Food & Culture 6th Edition by Pamela Goyan Kittler, Kathryn P. Sucher and Marcia Nelms 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.
Table of Contents - 1. Food and Culture.
- 2. Traditional Health Beliefs and Practices.
- 3. Intercultural Communication.
- 4. Food and Religion.
- 5. Native Americans.
- 6. Northern and Southern Europeans.
- 7. Central Europeans, People of the Former Soviet Union, and Scandinavians.
- 8. Africans.
- 9. Mexicans and Central Americans.
- 10. Caribbean Islanders and South Americans.
- 11. Chinese, Japanese, and Koreans.
- 12. Southeast Asians and Pacific Islanders.
- 13. People of the Balkans and the Middle East.
- 14. Asian Indians and Pakistanis.
- 15. Regional Americans.
- Glossary of Ethnic Ingredients.
- Resources.
- Index.
Key Features
- Practical "Do's, Don'ts and Differences" boxes provide practical tips for clear and polite communication with members of each major cultural group. In addition, sample menus in Chapters 5 - 14 provide a practical example of foods commonly eaten by various ethnic groups in North America, along with print and online recipe resources.
- Real-World Application Two interview sections provide students with real-world examples of different cultural lifestyles and the relationship to food.
- "New American Perspectives" present interviews with Americans who have emigrated from various countries and explain their culture and food habits.
- "Practitioner Perspectives" showcase interviews with dietetics practitioners who work with clients from various cultures.
- Critical Thinking "Cultural Controversy" boxes introduce students to hot topics in the field of food and culture, such as "Cultural Controversy: Does Hunger Cause Obesity?"
- Visual Understanding Cultural foods timeline in Chapter 1 introduces students to the interrelated history of food and culture in the United States. It gives an overview of how food and culture have developed hand in hand in the U.S. and includes popular brands students can relate to and are familiar with seeing and eating.
- "Cultural Food Group" lists found in each chapter provide table listings of foods eaten by each culture and subgroup present in the text.
- A 16-page color insert provides examples of different foods discussed in the text, including ethnic starch, vegetables, fruits, and protein foods.
- A glossary of ethnic ingredients provides a quick reference tool for students unfamiliar with the foods mentioned in the chapters. Food composition data for ethnic foods is available as a download from the book's companion website.
New to this edition
- New! "Discussion Starter" feature invites students to learn actively, think critically about important issues related to the chapter topic, and engage in cooperative problem solving. The feature introduces a specific problem scenario, poses a few questions for personal reflection, and culminates in a open-ended question for small-group discussion.
- Completely updated, this new edition incorporates the latest research in nutrition and its relationship to culture.
- The extensive reference list at the end of every chapter has been updated to include the most current research on topics related to the chapter.
- New! Global Nutrition Watch accompanies this text at no additional cost to bring currency to the classroom. Updated daily, this resource provides convenient access to thousands of current academic journals, newspaper and magazine articles, and videos and podcasts for students to expand their learning and use these sources for projects and assignments.
About the Authors
- 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 received her Sc.D. from Boston University Medical Center in Nutritional Science. She has held several positions in industry before coming to San Jose State University. She is a recognized authority on how diet, health, and disease are affected by culture/ethnicity and religion. Other research interests include medical nutrition therapy. Dr. Sucher has published newsletters, numerous articles, and textbooks on this subject. She is also the co-author of Nutrition Therapy And Pathophysiology, 2E (Cengage Learning 2011).
- Marcia Nahikian Nelms is currently a professor at The Ohio State University and a registered dietician. She comes to her academic career after practicing as a clinical dietician and public health nutritionist for over 25 years. Her clinical practice expertise centers on gastrointestinal diseases and hematology-oncology. Dr. Nahikian Nelms continues to consult in these practice areas as she guides new practitioners into the profession of dietetics. She is the lead author of Nutrition Therapy and Pathophysiology (2011) and Medical Nutrition Therapy: A Case Study Approach (2009), both published by Cengage Learning, and author of "Nutritional Care of Lymphoma" in Nutritional Issues of Cancer Care, published by the Oncology Nursing Society (2004), as well as numerous peer-reviewed journal articles and chapters for other texts. Dr. Nahikian Nelms has most recently been honored as the recipient of the PRIDE award at Southeast Missouri State University. This award is given to a faculty member who has demonstrated excellence as a teacher and an extraordinary level of scholarship and service. She additionally was named Outstanding Dietetics Educator in Missouri and received the Governor's Award for Outstanding Teaching.
Book Details
- Paperback: 560 pages
- Publisher: Wadsworth Publishing; 6 edition (© 2012)
- Language: English
- ISBN-10: 0538734973
- ISBN-13: 978-0538734974
- Product Dimensions: 9.9 x 7.9 x 0.9 inches
List Price: $164.95