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culture Flashcards

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1
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2
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Front

A

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3
Q

What are food customs (food habits)?

A

Distinctive food practices originating in a particular country or area, often based on locally produced, available, and economical foods.

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4
Q

What are dietary laws?

A

Rules to be followed in meal planning due to religious beliefs.

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5
Q

What is the ““melting pot”” concept in America?

A

Refers to the many nationalities who immigrated to the U.S., influencing diverse food choices and habits.

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6
Q

What is acculturation in food habits?

A

When people move to a new environment, their food customs may change, sometimes leading to nutritionally inferior choices if healthier staples become expensive.

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7
Q

What factors contribute to food habits?

A

Nationality, religion, economic status, social status, and type of physical labor all influence food choices.

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8
Q

Why is understanding a client’s food customs important for healthcare professionals?

A

To make appropriate and appealing dietary corrections gradually and effectively.

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9
Q

What is the Native American influence on the U.S. diet?

A

Approximately half of the edible plants commonly eaten in the U.S. today originated with Native Americans (e.g., corn, potatoes, squash, beans).

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10
Q

What are common nutritional deficiencies in modern Native American diets?

A

Deficient in calcium, vitamins A and C, and riboflavin, often due to high intake of low-nutrient-dense snacks.

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11
Q

What are characteristics of U.S. Southern Influences on food?

A

Down-home breads (cornbread, biscuits), greens prepared with fatback, black-eyed peas, okra, sweet potatoes, fried chicken/fish, and sweet tea.

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12
Q

What is soul food?

A

A term created in the 1960s to emphasize African American food traditions and preparation styles.

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13
Q

What are common nutritional concerns in traditional African American diets (soul food)?

A

Too much fat and sodium, too many carbohydrates, and potential deficiencies in iron, calcium, fiber, and vitamin C.

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14
Q

What is Cajun and Creole cuisine?

A

Native to Louisiana’s “bayou country,” it is a fusion of French and Spanish cooking styles.

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15
Q

What are characteristics of Cajun/Creole cuisine?

A

Uses wild game, seafood, vegetables, herbs, rice, tomatoes, sausage, hot peppers, and crawfish, often prepared in one pot.

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16
Q

What are common nutritional deficiencies in traditional French American diets?

A

Calcium, vitamins D, E, and C may be lacking, suggesting a need for fruit.

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17
Q

What are characteristics of Mexican cuisine?

A

A combination of Spanish and Native American influences, with staples like beans, rice, tomatoes, onions, jalapenos, and masa harina.

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18
Q

What is masa harina?

A

Traditional flour made from field corn, used for tortillas.

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19
Q

What are common nutritional deficiencies in traditional Mexican diets?

A

Vitamin C, and green/yellow vegetables and fruits may be lacking.

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20
Q

What are characteristics of Puerto Rican cuisine?

A

Influenced by Spanish, African, and Taino Indians, using corn, wheat, seafood, beef, pork, rice, olive oil, chicken, pinto beans, and starchy vegetables (plantains, yuca, chayote).

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21
Q

What are common nutritional concerns in traditional Puerto Rican diets?

A

Milk is not consumed often enough, and increased consumption of nonstarchy vegetables would add variety and eliminate some carbohydrates.

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22
Q

What are characteristics of the Mediterranean diet?

A

Emphasizes olive oil, pasta, rice, beans, fruits, vegetables, and seafood; known for small portions.

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23
Q

What is a health benefit associated with the Mediterranean diet?

A

The lowest incidence of heart disease.

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24
Q

What are characteristics of Italian food habits?

A

Favor prosciutto salami, veal, pork, cheese (often eaten alone), olive oil as primary fat, fresh fruit for dessert, and small portions. Main meal at lunch, light dinner.

