Language use affects food behaviours and food values among Mexican-origin adults in the USA

Brent A. Langellier, Ron Brookmeyer, May C. Wang, Deborah Glik

Research output: Contribution to journalArticle

14 Scopus citations

Abstract

Objective Previous studies have established that acculturation is associated with dietary intake among Mexican immigrants and their offspring, but few studies have investigated whether food purchasing, food preparation or food-related values act as mechanisms of dietary acculturation. We examine the relationship between language use and a wide range of food behaviours and food-related values among Mexican-American adults. Design Nationally representative probability sample of the US population. Setting 2005-2010 National Health and Nutrition Examination Survey. Subjects Mexican-American adults (n 2792) at least 20 years of age. Results Mexican Americans who speak only or mostly English consume more energy from fast-food and sit-down restaurants and report increased consumption of non-homemade meals, fast-food and pizza meals, frozen meals and ready-to-eat meals relative to Spanish speakers. English speakers prepare one fewer homemade dinner per week and spend less time on meal preparation. English speakers are more likely than Spanish speakers to cite convenience as an important reason why they prefer fast food over cooking at home. There is no relationship between language use and the perceived importance of the nutritional quality, price or taste of fast food. Conclusions Our results provide evidence that the well-documented relationship between acculturation and diet among Mexican Americans may be just one indicator of a broader pattern characterized by decreased home meal preparation and increased reliance on convenience foods.

Original languageEnglish (US)
Pages (from-to)264-274
Number of pages11
JournalPublic Health Nutrition
Volume18
Issue number2
DOIs
StatePublished - Jan 22 2015

Keywords

  • Acculturation
  • Food
  • Health disparities
  • Latino health

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics
  • Public Health, Environmental and Occupational Health

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