Journal articles: 'Ethnic foods'

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Kwon, Dae Young, and Jyoti Prakash Tamang. "Religious ethnic foods." Journal of Ethnic Foods 2, no. 2 (June 2015): 45–46. http://dx.doi.org/10.1016/j.jef.2015.05.001.

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Kwon, Dae Young. "Why ethnic foods?" Journal of Ethnic Foods 2, no. 3 (September 2015): 91. http://dx.doi.org/10.1016/j.jef.2015.08.006.

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Kwon, Dae Young. "Ethnic foods and globalization." Journal of Ethnic Foods 4, no. 1 (March 2017): 1–2. http://dx.doi.org/10.1016/j.jef.2017.02.008.

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Nguyen, Kim H., Stanton A. Glantz, Casey N. Palmer, and Laura A. Schmidt. "Transferring Racial/Ethnic Marketing Strategies From Tobacco to Food Corporations: Philip Morris and Kraft General Foods." American Journal of Public Health 110, no. 3 (March 2020): 329–36. http://dx.doi.org/10.2105/ajph.2019.305482.

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Objectives. To investigate the transfer of marketing knowledge and infrastructure for targeting racial/ethnic minorities from the tobacco to the food and beverage industry in the United States. Methods. We analyzed internal industry documents between April 2018 and April 2019 from the University of California San Francisco Truth Tobacco Industry Documents Library, triangulated with other sources. Results. In the 1980s, Philip Morris Companies purchased General Foods and Kraft Foods and created Kraft General Foods. Through centralized marketing initiatives, Philip Morris Companies directly transferred expertise, personnel, and resources from its tobacco to its food subsidiaries, creating a racial/ethnic minority–targeted food and beverage marketing program modeled on its successful cigarette program. When Philip Morris Companies sold Kraft General Foods in 2007, Kraft General Foods had a “fully integrated” minority marketing program that combined target marketing with racial/ethnic events promotion, racial/ethnic media outreach, and corporate donations to racial/ethnic leadership groups, making it a food industry leader. Conclusions. The tobacco industry directly transferred racial/ethnic minority marketing knowledge and infrastructure to food and beverage companies. Given the substantial growth of food and beverage corporations, their targeting of vulnerable populations, and obesity-related disparities, public policy and community action is needed to address corporate target marketing.

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Sudargo, Toto, Shinta Pertiwi, Ruth Audy Alexander, Tri Siswati, and Yuli Ernawati. "The relationship between fried food consumption and physical activity with diabetes mellitus in Yogyakarta, Indonesia." International Journal Of Community Medicine And Public Health 4, no. 1 (December 21, 2016): 38. http://dx.doi.org/10.18203/2394-6040.ijcmph20164709.

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Background: Diabetes mellitus (DM) is one of degenerative disease and the prevalence is increasing each year. WHO predicted that in 2025 the number of diabetes mellitus outpatients in the world can reach up to 300 milions people. Early detection is needed to prevent higher prevalence in type 2 DM. Moreover, nowadays people are tend to have sedentary lifestyle and bad food pattern. The Objective of this research aims to determine risk factors which related the evidence of type 2 DM.Methods:It was an observational study with cross sectional design. Subjects were 179 people of the study were staffs of Gadjah Mada University who did general check-up at Gadjah Mada Medical Center (GMC) health cencer on March and April 2014. Research variable included diabetic family history, ethnic, physical activity, habit of smoking history, obese, eating pattern, fried foods consumption and diabetes. Data of eating pattern and fried foods consumption are obtained by semi quantitative food frequency questionnaire (SQFFQ). Data about diabetic family history, ethnic, habit of smoking are obtained by interview. Data about physical activity is obtained by IPAQ questionnaire and data about obese an fasting blood glucose value are obtained by secondary data from GMC health center. Data were analyzed using chi square.Results: There was significant association between diabetic family history, fried food’s consumption frequency and the incidence of type 2 diabetes mellitus (p<0.05). There was no significant association between ethnic, physical activity, habit of smoking, obese, eating pattern, fried food consumption (fried foods mass, fried foods energy and fried foods fat) (p>0.05).Conclusions:Risk factors related with type 2 DM evidence are diabetic family history and fried food’s consumption frequency.

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Patel, S., C. M. Hazel, A. G. M. Winterton, and E. Mortby. "Survey of ethnic foods for mycotoxins." Food Additives and Contaminants 13, no. 7 (October 1996): 833–41. http://dx.doi.org/10.1080/02652039609374470.

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Rustomgy, Vera Lúcia Stahelin, and Sênia Regina Bastos. "Beyond Traditional Food Trade: Ethnic Refugee Entrepreneurship [São Paulo, Brazil]." Revista Rosa dos Ventos - Turismo e Hospitalidade 12, no. 4 (October 22, 2020): 860–77. http://dx.doi.org/10.18226/21789061.v12i4p860.

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This article discusses symbolic aspects of the trade of traditional foods of different ethnic origins, led by enterprising refugees in the city of São Paulo, and has as its object of study the sale of the so-called ethnic / traditional foods in small enterprises in that city. The methodology used is qualitative, through a theoretical reflection, based on works from the Social Sciences and articles from exploratory surveys, conducted based on Capes Journals, Scopus and Google Scholar. The articles used address concepts such as ethnic commerce, ethnic food, cultural heritage, dietary practices, among others, which allow the analysis of ethnic entrepreneurship led by refugees in São Paulo and associates it with phenomena that allow us to establish a reflection on why they choose to undertake this area. as food relates to the memories, culture and identity of migrants.

