Topic 2 - Dietary Acculturation and the Consumer Food Choice Model

Question 1

A culture’s values, preoccupations and fears can be understood by its attitudes towards food.

Answer 1

.

Question 2

Food provides the daily sustenance around which _________ and __________ bond.

Answer 2

families and communities bond

Question 3

Food provides a material basis for _______ through which people celebrate the passage of life stages and their connections to divinity.

Answer 3

rituals

Question 4

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.

Answer 4

construction of identity

Question 5

Acculturation: A process by which immigrants _______ the attitudes, values, customs, beliefs, and behaviors of a new culture

Answer 5

adopt

Question 6

Dietary acculturation: The process by which immigrants ______ the ________ practices of their new country

Answer 6

adopt the dietary practice

Question 7

Assimilation: When immigrants shed their ______ identity and fully merge into the ________ culture.

Answer 7

ethnic identity, majority culture

Question 8

Through dietary acculturation, Immigrants may:

maintain _________ dietary patterns or completely ______ host country foods and dietary behaviors.

Answer 8

traditional

adopt

Question 9

Through dietary acculturation, Immigrants may: incorporate or __________ eating patterns

Answer 9

substitute

e.g vegetables, peas, carrots, broccoli, green peppers

Question 10

Mukimo is a traditional dish of ethnic groups from Eastern and Central _____. (Corn-paste dish)

Answer 10

Kenya

Question 11

Mukimo in Canada can be seen to have yellow corn in substitute to white corn. Pumpkin leaves can be replaced with ______ leaves or green ____.

Answer 11

Spinach or fresh green peas.

Question 12

A factor that predicts resistance to dietary acculturation are seen through ethnic _________.

Answer 12

ethnic enclaves (e.g. Chinatown)

Question 13

Core foods are _______ eaten _____.

Answer 13

staples eaten daily (cheap, lots of calories, easy to store bland in taste and texture)

Rice, wheat, potato, corn, yam, cassava, taro, plantain

Question 14

Complementary foods: improve __________ and ___________ of core food

Answer 14

palatability and nutrition (spices/sauce)

Question 15

Secondary foods: consumed __________, but not daily

Answer 15

frequently (snacks/sweets/festival foods)

Question 16

Peripheral foods are eaten ___________.

Answer 16

sporadically

Question 17

Flavour Principles are preferred _______ properties are also preserved as self-expression of cultural identity.

Answer 17

sensory properties

Question 18

The three factors affecting dietary choices are: ___disposing, ____forcing and ______ factors

Answer 18

predisposing, reinforcing and enabling

Question 19

Predisposing factors 
– Traditional \_\_\_\_\_\_\_
– Religion
– Taste
– \_\_\_\_\_\_\_ knowledge

Answer 19

– Traditional beliefs
– Religion
– Taste
– Dietary knowledge

Question 20

Reinforcing factors
– Forms of ________
– Social ________/capital (e.g., attitudes of family members)

Answer 20

incentives, support

Question 21

Enabling factors (to practice eating habit)
– Convenience
– \_\_\_\_
– Availability
– Quality/\_\_\_\_\_\_ness

Answer 21

– Convenience
– Cost
– Availability
– Quality/Freshness

Question 22

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.”

Answer 22

investment in traditional beliefs.

Question 23

Predisposing factors

Religion
– “Buddhists do not eat anything that has been killed.”

Answer 23

– “According to Buddhism, fate determines whether or not you get cancer.” Fatalistic

Question 24

Reinforcing factors Attitudes of family members:

– “My children prefer American to Chinese foods, and this sometimes affects the whole family’s diet.”

Answer 24

– “My husband says that if I eat American foods I will get fat.”
– “I have to prepare what my husband likes to eat.”

Question 25

Interpersonal factors important in dietary decision

• Beliefs and actions of those who influence a person’s dietary beliefs and behaviour.

Answer 25

• Most eating occurs in the presence of others. – Family
– Friends
– Peers/colleagues

Question 26

Enabling factors, convenience, cost and availability are intertwined.

