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Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine–influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Tejano/Mexican, Native American, Creole/Cajun, African-American, German, Czech, Southern and other European American groups. [2]
"Preparing plates of tortillas and fried beans to sell to pecan shellers, San Antonio, Texas" by Russell Lee, March 1939. Some ingredients in Tex-Mex cuisine are also common in Mexican cuisine, but others, not often used in Mexico, are often added, such as the use of cumin, introduced by Spanish immigrants to Texas from the Canary Islands, [4] but used in only a few central Mexican recipes.
Moreover, historically Texas has been home to the most Dairy Queen locations in any singular place, which also contributed to the idea that the fast-food empire belonged to the Lone Star State.
Food is generally cooked over mesquite, giving it a distinct, smoky flavor different from other wood-smoked styles. [15] Barbecue in the border area between the South Texas Plains and Northern Mexico is mostly influenced by Mexican cuisine. Historically, this area was the birthplace of the Texas ranching tradition.
Dorothy Staten is 106 years old and lives in her own apartment in El Paso, Texas. She shares foods she eats every day and avoids for a healthy long life. Woman, 106, who still lives in her own ...
Food and Nutrition—Administers the U.S. Department of Agriculture’s School Lunch, School Breakfast, Summer and After School Snack Programs in Texas public schools, including technical assistance and training to school district child nutrition professionals to help them stay abreast of state and federal policies, as well as processing of ...
MyPlate is the latest nutrition guide from the USDA. The USDA's first dietary guidelines were published in 1894 by Wilbur Olin Atwater as a farmers' bulletin. [4] Since then, the USDA has provided a variety of nutrition guides for the public, including the Basic 7 (1943–1956), the Basic Four (1956–1992), the Food Guide Pyramid (1992–2005), and MyPyramid (2005–2013).
Dietary diversity is related to nutrient intakes and is also an indicator of dietary quality. [5] Moreover, dietary diversity associated with health outcomes such as being overweight [6] or an increased mortality. [7] Dietary diversity is influenced by various determinants such as physical and mental health, economic status, or food environment ...