HISPANIC AMERICANS Definition of Hispanic in the U

HISPANIC AMERICANS

Definition of Hispanic in the U. S. Hispanic is a term created by the U. S. • Mexico • Puerto Rico • Cuba • Dominican Republic • Central America • Spain • Portugal

Hispanic is a Broad Term • The use of rice and beans is almost the only constant across the groups classified as Hispanic. • 63% of Hispanic Americans are of Mexican decent.

History of Mexican Americans • 30, 000 moved here after the annexation of parts of Mexico in 1848. • In the 1910’s many migrated here during the Mexican civil • Until the 1960 s, most lived within a few hundred miles of the border, although some resettled along frail lines from the Southwest to the Midwest. • More recently, Mexican Americans have diffused throughout the U. S. , especially in the Midwest and Southeast. • Mexican American largest populations are in California, Texas, Illinois, and Arizona.

Hispanic Population in the U. S.

Culture • Contemporary life in its cities has become similar to that in neighboring United States • Strong devotion to family • Hierarchy of respect for the elders • Many first-generation immigrants mistrust the government and are afraid of deportation • Preserve the Spanish language

Religion • 89% of the population are Roman Catholics. • Our Lady of Guadalupe is a Roman Catholic icon of the Virgin Mary. • She appeared to Juan Diego and asked him to build a church at that site in her honor. He told Fray Juan de Zumarraga, who told him to ask the “lady” for a miraculous sign to prove her identity. -Healed Juan’s uncle - Formed flowers into the Virgin of Guadalupe

Common Hispanic Foods • Three largest Hispanic subgroups: Cuban, Puerto Rican, Mexican. • Rice & beans • Beef, pork, goat, chicken • Spices (garlic, cilantro, basil, hot peppers) • Fruit (bananas, mangos, guava, tamarind, papayas, melons) • Vegetables (corn, carrots, potatoes, tomatoes, peppers, avocados, onions, tomatillos)

Mexican Culture • Tacos, burritos, and tamales • Some Hispanics have already adopted U. S. food practices because they are familiar with the products • Encourage traditional soups, stews with veggies and corn based tortillas • Lunch is the main meal of the day, siesta is taken after that, midday and evening meals are important family events

Tortillas • The Mexican diet is very high in carbs • Tortillas are the most common bread at meal time • Northern Mexico is known for the popular flour tortilla • Southern Mexico has thin, corn tortillas • Lard; adds flavor, makes a more pliable flour tortilla. Being replaced by vegetable oil.

Health Concerns • High in carbohydrates • Difficult for those with abnormal glucose tolerance • Choose to keep the carbohydrates that are most important

Disease Risks • Heart Disease • 2 of every 3 Latinas are overweight • 60% of Latinas are physically inactive • Diabetes • 1 in 10 adult Latinos have diabetes

Nutritional Concerns • Tortillas • Made with lard • Concerns with heart disease and diabetes • Eaten at most meals

Nutritional Implications • Fairly balanced diet • Meat: pork, beef, goat • Grains: Rice, Corn, Pastas • Vegetables: Carrots, Green Beans, Greens • Fruits: Mangos, Papayas, Tomatoes • Most Mexican pastries have less fat and sugar than U. S. pastries • Many even made with whole wheat flour

Communication Style • Use formal terms • Greet with a handshake • Be in close proximity during conversation • Use gestures • Touching and physical contact is normal • Avoid prolonged eye contact • Encourage questions

Interacting in the Workplace • Get to know them on a personal level • Be ready and willing to shake hands • Be a leader not a “boss”

Uniqueness of the Individual • Country of origin • Education • Income level • Access to healthcare • Language skills • Family support