patients individual needs and promoting compliancy
to a culturally diverse population. For this paper, the focus will be on China, their topography,
agriculture, culture and religious influence on food preferences.
Location of country and its topography in relation to food/agriculture
Chinese people are diverse in their countries of origin. The style of cooking and the type
of food produced depends on the nature of the location of each region in China. Located in East
Asia, on the western shore of the Pacific Ocean, the People's Republic of China (PRC) has a
land area of about 9.6 million square kilometers, and is the third-largest country by landmass in
the world, next only to Russia and Canada (China in brief, 2000, para. 8). Chinas topography is
varied and complicated, with towering mountains, basins of different sizes, undulating plateaus
and hills, and flat and fertile plains, (China in brief, 2000) enabling drastic variations in climate
and temperature belts, with dry and moist zone areas. For example: Northern China is frozen for
8 months of the year, and other parts of the country have rainfall of only about two inches a year,
where in other parts in can rain up to 75 inches a year (Asia for Educators, 2009). Additionally,
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50 percent of China is very dry with the rainfall decreasing as one goes from east to west (Asia
for Educators, 2009, para. 6).
Chinas terrain descends in four steps from west to east (China in brief, 2000, para. 3).
The top step is the Qinghai-Tibet Plateau (4,000 m above sea level), also known as roof of the
world (China in brief, 2000, para. 5). The next steps are Inner Mongolia, Loess and Yunnan-
Guizhou plateaus, and the Tarim, Junggar and Sichuan basins, with an elevations between 1,000
m and 2,000 m (China in brief, 2000). The third steps start at the Greater Hinggan, Taihang,
Wushan and Xuefeng mountain ranges heading toward the eastward coast out into the ocean, in
a continental shelf, the fourth step of the staircase (China in brief, 2000).
Due to Chinas geographical and climate differences, each region has different eating
habits and cooking methods. Regions with hot climates like that of Sichuan and Hunan are well
known for their spicy foods. For when the spicy foods are eaten, it helps to facilitate perspiration,
which has the overall effect of cooling the body so that extreme temperatures can become more
bearable (Asia for Educators, 2009, para. 3).
Main agriculture of the region
Chinas main grains are paddy rice, wheat, corn, soybeans and tuber crops (China in
brief, 2000). Total grain output: two-fifths is paddy rice that is grown mainly in the Yangtze
River valley, one-fifth is wheat that is planted mainly on the North China Plain, one-fourth is
corn that is grown throughout China, and the remaining crops are soybeans, sweet potatoes
(China in brief, 2000).
Chinas cash crops include cotton, peanuts, rape, sesame, sugarcane, tea, tobacco,
mulberry, and fruit (China in brief, 2000). Cotton is grown mainly along the rivers in Xinjiang,
peanuts are grown in Shandong, Guangdong, Guangxi and Liaoning, and rape is produced along
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the Yangtze River and in the Sichuan Basin, with sugarcane growing in southern China, and
beets in Heilongjiang, Jilin and Inner Mongolia (China in brief, 2000).
Additionally, China has more than 300 million acres of exploitable grasslands,
distributed mainly throughout Inner Mongolia, the basin between the Tianshan and Altai
mountains in Xinjiang and on the Qinghai-Tibet Plateau (China in brief, 2000, para. 5). China
has over 400 species of domestic animals, such as cattle, sheep, pigs, horses, donkeys, mules,
camels, chickens, ducks, geese and rabbits; since 1978; the outputs of meat, eggs, milk and
leather products have doubled and redoubled, and they have been exported in large quantities
(China in brief, 2000, para 6). And with the vast body of freshwater and saltwater, deep-sea
fishing has proved to be profitable with more than 20 deep-sea fishing companies set up business
in China.
Staple foods for the region
China is known to be the worlds largest rice producer, therefore, it does make sense that
rice is Chinas top staple food, especially in South China. Rice in China is like bread, potato, and
pasta in the Western diet (EthnoMED, 2000). There are different types of rice: sweet rice, long
grain rice, short grain rice, jasmine rice, and brown rice. Rice is eaten in almost every meal.
