Food and Culture

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Cengage Learning, 2011/08/22 - 560 ページ
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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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目次

Food and Culture
1
Traditional Health Beliefs and Practices
35
Intercultural Communication
55
Food and Religion
79
Native Americans
102
Northern and Southern Europeans
130
Central Europeans People of the Former Soviet Union and Scandinavians
162
Africans
193
East Asians
301
Southeast Asians and Pacific Islanders
349
People of the Balkans and the Middle East
395
South Asians
429
Regional Americans
459
Glossary of Ethnic Ingredients
509
Resources
521
Photo Credits
525

Mexicans and Central Americans
221
Caribbean Islanders and South Americans
261

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著者について (2011)

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.

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.

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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