Chapter 14 – Food Habits and Cultural Patterns

1. Chapter 14 – Food Habits and Cultural Patterns

2. Food Habits and Cultural Patterns 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

3. Food Habits and Cultural Patterns

4. 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

5. 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

6. 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

7. Food as a social connection

8. Social, Psychological, and Economic Influences on Food Habits • Psychological Influences • 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

9. Social, Psychological, and Economic Influences on Food Habits • 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

10. Good ol’ food advertisement

11. Social, Psychological, and Economic Influences on Food Habits • 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

12. Social, Psychological, and Economic Influences on Food Habits

13. Social, Psychological, and Economic Influences on Food Habits • 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.

14. Social, Psychological, and Economic Influences on Food Habits • 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.

15. Cultural Development of Food Habits • Food habits come from personal, cultural, social, economic, and psychological influences • Strength of 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.

16. Cultural Development of Food Habits

17. Cultural Development of Food Habits • 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.

18. Favorites!

19. Cultural Development of Food Habits • 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

20. Cultural Development of Food Habits • 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. • Dietary Laws: may apply to what, how, and when specific food (s) are allowed or avoided

21. Cultural Development of Food Habits • 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.

22. Cultural Development of Food Habits • 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.

23. Kosher establishments

24. Cultural Development of Food Habits • 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

25. Cultural Development of Food Habits • Jewish cont. • Representative Foods: Influence of festivals • Bagels • Blintzes • Borscht • Challah • Gefullte (gefilte) fish • Matzo

26. Cultural Development of Food Habits • 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

27. Cultural Development of Food Habits • 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

28. Halal establishments

29. Cultural Development of Food Habits • Muslim cont. • “Prohibited” foods may be eaten when no other sources of food are available • Representative Foods: • Falafel • Pilaf • Tabouli • Pita

30. Cultural Development of Food Habits • Muslim cont. • Fourth pillar of Islam commanded by the Koran is fasting – from dawn to sunset, no food or drink

31. 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

32. Cultural Development of Food Habits • 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

33. Cultural Development of Food Habits • 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

34. Cultural Development of Food Habits • 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

35. Cultural Development of Food Habits

37. Cultural Development of Food Habits • 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

38. Cultural Development of Food Habits

39. Cultural Development of Food Habits • 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.

40. Cultural Development of Food Habits • 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

41. Cultural Development of Food Habits • 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

42. Cultural Development of Food Habits

43. Cultural Development of Food Habits • African American cont. • Pork – ribs, sausage, bacon, smoked ham • Buttermilk, coffee, apple cider, fruit juices • Desserts – pies, pecan, fruit, cobblers, pumpkin or sweet potato

44. Cultural Development of Food Habits • French American– Cajun people • Louisiana coastal waterways Representative Foods: • strong flavored and spicy!

45. Cultural Development of Food Habits • 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

46. Cultural Development of Food Habits (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

47. Cultural Development of Food Habits 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”

48. Cultural Development of Food Habits (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

49. Cultural Development of Food Habits (Asian Food Patterns cont.) Chinese dietary patterns include less total fat and saturated fat than the dietary patterns of African Americans, Caucasians, Hispanics, or Japanese