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Nutrition WK5 CH14
Food Habits and Cultural Patterns
| Question | Answer |
|---|---|
| Social structure | Groups may be formed by economic status, education, residence, occupation, family. Group affiliation influences food attitudes and choices. |
| Food and social factors | Food symbolizes acceptance and warmth in social relationships. Certain foods trigger childhood memories. |
| Diet patterns | Food has many personal meanings Many psychological factors rooted in childhood |
| Food and psychosocial development | Food relates closely to psychosocial development Toddlers may become “picky eaters” to control parents |
| Food neophobia | (fear of unfamiliar foods) is normal developmental factor |
| influences of food habits | Personal Cultural Religious Social Economic Psychological |
| Jewish dietary laws | Different dietary laws depending on orthodox, conservative, or reform beliefs Dietary laws are called Rules of Kashruth; foods prepared according to these laws are kosher Meat should come only from animals that chew their cud and have cloven hooves; no |
| Muslim dietary laws | Dietary laws depend on restriction or prohibition of some foods, promotion of other foods Ramadan: 30-day period of daylight fasting Milk products are permitted at all times Fruits and vegetables are permitted unless fermented Breads and cereals are p |
| Muslim representative foods | Bulgur Falafel Fatayeh Kibbeh Pilaf Pita Tabouli |
| Mexican food influences | Basic foods are dried beans, chili peppers, corn Small amounts of meat and eggs are used. Fruit consumption depends on availability and price. |
| Puerto Rican food influences | Food pattern is similar to Mexican Tropical fruits and vegetables are added. Basic foods include viandas (starchy vegetables and fruits), rice, beans |
| Indian and Alaska Natives food influences | Many diverse groups All have a spiritual devotion to the land Food has great religious and social significance Food differs according to what can be grown locally, harvested or hunted on the land, or fished from local waters |
| African Americans | Food patterns developed through creative ability to turn basic staples into memorable food; Traditional breads include hot breads (biscuits, spoonbread, cornbread); Wide variety of vegetables and leafy greens (turnip, collard, mustard) are used; Pork is a |
| French Americans | Cajuns in southern Louisiana are descendents of the French colonists of Arcadia (now Nova Scotia) French culinary background blended with Creole cooking around New Orleans Foods are strongly flavored, spicy Seafood is abundant |
| Chinese | Use a wok for quick stir-frying with little fat Vegetables and rice are staples Meat, eggs, and tofu are sources of protein |
| Japanese | Rice is basic grain Many varieties of fish and shellfish used Vegetables usually steamed Diet is high in sodium, low in milk |
| Southeast Asian | Vietnamese, Indonesian, Cambodian, Laotian Rice is a staple Soups are common Fish, shellfish, pork, chicken, and duck are common; Red meat eaten only once or twice a month |
| Italian | Bread and pasta are basic ingredients Cheese, meats, poultry, fish, sausages, cold cuts, and vegetables commonly used Olive oil, garlic, herbs, and wine used in cooking |
| Greek | Bread is the center of every meal Cheese, yogurt, vegetables, rice, lamb, and fish commonly used |
| How are food patterns of Americans are changing | Rely on food in new forms for fast, complex lifestyles More women are working Households are getting smaller More are living alone Meal patterns are evolving |
Created by:
MarieG
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