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School District Cafeterias: Ashley McClellan and Lacey Pettigrew

Cultural Competencies. of Hispanics, Hmongs, Native Americans, and African Americans. School District Cafeterias: Ashley McClellan and Lacey Pettigrew. Hispanic. Diet.

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School District Cafeterias: Ashley McClellan and Lacey Pettigrew

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  1. Cultural Competencies of Hispanics, Hmongs, Native Americans, and African Americans School District Cafeterias: Ashley McClellan and Lacey Pettigrew

  2. Hispanic Diet • The Mexican diet is rich in complex carbohydrates, which come from the corn and corn products, beans, rice, and breads they eat. • It contains protein in the form of beans, eggs, fish and shellfish, and a variety of meats. • It is also high in fat. • The nutrients most likely to be inadequately provided are calcium, iron, vitamin A, folate, and vitamin C.

  3. Hispanic Meals • Small meal for breakfast • Lunch (el almuerzo) is the main meal of the day. • La siesta is taken after lunch • La merienda is a snack eaten after lunch of coffee or rolls or sandwiches. This is informal and sometimes only taken by children. • La cena is a light dinner served around 9pm. • Sombremesa is a time after dinner where everyone talks and has after dinner drinks

  4. Native American Diet • Every month families living on reservations receive government commodities. • Commodities include canned and frozen meats, poultry, and fish; pastas; nonfat dry milk; cornmeal; low-fat refried beans; canned juice; corn syrup; dried fruits; and peanut butter. • Families can opt for fresh produce instead of canned.

  5. Hmong Diets • Main staple is white rice with vegetables, fish, meat and spices. • Breakfast is soup with rice, pumpkin, vegetables, and meat. • Lunch is fried or steamed rice and meat. • Fresh milk and cheese are typically unavailable which discourages the consumption of dairy products. • Fat content in the diet is low. • Few households in Laos eat sweets. Most don’t have ovens to bake. Steamed rice cakes are occasionally eaten.

  6. Hmong Eating and Food Preparation • Typically eat communally • Cooking methods include stir-frying, boiling, steaming, and roasting over an open fire. • Vegetable oils and pork fat are the principal fats used in cooking. • Food is usually chopped in uniform pieces before cooking. • Fish sauce and soy sauce, both of which are high in sodium, replace table salt. Hot peppers, ginger, garlic, coriander, coconut, and lemon grass are also used.

  7. African- American Meals • Common spices are Garlic, Pepper, Cloves, Nutmeg, Turmeric, Curry, and Lemons. • Common ingredients are Yams, Cassava Roots, Black-Eyed Peas, Cabbage, Watermelon, Chicken, Pork, Beef, Fish and Rice.

  8. African- American Food Preparation • Traditionally the woman of the family is in charge of the cooking and serving. • African-Americans from the southern part of the U.S. prepare foods by frying, barbecuing, and serving foods with gravy and sauces. Home-baked cakes and pies are also common.

  9. References http://ohioline.osu.edu/hyg-fact/5000/5254.html http://ohioline.osu.edu/hyg-fact/5000/5237html http://www.fns.usda.gov/fdd/recipes/hhp/fdpir-cookbk_river1.pdf http://ohioline.osu.edu/hyg-Fact/5000/5255.html http://www.africaguide.com/cooking.htm

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