Final Review

What is the preferred texture of West African food?

• Traditional South African American cuisine that evolved from West African, slave post-abolition fare emphasizes texture before flavor

  • Sticky foods are preferred

Understand Economic Statistics of African Americans

• The black middle class is growing

  • BUT the poverty rate for African Americans was close to twice the rate for non-Hispanic white families nationally

  • Socioeconomic status for recent immigrants from Africa varies greatly

• Statistics show room for improvement

  • African American unemployment rate is more than double that of whites

  • In 2013, one in every 4 black households lived below the poverty line

• Socioeconomic status for recent immigrants from Africa varies greatly

  • Over 41% of foreign-born Africans have obtained college degrees

Injera

Traditional Ethiopian flat bread

African American Cultural Food Groups + Common Methods of Food Preparation

• Milk/milk products

  • Dairy products are uncommon in diet (incidence of lactose intolerance estimated at 60-95% of the population)

  • Milk is widely disliked in some studies; well accepted in others

  • Few cheese or fermented dairy products are eaten

• Meat/poultry/fish/eggs/legumes

  • Frying, boiling are most common preparation methods; stewed dishes preferred thick and sticky

• Cereals/grains

  • Corn is primarily grain product; wheat flour is used in many baked goods

  • Rice is used in stew-type dishes

• Fruits/vegetables

  • Green leafy vegetables are most popular, cooked with ham, salt, pork or bacon, lemon and hot sauce; broth is also eaten

  • Intake of fresh fruits and vegetables is low

Morbidity and Mortality Rate For Black Mothers and Infants

• Mordbidty + mortality rates for black mothers + infants are disproportionately high

  • Low birth weight infants - inadequate prenatal care, dietary factors

What ingredient replaced the use of African staple starches in the traditional black southern diet?

• Starchy vegetables were boiled; pounded into a paste (fufu)

• Predominant fat for cooking was palm oil

• “The ingredients” included tomatoes, hot chile peppers, and onions

Historical influence on One-Dish Meals for African American Cuisine

• One-dish meals in African American cuisine are significantly influenced by the historical experiences of slavery and the subsequent adaptation of African culinary traditions to the ingredients and cooking methods available in the United States

• These meals often emphasize the use of inexpensive ingredients, reflecting socioeconomic factors, and are characterized by flavors derived from a blend of various cultural backgrounds, including African, Native American, and European influences

• Popular one-dish meals include gumbo and jambalaya, which showcase a harmonious combination of meats, vegetables, and spices, cleverly integrated to create hearty, flavorful sustenance that reflects a rich heritage

What is the traditional number of meals consumed by Mexicans?

• 4-5 daily meals

  • Desayuno (breakfest)

  • Almuerzo (coffee break)

  • Comida or almuerzo (lunch)

  • Merienda (late afternoon snack)

  • Cena (dinner)

Tortillas

• Flatbread of Mexico

• Traditionally made by hand

• Corn cernals heated in lime solution allowing skin to break and separate

  • Pulverized in a stone slab

  • Combined with water to make dough

  • Padded into round flat circles

  • Cooked on griddle until soft or crisp

Cultural Food Groups of Mexicans

• Milk/Milk Products

  • Few dairy products are used (incidence of lactose intolerance estimated at 2/3 of the population)

• Cereals/Grains

  • Corn and rice products are used throughout the country; wheat products are more common in the north

  • Principal bread is tortilla

• Seasonings

  • Food is often heavily spiced: 92 varieties of chiles are used

  • Regional sauces are typical

Cultural Food Groups of Central Americans

• Cereals/Grains

  • Rice and corn are the predominant grains of the region

  • Wheat flour breads are common

• Milk/Milk Products

  • Milk is not widely consumed as a beverage, but evaporated milk and cream are popular in some regions

• Fruits/Vegetables

  • Tropical fruits are abundant

  • Some temperate fruits like grapes and apples available

  • Salads and pickled vegetables are popular

• Seasonings

  • Clinatro and epazote are important herbs

  • Sour orange juice gives tang to some foods; coconut milk flavors others

  • Achiote is used to color foods orange

• Beverages

  • Hot chocolate and coffee, grown in the region, are favorite beverages

  • Refrescas, cold drinks, are made with tropical fruit flavors

  • Boj, chicha, and venado are locally made alcoholic beverages

Describe three reasons why access to biomedical healthcare be difficult for those from Mexico and Central America

• Many are economically and linguistically isolated within their communities

• Others are unauthorized residents avoiding detection by authorities

What is the cornerstone of the daily diet in Central America?

