Chapter 14 – Food Habits and Cultural Patterns

Name: Chapter 14 – Food Habits and Cultural Patterns
Uploaded: 2017-07-12T17:05:00+00:00
Duration: PTM20S25
Channel: Zoe McKenzie
Description: Chapter 14 – Food Habits and Cultural Patterns

Chapter 14 – Food Habits and Cultural Patterns

Food Habits and Cultural Patterns
Why do people eat what they eat? The broader food environment from which person have to choose is often influenced by factors such as politics and poverty which limit personal control and choice. Many meanings are attached to food. All food habits are intimately related to one’s whole way of life: one’s values, beliefs, and situation. Sometimes these food patterns change over time with an increase in exposure to other cultural patterns

Food Habits and Cultural Patterns

Objectives Identify cultural development of food habits
Identify social, psychological, and economic influences on food habits Identify food misinformation and fads Identify changes in American food habits

Chapter 14 – Food Habits and Cultural Patterns
Key concepts: Personal food habits develop as a part of one’s social and cultural heritage, as well as individual lifestyle and environment Social and economic change usually results in alterations in food patterns American eating patterns are influenced by many different cultures

Social, Psychological, and Economic Influences on Food Habits
Social Structure – All of our various group affiliations influences our habitual patterns, including our food attitudes and choices Food and social factors- Food is a symbol of acceptance, warmth, and friendliness in social relationships. During adulthood, certain foods trigger a flood of childhood memories and are valued for reasons apart from any nutritional value

Food as a social connection

Psychological Influences Understanding diet patterns – Food is a basic enjoyment and necessity of life; food as a reward release of endorphins – a “feel good” chemical in the brain. Also “comfort foods” At each stage of human growth, food habits are part of both physical and psychosocial development. E.g. food “neophobia” – fear of unfamiliar foods

Marketing and Environmental Influences Food habits are manipulated by TV, radio, magazines, and other media messages Influences from: Persons Convenience items Marketing at local grocery stores These may dictate the decision-making process and food choices

Good ol’ food advertisement

Family income and food habits – most American families live under socioeconomic pressures, especially in periods of recession and inflation. Low-income families – esp. those in poverty situations, suffer extreme needs  malnutrition and unnecessary illnesses

Economic Influences cont. Food habits manipulated by television, radio, magazines and other media messages; Influences from peers, convenience items, grocery store marketing – all may dictate the decision- making process for food choices throughout life.

Food assistance programs Improve health  education in better food- buying practices; acquire skills in food preparation, and improve eating habits. Meals more balanced, better use is made of government-donated commodity foods, and federal food stamps are spent more wisely.

Cultural Development of Food Habits
Food habits come from personal, cultural, social, economic, and psychological influences Strength of personal culture – not only includes major and historic aspects of a person’s communal life (eg. Language, religion, politics, technology) but also develops from all the habits of everyday living and family relationships including preparing and serving food, caring for children, feeding them, etc.

In a gradual process of conscious and unconscious learning, cultural values, attitudes, habits, and practices become a deep part of individual lives. Parts of this heritage may become revised or rejected as adults, it still remains within people to influence their lives and pass on to following generations.

Favorites!

Food in a culture- Food habits are among the oldest and most deeply rooted aspects of many cultures Cultural background largely determines what is eaten, as well as when and how it is eaten Whatever the situation, food habits are primarily based on food availability, economics, and personal food meanings and beliefs Ceremonies and religious rites involving food have surrounded certain events and seasons

Traditional cultural food patterns – US is, historically, a “melting pot” of ethnic and racial groups. In recent years, America’s diversity is especially strong in the area of cultural food patterns. Dietary Laws: may apply to what, how, and when specific food (s) are allowed or avoided

Religious Dietary Laws – Catholic, Protestant, Eastern Orthodox, Judaism, Hinduism, Buddhism, and Islam all vary according to the understanding and interpretation of what is a healthy and proper diet.

