By Reed Mangels, PhD, RD

The Vegetarian Nutrition Dietetic Practice Group (VN DPG), a group of nutrition professionals with expertise and/or interest in vegetarian nutrition, recently created three new Culture Cuisine Plates spotlighting African Cuisine, South Asian Cuisine, and East Asian Cuisine. These colorful handouts feature mostly vegan foods (dairy is included in the South Asian Culture Cuisine Plate) that are commonly used in these regions.

The African Culture Cuisine Plate describes legumes, grains, fruits, vegetables, nuts and seeds, herbs and spices, and beverages commonly used in North, East, West, Central, and South Africa. Similarities and differences between the regions are fascinating.

The South Asian Culture Cuisine Plate provides information about influences on India’s current cuisine such as invasions by other countries, Ayurveda, and religion. The handout features the northern region, Andhra/Karnataka/Kerala, Odissa/Bengal, and Maharashtra/Gujarat. Grains/starches, fruits, vegetables, legumes, and dairy products typical of each region are highlighted.

The East Asian Culture Cuisine Plate includes protein choices (tofu, tempeh, beans, peas, peanuts, tree nuts, seeds), grains and tubers, vegetables, and fruits. Examples of foods from each of these food groups that are eaten in Northern and Southern China, Taiwan and Hong Kong are listed. Sample menus are provided for Mainland China, Taiwan, and Hong Kong.

The Culture Cuisine Plates project was developed by VN DPG’s Diversity Team and was funded by a grant from the Academy of Nutrition and Dietetics.

You can download a copy of the African Culture Plate here.

You can download a copy of the South Asian Culture Plate here.

You can download a copy of the East Asian Culture Plate here.

To learn about the Latin Culture Plate which was introduced earlier see Vegetarian Nutrition Dietetic Practice Group Launches Latin Culture Plate.