Smart Choice for a Healthy Life Vol. 5, No. 1 Dry Beans Play Major Role in Traditional, Healthy Hispanic Diet By Judith Rodriguez, PhD, RDN and Doreen Bevans Hispanics in the United States consume a fall nutrient among proportionately larger amount of beans (33% Hispanics although more) than the general population.1 Beans are a it is for the non- major source of protein, fiber, iron, manganese, Hispanic black popu- and magnesium in the traditional Hispanic diet. lation.5,6 Increased Research indicates that consumers of dry beans, acculturation is asso- peas, and lentils had higher intakes of nutrients ciated with decreased and lower glycemic indices than non-consum- rice and bean consumption. Terminology Tip 2,3 ers. However, as with other immigrant groups, Dairy Hispanic refers to as acculturation occurs, the diet changes include people from countries Whole milk is generally consumed, and despite increased intake of meats and decreased intake that were colonies of some resistance to lower fat milks, there is of beans. Spain, or Hispaniola. 7,8 increasing acceptance with acculturation. So a general reference Hispanic Diet and Food Patterns Cheeses are popular, especially among Mexi- to such would exclude Dietary patterns differ across the Hispanic can Americans. This includes Queso Blanco (a countries such as Brazil groups, but there are some similarities. All white cheese). In the United States, yogurt has in South America, groups’ traditional diets are a combination been increasing in popularity, especially among which was a colony of of indigenous foods, influences from Spain younger Hispanics.9 Cheese may be consumed Portugal. For some, and other cultural groups that settled in the as a snack with coffee or hot chocolate, or Latino is a reference to region. This includes maize, potatoes, tomatoes, shredded and served over mashed beans or the Latin empire and, peppers, chocolate from the Americas, wheat, other dishes. Dietitians should recommend that as such, would include rice, sugar, bananas, plantains, olives, coffee, cheeses be made from pasteurized milk. Brazil. For others, and oranges from the Old World.4 Caribbean Latino is based on the Fruits and Vegetables term Latin America, Hispanics had a strong influence from Africa which generally is and Europe, while western areas of South Savory vegetables, such as onions, peppers, a reference to the America had an Asian influence. Argentina had and garlic are chopped and added to foods or Americas. Hispanic a strong Italian influence; Brazil had German sautéed and used as a seasoning base with or without tomatoes or tomato sauce. Ingredients and Latino are used and Chinese influence. interchangeably such as cilantro, long-leaf coriander, cumin, bay throughout this article. Meat and Beans leaves, olives, and a variety of peppers add to the Latinos consume beef, pork, and fish, as well flavor base. Starchy vegetables such as tanier, as different legumes. Black, kidney, navy, and taro, yam, sweet potatoes, ripe or green plantains, CPE pinto beans are popular as are chick peas, pink and green bananas are boiled and included with Accredited beans, lima beans, lentils, and pigeon peas. Provider Various dry beans are used in stews and other Continued on pg. 2 dishes. Beans provide low cost protein, fiber, and magnesium which may partially account for Earn CPEs at www.BeanInstitute.com why the nutrient is not identified as a short- CDRAND = .5 CPEU www.beaninstitute.com Spring 2014 1 Dry Beans Play Major Role in Traditional, Healthy Hispanic Diet continued from pg. 1 meals or in thick stews or soups. Both tropical Tweet with us Obesity Rates A Concern and temperate weather fruits are popular and about this article Latinos’ higher rates of overweight and obesity are eaten fresh, canned, or in fruit-based bever- at @BeanInstitute, than the non-Hispanic white population is a ages. However, sweetened carbonated and fruit #DBQchat major concern. Latinos are 1.2 times more likely flavored drinks are replacing juices. to be obese than non-Hispanic whites. Mexi- Find more informa- can American women have among the high- tion about the use Grains est prevalence of overweight or obesity—78% of beans in world Corn or wheat tortillas and buns are most versus 60% of non-Hispanic white women. kitchens, including commonly consumed by Mexican and Central Similarly, Mexican American children are 1.6 recipes and videos, Americans and rice is more common for 10,11 times more likely to be overweight than non- at www.ciaprochef. Cubans and Puerto Ricans. However, the Hispanic white children. Mexican American com/northarvest popularity of Mexican tortillas and tacos among mainstream Americans has also extended to boys are at particularly high risk for overweight other Latino groups. and obesity (19% obese versus 15% for non- Hispanic whites).14 However, the HHANES Cultural Variations in Meals and Dishes data indicated a variation in levels of overweight Common