Historically in China, Chinese people believed that rice was more precious than pearls or jade,
and was treated most respectfully. Every grain of rice represents a hardship and labor. Parents
tell their children to finish every grain of rice in the bowl; otherwise, they will marry someone
with a pimple-scarred face (EthnoMED, 2000, para 8). Rice is commonly eaten steamed, but it
can be stir-fried, pot bake, or boiled into porridge. Rice can also be used to produce wines, beers,
and vinegars. Wheat is another staple food in China, dominantly in North China. Wheat is
largely eaten in forms of noodles, dumplings, steam buns, pancakes and breads. Rice or wheat in
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the form of noodles is another very important stable food in the Chineses diet. It can be served
hot or cold in soups, stir-fried, or fried. Certain noodles such as Shou Mian symbolize long life
and good health according to Chinese traditions (Personal communication, 2013).
Major religion(s) and influence on food intake
China is a country with great diversity of religions with various faiths and ideology about
diet, health, and spiritual wellness. Chinas main religions are Buddhism, Islam, Christianity,
Chinas indigenous Taoism, along with Shamanism, Eastern Orthodox Christianity and the Naxi
peoples Dongba religion (China in brief, 2000, para. 6). The following are some examples of
how religions can influence food choices in China.
Buddhism is the only foreign religion that has been widely accepted in China. Most are
vegetarians, but some Buddhists have been known to also include fish in their diet. Most do not
eat meat and abstain from all beef products (Religion and Dietary Practices, 2013, para. 7).
The three most recognized festivals for feasting, resting, and fasting are the birth, enlightenment,
and death of Buddha (Religion and Dietary Practices, 2013). Buddhist monks fast on certain days
following the moon cycle, and often avoid eating solid foods after noon hour (Religion and
Dietary Practices, 2013).
The Islamic Muslims eating practices follow the dietary laws called Halal, a term for all
permitted foods (Religion and Dietary Practices, 2013, para 6). Pork and birds of prey are
known as Haram are forbidden and tea, coffee, and alcohol are discouraged (Religion and
Dietary Practices, 2013). Fasting on Monday and Thursdays in general, but during the month of
Ramadan (the ninth month) daylight hours fasting will take place, the fasting is broken in the
evening with partaking of a meal called the iftar, which includes dates and water or sweet drinks.
(Religion and Dietary Practices, 2013). The month of Ramadan is an important religious duty in
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Islam, it is devoted to prayer, fasting, and charity (Religion and Dietary Practices, 2013). In the
month of the Ramadan food serves as a reminder to the Muslims of the poor, to cleanse the
body, and to foster serenity and spiritual devotion (Personal communication, 2013, para. 4). On
the tenth month of the Islamic year, which is called Shawwal, fasting will take place for six days
(Religion and Dietary Practices, 2013). It is believed that during this time, God will reveal the
holy book of Islam, the Quran, and the prophet Muhammad (Personal communication, 2013).
Lastly, Eastern Orthodox Christians believe that self-restraint is the source of all good
(Religion and Dietary Practices, 2013). Eastern Orthodox Christianity practices an Orthodox life
that includes fasting, since its intrinsic value is part of the development of spiritual life
(Religion and Dietary Practices, 2013, para 6).
Typical meal patterns of the general population
Food is of paramount importance to the Chinese peoples way of life. Chinese people
thoroughly enjoy food. For the Chinese, close bonds and relationships are made with good food.
Freshness is essential in Chinese cooking. It is common for Chinese people to go to the local
market every day to purchase fresh live seafood, meats, seasonal fruits and vegetables, and
cooked goods fresh out of the steamer or oven. Chinese people are not as concerned about
nutritional value and fat as much as they are about the foods texture, flavor, color, and aroma
(EthnoMed, 2013, para 3). Their daily meal is typically made up of four food groups: grains,
vegetables, fruit, and meat. Most Chinese dishes are prepared in small bite size pieces to
facilitate easy eating. Traditionally, the Chinese culture considers using knives and forks at the
table barbaric due to fact that these implements are regarded as weapons (Food & Drink,
2013, para 2). For meal set-up, everyone is given their own small bowl of rice to eat along with
the main dishes and soups. Main dishes and soups are placed in the center of the table and are
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shared by everyone at the table. Cold beverages are discouraged and are not served at meal-time,
as it is believed to be harmful to the digestive process. Instead, hot tea or hot water is served with
dinner, for the Chinese believe it helps facilitate digestion, especially of greasy foods.
Vegetarianism is practiced by a relatively small proportion of the population (Food &
Drink, 2013, para 6). Unlike the stereotypical impression, the Chinese vegetarian does not eat a
lot of tofu, (Food & Drink, 2013, para 6) rather they eat a large variety of vegetable dishes with
small amount of meat in the dish for flavoring. The true vegetarian are practice by the Chinese
Buddhist, who eats no meat at all.
