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The German culture places a tremendous priority on food as a great symbol of unity, love, and festivals. Food is vital in the life of Germans (Augustyns, 2021). In German culture, food is enjoyed on events like visits, trips, weddings, and festivities. The passion for food among Germans is related with a large risk of the development of health disorders including obesity owing to overeating (Augustyns, 2021). Germans reward good behavior among their children by the giving of food. Due to the lack of variety in Germany’s rural areas, the majority of the country’s cuisine is fatty and stodgy. Germany has benefited from its close ties to France and Italy, so many cuisines and food preparation techniques have been incorporated (Szabo et al., 2019). German cuisine primarily consists of hearty portions of bread and meat. Germany’s staple food is the potato, which is prepared differently in each of its federal states (Augustyns, 2021).
The most well-known form of German cuisine is sauerbraten, another dish made primarily of pork, veal, or meat. Every meat dish typically includes fruits and vegetables to give it a good taste and sour flavor (Augustyns, 2021). Germans love their desserts with apples. In the northern part of Germany, Spätzle is a common food accompaniment, while Knodel is used in the southern part. Knodel is made from bread, mashed potatoes, or even a combination of both. The majority of Germans prefer bread to be served with all meals, especially pumpernickel. Due to a food shortage in the area where the German people were told to plant the food, potatoes have become a staple of the German diet. German food currently contains potatoes along with toppings like pickles or smoked food. Pickling and smoking were popular because they were simple to transport and store (Augustyns, 2021).
High-quality bread is also one of the most popular dishes and is typically regarded as the main course rather than a side dish in the German diet (Szabo et al., 2019). It occurs in a variety of forms, and unlike plain rye and a blend of grains, it contains different elements. In comparison to Australian bread, German bread is heavier. Germans consider it to be such an important meal that they set aside time for bread time (Szabo et al., 2019). Families and friends can typically share meals and trade various recipes.
By instructing Mr. Pfeifer to stay away from some particular German foods, especially those with high cholesterol levels, he can help lower his cholesterol levels. German foods with high cholesterol levels, for instance, include cheese, processed meat (such as sausages), and fatty pork (Szabo et al., 2019). He needs to be told to eat lots of fruits, veggies, and turnips. He should also consume fewer saturated and trans fats, as well as items like sausage that are high in saturated fats. Given that Mr. Pfeifer may find it difficult to avoid the items as mentioned above, it is wise to urge him to at the very least limit his intake. This patient’s elevated cholesterol level is primarily due to the high trans-fat content of bread, a staple cuisine in Germany. Mr. Pfeifer needs to be informed about the importance of eating foods high in omega-3 fatty acids. Hazelnuts and almonds are only a couple of the foods that are good providers of these fats (Szabo et al., 2019). Additionally, he ought to consume foods high in fiber, such as bread-making oats.
Augustyns, A. (2021). Food, Culture, and Identity in Germany’s Century of War. Focus on German Studies, 28. https://journals.uc.edu/index.php/fogs/article/view/4419 (Links to an external site.)
Szabo de Edelenyi, F., Egnell, M., Galan, P., Druesne-Pecollo, N., Hercberg, S., & Julia, C. (2019). Ability of the Nutri-Score front-of-pack nutrition label to discriminate the nutritional quality of foods in the German food market and consistency with nutritional recommendations. Archives of Public Health, 77(1), 1-9. Ability of the Nutri-Score front-of-pack nutrition label to discriminate the nutritional quality of foods in the German food market and consistency with nutritional recommendations | Archives of Public Health | Full Text (biomedcentral.com)
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