Page 253 - Nutrition Essentials for Nursing Practice

C H A P T E R 1 0 Cultural and Religious Influences on Food and Nutrition 241

Africans, Mexicans, American Indians, and Caribbean Islanders, being overweight is a sign
of health, beauty, and prosperity (Kittler et al., 2012). To some people, “healthy eating” is
synonymous with eating large quantities of food rather than making more nutritious food
choices.

Dietary Acculturation

Dietary Acculturation: Dietary acculturation occurs when eating patterns of immigrants change to resemble
the process that occurs those of the host country. In the United States, acculturation is linked to increased risk
as members of a minor- of chronic disease and obesity; however, its effect on diet quality is inconsistent (Sofianou,
ity group adopt the eat- Fung, and Tucker, 2011). For instance, a study by Batis, Hernandez-Barrera, Barquera,
ing patterns and food Rivera, and Popkin (2011) found that dietary acculturation in Mexican Americans leads
choices of the host to positive changes, such as higher intakes of low-fat meat and fish, high-fiber bread, and
country. low-fat milk, but also to negative effects, such as higher intakes of saturated fat, sugar, des-
sert, salty snacks, pizza, and French fries. Likewise, studies show that acculturation in Asian
Acculturation: the Americans causes an increase in the intake of grains, dairy products, fruits, and vegetables
process that occurs as but also of fat and sweets (Lv and Carson, 2004; Satia et al., 2001). Clearly, acculturation
people who move to a is a highly complex, dynamic, multidimensional process that is impacted by a variety of per-
different cultural area sonal, cultural, and environmental factors (Satia, 2009). Associations of acculturation with
adopt the beliefs, diet are often inconsistent and do not fit an expected pattern (Satia, 2009).
values, attitudes, and
behaviors of the domi- Generally, food habits are one of the last behaviors people change through accultura-
nant culture; not limited tion, possibly because eating is done in the privacy of the home, not in full view of the
to immigrants but af- majority culture. Usually, first-generation Americans adhere more closely to cultural food
fects anyone (to varying patterns and have at least one native meal daily (Brown, 2005). They may cling to tradi-
degrees) who moves tional foods to affirm their cultural identity. Second-generation Americans do not have the
from one community to direct native connection and may follow cultural patterns only on holidays and at family
another. gatherings, or they may give up ethnic foods but retain traditional methods of preparation.
Children tend to adopt new ways quickly as they learn from other children at school. Points
to keep in mind regarding dietary acculturation appear in Box 10.5.

Box 10.5 POINTS TO CONSIDER REGARDING DIETARY ACCULTURATION

■ Generally with acculturation, the intake of sweets and fats increases, neither of which
has a positive effect on health.

■ Because dietary acculturation is most likely to change food choices for breakfast and
lunch rather than dinner, focus on promoting healthy “American” food choices for
those meals.

■ Portion control is a better option than advising someone to eliminate an important
native food from their diet. Lower fat or lower sodium options, when available,
may also be an acceptable option for the client. While giving up soy sauce may
not be an option for a Chinese American, using a reduced-sodium version may be
doable.

■ It is essential to determine how often a food is consumed in order to determine the
potential impact of that food. For instance, lard is unimportant in the context of the
total diet if it is used in cooking only on special occasions.

■ Don’t assume the client knows what American foods are considered healthy.
■ Suggest fruits and vegetables that are similar in texture to those that are familiar but

unavailable to the client.