BN Ch.31 Transcultural and Social Aspects of Nutrition

Question 1

Food preparation techniques common to people living in the __________ area of the United States include frying, barbecuing. It might also call for the use of lard, cornmeal, and offal.

Answer 1

Soul

Question 2

Persons who eat plant and dairy products but no eggs are called _________.

Answer 2

lacto-vegetarians

Question 3

Tofu is a good source of __________ and calcium.

Answer 3

protein

Question 4

Mexican American individuals may often serve ______ with meals, along with steamed rice a variety of beans, and corn products.

Answer 4

tortillas

Question 5

Jewish individuals who follow a ______ diet do not eat pork products, shellfish, or scavenger fish.

Answer 5

kosher

Question 6

Individuals of Caribbean Origin

Answer 6

May consume cooked starchy tubers, such as cassava, and tropical fruits

Question 7

Individuals of Vietnamese Origin

Answer 7

• French and Chinese Americans culinary influences;
  
  • May not adhere to formal mealtimes

Question 8

Individuals of Indian origin

Answer 8

• May follow a strict vegetarian diet:
  
  • May view hospital food as too bland

Question 9

Middle Eastern Americans

Answer 9

May eat every mouthful of food with a bite of bread

Question 10

Write the correct sequence for the least restrictive to most restrictive vegetarian diets in the boxes provided below.

1. Vegan
2. Lacto-ovo vegetarian
3. Ovo-vegetarians
4. Lacto Vegetarians

Answer 10

1. Vegan
2. Ovo-vegetarians
3. Lacto Vegetarians
4. Lacto-ovo vegetarian

Question 11

Why should a nurse assess the dietary beliefs of clients?

Answer 11

• It is not always possible for the nurse to change the dietary beliefs of a client.
• But by assessing the client’s dietary beliefs, he can help to plan and adjust the diet within the client’s personal beliefs and habits

Question 12

What are common dietary habits of Cambodian Americans?

Answer 12

• The influence of India on Cambodian cooking is evidenced by the abundance of dishes with curry.
• Individuals tend not to adhere to formal mealtimes; family members may serve themselves over a 1- to 3-hour period.
• The most important meal is at midday.
• Cambodian Americans use plates, forks, and spoons but consider knives at the table to be barbaric.
• Raw vegetable salads are common, as are pungent sauces with meats and fish.
• Cambodians rarely snack between meals, and hot water is the beverage of choice

Question 13

What is the yin-yang theory of diet?

Answer 13

• Some Chinese people follow the yin-yang theory of diet.
• This group believes that a proper balance between negative and positive energy maintains health.
• Yin conditions are treated by yang food, and yang conditions are treated by yin food.

Question 14

The nurse is gathering data about a client who practices Orthodox Judaism in a healthcare facility.

During the data gathering, what should the nurse keep in mind about the diet of such a client?

Answer 14

• During assessment of an Orthodox Jewish client, the nurse should keep in mind that most people of this religious group follow a kosher diet, which requires the following:
  
  • Meat and dairy products may not be served at the same meal.
  • Separate utensils are used to cook and serve meat and dairy products.
  • A ritualized method is used for slaughtering the meat.
  • Only the front quarter of the animal may be eaten.
  • Only certain meats, such as beef, veal, lamb, mutton, goat, venison, chicken, turkey, goose, and pheasant, may be eaten.
  • Foods such as pork products, rabbit, shellfish, and scavenger fish are forbidden.
  • During Sabbath, which is sundown Friday to sundown Saturday, food is not cooked.
  • Fasting is observed on certain days.
  • A rabbi may excuse older or ill clients from fasting.

Question 15

The client states to the nurse that they are vegetarian.

What dietary advice should the nurse give to such a client for obtaining a balanced diet?

Answer 15

• The nurse’s suggestions to the client regarding how to obtain a balanced vegetarian diet should include the following:
  
  • Eat a wide variety of foods.
  • Add enough calories to the diet.
  • Add foods with high nutritive value.
  • Avoid empty calories and alcohol.
  • Use whole grain products rather than refined foods.
  • Choose fortified or enriched cereals.
  • Include food rich in vitamin C with every meal in order to increase iron absorption.
  • Choose low-fat or non-fat dairy products if milk and milk products are included in the diet.
  • Restrict eating egg yolks to four per week if eggs are included in the diet.
  • Add a good source of vitamin B12 if the client is strictly vegan
  • Add a vitamin D supplement in cases of limited sunlight exposure.

Question 16

A client who is obese reads about a weight.
loss scheme in a newspaper. The client plans to enroll themselves in the program.

What criteria should the nurse advise the client to look for before enrolling in the program?

Answer 16

• The nurse should suggest that the client look for the following criteria in the weight loss plan:
• The plan should be realistic and flexible.
• There should be ongoing consultation with a healthcare provider.
• Food, not pills or potions, should be used to meet nutritional requirements.
• Food from each of the major food groups should be eaten.
• There should be an adequate supply of all nutrients in the diet.
• The plan should be based on proper nutritional principles, avoiding any unsubstantiated claims.
• There should be a recommendation for exercise.
• The plan should not promote a weight loss of more than 1 to 2 lb per week.
• There should be no time limits for discontinuation of the diet;
  
  • it should be safe forever.
• There should be an allowance for nutritious snacking.
• There should be an emphasis on portion control.
• The plan should realize the importance of behavior modification for long-term success.
• There should be a maintenance plan.
• The price should be reasonable.

Question 17

What should a nurse keep in mind regarding clients following ethnic diets?

Answer 17

• Different ethnic dietary practices may have different roles to play in the health and illness of a client.
• The following points related to ethnic diets could aid the nurse in assessing the health and illness of clients:
• A low intake of milk and dairy products may predispose people to bone disorders, such as rickets or osteoporosis.
• A high incidence of lactose intolerance in people of a given race or ethnic group is reflected in their limited use of dairy products.
• Such clients need to meet their needs for calcium through other foods.
• A high sodium (salt) intake may predispose a population to hypertension and cardiac disease.
• Obesity is common among certain cultural groups who have a high caloric intake.
• Atherosclerosis, gallbladder disease, and obesity are common among groups who eat a lot of fried foods and fats.
• Cooking of vegetables for a long period causes a loss of water-soluble vitamins.
• Dental caries and diabetes are common among people with high sugar intake.
• High intake of “empty calorie” foods such as soft drinks in place of nutritious foods may increase the risk of nutrient deficiencies and also obesity.
• Certain groups may follow religious and cultural practices related to the diet during periods of illness.
  
  • During illness, many people find comfort in traditional ethnic foods, although they may not follow these traditions during health.
• Food served at the healthcare facility may not be acceptable to some people if they believe it violates a cultural or religious practice.
• Some groups, however, may exempt elderly and ill people from certain cultural and religious practices.
• Some cultural groups believe that certain specific foods promote health and others cause illness.
• Some ethnic groups classify certain foods as “hot” or “cold.” They may eat specific foods to combat certain illnesses that they believe are “hot” or “cold.”