1. Chapter 14 Food Habits & Cultural Patterns
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2. Food Habits Personal food habits are affected by
Economics as far as foods that are available
Cultural factors such as personal foods meaning and beliefs
Social customs
Least affected by health or nutritional value although there is a trend to change this
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3. Marketing and Environmental Influences
Media-television, radio, magazines, other sources
Peers-coworkers, family,
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?
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4. Family Income Low-income families suffer extreme need
Illness, hunger, and malnutrition are more common in this group
About 14.8% of Americans live below poverty level
Healthy diet composed of whole grains, lean meats, fruits, vegetables, and low-fat dairy is difficult to achieve for some families that are living at or below the federal poverty line.
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.
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5. Cultural Development of Food Habits
Food habits grow from many influences
Personal-grow from exposure
Cultural-deep routed and tend to also affect choices
Social –people we associate on regular basis such as stylists, coworkers, etc.
Economic-financial means also affects choices
Psychological-food neophobia fear of eating unfamiliar foods
Discuss how students form their existing eating patterns and food habits.
Discuss how each of these influences affects individual food choices and habits.
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6. 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
Service of fast food has increased
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.
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7. Traditional Cultural Food Patterns
Shift in focus from “melting pot” to “diversity”
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.
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8. Religious Dietary Laws
Christianity
Catholic
Protestant
Eastern Orthodox
Judaism
Hinduism
Buddhism
Islam
Each follower interprets these dietary practices in his or her own way.
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9. Jewish
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 such as shrimp
No eggs with blood spots are eaten
Discuss the origins of the dietary laws.
Where can one obtain kosher food in your community?
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10. Influence of Festivals (Jewish)
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?
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11. Muslim
Dietary laws depend on restriction or prohibition of some foods, promotion of other foods
Tabouli a salad made from soaked bulgur combined with chopped tomatoes, parsley, mint, and green onion, and is mixed with olive oil and lemon juice is a traditional Muslim dish
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.
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12. Representative Foods (Muslim)
Bulgur
Falafel
Fatayeh
Kibbeh
Pilaf
Pita
Tabouli
Ask students which of these have been adapted to American cuisine. Which ones have they eaten in the last few months?
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13. Influence of Festivals (Muslim)
Ramadan
30-day period of daylight fasting from dawn to sunset
Nights often spent in special feasts that begin with appetizer then the family “evening breakfast”
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.
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14. Spanish Influences Mexican Puerto Rican
Basic foods are dried beans, chili peppers, corn
Small amounts of meat and eggs are used
Fruit consumption depends on availability and price
Puerto Rican
Food pattern is similar to Mexican
Tropical fruits and vegetables are added
Basic foods include viandas (starchy vegetables and fruits such as plantains), rice, beans
Discuss the advantages and disadvantages of the Americanization of native diets.
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15. National Food Guides for Mexico and Puerto Rico
In the Puerto Rican diet, milk, meat, yellow and green vegetables, and other fruits are used in limited quantities.
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16. 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-such as corn which is a staple food for Native Americans
Discuss changes in the Native American diet, including the addition of alcohol, high-fat foods, and high-sodium foods.
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17. Native American
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.
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18. Influences of Southern United States
African Americans
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
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.
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19. 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
Typical dishes include seafood or chicken gumbo, jambalaya, red beans and rice, blackened fish.
Typical dishes include seafood or chicken gumbo, jambalaya, red beans and rice, blackened fish.
Discuss advantages and disadvantages of Cajun cuisine.
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20. Asian Food Patterns Chinese Japanese
Use a wok for quick stir-frying with little fat
Vegetables and rice are staples
Meat, eggs, and tofu are sources of protein
Acculturation of Chinese may be bread with meals instead of traditional rice
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.
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21. Southeast Asian
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
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 also use of soy sauce and ginger.
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.
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22. National Food Guides for China, Japan, and Korea
Ask students to compare the food guides of China, Japan, and Korea. How are they similar, and how do they differ?
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23. Mediterranean Influences
Italian
Bread and pasta are basic ingredients
Cheese, meats, poultry, fish, sausages, cold cuts, and vegetables commonly used
Olive oil, garlic, herbs, and wine used in cooking
Lasagna is a meal that usually prepared on holidays or at celebrations
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.
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24. Mediterranean Influences
Discuss the benefits of the Mediterranean diet; why is it considered heart healthy?
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25. Changes in American Food Habits
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.
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26. Changes in American Food Habits
Changing American food patterns
Household dynamics-studies have shown that more common to find unrelated people living together are eating together
Family meals- are associated with improved dietary quality and beneficial developmental assets, have been on the decline
Pattern of “grazing,” is eating many times throughout the day
Snacking is good way to provide missing nutrients if planned
Fast foods-”supersizing”; growing portion sizes
Health and fitness-eating habits in the United States include fewer meals and more healthy snacks
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?
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