Traditionally Chinese cooking involves a lot of soups and al-dante style stir-fries, and not
much of deep fried food (EthnoMED, 2000), contrary to what is seen in the Chinese restaurants
in America where there are dishes such as sweet and sour pork, almond fried Chicken, and deep-
fried shrimp. These fried foods are used to promote business and to please western tastes
(EthnoMED, 2000, para 5).
The Chinese consume small amounts of dairy or not at all relating to the fact that Asian
tend to have certain degree of lactose intolerance. Soymilk and tofu instead are thoroughly
enjoyed, which also contains adequate amount of protein and calcium. Occasionally, preserved
foods take part in the Chinese diet, such pickled vegetables (cabbage & mustard greens), eggs
(salted, tea or thousand year old eggs), seafood, and fruits. Sweets are rarely eaten, usually only
at special occasions such as weddings and birthdays. Fruits are the ideal sweet or dessert. There
is also sweetened bean paste filled buns, rice pudding, and bean soups that can be cook in lots of
variations, some are cook with peanut, barley, lotus seeds, and dried fruits like plumbs.


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Holidays or feasts that include food
Chinese people love to eat and always will find a reason to get together. Between
weddings, birthdays, graduation, and welcoming or farewell parties, there are the Chinese's
traditional holidays and festivals including the Spring Festival, the Lantern Festival, Pure
Brightness Day, the Dragon Boat Festival, the Mid-Autumn Festival, and the biggest holiday of
all: Chinese New Year. Other holidays that were introduced to China by the ethnic minorities
who reside in China include: the Water Sprinkling Festival of the Dai people, the Torch Festival
of the Yi people, the Festival of the Tibetan people, and the Jumping Flower Festival of the Miao
people. With most holidays, festivals, or any festivity, a banquet dinner will be given. An event
for family and friends gathering with lots of foods such as slow cooked pork shank and beef,
soup, seafood (shrimp, lobster, crab, fish), duck, seasonal vegetables, fresh fruits and sweet buns
or soup for dessert (Ni, 2013). Family and friends will celebrate, eat, share laughter, and toast to
good health and prosperity.
Foods avoided for health, religion or cultural reasons
Many believe in China that there is a positive (Yang) and a negative (Yin) energy in the
type of food you eat. This believe has been the basic guideline for social, political, medical, and
dietary usage (EthnoMED, 2000, para. 3). Food choices have to be carefully selected in order to
maintain a balanced state of energy to maintain health. If the energy is off, illness and diseases
will happen. This importance of balancing forces has been a part of Chinese thought for
thousands of years (EthnoMED, 2000, para. 5). Examples of the Yin foods are melons, water
crest, bean sprouts, soybeans, cilantro, oranges, pop, ice cream, and oysters. If Yin type of
foods are eaten excessively and are thought to cause stomachaches, diarrhea, dizziness,
weakness, and coldness in the body (EthnoMED, 2000, para. 2). Examples of the Yang foods
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are chili peppers, garlic, onion, eggplant, pineapple, mango, cherry, peanuts, beef, turkey,
shrimp, fried chicken, and pizza. If Yang types of foods are eaten in excessive these foods are
thought to cause skin rashes, hives, pimples, nose bleeds, gas, indigestion, constipation, redness
in the eyes, and sore throat (EthnoMED, 2000, para. 7).
Oftentimes in China, patients will ask doctors if there are certain foods that should be
eaten or avoided to balance the bodys energy to rid of or prevent illnesses. Crab, shrimp, clams,
scale-less fish, beef, and eggs are considered to be toxic or poisonous to individuals with
weakened health, (EthnoMED, 2000, para. 6) such as post-operative individuals, or individuals
with skin issues like acne, eczema, or dermatitis.
Other foods used to improve weak health are herbs. When the Chinese people feel their
health is weak, they will usually go and seek a traditional herbalist doctor to concoct special
ingredients for soup or tea to replenish the energy level and to stay healthy (EthnoMED, 2000,
para. 6). When a balanced between Yin and Yang with herbal remedies fail, the Chinese
people will turn to Western medicine as a last resort, because Western medicine is too strong
for them (EthnoMED, 2000, para. 5).
Regional health concerns associated with dietary intake
Technology has greatly enabled better methods of transportation and storage for food.
