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Food and Culture > Lecture 1 > Flashcards

Lecture 1 Flashcards

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1
Q

Why do we eat?

A
  • Food for fuel to survive
  • Enjoyment/celebration, religious, boredom
  • A lot of different reasons
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2
Q

What is feeding?

A

Feeding surrounds the idea of consuming food for survival

-E.g., Animals feed off of the same foods that help to maintain life

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3
Q

What is eating?

A

Eating pertains to humans

  • Focus on agriculture
  • Use of cooking to soften foods, enhance flavour
  • Utensils rather than hands (depending on the culture)
  • use a variety of application to enjoy food
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4
Q

What are food habits?

A

“The ways in which humans use food, including everything from how it is selected, obtained, and distributed to who prepares it, serves it, and eats it”

-A variety of different factors

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5
Q

Is there one food that provides complete nutrition for survival?

A

No

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6
Q

Can we survive off eating the same food everyday?

A
  • Cant survive off eating the same food everyday

* We can adapt to climate to get nutrients you need to survive

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7
Q

What is thee Omnivors Paradox?

A

Contradiction of two psychological impulses of eating (biologically inherent in our bodies):

  • Attraction to new foods
  • Preference for familiar foods

Food habits from a culture may have specific rules of eating
-What foods are edible? How should the be cultivated? Cooked? Taste and seasonings? When should they be consumed?

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8
Q

Why are crickets good?

A

Crickets are widely used as a nutritious protein in certain areas of the world

Recently entered Western society

Excellent source of protein, environmentally better compared to other meats

However, consumption of bugs is still considered “taboo

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9
Q

What are other reasons to consume food?

A

“You are what you eat”

How we eat food can influence how other see us

Food is consumed for other reasons than converting food to nutrients

Some believe eating a food leads to adoption of the food’s physical properties
-E.g., walnuts and brain health, raw meat for muscle building, gelatin from tiger bones for strength

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10
Q

Is personality and diet related?

A

Vegetarians linked to being pacifists and foreign car drivers?
Gourmet eaters linked to liberalism?
Fast-food linked to conservatism, religion, and polyester clothing?

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11
Q

What is the “difference” between good and bad foods?

A

Good vs Bad food
The “Good”
Thin, fit, attractive, likable, analytical

The “Bad”
Less attractive, athletic, likable, intelligent

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12
Q

What is Mortality food effect?

A

Related to prevailing Puritan ethic surrounded self-discipline

  • You are better as a human for being disciplined for only eating healthy foods
  • What nutrients goes into the body have nothing to do wioth who they are
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13
Q

Where do we see the mortality food effect?

A

Take a look at social media!

What do you see? Who do you follow?

Huge focus on food morality, increased pressure for perfectionism

#eatclean 
• Associated with being a moralistic thing and you are better for doing so
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14
Q

Who can have an influence on our eating habbits?

A

Influence of others can affect our eating habits

However, influencer does not have to be a celebrity
-Parent, teacher, fictional characters, older siblings, friends

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15
Q

What does age have to do with influencing food habits?

A

Age is a huge factor

Children are more likely to follow their parents eating habits

Teenagers start to adopt eating styles similar to their peers; trial of vegetarianism/veganism

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16
Q

How id food used symbollically?

A

Relationship
Association
Convention

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17
Q

What is valued more, symbolic use of food or nutritional composition?

A

Symbolic use of food

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18
Q

Why would the inability to express ones identity through food could be damaging?

A
  • Texture, flavour, look, cant cut and chew food tor yourself, stigma surrounding the food in the diet, cant have favourite or cultural food, mourning loss of self identity
  • The more you understand the more you can help and relate to your patient
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19
Q

What does one eat can be defined as?

A

“What one eats defines who one is, culturally speaking, and conversely, who one is not”

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20
Q

What are food habits of cultural groups commonly linked too?

A

Food habits of a cultural group are commonly linked to religious or ethnic behaviours
E.g., avoidance of Pork in Judaism and Islam

Usually introduced during childhood

  • Associated with security and memories
  • Even if diet practices have changed, these foods typically hold important to them
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21
Q

What happens when someone choses to adopt another culture ?

A

• Can lead to confusion and misunderstanding because people arent used t these different practices and rules

Can lead to food steryotypeing

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22
Q

What us food steryotyping?

A

Food stereotyping is used to identify a specific cultural group
Usually derogatory

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23
Q

What is Etiquette?

A

Use of utensils (and type) vs. hands

Manners when eating out (e.g., formal dining vs. casual dining)

Acts of eating (e.g., slurping broth)

Discomfort can arise if etiquette rules are not followed

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24
Q

How can status influence eating habits?

