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Many cultural dishes are made of foods that are common to many different cultures and are prepared many different ways around the world. For example cauliflower may be raw or stir-fried, or used in curry or milk-based recipes.

COMMUNITY FOODS EQUIVALENT FOOD GUIDE SERVINGS

Vegetables

& Fruit

Grain

Products

Milk &

Alternatives

Meat &

Alternatives

FIRST

NATIONS

FOODS

Bannock

(1 medium, 35 g)

1

Salmon—canned with bones

(2.5 oz. or 75 g)

1/2

Herring eggs on giant kelp

(3 oz. or 90 g)

1/2

Bear, Beaver, Deer,
Duck, Moose, Rabbit,
Salmon, Shellfish,
or Trout —cooked

(2.5 oz or 75 g)

1

Meat or Fish
—dried or smoked

(1.5 oz or 35 g)

1

CHINESE

FOODS

Soy beverage—fortified 1
Soy beverage—unfortified 1/2

LATIN

AMERICAN

FOODS

Dates

(3 medium or 1 large)

1

Figs

(2 medium)

1

Tortilla

(1/2 piece or 35 g)

1 1

Flan

1/2 cup or 125 mL)

1/2

Horchata (made with milk)

(1/2 cup or 125 mL)

1/2

Pig's feet

(2.5 oz. or 75 g)

1

Liver, Heart, Tripe

(2.5 oz. or 75 g)

1

SOUTH

ASIAN

FOODS

Chapati, Roti

(1 medium, 35 g)

1

Naan

(1/4, 35 g)

1

Phirni, Kheer

(1/2 cup or 125 mL)

1/2

Paneer

(1.5 oz. or 50 g)

1

SOUTHEAST

ASIAN

FOODS

Cassava, Taro Root

(1/2 cup or 125 mL)

1

Leche flan

(1/2 cup or 125 mL)

1/2

Halo halo

(1/2 cup or 125 mL)

1/2

Dried fish

(1.5 oz. or 35 g)

1

Posted in

Nutrition Education Articles

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