New health problems have increased significantly and risen drastically in mainland China over
these past 10-15 years (Food & Drink, 2013). Along with the technology advancement and
exposure. The Western world is making their way into China, setting up fast food chains
restaurants such as McDonalds and Kentucky Fried Chicken (KFC). Chinese are consuming
more meats, fats, and sweets. Health advocates put some of the blame on the increased
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popularity of Western foods, especially fast food, and other culinary products and habits (Food
& Drink, 2013, para 7).
Other pertinent information to the culture, cuisine or food habits
In historical days, human manure has been used as fertilizer (Food & Drink, 2013, para
6). For this reason, all food were cooked, and raw food such as salad has not been part of the
Chinese traditional diet. Also, because of limited fuel for cooking, most vegetables were stir-
fried al dente. If meats were to be added for flavor, it would be cut into small pieces for speedy
cooking. The lack of fuel sources and worries of food borne illnesses have continued to influence
Chinese food even today, small bite cut stir-fried al dente style.
Personal Cultural and Food Choices
I am Vietnamese, I left Vietnam when I was eight years old to come to the United States.
I cannot really say I follow any specific traditions or customs. I am a Christian, married with two
girls. My husband is Chinese. He came to the United States when he was 18 years old. So both
my husband and I have the privilege to pick and choose certain foods, customs, and traditions
from each of the cultures. My family and I are very versatile in our eating habits. I may be
cooking pancakes and bacon for breakfast, Vietnamese beef soup for lunch, and eating
dumplings for dinner. Being a Christian does not really influence my diet much, except for
during the time of lent. I do however, find my preference for food does often lean towards
Vietnamese style. Vietnamese food has very strong flavorings, and oftentimes vegetables and
herbs are eaten raw with meals. Being exposed to the multiple cultures does influence my food
preparation techniques. Depending who I am cooking for, I will alter how the dishes are cooked
to accommodate to their palette.
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Some of my favorite foods are Vietnamese Beef soup, egg roll, and chargrilled pork. On
the Western side, I like hash browns, crunchy french fries, sometimes pizza with everything and
extra sauce, salads, steak, and a good burger (not McDonalds). Lastly, some of my favorite
Chinese dishes are dumplings, steamed buns, and bean soup. I think because I have been exposed
to all these food when I was young, so I have adapted and learned to favor them.
China and Vietnam shares similar holidays and are celebrated similarly. Just the food
is different. My husband and I try to do what we can to expose our girls to as much of
our cultures as possible, but I limit some knowledge of my own culture because I came to the
United State at such a young age. I would say, our biggest holidays are Thanksgiving, Christmas,
and New Year, where we try to come together with friends, relative and family to cook, eat, and
laugh together. In the mix of my culture assimilation, the associating health risk factors that are
identified are high cholesterol, high blood pressure, diabetes, and obesity due
to increase sedentary life style, excessive food consumption, increased stress, and irregular sleep
pattern or lack thereof of sleep.
Compare/Contrast the Food Guides
Chinas food guide is similar to our old food guide. The differences is that before we had
sweets in moderation, where in Chinas food guide didnt even have that. When looking at the
international food guide and food choices and guides are based on common foods that are
eaten for that country. MyPlate food guide has become more advance and detail. I feel not matter
how advance, detail, or high tech something is, it doesnt matter for those who dont have access
to a computer to play around the system or those who are willing to make healthy life changes. I
like the MyPlate because it is more detail and measurable. (Due to Congress shutting down the
Federal Government, access to MyPlate was limited).
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In this research of Chinas agriculture, its topography, religions and health believes, it is
fascinating how all those elements come into play in influencing how the people of China view
food. For the Chinese, food was not just food, but an energy balance of Yin and Yang and
herbal concoction as needed for wellness. This further proved that it is of great benefits for
healthcare provider such as nurses who has the most face-to-face interaction with patients to be
aware and understand these important of these culture differences in order to effectively educate,
set goals, and implement care plans that best addresses the patients individual needs and
promoting compliancy to a culturally diverse population.

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References:
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http://afe.easia.columbia.edu/china/geog/food_ck.htm
Lin, K. (2000, November). Chinese Food Cultural Profile. In EthoMED. Retrieved September
28, 2013, from http://ethnomed.org/clinical/nutrition/chinese_food_cultural_profile
Painter, J., Rah, J., & Lee, Y. (2002, April). Comparison of international food guide pictorial
representations. The American Dietetic Association, 102, 483-489.
Waibel, R. A. (2013). Religion and Dietary Practices. In Faqs.org. Retrieved October 4, 2013,
from http://www.faqs.org/nutrition/Pre-Sma/Religion-and-Dietary-Practices.html
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