Williams' Basic Nutrition & Diet Therapy 14th Edition Chapter 14 Food Habits and Cultural Patterns Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 1

Social, Cultural, and Economic Patterns and Food Habits *Personal food habits develop as part of a person’s social and cultural heritage, economic status as well as individual lifestyle and environment. Social and economic change often results in alterations in food patterns. American eating patterns are influenced by many different cultures. Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 2

Social, Psychological, and Economic Influences on Food Habits (p. 264) Social structure *Groups may be formed by economic status, education, residence, occupation, family Group affiliation influences food attitudes and choices Food and social factors Food symbolizes acceptance and warmth in social relationships Certain foods trigger childhood memories Discuss how social structure, religion, education, and social status influence food habits. People accept food advice from family, friends, or trusted authorities. Does your culture have any food taboos? What are your culture’s table manners? Food and gender (who purchases, prepares, distributes food in the family?) Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 3

Psychologic Influences (p. 265) Diet patterns Food has many personal meanings Many psychologic factors rooted in childhood Food and psychosocial development Food relates closely to psychosocial development Toddlers may become “picky eaters” to control parents *Food neophobia (fear of unfamiliar foods) is normal developmental factor Discuss comfort foods. What kinds of foods are more likely to be comfort foods? Certain foods stimulate endorphins. The ambivalent relationship with food—wanting to enjoy it, but being conscious of weight gain—is a struggle experienced by many. Attempts to restrict intake of certain foods can increase the desire for these particular foods, leading to food cravings. Women more commonly report food cravings than men do. Depressed mood appears to influence the severity of these cravings. Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 4

Marketing and Environmental Influences (p. 265) Media *Peers Friends, hairdressers, etc Convenience items Grocery stores Cartoon characters Ask students how these factors influence food choices. How have students been influenced to purchase specific products in grocery stores? Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 5

Family Income (p. 265) Low-income families suffer extreme need Illness, hunger, and malnutrition are more common in this group About 14.3% of Americans live below poverty level Cost and accessibility, education, and knowledge are the socioeconomic influences on food choices. Low-income groups have a greater tendency to consume unbalanced diets. In particular, low-income groups have low intakes of fruits and vegetables. Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 6

Cultural Development of Food Habits (cont’d) (p. 266) Food habits are learned through everyday living and family relationships **Food habits are primarily based on food availability, economics, personal food beliefs Cultural background and customs largely determine what is eaten Foods may take on symbolic meaning Examine the situations in which a person is most likely to overeat or make certain food choices. Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 7

Traditional Cultural Food Patterns (p. 266) Shift in focus from “melting pot” to “diversity” Many different cultures American cities retain pockets of ethnic groups Cultural food habits are retained Discuss the ethnic groups that have a visible presence in your city or town. Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 8

Religious Dietary Laws (p. 266) Christianity Catholic Protestant Eastern Orthodox Judaism Hinduism Buddhism Islam Each follower interprets these dietary practices in his or her own way. Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 9

Jewish (p. 266) Different dietary laws depending on orthodox, conservative, or reform beliefs Dietary laws are called Rules of Kashruth; foods prepared according to these laws are kosher *Meat should come only from animals that chew their cud and have cloven hooves; no pork or birds of prey *Meat and milk products are not mixed *Shellfish and crustaceans are avoided No eggs with blood spots are eaten Discuss the origins of the dietary laws. Where can one obtain kosher food in your community? Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 10

Influence of Festivals (Jewish) (p. 266) Many traditional Jewish foods relate to festivals of the Jewish calendar Examples: bagels, blintzes, borscht, challah, gefilte fish, kasha, knishes, lox, matzo, strudel What are some Jewish holidays that involve food? Have the students heard of any of these foods before? Which have been adapted to American cuisine? Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 11

Muslim (p. 267) Dietary laws depend on restriction or prohibition of some foods, promotion of other foods Milk products: permitted at all times Fruits and vegetables: permitted unless fermented Breads and cereals: permitted unless contaminated Seafood and land animals: permitted **Pork and alcohol: prohibited Discuss the origins of the Islamic food laws. Consider how hard it would be for a person in America to follow Jewish or Islamic dietary laws. Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 12

Representative Foods (Muslim) (p. 267) Bulgur-dried wheat Falafel Fatayeh Kibbeh Pilaf Pita Tabouli Salad made from soaked bulgur * Ask students which of these have been adapted to American cuisine. Which ones have they eaten in the last few months? Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 13

Influence of Festivals (Muslim) (p. 268) *Ramadan 30-day period of daylight fasting Nights often spent in special feasts All Muslims, regardless of condition, observe this fasting Some patients (e.g., pregnant or breast- feeding) may have complications Explain the fasting during Ramadan and how this affects food choices and health. Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 14