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25
What are characteristics of Greek food habits?
Historically seasonal, using wild greens, artichokes, fava beans, eggplant, legumes, home-cured olives, yogurt, feta cheese, and fruity olive oil as primary fat.
26
How have modern Greek food habits changed?
Western influence in larger cities has changed eating habits for younger generations.
27
What are characteristics of Northern and Western European food habits?
Often feature "meat and potato" meals with large servings of meat/poultry/fish and small side dishes of vegetables/starch.
28
What are common food items in Northern/Western European diets?
Locally grown foods (greens, potatoes, beets, mushrooms, barley, plums, rye), sausages, head cheese, dark breads, and dairy products.
29
What are common nutritional deficiencies in Northern/Western European diets?
Addition of fresh fruit and vegetables would add fiber, vitamins, and minerals.
30
What are characteristics of Central European food habits?
Similar cuisines, commonly using pork, chicken, beef, sausages, fish, game, cabbage, sauerkraut, carrots, turnips, potatoes, beans, lentils, onions.
31
What are common nutritional deficiencies in Central European diets?
Raw vegetables and fruits would increase vitamins, minerals, and fiber; less eggs and low-fat dairy would decrease fat.
32
What are characteristics of Middle Eastern food habits?
Lamb is the primary meat; pita and flat bread are staple.
33
What are common food items in Middle Eastern diets?
Legumes (chickpeas for hummus), yogurt, feta cheese, fresh fruit (snacks/dessert), dates, figs, and pistachios.
34
What are common nutritional concerns in traditional Middle Eastern diets?
Addition of fresh vegetables desirable to increase vitamins, minerals, and fiber.
35
What is a general characteristic of Asian food influences?
The art of stir-frying vegetables in small pieces to preserve nutrients is common.
36
What are the five essential grains of life in Chinese belief?
Rice, soybeans, barley, wheat, and millet.
37
What are common food items in Chinese cuisine?
Bean sprouts, mushrooms, broccoli, peppers, snow peas, onions, green beans, bok choy, seaweed, cucumber, seafood, eggs, pork, chicken, beef, tofu.
38
What fats are used extensively in Chinese cooking?
Peanut oil (stir-frying) and corn oil (deep-frying).
39
What are common seasonings in Chinese cuisine?
Soy sauce, garlic, and fresh ginger.
40
What are common nutritional concerns in traditional Chinese diets?
Lack of calcium (possibly due to lactose intolerance in Asian populations); soy sauce and MSG may contribute to high blood pressure.
41
What are characteristics of Japanese cuisine?
Strives for fresh ingredients, with staples like bamboo shoots, tofu, cucumbers, eggplant, mushrooms, spinach, ginger, seaweed, rice, sesame, and green onions.
42
What are common protein sources in Japanese cuisine?
Seafood (raw and cooked), eggs, and chicken.
43
What are specific seasonings in Japanese cuisine?
Mirin (rice wine with 40-50% sugar), miso (thick fermented paste from soybeans), and wasabi (Japanese horseradish).
44
What are common nutritional concerns in traditional Japanese diets?
Lack of milk (often lactose intolerance) and a need for fresh fruit.
45
What is the staple food in Southeast Asian cuisine?
Rice, often supplemented with noodles.
46
What are common milk alternatives in Southeast Asian cuisine?
Coconut milk, soybean milk, and rice milk due to lactose intolerance.
47
What are common seasonings in Southeast Asian cuisine?
Soybean paste, soy sauce, and ginger.
48
What are common nutritional concerns in traditional Southeast Asian diets?
High blood pressure due to a high-sodium diet.
49
What are common nutritional shifts for new immigrants to Western diets?
Often replace expensive staple foods with cheaper, nutritionally inferior beverages (soda, coffee, tea) and consume more low nutrient-density foods.
50
What are common forbidden foods in Somali cuisine?
No pork due to religious doctrine.
51
What are characteristics of Somali cooking?
Prefers fried foods; uses rice, flat bread, teff, and corn flour; meat sauces and curries.
52
