A Guide to The Dishes and Food of Nepal

A landlocked nation, Nepal claims a distinctive natural and cultural climate with its ancient heritage and the Himalayas as an awe-inspiring backdrop. While it is rich in cultural and scenic splendour, Nepal remains one of the world's poorest countries. It is struggling to overcome a turbulent political and economic legacy and manage a peaceful transition to stability. Nepal is home to a population of 31 million people, with more than 24 percent of the population living in poverty. The official language is Nepali (spoken by 49 per cent). There are many other languages, including Maithili and Bhojpuri. English is spoken in business circles and by people involved in the travel trade.

The low consumption of fruit and fresh vegetables, which is highly dependent on local seasonal availability, contributes to nutritional disorders such as deficiencies in iron and vitamin A. Nutritional disorders including iodine deficiency are more prevalent in isolated and inaccessible hill and mountain districts in which local food availability is synonymous with local production. Unfortunately, since no recent nationwide food consumption surveys are available, information on the adequacy of present food consumption cannot be given. However, the available data indicate that in 1970 the daily per caput energy requirements were not satisfied, while in 1985, the situation seemed to have improved and the requirements were covered.

Food consumption is just one of the multiple factors which interact and have an impact on the nutritional status of the overall population. Other important influences include morbidity, poor coverage of health infrastructures and socio-economic factors.In the last 30 years, although the basic health services have expanded in Nepal, coverage still remains limited. The Infant Mortality Rate, which is an important index of health and nutritional status of a community is high by international standards: 118 for 1,000 births. A large number of infectious diseases such as respiratory and intestinal infections and malaria remain among the main causes of morbidity and mortality in Nepal especially in the most populated regions.

The government of Nepal is committed to achieving the Millennium Development Goals ( MDGs) for nutrition aim to reduce the level of general malnutrition( underweight and stunting) by half of 2015. Improvement on nutritional status is essential not only to reach MDGs, but also for achieving other goals such as reduced child mortality, improved maternal health and universal primary education.

Neapolitan food: the people of Nepal have many different backgrounds and ethnicities. Nepalese dishes are generally healthier than most other South Asian cuisine, using less and more on chunky vegetables, meats, pickled ingredients and salads. Pulao (also known as Pilaf and Pilau) It is the nepali version of fried rice, using vegetable seasoned with turmeric and cumin also accompaniments to the dish can vary from yoghurt to papadams Dal Bhat (a porridge-like consistency, made using flour and hot water) It is concerned their National dish. The dish is served with rice with many side dishes. Sides can include pickles, curried dishes, meat or fish, yoghurt, and chutney. Eat a variety of foods every day.

Eat more wholegrain cereal products and less refined cereals. Eat plenty of vegetables and fruits, especially green leafy vegetable and fruits. Eat pulses, fish, poultry, eggs and a little meat regularly. Consume milk or milk products daily. Consume moderate amounts of fat. Limit salt intake and use only adequately iodized salt. Consume less sugar, sweets and sweetened drinks. Eat clean foods and drink safe drinking water. Balance total food intake with physical activities. Consume locally available traditional foods and avoid junk foods. Avoid alcohol and tobacco products. Eat additional and especially nutritious food during pregnancy and lactation. Exclusively breastfeed your baby for 6 months and continue up to 2 years. Infants should be getting appropriate complementary feeding at 6 months. Provide special nutritional care for adolescents. Provide special nutritional care for the elderly.