Spanish Influences (p. 268) Mexican Basic foods are dried beans, chili peppers, corn Small amounts of meat and eggs are used Fruit consumption depends on availability and price *basic fat is lard Puerto Rican Food pattern is similar to Mexican Tropical fruits and vegetables are added *Basic foods include viandas (starchy vegetables and fruits), rice, beans Discuss the advantages and disadvantages of the Americanization of native diets. Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 15

Native American (p. 268) Indian and Alaska Natives Many diverse groups All have a spiritual devotion to the land Food has great religious and social significance Corn* Food differs according to what can be grown locally, harvested or hunted on the land, or fished from local waters Discuss changes in the Native American diet, including the addition of alcohol, high-fat foods, and high-sodium foods. Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 16

Native American (cont’d) (p. 270) Native American: Southern Arizona American Indian Food Guide: Choices for a Healthy Life Ask students to identify some of the health benefits and health hazards of the American Indian food habits. Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 17

Influences of Southern United States (p. 270) African Americans- “soul food”* Food patterns developed through creative ability to turn basic staples into memorable food Traditional breads include hot breads (biscuits, spoonbread, cornbread) Wide variety of vegetables and leafy greens (turnip, collard, mustard) are used Pork is a common meat Fry foods using lard or vegetable oils *high risk for HTN The popular term for African-American cooking is soul food. Eggs and some cheese are used Little milk is used (except for baking) Many of these foods are rich in nutrients, as found in collard greens and other leafy green and yellow vegetables, legumes, beans, rice, and potatoes. Other parts of the diet, however, are low in fiber, calcium, and potassium, and high in fat. Common ways for African Americans to prepare food include frying, barbecuing, and serving foods with gravy and sauces. Home-baked cakes and pies are also common. Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 18

Acculturation Adopting dietary practices to a new culture* Copyright © 2013, 2009, 2005 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved.

French Americans (p. 272) Cajuns in southern Louisiana are descendants of the French colonists of Arcadia (now Nova Scotia) French culinary background blended with Creole cooking around New Orleans Foods are strongly flavored, spicy Dishes include jambalaya, gumbo, etc* Seafood is abundant Typical dishes include seafood or chicken gumbo, jambalaya, red beans and rice, blackened fish. Discuss advantages and disadvantages of Cajun cuisine. Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 20

Asian Food Patterns (p. 273) Chinese Use a wok for quick stir-frying with little fat Vegetables and rice are staples* Use very little milk* Meat, eggs, and tofu are sources of protein* Beverage is unsweetened green tea Seasonings include soy sauce, ginger, almonds and sesame seeds* Japanese Rice is basic grain* Many varieties of fish and shellfish used Vegetables usually steamed Diet is high in sodium, low in milk* Most Asians living in America adhere to a traditional Asian diet interspersed with American foods, particularly breads and cereals. Dairy products are not consumed in sufficient quantity, except for ice cream. Calcium is consumed through tofu and small fish. Asian food preparation techniques include stir-frying, barbecuing, deep-frying, boiling, and steaming. All ingredients are carefully prepared (chopped, sliced, etc.) before starting the cooking process. Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 21

Southeast Asian (p. 273) Southeast Asian: Vietnamese, Indonesian, Cambodian, Laotian Rice is a staple Soups are common Fish, shellfish, pork, chicken, and duck are common Red meat eaten only once or twice a month *hot oregano tea seasoned with salt is used for upset stomach Nuts and legumes are the primary sources of protein. Stir-frying in a wok with a small amount of lard or peanut oil is a common method of cooking. Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 22

Mediterranean Influences (p. 274) Italian Bread and pasta are basic ingredients Cheese, meats, poultry, fish, sausages, cold cuts, and vegetables commonly used Olive oil is used to brown vegetables* garlic, herbs, and wine used in cooking Greek Bread is the center of every meal Cheese, yogurt, vegetables, rice, lamb, and fish commonly used Mediterranean countries are known for leisurely dining. Eating more slowly, enjoying company, and mentally relaxing can all benefit health. Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 23

Changes in American Food Habits (p. 275) Basic determinants Physical Social Psychological Factors influencing change Income Technology Environment Access to food Vision Vision influences change through the media. Marketing strongly influences children’s food preferences and requests. Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 24

Changes in American Food Habits (cont’d) (p. 276) Changing American food patterns Household dynamics Involve unrelated people living together* Family meals Breakfast seldom eaten as a family* Pattern of “grazing,” growing portion sizes Eating occasions* Fast foods increased serving sizes** Health and fitness Economical buying Do you eat more meals or snacks? Do you sit down with others at a table when you eat? Fast food restaurants are becoming a norm for dining in America. What are some healthier food options that can be ordered? Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 25