Dietary quality is not linked across three generations of black women | Zendy

Joanne P. Ikeda | Zendy; Constance Lexion | Zendy; Barbara J. Turner | Zendy; Margaret Johns | Zendy; Yvonne Nicholson | Zendy; Mary L. Blackburn | Zendy; Rita Mitchell | Zendy

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Dietary quality is not linked across three generations of black women

Author(s) -

Joanne P. Ikeda,

Constance Lexion,

Barbara J. Turner,

Margaret Johns,

Yvonne Nicholson,

Mary L. Blackburn,

Rita Mitchell

Publication year - 2006

Publication title -

california agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.472

H-Index - 25

eISSN - 2160-8091

pISSN - 0008-0845

DOI - 10.3733/ca.v060n03p154

Subject(s) - nutrient , quality (philosophy) , environmental health , consumption (sociology) , black women , food habits , demography , biology , medicine , ecology , gender studies , social science , philosophy , epistemology , sociology

Many nutritionists believe that food habits are passed on from one generation to the next, influencing dietary quality. However, we studied the food habits and dietary quality among three generations of biologically related black women and found that there was no correlation or relationship. In addition, we identified culturally acceptable food sources of nutrients most likely to be lacking in the diets of black women. The increased consumption of these foods may help reduce the high rates of chronic diseases among black women in California.

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