Dietary acculturation and diet quality among the arab minority population in Israel

Kathleen Abu-Saad; Nuha Younis-Zeidan; Havi Murad; Laurence Freedman; Iris Shai; Vered Kaufman-Shriqui; Drora Fraser; Ofra Kalter-Leibovici

doi:https://doi.org/10.1007/978-1-4614-7315-2_17

Dietary acculturation and diet quality among the arab minority population in Israel

Kathleen Abu-Saad, Nuha Younis-Zeidan, Havi Murad, Laurence Freedman, Iris Shai, Vered Kaufman-Shriqui, Drora Fraser, Ofra Kalter-Leibovici

Ben-Gurion University of the Negev

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Abstract

Dietary acculturation occurs in a society when members of a minority group adopt the food choices/dietary patterns of the majority group. Evidence suggests that this is a complex, multidimensional process ranging from using traditional foods in new ways and/or using new ingredients to make traditional foods/meals to replacing traditional foods with new foods. The process is affected by socioeconomic, demographic, and cultural factors, as well as by the extent of exposure to mainstream culture.

Original language	American English
Title of host publication	Diet Quality
Subtitle of host publication	An Evidence-Based Approach
Publisher	Springer New York
Pages	225-237
Number of pages	13
Volume	2
ISBN (Electronic)	9781461473152
ISBN (Print)	9781461473145
DOIs	https://doi.org/10.1007/978-1-4614-7315-2_17
State	Published - 1 Jan 2013

Keywords

Arabs
Diet quality
Dietary acculturation
Israel
Nutrition transition

All Science Journal Classification (ASJC) codes

General Medicine

Access to Document

https://doi.org/10.1007/978-1-4614-7315-2_17

Cite this

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AU - Abu-Saad, Kathleen

AU - Younis-Zeidan, Nuha

AU - Murad, Havi

AU - Freedman, Laurence

AU - Shai, Iris

AU - Kaufman-Shriqui, Vered

AU - Fraser, Drora

AU - Kalter-Leibovici, Ofra

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AB - Dietary acculturation occurs in a society when members of a minority group adopt the food choices/dietary patterns of the majority group. Evidence suggests that this is a complex, multidimensional process ranging from using traditional foods in new ways and/or using new ingredients to make traditional foods/meals to replacing traditional foods with new foods. The process is affected by socioeconomic, demographic, and cultural factors, as well as by the extent of exposure to mainstream culture.

KW - Arabs

KW - Diet quality

KW - Dietary acculturation

KW - Israel

KW - Nutrition transition

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BT - Diet Quality

PB - Springer New York

ER -

Dietary acculturation and diet quality among the arab minority population in Israel

Abstract

Keywords

All Science Journal Classification (ASJC) codes

Access to Document

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