Traditional Mexican Food Research Articles

Valor nutrimental de una receta basada en la “Dieta de la Milpa”: Tortitas de quelites. Hacia una alimentación saludable y sostenible.

Currently, modernization has had a negative effect on Mexican culinary traditions and this has an impact on the environment. The Milpa diet is a traditional Mexican food pattern that uses beans, corn, chili and pumpkin as a base, and also integrates the consumption of other local and traditional foods such as a wide variety of vegetables. One of these vegetables is quelites, it is a type of edible leaves, which provide an important source of vitamins and minerals. Rescuing the consumption of these foods is of utmost importance for a sustainable and healthy diet. Therefore, the objective of this study is the nutritional value of a recipe based on the “Milpa Diet”: Quelites pancakes. To inform about the relevance and health benefits of consuming this type of recipes.

Developing a Dietary Questionnaire for Rural Mexican Americans.

Latinos form the largest ethnic population in the United States (18.5%), and the majority are Mexican Americans (61.4%). Many Mexican Americans have unique dietary behaviors, yet few food frequency questionnaires explicitly define Mexican American diets. The objective of this work was to engage with a population of rural Mexican Americans to develop a Mexican American food frequency questionnaire. Because acculturation is linked to dietary intake, we also examined acculturation by diet. We used mixed methods with three phases: (1) a qualitative phase in which a sample of rural Mexican-Americans (N = 15) identified and provided rich data about foods they ate; (2) a developmental phase in which 4day food records were completed sequentially by two new and different samples of Mexican Americans (N = 19); and 3) a preliminary assessment phase where a new sample of Mexican Americans (N = 49) completed the final food frequency questionnaire. The final questionnaire included many traditional Mexican foods and beverages identified by study participants as part of their typical diet. Traditional Mexican foods and beverages were consumed regularly; little variation in diet was seen by level of acculturation. Respondents perceived diets containing commercial sugar-sweetened beverages as unhealthful, but not those with traditional Mexican drinks, which may represent an unappreciated source of added sugar in the diet. Future work includes studies examining dietary patterns in other urban and rural communities with traditional Mexican diets.

Traditional Mexican Food: Phenolic Content and Public Health Relationship.

Phenolic compounds have a positive effect on obesity, diabetes, and cardiovascular diseases because of their antioxidant and anti-inflammatory capacity. The prevalence of these diseases has increased in the last years in the Mexican population. Therefore, the Mexican diet must be assessed as provider of phenolic compounds. To assess this, a survey of phenolic compound intake was validated and applicated to 973 adults (798 females) between 18 and 79 years old. We compared the phenolic compound intake of 324 participants with more diseases (239 females) and 649 participants with healthier condition (559 females). The groups differed in sex, age, and scholarship. Males, older participants, and those with lower schooling reported suffering from more diseases. Regarding phenolic compound intake analyses, the participants with healthier conditions displayed a higher phenolic compound intake than the other group in all foods assessed. In addition, the regression model showed that the phenolic compounds intake of Mexican dishes, such as arroz con frijol or enchiladas, positively affected health status, suggesting that this traditional food is beneficial for the participant's health condition. However, the weight effect of PCI was different for each disease. We conclude that, although PCI of Mexican food positively affects health conditions, this effect depends on sex, age, and participants' diseases.

Isolation of Staphylococcus aureus, Uropathogenic Escherichia coli, and Nontuberculous Mycobacteria Strains from Pasteurized Cheeses and Unpasteurized Cream Sold at Traditional Open Markets in Mexico City