Answer 26

• 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.”

Question 27

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.

Answer 27

• bring food practices
• shift
• changes arise due to the three factors (predisposing/reinforcing/enabling)

Question 28

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.

Answer 28

maintain

Canadian

Question 29

What factors contribute to your eating style and food choices?

Answer 29

culture/heritage, religion
cost of food
health and well-being, diabetes, lactose intolerance
gender
age
media
organoleptic properties
beliefs, variety

Question 30

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

Answer 30

Availability is determined by constraints that are:
– environmental 
– geographical 
– economic
– political
– social

Question 31

social constraints include

• _____ foods
• _____ foods
• Vegetarian (Hindu, Buddhist, Seventh Day Adventist)

Answer 31

Halal/Kosher

Question 32

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

Answer 32

Physiology/metabolism

Question 33

1. Taste

• Taste preferences and food aversions develop through ________ and are influenced by our attitudes, ______ and expectations.
• Influenced by ____
• Huge predictor of food choices (HUGE)

Answer 33

experience, beliefs

Question 34

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.

Answer 34

modifiable

Question 35

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.

Answer 35

1) Sensory properties

2) cultural group

Question 36

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

Answer 36

free glutamate

Question 37

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.

Answer 37

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

Question 38

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

Answer 38

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

Question 39

Bitterness

1) Caused by ________ compounds

2) T______ are found in tea, wine
3) C_______ tea, dark chocolate, red wine

Answer 39

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

Question 40

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.

Answer 40

1) culturally distinctive

2) favor principles

Question 41

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

Answer 41

– Chinese
ginger root

– Japanese
vinegar

– Korean
Ginger root, chile peppers, and sesame seed/oil

Question 42

Thai Flavor principle

• fermented ____ sauce (nam pla)
• coconut milk
• chile pepper
• garlic
• ginger root
• _____ ______
• tama_____

Answer 42

fish sauce
lemon grass
tamarind

Question 43

France - Flavour Principal

• Butter, cream, wine, 
bouquet \_\_\_\_\_ (herbs such as tarragon, thyme and bay leaf)

Answer 43

bouquet garni

Question 44

Texture and aroma

• Muktuk: whale skin and underlying blubber (fat/_____)
• Stilton cheese (________)
– Cheese is the controlled rotting of milk

Answer 44

(fat/chewy)

pungent

Question 45

2. 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.

Answer 45

1) Greeks and Japanese

Question 46

3. 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.

Answer 46

• 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.

Question 47

Eating is an affirmation of collective identity

• Eating familiar foods in a traditional way asserts a collective identity.

Answer 47

• 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.

Question 48

4. Well-being: physical and spiritual health

Health-promoting properties:
chicken soup for a cold (Europeans)
ginseng for fatigue (Asia)

Answer 48

• Varies by:
– State of health
– Varies by lifecycle 
– Perceived ideal body size
– Belief system about the relationship between food and health – Ying/Yang

Question 49

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.

Answer 49

– The Mediterranean, halal and kosher food segments have particularly benefited from this trend in recent years.
– More plant focus and less meat focused

Question 50

_____, Mexican and ______ foods are foods are the most popular ethnic cuisines among consumers in the US.

Answer 50

Chinese, Mexican, Italian foods are foods are the most popular ethnic cuisines among consumers in the US.

Question 51

Cuisines that have seen joyed growth in popularity: Japanese (_____), _____, Vietnamese, Korean, __________ and Middle Eastern.

Answer 51

sushi, Thai, Caribbean

Question 52

Well-being: Physiology/Metabolism

Genetic traits can influence food choice:
– _________ sensitivity
– _______ intolerance (primary _______deficiency)
– ______ allergy

Answer 52

– Bitterness sensitivity
– Lactose intolerance (primary lactase deficiency)
– Gluten allergy

Question 53

5. 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.

Answer 53

Also ties into Cost