A

Economic
“Wealthy” foods: Champagne, lobster, truffles, caviar
“Poor” foods: Cornbread

Social
Chocolates for a gift, wine to say ‘Thank You’

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25
Q

What is the definition of culture?

A

“The values, beliefs, attitudes, and practices accepted by members of a group or community”

Learned, not inherited

Can be passed down from generation to generation through language and socialization
-Called enculturation

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26
Q

What is ethnicity?

A

“A social identity associated with shared behaviour patterns, including food habits, dress, language, family structure, and often religious affiliation”

Can be connected to ancestry

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27
Q

What is acculturation?

A

Adapting to a new major society

E.g., Immigration to Canada

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28
Q

What are the 2 levels of acculturation?

A

Micro-level
Change in attitudes, beliefs, and behaviours

Macro-level
Group changes that may be physical, economic, social, or political

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29
Q

What is bicultural?

A

When two cultures complement one another, rather than compete

Positive aspects of each culture are embraced (growing up bilingual)

Person develops necessary skills (e.g., language) to operate in both cultures

30
Q

What is Assimilation?

A

Complete adoption of a new culture, leaving former culture behind and potentially rejecting it

Usually occurs second generation and beyond

Hostility directed towards persons of different cultural groups and does not account for individual differences

31
Q

What is ethnocentric?

A

Using one’s own values to evaluate the behaviour of others

May be conscious or unconscious

Potential belief that one’s culture is superior

32
Q

What is ethnorelativism?

A

When a person assumes all cultural values have equal validity

Inability to advocate for a belief

Think everything is equal

33
Q

What is prejudice?

A

Hostility directed to persons of a different cultural group

Do not account for individual differences of people

Assumes everyone from that group is the same

34
Q

Can you have an acculturation of food habits?

A

Unlike language and dress, eating can be done privately in the home and is less apparent to others

Usually is a slow progression

Consumption of new foods usually independent of traditional food habits.

35
Q

What are the main motives behind food change?

A

Lack of ingredients from native culture

Cost

Convenience

36
Q

Are certain foods more resistant to acculturation?

A

Foods most associated with ethnic identity tend to resist acculturation
E.g., Pork avoidance due to religious beliefs unlikely to change based on relocation

37
Q

When changing food habit and food consumed what is the food item most likely to be dropped first?

A

Unpopular food items are the first to go

Let go of the food first, no longer essential for you to have, parents might have made you eat it

38
Q

How do cultural groups categorize food?

A

Each cultural group will have a different way of categorizing food

Canada and US tend to categorize food based on nutritional content or impact on health

  • E.g., Canada’s Food Guide, Eat Well Plate
  • Food groups, DRIs, recommendations for health

However, it fails to discuss how, when, or why the foods are consumed

39
Q

What are the 5 culturally absed categories?

A
  • Cultural: dominant staple food in diet
  • Prestige: foods like meat and protein that are expensive
  • Body image: influence beauty health and well being
  • Sympathetic: traits via food and colour are incorporated
  • Physiological: ?????*
40
Q

What are the 4 main cultural food habit models?

A

Core and complementary foods model

Food-flavour principles

Meal patterns and meal cycles

Developmental perspective of food culture

41
Q

What is the core and complementary foods model?

A
  • Based on how often a food is consumed
  • Core: staples, consumed regularly or daily
  • Complementary: served with core food to compliment flavour (sauce and pasta)
  • Secondary: 1 or 2x per week
  • Peripheral: food eating on rare occasions (lobster)

*Other people consider different foods in different categories in different culture and persons food choices

42
Q

What is the main differentiation between feeding and eating?

A

Food preparation and seasoning

43
Q

What are the main roles of herbs and spices?

A

Enhance flavour, improve palatability

Physiological response (e.g., endorphin release from “hot” spices)

Preserve meats (e.g., salt)

“Safe thrill” (spices)

Identity of a culture’s cuisine

44
Q

Are all meal patterns can cycles the same across cultures?

A

No all have different answers to the same questions, always check with your clients

45
Q

What are food and nutrition trends are reflection of ?

A

Food and nutrition trends are a reflection of changes in society

  • Structural
  • Cultural
46
Q

What is the developmental perspective of food culture?

A

How certain changes may alter how consumers obtain food and the types/varieties they consume

47
Q

What are the structural culture changes than influence food?

A

Globalization > Local to worldwide organizations

Modernization > Human labour to fueled power

Urbanization > Rural to urban residence

Migration > Original to new location

48
Q

What are the food culture changes than influence food?

A

Consumerization > Indigenous to mass-produced

Commoditization > Homemade to manufactured food

Delocalization > Producers to consumers only

Acculturation > Traditional to adopted foods

49
Q

WHat are individual food habits based on?

A 
What is obtainable
What is acceptable
What is preferred
Convenience
Taste
Cost
Self-expression
Well-being
Variety
50
Q

What is the food supply impacted by ?

