1. Food Habits and Cultural patterns
Chapter 14
Food Habits and Cultural patterns
We eat as we learned from our families.

2. Key Concepts
Personal food habits develop as part of a person’s social and cultural heritage as well as individual lifestyle and environment.
Social and economic change results in alterations in food patterns.
American eating patterns are influenced by many different cultures.
Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.

3. Influences on Food Habits
Social
Social structure, social factors, occupation, place of residence, social influences (family, group affiliation)
Psychosocial
Understanding diet patterns
Food and Age and/or psychosocial development
Mood (comfort foods)
Marketing and environmental influences
Economic
Family income and food habits
Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.

4. Cultural Development of Food Habits
Strength of personal culture
Conscious/ unconscious learning of traditions
Foods in a culture
Availability, cost, personal food meaning/ belief
What is eaten and when it is eaten
Traditional food patterns
Elderly and older adults retain tradition more than young
Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.

5. Cultural Development of Food Habits
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
Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 5

6. Marketing and Environmental Influences
Media
Peers
Convenience items
Grocery stores
Cartoon characters
Rewards 6

7. American Cultural Food Patterns
Shift in focus from “melting pot” to “diversity”
American cities retain pockets of ethnic groups
Cultural food habits are retained 7

8. Religious Dietary Laws
Christianity
Catholic
Protestant
Eastern Orthodox
Judaism
Hinduism
Buddhism
Islam 8

9. Dietary Religious Laws
Jewish
Orthodox – strict adherence
Conservative – less strict observance
Reformed – less ceremonial emphasis & minimal general use.
Kosher
“fit and proper” to eat
ritually cleaned of the blood content (no eggs with blood spots)
Do not mix milk & meat in one meal (utensils and refrigerators are separate)
No shell fish/crustations or animals with cloven hooves or birds of prey

10. Jewish-Influence of Festivals
Many traditional Jewish foods relate to festivals of the Jewish calendar
Examples: bagels, blintzes, borscht, challah, gefilte fish, kasha, knishes, lox, matzo, strudel 10

11. Dietary Religious Laws
Muslim
Based on teachings of the Koran
No pork; all meats are drained of blood (halal) similar to kosher meats
No alcohol or fermented fruits or vegetables
Influences: bulgur, pita, pilaf, falafel, tabouli
Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.

12. Muslim-Influence of Festivals
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
Festival of Eid al-Ftar 12

13. Spanish Influences Mexican Corn, dried beans and chili peppers; coffee
Small amounts of meat and eggs
Puerto Rican
Similar to Mexican; add Rice, fruits, plantains and dried codfish
Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.

14. Native American Indian and Alaska Natives Many diverse groups
All have a spiritual devotion to the land
Food has great religious and social significance
Food differs according to what can be grown locally, harvested or hunted on the land, or fished from local waters
Meat daily, fry bread, corn based bread; frying is common 14

15. Southern United States
African American:
Food patterns developed through creative ability to turn basic staples into memorable food
Traditional breads include hot breads (biscuits, spoonbread, cornbread)
Breads- biscuits, cornmeal variations
Cooked cereals – grits, mush, oatmeal
Vegetables –collard greens, black eyed peas, okra, sweet potatoes
Meats – pork, chicken; frying is common

16. French Americans
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
Seafood is abundant
Seafood, spicy, strong flavors served over rice
Jambalaya!! Grits, yams, hush puppies, cush- cush 16

17. Asian Food Patterns Chinese Japanese – similar to Chinese
Fresh foods, quickly cooked (wok) with little fat
Vegetables and rice are staples
Meat, eggs, and tofu are sources of protein
Green tea, soy sauce; pickled, dried, salted foods in small quantities
Japanese – similar to Chinese
Rice is basic grain
Sushi, fish, vegetables usually steamed or pickled; fresh fruit;
High in salt, low in milk products

18. Southeast Asian
Southeast Asian: Vietnamese, Indonesian, Cambodian, Laotian
Rice is a staple
Soups are common stir-frying is also common
Fish, shellfish, pork, chicken, and duck are common
Red meat eaten only once or twice a month 18

19. Mediterranean Influences
Italian
Bread and pasta is basic to most meals
Cheese, meats, fish, poultry, Sausage, cold cuts and vegetables
Olive oil, garlic, herbs, and wine used in cooking
Fresh fruit is dessert or snack. Red meat monthly
Greek
Bread is center
Yogurt, feta cheese; Lamb and fish are main meats
Rice is the main grain used.
Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.

20. Personal Food Choices Basic Determinants –
Needs to be culturally sensitive and understand the factors involved with your patient
Physical, social & psychological influences
Factors Influencing Change –
Income- allows choices in foods
Technology – amount and variety of choices
Environment- ability to get to store or fresh markets/farms
Access to food - fresh food vs fast food
Vision – media leads expectations and desires

21. Changing American Food Patterns
Households – no longer just nuclear family
Working women – want food items that save space, time and labor
Family meals – less family meals; eat on the run or eat out more
Meals and snacks - grazing
Health and Fitness – increase in healthier foods
Econo Buying – cost per unit; Sams/ Costco
Fast foods – has ½ of all restaurant monies spent; ‘super size me’! 2 for 1 deals; increases our fat waist

22. Be careful what you choose to eat. Read the labels
Ask yourself – Do I need it or just want it?
Drink more water.
Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.