Download Holly Kiehl Current Issues 337 Ellen Johnson 11-21

Holly Kiehl
Current Issues 337
Ellen Johnson
11-21-07
Cultural Foodways Paper
Mexican Culture
The United States of America is becoming increasingly diverse with influences from
around the world. Latinos are one of the largest non-European ethnic groups within the United
States, representing the continuing trend of migration to America. The Mexican culture has a
very exquisite cuisine that continues to influence the food habits of Americans, bringing more
spice to the American way of life. More so deliberately Americans have had a direct impact on
the Mexican culture inspiring a drastic alteration in their food habits that has contributed to much
of their health problems due to the exchange of fresh fruits and vegetables within homemade
meals for a higher fat and sugar content in processed food and beverages provided by industries.
In summary, this paper will provide an overview of the Mexican foodways in relation to the
medical and nutritional issues that are perceived to be problematic to the health of the individuals
within this culture.
The traditional diet within the Mexican culture varies greatly from region to region
within the Latin American countries resulting in a mixture of foods influenced by the “Spanish,
French, and Indian cuisine; thus indicating that there is no one specific Mexican diet” (Algert,
Brzezinski, & Ellison, 1998). The numerous regions all have slightly different ingredients
available which greatly determines the items that are accessible for consumption. A typical
example of this would be “whether corn or flour tortillas are consumed or whether beef or fish
dishes are served” (Algert et al., 1998). Some of the main specialties served in these regions are
described as follows: “In Northern Mexico meat is often seasoned with chile ancho, tomato,
oregano, and a typical cheese that is popular in that area and flour tortillas are more often
consumed than corn. In the Southern Pacific Coast a great variety of moles are available and
many types of insects are consumed. A mole is a sauce that is prepared using a mixture of dried
chilies, chocolates, cinnamon, sesame seeds, peanuts, other spices and ingredients, and chicken
broth, cooked over a chicken or turkey. This is usually served on special occasions with tortillas,
beans, and rice. The region near the Gulf of Mexico consumes large amounts of fish and
shellfish, which are served in variations. Farther inland many of the dishes contain ingredients
of tongue, beef, tuna, almonds, nopales, and chile ancho. In Central Mexico what is often
prepared as the main dishes include: quesadillas, tamals, and corn tortillas” (Algert et al., 1998).
Although there are slight variations among the differing regions, the staple foods are
predominant in all regions of Mexico. “The staple foods are traditionally served at most meals
and include chilies, corn, tomatoes, squash, and beans” (Kittler & Sucher, 2000). Beans are
served in numerous forms as side dishes or fillers in stuffed foods and are the main staple food
that is supplied at all meals including that of breakfast. Mexico is famous for their stuffed foods
such as tacos, enchiladas, tamales, quesadillas, and burritos. Tortillas, which were traditionally
homemade and more often purchased, are always “served warm with one-dish meals” (Kittler &
Sucher, 2000). Tortillas are very popular and are much like the American sandwich, where it
can range in complexity from the simplest ingredient of plain salsa to extravagantly filled with
meats, cheeses, vegetables, and salsa.
Traditionally the Mexican diet is based on a preferred “meal pattern of four to five daily
meals (breakfast, coffee break, lunch, late afternoon snack, and dinner); however meal cycles can
easily change and often depend upon factors of income, level of acculturation, and availability of
certain foods” (Kittler & Sucher, 2004). Most meals are eaten at home and together as a whole
family. “Breakfast often consists of a tortilla served with fried beans, eggs, or cereal and a
beverage of either coffee or hot chocolate.” The coffee break, which is served around brunch
time, usually “consists of a sweet yeast bread (pan dulce) or fruit with coffee containing a hint of
milk (café con leche).” Most often the lunch is the largest meal of the day and is a six-course
meal. Traditionally, “lunch meals usually entail beans and rice, bread or tortilla, and meat.”
Also on most occasions a vegetable, much like lettuce and tomato, and a beverage would be
available. More recently “lunches composed of soups, sandwiches, fruits, and either a beverage
of coffee or soda” has been a newly designed trend within the Mexican culture. The late
afternoon snack would be a “treat of sweet rolls, cakes, or cookies. Dinners remain very
accustomed and are much like the traditional lunches except much lighter” (Kittler & Sucher,
2004).
Much of the food consumed within the Mexican diet is associated with the
socioeconomic status of the family. This is very evident with their meat consumption, whereas
meat is rarely consumed as the main course but rather as a component within a dish. Some of the
most popular “proteins are beef, pork, poultry, and seafood. Eggs are the one ingredient that
remains the main source of protein for the Mexican culture for the reason that they are
inexpensive and widely distributed throughout countries” (Algert et al., 1998). A large portion
of a Mexican meal is based on the grain (carbohydrate) group, where much of the servings come
from “sources of rice, macaroni, spaghetti, oatmeal, and cold cereal. Milk is uncommonly
served as a beverage especially among the adults except in hot chocolate and café con leche.
The reason for the lack of milk may be due to the high prevalence of lactose intolerance within
the population” (Algert et al., 1998). A Mexican diet is enriched with many types of fresh
vegetables that are either homegrown in a garden by individual families or purchased at the local
markets. The varieties of vegetables include but are not limited to “squash, onions, cabbage,
tomatoes, and lettuce. Much of the vegetables consumed are ones that are made primarily of
starch like potatoes, corn and peas” (Kittler & Sucher, 2000). Usually the purchase and
consumption of fruit is rather limited in the Mexican culture; however if the income is fairly
adequate for the family, then the intake of fruit is much more prevalent. Some of the fruits that
are the most popular include that of “tropical fruit (papaya, pineapple, mango, and guava),
bananas, apples, and oranges” (Algert et al., 1998). Many desserts are intermixed within the
meals and some of the most popular ones consist of pastries such as pan dulce and churros (deepfried pastry with sprinkled sugar). Ice cream, candy, and cakes are increasingly gaining
popularity within the culture. Much of the food associated within the Mexican culture has
become highly influenced by the American cuisine, revealing that much of the manufactured and
processed food habits of Americans are becoming more acceptable within the Mexican cuisine.
