Type of Document Master's Thesis Author Eriksen, Chad Author's Email Address email@example.com, firstname.lastname@example.org URN etd-07292008-134312 Title The Food Patterns of Southern Louisiana Residents Degree Master of Science (M.S.) Department Human Ecology Advisory Committee
Advisor Name Title Carol Lammi-Keefe Committee Chair Heli Roy Committee Co-Chair Catherine Champagne Committee Member Georgianna Tuuri Committee Member Keywords
- Louisiana food history
- meal patterns
- dietary patterns
- food culture
- southern Louisiana
- food patterns
- Creole cuisine
- Cajun cuisine
Date of Defense 2008-07-07 Availability unrestricted AbstractObesity is one of the most pressing public health concerns in Louisiana. There are numerous reasons believed to be major contributors to the obesity epidemic, one of which is dietary habits. The purpose of this study was to investigate and identify the dietary patterns of southern Louisiana residents. A self administered, semi-quantitative questionnaire was used. Subjects (n=308) were recruited from Louisiana State University (LSU). Results suggested that it is possible to describe the dietary patterns of a southern Louisiana population. Compared to whites, the percentage of African Americans who were served or consumed fried fish, rice, red
beans and rice, and fried chicken was significantly higher. Men were more likely to have
consumed or been served fried chicken, hamburgers, steak, and meatloaf compared to women.
The most frequently consumed or served foods included breakfast cereal, luncheon meat
sandwiches, spaghetti, vegetables, baked chicken and wild game meat. Results from this study could be used to develop diets, nutrition education material, and interventions that are tailored
specifically to this region.
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