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Cultural and Religious Influences on Food and Nutrition Chapter 10

Cultural, Ethnic, and Religious Influences on Food and Nutrition Nutritional requirements among people of similar age and gender are essentially the same throughout the world. How a person chooses to satisfy nutritional requirements is influenced by many variables including Culture Socioeconomic status Personal factors Religion

American Cuisine American cuisine is a rich and complex melting pot of foods and cooking methods that have been adapted and adopted from cuisines brought to the United States by immigrants such as Early settlers Native Americans West African slaves Mexican immigrants Chinese and Italian immigrants

American Cuisine—(cont.) Cross-cultural food creations “Typical American diet” is difficult to define. Driven by expediency and ease, convenience foods and restaurant-sourced meals (either eat-in or take-out) are a driving force in current food trends.

American Cuisine—(cont.) Convenience foods More than 80% eat at home more than three times a week. Online Harris poll (2010)—75% of people who prepare meals at home either very often or occasionally use pre-prepared and/or frozen ingredients and kitchen appliances such as microwaves and toaster ovens to speed both cooking and clean up (Corso, 2010).

American Cuisine—(cont.) Convenience foods—(cont.) What is important in defining “convenience food” Helps me maintain a healthy diet is the top answer Convenience products range from convenient ingredients used to make home-cooked meals to complete, ready-to-heat meals. The more convenient the meal is, the greater the impact all around on time, budget, and nutritional value. On the downside, these products tend to be high in sodium.

American Cuisine—(cont.) Restaurant-sourced mealsIn 2011, the average American eats restaurant meals approximately 4.8 times per week. Americans go for value/combo meals because they are easy, convenient, and inexpensive. Meals ordered out

American Cuisine—(cont.)

Question What is true of the typical American diet? a. Is high in calcium and selenium b. The majority of foods served are made from “scratch.” c. Does not include foods from other cultures d. Is difficult to define

Answer d. Is difficult to define Rationale: A “typical American diet” is difficult to define.

The Impact of Culture Culture has a profound and unconscious effect on food choices. Race, ethnicity, and geographic region are often inaccurately assumed to be synonymous with culture. Leads to stereotypic grouping Subgroups within a culture display a unique range of cultural characteristics that affect food intake and nutritional status.

The Impact of Culture—(cont.) Defined by cultureWhat is edible Role of food How food is prepared Symbolic use of food When and how food is eaten

The Impact of Culture—(cont.) Culture defines what is edible Determines what is edible and what is inedible To be labeled a food, an item must be readily available, safe, and nutritious enough to support reproduction. Culture overrides flavor in determining what is offensive or unacceptable. Disliking the idea of the food rather than the actual food itself

The Impact of Culture—(cont.) The role of certain foods in the diet Every culture has a ranking for its foods. Major food categories include core foods, secondary foods, and occasional foods. Core foods Provide a significant source of calories and are regularly included in the diet, usually on a daily basis Core foods are typically complex carbohydrates.

The Impact of Culture—(cont.) The role of certain foods in the diet—(cont.) Secondary foods Foods widely consumed but not on a daily basis Vary with availability Peripheral foods Eaten sporadically Typically based on an individual’s preferences, not cultural norms

The Impact of Culture—(cont.) How food is prepared Traditional methods of preparation vary between and within cultural groups. Traditional seasonings also vary among cultures. Symbolic use of foods Each culture has food customs and bestows symbolism on certain foods. Culture also determines which foods are used in celebration and which provide comfort.

The Impact of Culture—(cont.) Symbolic use of foods—(cont.)To express love To reward or punish To display piety To express moral sentiments To demonstrate belongingness to a group To proclaim the separateness of a group

The Impact of Culture—(cont.) When and how food is eatenAll cultures eat at least once a day. Mealtimes vary according to culture. In the United States, bad manners in eating may be associated with animal behavior. Cultural values Define desirable and undesirable personal and public behavior and social interaction

The Impact of Culture—(cont.) Health beliefs Each culture has a unique point of view on life, health, and illness and the meaning of each in society. Some cultures define foods that create equilibrium within the body and soul. Culture also shapes body image.

The Impact of Culture—(cont.) Dietary acculturation Occurs when eating patterns of people who move change to resemble those of the host country In the United States, acculturation is linked to increased risk of chronic disease and obesity. Studies show that it increases the prevalence of unhealthy eating practices. Generally, food habits are one of the last behaviors people change through acculturation.

The Impact of Culture—(cont.) Dietary acculturation—(cont.) Usually, first-generation Americans adhere more closely to cultural food patterns. Second-generation Americans do not have the direct native connection and may follow cultural patterns only on holidays and at family gatherings. Children tend to adopt new ways quickly.

