Food and drinks
Monday, 15 October 2012
Thursday, 11 October 2012
Project
We are Žiga Ivanc, Jan Filip
Jordan Frangeš, Koen Dekker and Jake van Overbeek. The first two live in
Slovenia, the other two in the Netherlands. We are doing a project about food
and drinks. This is our blog.
Main question: What are the differences and similairitis of food and drinks in Holland and Slovenia.
Sub questions:
What are the main food and drinking problems?
What are the tippical food and habbits of Slovenia and Holland?
How is food made?
Table of content:
Food and drinks problems
Eating habbits Holland
Eating Habbits Slovenia
(WIll come) Tipical food Holland
(Will come) Tipical food Slovenia
Making Food
FOOD AND DRINKS PROBLEMS
Consumption of alcohol in Slovenia is quite high according
to other EU members. Among young people the consumption of alcohol is rising
according to the ESPAD. With the raising of alcohol the illness is rising too.
In 2003 there was 27.3 % male students and 18.5 % female
students that was drunk by the age of 13 or less.
72.3 male students and 64.7% female students have been
drinking beer or wine before the age of 13.
country
|
recorded
|
unrecorded
|
total
|
beer
|
wine
|
spirits
|
other
|
12.19
|
3.00
|
15.19
|
4.10
|
5.10
|
1.33
|
0.00
|
|
9.55
|
0.50
|
10.05
|
4.72
|
3.26
|
1.56
|
0.00
|
There are roughly four levels of
alcohol drinking - social, heavy, problem and dependent. As a rule, each level
increases the risk to your health and safety. Most people drink some alcohol.
However, even a small amount of alcohol can be dangerous if you drive, operate
machinery, or take some types of medication. This is drinking above the
recommended safe limits, which are:
- Men should drink no more than 21 units of alcohol per week, no more than
four units in any one day, and have at least two alcohol-free days a week.
- Women should drink no more than
14 units of alcohol per week, no more than three units in any one day, and
have at least two alcohol-free days a week.
- Pregnant women. Advice from the Department of Health states that ... "pregnant women or women trying to conceive should not drink alcohol at all. If they do choose to drink, to minimise the risk to the baby, they should not drink more than 1-2 units of alcohol once or twice a week and should not get drunk".
What can help me to reduce or
stop drinking alcohol?
No one can make you stop or cut down drinking. You have to be committed and
determined to do this yourself. However, it can be difficult, and one or more
of the following may help.
Accepting the problem
Some people deny to themselves that they have a problem. The sort of
thoughts that some people deceive themselves with include: "I can cope",
"I'm only drinking what my mates drink", "I can stop at any
time".
Accepting that you may have a problem, and seeking help where necessary, are often the biggest steps to cutting back on alcohol, or cutting it out completely.
Accepting that you may have a problem, and seeking help where necessary, are often the biggest steps to cutting back on alcohol, or cutting it out completely.
Self-help
Some people are helped by books, websites, leaflets and their own
determination. It is thought that about 1 in 3 people who have a problem with
alcohol return to sensible drinking, or stop drinking, without any professional
help. See the end of this leaflet for a list of resources.
Talking treatments
Some people are helped by counselling and advice from a practice nurse or
doctor. Sometimes a referral to a specially trained counsellor may be advised.
They can help you to talk through the issues in more detail and help you to
plan how to manage your drinking. In some cases, more intensive talking
treatments such as cognitive behavioural therapy (CBT), motivational
interviewing, or motivational enhanced therapy may be appropriate. For example,
CBT helps you to change certain ways that you think, feel and behave, and may
help some people with alcohol problems.
Talking treatments are particularly useful for children with alcohol-related problems who are aged between 10 and 17. Children may also be offered family therapy in which other members of their family may be involved in a course of treatment.
Talking treatments are particularly useful for children with alcohol-related problems who are aged between 10 and 17. Children may also be offered family therapy in which other members of their family may be involved in a course of treatment.
Treating other illnesses
Alcohol may seem to be a quick answer to the relief of stress, anxiety,
depression, or other mental health problems. However, the effect is short-lived
and drinking a lot of alcohol often makes these conditions worse. If you feel
that these conditions are the underlying problem then see your doctor.
Medication and talking treatments such as CBT often work well for these
conditions, and are a much better long-term option than heavy drinking.
