Seminole TheSeminoleIndians
The Indians Voice of the Unconquered
Diabetes Today
Native Americans (NA) are experiencing acculturation
There are many theories related to their increased rates of type 2 diabetes
3.7% rate of diabetes in the United States, but a 10-50% rate among Native Americans. Pima Indians have 70% adult rate
of type 2 diabetes.
Age-Adjusted % of persons 18 years and over with diabetes, 2008 (National Health Interview survey, NHIS)
American Indian/ Native
American
Non-Hispanic White
American Indian/ Native American/ Non-Hispanic White
Ratio
15.0
7.1
2.1
Hypothesis:
Economic, social, cultural and genetic factors influenced weight gain among the Seminole Indians.
Weight gain eventually became obesity which is related to type 2 diabetes and cardiovascular disease
Factors related to adaptation increase Seminoles risk of developing chronic disease
Food ways and lifestyle of the Seminoles have changed and led to illness.
OVERVIEW
The history of the Florida Seminoles.
How their food ways have changed over time
How health status and disease risk has changed over time
Federal programs for health care.
Foods frequently eaten, food preparation, factors influencing food choices, and food availability.
What nutrition educators can do to treat and prevent further obesity in NA groups like the Seminoles.
History
Three wars
They survived and thrived: Around the 1880s described as exceptionally healthy and free of the diseases that ravaged
most Native American groups at that time (S. Joos).
because the United States government wanted to capture runaway slaves, get the Indians out of Florida, and prepare land
for the whites to settle.
Seminole Health Contest in 1800s
The doctor selects the winning baby from the village of Musa Isle. It is the first time that the Indians emerged from the
protection of the Everglades
1920:
Their independence came to an end
Laws were enforced to move them from their land
New drainage and development projects were created.
Seminoles began losing hunting lands to settlers
Slowly forced into a wage economy.
1930:
Bureau of Indian Affairs (BIA)allotted Brighton, Big Cypress, and Hollywood reservations
It was thought that the land there was suitable for the Indians to make a living, since hunting and fishing were no longer
primary sources of income.
Vehicles and powered sewing machines were evident in their camps.
Changes in Food Ways
1930: About 66% of their income still came from hunting and fishing
Today: Agriculture, citrus, aircraft production, gaming, tobacco sales, land leases, and cattle.
Live on the reservation with modern housing, health care, and education.
Seminoles want to maintain their homeland and culture and still operate in the mainstream economy.
Health and Disease
Indians hardly had any chronic diseases
Herbal remedies were used to cure the common aliments
But now chronic diseases are more prevalent in Native Americans than in any other ethnic group in the United States
Herbal Treatments are used
Control blood glucose: a simple tea
Thirty drops of Ginseng, sixty drops of Oregon grape root, a cup of warm water three times a day was all that was
prescribed to
Curing obesity combine and steam dandelion leaves, mirabilis root, and boiling water for thirty minutes, cool then strain
and take before each meal.
Federal Funding
Indian Health Service (IHS) provides direct health care for members of federally recognized tribes who reside on or near
the reservation established for the local tribe.
American Diabetes Association:
$6,649 direct costs per patient per year due to diabetes ($12,000 in total medical expenses)
Resources available for diabetes care in the Indian health system mostly devoted to :
clinical care of diabetes
prevention of its complications
Not on prevention of diabetes in healthy individuals.
People with diagnosed diabetes, on average, have medical expenditures that are approximately 2.3 times higher than
what expenditures would be in the absence of diabetes. Approximately $1 of $5 health care dollars in the United States is
spent caring for someone with diagnosed diabetes, while approximately $1 of $10 health care dollars is attributed to
diabetes.
Past Seminole Foods
Crops were grown on rich soiled areas called hammocks
Maize, Seminole pumpkin, sweet potatoes, Squash, Beans, Peas, Melons, Bananas, sour oranges, sugar cane, Foods and
Foodways
Past Seminole Foods
Pigs, chickens and some cattle were raised
heart of the cabbage palm, blueberries, huckleberries, wild plums, guavas, honey, and the roots of Zamia and Smilax were
gathered.
Men hunting and fishing
Women gardening, gathering and preparing of food
Deer, land tortoise, aquatic turtle, quail, curlew, duck, bear, alligator, lake bass, trout, garfish and wild turkey were eaten
by some of the groups.
Sofki was a Native drink that could be found at practically every single meal.
They generally ate throughout the day whenever it was convenient for them.
maize gruel, water, crushed flint corn and ashes, simmered for several hours until thick, then allowed to sour for three
days to make a symbolically important food to the Creek of the Southeast.
Past Seminole food ways
Seminoles made flour for cooking from the roots of the wild coontie (Zamia) plant.
They did not necessarily adhere to the "three meals per day" schedule, eating only when hungry. Throughout the course of
the day a pot of hot soup or sofkee would be kept on the fire.
Taal-holelke (Boiled Swamp Cabbage)
Cut out the heart of the cabbage palm. Strip off the outer hard tough fronds to reach the actual white heart. This is the
most tender part and should be cut into 1/2-inch strips or cubes. Cook slowly in very little water for 20-30 minutes, adding
two tablespoons of cane syrup or sugar and salt to taste. Stir frequently to prevent sticking. (Swamp cabbage appears on
your grocery shelves as "Hearts of Palm.")
Physical Activity
Women walk forty-five miles into town and back over a period of a few days.
Seminoles were required to be physically active on a daily basis, they were considered to be physically fit and healthy
throughout the 1930s
Present Seminole Foods
1980s: increase in refined food and beverage consumption and a decrease in total dietary fiber among the Seminoles.
Seminoles eat a typical American diet and follow a 3 meal a day meal pattern.
Meat is valued in the diet, as it is believed to provide strength.
Vegetables are frequently eaten but not valued
Most Seminoles eat corn, dried peas, beans, potatoes, and tomatoes.
They enjoy cooking food in lard.
Nutrition Programs
The Seminoles have some of the nutrition-related programs that we have today.
Examples are food stamps; the Women, Infants, and Children (WIC) program.
http://www.fns.usda.gov/fdd/programs/fdpir/
WIC, a head start program that provides breakfast, lunch, and a snack.
Congregate Meal programs that provide five lunches and two dinners a week for the elderly.
The Food Distribution Program on Indian Reservations (FDPIR) is a Federal program that provides commodity foods to
low-income households, including the elderly, living on Indian reservations, and to Native American families residing in
designated areas near reservations and in the State of Oklahoma.
Nutrition Educators
Observations were made at the Brighton Reservation
Researchers tried to find some correlation between the dietary practices of the Seminoles and the rising rate of diabetes.
Among the Seminoles, glucose intolerance increased 16% between 1952 and 1969.
The number of diabetics that received treatment doubled between 1969 and the early 1980s.
In 1984, two-thirds of the diabetics were women and close to 85% were thirty-five years of age or older.
Further evidence pointing to weight as a risk factor for diabetes is that every single person with diabetes was obese at the
time of his or her diagnosis
Nutritional Research Results
Results of a diet recall taken among the Seminoles exposed the 250-1600 calories a day consumed in excess needed for
someone of the same age, sex, height, and activity level.
About 85% of their diet consisted of animal fat, sugar, rice, beans, and corn or flour products.
Calories and protein intake were not different between higher versus lower income individuals.
Seminole Food Beliefs
It is considered impolite to refuse food that is being offered to you.
They believe that food is not to be wasted so finding a balance in diet and practicing portion control can be a daunting
task.
Some believe that a healthy weight is to be about 30-40 pounds over actual ideal body weight.
Obesity prevention and weight loss are complex problems
Reasons for failure of programs
Do not completely grasp the concepts in the diabetes exchange book.
Emphasis on eating more vegetables and drinking more milk (lactose intolerance) has been imposed on the older
population.
http://www.ihs.gov/MedicalPrograms/Diabetes/index.cfm?module=resourcesPodcasts#6
Problems
With diabetes accounting for more than 80% of their deaths, intervention is crucial to further prevention
Commodity food programs offer foods such as refined flour, cheese, lard, and refined sugar.
Decreased physical activity and increased consumption of fast food, have contributed to the rise of obesity and therefore
an increase in diabetes.
Nutrition Education is not a simple solution
What can hinder or help groups of people when giving nutritional instructions or diet counseling?
Remember: Respect the client as a person, be informed about their culture, and use their culture to motivate them to
change.
People who already have type 2 diabetes should have the best education in nutrition and self care possible.
Nutrition professionals need to incorporate cultural assessments when dealing with minority groups to promote optimal
nutritional care.
Quote: When a man moves away from nature his heart becomes hard. Lakota Indian Proverb
Hardening of the arteries, or atherosclerosis, doesnt do the heart any favors either.
Heart Disease risk is increasing in Native American population
Health reflects a persons relationship with nature
If you are ill, work to restore harmony, not cure the disease
Indian medicine is designed to promote health, not treat illness
Worldview, religion, family
Worldview= Harmony and holistic
Religions=Vary but share one thing: Religion permeates their life.
Sometimes they reject Christianity in favor of their own traditional beliefs
Sometimes they mix Christianity with traditional beliefs
Family We are all one big family.your cousin is as close to you in relation as your brother.
Matrilineal
Decision making rested with the elder women
Men and women have equal standing
The deserts perfect foods
http://www.pbs.org/saf/1110/features/fighting.htm
http://vsx.onstreammedia.com/vsx/pbssaf/search/PBSPlayer?
assetId=68258&ccstart=2602625&pt=0&vid=pbssaf1110&entire=No
Culture, Health and Illness: What is your process for pre-counseling preparation?
Funnel with: social world, supernatural world, and natural world
Funnels into the patient
How do you establish rapport and gain trust in the community?
Ethnographic research
The two visuals I used are from Journal of the American Dietetic Association
Supported by extensive ethnographic research: the observation of living culture
In depth interview
What kind of questions would you ask?
What would be the challenges in a nutritional assessment?
