1. The Contextualization of Cultural Appropriate Foods in The WIC Program Delores C.S. James, PhD, RDN, FAND University of Florida

2. What Are Culturally Appropriate Foods?  Correspond to individual and community demand and preferences.  Consumed regularly with minimal or no food waste.  Less likely to be given away, thrown out, or traded.

3. What Are Culturally Appropriate Foods?  Less likely to aggravate any existing health issues (e.g. lactose intolerance, constipation, diarrhea, etc.).  Are a part of a cultural group’s core food or secondary core food groups.

4. What are “Traditional” Foods and Dishes?  Consumed by a particular group for several generations.  Have historic significance nationally, regionally, or locally.

5. Core Foods, Secondary Core Foods, and Peripheral Foods

6. Core Foods  All cultures have staple foods or core foods.  These foods are consumed frequently and form the foundation of the diet.  They are abundant, relatively inexpensive, easy to prepare, and are an important source of carbohydrates and calories.

7. Core Foods Typical  Cereal grains  Rice, wheat, millet, corn, etc.  Starchy tubers  Potatoes, yams, taro, cassava, etc.  Starchy, unripe fruits  Green plantain, green bananas, breadfruit, etc. WIC  Cereal grains  Brown rice, wheat tortillas, dry breakfast cereals, oatmeal, grits, cream of wheat  Starchy tubers  NA  Starchy, unripe fruits  NA

8. Core Foods  In most cultures, whole milk is considered a core food for infants and young children, but not for adults.  Milk is a secondary core food for American adults.  Skim milk and 1% milk is usually unacceptable for most adults.  2% milk is generally acceptable.

9. Secondary Foods  Secondary foods or secondary core foods are used daily to complement a meal.  They are usually abundant in a particular region and relatively inexpensive.  These foods are combined with staples to make traditional dishes and meals.  Some may argue that some of these foods are staples in some culture.

10. Secondary Core Foods Typical  Fruits  Vegetables  Legumes  Nuts, seeds  Tofu  Meat  Eggs  Cheese  Milk, soy beverage WIC  Fruits  Vegetables  Juices  Beans, peas, lentils  Peanut butter  Tofu  Canned fish  Eggs  Cheese  Milk, soy beverage

11. Peripheral Foods  Peripheral foods are often very recent additions to the diet, and their use may be stimulated by specific economic conditions.  They have a weaker cultural meaning and tend to reflect individual and family preferences.

12. Peripheral Foods Typical  Juices  Yogurt  Sodas, soft drinks  Chips  Candy, cookies WIC  Juices  Yogurt

13. Foodways, Culture, and Acculturation

14. Foodways  The term “ foodways,” or “ food habits,” refers to the ways in which food is obtained, stored, prepared, and eaten.  It also includes how, when, where, how much, and with whom food is eaten.  The WIC program and other nutrition assistance programs function as agents of food socialization.

15. Acculturation and Food  The transition of immigrants from their native country—with its social networks, familiar institutions, foods, and customs, to a new country with unfamiliar ways and confusing networks—requires significant adjustment and adaptation.  Many immigrants are significantly challenged to adapt to some of the foods offered by the WIC program.

16. Cultural Appropriateness: Asian Americans  The issue of cultural appropriateness of WIC foods is especially relevant for the Asian American population.  Dairy products, peanut butter, and most dried beans are not a part of the traditional diet.  High prevalence of lactose intolerance.

17. Acculturation and Food  Health professionals should not make assumptions as to where the client is in the acculturation process.  Many individuals who dress and speak like the “mainstream” may still follow other traditional ways at home and eat traditional foods because of their own ethnic pride.

18. Nutrition Education & Cultural Competence  Cultural competence of the health professional conducting nutrition education is key to ensuring that culturally appropriate WIC foods are purchased and consumed by the target individual(s) in order to improve health outcomes.  Drop in WIC participation rate over the past years may be due to 1) lack of culturally appropriate foods, 2) lack of knowledge and skills to prepare certain foods.

19. References  Kittler PG & Sucher KP. (2011). Food and Culture. Wadsworth Press.  Spector R. (2012). Cultural Diversity in Health and Illness. Upper Saddle River, NJ: Pearson Prentice Hall.  James DCS. (2004). Nutrition and Well-being: A- Z. McMillan Reference USA.