A

Weather, soil, water conditions; vegetation; animal population; cultivation of plants and domestication of livestock; seasonality

Also impacted by location, climate and transportaiton

51
Q

What are the 5 main considerations when deciding what is edible vs inedible?

A 
Inedible foods
Edible by animals, but not by me
Edible by humans, but not by my kind
Edible by humans, but not by me
Edible by me
52
Q

What is the consumer food choice model?

A

Factors that influence individual decisions with a predetermined food sphere
-A person’s likes and dislikes are established before they choose/purchase food

Taste is the number one motivator of food selection
-Colour, aroma, texture, flavour

53
Q

What

A

will eventually go through metabolism (how yoyu chose what to eat) and physiology will ultimately affect health

54
Q

What is the consumer food choice model for taste?

A

Sweet
Sugars, glycols, aldehydes, alcohols

Salty
From ionized salts (NaCl = sodium chloride = table salt)

Sour
Comes from the acids in foods (H+) usually found in fruits, vinegars, some veggies

Bitter
From compounds in food
Also protects us against ingesting toxins

Savory (umami)
Connected to glutamate = an amino acid

55
Q

What is the one flavour that is rarely enjoyed unless paired with something else?

A

Sour is rarely enjoyed unless paired with another flavour like sweet

56
Q

What is the consumer food choice model for cost?

A

Most significant sociodemographic factor predicting selection

SES can influence food choice

  • Poorer societies focus on price
  • Richer societies have more options and variety

Healthy options are much lower in poorer neighbourhoods

57
Q

What is the consumer food choice model for convenience, expression and identity?

A

Convenience

  • “Busy” societies focus more on portable, fast food
  • Focus on family meals may not be priority
  • Distance from home to work/school
  • Family structure

Self-expression

  • Go with or against convention
  • Express one’s beliefs culturally, spiritually, religiously, ethically, etc.

Self-identity
-Belonging to a group (e.g., vegan, keto, Whole30, Paleo)

58
Q

Since more people arent attending church, what do we see more of people joining?

A

As religious attendance decreases the food cult is chosen to be apart of something

59
Q

What is the consumer food choice model for advertising?

A

Advertising Food provides pleasure, vanity, popularity, etc.

To be popular you are expected to take these foods/supplements

60
Q

What is the consumer food choice model for well-being and variety?

A

Physical and spiritual well-being

  • Age, gender, body image, health status impact food choices
  • Ability to eat certain foods based on digestion or immune response (e.g., lactose intolerance, celiac)
  • Effect on health outcomes (e.g., strawberries cause red birthmarks? Avoid beef to prevent cleft palate?)

Variety

  • Omnivore’s Paradox
  • Trying something new can be exciting (flavour, new culture, nutritional content)
61
Q

Why is cultural competency important?

A

Increasing diversity, need to understand cultures and work with those individuals in a healthcare setting
-world is becoming more diverse

62
Q

What is the campinha-bacote model of competence?

A 
Cultural Awareness
Cultural Knowledge
Cultural Skill
Cultural Encounters
Cultural Desire
63
Q

Why is acculturation one of the biggest factors to health?

A

Decreases overall health as immigrants acculturate to their new countries
-health is not enjoyed equally by all

64
Q

What has modernization been linked too?

A

Hypercholesterolemia
Type 2 diabetes
Hypertension
Certain cancers

65
Q

Does ethnicity= health status?

A

No, dont stereotype

66
Q

How can use of certain terminology be misinterpreted?

A

Clarify with client to make sure you understand the terminology and how they interpret it

Cultural implications result from studying food habits, determining nutritional status, and implementing dietary change

67
Q

What is sstereotyping?

A

“When a person ascribes the collective traits associated with a specific group to every member of that group, discounting individual characteristics”

Knowledge can be harmful, to an extent
-Inadvertent stereotyping

Don’t asusme your client has evey single one that pertains to their culture

68
Q

As an RD what should we avoid doing?

A

Avoid ethnocentric assumptions

Avoid quick assumptions about food habits
-they may be healthier than you think

69
Q

Can we generalize research to other populations?

A 
Most research on dietary requirements are performed on young, white, middle-class American men
-Extrapolation of results should be done carefully

• Different research wont apply to your ethnic groups

70
Q

what are the4 ways we can classify foods habits according to nutritional impact?

A

Food use with positive health consequences should be encouraged

Neutral food behaviours with neither adverse nor beneficial effects on nutritional status
-Encourage to keep going, no reason to take it away

Food habits unclassified due to insufficient culturally specific information
-Ask for mor info and do more research

Food behaviours with demonstrable harmful effects that should be repatterened
-Should try to be repatterened, may take time to explain why they are ahrmful to youor health

Food and Culture (8 decks)

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