Maintenance and Change in the Diet of Hispanic Immigrants in Eastern North Carolina
The objectives of this descriptive, exploratory study were to assess maintenance and change in the food consumption, preparation, and purchasing practices of Hispanic immigrants currently residing in eastern North Carolina who had lived in the United States for no more than 10 years, and to identify...
Saved in:
Published in | Family and consumer sciences research journal Vol. 29; no. 4; pp. 309 - 335 |
---|---|
Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
Oxford, UK
Blackwell Publishing Ltd
01.06.2001
|
Subjects | |
Online Access | Get full text |
Cover
Loading…
Summary: | The objectives of this descriptive, exploratory study were to assess maintenance and change in the food consumption, preparation, and purchasing practices of Hispanic immigrants currently residing in eastern North Carolina who had lived in the United States for no more than 10 years, and to identify underlying ecological factors and perceptions about food quality that shape their postmigrational food habits. The participants were 33 Hispanic immigrants: 8 males and 25 females. Qualitative data were collected using individual interviews and a focus group session. Findings suggest that these Hispanic immigrants struggle to retain their cultural food traditions and are consuming more high‐fat, high‐sugar foods than they did in their home countries. Improved economic status and school food service offerings are examples of factors that promote dietary change among children and families. These influences and identified misconceptions about food safety and freshness are important topics for culturally sensitive nutrition education for this population. |
---|---|
Bibliography: | istex:FAE27CA679D2947B6B43EBA0E0407974DA23D1DC ark:/67375/WNG-3Q37M0SN-K ArticleID:FCSR117 Authors' Note The authors thank Sarah M. Harrison for reviewing drafts of the article and the participants who graciously gave their time to be interviewed. This research was supported by a grant from the Institute of Nutrition at the University of North Carolina, Chapel Hill. ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23 ObjectType-Article-1 ObjectType-Feature-2 |
ISSN: | 1077-727X 1552-3934 |
DOI: | 10.1177/1077727X01294002 |