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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.
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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.
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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.
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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.
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Kittler, P., Sucher, K., and Nelms, M. (2012). Food and Culture. Belmont, CA: Thomson/Wadsworth.
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Klement, C. (2010). Intercultural Competence for the Nutrition Professional. Thesis. Eastern Michigan University http://commons.emich.edu/cgi/viewcontent.cgi?article=1212&context=honors
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.
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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.
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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.
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The Ohio State University. (2010). Fact Sheet Cultural Diversity: Eating in America Mexican-American. Columbus, OH: Author. http://ohioline.osu.edu/hyg-fact/5000/pdf/5255.pdf
The Ohio State University. (2010). Fact Sheet Cultural Diversity: Eating in America African-American. Columbus, OH: Author. http://ohioline.osu.edu/hyg-fact/5000/pdf/5250.pdf
Tomita, L., Almeida, L., Roteli-Martins, C., D’Almeida,V., and Cardoso, M. (2009). Dietary predictors of serum total carotene in low-income women living in São Paulo, south-east Brazil. Public Health Nutr, 12:2133-42.
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Wittwer, M. and Herbold, N. (2009). Nutrition professionals’ self-assessment of cultural competency and adequacy of professional education. Topics in Clinical Nutrition, 24(2), 161-172.
Wittwer, M. (2009). Nutritional Professionals’ Self-Assessment of Cultural Competency and Adequacy of Professional Education. Topics in Clinical Nutrition, 24(2), 161-172.
Extension Family & Community Development from Oregon State University
Website for educators interested in information, resources, tips, and skill-building to
effectively work with culturally diverse audience and develop nutrition education program.
Bringing Heart Health to Latinos: A Guide for Building Community Programs
Ethnic/Cultural Food Pyramids http://fnic.nal.usda.gov/dietary-guidance/past-food-pyramid-materials/ethniccultural-food-pyramids
National Resource Center on Nutrition, Physical Activity and Aging
Amy J. Sindler, staff of the National Policy and Contact: Resource Center on Nutrition and Aging, Florida International University, Miami, FL., has complied a resource page entitled, “Cultural Diversity as Part of Nutrition Education and Counseling which includes information on competencies important for multicultural nutrition counseling and links to resources on culture and nutrition. Contact: firstname.lastname@example.org
Cultural and Ethnic Food and Nutrition Education Materials: A Resource List for Educators http://www.nal.usda.gov/fnic/pubs/ethnic.pdf
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. http://www.nbcdi.org/sites/default/files/uploads/NBCDI.CCIT_.pdf
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
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. http://nutritionandaging.fiu.edu/SearchResourceDetail.asp?Nutrition_ID=2954