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The high mortality from diet-related diseases among African Americans strongly suggests a need to adopt diets lower in total fat, saturated fat and salt and higher in fiber. However, such changes would be contrary to some traditional African American cultural practices. Focus group interviews were used to explore cultural aspects of eating patterns among low- and middle-income African Americans recruited from an urban community in Pennsylvania. In total, 21 males and 32 females, aged 13-65+ years were recruited using a networking technique. Participants identified eating practices commonly attributed to African Americans and felt that these were largely independent of socioeconomic status. They were uncertain about links between African American eating patterns and African origins but clear about influences of slavery and economic disadvantage. The perception that African American food patterns were characteristically adaptive to external conditions, suggest that, for effective dietary change in African American communities, changes in the food availability will need to precede or take place in parallel with changes recommended to individuals. Cultural attitudes about where and with whom food is eaten emerged as being equivalent in importance to attitudes about specific foods. These findings emphasize the importance of continued efforts to identify ways to increase the relevance of cultural context and meanings in dietary counseling so that health and nutrition interventions are anchored in values as perceived, in this case, by African Americans.

A pilot study was conducted on the food consumption patterns of 67 female nursing and midwifery students attending the University of Benin Teaching Hospital, Benin City, Nigeria. The age distribution of the Nigerian students ranged from 17 to 32 years, with a mean age of 22.6 years. The Nigerians reported relatively high frequencies of consumption of beef, fish, eggs, whole milk, and palm oil. The Nigerian diet was rich in both vitamin A (yams, palm oil, spinach, tomatoes) and vitamin C (tomatoes, oranges, tangerines, mangos). This select sample of Nigerian nursing and midwifery students reported a mean caloric intake of 2540 Kcal, distributed as follows: protein 12%, carbohydrate 51%, and fat 37%. The results of this pilot indicate that the Nigerian diet is high in fat, which may put the Nigerians at increased risk for cardiovascular disease. On the other hand, the diet may be protective in terms of cancer, because of the high intake of vitamins A and C.