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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