Beans and corn

What is the impact of immigration on family structure and frequency of dining out?

• Recent immigrants, those who live near the US-Mexican border, and migrant workers are most likely to continue traditional food habits

• Chicanos and Mexicans who are well-established in the United States often become quite acculturated

  • More acculturated Mexican Americans buy many prepared and convenience foods

---

• Many families face challenges

  • Separation due to migration, as one or more family members may leave their country in search of better economic opportunities

    • Lead to changes in family roles and dynamics, where those remaining often take on different responsibilities

    • Strain emotional bonds and alter traditional family structures

  • Integrating new societies may introduce cultural shifts where acculturation and the surrounding environment influence established family norms and practices

What is the rate for low-birth-weight infants for Mexicans to the total US population?

Rates for low-birth weight infants and infant mortality are lower for Mexican Americans than for the total population

What is the number of islands included in the Caribbean islands?

More than 1,000 islands

Which Caribbean island is apart of the United States?

Puerto Rico and Virgin Islands

What is Little Havana?

• Colorful center of Hispanic culture in Miami

  • Latin-inspired cafes, restaurants, venues and markets that give space and a voice to all the different backgrounds that have taken root in the neighborhood

  • Find locals grabbing an afternoon cortado or a fresh fruit batido, talking politics over a game of dominoes, or eating solid authentic dishes from all over Latin America to a backdrop of ever-present Cuban beats

  • Cuban food and coffee, fresh juice and some of the finest cigars Miami has to offer

Ceviche

• Also known as cebiche, seviche, or sebiche

• South American seafood dish that originated in Peru, typically made from fresh raw fish cured in fresh citrus juices, most commonly lemon or lime, and spiced with ají, chili peppers or other seasonings, including chopped onions, salt, and coriander

• Peru's fascination with ceviche is very interesting and it is remarkable to see just how deeply this dish has become woven in the culture and daily life of the people

• Ceviche is officially the national dish of the country and it has even inspired a national holiday, known as Ceviche Day

  • The festival occurs on the 28th June every year and around this date, restaurants offer exclusive menus and special creative versions of the dish

  • Competitions and food fairs take place all over the country, to honour everybody's favourite seafood dish

What is the importance of herbal remedies and their uses in Caribbean islanders and south American culture?

The use of herbal teas are a favorite remedy to relieve symptoms

Culture View of Caribbeans: Breastfeeding

Breast milk considered too thick or too thin

Culture View of Caribbeans: Family

Puerto Rican family is based on the concept of compadrazgo, which means co-parenting

Culture View of Caribbeans: Weight

Puerto Ricans, Cubans, + Haitians often associate well-being with being gordita, or a little fat

Culture View of Caribbeans: Health

• Many Caribbean Islander believe illness is a punishment from God; fate determines life and death

• Use of herbal teas, and over-the-counter medications are often used to relieve symptoms

• Haitians recognize many blood irregularities

  • Hot, cold, weak, thin, thick, dirty, and yellow

• Haitians regard two types of illness

  • Natural illness - due to poor diet

  • Supernatural illness - due to angry spirits

Describe staples and typical meals in the Caribbean diet

• Legumes are a staple food

  • Rice and peas

• Coffee

• Most typical aspect of meals is an emphasis on starchy vegetables with some meat, poultry, or fish served with rice and beans

• Typical Puerto Rican meals are:

  • Breakfast - toast and coffee; eggs

  • Similar lunch and dinner - coup, stew served with rice and beans, fried plantains, chayote squash

Kimchi

• Korean dish

• Pickled/fermented vegetables (seaweed, kelp, laver [kim])

Fan

• Foods made from grains

  • Steamed rice, noodles, porridge, pancakes, dumplings

  • Served in a separate bowl

• Primary item of a meal

• Chinese dish

Give one example of a counseling strategy to use when working with a client of Japanese descent to encourage compliance without implying criticism

• Formality and politeness are essential conversational elements in Japan

• Japanese are a non-touching culture

• Communication style is extremely high context

• Criticism of a client’s health habits can lead to embarrassment and loss of effective communication

• Japanese Americans often believe the health care provider is a knowledgable authority figure

  • Will meet their needs without assistance

• In-depth interview is most effective

  • Provides basis for concrete, structured approaches

Describe the commonality of dairy use in Korean culture

Milk and milk products are generally not consumed or used in cooking

Describe commonly consumed protein sources of China

• Mostly protein-rich foods are eaten

• Beef and pork are usually cut into bite-size pieces before cooking

• Fish is preferred fresh and is often prepared whole and divided into portion at the table

• Preservation by salting and drying is common

• Shrimp and legumes are made into pastes

What are the 3 general types of tea consumed in China?

