FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing current information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. The authors include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, People of the Balkans, Middle Easterners, Asian Indians, and regional Americans.
1. FOOD AND CULTURE.
2. TRADITIONAL HEALTH BELIEFS AND PRACTICES.
3. INTERCULTURAL COMMUNICATION.
4. FOOD AND RELIGION.
5. NATIVE AMERICANS.
6. NORTHERN AND SOUTHERN EUROPEANS.
7. CENTRAL EUROPEANS, PEOPLE OF THE FORMER SOVIET UNION, AND SCANDINAVIANS.
8. AFRICANS.
9. MEXICANS AND CENTRAL AMERICANS.
10. CARIBBEAN ISLANDERS AND SOUTH AMERICANS.
11. CHINESE, JAPANESE, AND KOREANS.
12. SOUTHEAST ASIANS AND PACIFIC ISLANDERS.
13. PEOPLE OF THE BALKANS AND THE MIDDLE EAST.
14. ASIAN INDIANS AND PAKISTANIS.
15. REGIONAL AMERICANS.
GLOSSARY OF ETHNIC INGREDIENTS.
RESOURCES.
INDEX.
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Pamela Goyan Kittler
Pamela Goyan Kittler has an MS in Nutritional Science from San Jose State University with an emphasis in nutrition education and currently works as a cultural nutritionist. She is the author of three undergraduate textbooks, has published numerous articles in professional journals and newsletters, and frequently presents lectures and workshops on topics of food and culture.
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Kathryn P. Sucher
Kathryn P. Sucher recently retired from San Jose State University, where she taught medical nutrition therapy and was the dietetic internship director for 20 years. In addition to her research interest in nutrition therapy, she is also a recognized authority on how diet, health and disease are affected by culture/ethnicity and religion, and she has published newsletters, numerous articles and textbooks on this subject. Dr. Sucher is co-author of Food and Culture, and Nutrition Therapy and Pathophysiology. She received her bachelor's and master's degrees from the University of California and her ScD in nutritional science from Boston University Medical Center.
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Marcia Nelms
Dr. Nahikian-Nelms is currently a professor of clinical health and rehabilitation sciences and the Director of Academic Affairs in the School of Health and Rehabilitation Sciences-College of Medicine at The Ohio State University. She has practiced as a dietitian and public health nutritionist for over 35 years. She is the lead author for several textbooks and is the author of peer-reviewed journal articles and chapters for other texts. Her clinical expertise focuses on development and practice of evidence based nutrition therapy for both pediatric and adult populations as well as the development of alternative teaching environments for students within their clinical training. Dr. Nahikian-Nelms serves as one of the leads for Interprofessional Education (IPE) and has contributed to the design of multiple simulations and IPE experiences within the seven health science colleges at Ohio State University.Dr. Nahikian-Nelms has received the Ohio State University Alumni Award for Distinguished Teaching, the Governor’s Award for Outstanding Teaching for the State of Missouri, Outstanding Dietetic Educator in Missouri and Ohio, Outstanding Teacher in Health and Rehabilitation Sciences, and received the PRIDE award from Southeast Missouri State University in recognition of her teaching.
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Completely updated, this new edition incorporates the latest U.S. Census data and research in nutrition and its relationship to culture.
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The extensive reference list at the end of every chapter has been updated to include the most current research on topics related to the chapter.
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New! Nutrition CourseMate brings course concepts to life with interactive learning, study, and exam preparation tools that support the printed textbook. Watch student comprehension soar as your class works with the printed textbook and the textbook-specific website. Nutrition CourseMate goes beyond the book to deliver what you need!
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Completely updated, this new edition incorporates the latest U.S Census data and research in nutrition and its relationship to culture.
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The extensive reference list at the end of every chapter has been updated to include the most current research on topics related to the chapter.
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Nutrition CourseMate: The more you study, the better the results. Make the most of your study time by accessing everything you need to succeed in one place. Read your textbook, take notes, review flashcards, watch videos, take practice quizzes, and access recipes from the book—online with Nutrition CourseMate.
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Practical: "Do’s, Don’ts and Differences" boxes provide practical tips for clear and polite communication with members of each major cultural group. In addition, sample menus in Chapters 5-14 (along with print and online recipe resources) provide practical examples of foods commonly eaten by various ethnic groups in North America.
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Real-World Application: Two interview sections provide students with real-world examples of different cultural lifestyles and their relationship to food. "New American Perspectives" present interviews with Americans who have emigrated from various countries and explain their culture and food habits. "Practitioner Perspectives" showcase interviews with dietetics practitioners who work with clients from various cultures.
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Critical Thinking: "Cultural Controversy" boxes introduce students to hot topics in the field of food and culture, such as "Cultural Controversy: Does Hunger Cause Obesity?"
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"Cultural Food Group" lists found in each chapter provide table listings of foods eaten by each culture and subgroup present in the text.
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A 16-page color insert provides examples of different foods discussed in the text, including ethnic starch, vegetables, fruits, and protein foods.
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A glossary of ethnic ingredients provides a quick reference tool for students unfamiliar with the foods mentioned in the chapters. Food composition data for ethnic foods and recipes are available as a download from the book’s companion website.
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Practical: "Do’s, Don’ts and Differences" boxes provide practical tips for clear and polite communication with members of each major cultural group. In addition, sample menus in Chapters 5-14 (along with print and online recipe resources) provide practical examples of foods commonly eaten by various ethnic groups in North America.
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Real-World Application: Two interview sections provide you with real-world examples of different cultural lifestyles and their relationship to food. "New American Perspectives" present interviews with Americans who have emigrated from various countries and explain their culture and food habits. "Practitioner Perspectives" showcase interviews with dietetics practitioners who work with clients from various cultures.
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Critical Thinking: "Cultural Controversy" boxes introduce you to hot topics in the field of food and culture, such as "Cultural Controversy: Does Hunger Cause Obesity?" In addition, end-of-chapter discussion questions have been added to help you review key concepts from each chapter and to practice and utilize your critical thinking skills.
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"Cultural Food Group" lists found in each chapter provide table listings of foods eaten by each culture and subgroup present in the text.
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A 16-page color insert provides examples of different foods discussed in the text, including ethnic starch, vegetables, fruits, and protein foods.
-
A glossary of ethnic ingredients provides a quick reference tool for foods mentioned in the chapters. Food composition data for ethnic foods and recipes are available as a download from the book’s companion website.
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The "ethnic" table of food composition is provided on the text website as an online download (academic.cengage.com/nutrition). Additionally, each food found in the "Glossary of Ethnic Food Ingredients" has complete food composition data provided.
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