Chapter 1 - Food and Culture
Core and Complementary Foods Model -__________ foods are the staples eaten on a daily basis -__________ foods are widely eaten but not daily -__________ foods are eaten only sporadically
Core Secondary Peripheral
Your self- identity related to your role in life affects your perception of what should and should not be eaten for health. a. True b. False
True
In 2007, more than seventy-five different ancestry groups were reported in the United States. a. True b .False
True
A term used to describe overestimation of the association between group membership and individual behavior, often seen as a pitfall in health care relationships, is: a. stereotyping. b. ethnocentrism. c. prejudice. d. biculturation. e. intraethnic variation
a
. A minority group moving into a larger, dominant culture and assuming the manners and values of the majority is called a. bicultural. b. assimilation. c. enculturation. d. acculturation. e. intra-ethnic variation.
d
Foods that satisfy the basic need for food familiarity and are eaten during personal events or times of stress are called a. food associations. b. superfoods. c. soul food. d. comfort foods. e. food stereotypes.
d
Garam masala is a distinct flavor principle associated with which ethnicity? a. Brazilian b. Chinese c. French d. Asian Indian e. Puerto Rican
d
Studies on type 2 diabetes suggest that which ethnicity has the lowest rates (although they are still increasing)? a. Hispanics b. African Americans c. Native American d. Whites e. Asian Americans
d
refers to a person using his or her own values to evaluate the behavior of others, regarding his or her own culture as superior to others
ethnocentric
the signature flavors that are associated with food preparation within a culture
flavor principles
The United States of America is better described as a "________ _________" rather than a melting pot
tossed salad
Food choices in all societies are driven by an inborn preference for what food flavors? a. Sugar and fat b. Salt and protein c. Bitter and sweet d. Savory and sour e. Salt and fat
a
Historians and scientists speculate that _____ is the foremost reason that herbs and spices have assumed such an essential role in food habits. a. palatability b. disguising spoiled foods c. producing physiological responses d. producing psychological responses e. self-expression
a
How many ethnicities were identified by the Canadian census in 2006? a. 200 b. 100 c. 50 d. 21 e. 10
a
Rules regarding _____ determine who can dine together. a. commensalism b. ethnocentrism c. prejudice d. class e. status
a
The integration of local, regional, and national phenomena into an unrestricted worldwide organization is a. globalization. b. modernization. c. commoditization. d. urbanization. e. consumerization.
a
The need for humans to experiment with food choices, but at the same time to be conservative, is called a. the omnivore's paradox. b. the demographic dilemma. c. assimilation. d. the American paradox. e. ethnocentrism.
a
An important consideration in defining a meal is a. number of guests. b. length of meal. c. time of day. d. portion size. e. amount of calories.
d
Consumer Food Choice Model
explains factors that influence individual decisions within a predetermined food sphere
Efforts to reduce delocalization caused by urbanization (3)
farmer's markets, slow food movement, seed banks
Biculturation can be defined as a minority group member's identity being completely submerged in or sublimated to the dominant cultural identity. a. True b. False
False (assimilation)
__________ is impacted by geography, latitude and longitude, climate
Flavor
Acculturation: _________ _________ are one of the last traditions to change during the process of acculturation
Food habits
Omnivore's Paradox
Humans must be flexible enough to eat a variety of essential items, yet cautious enough to not randomly ingest harmful foods; attraction to new foods, but prefer familiar foods
The vicarious enjoyment of eating through reading about it or watching food-related programs on television is known as a. mass marketing. b. overindulging. c. gorging. d. food porn. e. exploitation.