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Fusco, Vincenzina, Heidy MW den Besten, Antonio F. Logrieco, Fernando Perez Rodriguez, Panagiotis N. Skandamis, Beatrix Stessl, and Paula Teixeira. "Food safety aspects on ethnic foods: toxicological and microbial risks." Current Opinion in Food Science 6 (December 2015): 24–32. http://dx.doi.org/10.1016/j.cofs.2015.11.010.

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Simanjuntak, Betty Yosephin, Desri Suryani, Miratul Haya, and Ali Khomsan. "Identification And Farmer Family's Preference Of Indigenous Food In Rural Bengkulu." Jurnal Kesehatan Prima 14, no. 2 (August 17, 2020): 120. http://dx.doi.org/10.32807/jkp.v14i2.562.

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Indigenous food can be said as a local identity because of its existence as part of the culture of the community, such as certain procedures in processing their food, its role in community culture and governance, and recipes that are maintained from generation to generation. Purpose of this research was to identify the kinds of traditional foods, preferences in the consumption pattern in the family of farmers. FGD was performed on each ethnic group, and the members were mothers who understood the traditional foods consumed by people in the related ethnic group and they resided in the ethnic group. Most of the food sources of vegetables consumed by the community were vegetables that many people got from rice fields/dryfields/ gardens Traditional food snacks, side dishes and vegetables in the agricultural households as such as bolu semut, rebung asam ikan gaguk, guasan, gulai nangko,and gulai jamur gerigit.

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Belasco, Warren J. "Ethnic fast foods: The corporate melting pot." Food and Foodways 2, no. 1 (April 1987): 1–30. http://dx.doi.org/10.1080/07409710.1987.9961902.

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Tamang, Jyoti Prakash. "Naturally fermented ethnic soybean foods of India." Journal of Ethnic Foods 2, no. 1 (March 2015): 8–17. http://dx.doi.org/10.1016/j.jef.2015.02.003.

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Karizaki, Vahid Mohammadpour. "Ethnic and traditional Iranian rice-based foods." Journal of Ethnic Foods 3, no. 2 (June 2016): 124–34. http://dx.doi.org/10.1016/j.jef.2016.05.002.

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Sarwar, Fareeha. "Ethnicity, Ethnic Food And Diabetes Mellitus Type-II." Global Anthropological Studies Review II, no. I (December 30, 2019): 18–27. http://dx.doi.org/10.31703/gasr.2019(ii-i).03.

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Ethnicity is the identity of an individual with respect to its culture, religion, ancestral pattern, norms and values, which by a person can give its identification. People of the same ethnicity lives together, becomes their group. The similarities or differences of people in their cultures can be languages, food, rituals, nationality, norms, and values that identify their ethnicity. In ethnic groups, Diabetes Mellitus Type-II is becoming very common. Diabetes type-II is a global disease nowadays, but in some ethnic groups, it is at higher risk, like in Africans, Hispanics and Native Americans. Some ethnic group have their specific ethnic foods. For this, the descriptive methodology has been used for the collection of data, including methods of an in-depth interview. From this above discussion, it has been concluded that some ethnic groups are at high risk of diabetes type 2, and some ethnic foods, which include those ingredients which are the risk factors of diabetes type II, should not be taken to reduce the risk of Diabetes type-II.

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Khokhar, S., L. Marletta, D. R. Shahar, R. Farre, J. D. Ireland, M. Jansen-van der Vliet, S. De Henauw, and P. Finglas. "New food composition data on selected ethnic foods consumed in Europe." European Journal of Clinical Nutrition 64, S3 (November 2010): S82—S87. http://dx.doi.org/10.1038/ejcn.2010.216.

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Petrova, Penka, Ivan Ivanov, Lidia Tsigoriyna, Nadezhda Valcheva, Evgenia Vasileva, Tsvetomila Parvanova-Mancheva, Alexander Arsov, and Kaloyan Petrov. "Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits." Microorganisms 9, no. 3 (February 25, 2021): 480. http://dx.doi.org/10.3390/microorganisms9030480.

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The reported health effects of fermented dairy foods, which are traditionally manufactured in Bulgaria, are connected with their microbial biodiversity. The screening and development of probiotic starters for dairy products with unique properties are based exclusively on the isolation and characterization of lactic acid bacterial (LAB) strains. This study aims to systematically describe the LAB microbial content of artisanal products such as Bulgarian-type yoghurt, white brined cheese, kashkaval, koumiss, kefir, katak, and the Rhodope’s brano mliako. The original technologies for their preparation preserve the valuable microbial content and improve their nutritional and probiotic qualities. This review emphasises the features of LAB starters and the autochthonous microflora, the biochemistry of dairy food production, and the approaches for achieving the fortification of the foods with prebiotics, bioactive peptides (ACE2-inhibitors, bacteriocins, cyclic peptides with antimicrobial activity), immunomodulatory exopolysaccharides, and other metabolites (indol-3-propionic acid, free amino acids, antioxidants, prebiotics) with reported beneficial effects on human health. The link between the microbial content of dairy foods and the healthy human microbiome is highlighted.

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Kunto, Yohanes Sondang, and Hilde Bras. "Ethnic Group Differences in Dietary Diversity of School-Aged Children in Indonesia: The Roles of Gender and Household SES." Food and Nutrition Bulletin 40, no. 2 (May 2, 2019): 182–201. http://dx.doi.org/10.1177/0379572119842993.

