Like in other Asian cultures, foods including vegetables are classified as being either “hot” or “cold” based on the ways they change the body (Ramakrishna & Weiss, 1992). A balanced approach towards nutrition should be taught based on the cultural diet of the patient. Health providers should inquire about these practices and help the patient practice their religious customs with while being working with them to mitigate adverse effects on their health. It is done because of religious belief that it improves the welfare of the family. Globalization and acculturation to American ways have had a strong influence on Asian Indian dietary habits.įasting frequently is a common practice among older women and vegetarians. In extreme cases, some traditional Asian Indians may even refuse porcine insulin and bovine insulin, though these instances are extremely uncommon. Similar to kosher, halal denotes foods that are religiously acceptable according to Islam. Muslims will consume halal yoghurt and other halal meats. As gelatin is manufactured by processing the collagen in cow or pig bones, hooves, and connective tissues, traditional Asian Indians (especially Hindus) may refrain from eating gelatin based products like jello, certain yoghurt which are stabilized using gelatin and marshmallow. Chicken, mutton (lamb), and fish are consumed by Hindus who are not vegetarians. Many older Hindus are vegetarians or vegans. Rice remains a dietary staple for Hindus from Southern India, and wheat for those from Northern India.
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