Adaptation of African-American Cultural and Food Preferences in End-Stage Renal Disease Diets

Abstract

Emphasis on culturally based and ethnically oriented food selection by nutrition health professionals is needed to effectively plan therapeutic diets. With the influx of numerous ethnic groups into the United States and the merging of cultural practices, it is important for dietitians to become familiar with specific ethnic foods and regional cooking techniques. In this review, the influence of immigration on regional cuisine is documented. Dominant patterns of typical African-American ethnic menus for holidays and special celebrations are revealed. Analysis of common foods in the African-American culture are listed for reference, along with a glossary of ethnic foods. Renal guidelines are presented for various stages of end-stage renal disease. When planning a specific renal diet, African-American ethnic preferences can be incorporated into the meal plan or appropriate substitutions can be recommended. A suggested sample menu for hemodialysis patients that incorporates African-American preferences is included for reference. Health risks also influence current eating trends of the African-American population. Hypertension and obesity are two physiological factors that need to be evaluated and considered when planning renal diets. Literacy skills and appropriate dietary instructional material is discussed. Reference materials developed for nutrition professionals are important and can be used in the planning of renal diets for African-Americans.