Food choices in three ethnic groups: Interactions of ideals, identities, and roles

Ethnicity is one of the many factors that play a role in food choices. This project examined how ethnicity was enacted in food choices among 86 adults in one U.S. city purposively recruited to vary in ethnic identity (Black, Latino, White). Qualitative research methods were used to conduct semistruc tured depth interviews about participants' ethnic identity, food choices, a nd influences on food consumption. Analysis of these data produced a concep tualization of influences on food choices that spanned the different ethnic groups. Ideals, identities, and roles interacted with each other and the f ood and eating context in reciprocal and dynamic ways to influence food cho ice. Differences in ideals, identities, and roles were related to ethnic gr oup affiliation and were most apparent during times of personal transition and in contexts highlighting contrasts. This conceptualization can enhance the ability of nutrition educators working in a multicultural society to id entify processes underlying ethnic food choices and apply this understandin g to research and practice.