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

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

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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 Associationa€™s Cultural Competence Strategic Plan.Retrieved May 20, 2008, from http://encarta.msn.com/encyclopedia_ 761564507/ Kenya.html/ Muruli, L.A., London, D.M., Misiko, M., Okusi, K., ... sp-2004-02-09- cop-02-en.pdf/ Gardner, A. (1993). Karibu: Welcome to the cooking of Kenya.


Title:Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals
Author: Sari Edelstein
Publisher:Jones & Bartlett Publishers - 2010-10-22
ISBN-13:

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