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Background: Despite the importance of dietary diversity for nutritional status, studies on issues surrounding ethnicity and dietary diversity in developing countries are limited. Objective: We analyzed cross-ethnic differences in dietary diversity and examined the roles of gender and household socioeconomic status (SES) in 3 Indonesian ethnic groups with different kinship systems: Javanese (bilateral), Batak (patrilineal), and Minangkabau (matrilineal). Methods: Data were from the Indonesian Family Life Survey 2000-2015 that consisted of 6478 school-aged children (7-12 years of age) born to 3878 mothers. The children’s dietary diversity was measured using a Berry-Index. We used cluster-robust multivariate linear regression models. Results: Gendered dietary diversity occurred for ethnic groups with unilineal kinship but was less evident for ethnic with bilateral kinship. Batak and Minangkabau girls, rather than boys, had higher dietary diversity because boys from these 2 ethnic groups consumed low-status foods (eg, tubers and vegetables) less often. Household SES influenced ethnic-related dietary diversity differently, perhaps because of food culture. Batak children from lower SES households consumed fruits and dairy products less often, most likely to enable them to consume the pricier but culturally preferable animal-source foods. This lowered their dietary diversity. Conclusion: The overall results indicate gendered and household SES-related effects of ethnicity on dietary diversity. Nutrition interventions targeting boys should be on policy-makers’ agendas. Boys should be advised to consume healthy low-status foods more often to improve their dietary diversity. The Batak case shows that children from lower SES backgrounds should depend less on the pricier foods to enable them varying their diet better.

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Muhammad, Rosmaliza, Mohd Salehuddin Mohd Zahari, and Mohd Shazali Md. Sharif. "Impact of Technology Advancement on the Malaysian Ethnics Festival Foods and its Foodways." Asian Journal of Behavioural Studies 3, no. 10 (March 13, 2018): 53. http://dx.doi.org/10.21834/ajbes.v3i10.80.

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This study explores the impact of technology advancement in Malaysian ethnic festival foodways and how it affects the practices of young generations. The informers involved three major ethnics groups (Malays, Chinese and Indian) in Klang Valley, Malaysia. The alteration eases the heavy burden or workload in preparation and consumption of festival food. It introduced the emergence of cooking equipments and new utensils. The traditional equipment used has gradually been overtaken by modern equipment. The preparation festival foods are becoming much faster, effective and efficient. Nevertheless, the alterations explicitly lessen the practices of foodways among the community members particularly the young generations. Keywords: Ethnic Festival foods; Foodways; Malaysia; PracticeseISSN 2398-4295 © 2018. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open-access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.

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Yeo, Penny Liu Qing, Xinyan Bi, Michelle Ting Yun Yeo, and Christiani Jeyakumar Henry. "Energy Content and Nutrient Profiles of Frequently Consumed Meals in Singapore." Foods 10, no. 7 (July 19, 2021): 1659. http://dx.doi.org/10.3390/foods10071659.

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Singapore is a multi-ethnic country with a great variety of traditional ethnic cuisines. In this modern society where there is an increasing prevalence of obesity, it is important to know the nutritional content and energy density of our foods. However, there have been little data on the nutritional content of our local foods. The energy density and nutrient content of 45 commonly consumed meals by three ethnic groups in Singapore (Chinese, Malay, and Indian) were assessed in this study. Chinese, Malay, and Indian cuisines had an average energy density of 661, 652, and 723 kJ/100 g, respectively. Moreover, the macronutrient content is different between the different ethnic groups. Compared to Chinese and Malay cuisines, Indian cuisine contained lower protein but higher fat and carbohydrate content (p = 0.03). From the mineral analysis of the ethnic foods, we found out that Chinese cuisines contain significantly higher sodium (average of 238 mg/100 g) than Malay cuisines (p = 0.006) and Indian cuisines (p = 0.03). Knowing the caloric density and nutrition content of local ethnic foods may aid hawkers and government officials in developing healthier options to tackle Singapore’s obesity epidemic.

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Reyes-Ortiz, Carlos A., Hyunsu Ju, Karl Eschbach, Yong-Fang Kuo, and James S. Goodwin. "Neighbourhood ethnic composition and diet among Mexican-Americans." Public Health Nutrition 12, no. 12 (March 3, 2009): 2293–301. http://dx.doi.org/10.1017/s1368980009005047.

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AbstractObjectivesWe explore the association between a neighbourhood’s ethnic composition and the foods and nutrients consumed by Mexican-Americans.DesignCross-sectional survey of a large national sample, from the Third National Health and Nutrition Examination Survey (1988–94), was linked to the 1990 Census. The outcomes were food frequencies and serum levels of micronutrients. The variable of interest was percentage of Mexican-Americans at the census tract level.SettingUnited States.SubjectsA total of 5306 Mexican-American men and women aged 17–90 years.ResultsIncreased percentage of Mexican-Americans at the census tract level was associated with less consumption of fruits, carrots, spinach/greens and broccoli and with lower serum levels of Se, lycopene, α-carotene, vitamin C and folate. By contrast, increased percentage of Mexican-Americans at the census tract level was associated with more consumption of corn, tomatoes, hot red chilli peppers and legumes such as beans, lentils or chickpeas.ConclusionsAn increased percentage of Mexican-Americans at the census tract level was associated with less consumption of selective foods (e.g. some fruits, broccoli) and low levels of serum Se or vitamin C, but it was associated with more consumption of other foods (e.g. legumes, tomatoes, corn products) that may have positive effects on health in this population.

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Stephenson, Briana J. K., Daniela Sotres-Alvarez, Anna-Maria Siega-Riz, Yasmin Mossavar-Rahmani, Martha L. Daviglus, Linda Van Horn, Amy H. Herring, and Jianwen Cai. "Empirically Derived Dietary Patterns Using Robust Profile Clustering in the Hispanic Community Health Study/Study of Latinos." Journal of Nutrition 150, no. 10 (July 25, 2020): 2825–34. http://dx.doi.org/10.1093/jn/nxaa208.

