Cultural and Religious Influences on Food and Nutrition Flashcards
FAFH ( Food Away From Home )
Increases the amount of calories an adult will eat
- Increase: Veggies, whole grains, fewer meats
Culture and Food
- Cultures have subgroups that practice differently:
Culture determines edible vs inedible
Edible: What makes up an diet
Inedible: Poisinous or taboo
Core Foods
Staples; provide most cals, complex crabs and starchy veggies
Secondary Foods
Widespread, not eaten consistently
- Veggies, legumes, nuts, fish, eggs, meat
Peripheral foods
Inadeqently consumed, preference
- Cake, milk
Food from home
Many more meals made at home; made from scratch items, higher in sodium, more expensive, smaller proportion
Dietary Acculturation
The process that occurs as members of a minority group adopt the eating patterns and food choices of the host county
- USA linked to higher risk of chronic disease and obesity but mixed diet equally
Changes that occur in food choices
- New foods added to diet
- Some traditional foods replaced
- Some traditional foods rejected
Cultural Competence
Will become increasingly important
Food and Religion
Religion often has a greater impact on food habits than nationality or culture
Buddism
Five Moral Precepts: Do NOT, kill, steal, engage in misconduct, lie, consume intoxicants
Yin and Yang
- Many lacto-ovo vegetarians
Christianity
Do not eat meat on Ash Wednesday or Friday of Lent
- Eastern Orthodox: Feasts
- Mormons: No coffee or tea, consumes grains, fast
Judaism
Kasrut: Dietary laws
- Kosher Animals: Cattle, sheep, goats, chickens, turkey, goose
- Blood not allowed
- :Pareve”: Dairy free diet
- Kosher foods consumers in America are not jewish
Islam
Eats as a matter of faith and good health
Hinduism
Love of nature, simple life
- Dairy seen to purify soul
- Many vegetarians