d
Which of the following types of ethnic restaurants have grown the most in popularity in recent years? a. German b. Chinese c. soul food d. Thai e. French
d
what a culture regards as what can be eaten and what cannot or should not be eaten
diet
Acculturation: Foods most closely associated with ________ identity are the last to change
ethnic
the term for cultural membership, a social identity
ethnicity
How do Americans typically categorize food
five food groups (as in the MyPlate icon
the term for a cultural and social identity that includes shared behaviors, food habits, dress, language, family structure, and often includes a religious affiliation with a common history or location
Ethnicity
The fastest and largest growing ethnic groups in America in 2007 were from Asia, but more recently Latin Americans became the fastest growing race or ethnic group. a. True b. False
False
Ethnicity has no relationship to health disparities in the United States. a. True b. False
False (Ethnicity can be a significant factor in how certain diseases are developed, experienced, and ultimately resolved)
Factors within the Consumer Food Choice Model (11)
Taste, cost, convenience, religious beliefs, self-expression, self identity, gender, advertising, well-being (spiritual & physical), life stage, state of health, and variety
food
any substance that provides the nutrients necessary to maintain life and growth when ingested
the adoption of the behavior patterns of the surrounding culture
Acculturation
Which phrase is the best definition of culture? a. the beliefs, attitudes, values, and practices of a community of individuals b. the influence of physical geography and climate on a person's choices c. the ability to select and enjoy fine food, art, and leisure d. a lifestyle that is determined by the country in which a person was born e. the identity associated with shared behavior patterns
a
the values, beliefs, attitudes, and practices accepted by members of a group or community
culture
Humans maintain food choices within a culture through (2)
ritual and repetition
Consumer Food Choice Model: -Food selection primarily determined by ______ while ______ is often the second most important influence
taste cost
Latin Americans were the fastest and largest growing ethnic groups in U.S. in 2007, but more recently _________ became the fastest growing race or ethnic group
Asians
fastest growing ethnic group in US
Asians
__________ is the process by which people from one cultural group shed their ethnic identity and fully merge into the majority culture
Assimilation
Children learn food preferences from valued or trusted others. Who has the least long-lasting influence? A. Teachers B. Peers C. Older siblings D. Parents E. Daycare providers
D
the process by which culturally specific language and socialization practices are passed from generation to generation
Enculturation
Urbanization of a population is associated with maintenance of traditional food habits. a. True b. False
False
Flavor principles are the preparation and seasoning of foods to match the identifying spices and ingredients of a culture. a. True b. False
True
The term "tossed salad" has replaced the idea of a "melting pot" because individuals maintain their own identity—even when mixed together in a group. a. True b. False
True
Traditional food choices are among the last factors to change in the process of acculturation. a. True b. False
True
According to the core and complementary foods model, foods that are eaten sporadically and are an indicator of individual food preference are a. peripheral foods. b. core foods. c. secondary foods. d. complementary foods. e. sympathetic magic foods.
a
Among the elements that differ regarding a meal are a. order of meal courses. b. number of green items. c. whether it is protein-rich. d. whether it is kid-friendly. e. what type of fats are used.
a
An example of a food that was renamed in order to assert a new cultural identity is a. freedom fries. b. barbarian yams. c. turkey wheat. d. kimchis. e. dim sum.
a
Bread is often used as a symbol in many cultures. A symbolic use of bread might be a. associating it with a religious value. b. consuming bread at any time of day. c. eating organic bread at a family dinner. d. serving bread instead of cake at a party. e. associating it with a diet plan.
a
Disparities in _________ rates, chronic disease incidence, and access to care are prevalent among many U.S. ethnic groups. a. mortality b. morality c. migration d. assimilation e. diversity
a
The term "food ____" (also called food culture or foodways) refers to the multiplicity of ways in which humans use food. a. habits b. manners c. standards d. mores e. norms
a
The term that describes eating more food than is customarily consumed daily for religious or other special events is: a. feasting. b. fasting. c. grazing. d. gorging. e. binging.
a
The transition of a society from producers of indigenous foods to consumers of mass-produced foods is called a. consumerization. b. modernization. c. urbanization. d. globalization. e. commoditization.
