Topic 2 - Dietary Acculturation and the Consumer Food Choice Model Flashcards
A culture’s values, preoccupations and fears can be understood by its attitudes towards food.
.
Food provides the daily sustenance around which _________ and __________ bond.
families and communities bond
Food provides a material basis for _______ through which people celebrate the passage of life stages and their connections to divinity.
rituals
Food preferences also serve to separate individuals and groups from each other, and as one of the most powerful factors in the construction of _________, we physically, emotionally and spiritually become what we eat.
construction of identity
Acculturation: A process by which immigrants _______ the attitudes, values, customs, beliefs, and behaviors of a new culture
adopt
Dietary acculturation: The process by which immigrants ______ the ________ practices of their new country
adopt the dietary practice
Assimilation: When immigrants shed their ______ identity and fully merge into the ________ culture.
ethnic identity, majority culture
Through dietary acculturation, Immigrants may:
maintain _________ dietary patterns or completely ______ host country foods and dietary behaviors.
traditional
adopt
Through dietary acculturation, Immigrants may: incorporate or __________ eating patterns
substitute
e.g vegetables, peas, carrots, broccoli, green peppers
Mukimo is a traditional dish of ethnic groups from Eastern and Central _____. (Corn-paste dish)
Kenya
Mukimo in Canada can be seen to have yellow corn in substitute to white corn. Pumpkin leaves can be replaced with ______ leaves or green ____.
Spinach or fresh green peas.
A factor that predicts resistance to dietary acculturation are seen through ethnic _________.
ethnic enclaves (e.g. Chinatown)
Core foods are _______ eaten _____.
staples eaten daily (cheap, lots of calories, easy to store bland in taste and texture)
Rice, wheat, potato, corn, yam, cassava, taro, plantain
Complementary foods: improve __________ and ___________ of core food
palatability and nutrition (spices/sauce)
Secondary foods: consumed __________, but not daily
frequently (snacks/sweets/festival foods)
Peripheral foods are eaten ___________.
sporadically
Flavour Principles are preferred _______ properties are also preserved as self-expression of cultural identity.
sensory properties
The three factors affecting dietary choices are: ___disposing, ____forcing and ______ factors
predisposing, reinforcing and enabling
Predisposing factors – Traditional \_\_\_\_\_\_\_ – Religion – Taste – \_\_\_\_\_\_\_ knowledge
– Traditional beliefs
– Religion
– Taste
– Dietary knowledge
Reinforcing factors
– Forms of ________
– Social ________/capital (e.g., attitudes of family members)
incentives, support
Enabling factors (to practice eating habit) – Convenience – \_\_\_\_ – Availability – Quality/\_\_\_\_\_\_ness
– Convenience
– Cost
– Availability
– Quality/Freshness
Predisposing factors
Degree of _________ in traditional beliefs.
• “Hot foods enrich blood quality” “Yang foods lead to higher energy levels.” “Yin foods help get rid of internal body heat.”
investment in traditional beliefs.
Predisposing factors
Religion
– “Buddhists do not eat anything that has been killed.”
– “According to Buddhism, fate determines whether or not you get cancer.” Fatalistic
Reinforcing factors Attitudes of family members:
– “My children prefer American to Chinese foods, and this sometimes affects the whole family’s diet.”
– “My husband says that if I eat American foods I will get fat.”
– “I have to prepare what my husband likes to eat.”
Interpersonal factors important in dietary decision
• Beliefs and actions of those who influence a person’s dietary beliefs and behaviour.
• Most eating occurs in the presence of others. – Family
– Friends
– Peers/colleagues
Enabling factors, convenience, cost and availability are intertwined.
• Convenience
– “American foods are easier to prepare (it is easier to have bread for
breakfast than to make congee)”
– “I have to ask my daughter to give me a ride if I am going to a Chinese store”
– “Not enough time to prepare traditional food” • Cost
– “Seafood and vegetables are more expensive in the US than in China, so I eat less of these foods.”
• Availability
– “Some Chinese foods are not available or are hard to find in the US.”