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ABSTRACT Background Latent class models (LCMs) have been used in exploring dietary behaviors over a wide set of foods and beverages in a given population, but are prone to overgeneralize these habits in the presence of variation by subpopulations. Objectives This study aimed to highlight unique dietary consumption differences by both study site and ethnic background of Hispanic/Latino populations in the United States, that otherwise might be missed in a traditional LCM of the overall population. This was achieved using a new model-based clustering method, referred to as robust profile clustering (RPC). Methods A total of 11,320 individuals aged 18–74 y from the Hispanic Community Health Study/Study of Latinos (2008–2011) with complete diet data were classified into 9 subpopulations, defined by study site (Bronx, Chicago, Miami, San Diego) and ethnic background. At baseline, dietary intake was ascertained using a food propensity questionnaire. Dietary patterns were derived from 132 food groups using the RPC method to identify patterns of the general Hispanic/Latino population and those specific to an identified subpopulation. Dietary patterns derived from the RPC were compared to those identified from an LCM. Results The LCM identified 48 shared consumption behaviors of foods and beverages across the entire cohort, whereas significant consumption differences in subpopulations were identified in the RPC model for these same foods. Several foods were common within study site (e.g., chicken, orange juice, milk), ethnic background (e.g., papayas, plantain, coffee), or both (e.g., rice, tomatoes, seafood). Post hoc testing revealed an improved model fit in the RPC model [Deviance Information Criterion DICRPC = 2.3 × 104, DICLCM = 9.5 × 106]. Conclusions Dietary pattern behaviors of Hispanics/Latinos in the United States tend to align by ethnic background for some foods and by location for other foods. Consideration of both factors is imperative to better understand their contributions to population health and developing targeted nutrition intervention studies.

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wurgaft, benjamin aldes. "Incensed: Food Smells and Ethnic Tension." Gastronomica 6, no. 2 (2006): 57–60. http://dx.doi.org/10.1525/gfc.2006.6.2.57.

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Smell, often characterized as our least evolved or most "base" sense, is often invoked in ethnocentrist and racist discourse intended to create barriers between groups. The offensive smells of a given group's foods are often cited as a reason why they must be kept out of a pre-existing community. This essay argues that the reasons for this phenomenon are rooted in our anxiety about smell itself: it represents a pathway through which the particles of food literally penetrate us: a point of vulnerability. By examining a range of cases, from that of the medieval "Jewish odor" to the modern smells of Indian cooking in middle American kitchens, this essay explores the persistent connection between food smells and inter-ethnic tension.

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Palaniswamy, Usha, and Zafar Bokhari. "(156) New Entrepreneurial Approach: A Model for Asian Herbal Products with Small Business Management Strategies." HortScience 40, no. 4 (July 2005): 1064C—1064. http://dx.doi.org/10.21273/hortsci.40.4.1064c.

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The important effect of dietary factors on health status has been recognized since antiquity. Since the discovery of the beneficial effects of dietary phytochemicals and bioactives, a new dimension of foods have emerged in the market. These “functional foods” are being developed by all major food companies and new ones are regularly brought into the market. While developing new functional foods and nutraceuticals, the association and identification of such foods and beverages with traditional foods and medicinal preparations, and/or popular forms of existing products are bound to bring long-standing consumer acceptance, which is an important desirable factor in sales and marketing. Following this concept, Zafi Beverages, Inc., Chicago, is developing a new line of functional products (new herbal teas and energy drinks). Zafiis also introducing a unique marketing and distribution system to create a new team of entrepreneurs, providing an excellent opportunity for growth in sales and marketing to new entrepreneurs. It targets ethnic entrepreneurs by offering an opportunity to use their networking abilities and be part of an exciting new partnership in the new host country, as well as a strategic business plan. The ethnic entrepreneurs are also constantly in contact with their consumers by virtue of the existing ethnic allegiance and cohesion and are able to identify the consumer needs and concerns directly. These small ethnic entrepreneurial networks can be identified as distinct “micro-marketing systems” within the national economy. The advertised market potential for Zafi is summarized to include an offer of immediate cash flow, more revenue and profits, marketing and financial education support, as well as a promising new line of products.

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LONG, LUCY M. "CULTURAL POLITICS IN CULINARY TOURISM WITH ETHNIC FOODS." Revista de Administração de Empresas 58, no. 3 (June 2018): 316–24. http://dx.doi.org/10.1590/s0034-759020180313.

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Leung, G. "NEWS AND VIEWS: Ethnic foods in the UK." Nutrition Bulletin 35, no. 3 (August 20, 2010): 226–34. http://dx.doi.org/10.1111/j.1467-3010.2010.01840.x.

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Hall, Martin. "Congratulations letter for launching Journal of Ethnic Foods." Journal of Ethnic Foods 1, no. 1 (December 2014): 2. http://dx.doi.org/10.1016/j.jef.2014.11.002.

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Chun, Kyung-soo. "Why Artificial Intelligence is important for ethnic foods?" Journal of Ethnic Foods 5, no. 2 (June 2018): 75. http://dx.doi.org/10.1016/j.jef.2018.05.001.

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Tamime, A. Y. "Himalayan Fermented Foods - Microbiology, Nutrition and Ethnic Values." International Journal of Dairy Technology 64, no. 4 (October 12, 2011): 598. http://dx.doi.org/10.1111/j.1471-0307.2011.00689.x.

