Chapter 14 - Food Habits and Cultural Patterns

Chapter 14 –
Food Habits and Cultural Patterns
1
Why do people eat what they eat?
 The broader food environment from which
person have to choose is often influenced by
factors such as politics and poverty which limit
personal control and choice.
 Many meanings are attached to food. All food
habits are intimately related to one’s whole way
of life: one’s values, beliefs, and situation.
Sometimes these food patterns change
over time with an increase in exposure to
other cultural patterns
2
3
Objectives
 Identify cultural development of food habits
 Identify
social, psychological, and economic
influences on food habits
 Identify food misinformation and fads
 Identify changes in American food habits
4
Chapter 14 – Food Habits and Cultural
Patterns
Key concepts:
◦ Personal food habits develop as a part of
one’s social and cultural heritage, as well
as individual lifestyle and environment
◦ Social and economic change usually
results in alterations in food patterns
◦ American eating patterns are influenced
by many different cultures
5
Social, Psychological, and Economic
Influences on Food Habits
 Social Structure – All of our various group
affiliations influences our habitual patterns,
including our food attitudes and choices
 Food and social factors- Food is a symbol of
acceptance, warmth, and friendliness in
social relationships. During adulthood,
certain foods trigger a flood of childhood
memories and are valued for reasons apart
from any nutritional value
6
Food as a social connection
7
 PsychologicalInfluences
Understanding diet patterns – Food is a basic
enjoyment and necessity of life; food as a
reward release of endorphins – a “feel good”
chemical in the brain. Also “comfort foods”
At each stage of human growth, food habits

are part of both physical and psychosocial
development.
E.g. food “neophobia” – fear of unfamiliar
foods
8
Marketing and Environmental Influences
Food habits are manipulated by TV, radio,
magazines, and other media messages
Influences from:
Persons
Convenience items
Marketing at local grocery stores
These may dictate the decision-making
process and food choices
9
Good ol’ food advertisement
10
 Economic influences
Family income and food habits – most
American families live under socioeconomic
pressures, especially in periods of recession
and inflation.
Low-income families – esp. those in poverty

situations, suffer extreme needs 
malnutrition and unnecessary illnesses
11
12
 Economic Influences
cont.
 Food habits
manipulated by
television, radio,
magazines and other
media messages;
Influences from
peers, convenience
items, grocery store
marketing – all may
dictate the decision-
making process for
food choices
throughout life.
13
Food assistance
programs
◦ Improve health 
education in better food-
buying practices; acquire
skills in food preparation,
and improve eating habits.
◦ Meals more balanced,
better use is made of
government-donated
commodity foods, and
federal food stamps are
spent more wisely.
14
Cultural Development of Food Habits
 Foodhabits come from personal, cultural, social,
economic, and psychological influences
 Strengthof personal culture – not only includes

major and historic aspects of a person’s
communal life (eg. Language, religion, politics,
technology) but also develops from all the habits
of everyday living and family relationships
including preparing and serving food, caring for
children, feeding them, etc.
15
16
In a gradual process of conscious and
unconscious learning, cultural values,
attitudes, habits, and practices
become a deep part of individual lives.
Parts of this heritage may become
revised or rejected as adults, it still
remains within people to influence
their lives and pass on to following
generations.
17
Favorites!
18
 Food in a culture- Food habits are among the oldest

and most deeply rooted aspects of many cultures
Cultural background largely determines what is
eaten, as well as when and how it is eaten
Whatever the situation, food habits are primarily

based on food availability, economics, and
personal food meanings and beliefs
Ceremonies and religious rites involving food

have surrounded certain events and seasons
19
 Traditional cultural food patterns – US is,
historically, a “melting pot” of ethnic and
racial groups.
In recent years, America’s diversity is
especially strong in the area of cultural
food patterns.
 DietaryLaws: may apply to what, how, and

when specific food (s) are allowed or
avoided
20
Religious Dietary Laws – Catholic,