Fresh cheeses and cream are important garnishes of traditional Mexican food, often purchased at street or itinerant open markets or tianguis. However, there is scarce information regarding the microbiological quality of cheeses and cream sold in tianguis. For 2 years, three dairy stalls from three tianguis in Mexico City were visited once each season, trading practices were registered, and 96 dairy products were purchased. In total 72 fresh pasteurized cheeses that were hand-cut to order (24 Panela, 24 Canasto, and 24 Doble Crema) and 24 unpasteurized Crema de Rancho samples were collected. All dairy products remained without refrigeration for 8 h. Based on the National Guidelines limits, 87.5% of cheeses and 8% of Crema de Rancho samples were of low microbiological quality, and 1 sample of each type of cheese and 3 samples of Crema de Rancho exceeded the guidelines limits for Staphylococcus aureus. All dairy products were negative for Salmonella, Listeria monocytogenes, and all diarrheagenic Escherichia coli pathotypes, including Shiga toxin-producing E. coli. Among the 96 dairy samples, the prevalence of uropathogenic E. coli (UPEC) and of mycobacteria strains were determined because food items contaminated with these strains have been associated with urinary tract infections and mycobacteriosis, respectively. UPEC strains were isolated from 43% of cut-to-order cheeses and 29% of Crema de Rancho samples. Nontuberculous mycobacteria (NTM) strains were identified in 12.5% of Doble Crema cheese samples and 21% of Crema de Rancho samples. From the eight NTM-positive samples, 10 strains were identified (3 strains of Mycolicibacterium fortuitum, 2 of Mycobacteroides abscessus, 2 of Mycobacteroides chelonae, 2 of Mycolicibacterium porcinum, and 1 of Mycolicibacterium rhodesiae). All produced biofilms, and 70% had sliding motility (both virulence traits). Trading practices of cut-to-order pasteurized cheeses and unpasteurized Crema de Rancho in tianguis increase the risk of microbiological contamination of these products, including with human pathogens, and their consumption may cause human illness.

Films of biopolymers, pectin and gellan, enriched with natamycin and clove essential oils for the packaging of Corn tortilla: Protection against Staphylococcus aureus and Candida parapsilosis

It was investigated the microbial protection of corn tortilla, traditional Mexican food with high acceptance, for food safety. We elaborated a functional film (FF) prepared with 0.4% (w/v) gellan gum, 2% (w/v) citrus pectin, 0.5% (w/v) glycerol, 0.0003% (w/v) natamycin, 0.03% (v/v) essential clove oils, and 0.1% (v/v) tween 80. The FF impeded the growth of indicator microorganisms in corn tortilla medium: Staphylococcus aureus (i.e., 35 °C, 50% RH, 7 days) and Candida parapsilosis (i.e., 27 °C, 42% RH, 7 days; and 9 °C, 95% RH, 30 days). In packaged artisanal corn tortilla storage at 22 °C and 50% RH for 30 days, the FF-treatments showed 5.5 log CFU/g total aerobes and 4.8 log CFU/g yeasts and moulds, being two and three logs lower than the concentrations recorded in the controls with no film, respectively. Some physical-mechanical properties of FF were Young's modulus, 500 MPa; elongation at break, 10%; stress at break, 18.5 MPa; oxygen permeability, 4 × 10−13 g m Pa−1 s−1 m−2; and water vapour permeability, 4.8 × 10−11 g m Pa−1 s−1 m−2. Also, the sensory evaluation of wrapped tortilla suggested no negative effects. The obtained results envisage potential food-packaging applications with the elaborated films.

Figurative Language in Atypical Contexts: Searching for Creativity in Narco Language

Literal language is commonly defined in terms of direct meaning, i.e., any literal utterance must convey a unique meaning. Such meaning has to be the one conventionally accepted to guarantee a successful communication. Figurative language, on the other hand, could be regarded as the opposite of literal language. Thus, whereas the latter is assumed to communicate a direct and explicit meaning, figurative language is related to the communication of veiled or implicit meanings. For instance, the word pozolero (stewmaker), which literally refers to a person who cooks a traditional Mexican food, when it is used in a figurative utterance, it can refer to different concepts, which are hardly related to food. Therefore, it can work instead of hitman, murderer, drug dealer, and others, in such a way its literal meaning is intentionally deviated in favor of secondary interpretations. In this regard, we are focused on analyzing the use of figurative language in an atypical context: drug trafficking. To this end, a corpus about narco language in Spanish was built. This corpus was used to train a word embedding model to identify creative ways to name narco-related concepts. The results show that various concepts are commonly expressed through figurative devices, such as metaphor, metonymy, or mental imagery. This fact corroborates that figurative language is quite recurrent in our daily communication, regardless of the context. In addition, we show how this creativity can be recognized by applying Natural Language Processing (NLP) techniques.