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Tamang, Jyoti Prakash, and Namrata Thapa. "Some nonfermented ethnic foods of Sikkim in India." Journal of Ethnic Foods 1, no. 1 (December 2014): 29–33. http://dx.doi.org/10.1016/j.jef.2014.11.008.

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Kwon, Dae Young. "Ethnic foods and their taste: salt and sugar." Journal of Ethnic Foods 4, no. 3 (September 2017): 133–34. http://dx.doi.org/10.1016/j.jef.2017.08.003.

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Kwon, Dae Young. "Why data creation is important for ethnic foods." Journal of Ethnic Foods 4, no. 4 (December 2017): 211–12. http://dx.doi.org/10.1016/j.jef.2017.11.004.

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Ngo, Joy, Mirjana Gurinovic, Lene Frost-Andersen, and Lluís Serra-Majem. "How dietary intake methodology is adapted for use in European immigrant population groups – a review." British Journal of Nutrition 101, S2 (July 2009): S86—S94. http://dx.doi.org/10.1017/s0007114509990614.

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Immigrants comprise a noteworthy segment of the European population whose numbers are increasing. Research on the dietary habits of immigrants is critical for correctly providing diet counselling and implementing effective interventions. The aim of the present study was to identify the presently used methods and adaptations required for measuring dietary intake in European immigrant groups. A comprehensive review strategy included a structured MEDLINE search, related references and key expert consultations. The review targeted adults from non-European union (European union-15 countries) ethnic groups having the largest populations in Europe. As studies evaluating nutrient intake were scarce, papers evaluating intake at the level of foods were included. Forty-six papers were selected. Although Eastern Europe, Turkey, Africa (North, Sub-Saharan and Afro-Caribbean), Asia and Latin America represented the most numerous immigrant groups, papers on dietary intake were not available for all populations. Interview-administered FFQ and repeated 24 hour recalls were the most frequently applied instruments. Inclusion of ethnic foods and quantification of specific portion sizes of traditional foods and dishes in assessment tools as well as food composition databases were commonly identified problems. For FFQ, food list elaboration required particular consideration to reflect key ethnic foods and relative contribution to nutrient intake. Extra efforts were observed to overcome cultural barriers to study participation. Evaluating dietary intake of immigrant populations requires special attention to various methodological aspects (sampling, recruiting, instruments used, method of administration, food composition database, acculturation, etc.) so as to adequately address the range of socio-cultural factors inherent in these nutritionally at risk target groups.

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Has, Eka Mishbahatul Mar'ah, Amira Aulia, Tiyas Kusumaningrum, and Ferry Efendi. "Ethnic Foods Diet Program Improve Self-Efficacy and Diet Compliance Among Type 2 Diabetic Patients." Jurnal Ners 14, no. 2 (January 2, 2020): 155. http://dx.doi.org/10.20473/jn.v14i2.16642.

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A well-balanced diet is one of the four pillars of diabetes self-management. Patient's culture strongly influences intake food. Diabetic dietary guidelines which fit with the patient's culture is expected to improve patient's self-efficacy and diet compliance. This study was aimed to analyze the effect of ethnic foods diet program in improving self-efficacy and diet compliance among Type-2 Diabetes Mellitus (T2DM) patients. This was quasy experiment research with pre and post-test control design. The population was 112 T2DM patients from Sasak Tribes, West Nusa Tenggara. Samples were 36 respondents, divided into intervention (18) and control (18) groups. The independent variable was the ethnic food diet (EFD) program, while the dependent variables were patient's self-efficacy and diet compliance. Data were collected using self-efficacy questionnaire and a 24-hour dietary recall form. Data were then analyzed using Wilcoxon Signed Rank Test and Mann Whitney U Test. The result showed differences in self-efficacy between pre and post-test in the treatment group (p=0,001), but there were no differences in the control group. There were differences in diet compliance in the treatment group (p=0,001), but there were no differences in the control group. There were differences between treatment and control groups on self-efficacy (p=0,000) and diet compliance (p=0,000). Ethnic foods diet program can improve self-efficacy and diet compliance among T2DM patients because more comfortable and easier to be applied. Nurses can apply ethnic foods diet program as an intervention to promote healthy diet for T2DM patients.

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Haruminori, Amanda, Nathania Angelia, and Andrea Purwaningtyas. "MAKANAN ETNIK MELAYU: TEMPOYAK." Jurnal Antropologi: Isu-Isu Sosial Budaya 19, no. 2 (January 21, 2018): 125. http://dx.doi.org/10.25077/jaisb.v19.n2.p125-128.2017.

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Traditional food is considered as one of the identities that makes a nation, and it is caused by the varieties of cultures. Tempoyak (asam durian) is one of the examples of traditional foods, specifically for the Malayan ethnic, and it is widely known in Palembang. The majority of Palembang citizens are known to be nomads, and since durians are abundant in Sumatra, food processing is done to increase shelf life. Tempoyak is the result of fermenting durian for 3-7 days by adding salt into the fruit. Fermentation is one of the many ways of food processing. The fermentation of durian gives tempoyak a unique flavour that combines sourness from the fermentation process and sweetness from the fruit itself. Fermentation is one of the most well-known food processing in Indonesia, and has been known for years. To the Malayan ethnics, tempoyak has a unique taste that can increase ones appetite, and it is usually used as a complementary food for rice, and also spices. One of the foods that use a tempoyak spices is brengkes.

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Langellier, Brent A., and Philip M. Massey. "Nutrition activation and dietary intake disparities among US adults." Public Health Nutrition 19, no. 17 (June 13, 2016): 3123–34. http://dx.doi.org/10.1017/s1368980016001464.

