Instructional goal - USDA



Rapport Building, Topic 2 Handout 2.3

Barriers to Effective Communication

Variety of Ethnic Food Practices with Nutrition Education Suggestions

|Ethnic Group |Traditional Food Practices |Typical Foods |Nutrition Education |

|African American |Food preparation includes |Collard greens and other leafy |High incidence of diabetes, obesity |

| |frying, barbecuing, foods with |green and yellow vegetables, |hypertension, and heart disease |

| |gravy and sauces, home-baked |legumes, beans, rice, and | |

| |cakes and pies |potatoes |Increase calcium, fiber, fresh fruits and |

| | | |vegetables |

| | | | |

| | | |Decrease sodium, saturated fats and sugar |

| | | |content of traditionally prepared foods |

|Asian |Food preparation includes |Rice eaten at most meals, low |Diet-related diseases include stomach |

| |stir-frying, barbecuing, |dairy intake; fish, pork and |cancer and lactose intolerance with low |

|There are very diverse cultures |deep-frying, boiling and |poultry are main protein |incidence of heart disease, bowel and |

|within the Asian region |steaming; emphasis on rice and |sources; high vegetable and |breast cancer |

|therefore it is important to |vegetables, relatively little |fruit intake | |

|address specific individual |meat | |Increase calcium intake (younger |

|cultural customs in nutrition | | |generations may consume more dairy) |

|education sessions |Low consumption of milk during | | |

| |pregnancy and lactation with no | |Decrease sodium intake |

| |increase in caloric intake; rice| | |

| |gruel (rice flour and water) fed| | |

| |to breastfed infants as early as| | |

| |one month and often the only | | |

| |food served for the first year | | |

|Vietnamese |Little use of oil/fat when |Dry, flaky rice supplemented |High incidence of lactose intolerance |

| |frying foods |with vegetables, eggs and small | |

| | |amounts of meat and fish, use of|May need instruction on proper food |

| |Three meals per day with some |NuocMam (fish sauce) in most |storage (little use of refrigerators in |

| |snacking on soups and fruit |traditional dishes; hot green |Vietnam with daily food purchase or grow |

| | |tea and coffee (plain); bananas,|at home) |

| | |mangoes, oranges, papayas, | |

| | |coconuts, pineapple |May need total introduction to American |

| | | |food culture |

|Hmong |Three meals per day with no |White rice is the staple food |High incidence of lactose intolerance |

| |snacking; communal style meals |with vegetables, fish, meat and | |

|(from rural mountain areas in | |traditional spices (hot peppers,|Increase variety of vegetables and fruit |

|Laos) |Minimal dairy, fat and sugar |ginger, garlic, coriander, |in diet; especially citrus fruits for |

| |intake in diet; cooking methods |coconut, and lemongrass) |Vitamin C |

| |include stir-frying, boiling, | | |

| |steaming and roasting (open | |Decrease high sodium intake (soy sauce, |

| |fire) | |fish sauce) |

| | | | |

| |Low consumption of milk during | | |

| |pregnancy and lactation with no | | |

| |increase in caloric intake; rice| | |

| |gruel (rice flour and water) fed| | |

| |to breastfed infants as early as| | |

| |one month and often the only | | |

| |food served for the first year | | |

|Middle Eastern |Food prep includes grilling, |Dates, olives, wheat, rice, |High incidence of lactose intolerance |

| |frying, grinding and stewing |legumes, lamb and bread; | |

|There are very diverse cultures |meats; common spices include |primarily fermented dairy |Diet generally high in monounsaturated |

|within the Middle East region; |dill, garlic, mint, cinnamon, |products such as yogurt and |fatty acids due to high consumption of |

|therefore, it is important to |oregano, parsley and pepper; |cheese; legumes used in many |olive oil; this cultural group is known |

|address specific individual |olive oil is preferred |dishes |for lower blood pressures |

|cultural customs in nutrition | | | |

|education sessions | |Muslims do not eat pork and do |Sodium may be high in traditional food |

| | |not drink alcohol or eat food |preparation |

| | |prepared with alcohol | |

| | | | |

| | |Jewish people do not eat pork | |

| | |and may follow Kosher dietary | |

| | |practices | |

|Puerto Rican |Diet high in calories, complex |Rice, beans, legumes; some |High incidence of diabetes, heart disease,|

| |carbohydrates, fats and sodium |milk/calcium products; chicken, |hypertension, cancer, arthritis, |

| | |pork sausage, turkey, beef, pork|gastrointestinal disorders, and obesity |

| |Puerto Rican diet highly |chops, spare ribs, marinated | |

| |Americanized to include pizza, |pork, some fish; starchy |Increase calcium and variety of vegetables|

| |hot dogs, canned spaghetti, cold|vegetables; lettuce salads with |and fruits; promote low fat and low sodium|

| |cereal, and canned soups |tomato |cooking methods |

| | | | |

| |Breastfeeding is common |Seasonings include Sazon (high |Decrease sodium, saturated fats, sugary |

| | |in MSG), annatto, cilantro, |drinks and foods; encourage low fat dairy |

| | |sofrito |products |

|Mexican-American |Frying of foods increases fat |Typical diet high in complex |High incidence of heart disease, diabetes,|

| |content of diet |carbohydrates such as beans, |obesity, dental caries and over/under |

| | |rice, corn/corn products and |nutrition. |

| |Four or five meals daily |bread; adequate protein from | |

| | |beans, eggs, fish, beef, pork, |Diet often deficient in calcium, iron, |

| |Mexican-Americans often use |poultry, and goat |vitamin A, folate and vitamin C |

| |infant formula with little | |(especially for pregnant women); encourage|

| |weaning from bottle at age of | |intake of low fat dairy, lean red meat, |

| |one; baby bottle tooth decay | |and fresh fruits and vegetables |

| |common in toddlers | | |

| | | |Decrease saturated fats, sodium, and sugar|

|Native American |Often do not eat breakfast |Meat or meat-based main dish, |Diet is low in fiber, non-starchy |

| | |potato, macaroni and bread; |vegetables, fruits and milk; and high in |

| |Food preparation often involves |common vegetables include peas, |fat with large portion sizes |

| |frying, and use of high fat/high|corn, green beans, mixed | |

| |sodium fast foods, prepared |vegetables, iceberg lettuce, |Increase intake of fresh fruit and |

| |foods, snacks and desserts are |winter squash (in season), |vegetables |

| |common; additional fat, sugar |cabbage, turnips, onions, | |

| |and calories added to diet with |potatoes; common fruits include |Decrease high consumption of saturated |

| |butter, margarine, mayo, |oranges, apples, bananas, fruit |fats, sodium, sugary drinks and desserts |

| |luncheon meats and soda. |cocktail, canned fruits |and prepared snack and fast foods |

Source: Ohio State University Extension Fact Sheets, Cultural Diversity: Eating in America @

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