Traditional Food Items Research Articles

Whey Based Bulla Porridge Using Different Proportions of Acidic Whey and Water

Bulla porridge is a traditional food item often made from bulla paste, which is primarily obtained from fully matured Enset (<i>Ensete ventricosum</i>) plants. It is high in carbohydrates but low in protein. This study aimed to improve the nutritional value and sensory attributes of bulla porridge. 5 kg of bulla paste was collected from Gurage zone, Ezha woreda, Ethiopia. The experiment included seven treatments: T1 (100% water), T2 (85% Acidic Whey & 15% Water), T3 (70% Acidic Whey & 30% Water), T4 (55% Acidic Whey & 45% Water), T5 (40% Acidic Whey & 60% Water), T6 (25% Acidic Whey & 75% Water), and T7 (10% Acidic Whey & 90% Water). The moisture, ash, crude protein, calcium, iron, and zinc content of acidic whey blended bulla porridge ranged from 0.54% to 1.65%, 0.33% to 4.65%, 0.43% to 1.43%, 177.60 to 530.50, 9.37 to 24.51, and 0.69 to 2.34, respectively. The highest sensory attribute scores were 8.33 for appearance, 8.47 for color, 7.87 for taste, 8.07 for odor, 8.07 for texture, and 8.15 for overall acceptability. Bulla porridge with 70% acidic whey and 30% water showed a 16% increase in protein, 35% increase in calcium, and 7% increase in zinc. Bulla porridge made with acidic whey can be significantly improved in terms of protein content and sensory acceptability compared to the control.

Ethnic foods of Northeast India: insight into the light of food safety

BackgroundTraditional and fermented foods are widely consumed by the ethnic population of Northeast India. These foods are not only very nutritious, easily available, and reasonably priced, but also boost immunity and protect from various seasonal infections and have been reported through several investigations. However, pathogens transmitted by these foods have never been reported. The process of preparation and preservation of fermented traditional foods involves various steps that can prompt contamination risks. Using the Indian Council of Medical Research (ICMR)-FoodNet surveillance data, we report the profile of enteric bacteria and mycotoxin-producing fungal pathogens identified in traditional and fermented food items and their importance in public health.MethodsFood samples were collected from rural areas of Assam, Arunachal Pradesh, Tripura, and Sikkim. Bacterial and fungal pathogens were tested as per the standard operating procedure at respective ICMR-FoodNet laboratories and MycoNet laboratory at Assam. Samples were collected under six broad categories: milk products, edible insects, non-vegetarian, legumes/cereals, veggies, and alcoholic beverages. Data compilation was done centrally through a digital data portal. Quality assurance was done by the ICMR-National Institute for Research in Bacterial Infections (NIRBI), Kolkata.ResultA total of 1227 samples were collected, among which 78 samples (6.8%) were positive for enteric pathogens, with Bacillus cereus being the most prevalent one (n = 59). Furthermore, 71 fungal isolates were detected from different food categories. The most common mycotoxin-producing fungal genera include Aspergillus [A. fumigatus (n = 7)], Rhizopus [R. arrhizus (n = 13)], and Penicillium (n = 2).ConclusionTraditional foods have immense social, and cultural value and popularity among locals. However, processing, fermentation, and preservation of these foods without any preservatives and refrigerators, increases the possibility of contamination and growth by pathogenic organisms. It is crucial to understand the contamination risk involved during preparation so that the safety of these traditional foods can be ensured and local delicacies can be relished without any fear of foodborne infections and outbreaks, particularly when consumed by masses during festivals.

