You are on page 1of 5 : Shows the pan-African colors, we can incorporate these colors into our presentation.

A lot of the African and Caribbean flags have a combination of the following colors: red, black, green, and yellow. We need to think of the food that we will bring for the taste testing Since its a church, we can incorporate and add Bible verses into the program and flyers Like: 1 Corinthians 6: 19-20: Or do you not know that your body is the temple of the Holy Spirit who is in you, whom you have from God, and you are not your own? For you were brought at a price; therefore glorify God in your body and in your spirit, which are Gods. Philippians 4: 13: I can do all things through Christ, who strengthens me

African American: Cultural Food Practices

Four foods that seem to be universal in African American diet: rice, beans (usually black eyed peas or red beans), chicken, and greens The traditional foods or soul foods evolved from African customs during the period of slavery in the southern US, influenced by American, Spanish, French, and British cuisine but modified cooking techniques: boiling, frying, and roasting Pg 30-32 of Cultural Food Practices Book lists typical foods, dishes, beverages, desserts, and holiday foods. Current Food practices: Soul foods are high in salt, fat, sugar, and calories Fewer fruits and vegetables Less dietary fiber, calcium, and potassium Excess fatty meats, salt and cholesterol Eating habits lead to: High rates of hypertension, cardiovascular disease, and diabetes Needs to reduce total fat, sugar, and saturated fat: African American usual food choices are high in fat and saturated fat (fat back, bacon) Example of typical traditional meals: Breakfast: grits often with cheese and butter/margarine; fried eggs; sausage; ham or bacon; fried potatoes; biscuits with margarine and jelly; coffee or tea with sugar Lunch or dinner (interchangeable): fried chicken leg quarter; mashed potatoes; boiled dried beans or green beans seasoned with ham, ham hocks, or fatback; buttered corn on the cob, a hot buttered roll, sweetened iced tea; peach cobbler with ice cream or another baked dessert Those meals are usual for holidays and weekends Greens are prepared and eaten regularly Dinner is the main meal of the day Frying remains the popular way to prepare foods High consumption of convenience and fast foods

Foods traditionally used in African American Cuisine: Grains and cereals Cornmeal Grits Hominy Oatmeal Starchy vegetables and beans Black eyed peas Carrots Corn Dried bean (pinto, navy, lima, butter, kidney, great northern) Nonstarchy vegetables Beets Cabbage Cucumbers Green/string beans Greens (collards, mustard, turnip) Fruits Apples Bananas Blackberries Cantaloupe Grapefruit Grapes Milk and milk products Buttermilk Cheese (American, cheddar) Cottage cheese Meats and Meat substitutes Beef Eggs Fish Fats and oils Bacon Butter Chitterlings/chitlins Fatback Hog/pork jowl Traditional African American Dishes, Beverages, and Desserts Dishes Baked beans Baked sweet potatoes

Pasta Rice Wheat flour

Squash Sweet potatoes White potatoes

Kale Okra Onions Spinach Tomatoes

Honeydew melon Oranges Peaches Pears Strawberries Watermelon Ice cream Milk (whole, 2%, 1% and nonfat) Yogurt Lamb Poultry Pork Lard Pig feet Pork neck bones Salt pork

Barbecued ribs

Cabbage cooked with smoked meat Candied sweet potatoes (or yams) Chicken and dumplings Coleslaw Collard, turnip or mustard greens cooked with smoked meat Corn bread Corn bread stuffing/dressing Crab cakes Fried chicken Fried fish Fried green tomatoes Fried okra Beverages Lemonade Powdered fruit flavored drink mixes Desserts Apple pie Banana pudding Cherry pie Chocolate cake Ice cream Peach cobbler

Glazed ham Green beans casserole Grits Gumbo Hamburgers Hoppin john Macaroni and cheese Mashed potatoes Meatloaf Okra, tomato and corn succotash Pork chops Potato salad Red beans and rice Scrambled eggs Spaghetti with meat sauce Punch Sun tea Sweet tea Pecan pie Pound cake Pumpkin pie Red velvet cake Sweet potato pie

The Cultural Food Practices book has the nutrient information on the traditional foods used by African Americans in the appendix. Its on page 204-205

Ethnic Foodways: Information we need Major Sources of Carbohydrates, Protein, Fats Typical Meals, hot and cold beverages Described at the top Foods never eaten Foods eaten with every meal or every day Holiday Foods On the chart Box 3.3 above Snack Foods Food related Superstitions (medicinal uses of food) Table 3.1 shows the common home remedies There is probably other superstition Daily Meal Pattern Major Meal Dinner Who cooks? Who eats first? Family dynamics? Religious Prohibitions or endorsements Potentially harmful infant feeding practices Use of Spices, Seasonings Use a lot of fatback Food preparation methods Mainly frying