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The purpose of this study was to identify some of the social, economic, demographic, and cultural characteristics related to food behavior that Mexican Americans experience in the border regions of Mexico and the United States. Special emphasis was placed on how the process of acculturation shapes the lifestyle and diet of these population groups, and which are the consequences regarding dietary risk factors and obesity. This was a cross-sectional study with a purposive site and systematic selection of units of study. The methods included face to face interviews with 150 migrant Mexican women (Southwest-U.S.) and 150 non-migrant Mexican women (Northwest-Mexico). Interviews consisted of a questionnaire with the following segments: Two non-consecutive 24-hour recalls, a semiquantitative food frequency questionnaire, anthropometry, acculturation, dietary change and food preparation, avoidance of fat, sweets and sodium, lifestyle characteristics (smoking, physical activity), stress, eating out patterns, and food purchasing. Results from multivariate analysis showed that consumption of calories from saturated fat and BMI seem to be significantly higher (p $
Acculturation has been associated with health behaviors, and to a lesser extent, health outcomes among Latinos; however, inconsistencies exist regarding the nature of these relationships. Moreover, little is known about the underlying mechanisms linking acculturation to Latino health outcomes. The current study examined the relationship between acculturation, behavioral risk factors, and cardio-metabolic dysfunction in Mexican American women, and evaluated the contribution of social and economic pathways to observed associations. Participants were a random sample of 302 Mexican American women (mean age 49.77 years), recruited from communities with wide-ranging socioeconomic status (SES) located on the United States (US) side of the Tijuana (Mexico) - San Diego (US) border. Women underwent a clinical exam and completed a battery of questionnaires including demographic (age, US exposure, education, and income), cultural (language acculturation, familism, fatalism, religiosity), social (social support, sociability), and behavioral (leisure-time physical activity, sedentary behavior, walking, fruit and vegetable servings, and dietary fat) variables. Confirmatory factor analyses (CFA) and structural equation models (SEMs) were performed in the total sample. CFAs revealed single latent constructs for English language acculturation (childhood language, English proficiency, and adult language patterns), SES (education and income), resilient cultural values (familism and religiosity), and social resources (social support and sociability). SEMs showed statistically significant direct effects of English language acculturation to more sedentary behavior and resilient cultural values to more self-reported walking. In addition, the indirect effects of US exposure to more sedentary behavior through language acculturation, English language acculturation to more sedentary behavior through SES, and resilient cultural values to more fruit and vegetable servings through social resources were also significant (CFI = 0.90, RMSEA = .10, SRMR = 0.04). Finally, significant mediated effects were found for English language acculturation to lower cardio-metabolic dysfunction via higher SES, and higher SES to lower cardio-metabolic dysfunction via lower fatalism (CFI= .89, RMSEA = .11, SRMR = .04). Behavioral variables did not appear to mediate the acculturation and cardio-metabolic dysfunction relationship. Acculturation and related cultural variables were associated with behavioral risk factors and cardio-metabolic dysfunction in middle-aged Mexican American women. SES and social resources may represent relevant pathways in explaining these associations.
In this dissertation, I seek to examine changes in diet and other food behaviors that take place within and across generations of Mexican immigrants in the U.S.I present four studies, each of which addresses a set of common hypotheses. My first hypothesis is that well-documented shifts in diet that occur as Mexican immigrants spend time in the U.S and become more acculturated may represent just one aspect of a broader shift in food behaviors. I use data from the 2005-2010 National Health and Nutrition Examination Survey (NHANES) and survey data that were collected as part of a community intervention study in East Los Angeles, California (East L.A. Community Survey) to examine the relationship between linguistic acculturation and a variety of food purchasing, preparation, and consumption behaviors among Mexican Americans. I present evidence of a broad shift in food behaviors as Mexican Americans acculturate, characterized by decreased home meal preparation and increased reliance on prepared and processed foods from restaurants and other food sources. My second hypothesis is that not all changes in food behaviors that occur within and across immigrant generations are the result of exposure to and adoption of U.S. culture, and thus should not be thought of as `dietary acculturation.' Rather, I argue that much of the change in food behaviors that occurs among Mexican immigrants and their offspring may result from shifts in social characteristics such as income, education, and urban exposure. For example, many immigrants migrate from rural areas in Mexico to large urban areas in the U.S., and educational attainment and socioeconomic status improve quickly among immigrants and their offspring. I argue that these important social factors would affect food behaviors in any country, and thus it is important to differentiate between their influence and shifts in food behaviors caused by exposure to and adoption of U.S. culture. I investigate my second hypothesis using data from adult participants in the 2006 Encuesta Nacional de Salud y Nutrición (National Health and Nutrition Study), a large population-based study conducted in Mexico. I examine patterns in food behaviors among Mexican adults, finding that food spending and consumption of foods prepared outside of the home increase dramatically with income, education, and urban versus rural residence. Thus, my findings suggest that many of the social differences between more-acculturated Mexican Americans from their less-acculturated counterparts would result in large social gradients in food behaviors within the Mexican population, even in the absence of exposure to and adoption of U.S. culture. I also examine my second hypothesis using data from the 2005-2010 NHANES and the East L.A. Community Survey. I assess whether any observed relationship between linguistic acculturation and food behaviors is explained by income, education, and other sociodemographic differences between more- and less-acculturated Mexican Americans. My findings suggest that much of the relationship between linguistic acculturation and food behaviors is explained by these other social factors, and thus not all changes in food behaviors that occur within and across immigrant generations should be labeled as 'dietary acculturation.'
This book focuses on the Hispanic population in the United States. Reviews sociodemographic data, migration patterns, and economic, health, and nutritional situations. Discusses the persistence of ethnic effects on food habits and the role of women in nutrition; details dietary strengths and weaknesses among various Hispanic groups; examines diet-related diseases and obesity as present-day problems among certain segments of the Hispanic population; presents a discussion of the U.S. Dietary Guidelines and their application to Hispanic diets; demonstrates how to reach Hispanics through diet counseling and nutrition education; and provides useful techniques and approaches for assessing food intake among Hispanics.
Using data collected from 105 households in Sonora, Mexico, the author combines detailed ethnographic research with quantitative analyses of income, diet, and nutritional status to examine the dietary patterns of residents who "cook and cope among the cacti." Employing a new analytical concept of "available income" - which can differ greatly from total income and provide valuable insight into why people eat what they do - the work explores a variety of social and cultural factors that affect food expenditure and consumption. Home production of food and the extent to which women are employed outside of the home are just two of the many variables discussed that influence available income and how it is used. But even among groups with similar available incomes, variables of ethnicity, prestige, nutritional knowledge, and the desire for consumer goods come into play.