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The Asian diet has been implicated in a number of diseases such as coronary heart disease (CHD), non‐insulin dependent diabetes myelitis (NIDDM), rickets and anaemia. It has also been established that chronic diseases such as CHD and cancer, which have a long lag phase before symptoms appear, are also significant to young people, as their dietary patterns over the years can influence the onset of these diseases. Argues that research on the diet of the young cannot exclude the psychological and cultural factors involved in the motives behind food choice decision‐making processes, for any health education programme to be effective.

Describes an exploratory study among Asian and English teenagers attending a West London comprehensive school, using food diaries, a general questionnaire and in‐depth interviews to gather information on factors influencing food choice. The relationship between food habits and differences in ethnicity and sex were observed, as well as food choice made at the individual level. Concludes that, while a “third culture” has evolved identifying itself with both British and Asian customs, food preparation and consumption are the most stable factor transmitted from first‐to second‐and third‐generation Asians living in the UK and the most common area of difference between Asians and Caucasians regarding the acceptability of particular foods.