The Impact of Culture—(cont.) Dietary acculturation—(cont.) Interrelated changes in food choices that occur as part of acculturation New foods are added to the diet. Some traditional foods are replaced by new foods. Some traditional foods are rejected.

The Impact of Culture—(cont.) Understanding acculturation Interventions to promote healthy food choices can be tailored to be culturally and individually appropriate. The art of asking the right questions, rather than making general assumptions, is key to understanding the client’s level of acculturation.

The Impact of Culture—(cont.) Understanding acculturation—(cont.) Questions to ask What native foods do you eat daily? What native foods do you no longer eat? What new foods do you eat? New immigrants may not know the names of American foods. What foods do you eat to keep you healthy?

The Impact of Culture—(cont.) Understanding acculturation—(cont.) Questions to ask—(cont.) What foods do you avoid to prevent illness? Do you balance some foods with other foods? Are there foods you will not eat? Is it because of personal preference, cultural norms, or religious mandate? For hospitalized clients, ask if there are any special customs or religious practices they want performed before or after a meal.

Question Which occurs first in dietary acculturation? a. Some traditional foods are rejected. b. New foods are added to the diet. c. The children in the family become acculturated. d. Some traditional foods are replaced by new foods.

Answer b. New foods are added to the diet. Rationale: Interrelated changes in food choices that occur as part of acculturation include adding new foods to the diet.

Traditional Diets of Selected Cultural Subgroups in the United States The U.S. Census Bureau projects that by the year 2050, about 54% of the U.S. population will consist of minority groups (U.S. Census Bureau, 2008). The nutritional implication of this shift in cultural predominance is that cultural competence will become increasingly important to nursing care.

Traditional Diets of Selected Cultural Subgroups in the United States—(cont.) Cultural competence facilitates nutrition care consistent with the individual’s attitudes, beliefs, and values. Actual food choices vary greatly within a subgroup based on national, regional, ethnic, and individual differences.

Traditional Diets of Selected Cultural Subgroups in the United States—(cont.) African Americans Majority of African Americans can trace their ancestry to West Africa. Some have immigrated from the Caribbean, Central America, and East African countries. Much of their native heritage has been assimilated, lost, or modified.

Traditional Diets of Selected Cultural Subgroups in the United States—(cont.) African Americans—(cont.) Traditional food practices “Soul food” Tends to be high in fat, cholesterol, and sodium Corn and corn products (grits, cornmeal) are the primary grain. Meats are often breaded and fried.

Traditional Diets of Selected Cultural Subgroups in the United States—(cont.) African Americans—(cont.) Traditional food practices—(cont.) “Soul food”—(cont.) Becomes a symbol of African American identity and African heritage Today African Americans’ food habits usually reflect their current socioeconomic status, geographic location, and work schedule. Soul food may be reserved for special occasions and holidays.

Traditional Diets of Selected Cultural Subgroups in the United States—(cont.) African Americans—(cont.) Health beliefs Health beliefs and practices are a blend of traditional African concepts as well as those encountered through early contact with both Native Americans and whites. Home remedies and natural therapies may be frequently used.

Traditional Diets of Selected Cultural Subgroups in the United States—(cont.) African Americans—(cont.) Nutrition-related health problems African Americans score just slightly below the national population. A greater proportion of African Americans are considered to have “poor” diets when compared to the general population.

Traditional Diets of Selected Cultural Subgroups in the United States—(cont.) Mexican Americans Hispanics or Latinos are described as people of Cuban, Mexican, Puerto Rican, South or Central American, or other Spanish culture or origin regardless of race. Have become the largest ethnic minority in the United States

Traditional Diets of Selected Cultural Subgroups in the United States—(cont.) Mexican Americans—(cont.) Traditional food practices Traditional Mexican diet is generally a low- fat, high-fiber diet rich in complex carbohydrates and vegetable proteins. Pork, goat, and poultry are the most used animal proteins. Lactose intolerance is common.

Traditional Diets of Selected Cultural Subgroups in the United States—(cont.) Mexican Americans—(cont.) Health beliefs Traditional health beliefs are a blend of European folk medicine introduced from Spain and Native American rituals. Health is viewed as a gift from God. Illness is inevitable. Certain foods may be considered “cold” or “hot” for healing purposes.

