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Adkins, C. (2017). Instructional Strategies That Promote Cultural Competence in Nutrition and Dietetics Education. Walden University.

Afele-Fa’amuli, S., Katirai, W. and Dignan, M. (2009). Effectiveness of a pilot community physical activity and nutrition intervention in American Samoa. Californian Journal of Health Promotion, 7:1425. 1.

American  Association of Diabetic Educators. (2007).  AADE Position Statement: Cultural Sensitivity and Diabetes Education: Recommendations for Diabetes Educators. Diabetes Educ, 33:41 –44.

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Andrade, J. (2019). Determining the Associations Between Dietetic-Related Activities and Undergraduate Dietetic Students’ General Cultural Knowledge, Attitudes, and Beliefs. Nutrients, 11: 1-16.

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Ayala, G., Mueller, K., Lopez-Madurga, E., Campbell, N. & Elder, J. (2004). Restaurant and Food Shopping Selections Among Latino Women in Southern California. JADA, 105(1): 38-45.

Bailey, R., Fileti, C., Keith, J., Tropez-Sims, S., Price, W., and Allison-Ottey, S. (2013).  Lactose intolerance and health disparities among African Americans and Hispanic Americans: An updated consensus statement. J Natl Med Assoc., 105(2),112-127.

Base-Smith, V. and Campinha-Bacote, J. (2003). The Culture of Obesity. Journal of the National Black Nurses Association, 14(1),52-56.

Besnilian, A., Goldenberg, A., and Plunkett, S. W. (2016). Promoting diversity within the dietetics profession through a peer mentorship program. Journal of the Academy of Nutrition and Dietetics, 116(2), 198-202.

Bilyk, H. T. (2015). Role of registered dietitian nutritionist in the research and promotion of native and cultural foods. Journal of the Academy of Nutrition and Dietetics, suppl 1, 115(5), S31-S33.

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Christaldi, J. and Bodzio, J. (2015). Cultural Competence and the Global Role of Dietitians: A Haitian Medical Mission and Inter-Professional, Service-Learning Nutrition Course. The Open Nutrition Journal, 9(Suppl 1-M5), 35-41.

Cole, C., Grant, F., Tangpricha, V., Swaby-Ellis, E., Smith, J., Jacques, A., et al. (2010). 25-hydroxyvitamin D status of healthy, low-income, minority children in Atlanta, Georgia. Pediatrics, 125:633–9.

Collins, N., Friedrich, L. and Posthauer, M. (2009). The Nutritional Melting Pot: Understanding the Influence of Food, Culture, and Religion on Nutrition Interventions. Ostomy Wound Management, 55(5), 14-21.

Conner, S. (2015). Think Globally, Practice Locally: Culturally Competent Dietetics. J Acad Nutr Diet., 115(5): S5.

Curry, K. (2000). Multicultural Competencies in Dietetics and Nutrition. Journal of the American Dietetic Association, 100(10): 1142-1143.

Davies, K. (2006). Addressing the needs of an ethnic minority diabetic population. Br J Nurs, 15:516 –519.

de, Garine, I. (2001). Views About Food Prejudice and Stereotypes. Anthropology of Food, 40(3), 487-507.

Diedrichs, P. and Barlow, F. (2011). How to lose weight bias fast! Evaluating a brief anti-weight bias intervention. British Journal of Health Psychology, 16(4), 846–861.

Di Noia J., Contento, I. and Schinke, P. (2007). Criterion Validity of the Healthy Eating Self-Monitoring Tool (HEST) for Black Adolescents. Journal of American Dietetic Association, 107(2), 321-324.

Edelstein, S. (2007). Measurement of Diversity Tolerance of Nutrition Professionals Using the Tolerance of Ambiguity Scale. Topics in Clinical Nutrition, 22(2):130-136. 10

Edmons, V. (2005). The Nutritional Patterns of Recently Immigrated Honduran Women. Journal of Transcultural Nursing, 16(3), 226-235

Ehret, D. (2002). Becoming More Culturally Sensitive. Health Care Food Nutrition Focus, 18(7): 10-2.

