1. By
Peni Tukuaoga
Joshua Binks-
Macnee
Nicholas Leask

2. Analysing pre-swallowing factors
influencing food choices among
Indians
Comparing a typical
Indian Daily menu
with the “Eat for
Health” Guideline
Statistics on the
population of
Indians both in
India and
Australia

3. In population research conducted in 2001
later on released that year, it estimated
17.5% Of worlds population is in fact in
India, second behind china, and no
difference to the result of the 2011
Census. however this only includes
Indian residents. Global statistics of the
Indian population is not yet accurately
recognised. (SIZE, GROWTH, RATE AND
DISTRIBUTION OF POPULATION, 2001)
Republic of India (Bharat Ganrajya)is a
country in south East Asia

4. Victoria has the highest
population of Indian’s
with 37.8%
Followed by NSW with
32.3%
Tasmania has the
lowest population with
0.5%
(Department of Immigration and
Citizenship. N.d)

5. Can you answer this?
What percentage of the world’s population is living in
India?
A) 17.5%
B) 32.5%
C) 19.5%

7. Religious
Economical
Social
Burger you
look so good…
but you
Veggies, my
god your
expensive!
(Narayan, 1995)

8. Throughout Indian history, religion has played a significant role in food
consumption and perceptions. Eventually religion developed into a
framework for food standards and laws among the Indian population who
are heavily religious. Hinduism is by far the largest and most popular
religion among the Indian community (Muhamad, & Mizerski, 2010).
Lets take a deeper look into the influence of
Hinduism on food consumption!!

9. Food security,
law
Cow slaughter is banned in most regions of India.
Among Hindu’s, cows represent a symbol of peace. Thus
Meat consumption is low due to meat perceived as
omens and fasting occasionally demonstrates respect to
the gods. (Queensland Health, 2013, p. 15-16)
Food Supply The impact in which these traits have on food supply is
alarming. Small business struggle due to low demands.
Therefore meat, especially cow, is more likely to be
imported internationally.
This clearly demonstrates that Hinduism is the framework in food security
and supply. However, it has resulted in a significant decrease in meat
availability, therefore leading to unhealthy impacts due to low protein
intake. Although these food supply laws and security are seen generally in
the nation of India, religion is a personal or spiritual part of an individual.
Therefore even in Australia, an individual can carry or maintain Hinduism
as part of their framework for food consumption and food choice.
(Nath, Henderson, Coveney, & Ward, 2013)

10. Guideline/
framework
Food Security/
Law
Food supply
Meat Exports
internationally
Fasting, Banned Cow
slaughter, minimise meat
consumption
Food Choice
Availability

11. Like India, food choice may be influenced by Social Economic Status.
Which includes location and income.
Other
living
cost…
A large percentile of the indian population lives in poverty
thus their diet is more likely to be made up of staple
foods such as rice and other grain made foods. If a family
does have an income, chances are what little money they
have, will go to foods which have quantity, availability
and a low price.
(Australia, Card, Poster, & Sites, 2009).

12. Australia produces approximately enough food to feed 60 million people
for a population of around 22 million. Primary production is quite good in
Australia. Indian foods or ingredients are also quite popular in Australia
and thus most of these ingredients or foods are readily available in
Australia and easy to access. However, the question is, are they
affordable for Indian people living in Australia?
At the end of the day, whether Indian or not, SES is a major determinant
to what is and isn’t eaten. Income will determine what's affordable and
location of residency will determine what's available which is impacted by
weather seasons (Australia, I., Card, B., Poster, M., & Sites, D. 2009). All
these factors contribute heavily in the food choices among Indians. The
big picture is, the influence these factors have on an individuals health
and Wellbeing (Gallegos & Ramsey, 2011).

13. This might help..
Man.. I think it’s
Festivals
(Hu, 2010)

14. Festivals offer different characters, different techniques and different
perceptions on particular foods, leading to a diverse range of cuisine. A
clear example is traditional Indian celebrations. Although its one culture,
the difference between each groups within the one culture is easily
recognisable, and in many cases beautiful.

15. Home cooking is slowly diminishing in Australian culture, however
remains strong in Indian culture. Home cooking is a golden standard, as
these simple occasions can develop knowledge about food nutrients
(Peterson, Duncan, Null, Roth, & Gill, 2010). However, home cooking
presents a much bigger picture within the Indian culture.

