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Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals

Author(s): Sari Edelstein, PhD, RD, Associate Professor, Nutrition and Dietetics Department, Simmons College
Details:
  • ISBN-13: 9780763759650
  • Product With Access Code    614 pages      © 2011
Price: International Sales $132.95 US List
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Overview

Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals comprehensively covers unique food traditions as they apply to health. The text explores the critical importance of cultural sensitivity and competency in today's work setting, addresses health literacy issues of diverse client bases, and helps readers identify customer communication techniques that enable professionals to establish trust with clients of ethnicity not their own. Written and peer reviewed by experts in the culture discussed, each chapter in this groundbreaking text covers a distinct region or culture and discusses the various contexts that contribute to nutrition and health: lifestyles, eating patterns, ethnic foods, menu planning, communication (verbal and non-verbal), and more. This book is consistent with The American Dietetic Association’s Cultural Competence Strategic Plan.

Available Instructor’s Resources: PowerPoints, Image Bank and a Sample Syllabus.

ShowKey Features

  • Covers a different culture in each chapter.
  • Explores cultural sensitivity in the context of: lifestyles, eating patterns, ethnic foods, menu planning, communication (verbal and non-verbal), and managing in a diverse population. 
  • Reviews unique food traditions as they apply to health.
  • Addresses health literacy issues of diverse client bases.
  • Indentifies communication techniques to establish trust with clients of ethnicity not their own.
  • This book is consistent with The American Dietetic Association’s Cultural Competence Strategic Plan.

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ShowTable of Contents

Introduction to Food, Cuisine, and Cultural Competency
Section  1  Religions
  Chapter  1  Christianity
  Chapter  2  Islam
  Chapter  3  Judaism
  Chapter  4  Seventh-Day Adventist
Section  2  North America
  Chapter  5  Alaska
  Chapter  6  Cajun and Creole
  Chapter  7  Central Mexico
  Chapter  8  Chinese-American
  Chapter  9  French Canadian
  Chapter  10  Southeastern United States
Section  3  Europe
  Chapter  11  Great Britain
  Chapter  12  The Netherlands
  Chapter  13  France
  Chapter  14  Greece
  Chapter  15  Hungary
  Chapter  16  Ireland
  Chapter  17  Italy
  Chapter  18  Spain
  Chapter  19  Sweden
Section  4  Asia
  Chapter  20  Afghanistan
  Chapter  21  Cambodia
  Chapter  22  Far East
  Chapter  23  India
  Chapter  24  Nepal
  Chapter  25  Japan
  Chapter  26  Korea
  Chapter  27  Russia
  Chapter  28  Vietnam
Section  5  Africa
  Chapter  29  Algeria
  Chapter  30  Botswana
  Chapter  31  Ethiopia
  Chapter  32  Kenya
  Chapter  33  Nigeria
  Chapter  34  Rwanda
  Chapter  35  Sudan
  Chapter  36  West Africa
Section  6  Central America and the Caribbean
  Chapter  37  Costa Rica
  Chapter  38  Haiti
  Chapter  39  Guatamala
  Chapter  40  Jamaica
Section  7  South America
  Chapter  41  Brazil
  Chapter  42  Argentina
  Chapter  43  Peru
Section  8  Oceania
  Chapter  44  Australia
  Chapter  45  Indonesia
  Chapter  46  Philippines
Section  9  Middle East
  Chapter  47  Arabian Peninsula
  Chapter  48  Assyria
  Chapter  49  Bilad Al Sham
  Chapter  50  Lebanon
  Chapter  51  Persia
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ShowAbout the Author(s)

Sari Edelstein, PhD, RD-Associate Professor, Nutrition and Dietetics Department, Simmons College

Dr. Edelstein's present position is as Associate Professor in the Nutrition and Dietetics Department at Simmons College. She presently teaches both Food Science and Food service classes.  Before coming to Simmons College, Dr. Edelstein has previously been in private practice and has served as a hospital Food Service Director and Chief Dietitian.

She is the author of many research articles, inclusive of topics on ethics, yoga, the glycemic index, and athletic performance as well as the author or editor of books, which include:
The Healthy Young Child, Wadsworth Publishing, 1995;
Nutrition in Public Health, Second Edition, Jones & Bartlett Publishers, 2005;
Nutrition: Rapid References for Nurses, Jones & Bartlett Publishers, 2007;
Managing Food and Nutrition Services for the Hospitality, Culinary and Nutrition Professions, Jones & Bartlett Publishers, 2007;
Life Cycle Nutrition: An Evidence-Based Approach, Jones & Bartlett Publishers, 2008.

Education Background
BS Florida State University
MS Florida International University
PhD University of Florida

Additional Titles by this Author

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ShowReviews

  • "This is one of the most thorough textbooks on food and culture I have ever encountered. I especially like the health benefits and concerns section. The major foods and history sections are wonderful. This is an excellent book!"

    Beth Farnsworth
    Paradise Valley Community College

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ShowAppropriate Courses

Classes That May Be Book Appropriate:

Food Customs and Cultural Sensitivity for the Culinary, Hospitality and Nutrition Professions

International and Cultural Nutrition Courses

An Accompaniment Text for Courses in Food Production, Restaurant Management, Menu Planning, Nutrition Counseling, and Medical Nutrition Therapy

Public Health Nutrition Courses

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ShowSamples & Additional Resources

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ShowResources

    • show overview$29.95 Add to Cart

      Food, Cuisine, and Cultural Competency Companion Web site

      ISBN-13: 9780763794422 ISBN-10: 0763794422

      Free with every NEW text! Otherwise, access to this website must be purchased separately.  

      Student Resources include:

      • Recipes
      • Practice Quizzes
      • Short Answer Exams
      • Student Study Guide

      Students - Click here to redeem your access code for the Companion Web site.

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