Improving Health among American Indians through Environmentally-Focused Nutrition Interventions
Circle visual on slide 36
The Medicine Wheel, representing the four dietary components of the traditional Northern Plains Indian hunter/gatherer
food pattern. (Figure was created and copyrighted by Kibbe Conti, second author, and used with her permission.) NOTE:
This figure is available online at www.adajournal.org as part of a PowerPoint presentation.
Intercultural communication concepts
Verbal communication
High or low context?
Uncertainty avoidance?
Power, authority and status
Time perception: mono or polychronistic?
Individual or groups?
Non-verbal communication
Touching, posture, eye contact
Spatial relationships
Audio in class Doctor can you hear my spirit? Collision or Collaboration as two worlds meet in clinic
IPC
Developing trust
Membership in tribes
Spirituality in healthcare
Ethnographic research
Oral histories; story telling
Forced assimilation
Feeling that we never have enough
Stress increases disease risk
How do you heal
Food Deserts
Commodity foods
Apply to any community
Africa
African video
Would eat yams
Would not eat other cove foods
Okra, bananas, rice, peanuts, watermelon
Origin of peanuts south America
trade among enslaved Africans creole
route of the peanut
peanuts were used for
banana
was forbidden fruit (rather than apple) for ** culture
banana tree is not really a tree, it is more of a large herb
traveled from West Africa to Caribbean to Central America
United Fruit
Banana supplant came
Watermelon
Natures canteens Clean water
Watermelon associated with enslaved African Americans in the south
Rice origin Africa (not Asia)
Cultural Competencies
Define race, ethnicity, and culture
Identify how race and culture relate to health
Identify patterns of national and statewide data on disparities, particularly as it relates to nutritional intake.
Describe an effective approach to counseling and community involvement to address this disparity
Africa
Value importance of diversity in health care
Recognize healing traditions and beliefs
Value the need to address bias
Other learning objectives
Describe the African influence on the foods in the US, especially in the southern states
Describe evolution of foodways and food choices in various regions in Africa and in the US
Identify religious influences in Africa, in descendents of African slaves, in more recent immigrant populations
Identify traditional health beliefs and practices in the African American community
Relate the rate of hypertension in Black Americans to the low rate of hypertension in black Africans. Provide evidence of
this disparity and state the current understanding of the problem and effective solutions.
Where is it?
Africa is a huge continent containing many countries. Currently some of the most mind boggling atrocities are taking
place in Africa but also, youll be glad to know, some inspiring examples of courage and power to the people come from
countries in Africa.
What is race?
American ethnic groups:
American Indians
Asian Americans
Latinos or Hispanics Group together for political empowerment
African Americans
European Americans.
In some cases, ethnicity involves merely a loose group identity Irish and German Americans
Some ethnic groups are subcultures who share language and traditions
Newly arrived immigrant groups often fit this pattern
Historically in the Western World, human "races" have been defined on the basis of a small number of superficial
anatomical characteristics that can be readily identified at a distance, thereby making discrimination easier. Focusing on
such deceptive distinguishing traits as skin color, body shape, and hair texture causes us to magnify differences and
ignore similarities between people. It is also important to remember that these traits are no more accurate in making
distinctions between human groups than any other genetically inherited characteristics. All such attempts to scientifically
divide humanity into biological races have proven fruitless
A Social Phenomena
Ethnicity and supposed "racial" groups are largely cultural and historical constructs .
Africa
They are social rather than biological phenomena.
This does not mean that they do not exist.
"races" are very real in the world today
Look into culture and social interaction rather than biology.
Polarized people easily fall into the trap of justifying an interpretation of history that favors their own group and
demonizes others. This occurred in a particularly sinister way in Bosnia and Kosovo during the 1990's, after the breakup
of Yugoslavia. Previously peaceful and overtly friendly Muslims, Croats, and Serbs living there brutally slaughtered each
other to repay perceived past wrongs and to "ethnically cleanse" the land.
Racialism or Racism
Racialism Benign
Racism Atrocious
Result has been the rise of tribalism and even genocide in some regions. Throughout history, there have been numerous
atrocities carried out in the name of ethnic/racial purification. If racism and ethnic persecution are indeed as much a
part of human nature as ethnocentrism, we can expect that such atrocities will occur in the future as well.
While racism is universal, its focus usually changes in the transition from Small-scale societies to large-scale ones. The
smallest societies are almost always biologically and culturally homogenous without ethnic group distinctions. In such
societies, the target of racism is other societies. Strangers are often thought of as being not quite human. In contrast,
large societies are often heterogeneous and have many ethnic groups. The targets of racism are mostly other ethnic
groups within the same society. In Italy, for instance, Northern Italians often look down upon Southern Italians and
stereotype them as being ignorant, dishonest, and lazy. Southern Italians often view Northern Italians as being
impersonal, dull, and not trustworthy. A similar north-south stereotyping occurs in China.
The results of prejudgment can range all the way from relatively harmless racialist categorizing to vicious racist acts. By
strongly emphasizing ethnic symbols for boundary maintenance purposes, ethnic groups indirectly foster racism which, in
turn, can become an effective tool in preserving and enhancing the distinctness of the groups.
Kwame Appiah, a British and Ghanaian scholar of African American issues, has made a useful distinction between kinds
of prejudicial behavior. He uses the term racialism for the more benign forms of discrimination such as categorizing
people for reference purposes on the basis of age, gender, and ethnicity/race. He reserves the term racism for harmful
discrimination such as not hiring someone because of their "race." This distinction will be followed here.
We are all racialists. It is normal to categorize people in our daily lives based on a number of traits. It can be a useful
aid in predicting behavior. For instance, when you are lost in a strange city, you very likely approach an adult rather
than a young child for help because you surmise that the adult will know more. However, when categorizing leads to
behavior that harms another person, it becomes racism.
Black is beautiful
After years of negative images, Blacks began to see themselves in a negative light
1960s the call to reverse this was led by African American young adults who cried out Black is Beautiful
Replace the word Negro with African
Whether you have a negative or a positive self-image stemming from your ethnicity/race, gender, or physical condition
generally has a powerful effect on the way you relate to others and lead your own life. For instance, a belief that you are
not likely to succeed in education, because "members of your group are inherently less intelligent," can lead to a selffulfilling prophecy. Why try to succeed in school if you think that you will fail? Likewise, a strong belief that most
members of another group actively discriminate against your group is likely to lead you to be distrusting of the others and
to even seek revenge against them.
What are you?
Many with European ancestry have to cultural/ethnic/racial identity
What group do you identify with? Unraced?
Pure groups and pure cultures are becoming more and more rare
What if one parent is African American and the other is African?
If you are Pakistani how do you feel about being called Indian?
Africa
This is a result of the now deeply ingrained historical pattern of considering someone who has even a minute percentage
of African ancestry to be "black." This "drop of blood", or hypodescent , criterion for identity was once insisted upon by
European Americans and is now strongly advocated by most African Americans
She must be
Blanc 100% white
Negre 100% black
Mulato 1/2
Quateroon
Octaroon 1/8
Tribalism
The good
Can be good- gives people security of cultural sameness
Makes it possible to reinforce beliefs
Globalization puts cultures at risk: languages, traditions, even food ways are displaced
The atrocious
Can lead to purification through genocide
Can lead to marginalization: culture of poverty, poor health care, poor education
Assimilation
Easy when you look like the group into which you are trying to assimilate
Easy when you speak a similar language
Pressure to assimilate when you are isolated from others of your ethnic group
2010 Census
Hispanic origins are not races.
Hispanic terms are modified from "Hispanic or Latino" to "Hispanic, Latino or Spanish origin
Race/ethnicity combined
http://2010.census.gov/2010census/data/
Africa
What will it be?
Multiculturism? Distinct cultures living together with mutual respect/consideration; celebration of difference
Cultural fusion? Genetic and ethnic intermixing leading to homogenizing of people and cultures
Africa
Then Video from PBS: general account
Now What do we know?
What influences the foods in Africa?
The food of Africa , as in almost all cultures, consists of a combination of locally available fruits, grains, and vegetables,
milk and meat products. In some parts, dairy foods (milk, curd and wheythe Old Testament describes Ethiopia as the
land of milk and honey). In other parts, there is little milk because of the tropical climate and diseases that affect
livestock. Each area, East, North, West , South and Central Africa each have their own distinctive foods.
Samp: dried corn kernals that have been stamped and chopped until broken but not as fine as mielie meal. Umnghusho is
a Bantu dish that is made of stamp mealies with sugar beans, butter, onions, potatoes, chillies and lemons simmered for a
long time. Chakalaka is a spicy African vegetable relish traditionally served with bread, pap, samp, stews or curries. To
balance its fiery flavor, its served with soured milk called amasi.
Fufu, foofoo, foufou is a staple food of West and Central Africa. It is a thick paste made by boiling starch root vegetables
in water and pounding with a large mortar and pestle until the consistency is right. It may be made by boiling flour in
water, stirring vigorously with a wooden paddle until thick. The kinds of vegetables used vary from place to place: yams,
cassava, semolina rice, even instant potato flakes. Some people use a food processor instead of a mortar and pestle. Its
served along with okra, fish, tomato. You pinch off a ball of fufu and make an indentation with your thumb. Fill the
reservoir with sauce and eat the ball. In Ghana, the ball is often not chewed but swallowed whole like a pill. The older
generation thinks its bad manners to chew the fufu. Ugali is another name used in sub saharan Africa, Kenya, Tanzania.
Great book called Things fall apart mentions fufu.
Injera with meal
http://www.youtube.com/watch?v=UDv15Wb0DE0
http://www.youtube.com/watch?NR=1&v=QPlvwYBDaXY&feature=endscreen
http://www.youtube.com/watch?v=uf46zpm79CQ&feature=related
Flavor Profile Seasonings of Africa
Pili pili: chile pepper, tomato, onion, garlic and horseradish
Curries and condiment
Spicy berbere: allspice, cardamom, cayenne, cinnamon, cloves, cumin, fenugreek, ginger, nutmeg, black pepper
When you live near the coast
Much seafood consumed (not much meat)
Lots of beans and bean pastes
Many are Muslim
What does that mean in terms of foodways?
Other aspects of culture?
Africa
How people eat?