• Green - not fermented

  • Grassy in flavor, healthy

  • Unoxidized leaves, less processed

    • Most antioxidants and polyphenols

  • Bitter

• Black - fermented

  • Fully oxidized leaves

  • Bold and brisk

• Oolong - partially fermented

  • Semi-oxidized

  • Sweet and fruity with honey aromas, woody and thick with roasted aromas, green and fresh with complex aromas

What is the foundation of the Chinese diet?

• Chinese eat a wide variety of foods and avoid very few

  • Chinese cuisine largely reflects the food habits and preferences of the Han people

    • Also includes other ethnic groups’ cuisines

  • Foreigners have introduced ingredients that have been incorporated into local cuisines

  • Grains are the foundation

    • Numerous fruits, vegetables, and protein consumed

    • Little dairy consumed

What is the foundation of the Japanese diet?

• Rice is the main staple eaten with almost every meal

  • Sticky rice preferred

What is the foundation of the Korean diet

Rice

Describe the culture views of East Asians on physical touch and spacing as it pertains to counseling

• Chinese: touching between strangers and acquaintances in uncommon

• Japanese: non-touching culture

What are the staples of the traditional Pacific islanders cuisine?

Pork is the most commonly eaten meat

Meal Composition and Cycle for Pacific Islanders and Native Hawaiians: Meat distinction

• Traditional meals included poi or boiled taro root, breadfruit, or green bananas; fish or pork; and greens or seaweed

  • Evening supper generally the largest meal

  • Little distinction of foods served at the 2-3 daily meals

• Most NHPIs consider hospitality an honor; outsiders are usually exempt from traditional manners

Traditional Cuisine Staples of Pacific Islanders and Native Hawaiians: Dairy, Meat, and Fruits

• Dairy

  • Milk and other dairy products are uncommon

  • Many are lactose intolerant

• Meat

  • Pork is the most common eaten meat

• Fruits/Vegetables

  • Starchy veggies (cooked and pounded into paste)

  • 40 varieties of seaweed

  • Cooked greens popular

  • Fruits are important ingredient

    • Immature coconuts are a delicacy

  • Arrowroot is used to thicken puddings and dishes

What is the foundation of the Southeast Asian diet?

• Milk/Milk Products

  • Southeast Asians don’t drink milk and may be lactose intolerant

  • Sweetened condensed milk is used in coffee; whipping cream in pastries

• Meat/poultry/Fish/Eggs/Legumes

  • Traditional Southeast Asian diet is low in protein

• Fruits/Vegetables

  • Hearty garnishes of fresh veggies

  • Vietnamese eat a considerable amount of fruit and veggies, fresh and cooked

  • Fruits for dessert or snack

Three Principles in Filipino Cooking

1. Never cook any food by itself

2. Fry with garlic in olive oil or lard

3. Foods should have a sour-cool-salty taste

What is the typical sauce of Southeast Asian cuisine?

Fermented fish sauce

Prevalence of Cancer in Native Hawaiians and Pacific Islanders

• NHPIs are 30% more likely to be diagnosed with cancer, as compared to non-Hispanic whites

  • American Samoan woman are 2x as likely to die from cervical cancer; American Samoan men are 8x more likely to develop liver cancer

• Increases gestational diabetes - higher birth weights

Breadfruit

• One of the most important plants (canoe plants) brought to Hawaii by Polynesians is breadfruit tree

  • Called ulu

  • Large part of the cultural and spiritual life of ancient Hawaiians

• Pacific Islanders staple

Poi

• Traditional staple food in the Polynesian diet

• Made from starchy veggies like breadfruit, taro, or plantain

• Made by mashing cooked starch on a wooden pounding board with a carved pestle made from basalt, calcite, coral, or wood

• Water is added to starch during pounding and before eating (ranges from thick to liquid)

  • One-finger, two-finger, three-finger (how many fingers are required to scoop it up)

• Can be eaten right away (fresh and sweet) or left to ferment (sour)

