Nutrition Chapter 6 Cultural, Ethic, Religious influence Flashcards
(47 cards)
Acculturation
is the process of a cultural, ethnic, or religious group adopting of the dominant culture behaviors, beliefs, and values.
Culture defines foods are
edible, or allowable in the diet
Based on the nutritional value, or visual appeal. Considerations includes
Whether the food is perceived as harmful
What foods are for animal consumption (not human)
Whether others within the culture consume it
Foods might be Symbolic for a client representing
masculinity/femininity
Expressions of love/ punishment
Connectedness/ separateness
Celebration/ mourning
Comfort foods from past
Types of food in culture falls into 3 roles?
Core (most often eaten)
Secondary ( not consumed often as core but still included)
Peripheral (consumed occasionally)
American culture values eating foods from what food group?
fruits, Veg, grains, proteins
Chinese, Middle eastern, Latin Americans, Indian, Filipinos have health beliefs of?
hot and cold balance
Dietary changes resulting from acculturation can be?
Positive if client included more healthy foods
Negative if intake of high-fat, high-calorie, high sodium food increase
Hot & cold foods can be used to
provided balance for healing
Nutrient related concerns for Hispanic/Latin
- High intake of fruit, dark green and orange veg, legumes
- Increased intake of saturated fat and sodium
- Decrease intake of whole grains and milk
- High prevalence of obesity
- Diabetes mellitus type 2 as a leading cause of death
African American nutrition related concerns
- Lower intake of whole grains, milk, and veg
- High prevalence rate of obesity
- increase rate in diabetes mellites with increase risk of complication
- increase risk for hypertension
Nutrition related concerns for Asian
- Lowest prevalence of obesity
- Highest life expectancy (Asian Americans females)
- Higher risk of diabetes mellitus type 2 when body fat increases
Common food pattern among Asian American is this diverse group is devoting?
The skill and time to food preparation and consumption of rice and vegetables more than meats.
Asian cultures believe in a balance of ?
Yin and Yang
Yang foods are
Fried foods, coffee, spice, meats, meat broth
Yin foods are
seaweed, fruits and veg, cold beverages
American Nutritional risks
1.Convenience food for home cooking are high in sodium and calories, while low in fiber
2. Portion sizes on packaged meal kits are often small leading to consuming more than one serving
3. Meals and snacks eaten away from home are low on fruit, veg, dairy, and whole grains, but high in fat, sugar and sodium
Soul foods are?
Rice, grits, cornbread, hominy, okra, greens, sweet potatoes, apples, peaches, buttermilk, pudding, cheddar or American cheese, ham, pork, chicken, catfish, blackeye peas, red and pinto beans, peanuts, soft drinks, fatback
Health risk in soul food?
1.High in fat, protein and sodium
2.low in potassium, calcium and fiber
3. many foods are fried
Acculturation changes in soul food is
- Buying convenience foods rather than preparing home made
- increase milk consumption
- Possible reduce intake of fruits and veg if not readily available
Mexican traditional foods are
Rice, corn, tortilla, tropical fruit, veg, nuts, legumes, eggs, cheese, seafood, poultry, sweets, red meats
Tortilla eaten at most meals
Animal proteins from ground poultry, pork, goat
Veg often incorporated into the main dish
Acculturation changes in Mexican foods
- Decrease intake in veg
- Intake of corn based products replace with flour
- Increase milk intake replace with low-fat options
- Red meat intake increase while legume intake decrease
- increase uses of fats
- increase of high-sugar, low- nutrient beverages
Chinese traditional foods are
Wheat, Rice, Noodles, fruits, land and sea veg, nuts/seeds, soy foods ( tofu), nuts/seed oils, fish, shellfish, poultry, eggs, sweets, rarely red meats, seafoods, tea, beer
Nutritional related health risk for Chinese
- Most foods are cooked with exception of occasional fresh fruit
- Risk of increase sodium is possible due to salting/drying to preserve foods and use salt- based condiments
