Food Consumption Patterns Part 2

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Table A5-4: Evening Secondary Meal/Home Bed Time Meals
Food Ingredients Means of preparation Accompaniments
Labouyi (flour Milk/coconut, sugar, cheese, Boil
Bread
of wheat, cinnamon, milk/coconut,
plantain, or citronel, lime peel, Star
breadfruit) Anise, Feuille d’inde, vanilla
Oatmeal
Boil
Corn flakes
Milk
Yogurt
Bread
Chocolate
Boil
Akasan
Boil
Food Combination Rules for Secondary Morning Meal
No meats
Labouyi, oatmeal, and cornflakes are prepared in the home—not the street
Milk with labouyi
Bread with sweet liquids is more for the morning
Beverages, Gruels and Blends
In previous sections we included juices with the main meal and we included coffee, chocolate,
sweet corn meal, and porridges as base secondary meals. We did this because they are locally
conceptualized as secondary meals and we are attempting to adhere to our strategy of following
local food categories.
Nevertheless, a in popular class Haiti, common beverages can be considered as a substantial part
of a secondary meal. For example, a soda and bread is considered a morning meal. Sugar water
and bread is also substitute morning meal. But popular class Haitians also concoct their own
fortified beverages. They begin with juices mixed with milk and malt drinks—something that beer
companies have managed to convince Haitian and impoverished people in many developing
countries are vitamin rich and fortifying—but that In Haiti people assure are fortifying by also
mixing with milk.
Tbale A5-5: Juices
Lime
Sugar
Passion fruit Sugar
Orange Sugar
Grapefruit Sugar
Carrots Sugar
Beets
Sugar
Corosol Milk (optional), sugar
Cherry
Sugar
Papaya
Milk (optional), sugar
Mango
Sugar
Malta
Milk