1. Cultural Norms & Eating Habits Unit 8 Seminar September 21, 2011 Amy Bridges, MS, RD, LDN

2. Unit 8 Discussion: This week we will discuss Kosher or Halal Food Laws. You will investigate and describe where in your community you can find Kosher and Halal foods. Seminar: This week our discussion will center on how each participant’s cultural norms affect eating habits. Project: This week you will write a 2–3 page report and explain how you would respectfully defend your positions to your food service director in regards to a cultural food need. As part of your paper, you will include a special holiday menu for either the Kosher or Halal Food Laws and for the regular diet.

3. Cultural Food Practices Jewish Food Practices Islamic Food Practices Cajun and Creole Food Practices Korean American Food Practices Filipino American Food Practices African American Food Practices Alaska Native Food Practices Native American Food Practices Hmong Food Practices Chinese American Food Practices Asian Indian and Pakistani Food Practices South American Food Practices Caribbean Hispanic Food Practices Central American Food Practices Mexican American Food Practices

4. USDA: Addressing Cultural Foods Ethnic/Cultural Food Guide Pyramid http://fnic.nal.usda.gov/nal_display/index.php ?info_center=4&tax_level=3&tax_subject =256&topic_id=1348&level3_id=5732

5. Cultural Food Laws vs. Cultural Food Practices/Preferences Is there a difference? How should they be treated in food production or food service?

6. Kosher Food Laws Kosher laws look at three main aspects: 1. Allowed animals 2. Prohibition of blood 3. Prohibition of mixing milk and meat

7. Kosher Food Laws Allowed animals ◦ Mammals with split hoofs that chew their cud ◦ Domestic birds ◦ Fish with fins and removable scales ◦ Honey/beeswax Animals not allowed ◦ Pigs ◦ Wild birds ◦ Shark ◦ Dogfish ◦ Catfish ◦ Monkfish ◦ Crustacean and molluscan shellfish ◦ Most insects (with exception of a few grasshoppers)

8. Kosher Food Laws Prohibition of blood ◦ Animals must be slaughtered according to specific Jewish laws  Note Kosher meats have much more strict inspection requirements

9. Kosher Food Laws Prohibition of mixing milk and meat ◦ Equipment, utensils and cooking areas must be separate for the different foods. ◦ Foods must be processed and handled separately into different groups  Meat products  Dairy products  Neutral products (plants, egg, fish, honey, lac resin)  Note fish can be eaten with meat but not directly mixed with meat

10. Halal Food Laws Halal laws look at these main aspects: 1. Prohibited animals 2. Prohibition of blood 3. Method of slaughtering/blessing 4. Prohibition of carrion 5. Prohibition of intoxicants

11. Halal Food Laws Allowed animals ◦ Mammals with split hoofs (cattle, sheep, goat, lamb, camel, buffalo) ◦ Birds that do not use their claws to hold down food (chicken, turkey, duck, geese, ect) ◦ Fish is allowed in some groups ◦ Milk ◦ Eggs Animals not allowed ◦ Pigs, boar, and swine ◦ Lions, tigers, cheetahs ◦ Cats, dogs, and wolves ◦ Birds of prey (eagle, falcon, osprey, kites, vultures)

12. Halal Food Laws Prohibition of blood Proper slaughtering of permitted animals ◦ Controversial issue*  Meat of animals killed by the Ahl-al-Kitab (people of a different faith) Prohibition of carrion ◦ Presence of dead animal/carcass Prohibition of intoxicants ◦ Alcohol (or any fermented beverage)

13. Government Regulations State and federal agencies regulate Kosher and Halal food claims: ◦ Protects right-to-know issues ◦ Protects truth in food labeling ◦ Requires certain cultural information be available so that consumer may make the best choices ◦ Halal legislation exists only for New Jersey, Minnesota, Illinois, Michigan, and California

14. Class Discussion List one cultural food practice you personally follow and/or have encountered How known or available is this food practice in the food industry or health care industry?

15. Class Discussion What struggles do consumers face when attempting to follow their cultural food practices in the US? What efforts have been made in food service or production to accommodate this cultural practice?

16. Class Discussion How do particular cultural norms in food practices affect risk for chronic disease among the population? Give examples.

17. Extra Reading Using Cultural Competence Constructs to Understand Food Practices and Provide Diabetes Care and Education http://spectrum.diabetesjournals.org/conten t/22/1/43.full.pdf+html

18. Questions? Comments?