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Food Exam 1
| Term | Definition |
|---|---|
| Slash and Burn Agriculture | A traditional, low-cost farming method, mainly in tropical regions, involving cutting down forest vegetation and burning it to clear land |
| Omnivore's Paradox | The evolutionary tension humans face between the need to experiment with new foods for nutritional variety (neophilia) and the fear of consuming unknown, potentially toxic substances (neophobia) |
| Food Neophilia | The desire for variety and novelty |
| Food Neophobia | The fear or aversion to new or unknown foods |
| Culture | Values, beliefs, attitudes, and practices accepted by members of a group or community |
| Enculturation | The gradual acquisition of the characteristics and norms of a culture or group by a person, another culture, etc. |
| Acculturation | The process of cultural and psychological change that occurs when individuals or groups from different cultures come into first-hand contact, resulting in the adoption of traits, values, and behaviors of another culture while often retaining their own. |
| Micro-Acculturation | The daily, individual, and psychological process of navigating and adjusting to a new culture |
| Macro-Acculturation | Group changes that may be physical, economic, social, or political |
| Bicultural Acculturation | The process where individuals adopt the social norms, behaviors, and languages of a new host culture while simultaneously maintaining their heritage culture |
| Assimilation | The process where individuals or groups adopt the culture of a dominant society, often losing their original cultural identity |
| Staple Foods | Essential, daily-consumed, and often affordable foods that form the basis of a diet and provide a significant portion of a person's energy and nutritional needs |
| Prestige Foods | High-status, exclusive food items valued for their rarity, quality, and social distinction rather than just nutrition |
| Body Image Foods | Healthy Foods for body look - Fruits, vegetables, shakes, smoothies |
| Sympathetic Magic Foods | Foods that are based on the belief that "like produces like," where the physical appearance or characteristics of a food are thought to influence or heal the corresponding body part or quality. |
| Physiologic Foods | Nutrients (carbohydrates, fats, proteins) that provide the necessary energy and building blocks for the body to function normally, repair tissues, and maintain health |
| Core and Complementary Food Model | Food model that includes Core, Secondary, Peripheral, and Complementary Foods |
| Core Foods | The essential, nutrient-dense, and consistently eaten staples that form the foundation of a healthy, daily diet |
| Secondary Foods | Foods widely but less frequently eaten, such as once or twice a week (ie. Apples, chicken, lettuce) |
| Peripheral Foods | Food items consumed infrequently or sporadically, often based on individual preference rather than cultural, daily, or staple diet patterns |
| Complementary Foods | Flavorful food items to improve palatability with the core food (ie. Starch and vegetables) |
| Globilization | The shrinking of geographical, economic, and cultural boundaries that allows food products, culinary traditions, and consumption habits to spread worldwide, often resulting in the blending of cuisines. |
| Consumerization | The societal shift toward treating food as a commodity, where consumption is driven by convenience, market trends, and visual appeal rather than nutritional necessity or local tradition. |
| Modernization | The transition from traditional food habits—often based on seasonal, local, and manual preparation—to a system defined by industrial, technological, and globalized processes. |
| Commoditization | The process of converting food from a homemade or locally exchanged substance into a manufactured, standardized good traded in a capitalist market. |
| Urbanization | The shift of populations from low-density, agricultural lifestyles to high-density, urban, or suburban environments. |
| Delocalization | The process by which food varieties, production methods, and consumption patterns become increasingly global, market-driven, and disconnected from the local environment. |
| Cultural Competency | The ability to understand, respect, and appropriately incorporate diverse cultural, religious, and social beliefs into food practices, nutrition planning, and culinary service |
| Campinha-Bacote Model of Competence | Cultural Desire, Cultural Awareness, Cultural Skill, Cultural Encounters, Cultural Knowledge |