Biriani From the Kenya Coast. An incredible stew! Eat with chapati
Kenyan Dinner
Banana or plantain?
Cooking in palm oil
Magnified millet
True yam
African Americans
The Hand that stirred the Pot
Peanuts- Legume
Watermelon - Hydration
Banana and Plantain
Easily grown in Caribbean,
supplanted cane
Yam Sweet Potato
Greens wild and horticulturally encouraged
Okra- Also called Gombo or Gumbo
Rice since 1500 BCE
Slave traders attempted to craft culturally sensitive rations for the Africans by including yams, rice, corn, plantains,
coconuts, and scraps of meat in the slaves' provisions.
Southern slaves established their own cooking culture using foods that were similar to foods that were part of their
African and West Indian heritages, and many popular foods in the African-American diet are directly associated with
foods in Africa. For instance, the African yam is similar to the American sweet potato. White rice is also popular because
it was a major part of the diet in West Africa. African Americans infuse plain rice dishes with their own savory ingredients
(popular rice dishes include gumbo and "hoppin' John," a dish made with rice, black-eyed peas, and salt pork or bacon).
Meat
Makes it a meal
Traditionally animals that are easy to raise and slaughter: pigs, chickens
Africa
Also, game and seafood
chitterlings (pronounced chitlins), pork chops, fried porgies, potlikker, turnips, watermelon, black-eyed peas, grits,
hoppin' John, hushpuppies, okra, and pancakes. Today, many of these foods are limited among African Americans to
holidays and special occasions. Southern food, on the other hand, includes only fried chicken, sweet potato pie, collard
greens, and barbecue, according to Baraka. The idea of what soul food is seems to differ greatly among African
Americans.
Religious Influence
Value Extended Family
carried from tribal traditions
African American Foods
The Kwanzaa Feast, or Karamu, is traditionally held on December 31. This symbolizes the celebration that brings the
community together to exchange and to give thanks for their accomplishments during the year. A typical menu includes a
black-eyed pea dish, greens, sweet potato pudding, cornbread, fruit cobbler or compote dessert, and many other special
family dishes.
Race and Racialism
If you want to move people, it has to be toward a vision thats positive for them, that taps important values, that gets
them something they desire, and it has to be presented in a compelling way that they feel inspired to follow. Martin
Luther King Jr.
Heres what you need to learn how to do.or at least have an idea of how to begin
Define concepts of diversity, culture, & cultural competency and their relevance in public health preparedness
Describe practical applications of culturally competent communication strategies in public health preparedness
Three themes:
1. Culturally competent care (Standards 1-3)
2. Language access services (Standards 4-7)
3. Organizational supports for cultural competence (Standards 8-14)
Cultural Competency
To be culturally competent doesnt mean you are an authority in the values and beliefs of every culture. What it means is
that you hold a deep respect for cultural differences and are eager to learn, and willing to accept, that there are many ways
of viewing the world. Okokon O. Udo, PhD
goals
To contribute to the elimination of racial and ethnic health disparities
To improve the health of all Americans
Many ethnic groups suffer from poor health and equally poor access to adequate health care
misunderstanding, mistreatment, or marginalization
U.s. Changing Demographics
Africa
Demographics beyond black and whitenow a complex mosaic of races & ethnicities.
35 million Hispanics
34.5 million Blacks
10.5 million Asian Americans
4 million Native Americans
Most significant trend is the record growth of Hispanic Americans.
Persons with physical and mental impairments are the largest single minority (approx. 49 million).
US Demographics: Language & Adult Literacy Skills
According to Census 2000:
Among the 262.4 million people aged 5 and over, 47.0 million (18%) speak a language other than English at home.
21% to 23% or some 40 to 44 million of the 191 million adults in the U.S. have extremely limited reading and quantitative
skills (Level 1)(less than adequate).
Elements of Cultural Competence
Awareness of ones own culture
You are more than your physical body: personal, familial, cultural, religious expectations
Awareness and acceptance of difference
Understanding the dynamics of difference
Development of cultural knowledge
Celebration of diversity
How do we minimize miscommunication?
Dont make incorrect assumptions about the other
Be aware of language and communication style issues
Be aware of biases against the unfamiliar
Reflect deeply on how your personal values can cause conflict: tell story
Dont expect that others will conform to established norms
Africa
Survey Findings: Barriers to Services
Cultural issues
Perceived limitations of western approach to healthcare
Money
Bias
Language
Interpreters
Transportation
Child care
Power vs powerlessness
What is hope made of?
How does hopelessness direct behavior?
Empowerment: the feeling of controlling ones destiny to some reasonable extent is the essential psychological
component of all aspects of life.
Human Rights
Where after all do universal Human Rights begin? In small places and close to home, so small and so close that they
cannot be seen on any map of the world. Eleanor Roosevelt
Ethnicity and supposed "racial" groups are largely cultural and historical constructs .
They are primarily social rather than biological phenomena. This does not mean that they do not exist. To the contrary,
"races" are very real in the world today. In order to understand them, however, we must look into culture and social
interaction rather than biology.Polarized people easily fall into the trap of justifying an interpretation of history that
favors their own group and demonizes others. This occurred in a particularly sinister way in Bosnia and Kosovo during
the 1990's, after the breakup of Yugoslavia. Previously peaceful and overtly friendly Muslims, Croats, and Serbs living
there brutally slaughtered each other to repay perceived past wrongs and to "ethnically cleanse" the land.
Racialism or Racism
Tribalism
Genocide and other atrocities carried out in the name of ethnic/racial purification.
In the smallest societies target is other societies.
Strangers are often thought of as being not quite human.
In large societies target is other ethnic groups within the same society.
But racism puts cultures at risk: languages, traditions, even food ways are displaced
http://nnlm.gov/archive/20061109155450/inupiaq.html
http://www.npr.org/templates/story/story.php?storyId=106783656
LatinosandHispanics
Latinos and Hispanics: Mexicans, Central Americans, Caribbean Islanders and South Americans in the United States
LatinosandHispanics
Objectives: Students will
List the key issues that arise for Latinos in the US
Describe US population trends for Latinos
Dissect the assumption that life improves for immigrants the longer they reside in the US
Describe the potential growth of Latinos in numbers and influence by the year 2050
Describe traditional foodways
Influences
Mexican: corn is core food
Central America: corn
South America: corn
Caribbean: rice and
Types of foods eaten
Core foods
Protein sources
Dairy foods
Fruits and vegetables
Seasonings, and other what are they?
Contrast with food choices in the US
Adaptations
How does it affect nutritional status?
Foreign born
Foreign born Mexican-americans are healthier overall than those born in US
They eat better and infant mortality rates are lower even though they are often poorer and have less access to health
care.
LatinosandHispanics
Babies are as healthy as those born to white US women who have higher levels of income, education and access to
healthcare.
Born in the US
Born in US with parents born in US is the worst scenario for adolescents who were found to have higher rates of risky
behaviors, obesity, asthma, poor school attendance compared to those born in Mexico.
Is it selective migration? (only healthy pregnant women migrate?),
poor access to health care may mean that more deaths occur or that infant deaths are underreported.
On the other side of this argument, Mexican culture may have protective factors: nutrient intake better and alcohol intake
lower, greater support from family, spouse, less accumulated stress.
Describe, in general terms, the meal composition and cycle
Meals per day
Composition of the meals
Adaptations in US: general
How does socioeconomic status influence meal composition?
Similar meal cycle: 3 meals, small breakfast, large lunch, smaller evening meal: except that Mexicans like more frequent
meals if they are affluent: reminds me of Spanish meal pattern: small wake up meal of coffee and bread, mid-morning
meal of tortillas, eggs, meat, beans, pan dulce and fruit; early afternoon meal with soup, rice, main dish, beans, salad and
dessert followed by siesta, evening meal of coffee or hot chocolate and sweets like cookies or baked goods and then a
light supper, leftover from lunch at about 8PM . Lots of street food vendors, neighborhood gathering places where
alcohol and little appetizer foods are served: like the Mexican version of tapas but are called botanas.
Describe where Latinos come from and locate the countries on the map
List the influences of conquest and conquerors, colonization, cohabitation, conquistadores, cane, and imports
Describe the challenges
Mexico and Central America
South America 12 independent nations
Caribbean Islands
Americas
http://www.youtube.com/watch?v=cNzpt_k3zTk
http://www.youtube.com/watch?v=CvOLT7fjQ3Q&feature=related
http://www.youtube.com/watch?v=1QS7wWzwak4
Traditional health beliefs
African influence
LatinosandHispanics
Evil eye
Supernatural influences
Santeria, hougan
Teas, charms
European influence
Illness is punishment from God
Balance of hot and cold
Blood
Nervios, susto
Caribbean Islands Traditional foodways
Many different influences
Native Indians, Spanish, French, British, Dutch, Danes, Africans, Asian Indians and Chinese
But the diet is similar throughout the islands
Tourism has had the effect of spreading foodways
Therapeutic use of food
Hot/ cold
Wet/ dry
Herbs
Vegetables-cassava, plantains, bitter melon
Teas pumpkin seed tea, linden leaf, cinnamon
Caribbean Islanders
20% of Latinos are Caribbean Islanders
Foods: Salt cod, beans (black-eyed peas or pigeon peas) and rice, plantains, pasteles (like gorditos or arepas)
3 meals a day
LatinosandHispanics
Here's an excerpt from Roberto Mcaro Borrero's Pasteles are Taino:
Even today, making pasteles is still a family affair, for example, your Mom might grate the yucca or guineo, while an aunt
will prepare the masa, grandma could be seasoning the meat to perfection, and a cousin can literally wrap the whole
process up nicely.
As I understand it, in Boriken, there were at least three and possibly more original pasteles - one made from mais
(corn), one from yuka, and another from yautia.
In fact, yuka and yautia are Taino words. Mais derives from the Taino word maisi. And the Taino word for pasteles
made from corn is guanime.
sofrito
Avocado, chamomile and hibiscus tea
Traditional medicine: lowers blood pressure, treats diabetes?, diuretic, phytochemic
Celebration foods
Semana Santa also has a strong culinary tradition, one that partakes of the popular food of the streets in a season when
everyone seems to be outdoors.
