Cultural Food Patterns

Ethnic Group	Cultural Food Patterns	Dietary Excesses or Omissions
Mexican (native)	Basic sources of protein—dried beans, flan, cheese, many meats, fish, eggs Chili peppers and many deep-green and yellow vegetables Fruits include: zapote, guava, papaya, mango, citrus Tortillas (corn, flour); sweet bread; fideo; tacos, burritos, enchiladas	Limited meats, milk, and milk products Some are using flour tortillas more than the more nutritious corn tortillas *Excessive* use of lard (manteca), sugar Tendency to boil vegetables for long periods of time
Filipino (Spanish-Chinese influence)	Most meats, eggs, nuts, legumes Many different kinds of vegetables Large amounts of rice and cereals	May limit meat, milk, and milk products (the latter may be due to lactose intolerance) Tend to prewash rice Tend to fry many foods
Chinese (mostly Cantonese)	Cheese, soybean curd (tofu), many meats, chicken and pigeon eggs, nuts, legumes Many different vegetables, leaves, bamboo sprouts Rice and rice-flour products; wheat, corn, millet seed; green tea Mixtures of fish, pork, and chicken with vegetables—bamboo shoots, broccoli, cabbage, onions, mushrooms, pea pods	Tendency among some immigrants to use excess grease in cooking. May be low in protein, milk, and milk products (the latter may be due to lactose intolerance) Often wash rice before cooking Large amounts of soy and oyster sauces, both of which are high in salt; monosodium glutamate (MSG)
Puerto Rican	Milk with coffee Pork, poultry, eggs, dried fish; beans (habichuelas) Viandas (starchy vegetables; starchy ripe fruits) Avocados, okra, eggplant, sweet yams Rice, cornmeal	Use large amounts of lard for cooking Limited use of milk and milk products Limited amounts of pork and poultry
African American	Milk with coffee Pork, poultry, eggs Fruit: strawberries, watermelon Vegetables: turnip, collard, mustard greens; kale, okra, sweet potatoes Cereals (including grits, hominy, cornbread, hot breads) Molasses (dark molasses is especially good source of calcium, iron, vitamins B₁ and B₂, and niacin)	Limited use of milk group (lactose intolerance) Extensive use of frying, “smothering,” simmering for cooking Large amounts of fat: salt pork, bacon drippings, lard, gravies May have limited use of citrus and enriched breads
Middle Eastern (Greek, Syrian, Armenian)	Yogurt Predominantly lamb, nuts, dried peas, beans, lentils Deep-green leaves and vegetables; dried fruits Dark breads and cracked wheat	Tend to use excessive sweeteners, lamb fat, olive oil Tend to fry meats and vegetables Insufficient milk and milk products (almost no butter—use olive oil, which has no nutritive value except for calories) Deficiency in fresh fruits
Middle European (Polish)	Many milk products Pork, chicken Root vegetables (potatoes), cabbage, fruits Wheat products Sausages, smoked and cured meats, noodles, dumplings, bread, cream with coffee	Tend to use excessive sweets and to overcook vegetables Limited amounts of fruits (citrus), raw vegetables, and meats
Native American (American Indian—much variation)	If “Americanized,” use milk and milk products Variety of meats: game, fowl, fish; nuts, seeds, legumes Variety of vegetables, some wild Variety of fruits, some wild, rose hips; roots Variety of breads, including tortillas, cornmeal, rice	Nutrition-related problems: obesity, diabetes, dental problems, iron-deficiency anemia; alcoholism Limited quantities of high-protein foods depending on availability (flocks of game, fowl) and economic situation Excessive use of sugar
Italian	Staples are pasta with sauces; bread; eggs; cheese; tomatoes; and vegetables such as artichokes, eggplant, greens, and zucchini Only small amount of meat is used	Limited use of whole grains Insufficient servings from milk group Tendency to overcook vegetables Enjoy sweets

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Table 9-3