chapter 014

Williams' Basic Nutrition & Diet Therapy

Chapter 14

Food Habits and Cultural Patterns

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14th Edition

Lesson 14.1: Social, Cultural, and Economic Patterns and Food Habits

Personal food habits develop as part of a person’s social and cultural heritage as well as individual lifestyle and environment.

Social and economic change often results in alterations in food patterns.

American eating patterns are influenced by many different cultures.

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Social, Psychological, and Economic Influences on Food Habits (p. 264)

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

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Psychologic Influences (p. 265)

Diet patterns Food has many personal meanings Many psychologic 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

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Marketing and Environmental Influences (p. 265)

Media Peers Convenience items Grocery stores Cartoon characters

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Family Income (p. 265)

Low-income families suffer extreme need Illness, hunger, and malnutrition are more common in

this group About 14.3% of Americans live below poverty level

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Cultural Development of Food Habits (p. 265)

Food habits grow from many influences Personal Cultural Social Economic Psychological

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Cultural Development of Food Habits (cont’d) (p. 266)

Food habits are learned through everyday living and family relationships

Food habits are primarily based on food availability, economics, personal food beliefs

Cultural background and customs largely determine what is eaten

Foods may take on symbolic meaning

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Case Study

List three ways your own culture has helped share your personal food experiences. Share with the group if desired.

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Traditional Cultural Food Patterns (p. 266)

Shift in focus from “melting pot” to “diversity” American cities retain pockets of ethnic groups Cultural food habits are retained

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Religious Dietary Laws (p. 266)

Religious dietary laws Christianity

• Catholic• Protestant• Eastern Orthodox

Judaism Hinduism Buddhism Islam

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Jewish (p. 266)

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 pork or birds of prey

Meat and milk products are not mixed Shellfish and crustaceans are avoided No eggs with blood spots are eaten

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Influence of Festivals (Jewish)(p. 266)

Many traditional Jewish foods relate to festivals of the Jewish calendar

Examples: bagels, blintzes, borscht, challah, gefilte fish, kasha, knishes, lox, matzo, strudel

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Muslim (p. 267)

Dietary laws depend on restriction or prohibition of some foods, promotion of other foods

Milk products: permitted at all times Fruits and vegetables: permitted unless fermented Breads and cereals: permitted unless contaminated Seafood and land animals: permitted Pork and alcohol: prohibited

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Representative Foods (Muslim) (p. 267)

Bulgur Falafel Fatayeh Kibbeh Pilaf Pita Tabouli

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Influence of Festivals (Muslim) (p. 268)

Ramadan 30-day period of daylight fasting Nights often spent in special feasts All Muslims, regardless of condition, observe this

fasting Some patients (e.g., pregnant or breast-feeding)

may have complications

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Case Study

Mr. H practices Muslim dietary laws. Discuss these laws in regard to a meal consisting of

pork medallions, milk, fresh salad with lettuce and tomato and cucumber, steamed carrots and pilaf.

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Spanish Influences (p. 268)

Mexican 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 pattern is similar to Mexican Tropical fruits and vegetables are added Basic foods include viandas (starchy vegetables

and fruits), rice, beans

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National Food Guides for Mexico and Puerto Rico (p. 269)

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Native American (p. 268)

Indian and Alaska Natives 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

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Native American (cont’d) (p. 270) Native American: Southern Arizona American Indian

Food Guide: Choices for a Healthy Life

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Influences of Southern United States (p. 270)

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 common meat

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French Americans (p. 272)

Cajuns in southern Louisiana are descendants 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

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Asian Food Patterns (p. 273)

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

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Southeast Asian (p. 273)

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

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National Food Guides for China, Japan, and Korea (p. 274)

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Mediterranean Influences(p. 274)

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

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Mediterranean Influences (cont’d) (p. 275)

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Changes in American Food Habits (p. 275)

Basic determinants Physical Social Psychological

Factors influencing change Income Technology Environment Access to food Vision

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Changes in American Food Habits (cont’d) (p. 276)

Changing American food patterns Household dynamics Family meals Pattern of “grazing,” growing portion sizes Fast foods Health and fitness Economical buying

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