From Holy Thursday to Easter Sunday throngs of people danced through the streets, in a movable feast of popular
cuisine. Thirsty revelers guzzled aguas frescas, refreshing waters flavored with pineapple, melon, tamarindo, and chia
seeds, dispensed by women from palm-frond and flower-decorated stands. Holy Week also marked the traditional start of
Mexico City's ice cream season, these frozen treats made with ice carried down from the slopes of Popocatpetl.
Ice cream-making now relies on refrigeration technology rather than the volcano, but remains an important element of
the seasonal street food. Pushcarts, loaded with tubs of ice cream and the fresh fruit ice bars called paletas, wheel their
way through the streets. Raspadores - the vendors of the snow cone-like shaved ices known as raspados - are parked in
front of schools on weekdays during the hot spring season. During Semana Santa, vendors of ice cream and raspados
push their way through the crowds gathered in the plazas in front of churches, calling out their distinctive nasal cry of
"nieveeees nieveeees", "snows" or frozen treats.
The scene in front of a Mexican church during Holy Week somber, silent and often gloomy mood of churches in the
north, The colonial convent of San Gabriel, site of the town's major religious events The sound of a thousand matracas,
the wooden noisemakers carried by people of all ages during Semana Santa, heralded the carnival-like scene before me\
Refreshing drinks made from jamaica, horchata, melon and other seasonal fruits were ladled out from large, clear glass
containers. The booths themselves were adorned with flowers, palm fronds, paper cutouts and fresh fruit. Other booths,
also decorated, sold the small, donut-like cookies called roscas and the nut bars known as muganos.
Also at this time, our neighborhood had a local fiesta in honor of Nuestra Seora de Dolores, Our Lady of Sorrows,
whose feast day is the Friday before Good Friday. Some people say that on the meatless Fridays of the Lenten season
chicken is proscribed along with "red meat"; others say chicken is acceptable..
When we moved to Oaxaca, the local street food changed somewhat, but the seasonal sweets and aguas still dominate the
Semana Santa street food scene. Huge booths are set up around the zcalo, stacked with dulces regionales, candies made
from coconut, tamarind and other regional ingredients. One particularly charming seasonal custom here is the Da de la
Samaritana, the fourth Friday in Lent, when schools, churches, stores and businesses all dispense aguas frescas to
passersby, in commemoration of the biblical "woman at the well," from booths decorated as wells, complete with flowerbedecked arches.
Celebration
Coca wine and food stalls during Semana Santa
Fejoida complete (the complete meal)
Ingredients
Feijoada:
1/2 pound chorizo
1 pound smoked pork shoulder
1 pound lean bacon, in one piece, rind removed
4 ounces smoked tongue (optional)
1/2 pound carne seca
LatinosandHispanics
2 tablespoons olive oil
2 medium onions, finely chopped
2 large cloves garlic, minced
3 bay leaves
3 sprigs parsley
2 sprigs thyme
1 pigs trotter, blanched and scraped, if necessary
1 pound pork shoulder
1 pound lean beef chuck, in one piece
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 1/2 quarts water
4 cups black beans, picked over, soaked overnight, and drained
To serve
Greens MineiraStyle (recipe attached)
Cooked white rice
5 oranges, peeled and cut into segments without the pith, then cut into 1/2inch chunks
Health status in US
Health is sometimes poor when they arrive but may actually decline
Poverty and language barriers lead to poor food selection and lack of health care access
Rapid weight gain can be a problem
Birth rates high and survival rates higher than national average
If it tastes good and doesnt cause stomach ache, then it is good
Things you could find
LatinosandHispanics
Intestinal parasites and Chagas disease
Chagas is a parasitic disease cause by trypanosoma cruzi transmitted by the feces of a blood sucking insect. Some have
the chronic disease and dont know they are infected.
B12 deficiencies due to low intake
Iron deficiencies
Dental caries
Alcohol abuse
Non-compliance with medications: can be based on beliefs
Little trust in biomedical care
Black market medications incorrectly taken
Non-compliance with vaccinations
Counseling
Language-learn it
Access to health care-limited
Communication style-high context
Worldview-being
Traditional health care abuela
Health beliefs may differ from yours, may think that biomedical care will actually worsen their illness and many feel that
biomedicine doesnt respect or work well along with traditional beliefs
Expressive, affectionate (touching is common), eye-contact generally expected
May have gender expectations: modesty may lead to discomfort with opposite gender health care professional &
presumptions about roles may be men should be the doctor and women the nurse.
Flexible appointments and clear explanations regarding time will be helpful but rigid attitudes toward time will lead to
poor outcomes
Determine level of acculturation, socioeconomic status: a poor immigrant and a wealthy immigrant will have vastly
different health and food practices.
Central American
Countries
Belize
LatinosandHispanics
Guatemala
El Salvador
Honduras
Nicaragua
Costa Rica
Panama
Differences and similarities
<5 % of Latinos in US are from Central America
Wide variety of backgrounds and educational attainment
Impossible to generalize
Foodways-Central American
Depend on region
Influence from native Indian, Caribbean (African and European) Mexican and South American
South Americans
5% of Latinos are from South America
Increasing due to unrest: Columbia
May be seriously undercounted
May resent being categorized with Mexicans who speak Spanish if Portuguese is their native tongue
South America
Peru
Mix of Incan, Spanish, African, Chinese and Japanese
Plentiful raw materials including lots of seafood
Chile, Argentina and Uruguay
European: Mediterranean-like climate and Spanish and Italian influence
LatinosandHispanics
Brazil
Portuguese colonizers and West African Slaves
Lots of tropical fruit and seafood
Legumes
Perus capital, Lima, has a legume named after it: The 10,000 year old lima bean
Kidney, pinto, black, navy and green beans
Boiled and stewed until Europeans introduced lard and frying
Brazilian feijoada is a stew lots of meat such as pork feet, tail, tongue, and ear plus black beans, and a prayer
Tripe
Stomach of domestic animals like cow (uses 3 of the 4 stomachs) and sheep or pig
Mondongo is a famous stew in Venezuela made with tripe (Menudo in Mexico)
Sopa de Mondongo
Intercultural Communication
Brazillians are touchers: long handshake, shoulder slap, stomach pat, lots of back patting, cheek kissing
Dont flinch or back away or you will hurt feelings
Bump and brush next to each other with no apologies
Call people by first name like Senora Judy
No lines formedwhoever is pushiest is first
Women hold hands, arms around each other, arms linked, may tug at each others clothing or jewelry. They may grab
your chin if you dont look like you are listening.
Mexico
13% of total US population in 2002
Who?
Latino (Diverse group) but mostly Mexicans
Chicano (Born in the USA but of Latino heritage)
LatinosandHispanics
Braceros-Mexican citizens who work legally in US to fill need for cheap labor.
Others
Corn is the ______ food
A rich cultural history
The main staple of the Aztecs was maize (corn), which they made into lots of different recipies including tortillas, tamales,
and maize cakes which they used during festivals. Other supplements to their diet were lots of fruits, honey, vanilla,
nopales (cactus), frijoles (beans), chiles, chocolate, and their favorite was drink pulque, which is a naturally fermented,
thick, liquid from the maguey plant. Delicacies included fish, both fresh and salt water, turkey, and quail.
Interesting health statisitics
birth rates are higher, survival rates are better if the mother was born in mexico and then moved to US, than White
americans. Some researchers question this since most of the time people who live in poverty and have limited access to
health care would have poor birth rates, or at least poor survival rates. The arguments: only healthy women would move
to US, poor reporting rates due to home births, shame about death of infant.
Religion
95% are Roman Catholic which relates to the high birth rate.
Foods
First let's begin with the basics; Carnes (meats), Pescado (fish) & Mariscos (shellfish), Legumbres (vegetables), Frutas
(fruits) & Nueces (nuts), Bebidas (drinks), Especias (spices) & Condimentos (condiments), Postres (desserts) & Dulces
(sweets). Here I have nopales, bolillos, oaxaca cheese, panera cheese, pumpkin seeds( pepitas), tomatillos,
Foodways have similarities
Tamale like breads, stuffed breads & turnovers: Pupusas, empanadas, nacatamales, bollos, saltenas, hallacas, humitas
Lots of beans
Dried meats or grilled meats
Local vegetables and fruits
Chile peppers, annatto, spices
A great variety of fruits
Bananas, carambola, casimiroa, cherimoya, coconut, custard apple, grandilla (passion fruit), guanabana, guava, lemons,
limes, mamey, mango, melon, oranges, papaya, pineapple, strawberry, cactus fruit, zapote, breadfruit,
Vegetables
Asparagus, avocados, beets, cabbage, calabaza (pumpkin like winter squash) carrots, cauliflower, chayote (mirliton), corn,
cucumbers, eggplant, green beans, hearts of palm, leeks, loroco flowers
Tomatillos, yuca, yucca
And differences
South Americans eat potatoes and pasta
LatinosandHispanics
Ceviche (SA), bacalao (CI), turtle and turtle eggs(CA)
Cuy, iguana, rabbit
Lots of beef in Argentina
Beverages
Coffee, hot chocolate, tea, mate, fruit juices and soft drinks, beer, rum, tequila, pulque and other alcoholic beverages,
wine
Corn based beverages: atole,
Seasonings
Chile peppers
Spices
Annato (achiote [ah chay o tay]) has xanthophyll pigments
Seeds like pepitas, pinons (pine nuts), squash seeds,
Herbs like cilantro and epazote (eh pay zoh tay) (means smelly animal)
Western Diet causes rapid health deterioration
Increased obesity, hypertension, type 2 diabetes, dyslipidemia,
In US, Blacks and Hispanics were less likely than whites to exercise regularly. Both black men and women made doubledigit gains compared to 2001, however, as did Hispanic women. The percentage of Hispanic men getting regular exercise
actually fell slightly.
