HUN3126 FINAL EXAM 2026/2027 | STUDY GUIDE, PRACTICE
QUESTIONS, ANSWERS & EXAM REVIEW
acculturation - ANS ✔✔adaptation to new majority society through behavior
assimilation - ANS ✔✔occurs when individuals from one culture group completely shed their previous
cultural identity and adopt a new culture
core foods - ANS ✔✔staple foods used on a regular bases (daily)
ex. rice, meat, corn, plantains, etc.
peripheral foods - ANS ✔✔eaten sporadically; characterize individual preferences
secondary foods - ANS ✔✔widely eaten but less frequently than core foods (1 or more x per week)
ex. chicken, lettuce, apples
metabolic syndrome - ANS ✔✔cluster of conditions that increase risk of heart disease, stroke, and
diabetes
- includes high bp, high blood sugar, excess body fat around waist and abnormal cholesterol levels
increases heart attack risk
most disorders associated w/ the syndrome have no symptoms
**asian indians are disproportionately affected
what is the mexican and central american hot/cold theory - ANS ✔✔diet and health
-derived from arab system of humoral medicine brought by the Spanish and combined w/ native indian
worldview
- only applied to foods and treatment of illness
-based on idea that world's resources are limited and must remain in balance
mexican and central american hot connotation - ANS ✔✔associated with STRENGTH
how are foods classified in mexican/central american hot-cold theory - ANS ✔✔by proximity to sun,
method of preparation, or how food is though to affect the body
hot foods in mexican/central american hot-cold theory - ANS ✔✔alcohol, aromatic beverage, beef,
chilies, corn husks, oils, onions, pork, radishes, and tamales
cold connotation in mexican/central american hot-cold theory - ANS ✔✔associated w/ WEAKNESS
,cold foods in mexican/central american hot-cold theory - ANS ✔✔citrus fruits, dairy products, most fresh
veggies, goat, and tropical fruits
foods that can be hot/cold in mexican/central american hot-cold theory - ANS ✔✔beans, corn products,
rice products, sugary foods, and wheat products
t/f: illnesses classified as hot/cold are treated w/ a diet rich in the opposite classification - ANS ✔✔true
hot conditions in mexican/central american hot-cold theory - ANS ✔✔pregnancy, HTN, diabetes,
ingestion, susto, bilis, and mal de ojo
cold conditions in mexican/central american hot-cold theory - ANS ✔✔pneumonia, colic, and empacho
t/f: some mexicans believe that sour foods can cause the blood to thin and acidic foods can cause
menstrual cramps - ANS ✔✔true
t/f: all mexicans practice hot-cold - ANS ✔✔false; only some
study found that latinos are more likely than non-latinos to consider certain foods herbal medicine
other research has found that home remedies are common
Chinese diet staples - ANS ✔✔staples are third category and considered neutral in the hot-cold system
- boiled rice and noodles, soy sauce, and red/black tea
chinese yin and yang foods - ANS ✔✔necessary for harmony and to strengthen the body against disease
t/f: extra care is taken for diets of children in Chinese culture - ANS ✔✔true; they are believed to be
more susceptible to disease
hot foods in Chinese hot-cold system - ANS ✔✔typically high in cals, cooked in oil, irritating to the
mouth, and red, orange, or yellow in color
-most meats, eggs, chili peppers, tomatoes, eggplant, persimmons, pomegranates, onions, leeks, garlic,
ginger, and alcoholic bevs
cold foods in chinese hot-cold system - ANS ✔✔typically low in cals, raw, boiled or steamed; soothing;
and green/white in color
-many fruits/veggies, some legumes, pork, duck, crab, clams, shrimp, snake meat, and honey
Japanese diet staples - ANS ✔✔main: rice; eaten w/ almost every meal
key ingredients influenced by chinese: rice, soybeans, and tea
one of the most popular japanese foods - ANS ✔✔sushi
made of rice mixed w/ rice vinegar, then formed w/ fish and seafood
, different types: nigirsushi, makisushi, and chirashizushi
how is japanese rice different from chinese rice - ANS ✔✔prefer short-grain that is stickier when done
cooking
how is rice used in Japan cuisine - ANS ✔✔made into noodles
though noodles made from wheat and buckwheat are more common
soybean products in Japan - ANS ✔✔tofu, soy sauce, and miso, or fermented bean paste
miso: comes in multiple varieties and teriyaki sauce is common
green tea in Japanese cuisine - ANS ✔✔served w/ most meals and was originally used in a Zen Buddhism
devotional ceremony where 6 small course and a frothy green tea drink were served
Japanese primary protein sources - ANS ✔✔soybean products, fish, and shellfish
- fresh fish and shellfish are often eaten raw but can be dried/smoked
-beef, pork, and poultry are popular but $$$
speciality: Kobe beef
Japanese fruits and veggies - ANS ✔✔eaten when in season but pickled veggies are available throughout
the year and eaten often
favorite produce: chrysanthemum greens, sweet potatoes, taro, yams, daikon, and shiitake mushrooms
fresh fruit typically eaten as dessert
seaweed and algae used as seasoning, wrapping, or in soups/salads
kombu - ANS ✔✔A type of seaweed used to make Japanese soup stock called dashi
wakame and hiijiki - ANS ✔✔used in soups and salads in Japan
anoriko - ANS ✔✔powdered seaweed used as seasoning in Japan
how are Japanese dishes classified - ANS ✔✔by preparation method
agemomo dishes, nimono dishes, and mushimono dishes
kyoto - ANS ✔✔a well-known for Japanese vegetarian dishes
Osaka and Tokyo - ANS ✔✔known for seafood dishes in Japan
Nagasaki - ANS ✔✔known for dishes w/ strong chinese influences in Japan
QUESTIONS, ANSWERS & EXAM REVIEW
acculturation - ANS ✔✔adaptation to new majority society through behavior
assimilation - ANS ✔✔occurs when individuals from one culture group completely shed their previous
cultural identity and adopt a new culture
core foods - ANS ✔✔staple foods used on a regular bases (daily)
ex. rice, meat, corn, plantains, etc.