Effect of carrot pulp on the physicochemical, microbiological and sensory attributes of kulfi

Modified traditional food items with healthier additives have attracted researchers for their nutritional benefits and enhanced tastes. The present study aimed to prepare traditional kulfi blended with carrot pulp and to investigate the effect of added carrot on the physicochemical, microbiological and sensory qualities of kulfi. The cost analysis of kulfi was also conducted. A total of four samples (T1, T2, T3 and T4) were prepared by incorporating 0%, 5%, 10% and 15% carrot pulp, respectively, where T1 (0% carrot pulp) was the control sample. The results demonstrated that the moisture content and fibre increased while fat, protein, total soluble solid, carbohydrate, and ash in the kulfi samples decreased with the increasing amount of carrot pulp. The pH value was higher in the carrot pulp with the addition of kulfi than in the control one. However, the melting rate of different treatments decreased with the addition of carrot pulp. For all sensory characteristics, the highest value was obtained by T3 (10% carrot pulp) among the other treatments. The microbial counts in all treated samples were at safe levels, and there was no presence of yeast, mold and coliforms. The cost structure of the product revealed a reduction in the production cost for carrot pulp-supplemented kulfi compared to the control kulfi. It was calculated that the average production cost of each kulfi was 32.90 BDT (0.38 USD), 32.40 BDT (0.38 USD), 31.90 BDT (0.37 USD), and 31.40 BDT (0.37 USD) for sample T1, T2, T3 and T4, respectively, which appeared to be reasonably competitive. In this research, the partial incorporation of carrot pulp resulted in a safe, low -cost, and consumer-based kulfi with variations in its physicochemical attributes.

Differential consumption pattern of traditional and packed food among rural children

The food consumption pattern of an individual reflects their food choices rather than nutrient intake in their diet. These patterns are strongly related to the health outcomes of the individuals. Home-cooked traditional food items are rapidly replaced by packed food items. As children being the future of any nation, thus their health is very important Therefore, improving the nutrition of these children would help to reduce health risks by promoting healthy food consumption. Present study was carried out during 2021–23 to understand the differential consumption pattern of traditional and packed food items among children in rural areas of Madhya Pradesh and Chhattisgarh. The data pertaining to study were collected using food frequency questionnaire with 2–5 years and 6–14 years old children. The key results indicated that packed food item consumption was dominant among 2–5-year-old children in their diets in NSV (Nutri-SMART villages), and non-NSV as explained maximum variation. However, among 6–14 years old children traditional and packed food items consumption was dominant in NSV, while packed food items were dominant in non-NSV as explained by maximum variation. There is a need to design local food resources based strategies to make aware the children about healthy food items and encourage them to consume by targeting access and availability of such foods.

Foods and Food Habits of Rajbanshi Community of Indo-Bangladesh Border Area in Cooch Behar: A Brief Historical Analysis

Rajbanshi is the only majority indigenous community in Cooch Behar and Northern part of West Bengal popularly known as ‘North Bengal’. The Northern Part of Bengal is bounded by the Indo- Bangladesh border line. Most of the people of this study area belong to the Rajbanshi community including Naisya shekh. Generally it is believed that the people of the Rajbanshi community belong from a mixed Mongoloid and Dravidian community. They have their own society and culture which is different from other communities. With the use of multitudinous wild plants they prepared their foods and traditional delicious food items which are Chhyaka, Pelka, Sidal, Shukta, Shukati, Foktani, Panta Bhat, Horpa etc. These traditional and delicious food items are biologically beneficial for the human body. But nowadays, it has been found that under the affect of modernity and globalization process, the own and basic culture of the Rajbanshi community of Cooch Behar is losing its identity and moving towards changes. In this paper I have highlighted some basic major foods, traditional foods, the process of preparation of the food items and their biological significance.

