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

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.

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.

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.

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.

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.

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

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

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.

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

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

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

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

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

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.

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

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

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

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

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

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

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

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.