Romania has shown limited progress towards achieving the diet-related non-communicable disease (NCD) targets. 23.7% of adult (aged 18 years and over) women and 26.3% of adult men are living with obesity. Romania's obesity prevalence is lower than the regional average of 25.3% for women but is higher than the regional average of 24.9% for men. At the same time, diabetes is estimated to affect 7.0% of adult women and 8.5% of adult men.(2020)
Romania being situated at the crossroads of Central, Eastern, and Southeastern Europe, it is only natural that the Romanian cuisine has collected a large variety of influences from Balkan, Turkish, Serbian, German, and Hungarian cuisines. That has made Romanian food very savory. Most of the Romanian dishes are heavy and filling, with plenty of calories and not the healthiest of ingredients. However, the flavor and taste of the food are truly delicious, and almost every meal can be considered a treat.
Before WW2 : Romanian farmers used grains in the form of cornmeal, unleavened corn flour cake, polenta – with all its variants – and bread (often from mixed flour, using rarely and in small quantities brewer's yeast). During summer, uncooked foods were frequently consumed – raw vegetables (onions, garlic, tomatoes, peppers) together with polenta or bread.
Dishes included mostly : boils (borsch, soup), slow cooked dishes, milk and egg preparations, steaks (rarely) and some sweets. In general, there were dietary deficiencies of calcium and iron, vitamins A, B1, C and D in the case of collectives made up of workers and their families and sometimes insufficient caloric and protein intake, but it is worth mentioning that there were not such severe food deficiencies as in the case of those living in rural areas.
After WW2: A series of political, economic, social changes, the drought and famine in 1948 brought about a turning point in the way of eating :
- caloric, protein, lipid and carbohydrate intakes tend to increase gradually until the 8th decade of the last century;
- the place of corn is gradually taken by wheat and rye, bread starting to replace polenta in the daily diet;
- the consumption of rice and dried legumes increased slowly and continuously until the 80s, and also the consumption of meat, eggs, milk and milk products, vegetables and fruits but the consumption did not reach the figures characteristic of a balanced diet;
- there was an increase in the share of refined carbohydrates brought by sugar and sugary products in the daily diet, especially after 1988, with all the related adverse effects on health;
- diet begins to be gradually characterized by chronic imbalances characteristic of modern human nutrition, including caloric excesses, lipid and sometimes carbohydrate intake but also the uncontrolled use of food additives;
- insufficient consumption of animal proteins, especially after 1980, vitamin deficiencies due to insufficient intake of fresh fruits and vegetables and low intake of calcium, phosphorus and iron (especially in children, women and the elderly.
The socio-economic transition period after 1990 brings with it a decline in living standards, accompanied by inflation and the expansion of unemployment in the population, all resulting in deepening nutritional imbalances-– especially in groups deeply disadvantaged such as children, the elderly, the unemployed, etc.
· Beef Tripe Soup is one of the most popular and traditional soups made from the stomach of a cow, as well as with vegetables and bones, all flavored with a good amount of garlic, and some sour cream and vinegar ;
· Cozonac is a traditional dessert most commonly served during Christmas and Easter holidays. It is filled with a sweet walnut paste, along with some poppy seed paste, and sometimes even some Turkish Delight or some raisins
· Drob de Miel is a highly popular Romanian dish, traditionally served during Easter festivities. It is essentially lamb haggis, filled with minced lamb, green onions, egg, and bread that is first dipped into milk;
· Jumari, also referred to as Greaves, crunchy pieces of pork, a dish served as a hot starter, or as a snack, made from a freshly sacrificed pig, by frying bits of bacon in pig fat;
· Polenta, very healthy, most commonly served as a side dish, made out of corn flour that has been boiled in water, with some salt and sunflower oil. It is also most often accompanied with some sour cream, and with some strong Romanian cheese;
· Mici , a popular Romanian dish that essentially consists of grilled minced meat rolls. The name translates directly into “small ones”, because traditionally, these rolls are only as big as a finger;
· Papanasi, a delicious and highly popular dessert dish, traditionally linked to the northern regions of the country, but loved by everybody. It is a mixture of cottage cheese and semolina, shaped like a donut, that is fried and then covered in sour cream and jam. Traditionally, the jam used is blueberry jam, but nowadays there are plenty of variations to suit different preferences;
· Pomana Porcului (Honoring the Pig), a dish for the Christmas meal. Fresh pork meat from the sacrificed pig is used, which is then fried in its own fat. It is served with pickles, and sometimes with some extra vegetables or side dishes with a strong savory flavor;
· Salata de Boeuf (beef salad) uses any ingredients that have been saved from making a soup, along with a variety of vegetables and small sliced pieces of meat as well as pickles and mayonnaise. It is a festive dish often served at dinner parties, gatherings, and celebrations. It is heavy and filling, and the mixture of flavors might not be for everyone, but it is delicious for most!
· Sarmales are cabbage rolls made with minced meat (usually pork), mixed with a combination of spices, rice, and onions packed in pickled cabbage leaves which are then boiled for a few hours in a sauce made primarily of sauerkraut juice. They are also traditionally served at weddings and during special celebrations and festivities such as the Christmas holidays or New Years’.