nutrition- chapter 14

Question 1

factors that influence personal food choices

Answer 1

• biologic and genetic influences
• food and psychosocial development
• environmental and marketing influences
• economic influences

Question 2

traditional food patterns

Answer 2

• do not make assumptions about dietary patterns
• knowledge of traditional foods provides a rudimentary understanding of possible food choices

Question 3

hispanic influences

Answer 3

mexican:
- generally high in complex carbs
- sufficient in protein
- lard is common

puerto rican:
- similar to other hispanic caribbean countries
- includes more tropical fruits and vegetables

Question 4

native american influences

Answer 4

• american indians and alaskan natives
• hundreds of diverse groups
• spiritual devotion to the land and determination to retain cultural practices
• food has religious and social significance
• regional differences

Question 5

influences of southern united states

Answer 5

black or african american:
- have contributed rich heritage to american food patterns
- creative ability to turn basic staples into memorable food
- regional differences

french american:
- cajun people in southern louisiana are descendants of the french colonists of acadia (now nova scotia)
- french culinary background blended with creole cooking
- cajun and creole foods have strong and spicy flavors
- wine is a staple for drinking and cooking

Question 6

asian food patterns

Answer 6

chinese:
- diverse regional practices
- emphasis on fresh food
- vegetables cooked just before eating
- meat in small amounts in combined dishes

japanese:
- rice is basic grain
- fish, shellfish, fish eggs
- vegetables often steamed or pickled
- diets high in sodium, low in milk products

south and east asian:
- uses rice as a base
- soups are common
- many fresh fruits and vegetables
- seafood, pork, chicken, duck
- nuts and legumes are often primary source of protein
- cooking with lard or peanut oil is common

Question 7

mediterranean influences

Answer 7

italian:
- regional differences
- bread and pasta or potatoes and rice
- cheese, meats, poultry, fish, sausages, cold cuts, and vegetables
- olive oil, garlic, herbs, wine used in cooking

greek:
- bread is center of every meal
- cheese, yogurt, vegetables, lamb, chicken, fish
- most dishes prepared with olive oil

Question 8

jewish food patterns

Answer 8

• different laws depending on orthodox, conservative, or reform beliefs
• kashrut: jewish dietary laws
• kosher: hebrew for “fit, proper”
• meat should come from animals that chew their cud and have cloven hooves
• meat and milk products are not mixed
• only fish with fins and scales are allowed
• no egg with a blood spot may be eaten

Question 9

muslim influences

Answer 9

• halal: foods that are permissible
• haram: forbidden foods
  
  • pork and birds of prey
  • meat not slaughtered properly
  • blood
  • alcohol/ intoxicating drugs
• observe 30 day period of daylight fasting during ramadan

Question 10

household eating dynamics

Answer 10

• working parents increasingly rely on easier/quicker foods and cooking methods
• families rarely eat together, despite benefits
• structured mealtimes have declined
• portion sizes have increased
• savings incurred if foods can be adequately stored or eaten before spoiling

Answer 11

nutrition book
- functions of vitamins 87
- scurvy 87
- water soluble vs. fat soluble 87
- vitamin D is really a hormone 90
- rickets 91
- vitamin K function 93
- vitamin K interactions 94