Chapter 6 Nutrition Assessment of Older Adults Figure 6.8 cont. Characteristics of Selected Ethnic Diets JAPANESE AMERICANS FROM JAPAN Include:

● Rice ● Vegetables (including pickled and sea); fruits; salads ● ● Sugars as seasoning; ginseng; soy sauce

Exclude: ● Milk and milk products

KOREAN AMERICANS FROM SOUTH KOREA Include:

● Rice; noodles ● Leafy vegetables; kimchi (hot pickled cabbage); sea vegetables; hot peppers; seasonal fruits; mushrooms ● ● Lard and vegetable fat for frying; sesame oil; nuts and seeds; ginger; sugar as seasoning

Exclude: ● Milk and milk products

VIETNAMESE AMERICANS FROM VIETNAM Include:

● Rice; rice noodles; french bread and croissants ● Hot peppers; curries of asparagus and potatoes; salads; tropical fruits and vegetables; lemons and limes ● ● Sweets, candies; sweetened drinks; coffee; tea; butter

Exclude: ● Milk and milk products

NATIVE AMERICANS

Include: ● Southeast:

● Northeast: ● Midwest:

bison; beans; corn; melons; squashes; tomatoes

● Southwest: corn (many varieties); beans; squash; pumpkins; chili peppers; melons; pinenuts; cactus ● Northwest:

Exclude: ● Milk and milk products

ITALIAN AMERICANS FROM ITALY Include:

● Northern Italy: egg-based, ribbon-shaped pastas; cheese; cream; butter; meat; eggs ● Southern Italy: wheat pastas; artichokes, eggplants, peppers, and tomatoes; beans; olive oil

Source: Reprinted with permission from Cataldo CB, DeBruyne LK, Whitney EN. Nurition and Diet Therapy: Principles and Practices. 4th ed. Minneaplois: West Publishing;1995:4-6.

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