Nutritional and Nutraceutical Properties of Mexican Traditional Mole Sauce.

Mole sauce is one of the traditional Mexican foods; it is a complex mixture of ingredients of diverse origins that directly influence its nutritional value. The objective of this study was to investigate the antioxidant properties and nutritional components in five varieties of mole from Hidalgo in Mexico namely verde (V), ranchero (R), almendrado (A), casero (C), and pipian (P). Proximal chemical analysis and determination of the color index and the content of total starch, dietary fiber, mineral content (Ca, Na, K, and Mg), total phenolic content, and antioxidant activity by ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) and DPPH (2,2-diphenylpicrylhydrazyl) were carried out. All the five varieties of mole reported less than 25% moisture content while fat content varied from 42.9% to 58.25%. The color index ranged from a deep orange to a deep red color. A fair percentage of dietary fiber was found in all mole varieties with a low amount of starch as well. The presence of mostly insoluble dietary fiber, high phenolic content (36.13–79.49 mg GAE/100 g), and high antioxidant activity could be considered important strengths to boost the consumption of these traditional preparations. This research will contribute to a better scientific knowledge of traditional Mexican sauces as functional foods or nutraceuticals that could be used to avoid health disorders.

Inclusion of typical Mexican ingredients in canned escamoles (Liometopum apiculatum): thermophysical and physicochemical properties

Escamoles are the larvae of the antLiometopum apiculatum and have been consumed in Mexico since pre-Hispanic times. Currently, they are one of the most consumed insects in Mexico because of their organoleptic and nutritional characteristics. Escamoles are rich in protein, unsaturated fatty acids, including oleic, linoleic, linolenic, and arachidic acid, as well as vitamin A, thiamine, riboflavin, and niacin. Escamoles, however, have a shelf life of five days at 4 °C. Canning is an alternative process for increasing their shelf life and creating new products. Therefore, the objective of this study was to include traditional Mexican food ingredients for creating new canned escamoles products, as well as to determine and validate the canning time. Four canned escamoles products were obtained according to an official Mexican regulation using the following ingredients: mole, adobo, butter, Mexican mix, and tamarind sauce. Cylindrical cans with a diameter of 68 mm and height of 76 mm were used in all experiments. The sterilisation process was performed with saturated steam at 121 °C. The process time was calculated with a graphic method and validated by a microbiological test. Additionally, thermophysical properties, chemical composition, lipid oxidation, structural changes, and sensory evaluation were determined after the canning process. The process time (P<0.05) of products varied between 13 to 38 min. The microbiological tests were negative in all experiments. The chemical composition and thermophysical properties of products (P<0.05) were dependent on the ingredient used. The escamoles structure remained intact after the canning process. The hedonic scale for escamoles in the Mexican mix and in butter was 5.0, equivalent to ‘like slightly’. For the products in mole and tamarind sauce, the score was 4.0, meaning ‘neither like nor dislike’. The inclusion of Mexican gastronomic ingredients in canned escamoles allowed designing new products without damaging the nutritional and sensory characteristics of escamoles.

Improving Cultural Humility and Competency in Diabetes Care for Primary Care Providers.