16.  Most Indian families home cook simply to maintain and pass along traits
or characteristics of their cuisine to next generations. This will result in
the next generations familiarity and emotional connection to specific
types of foods. Therefore, not only do economical or religious factors
influence food choices, but the emotional connection to food which
generates from social factors such as home cooking or festivals. This
may clearly influence the choice of food one makes.

17. Quick Q’s
 What do you think about home cooking?
 What are the negatives and positives of home cooking?

18. Traditional Indian Festivals or celebrations can alter or psychologically
influence food choices among Indians groups. Although traditional Indian
festivals may have elephants dressed formally, dazzling fireworks and
traditional dancing, on most occasions the cuisine on display shines into
centre stage. Here are some psychological factors that festivals develop in
which may alter or influence food choices (Hu, 2010)

19. That look’s
amazing, GIVE IT!
With food rich in
colour and flavour,
temptations are
high, resisting in
some cases is not
an option. Traditional festivals or
celebrations are rear
occasions, therefore
food choices that
would be made on an
average day, may
alter on a special day.
The emotions of love
and joy developed by
the festivals can be a
very inspirational tool
to food choice and
consumption.

20. What did you learn?
What were the three major
influences on Indian food practices?

21. Types of Indian Foods

22. Breads, cereals and pasta
Breads,
cereals, rice,
pasta,
noodles
• Roti aka Chappati: Roti is a form of
Indian bread and is usually made from
wheat flour. However, ideally it should
contain a combination of soya bean, black
gram, and a small portion of bran as well.
• White Rice: White Rice is a cereal grain
and polished form of brown rice which has
the cover intact.
• Parathas: One of the most popular
unleavened flatbreads in India and is an
important part of a traditional Indian
breakfast.
Rice: Available in both Nations (Rice is a
popular accessory)
Breads/roti: Available in both Nations . Could
also be supplemented with whole meal
bread.
Cereal: Available in Australia but not so much
India, Cereal is going through processes to
be more readily available in India.
Indian specific bread and rice may only be
sold in “Indian and pacific island” stores that
are rare in AUS.

23. Fruits
Fruit
Fresh and process fruits (E.g. dry fruits)
are available in markets in India which
include both rural and urban.
Fruits are available across Australia within
markets, supermarkets and local grocery
stores. However fruit in Australia is a lot
more expensive compared to buying fruit
in India.

24. Vegetables and Legumes
Vegetables,
legumes Lentils: The lentil is an edible pulse. It
is a bushy annual plant of the legume
family grown for the lens shaped seeds.
Lentils provide about 30% of their
calories(240 Calories in 230 grams)
from protein.
Red chillies: Red chillies are the fruit
pod of a plant from the capsaicin family.
They have amazing health benefits for
the human body.
These vegetables are both readily
available in Australia and easy to access
at both food markets and within grocery
stores such as Woolworths and Coles.

25. Meat, fish, poultry, eggs, nuts,
legumes
Haha
I’m
safe
inAUS!
Meat, fish,
poultry,
eggs, nuts,
legumes
Kabab: Roasting marinated meat on
spits while basting with fat is
described both in Sanskrit and Tamil
literature. At a picnic meal described
in Mahabharata.
Mutton: Goat is the most commonly
eaten meat as goats are the cheapest
animal to buy and feed. They also
have no religious significance or
attachment.
Eggs and Nuts: Eggs are usually
used as an ingredient in many Indian
dishes, and nuts are either eaten on
their own as a snack or used in
deserts and sweets.
Eggs and nuts are both readily
available in Australia, however some
nuts such as almonds can be quite
expensive in Australia compared to in
India. Thus instead of almonds an
Indian family may have to substitute
for cheaper nuts.
Beef, pork and lamb are the more
readily available meats consumed
within Australia, with mutton/goat
being rarely consumed. However
Indian’s can substitute this meat with
lamb in their diets.