– “I eat what is available, because these foods are also generally cheaper.”
Dietary Acculturation - Summary
- Immigrants ____ food practices and beliefs from their home countries to Canada as an essential component of culture and identity.
- Dietary patterns ____ after immigration through substitution, addition, or modification.
- Changes arise for a number of reasons: e.g., cost concerns, convenience, availability, and social support.
- bring food practices
- shift
- changes arise due to the three factors (predisposing/reinforcing/enabling)
Dietary counseling should be targeted differently depending on level of dietary acculturation.
– The less acculturated can be advised to _______ healthful aspects of traditional diet.
– The more acculturated can be advised to make healthful choices of the ________ food diet.
maintain
Canadian
What factors contribute to your eating style and food choices?
culture/heritage, religion cost of food health and well-being, diabetes, lactose intolerance gender age media organoleptic properties beliefs, variety
Domain of available foods
• People select from a domain of available foods and what each person considers edible or inedible.
Availability is determined by constraints that are: – \_\_\_\_\_\_\_mental – geographical – \_\_\_\_\_\_\_\_ – political – social
Availability is determined by constraints that are: – environmental – geographical – economic – political – social
social constraints include
- _____ foods
- _____ foods
- Vegetarian (Hindu, Buddhist, Seventh Day Adventist)
Halal/Kosher
Consumer food choice model
Includes the 6 variables of
1) Cost
2) Taste
3) Variety
4) Well-being
5) Self-expression
6) Convenience
7) Time (child/adult)
which determine
Physiology/metabolism
- Taste
- Taste preferences and food aversions develop through ________ and are influenced by our attitudes, ______ and expectations.
- Influenced by ____
- Huge predictor of food choices (HUGE)
experience, beliefs
Taste Preference is _________
- Food intake can be modified by factors other than taste.
- Taste experience is a factor in developing the food habits of a culture.
- Taste preference is affected by factors such as age, familiarity, appetite, mood, and gender.
modifiable
Organoleptic Preferences
1) ________ properties of a food, e.g., taste, colour, odour, astringency, and texture or mouthfeel
2) Acceptable organoleptic properties are influenced by the _______ group to which one belongs.
3) Western Canadian Inuit (Inuvialuit) mention the good taste and texture of traditional foods such as caribou as reasons for eating it.
1) Sensory properties
2) cultural group
umami
Sources of free ________
• Yeast extract • Hydrolyzed yeast • Hydrolysed plant protein (HPP) and hydrolysed vegetable protein (HVP) – Hydrolyzed corn gluten – Hydrolyzed soy protein – Hydrolyzed wheat protein
free glutamate
Umami - the taste of fermented foods
1) Fermentation was essential for ________ food prior to refrigeration and long distance transport of food.
2) Beans, fish, and milk proteins are degraded by fermentation to ______ acids, producing a wide variety of tastes.
3) Fermented foods serve as flavor enhancers and seasoning and make food in each culture taste unique.
1) preserving
2) amino acids
3)
– miso and soy sauce in Japan
– fish sauces in Southeast Asia – cheese and anchovy in Europe
– fermented locust beans (dawadawa or soumbara) in West Africa
Other tastes of umami
- Nucleotides: inosinate, guanylate and adenylate
- Inosinate is found primarily in meat, guanylate is more abundant in plants and adenylate is abundant in fish and shellfish.
Some foods have both glutamate and nucleotides – Dried bonito (tuna) flakes: glutamate + inosinate
– Fresh shiitake mushrooms: glutamate + guanylate
Umami around the world
1) Aged cheese such as parmesan cheese (______)
2) Ketchup (_______ and the ______ ______)
3) Worcestershire sauce made from fermented anchovies and tamarinds _______)
4) Vegamite (________) and Marmite (______) - concentrated yeast extract spread
1) Aged cheese such as parmesan cheese (Italy)
2) Ketchup (Canada and the United States)
3) Worcestershire sauce made from fermented anchovies and tamarinds (Britain)
4) Vegamite (Australia) and Marmite (British) - concentrated yeast extract spread
Bitterness
1) Caused by ________ compounds
2) T______ are found in tea, wine
3) C_______ tea, dark chocolate, red wine
1) Phenolic compounds
2) Tannins are found in teas and wines
3) Catechins are found in dark chocolates and red wines.
