intro + biocultural approach

Question 1

What is multicultural competency?

Answer 1

respond to clients’ varied perspectives, values + behaviours related to health + wellbeing.

Question 2

proficiencies to achieve multicultural competence

Answer 2

1. cultural awareness
2. attitude of acceptance
3. cultural-specific knowledge
4. intercultural counseling skills

Question 3

what is cultural awareness?

Answer 3

examining one’s own biases as a preliminary attempt to be sensitive + appreciative of others’ cultures.
- preconceived notions; stereotypes; prejudice, ethnocentrism.

Question 4

what is attitude of acceptance?

• what is cultural relativism?
• ethnocentrism?

Answer 4

respect for cultural differences

cr: person’s beliefs, values + practices should be undersood rather than judged against another cultures criteria.
e: “my culture is the best”

Question 5

what is culture-specific knowledge?

Answer 5

knowledge about diets, cultural health benefits + practices

Question 6

intercultural counseling skills:

Answer 6

verbal + nonverbal communication abilities + practical approaches to diet modification

Question 7

Define palate

Answer 7

a personal sense of taste + flavour. the foods that a person likes

Question 8

study about asian consumers

- fave produce? significance?

Answer 8

bitter gourd. used as medicine and as food to bring balance to the body.
- coutnerbalance to sweet = bring back into hemostasis.

Question 9

goal of dietitian?

Answer 9

alter dietary patterns to make them more nutritious while preserving the other functions that food plays in people’s lives.

Question 10

lucky iron fish -
- what is food symbolism
result of iron deficiency?

Answer 10

fs: a thing is understood to represent something else
lucky fish: a lot of iron deficiency in cambodia. gave iron block = wasnt used. gave iron fish to put into cookware = helped.
result of iron deficiency = chronic fatigue, inability to work for long, adverse pregnancy + labour.

Question 11

study of food choice requires what?

Answer 11

integrated approach that takes into account enviro, socio-cultural + biological diversity

Question 12

what 3 senses developed together in human evolution? why?

Answer 12

sense of taste, sense of smell + chemesthesis. plays role in food choice - ensure discrimination btw edible + toxic

Question 13

what is chemesthesis?

Answer 13

chemically initiated sensation that occur via the touch systems. (capcaicin, menthol)

Question 14

organoleptic preferences

Answer 14

sensory properties of food that include flavour, colour, odour, astringency + texture.

Question 15

why do we crave sweetness?

Answer 15

breast milk contains lactose. infants who crave sweet will drink breast milk happily. breast milk also has high glutamate = sense of umami

Question 16

bitterness receptors found where?

- what compound?

Answer 16

all over body. developed to avoid poisonous foods.

- compound = PROP, chemically similar to broccoli, cabbage.

Question 17

what helps overcome rejection of bitterness? benefit?

Answer 17

overcome by socialization/culture.

benefit bc high bitter = high phenol + flavinoids.

Question 18

one of main factors in food choice?

Answer 18

taste

Question 19

role of learned behaviour

Answer 19

socially learned during critical periods = lasting affects on aversions/preference.

Question 20

overcoming innate food aversions?

Answer 20

cultural practices = socializing, norms can influence what u eat + over time whether u enjoy it or not.

Question 21

how do we develop sense of taste

Answer 21

• sensory properties of food valued differently across culture
• preference/aversion develop from experience + influenced by attitude, belief, expectation
• palate developed over time: genes, culture, personality, exposure.

Question 22

pre- + early postnatal experiences influence taste preference. = before + after birth.

== formula?

Answer 22

in utero = amniotic fluid, what mother injests flavours amniotic fluid = baby swallows + tastes. knows aromas + tastes of culture

• when born, breast milk smells + tastes like food, bb comforted by similar food taste as in amniotic fluid
• in early childhood, eating solid food - know taste of foods already, more desirable.

== if use formula, break bridge of flavours.

Question 23

well-being: physical + spiritual health

- health-promoting food varies by?

Answer 23

euro = chicken soup; asia = ginseng.
varies by: health, lifecycle, ideal body size, belief system abt relationship btw food + health : ying/yang; ayurveda; biomedicine

Question 24

yin/yang nutrition

Answer 24

cool = yin (low calorie, high K) hot = yang (high caloria, high Na).
balance the 2

Question 25

ayurveda nutrition

Answer 25

eat sweet, salty, astringent, pungent, bitter, sour. eat colours. sleep + exercise.

Question 26

self-expression define

• food is marker of?
• eating is affirmation of culture + religious identity?

Answer 26

the way in which we indicate who we are by our behaviours/activities.

• marker of group, cultural, ethnic, religious + regional identity.
• daily affrimation bc eating based on belief system, or bc of where u live.

Question 27

what is culture?

Answer 27

set of learned “values, beliefs, attitudes + practices”

Question 28

what is cuisine?

Answer 28

specific set of cooking traditions and practices associated with specific culture

Question 29

what are cuisines influenced by?

Answer 29

flavour principles, way food is prepared + combination of core and complementary foods + traditional groupings of meal elements.

Question 30

what are flavour principles?

Answer 30

diff ways u can distinguish flavours based on fats, spices, oils + seasoning used.

Question 31

what are core foods?

Answer 31

foods that cultures habitually eat = everyday

Question 32

cuisine is what kind of construct?

Answer 32

biocultural = intersection of geography, culture + perhaps genetic difference.

Question 33

cuisine defines what?

Answer 33

what items considered edible, how items are transformed to food, flavours added + etiquette

Question 34

what is etiquette?

Answer 34

how, when + with whom we eat, as well as table manners.

Question 35

define ethnicity

Answer 35

people who share a common identity as a result of common ancestry, nation of origin, language + customs.

Question 36

define customs

- middle east: right hand to get food off communal plate

Answer 36

habitual ways of behaving in culture. manners + etiquette: rules about how food consumed.
- texture of food in hand contributed to the taste of it.

Question 37

define “food”

Answer 37

any substance that provides the nutrients necessary to maintain life +growth when ingested.

Question 38

insects as food - name?

- only culture that doesnt count insects as food?

Answer 38

entomophagy.

- - western euro. not a lot of nutritional analysis done on insects.

Question 39

euro associate insect eating with?

Answer 39

associate w filth, primitive behaviour.

Question 40

why do canadians eat crustaceans but no insects?

Answer 40

culturally acceptable.

Question 41

define pika

Answer 41

a “pathological” appetitde for non-nutritive or non-food substances

Question 42

ex: of pika = pregnant women

Answer 42

crave soil, clay = maybe minerals? maybe absorbent of toxins?

Question 43

geophagia?

Answer 43

consumption of clay, mud, dirt. type of pica

Question 44

pica is eating disorder ONLY IF ?

Answer 44

only if eating behaviour not part of culturally supported or socially normative practice.

Question 45

Chaco = what is it?

Answer 45

clay surry in highlands of Peru + bolivia. served w potato.

- wild potatoes had glycoalkaloids = highly toxic. chaco would detox potato + make it more palatable.

Question 46

pharmaceutical geophagy

Answer 46

kaopectate/attapulgite for treatment of diarrhea, indigestion, nausea.
antacid treatment for heartburn.