Appalachian Foodways From Then To Now: Using Traditional Foods To Enhance Dietetic Practice

ASU Author/Contributor (non-ASU co-authors, if there are any, appear on document)
Sarah Hope Visocky (Creator)
Appalachian State University (ASU )
Web Site:
Melissa Gutschall

Abstract: Introduction: Convenience and fast foods have slowly worked their way into the rural Appalachian diet playing a major role in increased obesity and food-related ailments. Increasing future health providers’ knowledge of historical Appalachian dietary patterns and how health is perceived in their rural patients may lead to the development of culturally-sensitive diet therapy when working with rural populations. Methods: To verify the Traditional Southern Appalachian Diet Pyramid and to determine the composition of these dietary patterns, historical cookbooks, articles, and oral history interviews were qualitatively analyzed. Food items were coded into categories on the Diet Pyramid using qualitative analysis software. Results: Final analysis divulges the four largest categories of the traditional Appalachian diet: home grown produce, added fats and sugars, sources of protein, and sources of carbohydrates. Within these categories corn, potatoes, green beans, fat back, soup beans, and pork are some of the ingredients most commonly consumed. Discussion: Findings reveal the traditional Appalachian diet was plant-based, home-grown or gathered produce with the addition of added fats and sugars, protein, and carbohydrate sources fleshing out the diet. Future research endeavors can utilize these findings for developing culturally-sensitive nutrition interventions in rural patients seeking diet therapy.

Additional Information

Visocky, S. (2016). "Appalachian Foodways From Then To Now: Using Traditional Foods To Enhance Dietetic Practice." Unpublished Master’s Thesis. Appalachian State University, Boone, NC.
Language: English
Date: 2016
Traditional Appalachian Diet, Rural Health Care

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