intro + biocultural approach Flashcards
What is multicultural competency?
respond to clients’ varied perspectives, values + behaviours related to health + wellbeing.
proficiencies to achieve multicultural competence
- cultural awareness
- attitude of acceptance
- cultural-specific knowledge
- intercultural counseling skills
what is cultural awareness?
examining one’s own biases as a preliminary attempt to be sensitive + appreciative of others’ cultures.
- preconceived notions; stereotypes; prejudice, ethnocentrism.
what is attitude of acceptance?
- what is cultural relativism?
- ethnocentrism?
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”
what is culture-specific knowledge?
knowledge about diets, cultural health benefits + practices
intercultural counseling skills:
verbal + nonverbal communication abilities + practical approaches to diet modification
Define palate
a personal sense of taste + flavour. the foods that a person likes
study about asian consumers
- fave produce? significance?
bitter gourd. used as medicine and as food to bring balance to the body.
- coutnerbalance to sweet = bring back into hemostasis.
goal of dietitian?
alter dietary patterns to make them more nutritious while preserving the other functions that food plays in people’s lives.
lucky iron fish -
- what is food symbolism
result of iron deficiency?
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.
study of food choice requires what?
integrated approach that takes into account enviro, socio-cultural + biological diversity
what 3 senses developed together in human evolution? why?
sense of taste, sense of smell + chemesthesis. plays role in food choice - ensure discrimination btw edible + toxic
what is chemesthesis?
chemically initiated sensation that occur via the touch systems. (capcaicin, menthol)
organoleptic preferences
sensory properties of food that include flavour, colour, odour, astringency + texture.
why do we crave sweetness?
breast milk contains lactose. infants who crave sweet will drink breast milk happily. breast milk also has high glutamate = sense of umami
bitterness receptors found where?
- what compound?
all over body. developed to avoid poisonous foods.
- compound = PROP, chemically similar to broccoli, cabbage.
what helps overcome rejection of bitterness? benefit?
overcome by socialization/culture.
benefit bc high bitter = high phenol + flavinoids.
one of main factors in food choice?
taste
role of learned behaviour
socially learned during critical periods = lasting affects on aversions/preference.
overcoming innate food aversions?
cultural practices = socializing, norms can influence what u eat + over time whether u enjoy it or not.
how do we develop sense of taste
- 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.
pre- + early postnatal experiences influence taste preference. = before + after birth.
== formula?
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.
well-being: physical + spiritual health
- health-promoting food varies by?
euro = chicken soup; asia = ginseng.
varies by: health, lifecycle, ideal body size, belief system abt relationship btw food + health : ying/yang; ayurveda; biomedicine
yin/yang nutrition
cool = yin (low calorie, high K) hot = yang (high caloria, high Na).
balance the 2
ayurveda nutrition
eat sweet, salty, astringent, pungent, bitter, sour. eat colours. sleep + exercise.
self-expression define
- food is marker of?
- eating is affirmation of culture + religious identity?
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.
what is culture?
set of learned “values, beliefs, attitudes + practices”
what is cuisine?
specific set of cooking traditions and practices associated with specific culture
what are cuisines influenced by?
flavour principles, way food is prepared + combination of core and complementary foods + traditional groupings of meal elements.
what are flavour principles?
diff ways u can distinguish flavours based on fats, spices, oils + seasoning used.
what are core foods?
foods that cultures habitually eat = everyday
cuisine is what kind of construct?
biocultural = intersection of geography, culture + perhaps genetic difference.
cuisine defines what?
what items considered edible, how items are transformed to food, flavours added + etiquette
what is etiquette?
how, when + with whom we eat, as well as table manners.
define ethnicity
people who share a common identity as a result of common ancestry, nation of origin, language + customs.
define customs
- middle east: right hand to get food off communal plate
habitual ways of behaving in culture. manners + etiquette: rules about how food consumed.
- texture of food in hand contributed to the taste of it.
define “food”
any substance that provides the nutrients necessary to maintain life +growth when ingested.
insects as food - name?
- only culture that doesnt count insects as food?
entomophagy.
- - western euro. not a lot of nutritional analysis done on insects.
euro associate insect eating with?
associate w filth, primitive behaviour.
why do canadians eat crustaceans but no insects?
culturally acceptable.
define pika
a “pathological” appetitde for non-nutritive or non-food substances
ex: of pika = pregnant women
crave soil, clay = maybe minerals? maybe absorbent of toxins?
geophagia?
consumption of clay, mud, dirt. type of pica
pica is eating disorder ONLY IF ?
only if eating behaviour not part of culturally supported or socially normative practice.
Chaco = what is it?
clay surry in highlands of Peru + bolivia. served w potato.
- wild potatoes had glycoalkaloids = highly toxic. chaco would detox potato + make it more palatable.
pharmaceutical geophagy
kaopectate/attapulgite for treatment of diarrhea, indigestion, nausea.
antacid treatment for heartburn.