As type 2 diabetes continues to plague the United States and the world at an increasingly alarming rate, the role of primary care providers (PCPs) grows ever more crucial. PCPs can help patients prevent the onset of type 2 diabetes, provide early diagnosis, and assist patients in maintaining glycemic and metabolic control once a diagnosis has been made. Diabetes is a largely self-managed chronic disease, making patient education vital to the health and wellness of patients. Because diabetes prevalence and related mortality disproportionally affect non-White individuals, PCPs and other health care professionals must learn to connect and communicate effectively with patients of different cultures and backgrounds. Thus, the goal of this article is to highlight the health disparities that exist among patients with diabetes and to give PCPs a framework to improve diabetes treatment through cultural competency and humility. Maria is a 57-year-old, Spanish-speaking woman with a medical history of type 2 diabetes, hypertension, and hyperlipidemia, who presents to your clinic to establish care. Through an interpreter, you learn that she immigrated from Mexico to the United States 2 years ago and lives with her children and grandchildren. This is her first visit to a doctor since she moved to the United States. Maria ran out of her medications about 1 year ago and reports feeling excessively thirsty and fatigued. She also reports that she wakes up several times each night to urinate. She is worried about her diabetes. Her sister, who still lives in Mexico, recently had to get her foot amputated as a result of diabetes-related complications, and her brother just had a stroke. She takes a daily 30-minute walk around her neighborhood, and her diet is a mixture of traditional Mexican foods such as tortillas, rice, and beans and a typical Western diet, including fast food and …

Consumption of nixtamal from a new variety of hybrid blue maize ameliorates liver oxidative stress and inflammation in a high-fat diet rat model

Abstract Continuous consumption of functional foods rich in antioxidants leads to several health benefits on non-communicable diseases. Pigmented maize, a traditional Mexican food, contains a high quantity of antioxidants. We determined the phytochemical composition of a raw and alkaline treated (nixtamal) blue hybrid maize (Zea mays L. var. E3E4) and investigated the effect of the nixtamal consumption on the liver oxidative stress and inflammation on rats fed a high-fat diet. We fed Wistar rats for eight weeks with standard diet, HFD, and HFD + Nixtamal. The nixtamalization process modified the chemical profile being cyanidin-3-O-glucoside the main anthocyanin compound (92.19%). Antioxidant capacity by ABTS (IC50 668.70 μg/mL) was increased. Sod1 gene expression and total liver antioxidant capacity were augmented after nixtamal treatment while MDA levels decreased. Histological analysis revealed a statistical reduced liver inflammation. Finally, our data suggest that maize’s anthocyanins counteract directly liver ROS, increasing Sod1, and ameliorate liver damage.

Abstract P516: A Traditional Mexican Diet Score is Not Associated With Increased Risk of Hypertension and is Comparable to Other Diet Scores Among U.S. Adults of Mexican Heritage in the Hispanic Community Health Study/Study of Latinos Cohort

Introduction: Little is known about whether prevailing diet quality scores apply to Hispanics/Latinos when assessing hypertension risk or if a diet score applied to a traditional diet would be more relevant. Objective: To compare a traditional Mexican diet score (tMexS) against three prevailing diet quality scores (Mediterranean Diet Score [MeDS], Alternate Healthy Eating Index-2010 [AHEI-2010], and Dietary Approaches to Stop Hypertension [DASH]) in association with risk of hypertension and change in systolic and diastolic blood pressure (BP) in adults of Mexican heritage in the U.S. Methods: Data were analyzed from 3,542 U.S. adults of Mexican heritage in the multicenter population-based Hispanic Community Health Study/Study of Latinos (HCHS/SOL) cohort with baseline (2008-2011) and follow-up (2014-2017) visits, and without CVD and hypertension at baseline. Diet quality scores were calculated from the average of two 24-h recalls. Higher scores of MeDS, AHEI-2010, and DASH indicate a healthier diet, while a higher tMexS indicates a more traditional Mexican diet. Hypertension was defined as an average of ≥140 systolic or ≥90 mmHg diastolic BP from triplicate measurements, or self-reported use of antihypertensive medications. Logistic regression models tested the association of four dietary scores with incident hypertension, and linear regression models tested the association of dietary scores and changes in systolic and diastolic BP by hypertension status. Multivariable models with complex survey procedures were adjusted for confounders, and the final model included all dietary scores simultaneously. Results: After an average 6y of follow-up, there were 553 incident cases of hypertension. Mean (±SE) total score was 5.8 ± 0.05 for tMexS (range: 0-12), 5.3 ± 0.04 for MeDS (range: 0-9), 51.4 ± 0.19 for AHEI-2010 (range: 0-110), and 48.5 ± 0.22 for DASH (range: 0-90). The tMexS, MeDS, and DASH were not associated with risk of hypertension. A 10-unit increase in the AHEI-2010 was associated with a lower risk of hypertension (OR: 0.77; 95% CI: 0.60, 0.98). Among normotensive adults, diastolic BP decreased by 0.24 ± 0.11 mmHg per one-unit increase in tMexS (p-value=0.02). No significant changes were noted for systolic BP nor among adults with hypertension. Conclusions: In this prospective cohort, the AHEI-2010, but not DASH, MeDS, or tMexS, was associated with lower hypertension risk among U.S. adults of Mexican heritage, while the tMexS reduced diastolic BP among normotensive adults. To decrease hypertension risk, adults of Mexican heritage should adhere to AHEI-2010 dietary recommendations, while consuming traditional Mexican foods for modest benefits on blood pressure.

