1 / 12

FOOD PREFERENCES AND CUSTOMS

NUTRITION CONCEPTS & MNT. 1. FOOD PREFERENCES AND CUSTOMS. Corresponds with LEARNING PLAN 1. OBJECTIVES. Investigate factors that affect food intake Classify reasons why people eat Identify food customs of various racial, ethnic or religious groups

joyce
Download Presentation

FOOD PREFERENCES AND CUSTOMS

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. NUTRITION CONCEPTS & MNT 1 FOOD PREFERENCES AND CUSTOMS Corresponds with LEARNING PLAN 1

  2. OBJECTIVES Nutrition Concepts & MNT • Food Preferences and Customs • Learning Plan 1 Investigate factors that affect food intake Classify reasons why people eat Identify food customs of various racial, ethnic or religious groups Compare nutritional intake of various racial, cultural, and religious groups Modify a menu for an ethnic, racial, or religious preference

  3. Investigate factors that affect food intake • Personal Taste • Aesthetic Influences • Attitudes and Values • Lifestyle • Personal Health Nutrition Concepts & MNT • Food Preferences and Customs • Learning Plan 1 Cultural Heritage Regional Trends Religious Practices Social and Emotional Meanings Availability of Food

  4. Identify food customs of various racial, ethnic or religious groups Nutrition Concepts & MNT • Food Preferences and Customs • Learning Plan 1 • Heritage • Hispanic • Corn, rice, beans, tortillas • Beef • Tomatoes, fresh fruit • Whole milk and cheese • East Indians (from India) • Rice, beans, flatbread • Small amount of chicken and lamb • Chick peas, split peas, lentils • Curries

  5. Identify food customs of various racial, ethnic or religious groups Nutrition Concepts & MNT • Food Preferences and Customs • Learning Plan 1 • Heritage • Asian • Rice, dumplings, Udon or Soba noodles • Many vegetables (bamboo shoots, water chestnuts, sprouts, broccoli, Bok Choy, yams, snow peas, lemongrass) • Most fresh fruits (Mangoes, papaya, bananas, apricots) • Seafood, poultry, poultry eggs, some pork • Nuts, seeds, legumes (Tofu, sesame seeds, Edamame)

  6. Identify food customs of various racial, ethnic or religious groups Nutrition Concepts & MNT • Food Preferences and Customs • Learning Plan 1 • Heritage • Middle Eastern • Unleavened bread • Yogurt and goat cheese • Lamb, poultry • Chick peas, lemons, lentils, olives, olive oil, pine nuts • Desserts made with honey, nuts

  7. Identify food customs of various racial, ethnic or religious groups Nutrition Concepts & MNT • Food Preferences and Customs • Learning Plan 1 • Regional Trends • Northwest – apples, clams, oysters, cherries • Southwest- beans, rice, garlic, onions • Northeast – lobster, brown bread, maple syrup • Southern – peanuts, cornbread, pork, Texas BBQ • Southeast – Key lime pie, oranges, grapefruit, New Orleans Cajun foods

  8. Identify food customs of various racial, ethnic or religious groups Nutrition Concepts & MNT • Food Preferences and Customs • Learning Plan 1 • ReligionRefer to Figure 1.2 in textbook • Type of food (some religions restrict meat or days of week to eat meat) • Food preparation (some religions restrict the way food is cooked) • Food service (some religions restrict what foods can be served together) • Beverages (some Christian denominations restrict alcohol or caffeinated beverages)

  9. Other factors that affect food intake Nutrition Concepts & MNT • Food Preferences and Customs • Learning Plan 1 • Social and Emotional • Most social events involve food or drink • Comfort foods (chicken noodle soup, mashed potatoes, fried chicken) • Food availability • Local foods • Income • Personal Preferences • Aesthetic value (color, texture) • Attitude (nutrition, vegetarian, organic, natural)

  10. Compare nutritional intake of various ethnic, cultural, and religious groups Nutrition Concepts & MNT • Food Preferences and Customs • Learning Plan 1 • Mediterranean, Asian, Vegetarian • More focus on vegetables, legumes, olive oil rather than high saturated fat meats and dairy products. • Cultural • Influences from heritage, regional, and regional culinary trends. • Religious Practices • May include fasting, specific pairing of foods, and certain holiday food requirements

  11. Skill Development Nutrition Concepts & MNT • Food Preferences and Customs • Learning Plan 1 Modify a menu for an ethnic, racial, or religious preference Use the Mediterranean Pyramid at this Website to modify the a traditional American menu. http://www.oldwayspt.org/mediterranean-diet-pyramid

  12. Skill Development Nutrition Concepts & MNT • Food Preferences and Customs • Learning Plan 1 Modify this menu using the Mediterranean Pyramid • Breakfast • Scrambled eggs, 3 slices bacon, white toast with butter • Lunch • Hamburger, fries, large cola beverage • Dinner • Roast pork, fried potatoes, tossed salad, peach pie

More Related