Herbs, Spices, and Flavoring Ingredients Owned Among People With Limited Financial Resources From Five Race and Ethnic Groups

Abstract

Background

Nutrition educators commonly use cooking demonstrations to elicit positive dietary quality and food resource management behavior changes. When developing these recipes, it is recommended for programs geared towards audiences with limited financial resources to select ingredients that are low-priced, accessible, and culturally appropriate. A large percentage of adult audiences served by these programs in the United States identify as being Hispanic, and in New Jersey, a majority of Hispanics from low-income environments identify as being Puerto Rican, Mexican, or Dominican.

Objective

To identify and compare culinary seasonings owned by 3 Hispanic and 2 non-Hispanic, adult groups from low-income environments.

Study Design, Settings, Participants

Descriptive; observations, literature review, and semi-structured interviews. 12 stores located within low-income Hispanic neighborhoods (observations) and Zoom and in-person interviews at community agencies. Puerto Ricans (n=30), Mexicans (n=33), Dominicans (n=45), non-Hispanic Blacks (n=25), and non-Hispanic Whites (n=39) from low-income environments living in New Jersey, who spoke English or Spanish, and reported being the primarily food purchaser and cook in their homes.

Measurable Outcome/Analysis

Specific culinary seasonings owned. Descriptive statistics for all data, stratified by race/ethnicity and Analysis of Variance (ANOVAs) on seasonings owned by group.

Results

Overall, participants owned between 4 and 101 culinary seasonings (mean = 32.5+16.7). Similarities and differences among groups’ seasoning ownership were detected. Fresh garlic, ground cinnamon, and table salt were identified as being “usually” or “always” owned by at least 67% of participants from each group. Seventeen seasonings were “rarely” or “never” owned by at least 67% of participants from each group. A statistically significant (P<.05) difference existed between Mexicans and non-Mexicans, due to Mexicans’ ownership of numerous hot peppers.

Conclusions

Educators working with both single and multi-cultural audiences should be aware of cultural variations in culinary seasoning ownership, and when working with Hispanic audiences, differentiate among the heritage of those served. Future research should obtain similar data from groups living outside of New Jersey and compare this study's findings.

Funding

Expanded Food and Nutrition Education Program