Diet Quality by Victor R. Preedy Lan-Anh Hunter & Vinood B. Patel

Author:Victor R. Preedy, Lan-Anh Hunter & Vinood B. Patel
Language: eng
Format: epub
Publisher: Springer New York, New York, NY

Food Choices and Practices of Hispanics

People’s decisions on what and when to eat are influenced by the interaction of cultural, personal, behavioral, social, and environmental factors. The literature reports that food preference is the main reason people make food choices. Other influencing factors on individuals’ food choices include habits, ethnic heritage, social interactions, availability, convenience, economy, emotional comfort, values, positive and negative associations toward determined food, body weight and image, and the nutritional content and health benefits of foods [32]. Because of these factors, differences in diet pattern and food choices are observed within Hispanic subgroups and among Hispanics and other ethnic groups.

The dietary guidelines for the US population establish five principal food groups: grains, fruits, vegetables, dairy, and protein foods [33]; differences in the distribution of servings within these major food groups are observed among Whites, Blacks, and Mexican Americans (n = 431) [34]. Blacks and MAs obtain higher percentages of all nutrients from the meat group (read meat, fish, poultry, and eggs) than Whites. Milk and milk products were the main contributors of calcium for all ethnic groups, and dried and fluid milk was the major contributor to calories and protein, in all ethnic groups, as well as the major contributor of carbohydrates, total and saturated fat, and cholesterol for Blacks and MAs; while the cream and ice cream subgroup was the main provider of these nutrients for Whites. Meanwhile, MAs consumed the greatest percentage of calories, carbohydrates, and proteins and the least amount of dietary fiber from grains. Vegetables were the greatest contributors of fiber for Whites, while for MAs, it was legumes, and for Blacks, it was grains. Whites consumed a greater percentage of calories from high-fat foods than the other ethnic groups, and Blacks consumed the greatest consumption of fried foods.

Other study reported similar findings [35]; the mean calorie intake was higher among Whites (2,023 ± 991.0), followed by MAs (1,902 ± 971.7) and Blacks (1,730 ± 815.6). MAs had the highest intakes of carbohydrates (119 ± 31.1 g/1,000 kcal, p < 0.05) and the lowest total fat intake (39 ± 12.2g/1,000 kcal, p < 0.05). Even though intakes of saturated fat and cholesterol were not statistically significant among the three ethnic groups, Blacks had the highest cholesterol intakes (206.1 ± 207.4 mg/1,000 kcal), and Black males had the highest intakes of saturated fat (13.2 ± 6.2 g/1,000 kcal). Meanwhile, no significant differences were observed in the intakes of vitamin A, expressed in retinol equivalents (RE), and vitamin C; but Blacks had the highest intake of these nutrients (888.6 ± 1450.4RE/1,000 kcal and 60.9 ± 70.6 mg/1,000 kcal, respectively). Mean intakes of calcium and phosphorus were significantly higher for Whites compared with those for Blacks and MAs (330.8 ± 194.6 mg/1,000 kcal, 262.7 ± 159.6 mg/1,000 kcal, 255.2 ± 176.9 mg/1,000 kcal; p < 0.05). And finally, Blacks had the lower mean intake of fiber (7.2 ± 6.2 g/1,000 kcal, p < 0.05).

A study conducted among Anglo-Americans (AA) (n = 916) and MAs (n = 1,254) in the USA [36] found no differences in energy intake between AA and MA men (2,415 ± 46 vs. 2,414 ± 40, p = 0.985), but MA females consumed more calories than AA females (1,646 ± 25 vs. 1,590 ± 29, p = 0.008). In addition, MAs, both male and female, consumed less protein (as a percentage from total calories).

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