Cultural Food Practices - Front Cover

Cultural Food Practices (CHES)

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 31, March 31, June 30, and Sept 30 are reported to NCHEC by the 15 of the following month. All courses are Category 1.


Wish I had this book about 40 years ago—Excellent reference materials!  3/2021

Cynthia M. Goody, PhD, MBA, RD and Lorena Drago, MS, RD, CDN, CDE, eds.
Course Expiration Date: May-31-2024
Product Name

Book Only (150)

Regular price $45.00 $45.00

15 CE Online Test Only (151CHES)

Regular price $120.00

25 CE Online Test Only (152CHES)

Regular price $140.00

15 CE Book & Online Test (153CHES)

Regular price $155.00

25 CE Book & Online Test (154CHES)

Regular price $180.00

Book Details

Author Cynthia M. Goody, PhD, MBA, RD and Lorena Drago, MS, RD, CDN, CDE, eds.
Year Published 2010
Edition 1st Edition
Publisher Academy of Nutrition & Dietetics
ISBN 978-0-88091-433-8
Format Paperback
Page Count 244

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

About the author

Both editors have wellness, diabetes, and cultural training or experience. There are 30 contributing chapter authors and over 30 reviewers.