26. Milk, cheese, yoghurt &
alternatives
Milk, cheese,
yoghurt &
alternatives
Curd: Curd is basically a milk product
made by fermentation of milk with certain
bacteria. Ideally, one should go for curd
made from toned or less fat quality of milk.
Paneer: Cottage cheese is a milk product
and it is prepared by the curdling of milk.
The percentage of fat in the paneer
depends on whether it is made from toned
milk or full cream milk.
Paneer and curd ‘ready made’ may be hard
to come by in Australia, yet the ingredients
to make it (Milk) are very accessible and
since most Indian people make it
themselves, this is not something they will
have to substitute in their diet.

27. Beverages
Beverages
Chai : Mixed Spice tea. It is a mixture
of black tea with traditional Indian herbs
and spices
Lassi : popular traditional yogurt based
drink
Sharbat: sweet drink prepared from
fruits and flower petals
Thandai: Cold drink prepared with a mix
of almonds, fennel seeds, magaztari
seeds (watermelon kernel), rose petals,
pepper, vetiver seeds, cardamom,
saffron, milk and sugar
Kanji: fermented drink in India made for
the festival Holi.
In Australia these drinks would probably
only be available ready made in Indian
restaurants. However the ingredients to
make chai tea, Lassi, sharbat and
thandai can be readily available in
Australia if an Indian family wanted to
make these beverages themselves,
which they would have probably done in
India. However, Kanji would be harder to
access in Australia as it is only prepared
in India for the Holi festival which isn’t
celebrated in Aus.

28. Other
(e.g. condiments, signature
herbs/spices)
Other
(e.g.
condiments,
signature
herbs/spice
s)
Curries: The Indian curry's base is
crucial. The oil isn't. Most curry recipes
call for plenty of oil, which immediately
puts off those of us who are trying to
control our daily fats intake.
Ideally, blend or roast whole spices for
better flavour without using unhealthy
ingredients. Replace the cream with
yogurt, or natural coconut milk and use
a healthy cooking method for it and you
are good to go.
Most curries and spices are readily
available within Australia and
ingredients can be bought in local food
markets, supermarkets or grocery
stores.

29. Indian food and eating plan

30. Breakfast
 There is no standard Indian breakfast menu as almost
each state in India has different specialties. However,
one can broadly classify breakfast varieties in India into
2 types; North Indian and South Indian. The eastern and
western parts of India also have individual breakfast
items unique to their culture or state.

31. Breakfast
 A typical south Indian breakfast consists
of idli, vada and/or dosa coupled
with chutney and sambar. Many variations of these
dishes exist such as Rava idli, Dahi Vada and Masala
Dosa.
 Where as a typical north Indian Breakfast consists of
chai tea, parathas and a vegetable such as a pickle.
 In Australia average breakfasts consist of cereal with
milk, toast with a spread or a hot breakfast such as
bacon and eggs.

32. Typical daily eating plan

33. Morning Break
 Aloo Chutney Wala
 Aloo ka Stuffed Paratha
 Chana Dal Stuffed Paratha
 Moong Dal Chilla
 Kachori
 Parath Parantha
 Stuffed Vegetable Punjabi Parantha
In Australia morning tea usually involves a cup of coffee or
tea, with a piece of fruit or something small like some
crackers with cheese or sweet biscuits.

34. Lunch
 Lunch in India usually consists of a main dish of rice in
the south and east, or whole wheat rotis in the north
and west. It typically includes two or three kinds of
vegetables, and sometimes items such as kulcha, naan,
or parathas. Along with dessert, paan (betel leaves),
which aid digestion, are often eaten after lunch in parts
of India.

35. Typical daily eating plan
Lunch:
2 roti with 2 teaspoons ghee
1 cup rajmah (chicken curry)
1 cup spinach and potato subji
1 cup rice
½ cup Dahi (whole milk yoghurt)
Onion and cucumber salad
1 roasted papad

36. Afternoon Break
Appam
Batata Vada (Potato Dumplings)
Bhakkervadi
Bihari Litti
Chana daal ki Kachree
Crunchy Cutlets
Handvo (Lentil Cake)
Chinese Sizzler
Mixed Vegetables Spring Roll
Mushroom Shami Kabab

37. Typical daily eating plan
Tea time:
1 cup chai with whole milk
3tsp sugar
1 cup namkeen (fried snack)
1 laddu (sweet)

38. Dinner
 It is the main meal of the day. It will have couple of
curried vegetables, yogurt, Dal, Rice, and Roti. It may
also include a sweet such as Carrot Halwa, or Rice
pudding.
 The most common vegetables used for curry are
potaoes, Indian pumpkin, green peas, cauliflower,
carrts. In addition you have seasonal vegetables.

