By 1996, 28 percent of this population was reported to have a poor-quality diet, compared to 16 percent of whites.A poor quality diet often can be attributed to greater access to packaged, processed, and fast foods; the common practice of using fats in cooking; and the high cost of fresh produce and lean meat.Cajun and Creole cooking, which originated from the French and Spanish in Louisiana, was changed in character and composition by the influence of African cooks.In 1965, African Americans were more than twice as likely as whites to eat a recommended diet of fruit, vegetables, fat, fiber, and calcium.According to the University of California School of Nursing, in Culture and Clinical Care, many aspects of African American culture today reflect the culture of the general US population.
Many of these foods found their way from the south to the north via the Mississippi River.
Each person is an individual, as well as a community member.
The term African American generally refers to people descended from Africans who did not come to the US voluntarily—descendants of the four million slaves brought to the US between 16.
Before the advent of health ministries, African American churches had mission volunteers who attended services and administered to parishioners.
African Americans are becoming increasingly health conscious, seeking health screenings and treatments, although health literacy in this population tends to vary by generation.