  • Layer of water on top can prevent fermenting poi from developing crust

• National dish of Solomon islands

Staples of Balkan and Middle Eastern Cooking

• Wheat (bread) is consumed at every meal

  • Leavened loaves, leavened flat breads, pita, lavash

• Rice is a staple item in Middle Eastern cuisine

  • Long-grain variety is used to make pilaf

• Large variety of legumes are another important ingredient in both Balkan and Middle Eastern cooking

• Many vegetables are used; eggplant is a favorite

• Fresh fruits are eaten for dessert or as snacks

• Dairy products are fermented, processed

• Numerous spices and herbs are used

• Olive tree contributes in many ways

  • Olives accompany meals; appetizers; source of oil used in food preparation

---

• Beverages

  • Fruit juice is popular as a beverage

    • Fruit syrups or flower extracts are mixed with ice - sharbat in Arabic or serbet in Turkish

  • Coffee is a favorite

  • Balkan countries are well known for wines

Importance of Hospitality Throughout the Balkans and Middle East

• Etiquette

  • Hospitality is a duty and a family’s status is measured by how guests are treated

  • In the Middle East, a guest’s status is indicted by which pieces of food are offered, and the order in which the items are served

    • Status is based on sex, age, family, social rank

  • In Muslim regions, guests thank Allah

    • Other Middle Easterners may say “Sahain!” (“good appetite!”) to start the meal, and “Daimah” (“may there always be plenty”) to end it

Characteristics of Immigrants from the Balkans and Middle East: Maintenance of Religious Faith, Food Culture, and Motivation for Immigration

• Immigrants from this region

  • Have come to the US in search of economic opportunity and political stability

  • Frequently retain a strong ethnic identity

  • Maintain traditional food culture

• Middle East

  • Early Arab immigrants arrived at the turn of the twentieth century seeking economic opportunity

  • Early Arab immigrants assimilated easily

    • The majority were Christain

• Religion

  • The ethnicity of Greek immigrants was affirmed mostly by religion- Greek Eastern Orthodox Chucrch

  • Most Serbs belong to the Eastern Orthodox faith

  • Early Bosnian Croat immigrants were mostly members of the Catholic Church

  • Christian Arabs are still a majority in America, more recent immigrants follow Islam

  • Early Arab immigrants were primarily Christians belonging to the Eastern Orthodox of the Latin rite Maronite, Melkite, or Chaldean churches

Common Beliefs and Etiquette Affecting Counseling of Those from the Middle East

• Considerable discomfort has been noted between health care practitioners and their Middle Eastern American clients

  • Cultural differences

  • Misunderstandings

• It is best to wait for Middle Easterners to extend their hand in greeting

• If not an emergency situation, inquire first overall well-being of the patient

  • Exchange pleasantries

• Balkan and Middle Eastern Americans value biomedicine

  • Considerable respect for authority figures

• Culturally, Arab immigrants tend to view good health as a state of balance

  • Poor health as a state of imbalance

• Middle Eastern Americans may expect the health care provider to make decisions for them

• Muslim clients feel most comfortable with providers of the same gender

Middle Eastern Communication Style (High or Low) and How This Affects Healthcare Communications

• Interactions are highly contextual throughout the Balkans and Middle East

• Practitioners should recognize that a high-context relationship is often intensive and time-consuming

  • In-depth interview should be used

Hummus

• Made from chickpeas and sesame paste

• Originated in Syria and Lebanon

Pita

• Arabic bread

• Pita bread or pocket bread

• Originated in the Middle East

  • Popular in many countries like the US

Dal

• Southern India

• Chickpeas + lentils

• Accompany nearly every meal

• Hindi term for dried beans, peas, and lentils

• Name for the dish made when they are boiled and seasoned with masalas

Beta-Thalassemia + Prevalence in Pakistanis

Commonly inherited blood disorder that causes body to have less hemoglobin than normal (too much iron in body = damages organs)

Common Ingredients Used in Pakistan

• Pakistani fare combines the spices of India with the more typically Arab flavors of cinnamon, cloves, and cardamom

  • Distinctive in its use of garlic, ginger, and onions

• Wheat is the staple; flatbreads are eaten with every meal

• Dairy foods are another staple

• Lamb, mutton, goat, beef, and chicken are favorites

Counseling Indian Americans: Language; Views on Biomedicine

• The majority of Indian Americans are very familiar with biomedicine, and speak English

• If a client doesn’t feel that treatment is satisfactory. he or she will typically change providers rather than confront the problem

• A polite, respectful, direct yet leisurely style of communication is preferred by most South Asians