Jewish – festivals tend to be historical in significance and vary according to: Orthodox (Strict Observance) Conservative (Less strict) Reform (Less ceremonial emphasis) Basic body of Hebrew dietary law is called “Rules of Kashruth” – food selected according to those rules is considered “kosher”. The rules govern the slaughter , preparation and serving of meat, meat and milk, and the use of fish and eggs.

Kosher establishments

Jewish cont. Basic Food Restrictions: Meat: animals that chew cud and have cloven hooves acceptable; pork and birds of prey are avoided at all times. Ritually cleansed of blood. Meat and milk are not to be eaten at the same meal No egg with a blood spot may be eaten- eggs are “Parve” which means can be eaten with meat or dairy

Jewish cont. Representative Foods: Influence of festivals Bagels Blintzes Borscht Challah Gefullte (gefilte) fish Matzo

Muslim – Dietary laws are based on the restriction or prohibition of some foods and promotion of others. All derived from the Islamic teaching in the Koran. Laws are binding even during pregnancy, hospitalization or travel. Those visiting a home of a Muslim must follow as well. Permitted foods: Milk – permitted at all times Fruits, Vegetables, Breads and cereals – Permitted unless fermented, poisonous, contaminated or harmful

Muslim cont. Permitted foods cont. Meat –Seafood and land animals. No swine or pork; “Halal” meat is acceptable Blood of animals are not to be eaten Alcohol strictly prohibited Milk and meat may be eaten together Figs, olives, dates, honey, milk and butter milk are of special value and only eaten when no other sources of food are available

Halal establishments

Muslim cont. “Prohibited” foods may be eaten when no other sources of food are available Representative Foods: Falafel Pilaf Tabouli Pita

Muslim cont. Fourth pillar of Islam commanded by the Koran is fasting – from dawn to sunset, no food or drink

Ramadan – 30 day period of daylight fasting is required ninth month of the Islamic lunar calendar Muslim patients may need dietary considerations during Ramadan, especially diabetics, pregnant women, breastfeeding mothers

Spanish and Native American Influences Mexican: 3 Basic Foods: dried beans, chili peppers and corn Most dishes may have variation depending on different income levels

Fruits – mango, papaya are common Meat or eggs are added - small amounts Corn is basic grain bread in the form of tortillas, flat cakes baked on flat hot griddle Major seasonings are chili peppers, onions, and garlic Basic fat is lard

Spanish and Native American Influences cont. Puerto Rican – Common heritage with many Hispanics – food patterns are similar Add tropical fruits and vegetables Viandas – starchy vegetable and plantain or green bananas are popular Two other basic foods: rice and beans Dried codfish is a staple Cooking fat is usually lard

Spanish and Native American Influences cont. Indian and Alaska natives Over 500 different groups - many groups have a spiritual attachment to the land and determination to retain their culture Food has great religious and social significance and is an integral part of celebrations, ceremonies, and everyday hospitality

American Indians in Southwest U.S. Most learned farming from the early Pueblo people, Establishing corn and other staple crops Some raise chickens, mutton, beef and pork Increase use of modern convenience or snack foods high in fat, sugar, calories, sodium are being used by children and teenagers.

Influences of the Southern United States: African Americans Contributed a rich heritage to American food patterns, particularly to Southern cooking as a whole Food patterns were born of hard times and developed through a creative ability to turn any basic staples at hand into a memorable food. Representative Foods: Traditional breads and cereals – biscuits, spoon bread, cornmeal muffins, skillet cornbread, hominy grits (ground corn) and oatmeal

African Americans cont. Eggs and some cheese used; little milk Vegetables – Leafy green – Turnip green, collards, mustard greens, and spinach all cooked with bacon or salt pork Slaw, okra, sweet potatoes, green beans, tomatoes, potatoes, corn, lima beans, and dried beans

African American cont. Pork – ribs, sausage, bacon, smoked ham Buttermilk, coffee, apple cider, fruit juices Desserts – pies, pecan, fruit, cobblers, pumpkin or sweet potato

French American– Cajun people Louisiana coastal waterways Representative Foods: strong flavored and spicy!

