In ethiopia the most common foods in the diet include millet (including a unique variety called teff), sorghum, and plantains. Enset (a plantain-like plant) is a staple in the mountainous regions of ethiopia.Cognitive factors in learning some animal proteins are available, but a large number of muslims and people following the ethiopian eastern orthodox religion have introduced dietary restrictions (no pork) and the development of vegetarian fare.Cognitive factors in learning wat is the national dish of ethiopia. It is a spicy thick stew made with legumes and some kind of meat or fish. A spongy bread called injera is served with most meals and is used in place of utensils to scoop up food.Cognitive factors in learning many of the traditional ethiopian dishes are very spicy! Foods are often flavored with a hot spice mixture called berbere. Honey* is especially well-liked, and baklava (a drier version of the greek pastry) is a favorite dessert.Cognitive factors in learning coffee is the number one export and is commonly consumed. Access to safe water can be a problem.

Pica, the practice of eating non-nutritive substances such as clay and chalk, is most often practiced by black women during pregnancy and the postpartum period but can also occur in children.Cognitive factors in learning pica may occur due to a number of reasons that are not clearly defined. In africa, clay may be eaten to alleviate hunger, to sooth irritation of intestinal parasites, for spiritual purposes, and for medical reasons.Cognitive factors in learning nutrition facts:

Low in dairy products – lactase is the enzyme that breaks down lactose sugar in milk and other dairy products. Lactose intolerance is the inability to digest lactose due to a lactase deficiency.Cognitive factors in learning many african people are lactose intolerant and eat only small amounts of dairy. Teff and the green, leafy vegetables common in the ethiopian diet are alternative sources of calcium.Cognitive factors in learning

Calcium – calcium is needed to build strong bones and teeth. It also plays a role in blood clotting, muscle contraction, and nerve-cell communication.Cognitive factors in learning in the long term, dietary intakes well below the recommended levels may impact bone development. Bones increase in size and mass during childhood and adolescence, therefore adequate calcium and vitamin D should be consumed throughout childhood into early adulthood.Cognitive factors in learning

Iron – iron is necessary for oxygen delivery to cells and regulation of cell growth. Iron deficiency develops gradually and is commonly seen in women of childbearing age and children.Cognitive factors in learning A lack of iron results in an insufficient supply of oxygen to cells eventually causing anemia, fatigue, poor work performance, slow cognitive and social development in children, and decreased immunity.Cognitive factors in learning

Vitamin D – vitamin D is needed for calcium absorption and maintenance of calcium levels to enable normal development of bones and prevent muscular spasms caused by low levels of calcium in the blood.Cognitive factors in learning A poor diet and lack of exposure to sunlight can result in vitamin D deficiency. A deficiency in childhood can result in development of the disease rickets in which bones become soft.Cognitive factors in learning

Ethiopians usually eat one or two meals a day and snacks in between. Meals may be limited when food is in short supply. Food is usually offered on a communal plate and each person uses bread to scoop up what is served.Cognitive factors in learning sharing food is an important social activity, and meals are often joyous and noisy. Only the right hand is used for eating. Before the meal, hands are washed under water poured from a pitcher into a basin.Cognitive factors in learning A prayer is said and an appetizer of curds and whey may be served. At the start of the meal, injera is layed directly on the table. Different kinds of stews are arranged on top.Cognitive factors in learning if you find yourself a guest in an ethiopian home, don’t be surprised if the host hand feeds you a piece of food as a sign of respect! Transition foods:

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The transition diet is one you develop to help bridge the gap between your child’s native diet and what eventually will become his or her regular diet at home.Cognitive factors in learning the transition diet often includes recipes and foods from the native diet. A good way to start the transition process is to ask exactly what foods your child ate in the orphanage or foster home, using that as a base for your cooking at home.Cognitive factors in learning as one parent put it, “I would encourage all parents to adapt the foods they present to mimic what the child had at the orphanage during the first months home.Cognitive factors in learning it is an easy adaptation that parents can make to create a more familiar environment during what can be a hard transition.” it may also be helpful to watch the caregivers feed your child at least one meal before returning home.Cognitive factors in learning simple things such as the temperature or texture of foods may be important to your child. One mother wrote, “our daughter was on formula at the orphanage but they gave it to her very, very hot.Cognitive factors in learning it took us a while to realize she wanted everything HOT and would cry hysterically if it wasn’t hot.” even if you don’t know exactly what your child ate previously, incorporating native foods into his or her diet is a great way to help your child transition to a new culture, as well as preserve traditions from his or her first culture.Cognitive factors in learning

Native ethiopian foods that are commonly served in the orphanages are injera (a spongy bread made from teff flour) and different types of stews, including doro wat, (a spicy chicken stew) misir wat and kik wat (lentil stews), and shiro wat (chick pea flour stew).Cognitive factors in learning beans, especially lentils and chick peas, are very common, as are tropical fruits such as bananas and mangos. Other foods commonly served in ethiopian orphanages are scrambled eggs, rice, collard greens, and pasta.Cognitive factors in learning

It is always a good idea to learn how to make native ethiopian dishes. Your child might remember and enjoy these foods, and as one adoptive parent put it, “these kids have so many losses (language, culture, family, country) that we should attempt to let them keep as many of their native foods as possible, especially during the transition.”