Percentage of adults aged 18 years and over who engaged in regular leisure-time physical activity: United States, 1997June 2009 (Data from the National Health Interview Survey):
European dining style
Buen Provecho Even sandwiches may be eaten with knife and fork
Topics About the Hispanic Population
Population size and growth
Geographic distribution
LatinosandHispanics
Current socioeconomic characteristics
Charts on slides
GEOGRAPHIC DISTRIBUTION OF THE HISPANIC POPULATION: 1980 TO 2006
POPULATION TRENDS IN THE HISPANIC POPULATION: 2000 to 2006
Current Population Trends in the Hispanic Population
As of July 1, 2006:
44.3 million Hispanics, 14.8% of total population of 299 million
Between 2000 and 2006:
Hispanics accounted for one-half of the nations growth
Hispanic growth rate (24.3%) was more than three times the growth rate of the total population (6.1%)
Hispanic Population: 2000 to 2006
Percent Hispanic and Their Contribution to Annual Components of Change: 2000 to 2006
Top Five States by Hispanic Population Size: 2006
California, Texas, Florida, New York, Illinois
Top Five States by Hispanic Growth Rate: 2000 to 2006
Arkansas, Georgia, South Carolina, Tennessee, North Carolina
Top Five States by Hispanic Population Gain: 2000 to 2006
California, Texas, Florida, Arizona, Illinois
Hispanic Population by Region: 2006
Results from the 2006 American Community Survey
(The following are survey estimates and are subject to sampling and nonsampling error.)
Hispanic Origin by Type: 2006
SOCIOECONOMIC CHARACTERISTICS
Educational Attainment by Sex: 2006
Median Earnings by Sex in the Past 12 Months: 2006
(For employed, full-time, year-round workers 16 and older.
In 2006 inflation-adjusted dollars)
For More Information
How do you prepare?
What is the first thing that you will do?
Steps of intercultural pre-counseling preparation:
Information transfer
Relationship building and maintenance
Compliance gaining
What is your plan?
How will you gather the information that you need?
Interview?
Is there a language barrier?
Vietnam
The Vietnam War
Vietnam
The old American embassy was demolished in the 1990s
The streets and shops still retain haunting reminders of U.S. involvement in the country
The war is now far from center stage and they have made many improvements
Its a sign of the countrys changing fortunes
Many people who fled their homeland returned with useful skills and vital funds
Culture
Vietnam, like their East Asian neighbors, adhere to social hierarchies of esteem
The son to the father
The student to the teacher
The young to the old
Education is king
A teacher is more highly esteemed than a medical doctor, however the order is now changing as prosperity and higher
salaries receive more admiration
Language
A few common terms
Language
The Vietnamese are very friendly and approachable, but not all of them are comfortable shaking hands
The safest greeting is a smile and a smile bow of the head
Religion
Nearly 70% are Buddhists and
30% are Roman Catholic
Small number of Protestants
Buddhists believe that their present life reflects their past lives and also predetermines their and their descendants future
lives
Vietnam
Health
Health is related to personal destiny
Pleasing good spirits and avoiding evil spirits can impact health
Pregnant women may avoid funerals or leaving their homes at times malevolent spirits are active (12-5pm)
Use of prophecy (fortune-telling, astrology, or physiognomy) is popular for predicting how a person might expect his or
her life to proceed
What interventions are needed to prevent negative experiences
Believe human body is sustained by three separate souls
one that encompasses the life force
one that represents intelligence
one the embodies emotions
Maintaining a balance of yin and yang (especially through diet & treatment of disease) is a primary consideration in health
Vietnamese Cuisine
The geography in Vietnam plays an important role in the cuisine
Rice and fish/aquatic species are staple or mainstay items in the diet
The Vietnamese diet varies in different regions
Chinese influences in the North
Cambodian and French influences in the South
Eating habits lean towards vegetarianism; rice is a main staple
Ying and yang are necessary companions in many dishes
If theres hot, then theres got to be cold
If sweet, then sour
If soft, then crunchy
Typical Days Menu
Generally consume 2 -3 meals a day
Vietnam
Based upon income
Do not usually associate any particular foods with breakfast, lunch, or dinner
Soups are especially popular and are often consumed with every meal
Breakfast
Traditional breakfast is large
May consist of soup with rice noodles topped with meat or poultry
a boiled egg with meat and pickled vegetables on French bread; chao with bits of leftover meat and vegetables; steamed
rice cakes or Chinese-style crullers; or glutinous rice or boiled sweet potatoes with sugar, coconut, and chopped roasted
peanuts.
A strong cup of coffee may accompany the meal
Lunch & Dinner
Typically include rice, fish or meat, a vegetable dish, and a broth with vegetables or meat
All items are served at one time
French bread with meat or shrimp pate may be substituted for lunch or dinner
In the late afternoon, tea or coffee may be consumed with a sweet custard, pasty, candy, or piece of fruit
Special Occasions
Tet, New Years celebration, is the most important
Observed at the end of the lunar year
First Tet ritual is an observance at the family gravesites
Offerings of cake, chicken, tea, rice and alcohol are made at graves followed by picnicking on the offerings
Eating Etiquette
Eating Vietnamese food is intended to be tactile as well as gourmet
Be prepared to get involved with the food on your plate
Diners often provided with ingredients to make delicious spring rolls, which you wrap & roll yourself
When it comes to eating rice or noodles, dont be afraid to lift your bowl to your mouth and shovel rice in, or to slurp your
noodles
These are viewed as signs of enjoyment
Vietnamese Cuisine in Baton Rouge
There are a few restaurants and stores where you can purchase Vietnamese foods and/or ingredients:
1.Tasty Casian
2.Nguyen Bistro
3.Little Saigon
4.Pho Quynh
5.Dang's Restaurant
Singapore
Geography
Singapore
Smallest country in Southeast Asia
Independent city-nation
Northern and Eastern hemispheres
Immediately north of the Equator
Small island between Malaysia and Indonesia
1 main island and 60 smaller islands
Population: 4,608,167
A brief history
Ships used Singapore in 1800s a a port to travel between Europe and Asia
1965, Singapore gained its independence became a separate nation.
Singapore has become a major worldwide banking, ship building and petroleum center
One of the most sophisticated tourist destinations
Culture
Diverse population of 5 million people from the Philippines, China, Thailand, Vietnam, and India
42% are foreigners
Most of population of Chinese decent
The Melting Pot of cultures
Culture
Group dependence vs. the individual
Family is center of social structure
Extended family and close friends
Having face indicates personal dignity
Mark of personal qualities
Singapore
Can be given, lost, taken away and earned
Harmonious relationships
Language
4 main languages
Malay, Mandarin, Tamil, and English
Slinglish
Local dialect of English
Unique to Singapore
Many are bilingual
Usually English and another language
Religion
33% Buddhism
18% Christianity
15% Muslims
11% Taoism
5% Hinduism
17% free thinkers
Food Origins
Malaysia
Indonesia
China
India
Protein
Legumes
Singapore
Soy products
Eggs
Meat
Chicken, pork, beef, fish
Milk/milk products
Condensed milk
Starch
Rice and noodles
Core food in their diet
Every meal
Fruits and Vegetables
Fat
Coconut milk
Fried meat
Animal fat
Cooking oil
Seafood
Omega 3 DHA good fat
Vegetables
Tomatoes/Eggplants/Potatoes
Added to soups and rice dishes
Gado Gado
Cooked cabbage, green beans and carrots
Fruit
Singapore
Durian King of Fruits
Mangosteen, jackfruit, longan, lychee, rambutan, papaya and pineapple
Every meal
Beverages
Kopi
Coffee with condensed milk
Bubble tea
Barley water
Teh Tea with condensed milk
Singapore Sling
Tiger Beer
Spices and Seasonings
Nonya fare
Most distinctive cooking
Combines Chinese preparation with Malaysian seasonings
Coconut, chiles, coriander, ginger, lemongrass, pandanus leaf, pepper and turmeric
Used generously
Lemons, limes, unripe mangos, tamarind, and vinegar
Used for sour taste
Dessert
Fried durian ice cream
Ice Kachang
Pisang goreng
Food considered a must try
Singapore
Chilli Crab
Hainanese Chicken Rice
Laksa
Satay
Fish Head Curry
Bak Kut Teh
Roti Prata
Rojak
Char Kway Teow
Fried Carrot Cake (also known as Chai Tow Kueh)
Singapore is known as a food paradise and eating is part of our culture. Hence, hawker centres which provide popular
local fare at affordable rates certainly make Singapore unique and stand out as a food paradise.