Comparative Study on the Prevalence of Escherichia coli and it’s Antibiogram in Saum from Three Different Storage Places in Household at Mizoram

Background: Saum is a very important traditional food item of the Mizo society in Mizoram, North East India; but there is scanty scientific study and reports on Saum. The present study has been conducted to study and compare the prevalence of E. coli in Saum from three different storage places such as storage/keeping Saum under the sun (24-38°C) during hot part of the day, inside the refrigerator (3-4°C) and near the cooking fire (30-50°C) at home. Methods: The study was conducted from May, 2022 to November, 2022. A total of 105 Saum samples were collected from three different storage places comprising of 35 samples from each storage places and then analysed for the presence of foodborne pathogen E. coli and it’s virulence genes (stx1, stx2, elt, est genes) by conventional method and PCR. All the E. coli isolates were subjected to 12 different antibiotics for antimicrobial resistance pattern by disc diffusion method. Result: The overall prevalence of E. coli from 105 samples was 7.62% (8/105) comprising of 5.71% (2/35) from the storage place under the sun, 2.86% (1/35) from the refrigerator and 14.29% (5/35) near the cooking fire and no presence of virulence genes of E. coli was detected in the present study. The antimicrobial resistance pattern of all the 8 E. coli isolates showed the highest resistance to Cefazolin (100%) followed by Imipenem (37.5%). The present work will be a complementary contribution among Mizo society to know the best and safest storage places of Saum in regards to public health point of view.

Exploring the changes in microorganisms and metabolites during the fermentation process of traditional Chinese watermelon–soybean paste

Watermelon–soybean paste (WSP) is a traditional Chinese fermented food item. Changes in the microbial community diversity affect the final product quality. However, the correlation between microorganisms and their metabolites in WSP is not clearly understood. In this study, seven bacterial and eight fungal genera were found to be dominant during WSP fermentation using 16S rRNA and ITS gene sequencing. A total of 838 metabolites were identified using UHPLC-TOF-MS; of which, 99 were identified as differential metabolites. Correlation analysis showed that the microbial metabolic activities of Bacillus sp., Candia sp., and Kodamaea sp. were associated with amino acid production. Bacillus sp. and Aspergillus sp. correlated with dipeptide production. Metabolic pathway analysis suggested that amino acid metabolism was the most significant differential metabolic pathway, which may be related to the fermentation quality of WSP. Our study provides a new theoretical basis for improving WSP quality from the perspective of metabolomic and microbial diversity.

Chemical, nutritional and biological evaluation of nutritional supplement prepared with germinated date palm seeds powdered and other traditional food items

Chemical, nutritional and biological evaluation of nutritional supplement prepared with germinated date palm seeds powdered and other traditional food items

Decolonising food regulatory frameworks: importance of recognising traditional culture when assessing dietary safety of traditional foods.

As interest in Australian native products continues to grow worldwide, Aboriginal and Torres Strait Islander peoples (First Peoples) are striving to be industry leaders in the production of their traditional foods that are being developed for commercial markets. To successfully gain market approval both within Australia and globally, food regulatory authorities require at least a documented history of safe use to indicate dietary safety. Moreover, many countries also require compositional analysis and safety data to further support their safe human consumption. However, safety data are lacking for many of these traditional food items and the history that surrounds their safe use has rarely been recorded in written form, but rather passed on through cultural practices and language. This review evaluates the suitability of current frameworks for assessing the dietary safety of traditional foods and highlights the food-safety regulatory hurdles currently felt by First Peoples and their businesses attempting to enter the Australian native foods industry. These issues also extend to the requirements of food regulatory authorities around the world, when assessing the market eligibility of traditional food items. Potential solutions to these problems are discussed, including new proposed processes that can be incorporated into the current food regulatory frameworks. Importantly, these proposed processes would allow the dietary risk assessment of traditional foods to be completed in a manner that better accommodates the stories, traditional knowledge and interests of First Peoples, while also meeting the safety data requirements set out by regulatory bodies both within Australia and around the world.