Traditional Diets of Selected Cultural Subgroups in the United States—(cont.) Mexican Americans—(cont.) Nutrition-related health problems Mexican Americans have the highest Healthy Eating Index (HEI) scores of all ethnic groups. Acculturation generally decreases the quality of the diet. A high prevalence of overweight and obesity A high prevalence of type 2 diabetes Cavities and gingivitis are common. High alcohol use

Traditional Diets of Selected Cultural Subgroups in the United States—(cont.) Chinese Americans “Asian Americans” encompass a diverse population originating from at least 25 countries. Two dietary commonalities exist between these diverse cultures: Emphasis on rice and vegetables with relatively little meat Cooking techniques that include meticulous attention to preparing ingredients before cooking

Traditional Diets of Selected Cultural Subgroups in the United States—(cont.) Chinese Americans—(cont.) Traditional food practices Foundation of the traditional diet are grains: rice and wheat. Most Chinese food is cooked. Lactose intolerance is common. Sodium intake is generally assumed to be high.

Traditional Diets of Selected Cultural Subgroups in the United States—(cont.) Chinese Americans—(cont.) Health beliefs Believe that health and illness are related to the balance between yin and yang forces in the body Diseases caused by yin forces are treated with yang foods, and diseases caused by yang forces are treated with yin foods. The hot–cold theory of foods and illness also exists in Puerto Rico and Mexico.

Traditional Diets of Selected Cultural Subgroups in the United States—(cont.) Chinese Americans—(cont.) Nutrition-related health problems Asian American women have the highest life expectancy. Prevalence of overweight and obesity are low. Asian Americans have the same rate of diabetes as whites (OMH, 2012b). The leading cause of death among Asian Americans is cancer.

Question Which traditional diet is generally a low-fat, high-fiber diet rich in complex carbohydrates and vegetable proteins? a. American b. African American c. Mexican d. Asian

Answer c. Mexican Rationale: The traditional Mexican diet, influenced by Spanish and Native American cultures, is generally a low-fat, high-fiber diet rich in complex carbohydrates and vegetable proteins, with an emphasis on corn, corn products, beans, rice, and breads.

Food and Religion Religion tends to have a greater impact on food habits than nationality or culture. Religious food practices vary significantly.

Food and Religion—(cont.) Christianity Three primary branches of Christianity are Roman Catholicism, Eastern Orthodox Christianity, and Protestantism. Dietary practices vary from none to explicit. Roman Catholics Do not eat meat on Ash Wednesday or Fridays in Lent Avoid food and beverages 1 hour before communion Several fast days during the year

Food and Religion—(cont.) Christianity—(cont.) Eastern Orthodox Christians Observe numerous feast and fast days throughout the year Only denominations in the Protestant faith with dietary laws Mormons (Church of Jesus Christ of Latter-Day Saints) Seventh-Day Adventists

Food and Religion—(cont.) Christianity—(cont.) Mormons Do not use coffee, tea, alcohol, or tobacco Limit meats; eat mostly grains Some fast 1 day per month. Most Seventh-Day Adventists Lacto-ovo vegetarians Overeating is avoided. Coffee, tea, and alcohol are prohibited. Five to 6 hours between meals without snacking

Food and Religion—(cont.) Judaism Three main Jewish denominations: Orthodox, Conservative, and Reform Differ in their interpretation of the precepts of Judaism Orthodox Jews believe that the laws are the direct commandments of God so they adhere strictly to dietary laws. Reform Jews follow the moral law but may selectively follow other laws. Conservative Jews fall between the other two groups in their beliefs and adherence to the laws.

Food and Religion—(cont.) Judaism Orthodox Jews keep “kosher,” a word commonly used to identify Jewish dietary laws that define “Clean” foods “Unclean” foods How food animals must be slaughtered How foods must be prepared When foods may be consumed (e.g., the timing between eating milk products and meat products)

Food and Religion—(cont.) Islam Muslims eat as a matter of faith and for good health. Health and food are considered acts of worship for which Allah must be thanked. Halal: Islamic dietary laws Haram: foods that are prohibited

Food and Religion—(cont.) Hinduism A number of health beliefs and dietary practices stem from the idea of living in harmony with nature. Ahimsa: nonviolence as applied to foods Another influential concept is that of purity.

Food and Religion—(cont.) Buddhism Life revolves around nature with its two opposing energy systems of yin and yang. Illnesses may result from an imbalance of yin and yang. Most Buddhists subscribe to the concept of ahimsa, so many are lacto-ovo vegetarians. Dietary practices vary widely depending on the sect and country.

Question Why do Muslims eat? a. To keep ahimsa b. As a matter of faith c. To live in harmony with nature d. To keep kosher

Answer b. As a matter of faith Rationale: Muslims eat as a matter of faith and for good health.