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AbstractObjectiveTo introduce the concept ‘nutrition activation’ (the use of health and nutrition information when making food and diet decisions) and to assess the extent to which nutrition activation varies across racial/ethnic groups and explains dietary disparities.DesignCross-sectional sample representative of adults in the USA. Primary outcome measures include daily energy intake and consumption of sugar-sweetened beverages (SSB), fast foods and sit-down restaurant foods as determined by two 24 h dietary recalls. We use bivariate statistics and multiple logistic and linear regression analyses to assess racial/ethnic disparities in nutrition activation and food behaviour outcomes.SettingUSA.SubjectsAdult participants (n 7825) in the 2007–2010 National Health and Nutrition Examination Survey.ResultsNutrition activation varies across racial/ethnic groups and is a statistically significant predictor of SSB, fast-food and restaurant-food consumption and daily energy intake. Based on the sample distribution, an increase from the 25th to 75th percentile in nutrition activation is associated with a decline of about 377 kJ (90 kcal)/d. Increased nutrition activation is associated with a larger decline in SSB consumption among whites than among blacks and foreign-born Latinos. Fast-food consumption is associated with a larger ‘spike’ in daily energy intake among blacks (+1582 kJ (+378 kcal)/d) than among whites (+678 kJ (+162 kcal)/d).ConclusionsNutrition activation is an important but understudied determinant of energy intake and should be explicitly incorporated into obesity prevention interventions, particularly among racial/ethnic minorities.

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Chuang, Hui-Tun. "The Rise of Culinary Tourism and Its Transformation of Food Cultures: The National Cuisine og Taiwan." Copenhagen Journal of Asian Studies 27, no. 2 (September 17, 2009): 84–108. http://dx.doi.org/10.22439/cjas.v27i2.2542.

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The rise of culinary tourism reflects political and economic transformations in Taiwan. This paper examines the relationship between the anxiety of the identity crisis is bubbling up in Taiwan and the way in which dietary culture becomes an important part of identity practice. Traditional Taiwanese cuisine has recently been given new recognition through the practice of culinary tourism. Previously disappearing ethnic foods have regained visibility in the haute cuisine market. The trend of ethnic cuisine restoration is a worldwide phenomenon; yet, in the Taiwanese case, it is unique because the particular food consumption pattern reflects the reconstruction of national identity as a significant reaction to previous colonial experiences and the globalization of food cultures. By analyzing the political transformations at macroscale of nation-state and the social phenomenon at microscale of food cultures, I will illustrate the social milieu which accounts for the changing cultural images of Taiwanese foods, as well as the way in which cultural identity is fashioned by producing and consuming these cultural images.

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Bennett, Grace, Shuhua Yang, Laura Bardon, and Eileen Gibney. "Development of an Online Dietary Recall Tool Suitable for Use Among Ethnic Groups Living in Ireland: A Study Protocol." Current Developments in Nutrition 5, Supplement_2 (June 2021): 104. http://dx.doi.org/10.1093/cdn/nzab035_012.

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Abstract Objectives To develop Foodbook24, an online dietary recall tool, for use among various population groups in Ireland and compare its use to traditional dietary recall methods Methods The existing food list within Foodbook24 was expanded to include foods frequently consumed by Polish and Brazilian adults. Common foods consumed by the Irish population that were not included in the original food list were also added. The composition of foods per 100g, portion sizes and food portion images were collated for all additional foods. These data were retrieved from available national food composition and food consumption databases and other published sources. To test the completeness of the expanded food list n = 20 participants from each cohort (Irish, Polish, Brazilian) were recruited. Participants completed a personal reflection of their diet using a Pinterest Board of 30–40 images to represent foods they consume often, accompanied by an audio clip explaining food choices, eating patterns and how/where they prepare and serve their meals. Later participants completed two 24 hour dietary recalls using the modified Foodbook24 and an evaluation questionnaire to assess their likeability of the tool. A second cohort of n = 60 from each group were recruited to complete 24 hour dietary recalls using traditional interviewer led methods and Foodbook24, in a randomised manner, to test the comparability of food and nutrient intakes from each method Results A total of 136 additional Irish, 26 Polish and 34 Brazilian foods were added to Foodbook24. Examination of participants’ likeability and compatibility with the tool is ongoing. Food items commonly mentioned in the Pinterest study that are missing from the updated food list will be added and preliminary analysis on the 24 hour dietary recalls will be completed. Intakes recorded via interviewer led recalls and Foodbook24 will be compared and significant differences analysed to assess the compatibility of the updated Foodbook24 tool among populations in Ireland Conclusions Food choice varies between population groups. The use of novel dietary assessment tools, such as Foodbook24, should be assessed among a diverse range of groups before it is deemed an accurate method of examining dietary intakes of an entire population. Funding Sources Food Nutrition Security Cloud has received funding from the EU's Horizon 2020 Research and Innovation programme.

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WALTER, REGINALD H., and SHIRLEY C. SEEGER. "Water Activity and Moisture Content of Selected Foods of Commerce in Hawaii." Journal of Food Protection 53, no. 1 (January 1, 1990): 72–74. http://dx.doi.org/10.4315/0362-028x-53.1.72.