Arctic Indigenous Women Consume Greater than Acceptable Levels of Organochlorines

Exposure to polychlorinated biphenyls and organochlorine pesticides through traditional food resources was examined for Arctic Indigenous women living in two cultural and environmental areas of the Canadian Arctic—one community representing Baffin Island Inuit in eastern Arctic and two communities representing Sahtú Dene/Métis in western Arctic. Polychlorinated biphenyls, toxaphene, chlorobenzenes, hexachlorocyclohexanes, dichlorodiphenyltrichloroethane, chlordane-related compounds and dieldrin were determined in local food resources as normally prepared and eaten. Quantified dietary recalls taken seasonally reflected normal consumption patterns of these food resources by women in three age groups: 20–40 y, 41–60 y and ≥ 61 y. There was wide variation of intake of all organochlorine contaminants in both areas and among age groups for the Sahtú. Fifty percent of the intake recalls collected from the Baffin Inuit exceeded the acceptable daily intake for chlordane-related compounds and toxaphene, and a substantial percentage of the intake records for dieldrin and polychlorinated biphenyls exceeded the acceptable or tolerable daily intake levels. Primary contributing foods to organochlorine contaminants intake for the Baffin Inuit were meat and blubber of ringed seal, blubber of walrus and mattak and blubber of narwhal. Important foods contributing organochlorine contaminant to the Sahtú Dene/Métis were carlbou, whitefish, inconnu, trout and duck. The superior nutritional benefits and potential health risks of traditional food items are reviewed, as are implications for monitoring organochlorine contaminant contents of food, clinical symptoms and food use.

Abstract MP12: Dash Diet and Its Components is Associated With Visceral Fat Area and Hepatic Attenuation Among South Asian Adults in the Mediators of Atherosclerosis in South Asians Living in America (MASALA) Study (2010-2013)

Introduction: South Asians (SA) are a growing population group in the US that remain understudied in research despite their high cardiometabolic risk. Compared to other ethnic groups, SA experience cardiometabolic disease onset at a younger age, and have higher abdominal, visceral and hepatic fat despite lower BMI. SA in the US have a unique dietary pattern characterized by a combination of traditional and western food items. Examining the dietary pattern of SA in relation to central adiposity may provide a tenable strategy for disease prevention and treatment. Hypothesis: We assessed the hypothesis that higher DASH diet score is associated with lower central adiposity, indicated by visceral fat area and hepatic attenuation measurements, among SA in the US. Methods: Using baseline data from 822 adults enrolled in the Mediators of Atherosclerosis in South Asians Living in America (MASALA) study, we computed a Dietary Approaches to Stop Hypertension (DASH) concordance score from the FFQ validated to measure diet of South Asians in North America. Using an established method, score concordance was based on 8 components including high intake of fruit, vegetables, nuts/legumes, low-fat dairy products, whole grains; and low intake of sodium, sugar-sweetened beverages, and red/processed meats. We examined the association between the DASH score and its components with CT imaging of visceral fat area and hepatic attenuation (higher score indicates lower liver fat). Results: The overall DASH score among participants ranged from 13-35 (mean ± SD, 24.6 ± 4.4). Hepatic attenuation was 5 HU higher among participants in the highest category DASH score compared to the lowest (aβ (SE): 5 (1), 95% CI: 2, 7) in the age-adjusted model. The relationship was not significant in the fully adjusted model. Visceral fat area was 13.6 cm 2 lower among participants in the highest category of DASH score compared to the lowest (aβ (SE): -3.6 (5.1), 95% CI: -23.5, -3.7) in the model adjusted for age, sex, percent of life in US, education, BMI, physical activity, smoking, alcohol, and energy intake. When examining individual components of DASH, participants with the highest intake of low-fat dairy had hepatic attenuation 3 HU higher than those with the lowest intake, and those with the lowest intake of red/processed meat had hepatic attenuation 2 HU higher in the fully adjusted model. Participants with the lowest red/processed meat intake had visceral fat area that was 11 cm 2 lower in the fully adjusted model. Conclusions: In conclusion, our results indicate that greater adherence to DASH and some of its individual components is associated with favorable abdominal fat areas among a sample of SA adults in the US. These findings support the relationship between diet and abdominal fat accretion. Forthcoming analyses will use the DASH score to further elucidate the diet-disease relationship among SA in the US.