-Madam Connie Sum
Meal Pattern
4 meals/day
Al fresco dining
Breakfast and lunch
Often from stalls at a Hawker Centre
Kopi/coffee
Dinner
All courses served at once
Supper/dessert
Between 9:30 P.M and 3:00 A.M
Weekly Diet
Singapore
Food culture
National pastime and obsession
Frequent topic among Singaporeans
Religious dietary strictures
Cultural attraction
Hawker centers
Holiday meals
Singapore Food Festival in July
Celebrate Singapores cuisine
Food Paradise
Communication and counseling
Very high context
Polychronistic
Elderly have power and authority
Greetings depend on ethnic origin
Japan
History
Tokugawa era 1600 1868
Isolated country, no commerce
Opened trade in 1854
Americans in Japan
As ships docked, new customs were seen:
Bringing women to accompany men during public events
Americans took sides in Japanese political disputes
Transition to Meiji
1868 Meiji took power (A seventeen year old emperor)
The new leaders were young and werent restrained by the customs or old ideals
Isolation was a thing of the past
The young leader pushed for modernization and commerce
Kuni no tame For the sake of the country
Pursuit of national strength, regardless of past ideals and customs
Westernization of Japan Western ways became a desire of Japanese citizens
Family
Elder family members are taken care of by family
Omiai system of introduction for potential partners (Practiced less now)
Religion
Most Japanese people dont consider themselves to be religious
Shinto
Purity & sincerity
Seeking blessings of the Kami
Japan
Deity or anything that is awesome in nature
Buddhism
6th century
Diplomatic relationship between two countries
Perceived power to affect change thru rituals
Confucianism
Harmony Five relationships of model society
Self-cultivation self-perfection
Christianity
Arrived mid-1500s
Nearly eliminated by the late 1600s
Deemed dangerous (Western encroachment)
Meat
Not consumed until the 18th century
Seen as contaminating by Buddhists
Emperor Meiji consumed beef and meat became viewed as civilized
Those who did not consume meat were viewed as conservative nationalists
Its All in the Presentation
The beauty of food presentation allows you:
To eat with your eyes
Eat slower
Foods at home are small & ornamentally served
Conventional Meal
Core food: Rice
Japan
Okazu: Fish or Vegetables
Shiru: Soup
Tsukemono: pickled vegetables
All dishes served at once
FUN FACT The Japanese consume 6x more rice per person than Americans
Breakfast
Grilled or broiled fish (whole)
Miso soup
Fish paste
Egg
Nori (seaweed)
Fermented soybean
Lunch
Varies widely
Most likely time to have a non-Japanese meal (Korean, Chinese, Pizza, Noodles)
Dinner
Plain, white rice
Main dish: Fish or meat
Side dish: Often cooked vegetables
Soup: Miso soup or clear broth
Pickled vegetables (Consumed last with small bite of rice)
Chatting with Oui
From Shanghai, China
Studied 3.5 years in Osaka, Japan
Japan
Moved to New York before Baton Rouge
Chef at Sushi Yama
ONLY Japanese-trained sushi chef in Baton Rouge
Whatever you do, do it to the best of your ability
Customer is King! Or Queen
Health of traditional Japanese food
Limited: Butter, Oil, Sugar, Fried foods
Abundant fresh food: Vegetables, Fish
Small portions
Balanced meals
The food
Tuna is most popular fish
Fish & rice are the foundation of every meal served to any customer
Only use foods in-season: Fish, Fruits & Veggies
Sake (old mans drink)
Foods considered medicinal
Ginger, Wasabi & Vinegar
Cleanse
Clear palate
Protect GI
Cultural discrepancies
No secret menu
Japanese
Prefer bland foods
Japan
Taste of fish or rice
Fermented soybean vs edamame
Korean
Prefer EXTREMELY spicy foods
American
Neither bland nor spicy
Chefs add items to suit American culture (White truffle oil, Caviar, More tempura-fried menu items?)
Etiquette (for chef & consumer)
Chef feeds all customers like family
Finish everything
Slurp your soup! (How Oui identifies Japanese customers)
Chef will make smaller pieces of sushi for women, larger for men
What is the most important thing about cooking Japanese food or making sushi?
1. The fish and the rice
2. Love in the food
Emphasized the importance of food quality & safety
Freshest ingredients
Questionable discard
Identifying fresh fish from the buyer takes a skilled chef
Health Beliefs & Practices
Imbalance leads to illness
Nutrition
Sleep
Exercise
Japan
Tension within relationships
Natural Remedy
Natural herbal remedies
Teas
Herbs
Innate healing power of food
Stress-reducing therapies
Massages
Aquarium sleep
Soaks
Naps on the job/at school
Counseling & Barriers
Family before individual
Harmony with nature
Formality and politeness crucial
Avoid emotional display
Non-confrontational
Tend to verbally agree with person speaking regardless of personal belief
Long pauses common
Overt eyes
Non-touching
Most Japanese Americans accepting of light handshake
Bow most respectful
High context
High power distance
Criticism of habits may be detrimental
Greece
Location
Greece
Boarders Mediterranean, Ionian, and Aegean Sea
Southeast Europe
Population: 10,760,136
0-14 14.2%
15-64 66.2%
65+ 19.6%
Language: Demotic (Modern Greek)
Australia, Canada, and Russia
Religion
98% Christian Orthodox
Jewish
Roman Catholic
Muslim
3rd largest branch of Christianity
Culture
Believe in supernatural
The Evil Eye
Garlic and Onions
Festivities
Name Day Celebration
More important than birthdays
Engagement/Marriage
Baptism
Greece
Ancient Greece
Polis, city-states
Sparta
Athens
Olympia
To have good food and wine and ultimately good health
Daily Greek Meal Patterns
3 meals/day with snacking
Light breakfast
Dinner is usually only meal with meat
Taverns are a popular late night tradition
Country Life vs City Life
Country life
Grape juice breakfast
Lunch is soup, bread, and raw vegetables and possibly a dessert.
Dinner similar to lunch but with meat.
City Life
Coffee and phylo dough pie breakfast
Lunch is eaten at a restaurant. It is long and sometimes naps follow.
Choriatiki salad
Dinner is around 10PM.
Visit taverns after dinner
Core Foods
Lamb
Greece
Due to the climate and terrain
Beef is less common
Bread
Pita and many desserts
Olive Oil and Olives
Most characteristic and ancient element
Cheese
Feta and goat
Common Foods in Greek Culture
Protein
Seafood: tuna, swordfish, anchoives, mussels, shrimp
Meat: sheep, goat and lamb
Poultry: chicken and quail
Cheese: feta and yogurt
Legumes: chickpeas, split peas and lentils
Nuts: pine nuts, almonds and pistachios
Grains
Wheat Pita and whole grain peasants bread
Pasta Introduced by Italians
Rice Used in pilafs and dolmades
Fats
Olive oil
Kalamata olives are cold pressed
Used in almost every dish
Greece
Dip for bread
Cultivated since ancient times
Vegetables
Eaten in abundant amounts
Tomatoes, Garlic, Onions, Spinach, Artichokes, Fennel, Lettuce, Cabbage, Zucchini, Eggplant, Peppers
Fruits
Eaten fresh or dried
Common desserts
Apricots, Grapes, Dates, Cherries, Apples, Pears, Plums, Figs
Seasonings
Common herbs: Parsley, dill, oregano, cilantro, and mint
Common seasonings: Sea salt, black pepper and cinnamon
Lemon juice and lemon rind
Desserts and Beverages
Fruit is most common dessert
Rich pastries made with honey are for special occasions
Common beverages are tea and water
Most common non-alcoholic drink is strong black coffee
Wine is consumed only with food and in moderation
Beer and ouzo (liquorice flavored)
Holiday Meals
Orthodox Easter
Most Sacred Observance
Holy Week
Greece
Dye Eggs the color red
Fasting of Lent and returning to eat magiritsa soup
Resurrection on Easter Sunday at noon roast the lamb
Christmas
Chicken Soup (Avgolemono)
Stuffed Cabbage leaves (Lahanophylla)
Christs Bread (Christopsomo)
Lots of desserts
New Years
Saint Basils Bread (Vassilopita)
Health Statistics
Birth rate 9.4 per 1,000 people
Obesity rate 21.9%
Life Expectancy
>71.9 years old
>69 years old
Health Beliefs
Rarely utilize doctors as a form of healing
Possible impacts that cause illness
Wind
Hot/cold temperatures
Envy
Anxiety
Evil Eye (mati)
Families do not want the dying person to know their diagnosis/prognosis
Priest provides their final communion
Greeting
Handshake
Meeting someone new
A hug and kisses on both sides of the cheek
Family and friends
Say hello (yiasoo) to everyone in the room
Call the Elderly by
Aunty (theia)
Uncle (theios)
Whistle and wink to the opposite sex
Intercultural Counseling
High Context
Very expressive and boisterous
Gestures
Agreement
Shake head back and forth
High uncertainty avoidance
Large power distance
Ireland
Overview
Ireland
About Ireland
History of Irish Civilization
Cooking Methods
Pre-Potato Diet
Introduction of the Potato
Modern Irish Cuisine
Geography
Demographics
Ireland
4.6 million (87% Irish, 7.5% other white, 1% Asian, 1% black)
Median age 34, Life expectancy 80
Growth rate 1%
Obesity rate 13%
90% Roman Catholic or Church of Ireland
Irish Americans
36.9 million (12%, 2nd most frequently reported ancestry)
Largest population in Massachusetts (24%)
History
First 8000 years (ancient Irish)
Celtic conquest
Divided into kingdoms
Family tax to king and to church in form of livestock or sacks of food
Spread of Christianity
Ireland
9th century-Vikings attack, settle in Dublin
12th century-Norman invasion
Restrictions on hunting and fishing
Native Irish land owners tenants
Scottish and English Protestant rulers
17th/18th century-potato blight and immigration to America
Cooking Methods
Cauldron
Hardwood fire
Hot stones (Bread, meat)
Cooking troughs
Use of clay
Before the potato
Seasonings & Condiments
Meat and fish consumed with honey
Season with salt or pepper
Cloves, parsley, and mustard
Meat
Beef
Pork/Bacon
Venison
Mutton
Salted pork = poor mans meat
Sea pig (porpoise) preferred over pork by coastal people
Ireland
Black puddings
Fish
Salmon
Most prized, mythological powers
River and lake fish (Trout, Pike, Perch)
Sea fish (Cod, Mackerel)
Shellfish
Primarily western Ireland, also used for purple dye
A staple food of the Vikings in Dublin (10th 12th century)
Dairy
Fresh milk in large quantities
Soured milk eaten as curds
Like cottage cheese
Thickened milk or Carrigan (Carrageen) pudding
Boiled with Irish Moss (carrigan seaweed) mixed with honey and eaten as a dessert with fruit
Cheese
Cow and sheeps milk
Bog Butter
3000 year old barrels found buried in bogs
Texture between butter and cheese
Eggs
Consumed often
Fried on hot stones with butter
Boiled/poached with salt and fermented fruit juice
Ireland
Particularly duck and wild sea birds
Goose eggs were delicacy eaten at Easter
Grains and Breads
Oats and barley were the most commonly used for bread. Barley was also used to thicken stews.
Wheat flour also used to make soda bread (also buttermilk and baking soda, sometimes caraway seeds or raisins). Oat
bread or soda bread is eaten at most meals with stew/sauces even today.