peripheral foods - ANS ✔✔eaten sporadically; characterize individual preferences
secondary foods - ANS ✔✔widely eaten but less frequently than core foods (1 or more x per week)
ex. chicken, lettuce, apples
metabolic syndrome - ANS ✔✔cluster of conditions that increase risk of heart disease, stroke, and
diabetes
- includes high bp, high blood sugar, excess body fat around waist and abnormal cholesterol levels
increases heart attack risk
most disorders associated w/ the syndrome have no symptoms
**asian indians are disproportionately affected
what is the mexican and central american hot/cold theory - ANS ✔✔diet and health
-derived from arab system of humoral medicine brought by the Spanish and combined w/ native indian
worldview
- only applied to foods and treatment of illness
-based on idea that world's resources are limited and must remain in balance
mexican and central american hot connotation - ANS ✔✔associated with STRENGTH
how are foods classified in mexican/central american hot-cold theory - ANS ✔✔by proximity to sun,
method of preparation, or how food is though to affect the body
hot foods in mexican/central american hot-cold theory - ANS ✔✔alcohol, aromatic beverage, beef,
chilies, corn husks, oils, onions, pork, radishes, and tamales
cold connotation in mexican/central american hot-cold theory - ANS ✔✔associated w/ WEAKNESS
,cold foods in mexican/central american hot-cold theory - ANS ✔✔citrus fruits, dairy products, most fresh
veggies, goat, and tropical fruits
foods that can be hot/cold in mexican/central american hot-cold theory - ANS ✔✔beans, corn products,
rice products, sugary foods, and wheat products
t/f: illnesses classified as hot/cold are treated w/ a diet rich in the opposite classification - ANS ✔✔true
hot conditions in mexican/central american hot-cold theory - ANS ✔✔pregnancy, HTN, diabetes,
ingestion, susto, bilis, and mal de ojo
cold conditions in mexican/central american hot-cold theory - ANS ✔✔pneumonia, colic, and empacho
t/f: some mexicans believe that sour foods can cause the blood to thin and acidic foods can cause
menstrual cramps - ANS ✔✔true
t/f: all mexicans practice hot-cold - ANS ✔✔false; only some
study found that latinos are more likely than non-latinos to consider certain foods herbal medicine
other research has found that home remedies are common
Chinese diet staples - ANS ✔✔staples are third category and considered neutral in the hot-cold system
- boiled rice and noodles, soy sauce, and red/black tea
chinese yin and yang foods - ANS ✔✔necessary for harmony and to strengthen the body against disease
t/f: extra care is taken for diets of children in Chinese culture - ANS ✔✔true; they are believed to be
more susceptible to disease
hot foods in Chinese hot-cold system - ANS ✔✔typically high in cals, cooked in oil, irritating to the
mouth, and red, orange, or yellow in color
-most meats, eggs, chili peppers, tomatoes, eggplant, persimmons, pomegranates, onions, leeks, garlic,
ginger, and alcoholic bevs
cold foods in chinese hot-cold system - ANS ✔✔typically low in cals, raw, boiled or steamed; soothing;
and green/white in color
-many fruits/veggies, some legumes, pork, duck, crab, clams, shrimp, snake meat, and honey
Japanese diet staples - ANS ✔✔main: rice; eaten w/ almost every meal
key ingredients influenced by chinese: rice, soybeans, and tea
one of the most popular japanese foods - ANS ✔✔sushi
made of rice mixed w/ rice vinegar, then formed w/ fish and seafood
, different types: nigirsushi, makisushi, and chirashizushi
how is japanese rice different from chinese rice - ANS ✔✔prefer short-grain that is stickier when done
cooking
how is rice used in Japan cuisine - ANS ✔✔made into noodles
though noodles made from wheat and buckwheat are more common
soybean products in Japan - ANS ✔✔tofu, soy sauce, and miso, or fermented bean paste
miso: comes in multiple varieties and teriyaki sauce is common
green tea in Japanese cuisine - ANS ✔✔served w/ most meals and was originally used in a Zen Buddhism
devotional ceremony where 6 small course and a frothy green tea drink were served
Japanese primary protein sources - ANS ✔✔soybean products, fish, and shellfish
- fresh fish and shellfish are often eaten raw but can be dried/smoked
-beef, pork, and poultry are popular but $$$
speciality: Kobe beef
Japanese fruits and veggies - ANS ✔✔eaten when in season but pickled veggies are available throughout
the year and eaten often
favorite produce: chrysanthemum greens, sweet potatoes, taro, yams, daikon, and shiitake mushrooms
fresh fruit typically eaten as dessert
seaweed and algae used as seasoning, wrapping, or in soups/salads
kombu - ANS ✔✔A type of seaweed used to make Japanese soup stock called dashi
wakame and hiijiki - ANS ✔✔used in soups and salads in Japan
anoriko - ANS ✔✔powdered seaweed used as seasoning in Japan
how are Japanese dishes classified - ANS ✔✔by preparation method
agemomo dishes, nimono dishes, and mushimono dishes
kyoto - ANS ✔✔a well-known for Japanese vegetarian dishes
Osaka and Tokyo - ANS ✔✔known for seafood dishes in Japan
Nagasaki - ANS ✔✔known for dishes w/ strong chinese influences in Japan