Analyzing the Benefits of Cultural Food Items for Women's Healing after Childbirth

This article deals with the food preferences within the culture and the benefits of traditional food items for a woman after confinement. Within a culture, people have different food choices. Food selection is always defined by cultural, social, environmental, and personal choices. This study looks into the preferred foods within the culture, and how culture shapes the food patterns by emphasizing related traditions. This study tried to explore connections between food and healing by emphasizing traditional food given to new mothers during the period of confinement. The study looks into the benefits, especially those traditional foods that women eat postnatally. Traditional food is consumed by women to increase milk production, overcome anaemia and clean up the inside of the body after delivery.

Local-traditional foods of Bangladesh: A treasure to be preserved

Vast expansion of industrially processed food market is threating the existence of demographically preferred traditional food items wherein there is always an increasing demand of consumer's preference driven food product development. In response to this context, documentation, and flow of information through generation are prerequisite to the preservation and sustainable utilization of the traditional foods. What's more, a successful integration of traditional foods with modern days industrial production would be a key contributor to meet the global food challenges. The focus of this study was to search and preserve the details of Bangladeshi traditional food items with the potentiality of large-scale industrial production to meet the increasing need for diversified food for increasing population. This study was conducted through an open-ended question-based survey, where older citizen of the country was the source of information and younger citizen was the conveyor of information. Results showed that, diversity in geography, religion, availability of ingredients, crop production, socio-cultural indices have influences on Bangladeshi traditional food choice. In total, the documentation of 134 local-traditional food items, encompassing main course meal (comprising of main dishes and complementary ones), snacks, sweetmeats, among others has been performed. The incorporation of product-specific processing operation to the existent production process of traditional food items would improve their safety and preservation aspects. This study could be a groundwork for more investigations towards the expansion of traditional foods of Bangladesh for their industrial production, knowing the existing market demand.

Nutritional Value of Dry Fish in Bangladesh and Its Potential Contribution to Addressing Malnutrition: A Narrative Review

Understanding the linkage between the nutrient composition of foods and individuals’ recommended nutrient intake is important to address malnutrition. Despite it being a traditional and popular food item in Bangladesh, the nutrient composition of dry fish has not been reviewed yet. This study used a narrative review to assess the nutrient composition of dry fish and estimated its potential contribution to addressing some common nutritional deficiencies among children and pregnant and lactating women in Bangladesh. Records were collected from different databases, including the Web of Science, Google Scholar, PubMed, ScienceDirect, Banglajol, and ResearchGate. Data were extracted from 48 articles containing 1128 entries regarding nutrient composition. Most of the nutrient analyses estimated the proximate composition, whereas vitamin, mineral, amino acid, and fatty acid compositions were scarce in the literature. We found that dry fish has high protein and mineral content and could contribute highly to meeting the recommended nutrient intake of protein, iron, zinc, and calcium for children and pregnant and lactating women. The summarized nutrient composition data could be useful for further research to observe how dry fish could be best utilized to address malnutrition in Bangladesh. This narrative review recommends that further nutrient analysis, with emphasis on vitamin, mineral, and fatty acid compositions.

A need for diet assessment technology for South Asians living in the USA.

South Asians are among the fastest growing ethnic group in the USA yet remain understudied in epidemiologic studies. Due to their unique disease profile, identifying risk moderators and mitigators, such as dietary patterns and food intake, will help to determine the diet-disease relationship that is specific to this largely immigrant population group in the USA. The aim of this commentary is to highlight the dietary traditions and acculturated practices experienced by South Asians in the USA with a call for a diet assessment instrument that adequately captures their dietary diversity. Specifically, we call for (i) the inclusion of traditional food items, such as herbs and spices, that individualize diet assessment for participants; and (ii) leveraging technology that will enhance the experience of diet assessment for both researchers and participants, tailoring the collection of habitual dietary intake in this diverse population group.

