Work

Bhutanese Refugees in the United States: Their Dietary Habits and Food Shopping Practices Upon Resettlement

Year: 2011

Type: article

Abstract: Three household observations and semistructured interviews (n = 14) were conducted with Bhutanese refugee mothers to understand food shopping and dietary practices in this group of the refugee populations. Participants were recruited through a resettlement agency and snowballing techniques. Observation results indicated that steaming and stir-frying were common cooking methods and spices such as green chilies, turmeric, and fenugreek seeds were used commonly in seasoning. All the interview participants received Supplemental Nutrition Assistance Program (SNAP) benefits and went to multiple stores for food shopping. Semistructured interview results indicated that Bhutanese women continued preparing traditional meals of rice, vegetables, lentil, or meat curry and fresh pickle.

Source: Journal of Hunger & Environmental Nutrition

DOI: 10.1080/19320248.2011.551034

Authors: Catherine Kiptinness, Jigna M. Dharod

Institution: University of North Carolina at Greensboro

Language: English

Topic: Food, Nutrition, and Cultural Practices

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, No poverty, Good health and well-being

Open Access status: green

OpenAlex ID: W2046982707