Directions: Read the passage carefully and answer these questions. I. Food is an important part of our identity and culture. We are known by what we eat. It reflects the geography to which we belong and the locally available resources used in our cuisine. Adivasi food systems are deeply embedded in local culture and traditions, given that the way of life of these indigenous peoples is so closely linked to nature and its resources. II. Jharkhand is a natural abode and home to numerous Adivasi communities constituting a little over 25% of the total population. These communities, in... Show more Directions: Read the passage carefully and answer these questions. I. Food is an important part of our identity and culture. We are known by what we eat. It reflects the geography to which we belong and the locally available resources used in our cuisine. Adivasi food systems are deeply embedded in local culture and traditions, given that the way of life of these indigenous peoples is so closely linked to nature and its resources. II. Jharkhand is a natural abode and home to numerous Adivasi communities constituting a little over 25% of the total population. These communities, in addition to their rich social and cultural traditions, practice immensely diverse food practices which are based on locally available resources and techniques. Such Adivasi food systems have been instrumental in maintaining the sovereignty and self-reliance of these communities. They have taken many varieties of vegetables and tubers, wild or grown, to enrich their diet and also to meet their requirements of calcium, iron, minerals and vitamins III. The realm of medicinal plants and herbal products is even vaster. According to the All India Coordinated Research Project on Ethnobiology, tribal communities are acquainted with the use of over 9,000 species of plants including food plants, while specifically for the purpose of healing they know the use of around 1500 species of plants. IV. The Adivasi food of Jharkhand may be defined in terms of a few characteristic features: food is influenced by physiological needs and geographical conditions and the habit is closely associated with habitat. This means food habits are guided by locally available resources. Adivasis consume boiled food like rice, pulses, herbs or 'saag' and on some occasions, animal or bird meat is roasted on a fire. Because of these consistent food habits that are based on locally available resources, instances of serious diseases are considerably lower among Adivasis. V. Nutrition Value: Ingredients used in Adivasi food are a great source of nutrition in addition to taste. Studies have revealed that Adivasi food provides high immunity to diseases and protection from deformities. Food like tubers, shoots, berries, nuts, etc. are a good source of protein and fat. The consumption of meat, fish, egg, shellfish, etc., provides good quality protein apart from important vitamins and minerals. Widely consumed wild or grown tubers enrich their dietary requirement of calcium, iron, mineral elements and vitamins. Show less
Directions: Read the passage carefully and answer these questions.
I. Food is an important part of our identity and culture. We are known by what we eat. It reflects the geography to which we belong and the locally available resources used in our cuisine. Adivasi food systems are deeply embedded in local culture and traditions, given that the way of life of these indigenous peoples is so closely linked to nature and its resources.
II. Jharkhand is a natural abode and home to numerous Adivasi communities constituting a little over 25% of the total population. These communities, in addition to their rich social and cultural traditions, practice immensely diverse food practices which are based on locally available resources and techniques. Such Adivasi food systems have been instrumental in maintaining the sovereignty and self-reliance of these communities. They have taken many varieties of vegetables and tubers, wild or grown, to enrich their diet and also to meet their requirements of calcium, iron, minerals and vitamins
III. The realm of medicinal plants and herbal products is even vaster. According to the All India Coordinated Research Project on Ethnobiology, tribal communities are acquainted with the use of over 9,000 species of plants including food plants, while specifically for the purpose of healing they know the use of around 1500 species of plants.
IV. The Adivasi food of Jharkhand may be defined in terms of a few characteristic features: food is influenced by physiological needs and geographical conditions and the habit is closely associated with habitat. This means food habits are guided by locally available resources. Adivasis consume boiled food like rice, pulses, herbs or 'saag' and on some occasions, animal or bird meat is roasted on a fire. Because of these consistent food habits that are based on locally available resources, instances of serious diseases are considerably lower among Adivasis.
V. Nutrition Value: Ingredients used in Adivasi food are a great source of nutrition in addition to taste. Studies have revealed that Adivasi food provides high immunity to diseases and protection from deformities. Food like tubers, shoots, berries, nuts, etc. are a good source of protein and fat. The consumption of meat, fish, egg, shellfish, etc., provides good quality protein apart from important vitamins and minerals. Widely consumed wild or grown tubers enrich their dietary requirement of calcium, iron, mineral elements and vitamins.
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