a
Adopting new foods or dropping traditional fools affected by (4)
available ingredients, cost, convenience, desirability
According to the consumer food choice model, what factor influences food selection? a. Portion size b. Well-being c. Terroir d. Sell by date e. Country of origin
b
Culturally specific preferences become apparent around what age? a. 2 years b. 3-6 years c. 7 years d. Teen years e. Adulthood
b
Eating walnuts to improve brain function is an example of a(n) ________ of food association? a. extrapolation b. incorporation c. assumption d. evaluation e. stereotype
b
If I believe that all cultures other than my own eat "weird" food, my views are a. ritualistic. b. ethnocentric. c. sociocentric. d. culturally relevant. e. culturally materialistic.
b
The assumption that cultures progress from under-developed to developed through structural and food culture changes is termed the _____. a. social dynamic of modernization b. developmental perspective of food culture c. consumer food choice model d. globalization e. urbanization
b
The most universal of food taboos is a. eating insects. b. cannibalism. c. eating dog meat. d. eating eggs. e. eating rodents.
b
The primary factor in consumer food choice is: a. convenience. b. taste. c. self-identity. d. health benefit. e. cost.
b
Which term describes the idea that although foods from throughout the world are available and often affordable, there is a need for consistency and conservatism? a. omnivore's paradox b. American paradox c. multiculturalism d. culinary compass e. culinary conservatism
b
Which term refers to the conditions, such as soil texture, minerals, drainage, source of water, and temperature, in which grapes are grown? a. agriculture. b. terroir. c. region. d. cultural identity. e. palatability.
b
An individual becomes ____________ when the new culture is seen as a complement to the original culture of origin
bicultural
Food as a symbolic meaning: bread
bread as the staff of life, breaking bread with friends, white bread indicating upper class status, whole-wheat bread reflecting health as a value
As peoples become acculturated, which habits are likely to be the last to change? a. Language b. Traditional clothing c. Food habits d. Cultural values e. Traditional practices
c
Changes in food behavior happen most often with a. core foods. b. secondary foods. c. peripheral foods. d. complementary foods. e. rare foods.
c
Complex rules that define how humans eat meals are called a. traditions. b. customs. c. manners. d. foodways. e. food habits.
c
Cultural membership or social identity is defined by a. accommodation. b. race. c. ethnicity. d. acculturation. e. religion.
c
One classification system used to categorize foods is "edible" versus "inedible." In this classification, a Hindu vegetarian would consider chicken a. inedible. b. edible by animals, but not by me. c. edible by humans, but not by me. d. edible by humans, but not by my kind. e. edible by me.
c
The process of handing down the manners and understandings in common to a culture from one generation to the next is known as a. bicultural. b. assimilation. c. enculturation. d. acculturation. e. intra-ethnic variation.
c
Two main protein foods eaten by Greeks virtually daily include lamb and legumes. These are examples of a. indigenous foods. b. secondary core foods. c. core foods. d. peripheral foods. e. prestige foods.
c
What term describes an area where no single ethnic group is the majority? a. Biculturation b. Mixed salad c. Cultural plurality d. Intercultural e. Cultural competency
c
When considering diet in the context of other cultures, food habits can be classified according to nutritional impact. Which category of food habits is the first factor that should be considered? a. Neutral food behaviors b. Food behaviors that have harmful effects c. Food use that has positive health consequences and should be encouraged d. Food habits that are unclassified e. Compatibility with the client's traditional health beliefs and practices
c
one-pot dish in America would be considered a meal if it contained a. rice. b. cassava paste. c. meat, vegetables, and starch. d. meat, vegetables and cheese. e. tuna and noodles.
c
-Delocalization of food production and consumption connections -The process of learning culturally specific preferences passed from generation to generation -Products produced in distant parts of the world are eaten in another country -The movement of populations from one country, region, or location to another -Technological advances that lead to the production of food commodities a. Globalization b. Modernization c. Urbanization d. Migration e. Enculturation
c e a d b
Modernization and technological advances lead to food _____________
commoditization
Globalization leads to food __________—we buy mass-produced food rather than produce for ourselves what we eat
consumerization
Manners and etiquette are examples of having an "appropriate use of food" as defined by our ________ ____________
cultural affiliation
Changes in food behaviors more likely in core/peripheral foods
peripheral