African American

We are grateful to the individuals who shared their expertise, recipes and love for cooking with us. This book was a collaborative effort, made possible by many people in the African American community in Lancaster County, various community groups, and church congregations. A special thanks to all who shared recipes, ideas, and tips for this book. In the interest of space and due to an overwhelming response, not all submitted recipes and tips were included in the final version. The nutrient analysis for the recipes was done by a registered dietitian using FoodWorks Version 9.0 copyright 2007. Nutrient values were rounded according to federal rules for declaring nutrients—the same rules used for food labeling. Please consider the nutrient values as estimates with some degree of variation possible depending on the specific brand names of ingredients used. Optional ingredients were not included in the analysis. Where two or more ingredients are suggested, the first was used in the analysis. Also, when the number of servings for a recipe appears as a range (for example, 4 to 6 servings), the nutrient analysis applies to the per person portion for the first number (i.e., per person for 4 servings). Good food is one of the great pleasures of life and is often at the center of family traditions and gatherings.

This is true for most cultures, including African Americans. Unfortunately, the foods that are often found to be the most “comforting” and which are often present at social gatherings can also be high in fat, calories, and salt. Great food that is comforting and enjoyable does not have to be unhealthy. This is an important fact since 4 out of the 5 leading causes of death among African Americans: heart disease, cancer, diabetes and stroke, can be prevented or managed with some simple lifestyle changes, including choosing healthier foods and making a point to be more active (CDC, 2005).