Other medication sometimes used
for alcohol problems
- Vitamins, particularly vitamin B1
(thiamine), are often prescribed if you are alcohol-dependent - especially
during detox. This is because many people who are dependent on alcohol do
not eat properly and can lack certain vitamins. A lack of vitamin B1 is
the most common. A lack of this vitamin can cause serious brain conditions
called Wernicke's encephalopathy and Korsakoff's psychosis.
- Acamprosate and naltrexone are
medicines which can help to ease alcohol craving. Either of these may be
prescribed to some people after a successful detox to help them stay off
alcohol.
- Disulfiram is another medicine which
is sometimes used following a successful detox. When you take disulfiram
you get very unpleasant symptoms if you drink any alcohol (such as
flushing, vomiting, palpitations and headache). So, in effect, the
medicine acts as a deterrent for when you are tempted to drink. It can
help some people to stay off alcohol.
- Lorazepam, olanzapine and haloperidol
are all used in the treatment of delirium tremens.
- Baclofen is a medicine that is reported in some medical studies to help some people to stay off alcohol or to reduce drinking quantity. It may also reduce craving and reduce anxiety in alcohol-dependent people. However, the evidence for the effect of baclofen is conflicting and other studies do not support these reports. More research is needed to clarify whether baclofen is helpful. Note: it is currently not licensed for the treatment of alcohol-related problems.
After detoxification and staying
off alcohol
Many people who successfully detox go back to drinking heavily again at
some point. There are various reasons why this may occur. It is thought that
you are less likely to go back to drinking heavily if you have counselling, or
other support to help you to stay off alcohol. Your doctor, practice nurse, or
local drug and alcohol unit may provide ongoing support when you are trying to
stay off alcohol. Self-help groups such as Alcoholics Anonymous have also
helped many people to stay off alcohol.
If you do go back to heavy drinking, you can always try again to stop or cut down. Some people take several attempts before they stop drinking, or keep within the safe limits, for good.
Short-term effects of alcohol on the human body can take many forms.
The drug alcohol, to be specific ethanol, is a central nervous
system depressant with a
range of side-effects. Cell membranes are highly permeable to alcohol, so once alcohol is in the bloodstream it
can diffuse into nearly every biological tissue of the body.If you do go back to heavy drinking, you can always try again to stop or cut down. Some people take several attempts before they stop drinking, or keep within the safe limits, for good.
Facts and Figures
Alcoholconsumption
per capita 1960-2010
Holland eating habbits
Breakfast
and lunch differ little in Dutch cuisine and both consist of bread with a wide
variety of cold cuts, cheeses
and sweet toppings; such as hagelslag, vlokken and muisjes. Chocolate
spread, treacle (a thick, dark brown sugar syrup called stroop),
peanut butter and confiture are popular
too.
The Dutch
are famous for their dairy products and especially for their cheeses. The vast majority of Dutch cheeses are semi-hard or
hard cheeses. Famous Dutch cheeses include Gouda, Edam, and Leyden. A typically Dutch way of making cheese is to blend
in herbs or spices during the first stages of the production process. Famous
examples of this are cheeses with cloves (usually the Frisian nagelkaas), cumin (most famously Leyden cheese), or nettles.
Dutch bread
tends to be very airy, as it is made from yeast dough. From the 1970s onward
Dutch bread became predominantly whole
grain, with additional seeds such as
sunflower or pumpkin seeds often mixed with the dough for taste. Rye bread is one of the few dense breads of the
Netherlands. White bread used to be
the luxury bread, often made with milk as well as water. A Frisian luxury version of white bread is suikerbrood, white bread with large lumps of sugar mixed with the dough.[5] Kerststol is a traditional Dutch Christmas bread made of bread
dough with sugar, dried fruits, raisins and currants and lemon and orange zest,
eaten sliced, spread with butter.
Those who do
not want to have breakfast but need something in their stomach in the morning
often eat the famous Dutch ontbijtkoek. It is usually served as a small slice, possibly with
butter.
Dutch people
invite friends over for koffietijd (coffee time), which consists of
coffee and cake or a biscuit, served between 10 and 11 a. m. (before lunch) and/or
between 7 and 8 p. m. (after dinner). The Dutch drink coffee and tea throughout the day, often served
with a single biscuit. Dutch thrift led to the famous standard rule of only one
cookie with each cup of coffee. It has been suggested that the reasons for this
can be found in the Protestant mentality and upbringing in the northern
Netherlands. The traditionally Roman Catholic south does not share this
tradition as for instance in Limburg, where serving a large vlaai (sweet
pie or pastry with filling), cut into eight pieces, is tradition when visitors
are expected.
