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Liz Serchen Brooke Malnory Adam Dupree
FOOD AND CULTURE OF MEXICO
Mexican-American War1900-1935: 1 million emigrated to U.S.Mexicans largest group of legal immigrants in U.S.Mexico colonized by Spanish from 1521-1810Mexican independence Sept 16, 1810
Overthrew Spain In 1835, replaced federal systemTreaty of Gudalupe-Hidalgo in 1848Cinco de Mayo in 1862Mexican Revolution 1910Today: federal republic operating under centralized
government
MEXICAN CULTURE
Location: Mexico, North and Central America and the United States
Mexicans living in the U.S. Chicanos: born in U.S. Braceros: work in U.S. legally; Mexican citizens
Over 32 million Chicanos and Braceros in United States Unauthorized migrants
Poverty Median incomes are 30% below national average 23% below poverty line
Education 55% Mexican Americans graduate high school 16% graduate high school for those born in Mexico
SOCIOECONOMIC INFORMATION
Family & Friends Very close, relationships are very important Respectful of elder relatives
Younger population very social Nightlife – large dance clubs
Very laid back/easy going Loose sense of time
Sports are a popular recreation activity Soccer and baseball Enjoy watching American Professional Football and Baseball
Occupations are typically blue collar Engineering, construction, etc.
GENERAL CULTURE
Core FoodsBeansCorn TortillasChilesBeef/PorkRice
Peripheral FoodsCactusPumpkin
TRADITIONAL FOOD HABITS
Common Ingredients: Chili peppers, beans, cocoa, corn, tomatoes, sauces, garlic, onions, rice, sugar cane, corn tortillas, pork, eggs
North & Central PlainsCorn, beans, squash,
cactusPozolesCheeseBunuelos (circles of
sweet pastry) and café. TequilaSimple and traditional
SouthCacoa; Moles: chocolate
chili sauceChiles, tomatoes, AvocadoNuts, raisins, sesame seedsSpicy sauces are the base
for thick stewsPoultry and porkGrasshopper pan fried with
chiles, garlic, lemonHot chocolate, coffee
REGIONAL VARIATIONS
South & East TropicalSeafood and fish, red
snapperTamales, tostadasTomatoes, squash, onion,
jicamaBanana, guava, mango,
pineappleAvocado, guacamoleMore than 90 chile peppers
Yucatan PeninsulaMayan, steam foods wrapped in
banana leavesSmall corn tortillas layered with
lettuce, tomato, onion, bell pepper, meat, black beans inside or incorporated into tortilla
Citrus fruits, orange juiceChicken vegetable lime soupBlack beans and porkShrimp, fish soupsEggs served with tortilla, black
bean, cheese, tomato, and fried plantains.
REGIONAL VARIATIONS
Desayuno (Breakfast)
Late EveningLight, leftovers
Almuerzo (Coffee Break)
Late morningLeftovers, coffee
MEAL PATTERNS
Comida (Lunch) Cena (Dinner)Early afternoonLargest meal of the daySoup, main course,
salad, dessertSiesta following meal
Early morningQuick: sweet bread,
fruit, coff ee
SnackingTortilla chips, salsa,
guacamoleChalupas
FamilySunday = family dinner
Large, extravagant mealHeritage: Indian/Aztec
and Spanish
EconomicsCorn, Beans, Squash
INFLUENTIAL FACTORS
Religion/Spirituality
Geographical
Hot vs. cold
North & Central Basic, Traditional
Southern & Eastern Seafood, fruit
Roman Catholicism ~85%
Protestant Christian ~10%
Easter = most important holiday Ash Wednesday, Lent, Good Friday
Seperation of church and state Many religious holidays are treated as secular
Small population of Muslim, Jewish, and Buddhist Mexico City contains 1 of 6 Tibet houses in the world
Yucatan peninsula still practice Mayan
RELIGION
Three kings day – Three Wisemen January 6 Raisin studded loaf of bread
Day of the dead – honors the dead Pan (bread), sugar paste to make sugar skulls,
pumpkin cooked with brown sugarChristmas eve
Salad of fruits, nuts, and beetsChristmas
Piñatas and sweetsMexican Independence Day – started 1810
Green avocado, white rice, red chile peppersCinco de Mayo – Victory over French Invasion
Piñatas, alcohol, typical foods
HOLIDAYS
Texas Tamale pie and nachos, spice is tamed, beef is ground
rather than shredded Enchilada, taco, rice and beans platter
New Mexico New mexico chile, simple sauces, pork over beef
Mexico/Arizona Milder chiles, beef, wheat tortillas, burritos
and chimichangasCalifornia
Balance between Mexican and American dishes incorporating each into the other
Hard shell tacos, fajitas
AMERICAN IMPACT ON MEXICAN FOODS
Percent fat is similar but type of fat is the diff erence, added fats, fast foods
Red meats, white bread, sugared cereals, caff eine, sugared drinks, fast foods, convenience items, salty snacks, bread and potatoes, margarine, mayo, butter, chips, and French fries
More prepared and convenience items
Lower intake of corn tortillas, rice, beans, fruits, and vegetables
Decline in tortillas, beans Increase in bread, breakfast cereal, sandwiches, meat and
cheese at meals, low fat milk
IMPACT OF AMERICAN CULTURE ON TRADITIONAL FOOD HABITS
Health is perceived as holistic mind, body, and spirit
