1. Williams' Basic Nutrition & Diet Therapy
14th Edition
Chapter 14
Food Habits and Cultural Patterns
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2. 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.
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3. 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?)
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4. 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.
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5. 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?
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6. 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.
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7. 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.
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8. 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.
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9. 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.
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10. 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?
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11. 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?
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12. 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.
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13. 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?
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14. 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.
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15. 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.
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16. 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.
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17. 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.
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18. 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.
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19. Acculturation Adopting dietary practices to a new culture*
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20. 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.
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21. 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.
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22. 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.
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23. 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.
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24. 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.
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25. 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?
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