Edelstein, S. (2007). Measurement of Diversity Tolerance of Nutrition Professionals Using the Tolerance of Ambiguity Scale. Topics in Clinical Nutrition, 22(2):130-136.

Eulert, F., Roberfroid, D., and Kolsteren, P. (2006). Development and testing of a semi-quantitative food frequency questionnaire for Bolivian adolescents. Nutr Hosp, 21:573-80.

Fanning, F., Witt, C., Bonifer, K., Buchana, N., Derifield, S., Paver, J., Shepherd, D.  and Yount, M. (2016).  Qualitative results of meal make-over contest narratives following a nutrition intervention in rural Appalachia.  Journal of Nutrition Education and Behavior 48(7), S29.

Fitz, P. and Mitchell, B. (2002). Building our future: Increasing diversity in the dietetics profession: A summary of the ADA diversity mentoring project. J Allied Health, 31: 177-183.

Fumagalli, F., Pontes, J, Sartorelli, D.,Vieira, M., and de Lourdes, M. (2008). Validation of a food frequency questionnaire for assessing dietary nutrients in Brazilian children 5 to 10 years of age. Nutrition, 24:427-32.

Garnweidner, L., Terragni, L., Pettersen, K. & Mosdøl, A. (2012). Perceptions of the Host Country’s Food Culture among Female Immigrants from Africa and Asia: Aspects Relevant for Cultural Sensitivity in Nutrition Communication. Journal of Nutrition Education and Behavior, 44(4), 335-342. doi: 10.1016/j.jneb.2011.08.005

Gofarb, B. (2005). Serving Up Culturally Sensitive Diets. American Diabetes Association, 2(7), 8.

Goody, C. and Drago, L. (2009). Introduction: Cultural Competence and Nutrition Counseling. In C. Goody and L. Drago (Eds.), Cultural Food Practices: American Dietetic Association. (Link)

Goody, C. and Drago, L. (2009). Using Cultural Competence Constructs to Understand Food Practices and Provide Diabetes Care and Education. Diabetes Spectrum, 22:43-4.

Gordon, B., Kang, M., Cho, P., & Sucher, K. (2000). Research and Professional Briefs. Dietary Habits and Health Beliefs of Korean-American in the San Francisco Bay Area. Journal of the American Dietetic Association, 100(10), 1198-1201.

Gorodetskaya, I., Matel, J., et al. (2000). Practical Aspects. Issues in Renal Nutrition for Persons from the Former Soviet Union. Journal of Renal Nutrition, 10(2), 98-102.

Gunaratnam, Y. (2001). Eating into Multiculturalism: Hospice Staff and Service Users Talk Food, ‘Race’, Ethnicity, Culture and Identity. Critical Social Policy, 3(68): 287-310.

Hack, R., Hekmat, S. and  Ahmadi, L. (2015). Examining the Cultural Competence of Third- and Fourth-Year Nutrition Students: A Pilot Study. Can J Diet Pract Res., 76(4), 178-84.

Hardin-Fanning, F. and Rayens, M. (2016). Food cost disparities in rural communities.  Health Promotion Practice 16(6), 383-391.

Hardin-Fanning, F. and Rayens, M. (2014). Nutritional quality, geographic location and food costs. Health Promotion & Practice, 16(3), 383, 391.

Hardin-Fanning, F.and Gokun, Y.  (2014). Gender and age are associated with healthy food purchases via grocery voucher redemption.  Journal of Rural & Remote Health 14 (3), 2830.

Hardin-Fanning, F. (2013).  Adherence to a Mediterranean diet in a rural Appalachian food desert.  Journal of Rural and Remote Health 13(1), 2293.

Harris-Davis, E. and Haughton, B. (2000). Model for Multicultural Nutrition Counseling Competencies. Journal of the American Dietetic Association, 100(10), 1178-1185.

