American Journal of Clinical Nutrition, Vol 7, 519-525, Copyright © 1959 by The American Society for Clinical Nutrition, Inc.

Food Habits and Food Consumption of Jews from Cochin in Israel

¹ From the Laboratory of Nutrition, Department of Biochemistry, Hebrew University-Hadassah Medical School and the Department of Internal Medicine A, Rothschild Hadassah-Hebrew University Hospital, Jerusalem, Israel

A dietary survey has been conducted of eighty-two families of Jews from Cochin living in two agricultural settlements in Israel. The evidence presented shows that a considerable change of food habits has taken place, since these people immigrated to Israel. Most conspicuous is the acceptance of wheat products, replacing rice to a large extent as a staple food. The relatively high level of rice and fish consumption in the diet, the extremely low consumption of meat, as well as the use of certain spices, are characteristic of the dietary pattern of the community.

In spite of changing food habits, the general level of consumption of nutrients is satisfactory, although the intake of calcium, vitamin A and ascorbic acid is inadequate in 13 to 22 per cent of households, if judged accordingly to Recommended Dietary Allowances. Mean dietary rating of all households, however, is good.

Enrichment of flour with soya meal, calcium and riboflavin and of margarine with vitamins A and D significantly contributes to the supply of calcium, riboflavin and vitamin A of the community studied.