Designed to aid dietitians, nutritionists, and other health professionals to better serve the nutritional needs of Hispanics, this bilingual booklet describes the different cultural eating habits of Mexican, Cuban, and Puerto Rican Americans, with in-depth description of Mexican Americans. Written in Spanish and English, the booklet includes examples of questionnaires used to obtain medical and prenatal histories, dietary information, and information on an infant's birth, neonatal, infectious diseases, and development. Suggestions are given for normal nutrition, morning sickness, nausea, vomiting, diarrhea, constipation, and modified diets (e.g., high fiber, bland, low-cholesterol-modified fat, sodium restricted, diabetic, and calorie restricted). The common description and classification of Mexican American mixed dishes are provided, along with a list of food groups and terms in English and Spanish. Other topics covered are staple foods of Mexican American families on low or marginal incomes; foods commonly eaten in the basic four food groups plus desserts, beverages, fats, seasonings and spices; the influence of the Mexican American culture on health care; typical Puerto Rican and Cuban meal menus; and the nutritive value of foods commonly available in Hispanic markets. The Spanish alphabet and its pronunciation, days of the week, seasons and months of the year, and cardinal and ordinal numbers are given in Spanish. (NQA)