Food Habits and Cultural Patterns: We Eat As We Learned From Our Families

Chapter 14
Food Habits and Cultural patterns

We eat as we learned from our families.
Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved. 1
Key Concepts
• Personal food habits develop as part of a person’s

social and cultural heritage as well as individual
lifestyle and environment.
• Social and economic change results in alterations in
food patterns.
• American eating patterns are influenced by many
different cultures.
Influences on Food Habits
• Social
– Social structure, social factors
• Psychosocial
– Understanding diet patterns
– Food and psychosocial development
– Marketing and environmental influences
• Economic
– Family income and food habits
Cultural Development of Food
Habits
• Strength of personal culture

– Conscious/ unconscious learning of traditions
• Foods in a culture
– Availability, $, personal food meaning/ belief
– What is eaten and when it is eaten
• Traditional food patterns
– Elderly retain tradition more than young
Dietary Religious Laws
• Jewish
– Orthodox – strict adherence
– Conservative – less strict observance
– Reformed – less ceremonial emphasis and minimal
general use.
Kosher – “fit and proper” to eat; ritually cleaned of
the blood content. Do not mix milk & meat in one
meal; utensils are separate.
Influences: bagel, challah, lox, matzo, strudel
Dietary Religious Laws
• Muslim
– Based on teachings of the Koran
– No pork; all meats are drained of blood (halal)
similar to kosher meats
– No alcohol
Influences: bulgur, pita, pilaf, falafel, tabouli
Ramadan – 30 day daylight fasting, Festival of
Eid iftar
Spanish and Native American
Influences
• Mexican
– Dried beans, chili peppers and corn; coffee
• Puerto Rican
– Similar to Mexican; add fruits, plantains, dried
codfish and rice
• Native American
– Meat daily, fry bread, corn based bread; frying is
common
Southern United States
• African American:
– Breads- biscuits, cornmeal variations
– Cooked cereals – grits, mush, oatmeal
– Vegetables – black eyed peas, greens, okra, sweet
potatoes
– Meats – pork, chicken; frying is common
• French American (Cajun):
– Seafood, spicy, strong flavors served over rice
– Jambalaya!! Grits, yams, hush puppies, cush- cush
Asian Food Patterns
• Chinese
– Fresh foods, quickly cooked (wok), green tea, rice
every meal, soy sauce; pickled, dried, salted foods
in small quantities
• Japanese – similar to Chinese
– Sushi, fish, vegs steamed or pickled; fresh fruit;
– High in salt, low in milk products
• Southeast Asia – Vietnam, Laos, Cambodia
– Nuts and legumes are primary protein source; eat
rice, fish, vegs, fruit. Little red meat.
Mediterranean Influences
• Italian – Social time!

– Bread and pasta is basic to most meals. Love
cheese! Use fish, poultry, vegs. Fresh fruit is
dessert or snack. Red meat monthly.
• Greek
– Bread is center. Yogurt, feta cheese; Lamb and
fish are main meats. Rice is the main grain used.
Personal Food Choices
• Basic Determinants –
– Needs to be culturally sensitive and understand the
factors involved with your patient
• Factors Influencing Change –
– Income- allows choices in foods
– Technology – amount and variety of choices
– Access to food - fresh food vs fast food
– Vision – media leads expectations and desires
Changing American Food Patterns
• Households – no longer just nuclear family
• Working women – want food items that save space,
time and labor
• Family meals – less family meals; eat on the run or
eat out more
• Meals and snacks - grazing
• Health and Fitness – increase in healthier foods
• Econo Buying – cost per unit; Sams/ Costco
• Fast foods – has ½ of all restaurant $ spent; ‘super
size me’! 2 for 1 deals; increases our fat waist
• Be careful what you choose to eat.
• Read the labels
• Ask yourself – Do I need it or just want it?
• Drink more water.

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Chapter 14

Food Habits and Cultural patterns

• Personal food habits develop as part of a person’s

• Strength of personal culture

• Italian – Social time!

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