JAMAICA CULTURAL COMPETENCE IN MEAL PLANNING

University of the Southern Caribbean

(South Campus)

Cultural Competence in Meal Planning

Presented in Partial Fulfillment

of the Requirements of the Course
FDNT230 Nutrition

To:
Victoria Cox

By:
Annaleah McDonald (I.D# 2016060109)

14th October 2018

Approval ……………
JAMAICA CULTURAL COMPETENCE IN MEAL PLANNING

All people use food in culturally defined ways and the meaning of food in our lives far

exceeds that of simply providing sustenance. Cultural food patterns are defined by what foods

are eaten, when they are eaten, how they are eaten, and with whom they are eaten. Ethnic

groups differ in how they identify foods and how they prepare them, the condiments they use

and the timing and frequency of meals. Foods are also frequently used in symbolic ways,

playing an integral role in religious ceremonies and social events. Although cultural food

practices are dynamic and ever-changing, many of the traditions relating to them persist even

with a high level of social acculturation.

In Jamaica, there is a deep history of cultural integration because it was under both

Spanish and British control, which brought African slaves to the island. Indians and Chinese

were also brought to Jamaica as cheap laborers after the abolition of slavery. This melding of

cultures created numerous hybrids of religions and culinary traditions that incorporate

flavours and foods from all around the world. Many Jamaican-Americans have adapted their

dietary habits and practices to mirror that of American cuisine, but there are still numerous

Jamaican dishes and foods that are very popular. Jamaican food is generally very spicy. Rice,

vegetables (such as beans, peas, yams, tomatoes, and green peppers), fruits (such as mangoes,

bananas, papayas, pineapples, oranges, and grapefruits), stews, and various types of fish

figure largely in the diet. Fish may be eaten several times a week, and ackee and salt fish, the

national dish, is often eaten for breakfast. Most meals are served with rice and "peas" (red

beans) and may also include boiled green bananas or fried dumplings. A typical salad

includes cabbage and carrots. Popular dishes include curries such as curried goat; and jerk, a

spicy-hot piece of barbecued pork or chicken, roasted in an open pit or on a makeshift grill,

and often served with a bland, hard-dough bread. Bammy (cassava bread) is a standard food;

it is still prepared in the style of the Arawak. Bammy with fried fish is a frequent

combination, as is festival (fried dough) with fish.

JAMAICA CULTURAL COMPETENCE IN MEAL PLANNING

Drinks made from boiled roots, herbal teas, fruit juices, and a variety of alcoholic

beverages are common, as are coffee and tea. It is customary for all hot drinks (coffee, cocoa,

green tea, etc.) to be called "tea." According to research by the United States Department of

Agriculture (USDA) on the American Dietary Guideline (2015) it shows that in order to have

a balanced diet an average meal must consist of approximately 30% vegetables, 20% fruits,

25% grains and proteins. According to Food and Agriculture Organization (FAO) the Dietary

Guidelines for Jamaica are similar to that of the Dietary Guidelines for Americans since it

encourages persons to eat healthy and to have well balanced meals daily.

I consider Jamaica dietary habits to be healthy and a balanced diet because they utilise

the nutrition circle to their diet and lifestyle. Good nutrition is our first defence against

disease and our source of energy to live and be active. Nutritional problems caused by an

inadequate diet can be of many sorts, and when they affect a generation of youngsters, they

can lower their learning capacities, thus compromising their futures, perpetuating a

generational cycle of poverty and malnutrition, with severe consequences on both individuals

and nations.
JAMAICA CULTURAL COMPETENCE IN MEAL PLANNING

References:

Albala K. Food Cultures of the World Encyclopedia [4 volumes]. Santa Barbara, Ca:

Greenwood; 2011

Deborah S. Hartz Authentic Jamaican breakfast Aug 1, 1991 Ocala Star-Banner page 44

FAO, 2015- Food-based dietary guidelines – Jamaica – FAO Retrieved from

www.fao.org/nutrition/education/food-based-dietaryguidelines/.../jamaica/en/