Meal Project (please read all four pages before you begin) The purpose of this project is to develop a culturally appropriate meal and critically assess the

Meal Project
(please read all four pages before you begin)
The purpose of this project is to develop a culturally appropriate meal and critically assess the components.
Choose a cultural – one that you are not are part of. You will create a meal for a family of 4 – from that culture they choose. It will be created using $20 for the meal. You must make at least one appetizer, main dish and dessert – one dish per person.
• NOTE FOR THE VIDEO PORTION YOU CAN DEMONSTRATE ALL OF THE MEAL OR AT LEAST THE ENTRÉE AND UPLOAD WITH YOUR PAPER.
You will lose points (1 letter grade) if you are from the culture you choose.
1. Name and explain the choice of the meals theme. Justify your choices of recipes
(How do these dishes represent the theme chosen?) Justify your choices and how they represent your chosen culture (e.g. discuss how the foods used in the recipe are traditional or not – aka the social or historical context of this culture’s meal). Be sure to state where you got your recipe (and discuss the authenticity of the source).
2. Write an ingredient list and recipe instruction for his/ her chosen recipe. Indicate the sources of the recipe including the name, date and city of publication. If you have modified the recipe use the form below and indicate “adapted from” (the source recipe) ex. Adapted from Chef Tyler’s Fried Chicken.
You must purchase all the ingredients for the video portion of your meal.
NO processed foods are allowed to be used (ex. Canned or dried soups, hamburger helper, Jell-O or puddings, rice mixes cake mixes)
3. Record and explain the time spent planning, shopping, preparing and cleaning up after you cook for your recipe and the meal as a whole. Discuss the implications of this (e.g. is it too time intensive for a working family to prepare after work?)
4. Calculate the cost of your recipe – both the total cost and the cost per serving. Save and scan receipts to be handed in with the paper. For any portions not presented in the video you still need to calculate the costs as if you were buying all the ingredients. Including items, you may already have at home.
The calculation paper will be handed in with the paper. It will ask for the total cost of recipe and the cost per-serving.
5. Perform a nutrient calculation of your recipe, both for the total recipe and preserving. Use a tool such as nutrition data or USDA (see syllabus). The nutrient calculation should include ALL nutrients. Also, calculate the percentage of kcal from fat, carbohydrates and protein.
6. Complete a calculation of the nutrients in the meal as a whole, including the total meal and per serving values by adding each recipe total and preserving nutrients as calculated by each group member. Include calories, grams of CHO, grams of PRO, and fat
7. Evaluate the meal menu.
a) Is it nutritious? Is it low in fat (<39-35 % kcal from fat) and saturated far ( 8 grams dietary fiber/serving? Dies it supply 1/3 of the RDA for protein/ serving. How many carbohydrates are in a serving? Do you think this is too much or too little? Is it less than 950 mg sodium? Explain why or why not.
b) Who can eat this meal? Is it suitable for all religious /ethnic/ cultural groups? Can vegetarians or vegans eat this meal? Would it be suitable for people with food allergies and intolerances? People with which allergies would be able to / or not eat the meal or specific foods? Would it be suitable for children, the elderly or any other population you want to add? Explain why? Or why not? Remember you are looking at your meal in a critical way – it should be a well thought out and critical answer.
c) Does it appeal to the senses? Consider taste, smell color texture etc. Give particular attention to the most attractive display of your recipe.
8. Consider and explain how this meal might be improved. Give specific suggestions as to saving time, money, appeal to different cultural groups, people with specific allergies, children and the elderly, diabetics, CVD. What improvements could you make nutritionally and to the sensory appeal. Write a menu for the 2 other meals to complete the day for that culture you choose.
9.Be prepared to explain in video – choice of meal, the culture, the recipes, purchasing and preparation process and the budget. (YOUTUBE is the preferred format for your video).
The report must be uploaded on time, typed, with correct spelling, punctuation, and grammar. Cite your work using MLA.
