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C H A P T E R 1 0 Cultural and Religious Influences on Food and Nutrition 247

Table 10.5 Traditional Mexican Foods and the Effects of Acculturation

Food Group Foods Commonly Consumed Effects of Acculturation

Grains Corn, rice Rice eaten as part of a mixed dish with vegeta-
bles decreases; intake of plain rice increases.
Vegetables Cactus, calabaza criolla (green pumpkin), chili
Fruit peppers, corn, jicama, lettuce, onions, peas, Flour tortillas are used more often than corn
Milk plantains, potatoes, squash, tomatillos, toma- tortillas.
Meat and toes, yams, yucca
Intake of white bread and sweetened cereals
beans Avocados, bananas, carambola, cherimoya, coco- increases.
Fats nut, passion fruit, guava, lemons, limes, man-
Beverages goes, melon, oranges, papaya, pineapple, Intake of most vegetables decreases.
strawberries
Intake of bananas, apples, oranges, orange
Goat and cow’s milk (whole is preferred), juice, and cantaloupe remains relatively
evaporated milk, café con leche, hot constant.
chocolate, cheese
Milk intake increases related to its use with a
Beef, goat, pork, chicken, turkey, shrimp, eggs new food, such as ready-to-eat breakfast
Legumes: black beans, chickpeas, kidney cereal; whole milk is replaced with low-fat
or nonfat milk.
beans, pinto beans
Red meat intake increases.
Butter, lard, Mexican cream Legume intake falls.
Intake of traditional meat and vegetable
Fruit-based beverage
preparations declines drastically.
Butter, margarine, and salad dressing intake

increases related to introduction of cooked
vegetables and salads.
Severe decline in fruit-based beverage
consumption; increased use of highly
sweetened drinks (e.g., Kool-Aid, soft
drinks) and caffeinated beverages
Alcohol intake increases.

Source: Kittler, P., Sucher, K., & Nahikian-Nelms, M. (2012). Food and culture (6th ed.). Belmont, CA: Wadsworth Cengage Learning.

Nutrition-Related Health Problems

Mexican Americans have the highest HEI scores of all ethnic groups, especially regarding fruit
and vegetable intake (Ervin, 2011). However, acculturation generally decreases the quality of
the diet. Studies on Mexico-born Americans show that the intake of fiber, fruit, legumes, and
vegetables decreases with duration of residence in the United States, whereas consumption
of processed foods, refined carbohydrates, and added sugars increases (Sofianou et al., 2011).
Acculturation also changes food consumption behaviors, such as increases in eating out, eat-
ing at fast-food outlets, and eating salty snacks, which contribute to higher fat and sodium
intakes (Ayala, Baquero, and Klinger, 2008). In general, Hispanic/Mexican Americans have

■ A high prevalence of overweight and obesity. Based on statistics for 2007–2010, the prevalence
of obesity is 36.3% among Mexican males and 44.6% among Mexican females, with obesity
defined as a BMI of 30 or higher (OMH, 2012c). For overweight (BMI Ն25), the prevalence
is 81.3% among Mexican males and 78.0% among Mexican females (OMH, 2012c). Compared
to Whites, the concept of ideal weight may be higher for Mexican Americans.

■ A higher prevalence of type 2 diabetes (15.3% among Mexican Americans) than either
African Americans (14.6%) or Whites (8.3%) (Fryar et al., 2010). In 2008, Hispanics