Alteração da Pirâmide Alimentar Mediterrânea na perspectiva de uma Ilha

ABSTRACT Objective The present study aimed to determine traditional and local food consumption and adherence to the Mediterranean diet in Cyprus. And also, aimed to improve their adherence to the Mediterranean diet and traditional and local food consumption. From this point, this current study aimed to revise the Cyprus Mediterranean Diet Pyramid, based on the Current Mediterranean Diet Pyramid. Methods The sample size was calculated as a minimum of 386 according to a 95.0% confidence interval, and a 5.0% error. This study was conducted online between November 2020-April 2021 in Cyprus. All volunteers were invited to this study on the national public internet platforms. Participant´s adherence to the Mediterranean diet was determined by the Mediterranean Diet Adherence Screener. Traditional and local food consumption frequencies were determined by a Food Frequency Questionnaire. A novel Cyprus Mediterranean Diet Pyramid was developed with traditional and local food items for Cyprus. The modification was also aimed to safeguard planet health, to increase traditional food consumption and adherence to the Mediterranean diet. Results 1,007 adults (78.0% native islanders/Cypriots) participated voluntarily in the current study. The mean Mediterranean Diet Adherence Screener score was 7.55±2.30 points and only 34.4% had high adherence to the Mediterranean diet. According to their responses, there was a need to increase use of olive oil, vegetables, fruits, fish, and red wine consumption and to decrease red meat and dessert consumption. According to responses to the Mediterranean Diet Adherence Screener and their traditional/local food consumption frequencies an up-to-date Cyprus Mediterranean Diet Pyramid was done hence a national food pyramid for Cyprus. Commonly consumed traditional and local foods were added to the pyramid to facilitate increased adaptation of the Mediterranean diet in the general population. Adequately consumed foods were added to make it more region-specific and rarely consumed foods were added to help to increase consumption. Conclusion This modification is believed to be instrumental to increase Mediterranean diet adaptation, traditional/local food consumption and decrease the impact of nutrition on the planet´s health. And also, this modification can shed light on the development of the other traditional food pyramids.

Potential food applications of sorghum (Sorghum bicolor) and rapid screening methods of nutritional traits by spectroscopic platforms.

Sorghum is a drought-resistant crop widely spread in tropical regions of the American, African, and Asian continents. Sorghum flour is considered the main alternative for wheat flour, and it exhibits gluten-free nature. Generally, conventional wet chemical methods are used to analyze the nutritional profile of sorghum. Since many sorghum plants are available in breeding grounds, the application of conventional methods has limitations due to high cost and time consumption. Therefore, rapid screening protocols have been introduced as nondestructive alternatives. The current review highlights novel and portable devices that can be used to analyze the nutritional composition, color parameters, and pest resistance. Sorghum is often a traditional food item with minimal processing, and the review elaborates on emerging food applications and feasible food product developments from sorghum. The demand for gluten-free products has been rapidly increasing in developed countries. In order to develop food products according to market requirements, it is necessary to screen high-quality sorghum plants. Rapid analysis techniques effectively select the best sorghum types, and the novel tools have outperformed existing conventional methods.

Factors Influencing the Consumption of Fast Food among Young Adults

Background: The habit of consuming the fast- foods and packed foods are increased among the people in developing countries. Besides, several studies showed that the fast- food eating brings higher risks for developing the physiological imbalances such as obesity, over – weight even in younger generation. The fast foods ensure for important features such as easy availability, tastes good, convenient, and has friendly- packing than the traditional food items. Due to such kind of life style modifications, the ratio of fast – food habitats in younger and adolescents are highly increasing in compare to the older and middle aged people. The increase is inevitable in different age groups in recent years. These food habit modifications make a turn in traditional systems and attract the great attention against the public health concern.
 Objective: The present study aimed to investigate the factors that influence the fast-food consumption in Tamil Nadu and Puducherry
 Methods: A cross-sectional study was carried out to examine the preference, prevalence and pattern of fast food consumption among the young adults.
 Results and Discussion: The study showed that many of the students unavoidably skipping the morning foods due to study pressure, morning – hurry and they had them at late- morning hours from the fast- foods outlets such as canteens or other hotels. Though, 90.7% of the students know the importance and negative consequences of break- fast skipping that are related to consumption of excessive fast- food habits, they have been severely addicted with the fast- foods.
 Conclusion: As a conclusion, the present study showed the importance of initiating the specific health programs, dietary guidelines and effective awareness for addressing the unhealthy issues related with the fast- food consumption among the student community.