Vegetables
Onions, leeks, cabbage, celery, kale, carrots, peas, legumes, mushrooms
Fruits
Apples, a lot of berries: strawberries, blackberries, cranberries, rowan, black currant, biliberry, rosehips, loganberries,
gooseberries
Alcohol
Ale made from corn
Mead (Honey wine)
Oldest alcoholic drink in the world
Fermented honey and water with herbs/spices
Wine
Sloe wine
Traded with Gaul for grape wine for 1000 years
Popular in wealthy homes
Feasting Irish Banquet
Sat according to rank along wall
Mead consumed before and after
King-pork leg, Queen-haunch
Served on low tables, one cup per table
Loaves of bread and lots of meat
Ireland
St. Patricks Day
Spread Christianity, built schools and monasteries
Religious feast day and anniversary of his death
Attend church in morning and celebrate after
During lent, but allowed to eat meat this day
Dance and feast on boiled bacon, cabbage, and ale (corned beef and cabbage in America)
The Potato
Discovered in North and South America
First country to make it into a core food
1663 widely accepted as staple food
1770 known as the Irish Potato
A cheap crop for those who lost their land and during agricultural depressions
Thickened stews, main side vegetable for all meals
The Potato
Diet of primarily potatoes and oats
Inferior, but sustainable and contributed to increased population more than anything else (below 1 million to 8.2 million
from 1600-1850)
Famine - 1840s
Before famine, ate about 12 lbs/day on average
>1 million died
>2 million emigrated
>3 million given emergency government rations country of beggars
Modern Cuisine
In Ireland
Blend of traditional foods and international cuisine
Sugar and molasses replaced honey, tea replaced ale
Stout and whiskey (barley) are the popular drinks
Emerging appreciation for local grown foods and traditional foods
Food in Ireland
In America
Irish pubs sometimes American food, sometimes genuine Irish
Popular foods (like colcannon, boxty, or soda bread) found in supermarkets at Christmas or St. Patricks Day
Recipes adapted with available foods greater corned beef consumption
Our Experience
Review
Main dishes are meat stews and rustic breads
Potato became a core food, primarily for poor tenants
Irish food that is most popular in America may be genuine Irish recipes, but were not the most popular food in Ireland
Irish are reverting back to family recipes and natural, locally grown foods as well as enjoying international cuisine
India
Geography
India
Location:
Southern Asia
Borders Arabian Sea and Bay of Bengal
Between Pakistan and Burma
Size: About one-third of U.S.
History
The Indus Valley civilization
One of the oldest in world
At least 5,000 years
Aryan tribes invaded in 1500 BC
Formed with Dravidian inhabitants
Created Indian culture
People of India
Population: 1,170, 938, 000 (2010)
Ethnic groups
Indo-Aryan 72%
Dravidian 25%
Monoloid and other 3%
Language
800 different languages
2000 dialects
22 Official languages
Hindi
India
English
Religions
Hinduism
Ancient faith
85%
Islam
2nd largest
1/9 Asian Indians
Buddhism
Jainism
Sikhism
Christian
Zoroastrianism
Judaism
Animism
Culture:
Caste system
Individuals role in society
Jaiti: all aspects of life
Caste is hereditary
Four main caste
1,000 subcastes
Untouchables
Often continued in America if move
India
Influences:
Hinduism
Caste system
Relationships:
Always conscious of social order
School teachers called gurus source of all knowledge
Father is patriarch and leader of family
Defined by groups
Not individualistic
Closeness with family and extended family
Etiquette
Religion, education, social class:
Hierarchical
Greet eldest first
When leaving group, bid farewell individually
Can shake hands only with same sex
Common foods
Vary according to: Location, Religion, Caste, Geography
Not many foods eaten throughout all of India
Traditional Indian foods
Amchoor (Mango powder), Basmati rice, Broccoli, Coconut, Cucumber, Eggplant, Ghee, Lentils, Peas, Plantains, Yogurt
Common foods: Starch
Rice
Most common grain
India
Eat half a pound/day on average
Long grained rice
Wheat Breads
Common Foods: Protein
Dal Hindi term
Dried beans, peas, and lentils
Added to rice/soups
Pureed
Ground into flour
Common foods: Spices
Ajwain (Loveage leaves), Asafetida (Pungent powder), Masalas (Mixture of spices), Saffron, Coconut, Black pepper,
Cardamom, Chiles, Fresh coriander, Cloves, Coriander seeds, Cumin, Garlic, Ginger root, Mint, Mustard seeds, Nutmeg,
Tamarind
Curry: Coriander, Cumin, Fungreek, Tumeric, Black & cayenne pepper, Cloves, Cardomom, Cinnamon, Chile peppers
Common Foods: Dairy
Common in most regions
Fermented milks
Ghee
Pure clarified butter (Usli ghee)
Vegetable shortening (cheaper)
Common foods: Beverages
Water Most common
Milk and buttermilk
Common in North and West
Sugarcane juice, fruit juice, and sodas
Urban areas
India
Alcohol
Not common
Rice beer, home-brewed rum, toddy, melon wine
Common foods
North
Wheat
Tea
Eggs
Garlic
Dried/pickled fruits and vegetables
Dry Masalas aromatic
Basmati rice as pilaf
Kabas are common
Peanut and sesame seeds
Boiling, stewing, and frying
South
Rice
Coffee
Fresh pickles (chutney)
Pachadi ( seasoned yogurt)
Spicy masala
Fresh fruit, vegetables
Herbs and spices
Steaming
India
Meal patterns
Vary among class and regions
Typical
Two full meals
A lot of snacks
Meal patterns
Morning (Breakfast)
Rich coffee or tea boiled
With milk and sugar
Between 9:00AM and 11:00AM
Roti (rice)
Pickled fruit or vegetable
Sambar
Dal dish
Second meal
4:00pm/ 5:00 pm
Similar foods to breakfast
Or snack items
Served with coffee or tea
Main meal (third meal)
Eaten 7:00-9:00PM
Texture, color, seasoning important
Rice dish
Curried vegetable, legume or meat
India
Vegetable legume side
Baked or fried Roti
Pickled fruit or vegetable
Yogurt Rayta or Pachadi
Dessert - fruit
Meal Patterns
Placed on table all at once
Sweets eaten at same time
Meal ends with passing of paan
Betal (areca) nuts
Spices (anise seed, cardamom, fennel)
Wrapped in large betel leaves with clove
Eaten to freshen breath and aid in digestion
Meal Patterns: Snacks
Very common
Sold in small shops
Sold by street vendors
Snacks and meals very distinct
Tiffin: term for difference of meal or snack
Not a meal unless staple prepared (rice)
Holidays/Special occasions
Feasting and fasting
Regional holidays
Community celebrations
India
Births
Weddings
Funerals
Illness
Health beliefs
Holistic approach
Emphasize prevention
Cause of disease believe to be
Stress
Karma
Ailments
Treatment:
Changes in diet
Herbal remedies
Massage
Oil to key areas of body
Rest
Health beliefs
Unani tibbi:
Arabic medicine
Homeopathic systems
Regional
Local health practices
Health beliefs
India
Ayurveda- the science of life
Physical
Mental
Spiritual health
Disease is imbalance of doshas
Some foods considered incompatible
Ex. Honey and ghee
Home remedies are common
Counseling
Possible problems
Client may not disagree due to superiority
Client does not like treatment, may change providers
If believe equal, may create social relationship rather than professional
May feel entitled
Communication
Polite and respectful
Loudness frowned upon
Self-control
Periods of silence
Small talk is important
Rushing is rude
No is impolite
Faith may be more important than fact
Low-context culture:
But non verbals important too
Men and women avoid contact in public
Direct eye contact can be suggestive
Can only smile at equals
Greetings: wait for clients lead
Left hand never used
Women are less vocal
Family may come with women to appointment
Italy
World Region
Italy
Peninsula in southern Europe
Apennine mountains, coastal lowlands
Language Italian
regional dialects
one of the most homogenous in Europe
Estimated population: 61,261,254
Religion
Largest religion Roman Catholic 90% of population
Influences everyday life
Festivals revolve around faith
Italian Culture
High context
Very expressive & emotional
Gesturing is common
Collectivism
Family valued over individual
Formality
Relaxed life attitude
Time perception
Punctuality not important
Touching
Shaking hands to greet
Patting on the back
Italy
Kiss on the cheek
Family
Family is center of social structure
Quality family time very important
Self-reliant, distrust for outsiders
Family honor is important
Family roles:
Dad head of household
Mom control of budget
Cultural History
City-state division
No unification
Italians have more pride for their city of birth than their country
Different dialects and terminology
Makes it more difficult to unify
Divisions of Italy occupied by different countries
Contributions from these countries increased variety
Food Changes Throughout History
Middle Ages:
Irrigation system diversifies crops
Marco Polo influences use of spices in Venice
Renaissance
Meat of choice = seafood/wild birds
Intentionally sweet dishes
Italy
Banquets
Baroque/Enlightenment Periods:
Movement away from spices
Popularity of pasta
Fascism:
Abolition of pasta
Functional eating
not enjoyable
Unchanged Diet of the Peasants
Only eat animals that had diet of disease
No spices/seasonings
Except garlic, leek and onion
Staples: Vegetable soup, Porridge, Bread from inferior grains, Beans
Emigration to America
In America:
Ate foods of status
Spaghetti & meatballs invented
Making One Italian Cuisine
Risorgimento Campaign for Italian unification
March 17, 1861 political unification
Cookbook responsible for unifying the cuisine
Pellegrino Artusis Science in the Kitchen and the Art of Eating Well (1891)
Slow Food Movement
Originated in Italy
Italy
Now worldwide
Against Westernization
Goals:
Discourage fast food
Preserve local food traditions
Encourage enjoyment of food
Current Italian Food Culture
Eating should be an experience
Rules:
Dont walk and eat
Hands should not come into contact with food
Extreme Simplicity
Many dishes have only 4-8 ingredients
Rely on quality of ingredients rather than elaborate preparation
Marriage between olive oil, tomato, & garlic
Pasta
Quintessential dish
Fresh or Dried
North fresh and stuffed
South dried and unfilled
Types distinguished by shape
Cooked al dente (firm to the bite)
Served three ways:
Sauce (asciutta)
Italy
Soup (en brood)
Baked (al forno)
Pizza
Originated in Naples
poor person food
Visit of Queen Margherita
Epitome of good hygeine
Gained popularity in 1960-1970s
Wine
Largest exporter and consumer in the world
Wine considered nourishment to Italians
Often supplement to the diet of the lower classes
No special circumstances needed
Often drunk at home with the family
Regional Differences
Northern Italy
Most common ingredients: fish, potatoes, rice, maize, sausages, pork, different cheeses
Use less tomato sauce, garlic, and herbs
More use of a cream sauce
Polenta and risotto just as popular as pasta
Southern Italy
Important components:
tomatoes fresh or cooked into tomato sauce
Peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplants, zucchini, and certain types of fish
Italy
Regional Dishes
Genoa basil pesto
Naples pizza & pasta
Rome - fettuccine Alfredo
Sicily cassata
Milan veal dishes & risotto
Venice seafood scampi
Bologna mortadella sausage
Meal Stage/composition chart
Typical Meal Composition/Schedule
3 or 4 courses traditionally
Meals are a time to spend time with family/friends
May be longer than in other cultures
Notable aspect of Italian meals
Primo (first course) usually a more filling dish
May include single courses/all-in-one courses
Provides carbohydrates and proteins in one dish
Religious Holiday Meals
Most foods are sweet
Breads and Cakes in the shape of crosses
Easter Sunday
Lamb is served
Easter cake Colomba Pasquale (Easter Dove)
Christmas Eve
Italy
Symbolic fast
Cena Di Margro (light dinner) meatless meal
Seven seafood dishes
Christmas Day
Tortellini as first course
Christmas cakes panettone and pandoro
Regional Holidays
Each region is known to have a patron saint in which they have a local holiday in their honor
Sicily St. Josephs Day (La Festa di San Giuseppe)
March 19th
Fava bean
Red clothing
Give to the poor
Health Statistics
Obesity in Italy
About 1 in 10 people in Italy are obese
1 in 2 men and 1 and 3 women are overweight
9.8% of adult population
10th highest life expectance
Males: 79 years
Females: 84 years
Low infant mortality rates
3.36 deaths/100,000 live births
Money spent on health: 5.1% of GDP
Italy
Factors Contributing to Health
2nd highest health care system in the world
Laid back, drawn out meals
Frequent use of fresh fruits/vegetables
Many courses but smaller portions
Very little if any frying
Communication Styles
Conversational style
animated, warm, and expressive
Feelings more important than objective facts
Greet everyone in the room when arriving and leaving
Eye contact
Elders frequent and quick
Younger steady eye contact
Touching is very common
Especially between members of the same sex
Considerations for Counseling
Majority life attitude Self assured & relaxed
Punctuality is not mandatory/important
High context Very expressive/emotional
First impressions very important
Dress can indicate social status, family background and education level.