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Refrigeration and the use of certain food additives were studied as optional means of influencing the water activity (aw) of a selection of ethnic foods in Hawaiian commerce. The aw was measured at 27.6 and 6.7°C. The former temperature did not result in any of the aw <0.97, a value conducive to spoilage and the growth of Clostridium botulinum, whereas the latter temperature did not result in aw >0.89, a value more in the vicinity of a biologically safe food environment. The foodstuff (Manapua) with the lowest gravimetric moisture content (35.9%) gave among the highest aw (0.88) at the lower temperature, thereby showing no relationship, necessarily, between total moisture content and aw. The lower temperature was recommended as the storage and holding temperature for the ethnic foods in the tropical environment. The additives (acetic, propionic and butyric acids, glycerol, propyleneglycol, potato starch, and Guar gum) did not have any appreciable impact on aw (at 26.7°C).

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Khokhar, Santosh, SaraD Garduño-Diaz, Luisa Marletta, DanitR Shahar, JaneD Ireland, Martine Jansen-van der Vliet, and Stefaan de Henauw. "Mineral composition of commonly consumed ethnic foods in Europe." Food & Nutrition Research 56, no. 1 (January 2012): 17665. http://dx.doi.org/10.3402/fnr.v56i0.17665.

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Khokhar, Santosh, Olusegun James Oyelade, Luisa Marletta, Danit Shahar, Jane Ireland, and Stefaan de Henauw. "Vitamin composition of ethnic foods commonly consumed in Europe." Food & Nutrition Research 56, no. 1 (January 2012): 5639. http://dx.doi.org/10.3402/fnr.v56i0.5639.

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Ten Eyck, Toby A. "Foodborne Outbreaks in Ethnic Foods: Exit, voice, and loyalty." Journal for the Study of Food and Society 4, no. 2 (September 2000): 3–8. http://dx.doi.org/10.2752/152897900786732835.

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Min, Kye-Hong, and Seunghoon Han. "Local consumers’ perceptions and preferences for Asian ethnic foods." International Journal of Tourism Sciences 17, no. 3 (July 3, 2017): 165–79. http://dx.doi.org/10.1080/15980634.2017.1349628.

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Avila-Nava, Azalia, Isabel Medina-Vera, Pamela Rodríguez-Hernández, Martha Guevara-Cruz, Pamela K. Heredia-G Canton, Armando R. Tovar, and Nimbe Torres. "Oxalate Content and Antioxidant Activity of Different Ethnic Foods." Journal of Renal Nutrition 31, no. 1 (January 2021): 73–79. http://dx.doi.org/10.1053/j.jrn.2020.04.006.

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Kwon, Dae Young. "Association of Southeast Asian Nations workshop on ethnic foods." Journal of Ethnic Foods 2, no. 4 (December 2015): 145–46. http://dx.doi.org/10.1016/j.jef.2015.11.008.

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Kharel, Niki, Uma Palni, and Jyoti Prakash Tamang. "Microbiological assessment of ethnic street foods of the Himalayas." Journal of Ethnic Foods 3, no. 3 (September 2016): 235–41. http://dx.doi.org/10.1016/j.jef.2016.01.001.

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Cui, Hong-Jing, Kim-Shyan Fam, and Tai-Yang Zhao. "Regulatory focus and message framing’s effects on intention to consume ethnic food in China." British Food Journal 122, no. 6 (May 13, 2019): 1969–82. http://dx.doi.org/10.1108/bfj-09-2018-0637.

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Purpose The purpose of this paper is to examine the effect of regulatory focus on Chinese consumers’ intention to consume ethnic food, the mediating role of food neophobia and the moderating role of message framing with regard to regulatory focus and ethnic food consumption. Design/methodology/approach Lab experiments method was used in this paper, two studies were designed to test the relationship between regulatory focus, food neophobia, message framing and intention to eat ethnic food. Study 1 was to test the influence of regulatory focus on intention to eat ethnic food, and the mediation role of food neophobia. Study 2 was to test the moderation role of message framing. Findings Results indicated that consumers with promotion focus have higher intention to eat ethnic food than consumers with prevention focus. Prevention-focus consumers have higher food neophobia, which leads to lower intention to eat ethnic food. Food neophobia plays the mediating role in the relationship between regulatory focus and intention to eat ethnic food. Regulatory fit can increase consumers’ intention to eat ethnic food. Promotion-focus consumers show higher eating intention in gain-framing situation, while prevention-focus consumers show higher eating intention in loss-framing situation. Research limitations/implications The study was undertaken in China. Further studies should include respondents living in countries other than China. Practical implications This research provides a venue for marketers of destination tourism, especially for ethnic food marketers to introduce and advertise ethnic foods to tourists. Regulatory fit is important for destination tourism. To improve consumers’ eating intention, this research suggests that ethnic food marketers should pay attention to regulatory focus of consumers from different regions and cultural background, and design corresponding message framing for consumers with different regulatory focus to form regulatory fit. Originality/value First, this study has proposed and tested regulatory focus’ effect on intention to consumer ethnic food. Food neophobia is used to explain the mechanism of relation between regulatory focus and intention to eat ethnic food. Also, message framing is introduced to define the boundary of relation between regulatory focus and intention to eat ethnic food.

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Trofholz, Amanda, Allan Tate, Jayne A. Fulkerson, Mary O. Hearst, Dianne Neumark-Sztainer, and Jerica M. Berge. "Description of the home food environment in Black, White, Hmong, Latino, Native American and Somali homes with 5–7-year-old children." Public Health Nutrition 22, no. 5 (November 27, 2018): 882–93. http://dx.doi.org/10.1017/s136898001800280x.