• In both India and Pakistan, the left hand is never used for any social purposes, including handshakes

• Americans of Asian Indians descent may provide more information regarding their condition than the practitioner may feel is warranted

• Traditional cures are often used concurrently with biomedicine

• An in-depth interview should be used with Asian Indians

  • Clients should be asked about Ayurvedic practices - diets and home remedies

Traditional Food Habits in India

• Indian cuisine has much diversity due to geography and heterogenous population of the country

• The cooking of Pakistan is considered similar to aromatic northern Indian fare

  • Persian and Afghani influences

Traditional Number of Meals Consumed Per Day in India and Pakistan

• Asian Indians

  • Two full meals with substantial snacks are typical

    • Early risers begin with rich coffee or tea boiled with milk and sugar

  • Texture, color, and balance of seasoning are all important factors in an Indian meal

    • Water is most common beverage with meals

• Pakistan

  • Traditionally, two meals a day are eaten - lunch and dinner

    • If affordable, meals include a meat, poultry, or fish dish, and sambals (side dishes)

    • Flatbreads and tea served with meals

Ayurvedic

• Indian medicine, established the humoral concepts of the body evolved into biomedicine as it is practiced today

  • Diagnosis by a vaidya (Ayurvedic physician) is based on the person’s traits - tastes, work habits, character, life history

  • Therapy uses diet, herbal remedies and meditation to reestablish equilibrium

  • Foods are classified as hot or cold

Most Common Religion of India and Pakistan

• 85% of Indians are Hindus

• 98% of Pakistanis are Muslim

What is Paan?

Paan is a traditional Indian preparation consisting of betel leaf filled with a mixture of ingredients including areca nut, slaked lime, various spices, and sweeteners. It is often consumed as a palate cleanser after meals or as a digestive aid. Paan can be customized with various flavors and toppings, making it popular in Indian and Southeast Asian cultures. It is also known for its stimulating effects due to the presence of nicotine in areca nut.

Traditional Foods of New England

• Shared predominantly by Native American preparation techniques combined with British homestyle cooking

  • Ealry immigrants were dependent on the skills and generosity of local Indians

  • Corn dishes are significant

  • Pork, cod, or beef flavored most main dishes; beans were eaten regularly

  • Lobster, cod, clams, oysters, and scallops = favorites

  • Cranberries and low-bush blueberries

  • Maple syrup

  • Steamed, baked, and boiled puddings were eaten daily

What are 2 major ways in which immigration into California has helped shape the traditional fare and cuisine?

• Immigrants opened restaurants and markets

• Immigrants arrived and used fertile Pacific coastal regions and the California Central Valley to plant temperate fruits and vegetables

What is the dominant agricultural activity in the Mountain states?

Cattle and sheep

How are the food cultures different and similar to one another in the states of the West South Central (WSC) region and why are they different?

• Fare is similar to that of the Atlantic states but with more significant French overtones

  • French recipes for soups, stews, fricassees, and baked goods were added to the Southern mix

  • Cajun fare, created by French Acadians, is limited to the bayou country of Louisiana - gumbos, jambalayas, and etouffees

• The fare of the East South Central (ESC) states is more homogeneous than that of the WSC region

  • Shrimp in Alabama; oysters throughout the Gulf Coast; rock shrimp and blue carbs in Mississippi

  • ESC dinners with many traditional items

    • Fried chicken; chicken and dumplings, barbecued ribs, black-eyed peas

• The foods of the WSC states vary due to historical influences

  • Arkansas is at the crossroads of the South, the Southwest, and the Midwest

    • Specialities include pork chops with cream gravy and pan-fried chicken that is then baked with a Creole sauce

  • African Americans purchased land in Oklahoma after abolition

    • Fare derived from scarcity rather than ethnic and regional preferences

  • French settlements along the Gulf Coast influenced cuisines

  • Specialities of New Orleans: crawfish broil, red beans and rice, beignets, chicory root coffee

Describe the staples, food culture, and food production of the Pacific States

• Climate is cool and moist in the northern areas; southern deserts abutting Mexico are hot and dry

• Coastal seafood was a mainstay for many settlers

• Small farms started by early settlers have grown into a significant industry

• Dairying is significant

• Famous for wines

• CA produces more than half the fruit and vegetables consumed nationally

What is the main commodity in Alaska?

Seafood

How is Midwestern regional fare described?