- Sulfur compounds (glucosinolates) – Brassica (cruciferous) vegetables
- Appeal to adults more than children
What is the taste of a cuisine?
- Flavours transform foods into __________ ________ cuisines (a specific set of cooking traditions and practices associated with a specific culture).
- Cuisines are influenced by _______ _______ the way food is prepared, the characteristic combination of core and complementary foods, and traditional groupings of meal elements.
1) culturally distinctive
2) favor principles
Asian Flavour principles
– Chinese
Soy sauce, rice wine, _______ root
– Japanese
Soy sauce, rice wine, sugar, _______
– Korean
Soy sauce, garlic, _______ root, black pepper, green onion, _____ _____, and _______ seed/oil
– Chinese
ginger root
– Japanese
vinegar
– Korean
Ginger root, chile peppers, and sesame seed/oil
Thai Flavor principle
- fermented ____ sauce (nam pla)
- coconut milk
- chile pepper
- garlic
- ginger root
- _____ ______
- tama_____
fish sauce
lemon grass
tamarind
France - Flavour Principal
• Butter, cream, wine, bouquet \_\_\_\_\_ (herbs such as tarragon, thyme and bay leaf)
bouquet garni
Texture and aroma
• Muktuk: whale skin and underlying blubber (fat/_____)
• Stilton cheese (________)
– Cheese is the controlled rotting of milk
(fat/chewy)
pungent
- Variety
1) The ______ and ___________ have a highly variable diet and North Americans a very invariable diet.
• The Japanese say that for every new food a person tries, life is extended by 75 days.
1) Greeks and Japanese
- Self expression
- The way in which we indicate who we are by behaviours or activities.
- Food may be a marker of group, cultural, ethnic, religious or regional identity.
- Eating is a daily reaffirmation of cultural identity.
• Jews eat Kosher foods and Muslims Halal foods
• Inuit – “When I eat Inuit food, I know who I am.”
• Regional differences: Albertans – beef; Atlantic
Provinces – lobster; BC - salmon
• Asians eat rice; Italians eat pasta; Ukrainians eat
perogies, etc.
Eating is an affirmation of collective identity
• Eating familiar foods in a traditional way asserts a collective identity.
- E.g., Thanksgiving is a celebration of American identity.
- Turkey is THE food for Thanksgiving for millions of people, who learned to forgo their traditional food choices to become American by eating turkey at Thanksgiving.
- Well-being: physical and spiritual health
Health-promoting properties:
chicken soup for a cold (Europeans)
ginseng for fatigue (Asia)
• Varies by: – State of health – Varies by lifecycle – Perceived ideal body size – Belief system about the relationship between food and health – Ying/Yang
Well-being: “Ethnic food as healthy food”
• Demand for fresh, nutritious, organic and natural products has led consumers to seek out ethnic food, as it is often perceived to be healthier or better-for-you.
– The Mediterranean, halal and kosher food segments have particularly benefited from this trend in recent years.
– More plant focus and less meat focused
_____, Mexican and ______ foods are foods are the most popular ethnic cuisines among consumers in the US.
Chinese, Mexican, Italian foods are foods are the most popular ethnic cuisines among consumers in the US.
Cuisines that have seen joyed growth in popularity: Japanese (_____), _____, Vietnamese, Korean, __________ and Middle Eastern.
sushi, Thai, Caribbean
Well-being: Physiology/Metabolism
Genetic traits can influence food choice:
– _________ sensitivity
– _______ intolerance (primary _______deficiency)
– ______ allergy
– Bitterness sensitivity
– Lactose intolerance (primary lactase deficiency)
– Gluten allergy
- Convenience
As consumers increasingly turn to ready-made entrées and snacks to meet their dining needs, convenience and ease of preparation dominate food product development.
Also ties into Cost
