Northern Europeans, Diet of Health Article

Northern Europeans, Diet of

The countries of northern Europe include the United Kingdom of Great Britain (England, Scotland, Wales, Northern Ireland), the Republic of Ireland (now a sovereign country), and France. (Although southern France is generally considered to be part of southern Europe, it will be included in this discussion.) These countries are all part of the European Union. England and France have a very diverse population due to the large number of immigrants from former colonies and current dependent territories. Catholicism and Protestantism are the dominant religions.

Nutritional Status

Cardiovascular disease (e.g., coronary heart disease, stroke, hypertension) is the most common cause of death in these countries, and smoking rates are high. Obesity is the fastest growing chronic disease, especially among children. Alcoholism is high, especially among the Irish.

France's low rate of heart disease has been termed the "French Paradox." The theory is that France's low rate of heart disease is due to the regular consumption of wine, despite the high intake of saturated fats. However, recent evidence suggests that the rate of heart disease in France may have been underestimated and underreported, for while the rate of heart disease is lower in France than most countries, it is still the number one cause of death in France. In addition, the consumption of saturated fat has increased, which will eventually result in increased risk for coronary heart disease (CHD), regardless of wine intake.

Eating Habits and Meal Patterns

The northern European diet generally consists of a large serving of meat, poultry, or fish, accompanied by small side dishes of vegetables and starch. The traditional diet is high in protein, primarily from meat and dairy products. The diet tends to be low in whole grains, fruits, and vegetables. Immigrants from this region of the world brought this eating pattern to North America and it still influences the "meat and potatoes" American meal. The influence of each country's food habits on each other is also extensive.

England

English cuisine was primarily shaped during the Victorian era. The diet relies heavily on meats, dairy products, wheat, and root vegetables. The English are famous for their flower gardens, but they are also known for their kitchen gardens, which yield an abundance of herbs and vegetables. Breakfast is very hearty and generally consists of bacon, eggs, grilled tomato, and fried bread. Kippers (smoked herring) are also popular at breakfast. Many Britons still partake in afternoon tea, which consists of tiny sandwiches (no crust) filled with cucumber or watercress, scones or crumpets with jam or clotted cream, cakes or tarts, and a pot of hot tea. Tea shops abound in England, Wales, and Scotland, and Britons drink about four cups of tea a day. Coffee is also very popular with the younger generation.

The pub (short for "public house") is a central part of life and culture in the United Kingdom (Britain has over 61,000 pubs). British pubs are very cozy and homey, and they are famous for their beers, which are very strong. Pubs also serve food. The most common British pub meal is the "ploughman's lunch," named for traditional farmworkers. It consists of a large chunk of cheese, a hunk of homemade bread, pickled onion, and ale. Other popular menu items are shepherd's pie, Cornish pastry, Stargazy pie, and Lancashire hot pot. Britain's most famous dish is fish and chips, traditionally made with cod or pollack. There are some 8,500 fish-and-chip shops across the United Kingdom—they outnumber McDonald's eight to one.

Scotland

Scottish cuisine is centered on fresh raw ingredients such as seafood, beef, game, fruits, and vegetables. Porridge, or boiled oatmeal, is usually eaten for breakfast. It is cooked with salt and milk—Scots do not usually eat their oatmeal with sugar or syrup.

The Aberdeen-Angus breed of beef cattle is widely reared across the world and is famous for rich and tasty steaks. Scottish lamb also has an excellent international reputation. Game such as rabbit, deer, woodcock, and grouse also plays an important role in the Scottish diet. Fish and seafood are abundant due to the numerous seas, rivers, and lochs (lakes). Scottish kippers and smoked salmon are international delicacies. As in other parts of the United Kingdom, there are numerous tea shops. Scotland is also known for its excellent whiskey and cheeses.

Scotland's national dish is haggis, which is made from sheep's offal. The windpipe, lungs, heart, and liver of the sheep are boiled and then minced. The mixture is then combined with beef suet and oatmeal. The mixture is placed inside the sheep's stomach, which is then sewn shut and boiled.