Consumers’ perception of a traditional fermented beverage in Central Mexico

PurposePulque is a fundamental piece in the Mexican gastronomy and identifying consumers’ perception could help promote it and generate new opportunities of commercialization. The purpose of this paper is twofold: first, to explore the underlying factors that influence consumers’ perception toward pulque, and second, to identify groups of consumers according to their perception.Design/methodology/approachA questionnaire was designed and applied to 220 consumers within points of sales. Exploratory factor analysis (EFA) was undertaken and hierarchical cluster analysis (HCA) was used to identify different groups of consumers.FindingsBy means of EFA three factors were obtained: traditionality, bad reputation of pulquerías and functional beverage. In order to identify different consumption patterns among consumers, HCA was performed and three groups were identified: traditional, neo-consumers and neo-consumers in transition. The groups identified showed significant differences in their perception.Practical implicationsPulque has recently gained interest in various consumer sectors, mainly among young consumers, who are consuming and promoting the beverage these days. In this sense, the results of this work could be used for its promotion and consumption in order to attract more consumers and make a contribution to the development of local economies.Originality/valueThis is the first work in Mexico to explore the perception of consumers toward pulque: the most important traditional fermented beverage in Central México. Results of this research suggest the appearance of a revaluation process among young consumers, more informed and with greater sensitivity toward traditional Mexican food, particularly in the case of pulque. Likewise, these results could be useful for producers and sellers to carry out commercial strategies and promote the drink.

Questioning the Dietary Acculturation Paradox: A Mixed-Methods Study of the Relationship between Food and Ethnic Identity in a Group of Mexican-American Women

BackgroundEpidemiological studies have described an “acculturation paradox.” Increased acculturation to the United States is associated with increased consumption of dietary fat and decreased consumption of fruits/vegetables. ObjectiveTo expand understanding of the dietary acculturation paradox, this study examined how bicultural Mexican-American women construct ethnic identity and how these identities and identity-making processes relate to perceptions of health and nutrition. DesignWe utilized embedded mixed methods (in-depth interviews; survey). Participants/settingWe analyzed a purposive sample of English-speaking Mexican-American women aged 18 to 29 years (n=24) in rural California to assess ethnic identity and diet beliefs. ResultsParticipants described food as central to expressing cultural identity, usually in terms of family interactions. Mexican food traditions were characterized as unhealthy; many preferred American foods, which were seen as healthier. Specifically, Mexican-American women perceived Mexican patterns of food preparation and consumption as unhealthy. In addition, traditional Mexican foods described as unhealthy were once considered special-occasion foods. Among the participants who expressed a desire to eat healthfully, to do so meant to reject Mexican ways of eating. ConclusionsThis study raises questions about the nature of the “dietary acculturation paradox.” While food—the eating of Mexican foods—is central to the maintenance of ethnic identity throughout acculturation, negative perceptions about the healthfulness of Mexican foods introduce tension into Mexican-American women’s self-identification. This study suggests a subtle contradiction that may help to explain the dietary acculturation paradox: While previous research has suggested that as Mexicans acculturate to the United States they adopt unhealthy diets, this study finds evidence that they do so at least in part due to perceptions that American diets are healthier than Mexican diets. Implications for interventions to improve Latinos’ diets include an emphasis on the family and use of Spanish linguistic cues. Finally, messages that simply advocate for “traditional” diets should be reconsidered because that message is discordant with perceptions of the healthfulness of such foods.

