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 impact
Groups may be formed by economic status, education, residence, occupation, family
Group affiliation influences food attitudes and choices
Food symbolizes acceptance and warmth in social relationships
Certain foods trigger childhood memories
Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.

4. Influences on Food Habits
Ethnic patterns and cultural habits
Psychologic Influences
Food has many personal meanings
Many psychologic factors rooted in childhood
Food and psychosocial development
Food habits relates closely to psychosocial development
Toddlers may become “picky eaters” to control parents
Food neophobia (fear of new foods) is normal developmental factor
Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.

5. Marketing and Environmental Influences
Media messages
Peers
Availability of convenience items
Marketing at grocery stores
Cartoon characters or brand mascots
Body-image expectations
Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.

6. Economic Influences Low-income families often suffer extreme need
Unnecessary illness, and malnutrition are more common in this group
About 14.8% of Americans live with an income below poverty level
The costs of a healthy diet is difficult to achieve for some families living at or below the federal poverty level
Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.

7. Cultural Development of Food Habits
Strength of personal culture
Conscious/ unconscious learning of traditions
Foods can have symbolic meanings related to major life events.
Ceremonies and religious rites involving food have surrounded certain events and seasons.
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

8. American Cultural Food Patterns
Shift in focus from “melting pot” to “diversity”
Americans have broad range of food habits shaped by diversity
American cities retain pockets of ethnic groups
Cultural food habits are retained
Habits of everyday living and family relationships 8

9. Spanish Influences Mexican Corn, dried beans and chili peppers; coffee
Small amounts of meat and eggs
Fruit consumption depends on availability and price
Puerto Rican
Similar to Mexican; add Rice, fruits, plantains and dried codfish
Tropical fruits and vegetables are added
Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.

10. Native American 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 10

11. 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

12. 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 12

13. 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

14. Southeast Asian
Southeast Asian: Vietnamese, Indonesian, Cambodian, Laotian
Rice is a staple
Many fruits and vegetables
Soups are common stir-frying is also common
Fish, shellfish, pork, chicken, and duck are common
In a traditional diet, nuts and legumes are the primary sources of protein.
Red meat eaten only once or twice a month in small quantities 14

15. 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.

16. Religious Dietary Laws
Christianity
Catholic
Protestant
Eastern Orthodox
Judaism
Hinduism
Buddhism
Islam 16

17. Dietary Religious Laws
Jewish
Orthodox – strict adherence
Conservative – less strict observance
Reformed – less ceremonial emphasis & minimal general use.
Kosher-Rules of Kashrut;
“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

18. 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 18

19. Dietary Religious Laws
Muslim
Based on teachings of the Koran
Dietary laws depend on restriction or prohibition of some foods, promotion of other foods
The laws are binding and must be followed at all times, even during pregnancy, hospitalization, and travel.
Seafood and land animals (except pork and birds of prey): permitted
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

20. Muslim-Influence of Festivals
Ramadan
30-day period of daylight fasting
Nights often spent in special feasts
All Muslims (past puberty), regardless of condition, observe this fasting
Some patients (e.g., pregnant or breast-feeding) may have complications
Festival of Eid al-Ftar 20

21. 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

22. 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

23. 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.