Salud Publica de Mexico
Volume 47, Issue 5, 2005, Pages 351-360

Dietary acculturation of Hispanic immigrants in Mississippi (Article) (Open Access)

Gray V.B.* , Cossman J.S. , Dodson W.L. , Byrd S.H.
  • a School Based Initiatives, FoodChange, New York, NY, United States, FoodChange, 39 Broadway, New York, NY 10006, United States
  • b Department of Sociology, Anthropology and Social Work, Social Science Research Center, Mississippi State University, United States
  • c School of Human Sciences, Mississippi State University, United States
  • d Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, United States

Abstract

Objective. Assisting Hispanic immigrants in making culturally acceptable food choices may affect their health for generations. As a relatively new enclave of Hispanics, Scott County, Mississippi, was chosen to study dietary acculturation and health concerns of immigrants. Material and Methods. The research method consisted of interviews with community representatives (N=11), a focus group (N=6), and interviews with Hispanic immigrants (N=18). Results. Community representatives mentioned availability influenced immigrants' food choices and suggested promoting cultural awareness and offering nutrition classes on local ingredients. Food cost, health concepts, food selection, and eating habits of children were salient themes from the focus group and interviews with Hispanics. Hispanic participants mentioned long work hours affect food selection and that US produce lacks freshness and flavor. Conclusions. Results indicate that an intervention must be formulated that preserves healthful dietary practices and minimizes the negative health aspects of acculturation to the "American diet.".

Author Keywords

Transients and migrants culture diet United States Mississippi Hispanic Americans

Index Keywords

information processing immigrant cost community human controlled study diet medical practice interview United States Hispanic eating habit cultural factor Article food preference working time awareness food preservation nutritional science flavor
Link
https://www.scopus.com/inward/record.uri?eid=2-s2.0-31644436893&doi=10.1590%2fS0036-36342005000500005&partnerID=40&md5=83b1e6e9ff5237854626bdf5dd56e643
DOI: 10.1590/S0036-36342005000500005
ISSN: 00363634
Cited by: 42
Original Language: English