The development of food patterns. 1973 Lenna Frances Cooper Memorial Leacture

Lowenberg, Miriam E.

doi:10.1016/s0002-8223(21)11653-0

Cited by 8 publications

(2 citation statements)

References 3 publications

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“…Historically, people eat what their forbearers ate and what their environment offers. Indeed, cultural food patterns are transmitted by example when caregivers inform children about desirable foods, how to eat them, and rules that govern conduct while eating (3,18). The socio-cultural inputs that influence dietary patterns are very complex and explain why once dietary patterns are entrenched, they are extremely Diets on Grand nTurk and Providenciales, the more affluent islands, were similar.…”

Section: Discussionmentioning

confidence: 99%

“…Only 3% of households on Middle Caicos, compared to Grand Turk (30%) and Providenciales (37%), were in Level 7 (Table 5). difficult to change (18). This, coupled with the fact that foods consumed in the islands were scalable and reproducible and scalable foods remain in the diet for a long period of time (6), strongly suggests that it is highly unlikely that appreciable changes in dietary patterns in the islands have occurred since this survey was done.…”

Section: Meat and Legumes Meat And Legumes Meat And Legumesmentioning

confidence: 98%

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Dietary habits, diversity and the indigenous diet of the turks and Caicos Islands implications for island-specific nutrition intervention

Maitland¹

2006

West Indian med. j.

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Objective: To describe dietary habits in the Turks and Caicos Islands. Design and Methods: Food frequency questionnaires were administered to female-household-heads of 144 households randomly selected from three islands ' voter's lists (Grand Turk [n = 48], Providenciales [n = 46] and Middle Caicos [n = 50]). Data were collected on the distribution of:(a) Households among Levels 0 -7 of a Food Group Scale, developed using the Cornell Technique of Scaling Dichotomous Data, and based on number of households that consumed seven food groups (meat and legumes, bread/cereals, fruits, vegetables, starchy roots/tubers/fruits; dairy and beverages) weekly; (b) Foods among four categories (common core, island core, occasional or rare) also based on weekly frequency of consumption. Results: Thirty per cent of households on Grand Turk and 37% on Providenciales were at level 7, the most varied and complex diets, compared to 3% for Middle Caicos, which exemplified the indigenous diet of local seafood, beans, and grits (corn) supplemented with imports eg rice and bread/flour. Middle Caicos had substantially fewer island core foods ([n = 16] from four food groups) than did Grand Turk (n = 29) and Providenciales (n = 30), which represented the 7-food groups and included 15 (94%) of Middle Caicos' island core foods. Conclusion: Providenciales and Grand Turk had more varied and complex diets. Understanding how various islands supplement the indigenous/traditional diet is imperative to develop and evaluate (a) island-specific nutrition intervention eg culturally appropriate nutrition education messages (eg to increase iron consumption); and (b) future research protocols.

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Section: Discussionmentioning

confidence: 99%

Section: Meat and Legumes Meat And Legumes Meat And Legumesmentioning

confidence: 98%

Dietary habits, diversity and the indigenous diet of the turks and Caicos Islands implications for island-specific nutrition intervention

Maitland¹

2006

West Indian med. j.

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Interaction between high‐risk infants and their mothers: The NCAST as an assessment tool

Farel

Freeman

Keenan

et al. 1991

Research in Nursing & Health

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Using the NCAST Feeding, Teaching, and HOME Scales, we tested 37 high‐risk infants matched with 37 healthy infants on gender, race, and socioeconomic status. All infants were 8 months old. A one‐to‐one matched case‐control design was used to determine whether increased risk of impaired mother—infant interaction was associated with case status. Conditional logistic regression was used to control for possible confounding and to evaluate interaction. Of the 37 high‐risk infant—mother dyads, 25 had a low score on one or more scales while only 10 of the control dyads had a low score on one or more of the three scales. The Feeding scale was the only assessment in which the association found in the univariate analysis persisted after adjusting for other variables. Because of its low cost and high efficiency, the NCAST battery appears to be valuable for directing more specialized intervention services in a high‐risk infant population.

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Food and Food Technology: Food Habits, Gastronomy, Flavors, and Sensory Evaluation

Moskowitz¹

1978

Perceptual Ecology

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The development of food patterns. 1973 Lenna Frances Cooper Memorial Leacture

Cited by 8 publications

References 3 publications

Dietary habits, diversity and the indigenous diet of the turks and Caicos Islands implications for island-specific nutrition intervention

Dietary habits, diversity and the indigenous diet of the turks and Caicos Islands implications for island-specific nutrition intervention

Interaction between high‐risk infants and their mothers: The NCAST as an assessment tool

Food and Food Technology: Food Habits, Gastronomy, Flavors, and Sensory Evaluation

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