Food practices, changes, preferences and acculturation of Arab students in US universities

Abstract

AbstractKnowledge of food practices and preferences of various ethnic groups is needed in order to provide effective nutrition education and care to an increasingly diverse population. Scant information on food practices of Arabs in the US is available. This study investigated food practices, changes, preferences and acculturation of some Arab students in US universities. After contacting 248 potential participants by e‐mail, a questionnaire was mailed to a convenience sample of the 70 students enrolled in US universities who were born in an Arab country and had agreed to participate. Completed questionnaires were returned by 45 men and women from nine Arab countries and enrolled in five US universities. While living in the US, the number of meals consumed per day decreased (P < 0.01), and food eaten out changed from Arabic to American. Foods consumed most frequently were soft drinks, white bread, hot tea, orange juice, tomato, pita bread, olive oil, American coffee and bananas. Of 109 foods on the questionnaire, consumption frequency increased (P < 0.05) for 15 American foods and decreased (P < 0.05) for 24 Arabic foods, 19 common foods and total vegetable, meat, milk, fats/sweets and Arabic dishes food groups. Food group mean daily consumption frequencies suggest adequate intake of food groups except bread and milk. Most foods were liked (81%; mean 5.5 or higher on a 9‐point hedonic scale). Consumption frequency and liking were positively correlated (P < 0.05) for 47 foods and total milk food group. Acculturation (mean 2.5, 1–5 scale) was positively correlated (P < 0.05) with length of US residence and with consumption and liking of some American foods, and was negatively correlated (P < 0.05) with consumption and liking of some Arabic foods. These findings can be used as a guide in future research on food practices of Arab consumers, and in nutrition education and care of an Arab population.