NFS 223 Lecture Notes - Lecture 12: Enculturation, Dominant Culture, Acculturation

• School: University of Vermont
• Department: Nutrition and Food Sciences
• Course: NFS 223
• Professor: Farryl Mac Kenna Bertmann

Document Summary

Culture (cid:862)the values, (cid:271)eliefs, attitudes a(cid:374)d pra(cid:272)ti(cid:272)es a(cid:272)(cid:272)epted (cid:271)y a (cid:272)o(cid:373)(cid:373)u(cid:374)ity of i(cid:374)dividuals(cid:863) culture is learned, not inherited it is passed generation to generation. Ways in which individuals are unique/different, but similar in other ways. Benefits: physical ability, body size, different levels of mobility, cognitive, physical, health, perceptions of food and health in the family tastes in different cultures tastes can change depending on circumstances, geographic location, dominant culture surrounding them. Enculturation and intercultural variation culture is learned and passed from one generation to another in the home, but within each culture there exist differences subgroups within a culture exist called intracultural variations. Process by which people from one cultural group modify their traditional behaviors, attitudes and viewpoints as a result of contact with a new dominant culture. Degrees: some good choices may change, may adopt some less healthy choices, barriers, dominant culture food practices, need to assess food practices.