Cultural Food Practices
The incidence of diabetes is growing at an epidemic rate in the U.S. and along with changing demographics, the health system and its practitioners will need more competence with culturally diverse populations. This book is written very clearly by nutrition practitioners on 15 different cultures. It will be useful to anyone working in health care.
- (1040) Cultural sensitivity
- (1060) Foreign language, cultures
- (4000) Wellness and public health
- (4070) Food security and hunger
- (5000) Medical Nutrition Therapy
- (5190) Diabetes mellitus
- (5420) Complimentary care, alternative therapies
- (6000) Education, Training, and Counseling
- (6010) Behavior change theories, techniques
- (6020) Counseling, therapy, and facilitation skills
- (6050) Instructional materials development
- (6070) Interviewing and listening skills
- (8000) Food Service Systems and Culinary Arts
- (8015) Cultural/ethnic food and culinary practices
Level 2 CPE
Suggested Performance Indicators: 1.3.9, 2.1.3, 4.1.2, 8.4.1
CPE Type: 720 for Printed/Paper Tests, 740 for Web-based/Online Tests
Upon completion of this course, the person will be able to:
1. Better identify the cultural idiosyncrasies that commonly interfere with diabetes control and health management.
2. Name at least three common diabetes risk factors across different cultures.
3. Establish respectful relationships across the spectrum of cultures presented in order to better assess patients’ needs and manage the change process.
- Registered Dietitian (RD/RDN)
- Dietetics Technician Registered (DTR/NDTR)
- Certified Diabetes Educator (CDE)
- Registered Nurse (RN)
- Integrative & Functional Nutrition Academy Professional
We wanted a good book on cultural food practices, edited and written by highly qualified practitioners—and this is it. The discussion about cultural practices can be used by all practitioners working in outpatient and MNT settings. There are specific guidelines for which foods and practices may need modification with diabetes.