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Dietary change among Latinos of Mexican descent in California
Authors
Eunice Romero-GwynnDouglas Gwynn
R Barbara Turner
Gwendolyn Stanford
Estella West
Eunice Williamson
Louis Grivetti
Roger McDonald
Authors Affiliations
E. Romero-Gwynn is Extension Nutrition Specialist; D. Gwynn is Research Sociologist, Department of Nutrition, UC Davis; B. Turner is Cooperative Extension Home Economists in the counties of Los Angeles, San Diego, Santa Clara, and Riverside, respectively; G. Stanford is Cooperative Extension Home Economists in the counties of Los Angeles, San Diego, Santa Clara, and Riverside, respectively; E. West is Cooperative Extension Home Economists in the counties of Los Angeles, San Diego, Santa Clara, and Riverside, respectively; E. Williamson is Cooperative Extension Home Economists in the counties of Los Angeles, San Diego, Santa Clara, and Riverside, respectively; L. Grivetti is Professor, Department of Nutrition, UC Davis; R. McDonald is Assistant Professor, Department of Nutrition, UC Davis.Publication Information
Hilgardia 46(4):10-12. DOI:10.3733/ca.v046n04p10. July 1992.
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Abstract
Mexican immigrants to California and their descendants are maintaining some traditional eating patterns as they incorporate many new foods into their diets, a survey found. There have been modest increases in the consumption of milk, vegetables, and fruits. But not all changes are for the best: consumption of fats, sugar, and sliced white bread is up.
Romero-Gwynn E, Gwynn D, Turner R, Stanford G, West E, Williamson E, Grivetti L, McDonald R. 1992. Dietary change among Latinos of Mexican descent in California. Hilgardia 46(4):10-12. DOI:10.3733/ca.v046n04p10
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