Interruptions are common, especially in group settings.
Health Care Setting
Patients usually:
Open & willing to give symptom details
Expressive with chronic pain
Seek medical advice from family and friends before consulting a professional
Preferred providers are warm and empathetic
Tend to disdain those who are arrogant and unapproachable
Dietary requirements:
Should be carefully detailed
Restrictions may be ignored if daily social activites must be modified
Cuba
Geography of Cuba
Cuba
As big as the state of Pennsylvania.
Capitol: Havana
Major cities: Santiago de Cuba, Camaguey, Santa Clara, Hologuin, Matanzas, Cien Fuegos, Pinar del Rico
Culture
The significant roots are Spanish and African. Todays Cuba is created of Russian, Chinese, and European descent.
A culture where everybody shares what is available.
One might think that Cubans would be unfriendly towards U.S. citizens due to the U.S. governments embargo, but U.S.
tourists are treated with respect and kindness. Cubans are not resentful of their past, they are hopeful for their future.
Life in Cuba is about the moment.
Cuban Revolution
The culture was influenced heavily by the Cuban revolution.
Lost much of their freedoms but are happy with new way of life.
A society of equality and economic security for all.
Most Cubans greatly appreciate the social benefits of the Revolution, especially in the areas of education and health care.
Language
Spanish is the major language spoken. Rhythmic speaking and the use of highly expressive hand gestures are distinctly
Cuban.
There are different types of the Spanish language in Cuba, as well as other Latino countries. In other words, some words
may have different meanings in different cultures.
French was spoken for a short time by slave-holding European refugees from the 1791 Haitian revolution but this has
since died out.
Religion
Largest organized religion in Cuba is Roman Catholic.
However, the Protestant religion is growing rapidly.
Lazy law?
In 1971, Fidel Castro passed a law that prohibited people from not having a job.
Consequences:
Cuba
6 months to 2 years of forced labor in rehabilitation centers.
Roosters
The rooster is an important symbol in the Cuban culture.
It represents strength, power, and masculinity.
Rooster fights were very common in Cuba, but are now illegal.
Cuban males consider it a compliment to be called a rooster.
Food history
Cuban cuisine has been influenced by Indigenous, Spanish, French, African, Arabic, Chinese, and Portuguese cultures.
Black beans are a main staple food. Root vegetables smothered in a mojo sauce of olive oil, lime juice, raw onion, and
garlic are consumed with many meals.
The most important ingredient to all traditional dishes is sofrito, a saut of onions, green peppers, garlic, oregano, and
bay leaves.
Food history contd
Christopher Columbus 1492
Exploitation of natives
African slaves - citrus fruit, rice, vegetables, sugar cane
Combination of cultural influences
Spanish and African Arroz Congri
French, Arabic, Portuguese, Chinese influences
Do you serve local dishes? . . . Tiene algun plato regional?
Paladares are private restaurants run inside the home of their owner. The employees are family members who serve up
some of the most memorable dining experiences.
Hundreds of these private home restaurants opened up after they were legalized by Fidel Castros government in the mid
1990s, in the midst of economic crisis. A significant few have endured the strict rules they operate under, including high
taxes and a prohibition on beef & premium seafood
Cuban cuisine
Their cuisine is based on Spanish and African influences.
Protein sources:
Lots of red meat
Cuba
Black beans
Spanish mackerel
Rare to find a Cuban dish without meat
Starch sources:
Rice
Yuca
Fruits
Common fruits include mango, papayas, pomegranates, and pineapple
Examples of uncommon fruits:
Mamey (used for gastrointestinal upset )
Mamoncillas
Camito (Star apple)
Carambola
Plantains
Guayaba (Candied)
Vegetables
Common vegetables include tomatoes, corn, avocados, and okra
Not a overly wide variety of vegetables
Examples of uncommon vegetables:
Yuca
Similar to a potato
Can be bought canned, frozen, peeled, and fresh
Malanga
Also called boniato cubano
Cuba
Similar to yams
Spices and Seasonings
Onions and garlic are used heavily for flavor.
Dont like their food really spicy.
Beverages
Tequila
Yerba Mate soda
Cuba libre: a Cuban rum and coke
Desserts
Flan
Ice cream
Shaved ice topped with sweet syrup
Some health concerns
Tend to drink whole milk, rather than skim or 1%.
Only eat white rice and white bread
Resistant to change to whole wheat
Lots of red meat in diet
Cook with lots of butter and oils
Make healthy things unhealthy
Frying fruits and vegetables
Breakfast, Lunch, Dinner
Breakfast 7am to 10am
tostada (grilled Cuban bread) and caf con leche
Lunch
Cuba
empanadas (Cuban sandwich with ham, pickles and mustard.
Snacks finger foods
pastelitos (flaky turnovers w/ meat or fruit, & cheese)
Dinner
meat(pork, chicken or fish) with white rice, black beans and fried plantains. Maybe a small salad.
Holiday and holiday meals
Noche Buena Christmas Eve
Roasted Pig
New Years Night
Midnight: Eat 12 grapes to remember each month.
Lobsters are never consumed on New Years because lobsters walk backwards. They are said to bring setbacks.
Health Statistics
Cuba is 50th of 177 countries- (HDI) 2006, considered to be a high human development country.
Infant mortality rate is 6/1000. U.S. is 7/1000
91% of population has sustainable access to improved water source.
In U.S., Hispanics have higher rates of obesity than non-Hispanic Caucasians.
Cuban Americans and Immigrants
2010 Census 50.5 million Hispanics in U.S.
Of 50.5 million Hispanics, 3.5% are of Cuban descent
82% of Cubans speak a language other than English at home.
42% of Cubans are not fluent in English.
Communication Style
Polychronistic
Collectivist
Cuba
High Context facial expressions, touch
Close Spacial distance
Health Beliefs
Mind, body, spirit is intertwined.
Doctors and Santeros - herbal formulations and prayers
Thinness or skinny people are considered sickly.
Rosy cheeks and overweight are consider healthy.
Communication and Counseling Tips
Eatright.org and ChooseMyPlate.gov on board!
Handouts: http://www.choosemyplate.gov/en-espanol.html
Audio: http://www.eatright.org/Podcast/default.aspx?id=6442468268
Nutrition Related Questions in Espanol
1.Cuantas veces come usted comidas fritas por semana?
How often do you eat fried foods per week ?
2.Cuantas veces toma usted sodas y jugos que contienen azucar?
How often do you drink regular soft drinks or soda pop? (includes regular soda and regular juices).
3.Cuantas veces toma usted leche de 1% o leche sin grasa (skim)?
How often do you drink 1% milk or skim milk?
4.Cuantas veces come usted arroz blanco regular or pan blanco? (no de gran entero o integral)
How often do you eat regular white rice or regular white bread? (not whole
grain)
5.Cuantas veces toma usted caf o te sin azucar or con azucar de dieta? (Splenda, Equal, Sweet & Low)
How often do you coffee or tea without sugar or with artificial sweeteners?(like Splenda, Equal, or Sweet & Low)
6.Cuantas veces al mes come usted desayuno, almuerzo o cena que han sido preparadas fuera a su casa como en un
restaurant o lugar de comida rapida?
How many times in a week or month do you eat breakfast, lunch or dinner prepared at restaurants or fast food places?
Interesting facts
Population: 11, 241, 894 people (2010 census)
Average life expectancy: Male: 77 years old; Female: 81 years old
Major exports: Nickel, Sugar, Tobacco, Shellfish, Coffee