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Home› Cultures› Cambodia› Cultural Differences› Nutrition


Puerto Rican cuisine has some aspects reminiscent of its historical connection with Spain, but it is quite distinct from cuisines found in the U.S. Food is well seasoned but not spicy.

Cambodian Culture American Majority Culture
Breakfast usually consists of left over dinner or a porridge-like rice broth called “conge”. Cereal with milk, orange juice, fruit, toast, eggs and bacon, are part of the traditional breakfast.
Cambodians have two big meals: lunch and dinner. Meat and vegetables are cut into small pieces before cooking and rice is the main carbohydrate. Lunch is a light meal (e.g., a sandwich). Dinner is the important meal. Ordering take-out or eating out is common.

Cambodians in the United States often continue to follow the nutritional customs of their homeland. Much of the Cambodian diet is based on foods available at home (Stockton, 2001). Cambodians who frequent an Asian market will find bottled sauces, canned fruits, 50-pound bags of rice, noodles, cookies, candies, and teas on shelves. Cambodians spend much time preparing foods that often include numerous spices and strong aromas (Tith, 1990). This may explain why Cambodian students come to school with the smell of food in their clothes.

The Cambodian diet is naturally nutritious, full of fish, seafood, vegetables, and fruit. It is generally low in fat and calories. “Junk food” is not the same in Cambodia: coconut and strong smelling pickled fish are considered fattening and distasteful (Stockton, 2001).

Source: Oldways Preservation and Exchange Trust, 2000. Permission requested.

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