![]() ![]() (Consumer Summary produced by Reliance Medical Information, Inc. In order for dietitians to establish a nutritious, balanced diet program for a specific ethnic group, it is important to keep in mind that food choice and intake are greatly influenced by the cultural background of the people. A sodium-restricted diet may include substitution of spices such as onion, garlic, thyme, oregano, mint, nutmeg, lemon and parsley for salt. To minimize dietary health risks, a fat-restricted diet for Hispanics may include substituting unsaturated fats for lard in food preparation, decreasing consumption of cheese and eggs, and increasing consumption of vegetables, bread and cereals. The common method of cooking is to fry food in corn oil or olive oil. There are fast-food establishments that serve rice and beans, and other local dishes. Beets, cabbage and string beans are the favorite vegetables, and oranges and bananas are the favorite fruits. Puerto Ricans tolerate fast-food, but prefer native food and home cooking. Chicken and beef are the major sources of meat. The Mexican American diet includes corn, beans, chili peppers and tomatoes as the dietary staples. Foods are prepared by frying in lard, oil and salt pork. Beets and eggplant are the favorite vegetables, and bananas and guavas are the preferred fruits. Chicken and pork are the common meat sources. A typical Puerto Rican diet contains rice and kidney beans as the dietary staples, and eggs for protein. Dietary habits of the Hispanic population are greatly influenced by culture they are described in this article to help dietitians in planning hospital diets for Hispanic Americans. Mexican Americans and Puerto Ricans comprise 75 percent of the total Hispanic population living in the United States. ![]() Mexican Americans, the largest Hispanic subgroup, represent the fastest growing ethnic population in the southwestern United States. Abstract : Cardiovascular disease, diabetes, and obesity represent major health problems in the Hispanic population. ![]()
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