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Individual food habits Dr. Dina Qahwaji

Individual food habits

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Individual food habits . Eating choices are typically made by: Availability Local geographic consideration, such as weather, soil, and water conditions. - PowerPoint PPT Presentation

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Page 1: Individual food habits

Individual food habits

Dr. Dina Qahwaji

Page 2: Individual food habits

• Eating choices are typically made by: 1. Availability

• Local geographic consideration, such as weather, soil, and water conditions.

e.g. a society living in the cool climate of

northern Europe is not going to establish rice as a core food, just as a society in the hot wet regions of southern India is not going to rely on oats or rye.

Dr. Dina Qahwaji

Page 3: Individual food habits

• Political, economic, and social management is directed to assuring reliable and reasonable sources. e.g. advances in food production, storage, and distribution.

• Experience the impact diet (fear of disease) can alter accessibility.

• Availability issue is not the first issue in case where serious food shortage is the norm.

Dr. Dina Qahwaji

Page 4: Individual food habits

2. Edible or Inedible• Inedible food:

Toxic or not eaten because of strong belief or holy.

Vary culturally. e.g. animals dangerous to catch.• Edible by animal but not by me:

Rodents -vary by culture.• Edible by human but not by my kind:

Acceptable in some society but not in one own culture. e.g. Snails (Africa), dog meat (Asia).

Dr. Dina Qahwaji

Page 5: Individual food habits

• Edible by human, but not by meAcceptable by a person’s culture group but not

by individual due to factors such as preference, expense, or health reason.

• Edible by meAccepted as part of individual dietary domain

• There is always exception to the way that food is categorized – not always poisonous food and plant is avoided (fugu, Japan).

Dr. Dina Qahwaji

Page 6: Individual food habits

Intercultural Communication• Intercultural challenge:

• Iceberg analog-describe how a person’s culture heritage can impact communication.Ethnicity, age, nationality and gender –most

visible personal characteristics affecting dialogue (tip of the iceberg)

Beneath the surface but equally important may be degree of acculturation or adaptation, health condition, religion ….. etc.

Dr. Dina Qahwaji

Page 7: Individual food habits

Iceberg model of multicultural influencing on communication

Race Gender Age Nationality Acculturation Socioeconomic Status Occupation Health Condition Religion Educational Background

Dr. Dina Qahwaji

Page 8: Individual food habits

• Communication is described as action chain meaning that one phrase or action leads to the next.Successful communication, if communication

action chain is understood.

• Communication is a whole series of unwritten expectation regarding how a person should respond, and such expectation is largely cultural in origin.

Dr. Dina Qahwaji

Page 9: Individual food habits

• Meeting a person for first time-only data speaker have to work from their own cultural norm.To predict how that person will respond to their

word.What conversational approaches are correct.

• Meeting a person for first time-speaker use social roles to determine their communication behaviour.

Dr. Dina Qahwaji

Page 10: Individual food habits

• Observing personal signs about communication habits that vary from cultural or social norm.

• Interpersonal relationship (2 persons)-based on personal communication preference; group interaction- depend on cultural or social norm.

Dr. Dina Qahwaji

Page 11: Individual food habits

• Intercultural Communication Concept:• Non-verbal actions are idea, emotion and

attitude translated (such as signal, position, eye contact) to send a massage.

• Only the sender of the massage knows its meaning; receiver must use what it is known about cultural and social norms as well as the sender personality.

Dr. Dina Qahwaji

Page 12: Individual food habits

• Verbal Communication• The abstract natural of language means it can

only be correctly interpreted within context.

• Verbal communication happen within these culture premises, often operating at an unconscious level in the speaker.

Dr. Dina Qahwaji

Page 13: Individual food habits

• The cultural parts of context are usually together that a speaker often beliefs they are natural - that all other people must communicate according to the same beliefs

Context include issue common to culture worldwide such as role of individual, power, status …. Etc

Dr. Dina Qahwaji

Page 14: Individual food habits

• Low and high context culture:• The context in verbal communication varies

culturally

• Conversational context can be defined as effective and physical signs a speaker uses to indicate meaning such as tone of voice, facial expression, position and signal.

Dr. Dina Qahwaji

Page 15: Individual food habits

Low Context High Context

Precise wording Nonverbal action

Logical Context

Linear sequence unclear

More Objective More personal

clear Circuitous & incomplete

Straightforward direct Attitude and feeling – more prominent

Massage through the words Indirect & implicit

Disagreement are personal

Reading between the lines

e.g. European e.g. Middle Eastern, Asian

Dr. Dina Qahwaji

Page 16: Individual food habits

• Misunderstanding easily happen if either participants is unfamiliar with the meaning of the nonverbal means being use. e.g. eye contact, sound….

• Low context listener are often impatient with high context speaker

• Low context listeners miss the effective and physical expression in the massage.

• Health care professional-extremely low contextClients from high context culture-disappointed, by

such impersonal, objective interaction.

Dr. Dina Qahwaji

Page 17: Individual food habits

Five limitations for effective communication

1. Provider can never fully know a client’s thought, attitude and emotion, especially when the clients is from a different cultural background.

2. Provider must depend on verbal and nonverbal signals from the clients to learn what the clients believe about health and illness and these signals may be unclear.

Dr. Dina Qahwaji

Page 18: Individual food habits

3. Using your own cultural understanding of communication is not enough for accurate interpreting of meaning in another cultural context.

4. Provider’s state of mind at any given time may bias interpretation of a client’s behaviour.

5. Misunderstanding of meaning is common.

Dr. Dina Qahwaji

Page 19: Individual food habits

Responsibilities of the health care providers

• It is the practitioner’s duty to understand what is said by the client and to provide the client with information needed to participate in treatment• Need to be familiar with cultural norms• Listen carefully and seriously to client• Take action based on what is said by the client• Caring and considered communication can empower

the clients within relationship and improve treatment efficacy

Dr. Dina Qahwaji

Page 20: Individual food habits

Four stages of intercultural communication awareness:

• Unconscious incompetence: speaker misunderstands communication behaviour but doesn’t even know misinterpretation has happened.

• Conscious incompetence: speaker is a ware of misunderstanding but make no effort to correct them.

Dr. Dina Qahwaji

Page 21: Individual food habits

• Conscious competence: speaker considers his/her own cultural communication characteristics and makes modification as needed to prevent misinterpretation.

• Unconscious competence: speaker is skilled in intercultural communication practice and no longer needs to think about them during conversation.

Dr. Dina Qahwaji