TABLE 5.

Cultural Group by Eating Patterns and Protein Sources

Culture	Overall Eating Patterns/Trends	Protein Sources	Nutrient Characteristics
Mexican culture	Cooking and eating homemade traditional foods together as a family	Black beans, pozole, enchiladas, ceviche, grilled steak, carnitas	Can be high in sodium and fat
Chinese culture	Food to establish and express relationships between others and can also be used to express social status	Rice, dumplings filled with meat or seafood, beef or lamb, and roasted or stir‐fried chicken	Can be high in carbohydrates and sodium
Japanese culture	Adheres to the term Washoku, which is a social practice associated with food embodying the people’s spirit	Fish, surimi, rice	Can be rich in polyunsaturated fatty acid, omega‐3
Indian culture	Lacto‐vegetarian diet followed among those of Hindu religion	Plant‐based protein sources: Idli, Dahi, Hawaijar	Can be rich in calcium, high in carbohydrates, and low in vitamin B12
		Animal proteins (consumed by those who do not follow lacto‐vegetarian): chicken or mutton curry and baked goat
Middle Eastern culture	Consumes wide variety of plant and animal protein sources	Chickpeas, lentils, almonds, walnuts	Can be high in fiber, iron, and polyunsaturated and monounsaturated fatty acids