Food plays a major role in family activities creating interaction between members. The
meal is often prepared by the wife or in some wealthier families servants partake in this duty.
Food is highly appreciated by all the members of the family and it is considered an insult to the
preparer of the meal if one does not finish the entire meal. Food sharing is very evident within
families, especially during social activities, and the well being of the whole family is always
considered before the individual.
Traditionally Mexicans believed in a “practice of hot-cold foods that is similar to that of
the Asian practice of yin-yang. Cold food has the connotation of weakness, whereas hot of
strengthen” (Kittler & Sucher, 2000). Therefore meals that contain a balance of hot and cold
foods are considered to promote a healthy well being, whereas unbalanced distributions of these
foods are known to create a potential for illness. Also it is believed that illnesses can be
classified as either hot or cold and if an individual develops an illness then it can be treated with
a diet enriched in foods of the opposite classification. Many herbal remedies are thought to be
able to cure certain symptoms of illnesses such as “chamomile that is believed to cure colic,
menstrual cramps, anxiety, insomnia, and itching eyes, boiled peanut broth is consumed to help
alleviate diarrhea, and papaya is thought to help cure digestive ailments, diabetes, asthma,
tuberculosis, and intestinal parasites” (Kittler & Sucher, 2000). Many people do not continue to
believe in these remedies and connotations of hot and cold as much as in the past; however these
beliefs are still withheld in the elderly.
There are many medical and nutrition issues that are witnessed within this culture that
dietitians need to take special note of for proper treatment and educating and/or counseling for
particular individuals. Like already mentioned, a high percentage of well-established Mexicans
who are living in the United States are adapting to many of the American food habits. This
adaptation has caused an increase in health problems that is becoming even more evident in the
Mexican population. “Lactose intolerance is seen in many individuals, where the intake of milk
products is rare causing deficiencies in calcium and riboflavin.” When milk is consumed it
generally is that of whole milk, which contains a high fat content. “Mexicans who become more
acculturated prefer to eat a diet high in red meats, white bread, sugared cereals, caffeinecontaining beverages, and soda drinks” (Kittler & Sucher, 2000). Much of a Mexican diet intake
is relatively high in fats, especially lard, and oils due to the frying techniques of much of the
food. “Although the traditional Mexican diet provided a plentiful source of vitamin A and C,
thiamin, niacin, B6, folate, phosphorus, zinc, and fiber; low intakes of these nutrients by
Mexicans have been noted with continuing to accept and adapt to American food habits. Also
deficiencies are perceived in low income households where malnutrition occurs due to lack of
proper food sources” (Kittler & Sucher, 2004). In contrast to the problem of malnutrition, the
prevalence of obesity among the Mexican population is increasingly high. “Persons from the
Mexican descent are two to four times more likely than whites to be overweight;” however
obesity may be perceived as a “status symbol as extra weight indicates health and well-being”
(Kittler & Sucher, 2004). As the presence of obesity continues to rise, so does the prevalence of
Type II diabetes mellitus; which is “two to five times higher in persons of Mexican descent than
in the white population” Also a higher occurring rate of “gallbladder disease and elevated
triglycerides levels are found among Mexicans” (Kittler & Sucher, 2004). These are some of the
major nutritional and medical issues faced by the Mexican culture.
There are many medical and nutritional problems that can arise when a women becomes
pregnant. For a woman who is pregnant within the Mexican culture, it is “forbidden to take
prenatal vitamins for it is considered a hot food; which pregnant women are not allowed to
consume while bearing a child for the reason that pregnancy is considered a hot illness”
(Geissler, 1998). For this reason it is very important that a mother-to-be has a well balanced diet
to ensure that there are not deficiencies in the vital nutrients for not only the health of the mother
but also for the developing fetus. After the child is born, breastfeeding is most often considered
the vital way to feed the infant for the optimal growth of the newborn; however “the initial milk
from the breast (colostrum) is considered bad milk and the infant is bottle fed until the breasts
fill” (Geissler, 1998). Many times a toddler develops “iron-deficiency anemia for the reason that
many are fed with bottles both milk and sweetened liquids like Kool-Aid, fruit juice and tea, thus
also causing tooth decay” (Kittler & Sucher, 2004). These are some of the major problems that
mothers-to-be encounter along with the newborn child among the Mexican culture.
To conclude, the Mexican culture has a very distinct foodway that provides much of the
needed nutrition that is vital for survival. However, like much of the existing cultures, there are
many nutritional and medical issues that are prevalent among this culture that is associated with
the general population, especially in pregnant women, infants, and children. It is evident that
many of the Mexican medical and nutritional issues are associated with the degree of
acculturation of American food habits.
References:
Algert, S., Brzezinski, E. & Ellison T (1998). Ethic and Regional Food Practices:
Mexican American Food Practices, Customs, and Holidays. The American Dietetic
Association.
Geissler, E (1998). Cultural Assessment. Tolland, Connecticut: Mosby.
Kittler, P & Sucher, K (2000). Cultural Foods. Belmont, California: Wadsworth.
Kittler, P & Sucher, K (2004). Food and Culture. Belmont, California: Wadsworth.