Cultural Food Practices (CHES)

Diabetes Care & Education DPG

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.


Helm Publishing, Inc. is a designated provider of continuing education clock hours (CECH) in health education by the National Commission for Health Education Credentialing, Provider #114228. After passing your online exam, print a copy of your Certificate of Completion in the “Accomplishments” testing site tab. Exams received or completed online by Dec 31st, March 31st, June 30th, and Sept 30th are reported to NCHEC by the 15th of the following month. All courses are Category 1.

Course Expiration Date
Grouped product items
Product Name Price Qty
Book Only (150)
15 CE Online Test Only (151CHES)
25 CE Online Test Only (152CHES)
15 CE Book & Online Test (153CHES)
25 CE Book & Online Test (154CHES)

Book Details

Year Published
1st Edition
Academy of Nutrition & Dietetics
Page Count

Course Objectives


1.4.3 Identify factors that enhance or compromise health

2.5.1 Identify factors that foster or hinder implementation

3.2.2 Assess progress in achieving objectives  


After this course, participants will be able to:

1. Determine nutritional and culturally appropriate intervention for clients with diabetes.

2. Better identify the cultural idiosyncrasies that commonly interfere with diabetes control and health management.

3. Name at least three common diabetes risk factors across different cultures.

4. Establish respectful relationships across the spectrum of cultures presented in order to better assess patients’ needs and manage the change process.

Recommended For...
  • Certified Health Education Specialist (CHES)
  • Integrative & Functional Nutrition Academy Professional
Why we chose this book
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.
About the author
Both editors have wellness, diabetes, and cultural training or experience. There are 30 contributing chapter authors and over 30 reviewers.