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Foods habits

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Foods habits

  1. 1. Food HabitsAll rights reserved t Vinayak Mehetre Slide 1
  2. 2. Key Concepts• Personal food habits develop as part of one’s social and cultural heritage, as well as individual lifestyle and environment. Slide 2
  3. 3. Cultural Development of Food Habits • Food habits grow from many influences  Personal  Cultural  Religious  Social  Economic  Psychological (Contd…)All rights reserved to Vinayak Mehetre Slide 3
  4. 4. Cultural Development of Food Habits (…Cont’d) • Food habits are learned through everyday living and family relationships. • Food habits are primarily based on food availability, economics, personal food beliefs • Cultural background and customs largely determine what is eaten. • Foods may take on symbolic meaning.All rights reserved to Vinayak Mehetre Slide 4
  5. 5. Religious Dietary Laws • Jewish  Different dietary laws depending on orthodox/conservative/reform beliefs  Dietary laws are called Rules of Kashruth; foods prepared according to these laws are kosher  Meat should come only from animals that chew their cud and have cloven hooves; no pork or birds of prey  Meat and milk products are not mixed  Shellfish and crustaceans are avoidedAll rights (Contd…) reserved to Vinayak Mehetre Slide 5
  6. 6. Religious Dietary Laws (…Cont’d)• Muslim  Dietary laws dependent on restriction or prohibition of some foods, promotion of other foods  Ramadan: 30-day period of daylight fasting  Milk products are permitted at all times  Fruits, vegetables are permitted unless fermented  Breads, cereals are permitted unless contaminated  Seafood, land animals are permitted  Pork and alcohol are prohibited Slide 6
  7. 7. Spanish Influences• Mexican  Basic foods include dried beans, chili peppers, corn.  Only small amounts of meat and eggs are used.  Fruit consumption depends on availability and price.• Puerto Rican  Food pattern is similar to Mexican  Tropical fruits and vegetables are added.  Basic foods include viandas (starchy vegetables and fruits), rice, beans Slide 7
  8. 8. Native American Influences• Indian and Alaska Natives  Many diverse groups  Groups all have a spiritual devotion to the land.  Food has great religious and social significance.  Food differs according to what can be grown locally, harvested or hunted on the land, or fished from local waters. Slide 8
  9. 9. Southern U.S. Influences• African-Americans  Food patterns developed through creative ability to turn basic staples into memorable food  Traditional breads include hot breads (biscuits, spoonbread, cornbread)  Wide variety of vegetables and leafy greens (turnip, collard, mustard) are used  Pork is a common meat (Contd…) Slide 9
  10. 10. Southern U.S. Influences (…Cont’d)• French Americans  Cajuns in southern Louisiana are descendents of the French colonists of Arcadia (now Nova Scotia).  French culinary background blended with Creole cooking around New Orleans  Foods are strongly flavored, spicy  Seafood is abundant. Slide 10
  11. 11. Asian Food Patterns• Chinese  Use a wok for quick stir-frying with little fat  Vegetables and rice are staples  Meat, eggs, tofu are sources of protein• Japanese  Rice is basic grain  Many varieties of fish and shellfish are used.  Vegetables are usually steamed.  Diet is high in sodium, low in milk (Contd…) Slide 11
  12. 12. Asian Food Patterns (…Cont’d)• Southeast Asian: Vietnamese, Indonesian, Cambodian, Laotian  Rice is a staple.  Soups are common.  Fish, shellfish, pork, chicken, and duck are common.  Red meat is eaten only once or twice a month. Slide 12
  13. 13. Mediterranean Influences• Italian  Bread and pasta are basic ingredients.  Cheese, meats, poultry, fish, sausages, cold cuts, and vegetables are commonly used.  Olive oil, garlic, herbs, and wine used in cooking• Greek  Bread is the center of every meal.  Cheese, yogurt, vegetables, rice, lamb, and fish are commonly used. Slide 13
  14. 14. Key Concepts• Social and economic change usually results in alterations in food patterns.• Short-term food patterns, or fads, often stem from food misinformation that appeals to some human need. All rights reserved to Vinayak Mehetre Slide 14
  15. 15. Social Influences• Social structure  Groups may be formed by economic status, education, residence, occupation, family  Group affiliation influences food attitudes and choices.• Food and social factors  Food symbolizes acceptance and warmth in social relationships.  Certain foods trigger childhood memories. Slide 15
  16. 16. Psychological Influences• Diet patterns  Food has many personal meanings.  Many psychological factors rooted in childhood• Food and psychosocial development  Food relates closely to psychosocial development. • Toddlers may become “picky eaters” in order to control parents.  Food neophobia (fear of unfamiliar foods) is normal developmental factor Slide 16
  17. 17. Economic Influences• Family income  Low-income families suffer extreme needs.  Illness, hunger, and malnutrition are more common in this group.  Food habits more likely to be manipulated by media  Food assistance programs can help low- income families develop better food habits. Slide 17
  18. 18. Food Misinformation and Fads• Fad: any popular fashion or pursuit without substantial basis that is embraced fervently• Food fads: scientifically unsubstantiated beliefs about certain foods that may persist in a given time or community• Unscientific statements may mislead consumers and contribute to poor food habits. Slide 18
  19. 19. Food Fad Claims• Food fad claims may center on  Food cures for specific conditions/illnesses  “Harmful” foods to be omitted from the diet  Certain food combinations may promote health, weight loss  “Natural” foods can prevent disease• Food fad claims tend to focus on foods, not the specific nutrients in food Slide 19
  20. 20. Dangers of Food Fads• Danger to health/failure to seek appropriate medical care• Money wasted on fad supplements• Lack of sound knowledge that counteracts scientifically based health information• Distrust of the food market/unwarranted rejection of all modern food production Slide 20
  21. 21. Vulnerable Groups• Elderly persons• Young persons• Obese persons• Athletes and coaches• Entertainers All rights reserved to Vinayak Mehetre Slide 21
  22. 22. 10 Red Flags Slide 22
  23. 23. Factors Determining Food Choices• Physiologic factors  Allergy  Disability  Health-disease status  Heredity  Needs, energy, or nutrients  Therapeutic diets (Contd…) Slide 23
  24. 24. Factors Determining Food Choices (…Cont’d)• Psychological factors  Habit  Preference  Emotions  Cravings  Positive or negative experiences/associations  Personal food acceptance Slide 24
  25. 25. Thank you !!!! By Vinayak MehetreAll rights reserved to Vinayak Mehetre Slide 25

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