Traditional medicine is based on Greek belief in the four humors: Blood Phlegm Black bile Yellow bile
TRADITIONAL HEALTH BELIEFS
Balance between hot and cold is needed for good health Hot vs. cold does not mean the temperature
Ex: penicillin = “hot” medicine, IF given for “hot” disease such as fever the patient will be less compliant
Ex: vitamin C = “cold” medicine and therefore won’t be consumed when patient has a “cold” disease
Cold diseases are ones that have invisible symptoms earaches, arthritis, stomach cramps
Hot diseases have more visible symptoms indigestion, nausea, vomiting, fever
TRADITIONAL HEALTH BELIEFS
Cold FoodsBeansCorn productsDairy productsCitrusTropical fruits Inexpensive meats
Goat, chicken, rabbit
Hot FoodsAromatic beveragesChiliExpensive meats
Beef, water fowl, fish, mutton
Wheat products
COLD VS. HOT FOODS
Mexican-American family study Low intake of fruits & vegetables
Excessive intake of high-fat foods and high-sugar
Study concluded that it was the amount of food consumed, and not the food itself that differed between overweight and non-overweight children
Comparable to the same study done with children in Mexico City
Sodium intake of children was found to be correlated with the child’s acculturation into the US culture
Negative influence on breastfeeding
Heart disease is the leading cause of death of Hispanics in the U.S. with cancer, stroke and diabetes following - CDC
DIETARY QUALITY
Mexico National Survey (2006)
70% of adults are overweight or obese
1 in every 3 adults = 5.7 million adults
No states in Mexico with prevalence lower than 55%
Survey also showed that half of adults with hypertension are not aware they have it
Mexican Diet (study from the Journal of Nutrition 2006)
Concurrent changes in dietary patterns = higher intakes of fat and refine carbohydrates
DIETARY QUALITY
Higher rates of obesity, heart disease, hypertension, diabetes, and cancer than non-Hispanic whites
Heart disease is leading cause of death among Hispanics
Why? Acceptance of over-eating and larger body size
Traditional dishes are usually high in calories and fat
Lack of exercise
Cultural celebrations centered around food
Cultural isolation often due to immigration status
Lack of nutrition knowledge
HEALTH ISSUES
Spanish is viewed as a cultural value How knowledge, customs, beliefs, and values are shared
Appropriate interpreters/translators Do not use patients’ relatives or children
Do not use support or janitorial staff
Limited English Proficient (LEP) Patients Less likely to understand instructions related to medicine,
more likely to make ER visits, less likely to receive preventative services, may receive misdiagnosis due to lack of communication
Respect is very important
COMMUNICATION
Chicken Pozole Soup Chicken Onion Garlic Chiles Acorn squash Tomatoes Cabbage Radishes Queso fresco Hominy
Mexican Rice and Beans Rice Garlic Olive oil Onion Jalapeno Salsa Cumin Black beans Vegetable bullion
RECIPES
Fiesta DipPrepared salsaAvocadoCilantroGreen onionsBlack beansCornLime Juice
Pico de GalloTomatoesOnionCilantroFresh Lemon JuiceGarlicSalt Jalapenos
RECIPES
Tortilla Chips (Fried)Vegetable OilCorn TortillasSalt
Tortilla Chips (Baked)Corn TortillaVegetable OilLime JuiceGround CuminChili PowderSalt
RECIPES
Aqua FrescaWaterWatermelonSugarLime Juice Ice
RECIPES
RECIPE MODIFICATION
Indigenous foods Beans, cocoa, corn, tomatoes, chili peppers Fiesta dip, chips, pico de gallo, beans and rice
Locally available items Fresh fruits Vegetables Corn Beans
RECIPE SELECTION
Education in United States compared to that in Mexico is 55% to 16%
Common ingredients include: Chili peppers, beans, cocoa, corn, tomatoes, sauces, garlic,
onions, rice, sugar cane, corn tortillas, pork, eggsThere are four main meals eaten throughout the dayObesity and cardiovascular disease are main health
problems Low intake of fruits and vegetables High intake of fat, sugar, and sodium
Respect is very importantSpanish language is valuedLEP patients need to be valued; professional
translators should be available in all health settings
SUMMARY
Center for Disease Contro l and Prevent ion. (2010) . Hispanic or Lat ino Populat ions. Retr ieved from http: / /www.cdc.gov/omhd/populat ions/HL/hl .htm
Estrada, A. (unkown). Cul tura l Values, Be l ie fs , and Heal th among Mexican Americans. Mexican American Studies & Research Center. Retr ieved from http: / /s i r.ar izona.edu/tre jo/estrada.pdf
K i t t ler , P. G. , Sucher, K . P. , & Nelms, M. (2012) . Food and cul ture . (6 ed. ) . Be lmont, CA: Wadsworth Pub Co.
Lara, J . J . (2012, Apr i l 17) . Interv iew by A DuPree [Personal Interv iew]. Mexican food and cul ture .
Mi l ler , D. (2009) . The Jungle Eff ect . Harper Col l ins .
Smith, A. (2003) . Mexican Cul tural Profi le . Retr ieved from http: / /ethnomed.org/cul ture/h ispanic- lat ino/mexican-cul tural -profi le
REFERENCES