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Traditional African-American food—sometimes referred to as “soul food”—is diverse and flavorful with origins in Africa, the West Indies, and American southern states.
The structure in African American families is often nuclear and extended with non-related “family” members.
Institutionalization of elders has historically been avoided, with sons and daughters taking on the family caretaker role.
Many African Americans like hearty meals that may include meat, fish, greens, rice, grits, white and sweet potatoes, corn, turnips, eggplant, peanuts, and homemade desserts.
And fast foot companies have specifically targeted African American communities as a growing market for their products.
Although many African Americans eat foods such as greens, beans, and rice, which are rich in nutrients, economic issues and deep-rooted dietary habits create challenges for changing behaviors and lowering disease risk in this population.