| Cultural Desire | Motivation of the healthcare provider want to vs. having to engage in the process about being culturally aware, knowledgeable, and obtaining skills |
| Cultural Awareness | Examination & in-depth analysis of one’s own cultural & professional background. Recognition of biases, prejudices, and assumptions about different individuals |
| Cultural Encounters | The health care provider directly engages in cross-cultural interactions with clients from diverse backgrounds. Helps to refine or modify cultural beliefs and prevents stereotyping. |
| Cultural Knowledge | Seeking and obtaining thorough educational foundation about various cultural groups. |
| Cultural Skill | Ability to collect relevant cultural data from a client. Performing a culturally based physical assessment. |
| Cultural Plurality | No single ethnic group is the majority. |
| Four states in the United States that achieved cultural plurality | Hawaii, California, Nevada, and Texas |
| Seven metropolitan cities that achieved cultural plurality | NY City, Washington DC, Miami, LA, Houston, Jersey City, San Fran |
| Fastnachts | Pennsylvania. Yeast-Based donuts prepared in animal fat, sometimes made with mashed potatoes. |
| New England Boiled Dinner | Meat dish with potatoes, carrots, onions, turnips, and cabbage. |
| Boston Brown Bread | Steamed bread composed of different flour types, prepared in a coffee can. |
| Apple Pandowdy | Hybrid between an apple pie and a fruit cobbler |
| Philadelphia Scrapple | Pork scraps, liver, hearts, and trimmings boiled into a broth, mixed with cornmeal or buckwheat flour, seasoned, and formed into a loaf |
| Illinois | Largest producer of horseradish |
| Iowa | Top pork and corn producer in the United States |
| Danish Kringle | Official pastry of Wisconsin. Circular or pretzel shaped pastry with a flavored filling. |
| Kolaches | Pastry made from a sweet, enriched yeast dough, often filled with fruit, cheese, or poppy seeds |
| Kransekake | A traditional Norwegian and Danish almond tower cake |
| Shrimp Pilau | Consists of rice cooked in a seasoned broth with bacon, onions, tomatoes, and tender shrimp. |
| Okra with Tomatoes | Southern Stew dish |
| Etouffees | A classic Cajun and Creole dish from Louisiana, meaning "smothered," featuring shellfish like shrimp or crawfish cooked in a rich, savory gravy and served over rice |
| Gumbo | a thick, highly seasoned stew that originated in Southern Louisiana |
| Beignets | a deep-fried pastry, similar to a doughnut, made from a yeasted dough that puffs up into a light, airy square or pillow, traditionally served hot and generously dusted with powdered sugar |
| Mississippi Mudpie | a rich, decadent chocolate dessert with a brownie or cookie crust, a thick, gooey chocolate filling (often a fudge or pudding layer), and a topping of whipped cream, marshmallows, or chocolate ganache, sometimes garnished with crushed cookies or nuts |
| Moon Pie | Two graham cookies, marshmallow filling, and chocolate coating (Tennessee) |
| Posole | a traditional Mexican soup or stew made from hominy (treated corn kernels) and meat, typically pork or chicken, simmered in a flavorful broth |
| Biscochitos | a traditional New Mexican butter cookie, flavored with cinnamon and anise, and is the state cookie of New Mexico |
| Flan | a classic dessert of creamy custard with a soft caramel topping, made from milk, eggs, sugar, and vanilla, baked in a water bath (bain-marie) and inverted before serving so the caramel sauce flows over it |
| Taro Root | a highly nutritious, starchy tuber with a mildly sweet, nutty flavor and a texture similar to potatoes (Hawaii) |
| Poi | a staple, nutritious, and often fermented, purple-grey starch dish in Hawaiian and Polynesian cuisine, created by pounding steamed taro root (kalo) into a smooth paste with water. |
| Malassadas | a Portuguese-style, deep-fried dough ball, similar to a doughnut, that originated in the Azores and Madeira islands and became a beloved treat in Hawaii |
| Loco Moco | an iconic Hawaiian comfort food dish consisting of a savory beef hamburger patty served over a bed of white rice, smothered in rich brown gravy, and topped with a sunny-side-up fried egg |
| Blini | small, thin, and savory Russian pancakes traditionally made from wheat or buckwheat flour and leavened with yeast (Alaska) |
| Washington | State that is the leading producer of cherries and apples in the United States |
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