Seafood from local area and strong spices from up north Seafood stew served over rice- chili peppers, other spices and crawfish Catfish, red snapper, shrimp, blue crab, oysters

(French American cont.) Onions, bell peppers, okra, parsley, tomatoes, Ambrosia for desert fruit, coconut and whipped cream Sweet potato pie, pecan pie, berry pie, bread pudding and pecan pralines Corn muffins

Asian Food Patterns: Chinese cooks believe that refrigeration diminishes natural flavors so they select the freshest foods possible, hold them the shortest time possible and cook them quickly at a high temperature in a “wok”

(Asian Food Patterns cont.) Vegetables are often “stir-fried” and cooked just before serving; Meat used in small amounts in combined dishes rather than as a single main entre; Little milk is used; eggs and soybean products add other sources of protein; Peanut oil is the main cooking fat; traditional beverage is unsweetened green tea

(Asian Food Patterns cont.) Chinese dietary patterns include less total fat and saturated fat than the dietary patterns of African Americans, Caucasians, Hispanics, or Japanese

(Asian Food Patterns cont.) Japanese – similar to Chinese except more seafood is included. Rice is a basic grain at meals, soy sauce is used for seasoning, and tea is the main beverage Sushi – does not necessarily mean raw fish. Some sushi is prepared with only vegetables or cooked fish. Overall Japanese diet is high in sodium and low in milk products

(Asian Food Patterns cont.) Southeast Asian – Refugees from Vietnam, Laos, or Cambodia have settled mostly in California, with other groups in Florida, Texas, Illinois and Pennsylvania – Rice is main grain – Not mixed with other foods

Southeast Asian: Soups, fruits, vegetables, chives, onions, chili peppers, ginger root, coriander, turmeric, fish sauce; seafood, chicken, duck, pork; stir-frying is common; nuts and legumes are the primary sources of protein. Soups are common at meals

Mediterranean Influences Italian- Sharing food is an important part of Italian life. Bread and pasta are the basic ingredients in most meals Milk is seldom used alone; cheese is a favorite food Meats, poultry, fish; vegetables are used alone, in salads, soups, sauces; seasonings include: garlic, wine, olive oil, tomato puree, salted pork; fruit for snack

Greek – Bread is center of every meal; milk is seldom used as a beverage, rather as yogurt. Cheese- esp. feta- is a favorite; White cheese made from goats milk; Lamb and fish are main meats

Greek- egg for main meal -not for breakfast; many vegetables are used; cooked with broth, tomato sauce, onions, olive oil, vinegar; fruit is everyday desert, Rice is main grain, Baklava is desert served on special occasions

Changes in American Food Habits
Personal Food Choices Basic Determinants – p Box 14-1 Some factors influencing change: Income – improved economic situation provides sufficient income to give people more choice and time

hard economic situations; declining economy reduces options and may be an opportunity to review and teach food-buying practices

Factors - Technology – increases the number and variety of food items Environment – rapidly changing environment  concerns about food and health Access to food: grocery store, farmer’s market locations, fast food availability Vision – mass media stimulates options for new items and changes expectations and desires

Changing American Food Patterns
Households – changing in nature Working women – increasing; for families, working parents increasingly relay on food items and cooking methods that save time, space, and labor Family meals – dramatic decrease in the percent of food consumed from at- home meals

Meals and snacks – midmorning/mid- afternoon breaks usually involve food or beverage; evening TV snacks; more “grazing” Health and fitness – more nutrition awareness

Economical buying – making diet changes to save money; “no frills” grocery stores Fast foods – tend to order more food than needed; now more healthful options and nutritional information available

Chapter 14 – Food Habits and Cultural Patterns

Similar presentations

Presentation on theme: "Chapter 14 – Food Habits and Cultural Patterns"— Presentation transcript:

Similar presentations

About project

Feedback

Log in

Auth with social network:

Chapter 14 – Food Habits and Cultural Patterns

Similar presentations

Presentation on theme: "Chapter 14 – Food Habits and Cultural Patterns"— Presentation transcript:

Similar presentations

About project

Feedback