Page 260 - Nutrition Essentials for Nursing Practice

248 U N I T 2 Nutrition in Health Promotion

were 1.5 times more likely than Whites to die from diabetes and 1.6 times more likely to
be treated for end-stage renal disease related to diabetes (OMH, 2012c).
■ A lower risk of dying from a stroke and lower rates of hypertension and hypercholester-
olemia than Whites (OMH, 2012c). Although heart disease is the leading cause of death,
Hispanics are less likely to have coronary heart disease and are less likely to die from heart
disease than Whites. Hispanics also generally have lower rates of cancer.

Chinese Americans

The term “Asian Americans” encompasses a diverse population originating from at least 37
different ethnic groups; Pacific Islander includes about 25 nationalities (Kagawa-Singer et al.,
2010). Chinese, alone or in any combination, is the largest Asian American subgroup in the
United States (Hoeffel, Rastogi, Kim, and Shahid, 2012). Two dietary commonalities exist
between these diverse cultures: (1) emphasis on rice and vegetables with relatively little meat and
(2) cooking techniques that include meticulous attention to preparing ingredients before cook-
ing. Chinese food practices and health and nutrition status are described in the following section.

Traditional Food Practices

Traditional Chinese foods and the effect of acculturation are highlighted in Table 10.6. Grains
are the foundation of the traditional diet—predominately rice in southern China and wheat,
in the form of noodles, dumplings, pancakes, and steamed bread, in northern China. A variety
of vegetables are used extensively; other foods commonly consumed include sea vegetables,
nuts, seeds, beans, soy foods, vegetable and nut oils, herbs and spices, tea, wine, and beer.
A variety of animal proteins are consumed; the use of fish and seafood depends on availability.
Most Chinese food is cooked; the exception is fresh fruit, which is eaten infrequently. Few
dairy products are consumed because lactose intolerance is common. Calcium is provided by

Table 10.6 Traditional Chinese Foods and the Effects of Acculturation

Food Group Foods Commonly Consumed Effects of Acculturation

Grains Rice, wheat, buckwheat, corn, millet, sorghum Rice remains a staple, but the
Vegetables intake of wheat bread and
Amaranth, asparagus, bamboo shoots, bean sprouts, cereals increases.
Fruit bitter melon, cassava, cauliflower, celery, bok choy,
Milk Napa cabbage, chili peppers, Chinese broccoli, Raw vegetable and salad intake
Meat and beans Chinese long beans, eggplant, flat beans, garlic, increases.
Fats lily root, dried and fresh mushrooms, okra, onions,
Beverages seaweed, spinach, taro Traditional vegetables are
replaced by more commonly
Apples, bananas, coconut, dates, figs, kumquats, lime, available ones.
litchi, mango, oranges, passion fruit, pineapple,
pomegranates, tangerines, watermelon Intake of temperate fruits
increases (e.g., apples,
Cow’s milk, buffalo milk grapes, pears, peaches).

Almost all sources of protein are eaten. Milk, ice cream, and cheese
intake increases.
Butter, lard, corn oil, peanut oil, sesame oil, soybean
oil, suet Intake of meat and ethnic
dishes increases.
Tea (southern China), soup (northern China), wine, beer
Fat intake increases as fast-food
intake increases.

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