Asian
HYG-5253-95
Patty hill
Confucius said: "A person can't be too serious about his diet, because food is the power that binds society together." This sentence sums up the importance of food in Asian culture. Careful preparation and grand consumption. Two key factors attract multiculturalism in Asia: 1) the composition of diet (more emphasis on vegetables and rice, less meat); And 2) cooking techniques.
Regional description
Asian Americans come from the Philippines, China, Hongkong, Cambodia, Viet Nam, Laos, Thailand, Korea and Japan. Their religions include Confucianism, Buddhism, Taoism and Shintoism (Japan only). A large number of Filipino natives are Roman Catholics. Vietnamese, Lao and Miao cultures are discussed in separate briefings.
Eating habits and their relationship with dietary guidelines
Most Asians living in the United States adhere to the traditional Asian diet, which is mixed with American food, especially bread and cereals. Except for ice cream, the consumption of dairy products is insufficient. Calcium is ingested through tofu and small fish (eating bones). Fish, pork and poultry contain mainly protein. Also eat a lot of nuts and dried beans. Vegetables and fruits account for a large part of their food intake. Rice is the main part of the diet and is usually eaten at every meal.
Eating habits, food preferences and food preparation techniques
A typical one-day menu may include:
Breakfast-hot cereal, bread, juice, soy milk, fruit, nuts, rice.
Lunch-rice or bread with vegetables or fruit
Dinner-rice, vegetable soup mixed with tofu, vegetables, fish or meat
Thai food is usually spicy and high in sodium. Pepper is used daily.
Japanese people are very concerned about the visual appeal of food and the "separation" of food and taste. Garlic and pepper are not common ingredients.
Koreans make kimchi in 10 or10/month for the whole winter. Kimchi is cabbage soaked in salt water. Pepper and spices are added to pottery, and then fermented in 1 1 month and1February. Kimchee eats every meal.
Asian food production techniques include frying, roasting, frying, boiling and steaming. All the ingredients are carefully prepared (chopped, sliced, etc.). ) Before starting the cooking process.
Teaching enlightenment
Bowing is important, but most Asian Americans shake hands. Bowing is a gesture similar to waving.
The elderly, children and pregnant women are highly respected.
Most Japanese women in America breastfeed their babies. Thai women usually breastfeed their children under two years old. Many Korean parents feed their babies with bottles. South Korean new mothers eat seaweed soup in the first month after delivery; It is said that this soup can purify blood.
Positive health factors related to diet include low incidence of heart disease, intestinal cancer and breast cancer.
The main diet-related diseases or problems include gastric cancer and lactose intolerance.
Customs and family traditions
New Year's Day is the most important festival in a year. Generally, only working days are considered as holidays. Asian customers tend to use American holidays to travel.
abstract
Due to the cultural diversity in Asia, specific cultural customs should be taken into account when arranging programs.
Cultural Diversity: American Diet
Cultural diversity is a major problem in American diet. In order to fully understand the influence of culture on American nutrition, we must study food and culture.
This information on Asian culture is one of nine series developed to solve the diversity of American food culture.
This information is a cognitive tool designed for a novice who works with cultural groups they didn't know before. In view of the nature of the differences in each cultural group (i.e. socio-economic status, religion, age, education, social class, location, length of time in the United States and place of birth), it is necessary to be careful not to generalize or imply that these characteristics are applicable to all individuals in a cultural group. This fact sheet is mainly designed for northeastern Ohio, but it may stimulate people's understanding of the differences between these cultural groups in other parts of the United States. The purpose of this information is to help beginners reduce any cultural barriers that may hinder education. The author strongly recommends that you continue reading and do additional research on the cultural groups where you work.
refer to
Individual and group interviews with Asian groups: Richland County.
Other resources about cultural diversity in nutrition education;
Cross-cultural counseling: a guide for nutrition and health consultants (FNS 250). The United States Department of Agriculture and the United States Department of Health and Human Services.
Kitler P. and Shure K. (1989). American food and culture. Van Nostrom & reinhold, 1989.
Nutrition, food and culture. National livestock and meat commission, Chicago, Illinois.
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All educational programs conducted by Ohio State University are open to customers on a non-discriminatory basis, regardless of race, color, belief, religion, sexual orientation, ethnic origin, gender, age, disability or Vietnam War veteran status.
Keith L. Smith, Assistant Vice President of Ag. General manager and director of OSU branch.
TDD number 800-589-8292 (Ohio only) or 6 14-292- 1868.