Hassel, C. (2006), Woodlands Wisdom: A nutrition program interfacing indigenous and biomedical epistemologies. J Nutr Educ Behav, 38:11420.

Heinzelmann, U. (2008). Food Culture in Germany. Westport, Connecticut: Greenwood Press.

Heiss, C. J., Rengers, B., Fajardo-Lira, C., Henley, S. M., Bizeau, M., & Gillette, D. (2011). Preparing dietetics practitioners to effectively serve the Hispanic population. JAND, 113(5), S24-S28.

Hernández-Triana, M., Salazar, G., Díaz, E., Sánchez, V., Basabe, B., González, S., et al. (2002). Total energy expenditure by the doubly-labeled water method in rural preschool children in Cuba. Food Nutrition Bul, 23:76-81.

Holyfield, L. J. and Miller, B. H. (2013). A tool for assessing cultural competence training in dental education. Journal of Dental Education, 77(8), 990–997.

Hong, T., Dibley, M., and Sibbritt, D. (2010). Validity and reliability of an FFQ for use with adolescents in Ho Chi Minh City, Vietnam. Public Health Nutr, 13:368-75.

Huycke, P., Ingribelli, J., and Rysdale, L. (2017). Aboriginal Cultural Competency in Dietetics: A National Survey of Canadian Registered Dietitians. Canadian Journal of Dietetic Practice and Research, 2 78(4), 172-176.

Jacobo, S. (2016). Estudiane De Dietetica Cultural Compment Currulum: A Follow Up Investigation. Thesis: California State Polytechnic University, Pomona.

James, D. (2004). Factors Influencing Food Choices, Dietary Intake, and Nutrition-related Attitudes Among African Americans: Application of a Culturally Sensitive Model. Ethnicity and Health, 9(4), 349-367.

Jilcott, S., Keyserling, T., Samuel-Hodge, C., Johnston, L., Gross, M. and Ammerman, A. (2007). Validation of a Brief Dietary Assessment to Guide Counseling for Cardiovascular Disease Risk Reduction in an Underserved Population. Journal of American Dietetic Association, 107(2), 246-255.

Johnson, K., Fleck, M., and Pantazes, T. (2019)., “It’s the story”: Online Animated Simulation of Cultural Competence of Poverty — A Pilot Study. The Internet Journal of Allied Health Services and Practice, 17(20), 1-10.

Kessler, L., Burns-Whitmore, B., Wallace, S., and Lewis, D. (2009). Focus groups reveal dietetic students’ opinions on cultural competence and the proposed addition of a Hispanic-focused dietetic training program. J Nutr Educ Behav., 41:S33.

Kittler, P., Sucher, K., and Nelms, M. (2012). Food and Culture. Belmont, CA: Thomson/Wadsworth.

Kittler, P., & Sucher, K. (2000). Cultural Foods: Traditions and Trends. Belmont, CA: Wadsworth/ Thompson Learning.

Klement, C. (2010). Intercultural Competence for the Nutrition Professional. Thesis. Eastern Michigan University

Knoblock-Hahn, A., Scharff, E., Elliot, M. (2009). Cultural competence in dietetics education. J Am Diet Assoc, 109:A12.

Knoblock-Hahn, A., Scharff, D., Elliott, M., (2010). Cultural Competence in Dietetics Education: Where Are We Now and Where Do We Need to Go? Topics in Clinical Nutrition, 25(4), 323-334.

Kouba, J. “Impact of Environment, Ethnicity, and Culture on Nutrition and Health.’ In R. Touger-Decker , D. Sirois, and C. Mobley (Eds.).  Nutrition and Oral Medicine, NJ: Humana Press. pp. 45-60.

Landman, J., and Cruickshank, J. ( 2001). A review of ethnicity, health and nutrition-related diseases in relation to migration in the United Kingdom. Public Health Nutrition, 4(2B), 647-657.

Lee, Y., et al., (2009). In-Depth Assessment of the Nutritional Status of Korean American Elderly. Geriatric Nursing, 30(5), 304-311.