Levels of metals and persistent organic pollutants in traditional foods consumed by First Nations living on-reserve in Canada

ObjectivesFirst Nations may have a higher risk of contaminant exposure from the consumption of traditional foods. The objective of this study was to measure concentrations of metals and organochlorines in traditional foods commonly consumed by First Nations in Canada and estimate the risk from dietary exposure.MethodsData were collected from the participatory First Nations Food, Nutrition and Environment Study (2008–2018). Traditional food samples were collected by community members and concentrations of metals and organochlorines were measured. The population-weighted mean daily contaminant intake from traditional food items was estimated. Hazard quotients (HQs) were calculated by dividing contaminant intake with the toxicological reference values (TRVs).ResultsA total of 2061 food samples (different parts and organs) from 221 species were collected. The highest concentrations of cadmium were found in the kidneys of land mammals: moose kidney was the most significant contributor to intake. The meat of land mammals and birds had the highest lead concentrations and were the most significant contributors to intake. Arsenic was highest in seaweed, and prawn was the most significant contributor. Mercury and methyl mercury were highest in harp seal meat, with walleye/pickerel contributing most to intake. Harp seal meat also had the highest p,p′-DDE and PCB concentrations, and ooligan grease and salmon were the most significant contributors to intake. The percentage of adults eating traditional food who exceeded the TRVs was 1.9% for cadmium, 3.7% for lead, 13.6% for arsenic, 0.7% for mercury, and 0% for p,p′-DDE and PCBs. All median HQs, and most 95th percentile HQs, were less than 1.ConclusionThese results can be used as a baseline of contaminant levels and exposure in traditional foods for future monitoring programs and to support risk assessment programs.

Health Behaviors, Food Purchasing, and Meal Preparation in a Sample of South Asian Adults in America: A Pilot Study

Abstract Objectives South Asians are the fastest growing ethnic population in the United States (U.S.). However, there remains a dearth of culturally relevant diet research in this ethnic minority. examining South Asians living in the U.S. Our objective was to assess health behaviors, food purchasing, and meal preparation habits of in a convenience sample of South Asian adults living in the U.S. Methods For this pilot study, adults aged ³18 years who self-identified as South Asian and living in the U.S. were recruited via e-mail and social media platforms (n = 66). Information on socio-demographics, household food security, food shopping and meal preparation, smoking, physical activity, and alcohol consumption was collected via a Qualtrics survey using a virtual platform. Results Respondents had a mean age of 29.8 years (±8.6), were mostly female (82%), and had earned a Bachelor's degree or higher (91%). Respondents lived across the U.S., with 65% in the Northeast region. Approximately 88% of respondents met criteria for being food secure. Sixty-nine % of people surveyed reported eating or preparing South Asian meals at home 3 or more times per week and 75% reported living near a South Asian food store and visiting it 1–2 times per month. Participants reported sharing food purchasing responsibilities with a spouse or another family member, but were the primary person preparing food in the household. A majority of participants never smoked (91%) and 39% reported never drinking alcohol. Most participants (85%) reported always or very often using South Asian herbs and spices (such as cumin, coriander, garam masala, and turmeric) in their cooking. Conclusions Most respondents in this pilot study of South Asians living in the U.S. maintained culturally relevant culinary practices, including South Asian meal preparation and consumption and regular use of herbs and spices. Results from this survey will provide a greater context of health behaviors; the food purchasing and meal preparation data will provide a framework for the development of culturally inclusive diet assessment tools that incorporate traditional and western food items, including herbs and spices that are often absent in current tools. Funding Sources None.