Structural and physicochemical changes due to proteolytic deterioration of escamoles (Liometopum apiculatum) a traditional Mexican food

Entomophagy or consumption of insects has significantly increased worldwide, either for pleasure or to satisfy the food needs in developing countries. There are approximately 2,000 species of edible insects distributed in 120 countries. From these 2,000 species, about 540 are located in Mexico; one of the most consumed are the escamoles. Escamoles are larvae and pupae of the ant Liometopum apiculatum. Escamoles are nutritious because of their high content of protein, fat, carbohydrates and vitamin. However, during storage the quality of escamoles changes rapidly which affects the acceptability by the consumer. This loss of quality is probably a result of proteolytic activity of endogenous proteases. Therefore, the objectives of this study were to identify the classes of proteases in escamoles as well as to evaluate the effect of proteolytic activity on physicochemical and structural changes during storage. Proteases identification was conducted using specific inhibitors; structural changes, texture, and proteolytic activity were monitored at different days of storage. The highest proteolytic activities (P<0.05) were observed at pH 8, 9 and 10 and at 37 and 50 °C. Proteases were mainly inhibited by iodoacetic acid and soybean trypsin inhibitor showing that cysteine and serine proteases were dominant. High proteolytic activity, significant (P<0.05) reduction in texture and weight loss was observed during storage. The deterioration of escamoles was evident in analyses of images, where initial structure was lost during storage. These results indicate that different groups of proteases are associated with rapid deterioration of escamoles.

Traditional foods of Mexico

Nowadays, many food products are investigated in order to establish their medicinal proprieties, active components and possible medical applications for prevention o treatment of different diseases. In the present work we have summarized some advances in investigation of medicinal potential of 4 traditional Mexican foods: nopal cactus, chili pepper, cinnamon and agave. The results have demonstrated that all 4 merit being present on daily basis in diet of Mexicans.

Lipid-lowering effect of maize-based traditional Mexican food on a metabolic syndrome model in rats.

BackgroundMaize-based food is typical in Mexico and other Mesoamerican countries. Used for millennia, they have recently been replaced by modern food that is associated with an increase in the prevalence of non-communicable chronic diseases. This study was carried out in order to evaluate the effects of traditional food on lipid profiles.MethodsMetabolic syndrome was induced in animals given a 30% sucrose solution. The animals were given maize tortillas (n=5) and maize pozol (n=5), traditional Mexican food items. A control group was given a 30% sucrose solution in the laboratory diet (n=5) and a witness group was given plain water and pellets. Triglycerides, cholesterol and glucose in tail blood were recorded each month between weeks 12 to 24. Blood was obtained from the cardiac cavity on week 28 and triglycerides, total cholesterol, LDL, HDL, C-reactive protein, alanine amino transferase, glucose and glycated hemoglobin were recorded.ResultsThe animals provided with supplementary traditional food presented a lower increase in triglycerides up to week 24 (p<0.001). Data recorded on week 28 showed lower values of LDL (p<0.05), a lower percentage of glycated hemoglobin when maize tortillas were provided (p<0.01) and lower values of alanine amino transferase when both food items were provided (p<0.01).ConclusionsProviding traditional Mexican food generated a protective effect against the intake of a 30% sucrose solution over a long period.