Café au
lait is also very common. It is
called koffie verkeerd (literally "wrong coffee") and consists
of equal parts black coffee and hot milk. The Dutch drink tea without milk and
the tea is quite a lot weaker than the typical English types of tea which are
taken with milk. Other hot drinks used to include warm lemonade, called kwast (hot water with lemon juice), and anijsmelk (hot milk with aniseed). In the autumn and winter the very popular hot
chocolate or chocolate
milk is drunk. Both anijsmelk
and kwast are hardly drunk anymore and have lost their popularity.
Dinner,
traditionally served early by international standards, starts at about 6
o'clock in the evening. The old-fashioned Dutch dinner consists of one simple
course: beans or potatoes, meat and vegetables. Traditionally potatoes with a
large portion of vegetables and a small portion of meat with gravy, or a potato
and vegetable stew. A typical traditional Dutch dinner would include stamppot (Dutch mashed potato mixed with other mashed
vegetables) and pea soup. Vegetable
stews served as side dishes are for example rodekool met appeltjes (red
cabbage with apples), or rode bieten (beetroot). Regular spices used in stews of this kind may be bay leaves, juniper berries, cloves, and vinegar, although strong spices are generally
used sparingly. Stews are often served with mixed
pickles, including zure zult or
stewed pears. Due to the influx of other countries traditional meals have lost
some popularity. Stamppot is traditionally eaten in winter.
If there is
a starter, it is usually soup. The final course is a sweet
dessert, traditionally yogurt with some sugar or vla, thin milk pudding (cooked milk with custard).
Another dish
served at the dinner table is a very thick pea soup, called snert and it
can be served either as a main dish or as an appetizer and is traditionally
eaten during the winter. Snert has a very
thick consistency and often includes pieces of pork and rookworst -
smoked sausage - and is almost a stew rather than a soup. It is customarily
served with roggebrood (rye bread) spread with butter and topped with katenspek,
a variety of bacon which is first cooked and then smoked. The meat from the
soup may also be put on the rye bread and eaten with mustard.
Meat dishes
include gehaktballen meatballs, slavink, minced
meat wrapped in bacon, balkenbrij, a type of liverwurst and meatloaf. The butter based gravy (boterjus), in which the meat has been fried
and/or cooked, is also served. A variant of this, eaten around the IJsselmeer (a shallow lake in the central Netherlands), is butter
en eek, where vinegar is added to the gravy.
Another
Dutch dinner dish is pannenkoeken (pancakes are named after pannenkoeken), which come in several
varieties including poffertjes (miniature pancakes) and spekdik (a Northern variant with bacon). Wentelteefjes (French
toast) are similar. Broeder, a
type of cake, is also eaten for dinner, mainly in West Friesland.
Desserts
often include vla (vanilla custard) or yogurt. Regional variants include broodpap, a bread
porridge made from old bread, milk, butter and sugar.
Other
puddings and porridges are griesmeelpudding, grutjespap, Haagse bluf, hangop,
Jan in de zak, karnemelksepap, rijstebrij (rice
pudding), krentjebrij (also called watergruwel).
Indonesian and Indo dishes became popular. While popular in Holland,
Rijsttafel is now rare in Indonesia itself.
In recent
decades, Arab dishes have become increasingly
popular, especially as a snack food. In larger towns and cities, small
restaurants selling Kebab, Shaorma and Falafel can be found on virtually any street corner.
Slovenian
Meals and Eating Habits
In Slovenia, like in other European
countries, we have our own eating habits but they are becoming more and more
unhealthy, like American ones.
Mostly we eat three meals a day: breakfast, lunch and dinner. Typical
lunch is beef soup, roast beef, potatoes and salad, but dinners are very
variable. Breakfast and dinner are either warm or cold, but lunch is always
warm. The worst eating habit we have is leaving breakfast out, because of the
lack of time. And the second worst habit is eating lunch late in the afternoon,
when we come from school or work. Lately, we eat more fruit and vegetables
again, but average Slovenian still eats half of recommended quantity of fruit
and vegetables. Research has shown, that 33% of boys, and 47% of girls eat
fruit every day, and 22% of boys, and 33% of girls eat vegetables every day,
too. We don’t drink enough water, because majority of people prefer beer, juice
or aerated drinks to water. Because of the lack of time, more and more people
eat in fast food restaurants, specially in McDonalds. On the other hand, 46% of
Slovenian think, that they are too fat, and 95,000 of Slovenian people are too
fat, if we consider BWI calculation.