39. Typical Daily eating plan
Dinner:
4 parathus
1-2 cups potato and pea subji
½ cup Dahi (whole milk yogurt)

40. Evening Snack
 Soan Papdi | Flaky Indian dessert
 Sewai | Vermicelli Pudding
 Modak | Steamed Sweet Dumpling
 Kulfi | Indian Spiced Ice-cream
 Suji Ka Halwa | Semolina Pudding
 Vegan Gajar Ka Halwa | Vegan Carrot Pudding
 Burfi | Indian Cheesecake
 Plain K heer | Indian Rice Pudding

41. Typical daily eating plan
Snack:
1 ½ cups of Kheer

42. Comparison of Aussie 5 food
categories to Indian

43. Australian Guide to Healthy eating
Vs Indian standard eating plan
Grains/breads/cereals/pastas/noodles:
Australia: 6 serves per day
India: 8-10

44. Australian Guide to Healthy eating
Vs Indian standard eating plan
Vegetables:
Australia: 5-6 serves per day
India: 5-6

45. Australian Guide to Healthy eating
Vs Indian standard eating plan
Fruit:
Australia: 2 serves per day
India: 2 serves per day

46. Australian Guide to Healthy eating
Vs Indian standard eating plan
Lean Meat/nuts/eggs/poultry/fish
Australia: 2 ½ serves per day
Indian: 2 serves per day

47. Australian Guide to Healthy eating
Vs Indian standard eating plan
Milk, Yoghurt, cheese
Australia: 2 ½ serves per day
Indian: 4-5 serves per day

48. Australian Guide to Healthy eating
Vs Indian standard eating plan
Discretionary Choices
Australia: 0-2 serves per day
India:2-4 serves

49. Australian Guide to Healthy eating
Vs Indian standard eating plan

50. Australian Guide to Healthy eating Vs
Indian standard eating plan

51. Reference List
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DEPRESSION, 96, 4-1. Retrieved from
http://www.eaa.edu.au/~eaaedu/images/Living%20in%20Australia%20V2%20Aug%
 Banerji, Chitrita (1997). Bengali Cooking: Seasons and Festivals. Serif. ISBN 978-
1-897959-50-3.
 Department of Immigration and Citizenship, (n.d). Community Information
Summary, Indian-Born. Retrieved from
http://www.immi.gov.au/media/publications/statistics/comm-summ/_pdf/india.pdf
 Gallegos, D., & Rebecca, R. (2011) Enough good food. Retrieved from
http://www.abc.net.au/radionational/programs/lifematters/enough-good-
food/3686216
 Hu, Y. (2010). An exploration of the relationships between festival expenditures,
motivations, and food involvement among food festival visitors (Thesis). Retrieved
from https://libdspace.uwaterloo.ca/handle/10012/5650

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August 12, 2013, from
http://www.indianetzone.com/37/religious_influence_on_indian_food_indian_cuisin
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 Muhamad, N., & Mizerski, D. (2010). The constructs mediating religions' influence
on buyers and consumers. Journal of Islamic Marketing, 1(2), 124-135. DOI:
10.1108/17590831011055860
 Nath, J., Henderson, J., Coveney, J., & Ward, P. (2013) Consumer Faith: An
Exploration of Trust in Food and the Impact of Religious Dietary Norms and
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http://dx.doi.org/10.2752/175174413X13673466711840
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 Peterson, S., Duncan, D. P., Null, D. B., Roth, S. L., & Gill, L. (2010). Positive
changes in perceptions and selections of healthful foods by college students after a
short-term point-of-selection intervention at a dining hall. Journal of American
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53.  Queensland Health, (2013).Health care providers handbook on Hindu patients.
Retrieved from
http://www.health.qld.gov.au/multicultural/support_tools/hbook-hindu.pdf
 Real Facts About India. (2013). History of Indian Food. Retrieved August 12,
2013, from http://www.real-factsabout-india.com/history-of-indian-food.html
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