1. Maryland WIC Program Train the Trainer Part 4 June 27, 2012

2.  The history of meal times and number of meals consumed differs greatly from culture to culture and through time.  It depended on the socio-economic class of the person who was eating.  Some people have their biggest meal in the middle of the day and some would have it in the evening.

3.  In general: Breakfast between 7:00 - 9:00 am Lunch between 12:00 - 1:30 pm Dinner between 6:30 - 8:00 pm In the UK: Dinner between 12:00 - 1:30 pm (main meal) Tea from 5:30 to 6:30 pm

4. Elevenses – morning coffee break Afternoon tea- traditionally eaten around 3-4 pm Tea- eaten early evening and may be the main meal of the day. Supper- an evening meal and a snack before bed time. On Sundays and holidays the main meal of the day is often eaten around midday instead of in the evening but may be referred to as Sunday dinner.

5.  From the book  “Hungry Planet: What the world eats”  By Peter Menzel and Faith D’Aluisio

24.  Biological Determinants 1. Hunger and Satiety 2. Palatability 3. Sensory aspect  Economical and Physical Determinants 1. Cost and Accessibility 2. Education and Knowledge

25.  Social Determinants 1. Influence of social class 2. Cultural Influences 3. Social context 4. Social setting 5. Attitudes and beliefs  Psychological factors 1. Stress 2. Mood

26.  Is the adoption of the beliefs, values, attitudes and behaviors of a dominant culture and influences a person’s food choices. Grouped into three categories: 1. The addition of new foods 2. The substitution of foods 3. The rejection of foods

27.  In many cultures, people believe that food promotes health, cures disease or has medicinal qualities  Maintaining a balance is important to health.  In some cultures foods are classified as hot or cold, which may not reflect the temperature or spiciness of foods. People believe that maintaining a balance between these two types is important to health.

28.  In traditional Chinese or Asian culture foods are valued beyond nutrition.  Foods and dishes are carefully planned and prepared for longevity, happiness and luck.  Foods are not necessarily associated with specific meals and a variety of foods may be eaten at breakfast lunch or dinner.

29.  Traditional Chinese people maintain that health and disease are related to the balance between “yin” and “yang” forces in the body. Diseases caused by yin forces are treated with yang foods to restore balance and vice versa.

30.  Share with the group what “new” foods have you introduced to your family? How did the family react?  List some open ended questions that we could ask WIC participants so that we could get a better understanding of their food habits.

31.  As a child, did you have specific times when everyone in the house ate together?  What kinds of food did you eat at different times of the day?

32.  What is your ethnic background? Did this influence how you ate growing up or how you eat now?  Who planned what you should eat and who prepared/purchased it?  How has your eating habits changed since you were young?

33.  Do you eat with others at set times now?  What foods do you no longer eat or eat less often? What are some reasons why?  What are some foods you eat now that you did not eat when you were a child?  Do you think that the way you eat was healthier then or healthier now?

34.  All foods can be part of healthy balanced eating patterns.  No one-size-fits-all approach for healthy eating.  Food choices change over time.  People try out and adapt traditional dishes to include foods on hand that may cost less or are more readily available.

35. Comments? Questions?