Food and Culture / Edition 6

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Overview

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.

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Editorial Reviews

Doody's Review Service
Reviewer: Amy Hess-Fischl, MS, RD, LDN, BC-ADM, CDE (University of Chicago Medical Center)
Description: This is the sixth edition of a comprehensive book on the impact of a multitude of cultures on food and nutrition choices. This edition, updated four years after the previous one, provides up-to-date data regarding the different populations as well as additional exercises for students.
Purpose: The purpose is to provide an in-depth look at different cultures and their impact on nutrition and diet. The U.S. population has always been very diverse culturally, and it is our duty to understand the various cultures and be sensitive to their needs.
Audience: The book is written with registered dietitians, dietetics students, and food service workers in mind, since they have the biggest role in meal planning and diet and nutrition education. However, it can certainly be an excellent reference for other healthcare professionals, especially if they are working with a culturally diverse population.
Features: The first four chapters focus on the study of food and culture, while the remaining chapters delve into one culture per chapter, from Northern and Southern Europe to Africa and the Middle East. The final chapter covers regional America, highlighting the food specialties associated with each region. This edition includes updated population and demographic data for each culture, as well as a section for students, called Discussion Starters, that provide questions for them to think about while reading. Chapters on different cultures cover a lot of territory, discussing the cultural perspective and history of each one, traditional beliefs and practices, food habits, meal composition and daily patterns, special occasions, the role of food, and etiquette. Numerous tables detail, for example, the specific foods consumed from the food groups as well as the types of cheeses consumed, and include a figure that highlights the "hotness" of the various peppers consumed. The chapter focusing on regional America is quite fascinating, including as it does maps and tables highlighting the various food specialties within each region. For example, the map notes that the Midwest region (Michigan, Indiana, Illinois, and Wisconsin) is known for beer and pickles, while North Carolina is known for sweet potatoes, and Nebraska is known for corned beef brisket.
Assessment: This update provides an excellent review of the various cultures nutrition professionals may encounter, along with impressive detail that will help them be culturally specific when educating clients about nutrition and diet.
Booknews
In a revision of the 1998 cultural nutrition consultant Kittler and Sucher (nutrition and food science, San Jose State U., California) synthesize the considerable research by anthropologists and other social scientists into food for use by practicing health and nutrition professionals. After reviewing such aspects as changing demographics and dietary practices of eastern and western religions, they profile all the major ethnic groups of North America, in order of their arrival. They conclude with a survey of regional food habits. A glossary of ethnic ingredients does not indicate pronunciation. No date or title is mentioned for the first edition. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780538734974
  • Publisher: Cengage Learning
  • Publication date: 8/22/2011
  • Edition description: New Edition
  • Edition number: 6
  • Pages: 560
  • Sales rank: 293,899
  • Product dimensions: 7.90 (w) x 9.90 (h) x 0.90 (d)

Meet the Author

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.

Dr. Sucher received her bachelor's and master's degrees from the University of California and her ScD from Boston University Medical Center in Nutritional Science. She 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. Dr. Sucher has published newsletters, numerous articles, and textbooks on this subject. She is also the coauthor of Nutrition Therapy and Pathophysiology, 3e (Cengage Learning 2016) and Food and Culture, 6e (Cengage Learning 2012).

Marcia Nahikian Nelms is currently a professor of clinical health and rehabilitation sciences and director of the dietetic internship in the Division of Medical Dietetics-College of Medicine at Ohio State University and a registered dietician. She has practiced as a dietician and public health nutritionist for over 25 years. Her clinical expertise centers on the development and practice of evidence-based nutrition therapy for a variety of conditions including diabetes, gastrointestinal diseases, and hematology-oncology for both pediatric and adult populations, as well as the development of alternative teaching environments for students receiving their clinical training. She is the lead author of Nutrition Therapy and Pathophysiology (2016) and Medical Nutrition Therapy: A Case Study Approach (2014), both published by Cengage Learning. In addition, she has contributed to the Academy of Nutrition and Dietetics Nutrition Care Manual sections on gastrointestinal disorders and is the author of numerous peer-reviewed journal articles and chapters for other texts. Dr. Nahikian Nelms has received the Governor's Award for Outstanding Teaching for the State of Missouri, the award for Outstanding Dietetic Educator in Missouri and Ohio, and the PRIDE award from Southeast Missouri State University in recognition of her teaching.

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Table of Contents

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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