by Chef Cheryl Tate
Looking into the diet of African Americans, we find many ways to improve our eating habits. Changing the mindset of the culture will assist in the process. Even though we mirror the average American diet, meat, starch, and a vegetable in various proportions, our diets include many cultures like African and Caribbean foods. Some favor rice over pasta in some cuisines, some omit pork or beef. We have a history of adding meat to our vegetables which are usually cooked. We carry some our slave influences in how we prepare our foods. Food availability, storage, financial independence, health literacy, and a sense of history and heritage all contribute to the ever-changing components of the widening African American diet.
Studies reveal that, in fact, African Americans buy less ready-to-eat and/or processed foods when compared to European Americans. Interesting that more fast-food restaurants are in Black/Brown neighborhoods to encourage poor eating habits.
As a culture, we have gathered around a table for meals when there is a structure of encouraging “family time”. We generally consume more chicken, and turkey than other cultures. Beef, a more expensive protein is not consumed as much as Hispanic, or Europeans consume beef, we also consume a lower volume of milk and dairy products than Europeans. We tend to buy bacon and sausages and more sweeteners like jams, jellies, sugar, and syrups. By increasing the number of vegetables, particularly fresh uncooked in the form of salads, more nutritional balance can be maintained in the African American diet. Although African Americans eat relatively fewer vegetables, there are also distinct differences with an increased consumption of fresh green beans, fresh cabbage, and fresh greens when compared with other vegetables. The consumption of fish and poultry already represents a beneficial existing tradition.
One habit that needs addressing is sugary drinks in our diets. Marketing campaigns were developed years ago to drive up the consumption of sugary beverages like Coca cola and Kool Aid. The media still goes out of its way to advertise sodas and energy drinks to the youth with social media and celebrities to make it fashionable to drink.
Although we want to correct our diets by removing foods that are harmful, replacing the food with a reasonable substitute is the way to remedy the situation. Every individual’s diet and health matters are different, to paint a broad stroke would not be fair to those whose diets are balanced and mindful of fats and sweets and avoids them. It starts with identifying the specific foods to minimize or eliminate. Everything in moderation, we can adjust our habits to live a healthier life and enjoy our wellbeing.
A Personal Chef can save you 6-10 hours helping you solve your “what’s for dinner?” question with healthy meals that are specific to your diet needs. Contact Chef Cheryl Tate for a free consultation.
Here is a video on healthy cooking oils:
Cheryl Tate
Proud Member United States Personal Chef Association
Is a 4th generation Hospitality/Food service professional offering Personal and Private chef services. Consult and meal plan for diet restrictions, In house food preparation, Catering for intimate events from 1 to 50 persons. The Chef is available for Demonstrations, hands on classes, Consultations, we want to be your go-to for and all things culinary.
Phone: 310-722-9196
Email: cestate4@gmail.com
Website: nurturingchefsla.com
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