Enough tasty vegetables, fruit, and other food is available in our
stores and restaurants, so we can find no excuse for unhealthy eating habits.
Breakfast
Many times we skip
breakfast, or we eat it very quickly because we are in a hurry to the job or
school. But when we do eat breakfast we usually eat bread with some butter and
jam or bread with cheese or salami /sausage. Sometimes we eat Čokolino.
At weekends we have very
big and fat breakfasts like croissant and coffee or sunnysideup eggs. Very
often, however, we just grab some fruit.
Lunch
We normaly eat lunch at
school. Our cooks take good care of us. Sometimes, the lunches in school are to
our taste, but sometimes they are not so good (read beetween the lines). But if
we eat lunch at home, we almost every day eat stake and potatoes, or spaghetti
with some sauce. At weekends and during holidays when the whole family gets
together we have many different courses: eg. beef soup, patatoes,
meat, vegetables and salad. Beef soup is a traditional starter to a good
Slovenian Sunday lunch.
Dinner
Dinner is usually bigger
than breakfast, but still smaller than lunch. Sometimes we eat it togeher, but
sometimes we eat it by watching TV or reading books. For dinner some of us eat
musli with milk or yoghurt, or some
dairy products.
We
usually eat dinner at home, with family.
We have different stuff to eat at
the evenings.
Sometimes
we eat potato with some meat, or some pasta, risotto, salad, etc.
Sometimes we eat
sandwiches, with salami or cheese and some yoghurt.
Making food and drinks
In Holland and Slovenia there’re rules about the making of food and
drinks. The rules are being mandate by the European Union on whole of Europe.
In Holland the government wants that it is easy for people to be able to
make healthy food. The government also wants to survey if the food is save. She
has rules for the safety and for the production of food.
The get advice of the independent
food council. Every product needs to be approved by the government
before it is allowed to be produced. The codex Alimentarius is an international
organisation that developers the rules of food products.
The product needs to be traceable., the producer needs to be able to
show where to product came from and to who he has delivered it. The producer
also needs to inform the NVWA ( Dutch food and goods authority) when some
product isn’t save.
Providing proper information
Ways to achieve make sure
customers have proper information on the products include:
- Labelling
The government ensures that food is labelled properly. If consumers know what a product contains, they can make more conscious decisions about food. - Logos
The healthy choice logo is an official Dutch seal that makes it easier to identify healthy food products. The green version, with the text gezondere keuze, or ‘healthier choice’, is awarded to the healthiest options within a group of basic food products that includes bread, milk, and fruit and vegetables. The blue version, with the text bewuste keuze, or ‘conscious choice’is found on healthier choices in the category of products that includes soups, sauces, and snacks.
All the information that must
be on an etiquette:
·
On the labels stands the E-numbers. They’re approved colourings,
flavourings, and preservatives. They’re only approved when research says the
products don’t are dangerous for the health of someone.
·
Biologic. This is only allowed when it follows strict rules of animal
welfare and environmental conservation.
·
Genetic modificated organism. If there’re more than 0,9
precent genetic modificated organism.
·
The origin
·
Nutritive value.
·
Feeding claims and healthy claims, like having a low fat content, have to
satisfy at some standard so that it is all equal in the European Union.
Commodities Act
The Commodities Act stipulates
that a product may not endanger the health or safety of consumers. This
legislation covers foods, ingredients, production, food preparation sites and
sales outlets. The Dutch Food and Consumer Product Safety Authority provides
government oversight to ensure the legislation is complied with.
Food safety
The government ensures food safety, as people must be
able to trust that food is safe and not dangerous to their health. The Dutch Food and Consumer Product Safety Authority monitors whether businesses comply with food standards and regulations. The private sector is responsible for daily inspections and quality controls, but government oversight remains key. Companies with well-functioning control systems are checked less frequently by the government, freeing the inspectors to focus on problem companies.
Biological food
Organic foods are foods that are produced using methods that do
not involve modern synthetic inputs. Organic foods are also not processed using
irradiation, industrial solvents, or chemical food additives.