Lee, M. (2001). Immigrant Women’s Health: Nutritional Assessment and Dietary Intervention. Western Journal of Medicine, 175: 133-137.

Long-Solis, J., and Alberto-Vargas, L. (2005). Food Culture in Mexico. Westport, Connecticut: Greenwood Press.

Lopes, C., Aro, A., Azevedo, A., Ramos, E., and Barros, H. (2007). Intake and Adipose Tissue Composition of Fatty Acids and Risk of Myocardial Infarction in a Male Portuguese Community. Journal of American Dietetic Association, 107(2), 276-286.

Mack, G. and Surina, A. (2007). Food Culture in Russia and Central. The Slavic and East European Journal, 51(2), Special Forum Issue: Resent, Reassess, and Reinvent: The Three R’s of Post-Soviet Cinema, pp. 438-440.

Mäkelä, J. (2000). “Cultural Definitions of the Meal.” In H. Meiselman (Editor). Dimensions of the Meal: The Science, Culture, Business, and Art of Eating. Gaithersburg, MD: Aspen Publishers, Inc.

McArthur, L., Greathouse, K., Smith, E., Holber, D. (2011). A quantitative assessment of the cultural knowledge, attitudes and experiences of junior and senior dietetics students. Journal of Nutrition Education and Behaviour; 43(6): 464-472.

McConnell, S. (2013). Culturally tailored postsecondary nutrition and health education curricula for indigenous populations. Int J Circumpolar Health, 72: 21144

McWilliams, M., & Heller, H. (2003). Food Around the World: A Cultural Perspective. N.J.: Prentice Hall.

Medico, J. (2011). Curricular Competencies Related to Cultural Competence for the Education and Training of Registered Dietitians.  Master’s Thesis, University of Tennessee.

Millichamp, A. and  Gallegos, D. (2011). Meeting the Food Needs of Queensland’s Culturally and Linguistically Diverse (CALD) Aged: What do service providers say? Brisbane: Queensland University of Technology.

Miller. A., and Brown-Riggs, C.  (2016). Ethnic Disparities in Diabetes Care. Today’s Dietitian, 18(11), 48.

Muniz, P., Castro, T., Araújo, T., Nunes, N., Silva-Nunes, M., Hoffmann, E., et al. (2007). Child health and nutrition in the Western Brazilian Amazon: Population-based surveys in two counties in Acre State. Cad Saúde Pública, 23:1283-93.

Nabhan, G. (2004). Cuisines for Your Genes: Connecting our Food Choices to Cultural Diversity and Place. Washington, DC: Island Press.

Neuhauser, L., Rothschild, R., and Rodriguez, F. (2007). Assessment of literacy, cultural and linguistic factors in the USDA Food Pyramid Web Site. J Nutr Educ Behav., 39:219–225.

Neuhouser, M., Rock, C., Eldridge, A., Kristal, A., Patterson, R., Cooper, D., Neumark-Sztainer, D., Cheskin, L. and Thornquis, M. (2001). Serum concentrations of retinal, alpha-tocopherol and the carotenoids are influenced by diet, race and obesity in a sample of healthy adolescents. Journal of Nutrition, 131: 2184-2191.

O’Brien, K., Puhl, R., Latner, J., Mir, S. and Hunter, J. (2010). Reducing anti-fat prejudice in preservice health students: A randomized trial. Obesity (Silver Spring, Md.), 18(11), 2138–214.

Oliver, T., Bing-Bing, Q., Shenkman, R., Diewald, L. and Smeltzer, S. (2020). Weight sensitivity training among undergraduate nursing students. Journal of Nursing Education, 59(8), 453-456.

Ortega, M. and Valencia, M. (2001). Measuring the intakes of foods and nutrients of marginal populations in north-west Mexico. Public Health Nutr, 5:907-10.

Oza, R. (2003). Validation of Multicultural Nutrition Counseling Competencies for Registered Dietitians. Knoxville: Department of Nutrition, The University of Tennessee.

