ENGLISH

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

Book information

Publisher
Jones & Bartlett Publishers
Year
2010
ISBN
0763759651, 9780763759650
LCC
TX357 .F637 2010
Open Library ID
OL23872234M
Language
english
Format
PDF
Filesize
29 MB (30547345 bytes)
Edition
1
Pages
637\637
Library
demonoid.me
Time added
2011-04-11 19:55:47

Description

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 Association s Cultural Competence Strategic Plan.

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