Dudek chapter 11 - Cultural and Religious Influences on Food and Nutrition

American culture

Melting pot

Native American, African, Mexican, Chinese, Italian

Modern American eating trends

Convenience and restaurant foods

Food away from home lower in nutritional quality

Convenience foods

Precut - ready made

Hugh sodium and cost more

Culture and food choices

Culture influences food habits

Cultural influence

• What is edible

• Food roles and meaning

• Preparation

• Eating patterns

  • Meal timing and etiquette

  • Health, body image, and balance

Core foods - Daily staples

Secondary foods - Regular not daily

Peripheral foods - Occasional

Preparation and symbolism - Can symbolize status, identity, religion, celebration, and comfort

Cultural assessment in nutrition care

Ask individualized questions

Avoid assumptions

Questions - Traditional foods eaten, new foods adopted, foods avoided

Cultural diversity in the U.S.

Minority populations increasing significantly

Cultural competence significant in health care

Food choices vary widely even within groups

African American food practices

Soul food culturally significant

High in fat, sodium, cholesterol

Higher rates of chronic diseases - Hypertension, diabetes

Hispanic/Latino diet preferences

High fiber, low fat

Acculturation lowers diet quality

Increased risk of obesity and type II diabetes

Asian American food practices

Rice, vegetables, low meat

Low fat, high sodium, intake possible

Yin Yang balance

Lower obesity but higher some chronic disease risks

Religion and food practices

Christianity - Fasting, restrictions vary

Judaism - Kosher laws

Islam - Halal vs. haram

Hinduism/Buddhism - Vegetarianism, nonviolence ahimsa