Multicultural Handbook of Food, Nutrition and Dietetics

Overview

Multicultural Handbook of Food, Nutrition and Dietetics is the must have practical resource for dietitians, nutritionists and students working with both well settled but also recently migrated ethnic groups.
Written by a team of authors drawn from the British Dietetic Association's Specialist Multicultural Nutrition Group the book provides in-depth information to equip the reader in the provision of nutrition advice to minority groups. Spanning a broad range of cultural groups ...

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Overview

Multicultural Handbook of Food, Nutrition and Dietetics is the must have practical resource for dietitians, nutritionists and students working with both well settled but also recently migrated ethnic groups.
Written by a team of authors drawn from the British Dietetic Association's Specialist Multicultural Nutrition Group the book provides in-depth information to equip the reader in the provision of nutrition advice to minority groups. Spanning a broad range of cultural groups the book seeks to consider religious and cultural requirements in relation to traditional diets; research on migration studies and chronic disease states; and nutrition and dietetic treatment in relation to key chronic diseases.

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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: Written by and for healthcare professionals in the U.K., this book provides an in-depth look into the variety of ethnicities living in the U.K. and how their eating habits are embedded in their cultures.
Purpose: The purpose is to give dietitians and nutrition students in the U.K. the necessary tools to work with people of the different ethnicities represented in that country. The goal is to detail the history of the various cultures and how their diets have changed due to migration, as well as to understand the link between their cultures and their eating habits.
Audience: Although written for nutrition professionals in the U.K., the editors also hope the book will be a resource for other professionals who are looking for a deeper understanding of the needs of various ethnicities. Both editors are from the U.K., and one is a retired consultant dietitian for the National Health Service. Their team of authors includes members of the British Dietetic Association's Specialist Multicultural Nutrition Group and dietitians working for the NHS, all chosen because they have a high level of expertise with a particular culture.
Features: Each of the first seven chapters covers a particular ethnic region (South Asian subcontinent, West Indies, East Asia, Israel, Eastern Mediterranean, West Africa, East and Southeast Europe), with subsections for each ethnicity in the region. Chapters discuss the history of the culture, key food components of each ethnicity, and how the meals have changed due to migration. For example, the South Asian subcontinent has five unique ethnicities: Gujarati, Punjabi, Pakistani, Bangladeshi, and Sri Lankan. Chapters include a table of common foods. For example, the Gujarati diet includes a large number of herbs, which are listed in a table that describes what they are and what dishes most often use them. Each subsection also includes key points, such as healthy eating choices for the ethnic group, a glossary of foods, and a table of healthier alternatives to traditional foods. Two final chapters cover maternal and child nutrition and nutrition management in disease.
Assessment: This is a fascinating book and a great resource for U.K. nutrition professionals. Its usefulness may be limited in the U.S., but it is helpful as an additional resource on food and culture.
From the Publisher
“This is a fascinating book and a great resource for U.K. nutrition professionals. Its usefulness may be limited in the U.S., but it is helpful as an additional resource on food and culture.” (Doody’s, 10 August 2012)
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Product Details

  • ISBN-13: 9781405173582
  • Publisher: Wiley
  • Publication date: 5/1/2012
  • Edition number: 1
  • Pages: 410
  • Product dimensions: 7.40 (w) x 9.60 (h) x 1.00 (d)

Meet the Author

Aruna Thaker is a retired HPC registered Consultant Dietitian.

Arlene Barton is an HPC registered Dietitian and Lecturer in Clinical Nutrition and Dietetics at Nottingham University.

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Table of Contents

Contributors vii

Acknowledgements ix

Foreword xi

Introduction xiii

Chapter 1 South Asian Sub-continent 1

1.1 Gujarati Diet 1

1.2 Punjabi Diet 28

1.3 Pakistani Diet 41

1.4 Bangladeshi Diet 72

1.5 Sri Lankan Diet 85

Chapter 2 West Indies 113

Chapter 3 East Asia 135

3.1 Chinese Diet 135

3.2 Vietnamese Diet 168

3.3 Japanese Diet 178

Chapter 4 Israel 197

Chapter 5 Eastern Mediterranean Region 212

5.1 Arabic Diet 212

5.2 Somalian Diet 236

Chapter 6 West Africa 248

6.1 Nigerian Diet 248

6.2 Ghanaian Diet 266

Chapter 7 East and South-East Europe 277

7.1 Polish Diet 277

7.2 Greek Diet 296

7.3 Turkish Diet 306

Chapter 8 Maternal and Child Nutrition 317

8.1 Introduction 317

8.2 Preconception 317

8.3 Pregnancy and lactation 319

8.4 Childhood nutrition 326

8.5 Breastfeeding 327

8.6 Bottle feeding 331

8.7 Weaning 337

8.8 Preterm infant nutrition 345

8.9 Food allergy and intolerance 346

8.10 Oral health 347

Chapter 9 Nutritional Management of Disease 354

9.1 Cancer in the different BME groups 354

9.2 Metabolic Syndrome and Polycystic Ovary Syndrome (PCOS) in BME groups 363

9.3 Vitamin D defi ciency in BME groups 366

Index 379

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