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A. M. Nuutila, R. Puupponen-Pimi?, M. Aarni and K. M. Oksman-Caldentey, “Comparison of Antioxidant Activities of Onion and Garlic Extracts by Inhibition of Lipid Peroxidation and Radical Scavenging Activity,” Food Chemistry, Vol. 81, No. 4, 2003, pp. 485-493. doi:10.1016/S0308-8146(02)00476-4

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• TITLE: Cultural Eating Practices among Jordanians

  AUTHORS: Hiba Bawadi, Zaid Al-Hamdan, Hala Bawadi, Omar Ershidat, Fwzieh Hammad, Lana Agraib

  KEYWORDS: Jordan; Culture; Eating Practices

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.6, June 20, 2012

  ABSTRACT: Culture has an enormous impact on individuals’ food choices and practices. This research aimed to screen cultural eating practices among Jordanians. Jordanian adults (N = 4750) completed a survey with regard to common eating practices in Jordan. Practices were classified into 4 themes, namely regular eating practices (7 practices), seasonal eating practices (4 practices), eating practices in social occasions (6 practices), and eating practices in religious occasions (10 practices). Interestingly, most nutritional practices during Ramadan and Eids (religious occasions) were agreed upon from 100% of the participating sample. In conclusion, culture in Jordan has a huge influences eating practices and food choice. Negative culture’s influence over eating practices may exist, thus increasing awareness about unhealthy eating practices related to culture is necessary.