Protestant, Eastern Orthodox,
Judaism, Hinduism, Buddhism, and
Islam all vary according to the
understanding and interpretation of
what is a healthy and proper diet.
21
 Jewish – festivals tend to be historical in
significance and vary according to:
 Orthodox (Strict Observance)
 Conservative (Less strict)
 Reform (Less ceremonial emphasis)
 Basic body of Hebrew dietary law is called
“Rules of Kashruth” – food selected according
to those rules is considered “kosher”. The
rules govern the slaughter , preparation and
serving of meat, meat and milk, and the use
of fish and eggs.
22
Kosher establishments
23
Jewish cont.
Basic Food Restrictions:
Meat: animals that chew cud and have
cloven hooves acceptable; pork and birds of
prey are avoided at all times. Ritually
cleansed of blood.
Meat and milk are not to be eaten at the
same meal
No egg with a blood spot may be eaten- eggs
are “Parve” which means can be eaten with
meat or dairy
24
Jewish cont.
Representative
Foods: Influence of
festivals
Bagels
Blintzes
Borscht
Challah
Gefullte
(gefilte) fish
Matzo
25
Muslim – Dietary laws are based on the

restriction or prohibition of some foods and
promotion of others. All derived from the
Islamic teaching in the Koran. Laws are
binding even during pregnancy, hospitalization
or travel. Those visiting a home of a Muslim
must follow as well.
Permitted foods:
Milk – permitted at all times
Fruits, Vegetables, Breads and cereals –
Permitted unless fermented, poisonous,
contaminated or harmful
26
Muslim cont.
Permitted foods cont.
Meat –Seafood and land animals. No swine
or pork; “Halal” meat is acceptable
Blood of animals are not to be eaten
Alcohol strictly prohibited
Milk and meat may be eaten together
Figs, olives, dates, honey, milk and butter
milk are of special value and only eaten when
no other sources of food are available
27
Halal establishments
28
Muslim cont.
“Prohibited” foods may be eaten when no
other sources of food are available
Representative Foods:
Falafel
Pilaf
Tabouli
Pita
29
Muslim cont.
Fourth pillar of
Islam commanded
by the Koran is
fasting – from
dawn to sunset, no
food or drink
30
Cultural Development of Food
Habits
Ramadan – 30 day period of daylight
fasting is required ninth month of the
Islamic lunar calendar
Muslim patients may need dietary
considerations during Ramadan,
especially diabetics, pregnant women,
breastfeeding mothers
31
 Spanish
and Native
American Influences
Mexican:
3 Basic Foods: dried
beans, chili peppers
and corn
Most dishes may have
variation depending on
different income levels
32
Fruits – mango, papaya are
common
Meat or eggs are added -
small amounts
Corn is basic grain bread in
the form of tortillas, flat
cakes baked on flat hot
griddle
Major seasonings are chili
peppers, onions, and garlic
Basic fat is lard
33
 Spanish and Native American Influences cont.
Puerto Rican – Common heritage with many
Hispanics – food patterns are similar
Add tropical fruits and vegetables
Viandas – starchy vegetable and plantain or green
bananas are popular
Two other basic foods: rice and beans
Dried codfish is a staple
Cooking fat is usually lard
34
Cultural Development of Food
Habits
35
Mexican, Puerto Rican food guides
36
 Spanish and Native American Influences cont.

Indian and Alaska natives
Over 500 different groups - many groups have
a spiritual attachment to the land and
determination to retain their culture
Food has great religious and social
significance and is an integral part of
celebrations, ceremonies, and everyday
hospitality
37
38
American Indians in Southwest U.S.
Most learned farming from the early Pueblo
people, Establishing corn and other staple
crops
Some raise chickens, mutton, beef and pork
Increase use of modern convenience or snack
foods high in fat, sugar, calories, sodium are
being used by children and teenagers.
39
Influences of the Southern United States:
African Americans
Contributed a rich heritage to American food
patterns, particularly to Southern cooking as a
whole
Food patterns were born of hard times and
developed through a creative ability to turn any
basic staples at hand into a memorable food.
Representative Foods:
Traditional breads and cereals – biscuits, spoon
bread, cornmeal muffins, skillet cornbread, hominy
grits (ground corn) and oatmeal
40
African Americans cont.

Eggs and some cheese used; little milk
Vegetables – Leafy green – Turnip green,
collards, mustard greens, and spinach all
cooked with bacon or salt pork
Slaw, okra, sweet potatoes, green beans,
tomatoes, potatoes, corn, lima beans, and
dried beans
41
42
 African American cont.
 Pork – ribs,
sausage, bacon,
smoked ham
Buttermilk,
coffee, apple
cider, fruit juices
Desserts – pies,
pecan, fruit,
cobblers,
pumpkin or sweet
potato
43
 French American– Cajun people