• Midwestern fare is usually described as no-frills homestead and farm food

  • Prime meat or poultry prepared simply; served with vegetables, potatoes, and fresh bread

• Midwest is a region of food traditions maintained over generations

  • Canning and freezing are common activities

Hot Breads - What region they are found important to a meal

• Hot breads are especially important in the Southern regions of the United States, often served as a staple (cornerstone) alongside meals

• They include cornbread, biscuits, and rolls, reflecting the region's culinary traditions.

What is the overall health of the regions? Which is healthiest and least healthy?

• Northeast

  • People living in New England states are healthier than US average

  • Those in the Mid-Atlantic states are closer to national norms

  • Northeast ranks 2nd lowest for the prevalence of cardiovascular disease

  • Lower smoking; higher physical activity

• Midwest

  • Measures of health in the Midwest ranked second highest for coronary risk factors

  • This region has highest smoking prevalence

  • Heavy drinking rate higher than average in several states

    • Highest rate in Wisconsin

• South

  • Health risk indicators in the South tend to be higher than in the rest of the nation

    • Rates of obesity are the highest in the nation

  • Lack of leisure time, exercise, diabetes, low birth weight, and mortality rates are of concern in many states

  • Heavy drinking is substantially lower in some areas

• West

  • Healthier than national average

  • Lowest prevalence of cardiovascular diseases and higher rates of healthy lifestyle activities

Koreans serve ____________ at every meal, this is a form of pickled fermented vegetables

Kimchi

What is the main difference between Chinese and Japanese cuisine?

The Japanese place a greater emphasis on the appearance of the meal

What is the foundation of the Korean diet?

Rice

What dish, along with rice, is almost always served at breakfast in Korea?

Soup

In China, there are three general types of tea. Which of the following is one of these types of tea?

Oolong

T/F: Studies have shown that Japanese American elders may have a low intake of calcium

True

In Japan, what is the name used for the complex herbal medications brought from China?

Kanpo

T/F: Asian American women have the lowest life expectancy of any other ethnic group in the U.S.

False

Which of the following correctly describes cai?

Cooked meats and vegetables

In what year could the Chinese first become naturalized U.S. citizens?

1943

T/F: Pacific Islanders eat mainly native-grown foods

False

Which of the following is not a key starch source in the South Pacific diet?

Soursop

What is: Breadfruit, taro root, cassava, yams

What type of sauce is typical in Southeast Asia?

Fermented fish sauce

What is the foundation of the diet in Southeast Asia?

Rice

What is the taro root paste traditionally eaten in Hawaii?

Poi

T/F: Native Hawaiians and Pacific Islanders consider the individual before the good of the whole family, sharing of food or money is uncommon

False

The traditional Filipino diet is _______ in total fat, saturated fat, and cholesterol when compared to most Asian diets

Higher

T/F: During Vietnamese meals, all of the dishes are served at the same time

True

What is the popular noodle-based soup in Vietnam?

Pho

What is the typical communication style of someone from the Pacific Islands? If the client feels the counselor is being judgmental, how might this affect communication?

Regarding the typical communication style of someone from the Pacific Islands, they expect exceptional politeness in interactions. If the counselor shows irritation, anger, judgement, or another hostile emotion regarding lifestyles, especially weight gain, this is seen as a sign of weakness. This will cause Pacific Islanders to avoid further counseling.

The traditional diet of the nations bordering the Mediterranean is high in monounsaturated fat and omega-3 fatty acids, which may be related to lower risk of heart disease

True

What is the term for a leavened Arabic flat bread?

Pita

Cooked pureed chickpeas are the base for what Middle Eastern dip?

Hummus

Are Middle Easterners high-context or low-context? How does this affect health care communications?

The Middle Easterners are high context and practitioners should recognize that this relationship is intensive and time-consuming, meaning in-depth interviews should be utilized

T/F: Olives and Olive oil are prevalent in Greek and Middle Eastern cooking

True

T/F: Studies have shown that Ramadan fasting among muslims leads to dramatic weight loss and can lead to significant health complications

False

Which of the following is true regarding counseling those from the Middle East?

Muslim clients feel most comfortable with providers of the same gender

Many immigrants from the Balkans and the Middle East…

• Exhibit strong religious faith

• Maintain traditional food culture

• Come to the United States in search of economic opportunity and political stability

Staples of Balkan and Middle Eastern cooking

• Wheat

• Coffee

• Olives

• Legumes

T/F: Throughout the Balkans and the Middle East, hospitality is a duty and a family’s status is measured by how guests are treated

True