Beer
The most usual way to produce is by taking mineral water and then
putting malt with it. Then ferment it. At this process there is produced carbon
dioxide and alcohol. Then the hop are being cooked with it for the flavour and
as preservative.
Research
Research
question: What are the differences and similarities in export and import of the
Netherlands and Slovenia and what does that say about the culture?
Intro
research:
In Holland
there’re multiple supermarkets like Jumbo, Albert Hein and C1000. They compete
with each other and have a large assortment. In every town there’s almost
always at least one supermarket. They get their food mostly from a big
distribution centre and some of the locals. But it is also possible to buy from
a market or get from a grocer or butchery.
In Slovenia
almost everyone has a garden where they cultivate food. There are not many
supermarkets in Slovenia, but little shops who sells food and drinks.
We will
research on difference groups as the student, the families and stores. We have
done research at the school cafeteria ‘Enve’, at the supermarket nearby Udens
College the Jumbo Drossaard and at a biologic food and drinks distribution
centre.
School cafetaria ENVE (10-10-2012)
We have interviewed Frank Pansier from the ENVE.
The ENVE is fully controlled by scholars. They buy their products from ‘Van Oers’. They sell unhealthy food, with a long shelf life. The most popular food and drinks are kitkak, cola, monster and bueno. They try to do not make lose, but it is difficult because they can’t keep their prices very low like the supermarkets, because they buy in a lot. The benefit they give is that the cafeteria is at school, so you don’t need to walk to the supermarket. The prices they try to get them with round numbers so it’s easy for the accountancy. Most of the prices are the same. The ENVE has discounts on product that are over date. They also have a discount when the supplier has a discount. The menu is decided by the consumer, what they like and what the people who are working at the ENVE like. Both teacher as students buy food and drink at the ENVE.
Jumbo de Laak Drossaard
Ronald de Laak – “90% of the products come from the
Jumbo distribution centrum in Veghel, the other 10% comes from individual
manufacturers from surrounding areas. The most important products are the fresh
products like meat, cheese and vegetables, the primary needs. The margin of our
store is small, but we have a big volume. We lose money with the A-product,
because we have the lowest prices, which sometimes are lower than the purchase
prices. The prices of the store are made up by the market. The Jumbo
headquarters decide what product are in the assortment of the store, but the
Jumbo in Uden has a bigger assortment than the other Jumbo’s in the
Netherlands. The main buyers of the store are families. De Jumbo has 24.000
customers a week. The products in the store are tested in the distribution
centrum, the store only has to sell them. The typical Dutch food like
stroopwafels, drop and herring aren’t sold more than the average. The Jumbo at
the Drossaard is the best supermarket in Uden, because of the great service and
the big assortment.”
Udea (10-10-2012)
This
interview we have had with John Harskamp, the boss of the three bosses who
control the three warehouses. The ideal of the company is that the company is
good for the nature.
Udea is a
distribution centre for organic food. They are the biggest distribution centre
of Holland. Everything you can think of like beer, a toothbrush, and toilet
paper. They also have fresh milk, dessert and vegetarian meat. They also have
dry goods in a place of 7500 square kilometre. The vegetables are selling very well.
They have 56 shops of Eko Plaza where they deliver their food. 26 shops they
control themselves but their ones are in the hands of private individuals.
First Udea sold to the PLUS and Lidle, but they are very strict and Udea
stopped. They are filing containers and between 17:00 and 19:00 hour or 03:00
and 05:00 the trucks are taking the products to the shops.
The products are from all over the country,
from farmers and from groceries. They also come from Italy, Spain, France,
Belgium and Germany, but not in Slovenia. They search for new products by an
agent. He searches for farmers in all of Europe if they want to sell to Udea.
Udea is also going to conventions of biological food to get new costumers and
sell products.
The price of the products depends on the
availability of it. Udea also looks at the competition when they decide what
the prices will be. Biological food is more expensive than normal, because the
process of making the food cost more money. Every product must be certificated. A company
tests every product of it is biological produced. Udea also sends samples of
products to labs where it will be investigated. When something is not right,
the product will not be sold anymore. If a product then is not biological, they
will need to sell it to a normal distribution centre.
First inside there is the main office. Further
there are warehouse where all the products are stored. Every place has another
temperature because of the different kind of product. They have vegetables,
meat and drinks inside. Inside Udea there is a company, who cut all the food in
little pieces when needed. Furthermore, there is a logistic part that controls
all the schedules of the trucks and keep the orders.
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