Dietary behaviors associated with cardiovascular disease risk factors in Mexican‐American adults

To identify dietary behaviors associated with cardiovascular disease (CVD) risk among Mexican Americans, data on frequency of eating out, consumption of traditional Mexican foods, food group intake, and CVD risk factors were collected in 65 Mexican‐American adults (21 male, 44 female; age=37±10 y; BMI=28.6±5.6 kg/m2; total‐cholesterol [C]=184±40 mg/dL; LDLC= 115±33 mg/dL; HDL‐C=45±11 mg/dL; triglycerides [TG]=129±146 mg/dL). Restaurant dining frequency (11±10 times/month) was positively correlated with total‐C (r=0.250, p&lt;0.05) and LDL‐C (r=0.270, p&lt;0.05). Individuals eating out more frequently (&gt;8.75 times/month) had 26% greater total‐C (205±40 mg/dL vs. 163±29 mg/dL; p&lt;0.0001) and 31% greater LDL‐C (130±33 vs. 99±25; p&lt;0.0001) than those with fewer restaurant visits. Frequency of traditional Mexican food intake (4±2 times/week) was correlated positively with TG (r=0.251, p&lt;0.05) and negatively with HDL‐C (r=−0.252, p&lt;0.05). Eating out and consuming traditional Mexican foods were inversely correlated with fruit intake (r=−0.249 and r=−0.254, respectively; p&lt;0.05). Data suggest that choosing restaurant and/or traditional Mexican foods more frequently may increase CVD risk factors in Mexican Americans. This relationship and how Mexican Americans define ‘traditional Mexican food’ merit further investigation. Funded by Arizona State University.

Traditional Foods and Practices of Spanish-Speaking Latina Mothers Influence the Home Food Environment: Implications for Future Interventions

This study aimed to obtain in-depth information from low-income, Spanish-speaking Latino families with young children to guide the development of culturally appropriate nutrition interventions. Focus groups were used to assess parent's knowledge about healthful eating, the home food environment, perceived influences on children's eating habits, food purchasing practices, and commonly used strategies to promote healthful eating among their children. Thirty-four Latino parents (33 women; 27 born in Mexico; 21 food-insecure) of preschool-aged children participated in four focus group discussions conducted in Spanish by a trained moderator. The focus groups were audiotaped, transcribed, translated, and coded by independent raters. Results suggest that in general, parents were very knowledgeable about healthful eating and cited both parents and school as significant factors influencing children's eating habits; at home, most families had more traditional Mexican foods available than American foods; cost and familiarity with foods were the most influential factors affecting food purchasing; many parents had rules regarding sugar intake; and parents cited role modeling, reinforcement, and creative food preparation as ways to encourage children's healthful eating habits. Finally, parents generated ideas on how to best assist Latino families through interventions. Parents indicated that future interventions should be community based and teach skills to purchase and prepare meals that include low-cost and traditional Mexican ingredients, using hands-on activities. In addition, interventions could encourage and reinforce healthy food-related practices that Latino families bring from their native countries.

Determination of Fe and Al contamination by NAA at preparation of traditional Mexican food

A study was carried out using NAA to measure the concentration of Al and Fe leached from kitchen ware into some popular Mexican sauces and juices. These elements were measured in red and green hot sauces cooked in Fe, Al and clay pans compared to a stainless steel pan. Similarly Al was measured in organe and grapefruit juices obtained using an Al extractor compared to a plastic one.

Issues in Dietary Assessment at the Community Level: A Case Study of Hispanics in Yakima, Washington

ABSTRACTResources to collect unique dietary assessment data in a community are often not available. Nutritionists must therefore depend on sources of data from populations similar to the local population of interest to guide local public health planning. Sources may include national data and data from community agencies and programs. The major factors to consider in selecting appropriate data sets for needs assessments are discussed, with an example dietary dataset from a Mexican American community. Available data on Mexican Americans nationwide point to a risk of obesity and to the importance of analyzing fat intakes. The community-based (“local”) data and other datasets on Mexican Americans, including national data, were therefore compared and contrasted using intakes of total and saturated fat, cholesterol and fiber, and overall dietary quality. Similarities between datasets included the use of some traditional Mexican foods, high levels of intakes of some protective nutrients, underconsumption of some...