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.

Available Instructor's Resources include a Sample Syllabus to help structure your course, PowerPoints for in-class teaching, a Test Bank of multiple-choice questions, and Student Worksheets featuring discussion questions that can also be completed and submitted online. Instructors can request access to these materials by clicking on the links on the left.

Resources tailored to enhance student learning are listed below.

Student Resources