Determinants of Food Intake

A. Food Choices. People choose foods—not nutrients—depending on cultural, social, personal, and situational factors, including ethnicity and family tradition. Fads affect food choices, and associations with rewards or punishment may explain some selections. The average American diet contains nearly 200 different foods.

People avoid foods that cause unpleasant symptoms and select those that are well tolerated. Food choices may be restricted or influenced by poverty, lack of transportation, limited availability of foods in stores, poor food storage facilities, lack of cooking facilities or skills, or limited time for food preparation. Advertising and food labeling strongly influence choices.

In the United States, economic factors tend to limit the variety of food intake rather than directly determine an inadequate diet. Low-income populations may be poorly educated and thereby less understanding of the food group classifications; their choices are determined by their likes and dislikes, influenced by advertising, and the appearance of meal items.

B. Ethnic Preferences. Diets of ethnic minority groups in the United States may be influenced by the nature of their traditional diets, and the extent to which the diet has been adapted to the typical American diet. Dietary patterns of African-Americans resemble the traditional diet more than does the diet of other minorities. The African-American diet shows a preference for “soul food” and contains yellow and dark-green leafy vegetables, pork, fish, and poultry, which provide vitamins A and C, thiamin, and protein. The extensive use of frying, overcooking of vegetables, high consumption of sodium, and a low intake of milk and other dairy products are unhealthy aspects of the African-American diet.

Hispanic American eat diets high in carbohydrates in the form of tortillas and rice. Corn, onions, tomatoes, and sweet potatoes are the dominant vegetables, with few leafy green vegetables and fruits. Dried beans are the dominant protein source, but Americanization of their diet is causing an increase in animal protein. In general the fiber content is high, and the proportion of animal fat to total calories is less than that in typical American diets. The diet may contain too much sodium and energy and may be deficient in calcium, iron, and vitamins A and C.

The primary source of energy in Asian/Pacific American diets is rice. Other carbohydrate foods such as wheat, noodles, and tubers are prominent. Compared to typical American diets, these diets are higher in vegetables, fruits, fish, and shellfish, but lower in meat and dairy foods. Native Americans have varying dietary patterns depending on their heritage and geographic location.

The traditional diets consist of a combination of foods such as mutton, game, fish, tortillas, fried bread, fruits, roots, corn, and wild greens. The diet has been altered by the addition of processed foods such as bologna, potato chips, carbonated beverages, and refined sugar products. The typical diet consumed today is high in carbohydrate, saturated fat, sodium, and sugar. Calcium intake is low.