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AbstractObjectiveTo categorize the home food environment and dietary intake of young children (5–7 years old) from racially/ethnically diverse households using objectively collected data.DesignCross-sectional study.SettingIn-home observations in Minneapolis/Saint Paul, Minnesota, USA.SubjectsFamilies with 5–7-year-old children who identified as Black, White, Hmong, Latino, Native American or Somali.ResultsThere were many significant differences by race/ethnicity for child dietary intake and for the home food environment, with specific patterns emerging by race/ethnicity. For example, Somali children had high Healthy Eating Index-2010 (HEI-2010) scores, but low daily intakes of fruits and vegetables. Black children had low HEI-2010 scores and a pattern of low intake of healthful foods and high intake of unhealthful foods. White and Latino families had high levels of both healthful and unhealthful home food availability and children with high HEI-2010 scores.ConclusionsResults indicate that the home food environment of young children varies across racial/ethnic group. Study findings also provide new information regarding the home food environment of young children in previously understudied racial/ethnic groups and indicate that interventions working to improve the home food environment and dietary intake of children may want to consider race/ethnicity.

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Bardin, Sarah, Liana Washburn, and Elizabeth Gearan. "Disparities in the Healthfulness of School Food Environments and the Nutritional Quality of School Lunches." Nutrients 12, no. 8 (August 8, 2020): 2375. http://dx.doi.org/10.3390/nu12082375.

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The Healthy, Hunger-Free Kids Act (HHFKA), a public law in the United States passed in 2010, sought to improve the healthfulness of the school food environment by requiring updated nutrition standards for school meals and competitive foods. Studies conducted since the passage of the HHFKA indicate improvements in the food environment overall, but few studies have examined whether these improvements varied by the socioeconomic and racial/ethnic composition of students in schools. To better understand the extent of disparities in the school food environment after HHFKA, this paper examined differences in the healthfulness of school food environments and the nutritional quality of school lunches by the school poverty level and racial/ethnic composition of students using data from the School Nutrition and Meal Cost Study. Results from chi-square analyses showed lower proportions of high poverty, majority black, and majority Hispanic schools had access to competitive foods, while higher proportions of these schools had a school wellness policy in addition to a district wellness policy. The overall nutritional quality of school lunches, as measured by total Healthy Eating Index (HEI)-2010 scores, did not vary significantly across school types, although some HEI component scores did. From these findings, we concluded that there were disparities in the school food environment based on the socioeconomic and racial/ethnic composition of students in schools, but no significant disparities in the overall nutritional quality of school lunches were found.

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Vernez Moudon, Anne, Adam Drewnowski, Glen E. Duncan, Philip M. Hurvitz, Brian E. Saelens, and Eric Scharnhorst. "Characterizing the food environment: pitfalls and future directions." Public Health Nutrition 16, no. 7 (April 10, 2013): 1238–43. http://dx.doi.org/10.1017/s1368980013000773.

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AbstractObjectiveTo assess a county population's exposure to different types of food sources reported to affect both diet quality and obesity rates.DesignFood permit records obtained from the local health department served to establish the full census of food stores and restaurants. Employing prior categorization schemes which classified the relative healthfulness of food sources based on establishment type (i.e. supermarkets v. convenience stores, or full-service v. fast-food restaurants), food establishments were assigned to the healthy, unhealthy or undetermined groups.SettingKing County, WA, USA.SubjectsFull census of food sources.ResultsAccording to all categorization schemes, most food establishments in King County fell into the unhealthy and undetermined groups. Use of the food permit data showed that large stores, which included supermarkets as healthy food establishments, contained a sizeable number of bakery/delis, fish/meat, ethnic and standard quick-service restaurants and coffee shops, all food sources that, when housed in a separate venue or owned by a different business establishment, were classified as either unhealthy or of undetermined value to health.ConclusionsTo fully assess the potential health effects of exposure to the extant food environment, future research would need to establish the health value of foods in many such common establishments as individually owned grocery stores and ethnic food stores and restaurants. Within-venue exposure to foods should also be investigated.

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Otunola, Gloria Aderonke, and Danik Martirosyan. "Choosing Suitable Food Vehicles for Functional Food Products." Functional Foods in Health and Disease 11, no. 2 (February 16, 2021): 44. http://dx.doi.org/10.31989/ffhd.v11i2.764.

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Globally, there is a growing demand for functional foods that provide health benefits without changing current dietary habits. However, the world is made up of diverse societies that consist of a wide range of individuals from different ethnic and cultural backgrounds associated with different food choices and preferences. Functional foods resemble traditional foods but have been designed and tailored to confer physiological and health benefits that go beyond their nutritional function. Of the seven-step cycle involved in functional food production, choosing a suitable food vehicle as a carrier of the bioactive components is essential. Therefore, this review explored the importance of food vehicles and how they can influence the acceptance of functional foods. Relevant scientific literature was electronically sourced from Google Scholar, Google, PubMed, databases of the Journals of Functional Foods in Health and Disease (JFFHD) and Bioactive Compounds in Health and Disease (BCHD) based on their mention or discussion of food choice and preference and food vehicles for food fortification or functional food production. These studies revealed that although functional foods are found virtually in all food categories, they are not homogeneously scattered over all segments of the growing market. Consumer demands and acceptance in terms of consumption patterns, ethnicity, culture, religion, and allergy, amongst others, need to be taken into consideration when choosing appropriate vehicles for functional food development.Keywords: food vehicles, functional foods, food fortification, food choice, food preference, fortification, phytonutrients, bioactive compounds

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Bati, V. V., and N. V. Boyko. "The Microbial Diversity and Its Dynamics in the Ethnic Fermented Foods of the Black Sea Region." Mikrobiolohichnyi Zhurnal 78, no. 5 (September 30, 2016): 53–64. http://dx.doi.org/10.15407/microbiolj78.05.053.

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Journal articles on the topic 'Ethnic foods'

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