Premium
Dietary patterns in Asian and Caucasian men in Bradford: differences and implications for nutrition education
Author(s) -
Smith Z.,
Knight T.,
Sahota P.,
Kernohan E.,
Baker M.
Publication year - 1993
Publication title -
journal of human nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.951
H-Index - 70
eISSN - 1365-277X
pISSN - 0952-3871
DOI - 10.1111/j.1365-277x.1993.tb00378.x
Subject(s) - medicine , meal , ethnic group , food group , white meat , red meat , obesity , healthy eating , environmental health , food science , physical activity , biology , pathology , sociology , anthropology , physical medicine and rehabilitation
As part of a study of risk markers for ischaemic heart disease in Bradford, dietary intakes were assessed for 286 male manual workers of Asian and Caucasian origins using a 3‐day diet diary and a food‐frequency questionnaire. Caucasian men were found to eat more variable diets, the choice of foods being partly dependent on the canteen facilities in the workplace. Processed meat products and sweet baked goods featured almost daily, whereas intake of fresh fruit and salads did not. Most Asian meals followed the traditional pattern of curry (lamb/mutton, chicken, vegetable and occasionally white fish) with chapatis and, less frequently, rice. Salad and yoghurt were often eaten with the curry and fresh fruit was frequently consumed after the meal. Such meals were consumed one or more times per day. Although overall vegetable consumption was of a similar frequency in both ethnic groups, the Asian men ate a greater variety. The frequency of ‘fried food’ consumption was similar for both Asian and Caucasian diets although different types of foods were consumed. These different dietary patterns were reflected in higher estimated intakes of protein and sugar amongst Caucasians and lower intakes of fibre, compared with Asian men. Total fat intakes and P:S ratios were highest in the Hindu group although both Caucasian and Asian men were estimated to consume more total fat than is currently recommended. The results of this study highlight the need for ‘healthy eating’ advice to be designed specifically for the ethnic group in question, rather than for general healthy eating messages to be translated into the appropriate language. Although conducted within one population only, this study should be of interest to all dietitians working in multi‐cultural communities.