What are common nutritional concerns in traditional Somali diets?
May not get enough calcium; Westernized diet leads to consumption of fast foods and high-fat snacks.
53
What are the primary staple foods in Haitian cuisine?
Starch staples like rice, corn, millet, yams, and beans; national dish is rice and beans.
54
How are Haitian meals often prepared?
Meals are often fried in lard for flavor.
55
What are common nutritional deficiencies in traditional Haitian diets?
Lack of dairy products (calcium deficiency).
56
What is the national dish of Korea?
Kimchi, a fermented cabbage with spices, green onions, and radishes.
57
What are common protein sources in Korean cuisine?
Chicken and seafood are abundant, red meat is scarce.
58
What are common seasonings in Korean cuisine?
Red pepper paste, green onion, ginger, garlic, and bean paste.
59
What are common meats in Dominican Republic cuisine?
Goat and chicken.
60
What fruits are commonly eaten in the Dominican Republic?
Tropical fruits such as bananas, papayas, pineapples, mangoes, and avocados.
61
What are the Jewish dietary laws called?
Kosher laws.
62
List key requirements of Jewish dietary laws.
Meat must be slaughtered in a prescribed manner and drained of blood; meat and dairy products cannot be prepared or eaten together (at least 6 hours separation).
63
What animals are forbidden in Jewish dietary laws?
Animals without cloven hooves or that do not chew their cud; hindquarters of any animal; shellfish or fish without scales/fins; birds of prey; creeping things/insects.
64
List prescribed Jewish fast days.
Passover Week, Yom Kippur, and the Feast of Purim.
65
What is forbidden on the Sabbath in Jewish tradition?
No cooking is done from sundown Friday to sundown Saturday.
66
What are the primary dietary restrictions for Roman Catholics?
Meat is not allowed on Ash Wednesday and Good Friday, and adherents are requested to abstain on other Fridays during Lent.
67
What are the primary dietary restrictions for Eastern Orthodox Christians?
Meat, poultry, fish, and dairy products are restricted on Wednesdays, Fridays, and during Lent and Advent.
68
What type of diet do Seventh-Day Adventists generally follow?
They are lacto-ovo vegetarians, meaning they consume milk products and eggs but no meat, fish, or poultry.
69
What substances are considered harmful by Seventh-Day Adventists?
Coffee, tea, and alcohol.
70
What are the primary dietary restrictions for Mormons (Latter-Day Saints)?
Prohibition of coffee, tea, and alcoholic beverages.
71
What are the primary dietary restrictions for Muslims (Islam)?
Prohibition of pork and alcohol; specific slaughter laws for other meats.
72
When do Muslims practice fasting?
During the month of Ramadan, they do not eat or drink during daylight hours.
73
What is a core belief for Hindus regarding food?
All life is sacred, and animals contain the souls of ancestors.
74
What type of diet do most Hindus follow?
Most Hindus are vegetarians and do not consume eggs.
75
What is the general characteristic of vegetarian diets?
They do not include meat.
76
What is a lacto-ovo vegetarian?
A vegetarian who eats dairy products and eggs but no meat, poultry, or fish.
77
What is a lacto-vegetarian?
A vegetarian who eats dairy products but no meat, poultry, or eggs.
78
What is a vegan?
A vegetarian who avoids all animal foods and animal-derived products.
79
What are common nutrient concerns for vegans?
Ensuring adequate intake of calcium, vitamin D, vitamin B12, iron, zinc, and protein.
80
Why do vegetarians need to carefully plan their diets for protein?
To ensure appropriate combinations of essential amino acids are consumed.
81
What is a Zen-macrobiotic diet?
A system of 10 diet plans (developed from Zen Buddhism) that gradually eliminates foods, aiming for a diet primarily of organically grown cereals (brown rice).
82
What are common characteristics of Zen-macrobiotic diets?
Brown rice as a staple, beverages kept to a minimum, and foods grouped as yin (female) or yang (male).
83
Are Zen-macrobiotic diets nutritionally adequate?
Most are nutritionally inadequate and can be dangerous due to severe restrictions.
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