Painter, J., Rah, J., & Lee, Y. (2002). Comparison of International Food Guide Pictorial Representations. Journal of the American Dietetic Association, 102(4), 483-9.

Pan, L., McGuire., Blanck, H., May-Murriel, A., and Grummer-Strawn, L, (2015).  Racial/Ethnic Differences in Obesity Trends Among Young Low-Income Children. American Journal of Preventive Medicine, 48(5), 570 – 574

Parman, S. (2002). Lot’s Wife and the Old Salt: Cross-cultural Comparisons of Attitudes Towards Salt in Relation to Diet. Cross-Cultural Research, 36, 123-150.

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Perkin, J. and Rodriquez, J. (2013). More Lit Can Fit: Using Nontraditional Literature in Dietetics Education to Enhance Cultural Competence, Cultural Literacy, and Critical Thinking. J Acad Nutr Diet., 113: 757-761.

Phelan, S., Burgess, D., Yeazel, M., Hellerstedt, W., Griffin, J. and van Ryn, M. (2015). Impact of weight bias and stigma on quality of care and outcomes for patients with obesity. Obesity Reviews, 16: 319–326.

Puhl, R., Andreyeva, T. and Brownell, K. (2008). Perceptions of weight discrimination: Prevalence and comparison to race and gender discrimination in America. International Journal of Obesity, 32(6), 992–1000.

Rajakumar, K., Fernstrom, J., Janosky, J., and Greenspan, S. (2005). Vitamin D insufficiency in preadolescent African-American children. Clin Pediatr (Phila), 44:683–92.

Ranzaho, A. M. N., Halliday, J. A., Mellor, D. & Green, J. (2015). The healthy migrant families initiative: Development of a culturally competent obesity prevention intervention for African migrants. BMC Public Health, 15(272), 1-11.

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Rodriguez, B. (2006). Dietary Studies in the Multi-ethnic Hawaiian Population. Journal of the American Dietetic Association, 106(2), 209-210.

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Cultural Competence Improvement Tool (CCIT)
The Cultural Competence Improvement Tool was been developed by the National Black Child Development Institute under the supervision of Lauren Hogan, Director of Public Policy and Angele’ Doyne, Child Health Program Coordinator. The CCIT can assist schools, after school providers, and child care providers conduct a review of cultural competence in existing health and nutrition education curricula. This tool can be used in the following ways: 1) It can help providers select a health and nutrition curriculum that meets the particular needs of their learners (i.e., children and family members); 2) It can help providers improve the cultural relevance of an existing health and nutrition curriculum being used in their program; 3) It can be used to compare multiple health and nutrition curricula in order to choose a curriculum that best fits your program needs.

Ethnic and Regional Food Practices
A Series by the American Dietetic Association and the American Diabetes Association (1995-2000). For professionals and consumers, these manuals encompass 11 ethnic and regional groups, and their cultural and dietary customs. Historical and geographical influences on traditional and current diets and implications of dietary habits on recommendations for diabetes management are discussed. Each manual includes supplemental exchange lists, a glossary of food items, and modified versions of traditional recipes. Available for Soul and Traditional Southern Food (#1441), Filipino American, Alaska Natives (#1697), Hmong American, Navajo (#1700), Chinese American (#1662), Jewish (#1654), Mexican American (#1646), Northern Plains Indian, Indian & Pakistani (# 1514), Cajun & Creole (#145X).
American Dietetic Association.
(800) 877-1600 ext. 5000

Ethnic Pyramids
For professionals and consumers, these language sets contain Food Pyramids and handouts for healthy adults, mothers and babies, mature adults, and children. All are bilingual and copyright free. Available in 37 languages, including Amharic, Arabic, Bengali, Bosnian, Farsi, French, German, Greek, Gujarati, Haitian Creole, Hebrew, Hindi, Laotian, Polish, Russian, Somali, Turkish, and more. N.E.N.A. Project/CARA, Department of Anthropology & Geography, Georgia State University.