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Chapter 16: Food Factors Affecting Health - Coggle Diagram
Chapter 16: Food Factors Affecting Health
Health Care Disparities
health care disparities are a major problem in the US for the underprivileged of all ages, especially for ethnic minorities and low-income groups`
CDC reports that quality of health care in the US varies according to the patients race and ethnicity, resulting in health care disparities
Specific Oral Health Disparities in Healthy People 2020 as identified by CDC:
Lack of annual preventive dental services for children and adolescents from families at or below 200% of the federal poverty level
More untreated dental caries in children ages 3-9 from families with income less than 100% of the federal poverty level
Fewer dental sealants in African American children
Fewer African American adults between 45-64 yrs old and people with activity limitations having a full set of permanent teeth
Fewer Hispanic adults received needed dental care because of cost
More edentulous older adults age 65-74 who have less than a high school education
Food Patterns
generally developed during childhood an deflect the family lifestyle and its ethnic or cultural, social, religious, geographical, economic, and psychological components
Cultural Influences
Dietary needs to foreign individuals have a direct impact on the national health of the US
One of the most interesting and visible ways that cultural identity is expressed through an individuals food choices
Many ethnic groups have brought a rich heritage of various food patterns to the US, resulting in distinct and discrete food patterns
an adequate diet can be planned incorporating most cultural and religious beliefs
Status and Symbolic Influences
two cultures often regard a food differently, but some Hindus from India consider cow sacred and do not eat beef
Choice of different food choices is influenced by religious beliefs, availability, cost, cultural values, and traditions or even the endorsement or condemnation of a highly respected person
Working with Patients with Different Food Patterns
Respect for Other Eating Patterns
DH must be prepared for the unexpected, as people are partial to their own food pattern.
Multicultural competence is the ability to discover each patients culutral and ethnic preferences and effectively adapt interventions
Effecting Change
Cultural food patterns have contributed to survival of the group in a particular environment
People have a remarkable ability to obtain a nutritious diet out of available foodstuff
Religious Food Restrictions
religious beliefs affecting eating patterns, attaching symbolic meaning to food and drink
These patterns do not usually result in any nutritional problems but could affect ones food patterns and require consideration before making dietary recommendations
Patterns and Attitudes internalized during childhood promote a sense of stability and security for adults
Insufficient quantities of any food group have the greatest effect on nutritional adequacy rather than specific aversions, such as a dislike of turnips or rye bread
Food Budget
Foods available in the home are primarily the result of food shopping behaviors. If nutrient dense healthfoods are not purchased, they cannot be eaten
The average American family spends approximately 10-15% of its income on food; families at the poverty level may spend 33%
Based on Dietary Guidelines food choices of low income households are generally less desirable than those of higher income households
Maintaining Optimal Nutrition During Food Prep
from the time any produce is removed form the plant or grain product is harvested, nutrient content begins to degrade.
Harvesting , processing, and cooking food means nutrient losses are occurring, but good handling processes, such as chilling or freeing, minimize losses and bacterial growth
Preserving Nutrients During Prep
prepare fresh produce as near to serving time as possible to prevent deterioration of many nutrients when they are exposed to air. refrigerate within 2 hrs
do not soak fruit or veggies that have been cut to prevent loss of water-soluble vitamins and some minerals inot the water
scrub frits and veggies rather than pare them to incresae fiber and nutrient intake
Boil non-consumable parings and portions of veggies in water and incorporate in soup stock or gravies
Do not use Baking soda when cooking vegetables
Use the least amount of liquid possible in cooking . Serve vegetables as soon as they are prepared
Leave produce whole or in large pieces so that less surface are is available for oxidation of nutrients
Food Sanitation and Safety
Food carefully chosen for nutritional value may be adversely affected by handling techniques and prepartion for consumption
Food-borne illness affects about 48 million people per year
Concern has intensified over the possibility of contaminated food caused by terroristic acts
the FDA is authorized in the public health security and bioterorism perparedness and response act of 2002
Processed Foods
Processed foods are not always unhealthy, as they are thought to be
Growing ones own foods and making foods from scratch can give consumers control over how food is handled and what is added this is not feasible for most Americans