Mexican and Central American among the various Hispanic groups.15 dishes include refried beans with tortillas. For Dry Bean Quarterly is Areas of the Diet Puerto Ricans, the traditional dish is white rice published four times a year That Need Improvement by the Northarvest Bean and red kidney beans, while for Cubans the Growers Association. An traditional dish is white rice and black beans. Identifying total caloric and fat intake are electronic version of this Although some Mexican cuisine is associated important elements of nutrition assessment. newsletter, with complete with “being hot,” Puerto Rican and Cuban One suggestion is to determine if, and how references, can be found at cuisine are better described as savory, spicy, or much, added fat is used in the bean dishes and www.beaninstitute.com. highly seasoned. In the United States, due to to provide alternatives. For example: n Editorial Advisory Board the increased exposure and popularity of ethnic If lard is added, RDNs could recommend Julianne Curran, PhD cuisines, each cultural group consumes foods olive or canola oil. Clifford Hall, PhD from other groups. n If large amounts of fat or oil are used, RDNs Andrea Hutchins, PhD, RD Amy Myrdal Miller, MS, RD Health of Hispanics could recommend decreasing the amount and U.S. Department of Health data indicate that using a small amount of extra virgin olive oil Editorial Staff Latinos have among the highest rates of obesity for more flavor with less fat. Ed Stroesser, Managing Editor in the country, and are uninsured at a rate n If oil or fat are used to “refry” mashed Adam Veile, Editor higher than any other group in America. beans, RDNs could recommend using small amounts of water or broth instead. Please send comments to: Major causes of death among Hispanics include Dry Bean Quarterly cancer, heart disease, unintentional injuries (acci- n If salt pork, bacon, sausages, chorizo, or fatty P.O. Box 237 dents), stroke, chronic liver disease, chronic lower meats are added, RDNs could recommend Jefferson City, MO 65102 respiratory diseases, influenza and pneumonia, adding cubes of lean ham, lean pork, turkey, [email protected] and nephritis.13 In addition to health disparities or lower fat sausage (e.g. chicken sausage Northarvest Bean Growers between non-Hispanic whites and Hispanics, instead of pork) in small amounts. it is important to compare Hispanic subgroups. Association Counseling Tips 50072 East Lake Seven Road For example, although the prevalence of low Frazee, MN 56544 birth rates for Hispanics is lower than the non- Determine the socio-demographics, cultural ancestry, and level of acculturation of the indi- Tim Courneya, Hispanic white population, it is higher for Puerto Executive Vice President Ricans, as are infant mortality, asthma, and HIV/ vidual. Highlight the cultural role of beans, their potential cost savings, their nutrient contribu- www.beaninstitute.com AIDS. In addition, Mexican Americans have higher prevalence levels of diabetes.13 tions, their role in prevention of common chronic diseases, and the assistance they may provide with 2 Dry Bean Quarterly References available on-line at www.BeanInstitute.com weight regulation.16 Provide tips, such as drain- Dry Beans Commonly Consumed (by nationality) ing and rinsing canned beans (to reduce sodium Country Commonly consumed bean(s) Comments by up to 35%), and discuss ways to easily inte- Argentina Fava or red kidney beans* Beans may be used in salads. grate them into the diet. Explain how adding or Belize Red kidney beans** Stewed beans may be made with increasing beans improves the nutritional quality coconut milk and served with either rice of traditional and contemporary recipes. High- or tortillas. Bolivia Black beans* Refer to them as porotos and make light the cost effectiveness of consuming beans black bean chili. as a protein food. Help the client establish goals Brazil Black beans** Feijoada, a national dish, has black that are based on preferences, values, and level beans and many types of meats and/or sausages. of acculturation. Be sure these are small action Chile A local cranberry bean, Porotos is a dish made with cranberry steps. Use a counseling technique that promotes navy beans* beans. behavior change and empowerment, such as Colombia Red kidney beans Refer to them as frijoles. the “Teach back” method.17 For example, after Costa Rica Black beans Black beans and rice, fried together are providing nutrition education/information ask called gallo pinto. Cuba Black beans, chick peas Black beans and white rice are called the client to tell you: Moros y Cristianos, from Moors and n What he or she will do to increase bean intake; Christians. Dominican Red kidney beans Habichuelas con dulce are beans made n Why it is important to do so; Republic as a dessert with raisins, cinnamon, coconut milk, etc. n How he or she will do it in an easy adaptable Ecuador Many types, including black Refer to them as porotos.