NUTRITIONAL PRACTICES FROM ETHNO-MEDICAL HEALTH PRACTICES
KAUFUI VINCENT WONG *
University of Miami, Coral Gables, FL, USA
*Author to whom correspondence should be addressed.
Abstract
The aim of the current work is weighted on diet choice based on health and nutrition, rather than one based on survival or taste. A number of observations with respect to adoptable healthy nutritional practices have been discussed. The kosher dietary rules have been examined for inspiration on the one hand, and the laisser-faire philosophy of Chinese food acts as the other limit. Culinary practices from other cultures provide affirmation or otherwise. The immune system of a child against disease may not be fully established, and that of a senior may be on the wane from its top form. It is better to be conservative and cautious for these two groups of people with regards nutritional practices based on health. Illness and disease are the results for the unwary. A short discussion is made regarding the relative nutritional value of the innards, as compared to the muscle meat of a red meat, pork.
Keywords: Diet, culture, Jewish, Chinese, fasting