Cultural Food Practices
This comprehensive practical guide provides information on food practices for 15 cultures. Each chapter focuses on a particular culture, including such factors as diabetes risk factors; traditional foods, dishes, and meal plans; special holiday foods; traditional health beliefs; current food practices, and more. Culturally appropriate counseling recommendations are also discussed. A list of common foods including nutrient evaluations is included for each culture. A CD-ROM including culturally specific client education handouts round out the book.
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About the Editors
American Indian Food Practices
Alaska Native Food Practices
Central American Food Practices
Caribbean Hispanic Food Practices
South American Food Practices
Accessed February Accessed March acculturation adults African Americans AI/AN Alaska Natives Alternative Medicine American Dietetic Association American Food Practices American Indian Asian baked beans beef Beverages boiled bread Cajun and Creole cake Carb carbohydrate Central American Chapter cheese chicken Chinese Americans coconut cooked Counseling Considerations counseling sessions cuisine cultural competence Cultural Food Practices Current Food Practices Desserts diabetes education Diabetes Prevalence diet dietary disease dried drink eaten eggs Encourage clients ethnic Factors for Type Filipino American Filipino-style fish flour Foods and Dishes fried fruit health care providers herbal Hispanic Hmong Americans Holiday Foods intake Jewish Korean Americans Latino lifestyle meat medicine Mexican Americans milk Muslims Navajo noodles Northern Plains Indians nutrition counseling obesity onions overweight Plains Indians population pork Portuguese potatoes prevalence of diabetes rice Risk Factors roasted sauce served soup starch sugar sweet Traditional Foods Traditional Health Beliefs Traditional Meal Patterns type 2 diabetes women