vocados/olives, organ meat, sugar, eggs, legumes and flour tortillas, as
             well as significantly (P-.05) less frequent consumption of bread and
             cereal, vegetables, skim milk, ice cream/ice milk, fruits and juices,
             oil/margarine and beef. Of the seven predictors, ethnicity was associated
             with frequency of consumption for 15 of the 22 foods and the only variable
             Ethnic differences in dietary patterns may be reflected in the health
             levels of elderly subjects. Although health status measures of the aging
             respondents were not available, findings from a previous study revealed
             nutrition-related health differences between the two ethnic groups aged 25
             to 64 years. Specifically, compared with non-Hispanic whites, Mexican
             Americans had higher rates of obesity and diabetes, consumed greater
             quantities of high-cholesterol foods, saturated fats and carbohydrates and
             had lower intake of calcium, vitamins A and C and linoleic acid.
             Differences in attitude may impact f
             ...