In the United States Mexican-Americans comprise 60 percent of the Hispanic/Latino population. Mexicans live predominantly in California, Texas, Arizona, New Mexico, and Colorado. The difference between Mexican, Puerto Rican, and other Latin American countries includes 500 years of separate history, as well as entirely different native populations that were present when the Spaniards arrived. Thus, the Mexican, Puerto Rican, and Latin American cultures each have a completely different concept of what foods are appropriate and what these foods are called.
The Mexican diet of today is rich in a variety of foods and dishes that represent a blend of pre-Columbian, Spanish, French, and more recently, American culture. The typical Mexican diet is rich in complex carbohydrates, which are provided mainly by corn and corn products, beans, rice, and breads. The typical Mexican diet contains an adequate amount of protein in the forms of beans, eggs, fish and shellfish, and a variety of meats, including beef, pork, poultry, and goat. Because of the extensive use of frying as a cooking method, the Mexican diet is also high in fat. The nutrients most likely to be inadequately provided are calcium, iron, vitamin A, folacin, and vitamin C.
Traditionally, Mexicans ate four or five meals daily. The foods eaten varied with factors such as income, education, urbanization, geographic region, and family customs. The extent to which the traditional Mexican meal pattern continues among Mexicans in the United States has not been systematically studied. The three-meal pattern prevails, although whether or not the major meal of the day occurs in mid-afternoon is unclear. The daily meal pattern in the typical Mexican-American home varies according to the availability of traditional foods and the degree of assimilation into American society.
With emigration to the United States, major changes occur in the Mexican-American's diet. Healthy changes include a moderate increase in the consumption of milk, vegetables, and fruits, and a large decrease in the consumption of lard and Mexican cream. The introduction of salads and cooked vegetables has increased the use of fats, such as salad dressings, margarine, and butter. Other less healthy changes include a severe decline in the consumption of traditional fruit-based beverages in favor of high-sugar drinks. Consumption of inexpensive sources of complex carbohydrates, such as beans and rice, also has decreased as a result of acculturation. In addition to the negative impact on the health of this population, these dietary changes also may adversely affect the family's budget when low-priced foods are replaced with more expensive ones.
Clinical studies have consistently reported a high prevalence of obesity, cardiovascular disease, diabetes, dental caries, and over/under nutrition in the Mexican-American population. Overweight and obesity are higher in Hispanic women and children. Research also indicates that Mexicans in the United States eat more meat and saturated fats than Anglos, and use fewer low-fat dairy products. Mexicans also are less likely to recognize high-fat foods. Approximately 10 to 12 percent of Mexican-American adults have diabetes, with 95 percent of those having the non-insulin-dependent type.
Health care providers need to understand Hispanic culture, beliefs, norms, food practices, and terminology to assist clients. Providers need to support and stimulate the preservation of healthy cultural food practices among Mexican-American clientele. When appropriate, suggest modifications of traditional dishes that are high in sodium, fat, and sugar. Increase clients' knowledge of healthy food selections from typical American fare. Gain support from clients' families to enhance their acceptability of the diet.
The diets of pregnant Mexican-American women of marginal social and economic standing are deficient in dietary iron, vitamin A, and calcium. Encourage the consumption of low-fat cheeses, lean red meat, fresh fruits, and vegetables. Monitor beverage intake, as carbonated soft drinks and presweetened drinks are widely consumed. Breastfeeding is widely practiced in Mexico, although most Mexican-Americans use infant formula. Weaning children from the bottle at one year of age is not widely practiced. Baby bottle tooth decay is common in toddlers, suggesting that the child is put to bed with a bottle.
The family unit is the single most important social unit in the life of Hispanics. Family responsibilities come before all other responsibilities. Gender differentiation and male dominance are issues to consider while working with Hispanic families. The father is the leader of the family, and the mother runs the household, shops, and prepares the food. The traditional concepts of manhood and womanhood, however, appear to be changing toward a more egalitarian model with increased exposure to American society. The majority of Mexicans are Roman Catholic. Evangelical Protestantism is a fast-growing religion, especially among immigrants.
The health care provider may intervene with Hispanic clients and communities in culturally sensitive ways, which includes viewing culture as an enabler rather than a resistant force, incorporating cultural beliefs into the plans of care, stressing familialism, and taking time for pleasant conversation.
Cultural diversity is a major issue in American eating. To fully understand the impact cultures play in American nutrition, one must study both food and culture.
This fact sheet on the Mexican-American culture is one of a series of nine developed to address cultural diversity in American eating.
This fact sheet is designed as an awareness tool for a novice working with a cultural group previously unknown to them. Given the nature of the variations that exist in each cultural group (i.e. socio-economic status, religion, age, education, social class, location, length of time in the United States, and location of origin) caution needs to be taken not to generalize or imply that these characteristics apply to all individuals of a cultural group. This fact sheet was designed primarily for use in Northeastern Ohio, but may stimulate awareness of differences in these cultural groups in other parts of the country. The goal of this fact sheet is to assist a novice educator in reducing any cultural barriers that may inhibit education. The author strongly recommends continued reading and additional research into the cultural groups in which you work.
Caudle, P. (1993). Providing Culturally Sensitive Health Care to Hispanic Clients. Nurse Practitioner, Volume 18:12.
Delpapa, R., Mayer, J., et al (1990). Food Purchases Patterns in a Latino Community: Project Salsa. Journal of Nutrition Education, June, 133-35.
Romero-Gwynn, E., Gwynn, D., et al (1992). Dietary Changes Among Latinos of Mexican Descent in California. California Agriculture. Volume 46:4.
Mexican American Food Practices, Customs, and Holidays (1989). American Dietetic Association.
Additional resources addressing cultural diversity in nutrition education:
Cross-Cultural Counseling: A Guide for Nutrition and Health Counselors (FNS 250). U.S. Department of Agriculture and U.S. Department of Health and Human Services.
Kittler, P. and Sucher, K. (1989). Food and Culture in America. Van Nostrand & Reinhold, 1989.
Nutrition, Food, and Culture. National Livestock and Meat Board, Chicago, Illinois.
All educational programs conducted by Ohio State University Extension are available to clientele on a nondiscriminatory basis without regard to race, color, creed, religion, sexual orientation, national origin, gender, age, disability or Vietnam-era veteran status.
Keith L. Smith, Associate Vice President for Ag. Adm. and Director, OSU Extension.
TDD No. 800-589-8292 (Ohio only) or 614-292-1868