Italian Diet and The Ghanaian diet

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The Mediterranean diet, commonly known as “a healthy eating plan” or diet refers to the eating patterns of the countries in the Mediterranean region (Mayo Clinic Staff, n.d.). The Ghanaian diet on the other hand, is the collection of meals eaten by Ghanaians. Generally, the Ghanaian diet is superior to the Mediterranean diet with regards to accessibility and economic situations of the individual and the country. Then again, the Mediterranean diet supersedes the Ghanaian diet in terms of nutritional value. This paper compares the dietary habit of the two regions and concludes that the Ghanaian diet is superior with respect to accessibility and economic situations of the respective regions even though the Mediterranean (Italian) diet is more nutritious than the Ghanaian diet.
The countries around the Mediterranean Sea are termed as the Mediterranean region. There are about twenty one countries in the Mediterranean region including Egypt, Greece, France, Croatia, Israel, Morocco, and Algeria. This paper analyses the eating habits of Italians.
The Mediterranean diet is tailored toward a high consumption of cereals and grains, fruits and vegetables, legumes, beans, herbs and spices and olive oil for cooking. The above mentioned ingredients are found in every meal in the Mediterranean diet. Fish and seafood are eaten more often, at least twice a week but not necessarily in every meal. The dairy products: poultry, cheese, yoghurt are consumed on a moderate basis (or weekly). Meat and sweets have the lowest consumption percentage, because it is to be eaten less often (Mayo Clinic Staff, n.d.). According to the Mediterranean diet pyramid, (red) meat and sweets are right at the top of the pyramid, showing its little consumption. Next on the pyramid are the moderate consumption foods; poultry products, cheese and yoghurt; then the sea food and red wine. The bottom of the

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