◦ Louisiana coastal waterways
Representative Foods:
 strong flavored and spicy!
44
Seafood from local
area and strong spices
from up north
Seafood stew served
over rice- chili peppers,
other spices and
crawfish
Catfish, red snapper,
shrimp, blue crab,
oysters
45
(French American cont.)
◦ Onions, bell peppers, okra,
parsley, tomatoes,
◦ Ambrosia for desert fruit, coconut
and whipped cream
◦ Sweet potato pie, pecan pie, berry
pie, bread pudding and pecan
pralines
◦ Corn muffins
46
Asian Food Patterns:
Chinese cooks believe
that refrigeration
diminishes natural
flavors so they select
the freshest foods
possible, hold them
the shortest time
possible and cook
them quickly at a high
temperature in a
“wok”
47
(Asian Food Patterns cont.)
Vegetables are often “stir-fried” and
cooked just before serving; Meat used
in small amounts in combined dishes
rather than as a single main entre;
Little milk is used; eggs and soybean
products add other sources of protein;
Peanut oil is the main cooking fat;
traditional beverage is unsweetened
green tea
48
Chinese dietary patterns include less

total fat and saturated fat than the
dietary patterns of African Americans,
Caucasians, Hispanics, or Japanese
49
Chinese, Korean food guides
50
Japanese – similar to Chinese except more
seafood is included. Rice is a basic grain
at meals, soy sauce is used for seasoning,
and tea is the main beverage
 Sushi – does not necessarily mean raw fish.
Some sushi is prepared with only vegetables
or cooked fish.
 Overall Japanese diet is high in sodium and
low in milk products
51
Southeast Asian –
Refugees from Vietnam,
Laos, or Cambodia have
settled mostly in
California, with other
groups in Florida,
Texas, Illinois and
Pennsylvania – Rice is
main grain – Not mixed
with other foods
52
Southeast Asian: Soups,
fruits, vegetables, chives,
onions, chili peppers,
ginger root, coriander,
turmeric, fish sauce;
seafood, chicken, duck,
pork; stir-frying is
common; nuts and
legumes are the primary
sources of protein.
Soups are common at
meals
53
Mediterranean Influences
◦ Italian- Sharing food is an important part of
Italian life.
Bread and pasta are the basic ingredients in
most meals
Milk is seldom used alone; cheese is a favorite
food
Meats, poultry, fish; vegetables are used
alone, in salads, soups, sauces; seasonings
include: garlic, wine, olive oil, tomato puree,
salted pork; fruit for snack
54
Greek – Bread is
center of every
meal; milk is
seldom used as a
beverage, rather as
yogurt. Cheese-
esp. feta- is a
favorite; White
cheese made from
goats milk; Lamb
and fish are main
meats
5
Greek- egg for main meal

-not for breakfast;
many vegetables are
used; cooked with
broth, tomato sauce,
onions, olive oil,
vinegar; fruit is
everyday desert, Rice is
main grain, Baklava is
desert served on
special occasions
56
Changes in American Food Habits
Personal Food Choices
Basic Determinants – p.
276 Box 14-1
Some factors influencing
change:
Income – improved
economic situation
provides sufficient
income to give
people more choice
and time
57
hard economic
situations;
declining
economy reduces
options and may
be an opportunity
to review and
teach food-buying
practices
58
Factors -
Technology – increases the number and
variety of food items
Environment – rapidly changing
environment  concerns about food and
health
Access to food: grocery store, farmer’s
market locations, fast food availability
Vision – mass media stimulates options for
new items and changes expectations and
desires
59
Changing American Food Patterns
Households – changing
in nature
Working women –
increasing; for
families, working
parents increasingly
relay on food items
and cooking methods
that save time, space,
and labor
Family meals – dramatic
decrease in the percent
of food consumed from
at-home meals
60
Meals and snacks –

midmorning/mid-
afternoon breaks
usually involve
food or beverage;
evening TV snacks;
more “grazing”
Health and fitness –
more nutrition
awareness
61
Economical buying –
making diet changes
to save money; “no
frills” grocery stores
Fast foods – tend to
order more food than
needed; now more
healthful options and
nutritional
information available
62

Chapter 14 - Food Habits and Cultural Patterns

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Chapter 14 - Food Habits and Cultural Patterns

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Chapter 14 –

Food Habits and Cultural Patterns

 Identify food misinformation and fads

 Identify changes in American food habits

At each stage of human growth, food habits

Low-income families – esp. those in poverty

 Strengthof personal culture – not only includes

 Food in a culture- Food habits are among the oldest

Whatever the situation, food habits are primarily

Ceremonies and religious rites involving food

 DietaryLaws: may apply to what, how, and

Religious Dietary Laws – Catholic,

Muslim – Dietary laws are based on the

 Spanish and Native American Influences cont.

African Americans cont.

 French American– Cajun people

Chinese dietary patterns include less

Greek- egg for main meal

Meals and snacks –

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