*See below for the recipe and cost sheets to use for the project which must be completed and included with your paper
DFN 220 – Cultural Recipe
Students Name: ​​​Date:
NAME OF RECIPE:
Source of Recipe:
Servings:
Ingredients
Original Recipe
Modification
INSTRUCTIONS:__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
RECIPE COSTING
Name:_______________________________________________
Name of Recipe____________________________________ Number of servings:
Ingredient
Amount
Required for recipe
Market cost
Amount bought
Unit conversion
Amount used/purchased
Cost of required amount of ingredient
Name of ingredient
How much does the recipe call for?
How much per (e.g. 1 box costs $1.99)
Quantity purchased (e.g. 2 boxes)
= price per item x number purchased
how much did you use/how much did you purchase (could also be stated as a percent)?
Use the percent or ratio of how much you purchased to determine how much you actually used for this recipe
Egg Noodles
24 ounces
1.99/box
2
= 3.98
24/32 oz (75%)
2.99
(.75x 3.98)
Total Market Cost
$
Cost per recipe
$
Cost per serving
$
Sample project
Meal Project Paper
According to the American Heart Association, cardiovascular disease, mainly stroke and coronary disease, has been Brazil’s leading cause of death for half a century. Coronary heart disease may be a result of smoking, high cholesterol, hypertension, being overweight, or having an unhealthy diet. While Brazilian culture shares a wide range of hearty dishes like black bean soup or Brazilian couve (collard greens), they are primarily popular for their churrasco which consists of red meats. For a family of 4 I have chosen a Brazilian heart of palm salad for an appetizer, Brazilian vegetable Moqueca for the entre and SOMETHING for dessert. Heart of palms are native to South and Central America and widely used in Brazilian salads. The entre is a traditional Brazilian Moqueca which translates to a seafood stew, any type of fish can be used but for this recipe I will use tilapia. For dessert I will be showing Brigadeiro which is one of Brazil’s most classic treats.
Appetizer: Heart of Palm Salad
Source of Recipe: https://cookthestory.com/brazilian-hearts-of-palm-salad/
Servings: 4
Ingredients
Heart of palm Tomato White/Yellow onion Spring onion
Olive oil
Lime juice Salt Pepper
Instructions:
Original Recipe
2 14oz cans of sliced heart of palm 1 medium tomato, finely chopped 1⁄2 thinly sliced
2 spring onions, finely chopped
3 tbs
2tbs fresh lime juice 1⁄4 tsp
Pinch
Modification
1 14oz can of heart of palm
2 small tomato’s
none
none
1 1⁄2 tbs – less heart of palm reduces amount of oil needed
none
No salt
none
1. In a medium bowl combine the sliced heart of palm, tomato, onions,
2. In a small bowl, combine the olive oil, lime juice, salt, and pepper. Pour it over the vegetables. Stir gently to coat and serve.
Percentages per Serving:
– Carbohydrate: 27.7%
– Fat: 64.4%
– Protein: 7.3%
and spring onion.
Recipe Costing: Ingredient
Heart of Palm
Tomato White onion
Spring onion Olive oil
Lime juice Total Market Cost
Amount Required
2 – 14 oz
1 medium 1⁄2 onion
2 stalks 1.5 tbsp 2 tbs
Market Cost
4.49 per
can
1.80
$0.40 per onion
$0.75 per unit (6 stalks)
$7.69 per 17 oz bottle
25c per lime $15.38
Amount Bought
1-14oz
1 medium 1
1 unit 17 oz 1 lime
Unit Conversion
4.49
1.80 $0.40
$0.75 $7.69 25c
Amount Used/Purchased
14/14 oz (100%)
100%
0.5/1 (50%)
33% 0.75/17oz
100%
Cost per Recipe
Cost per Serving
Cost of Required Amount 4.49
1.80 $0.20
$0.25 $0.30
$0.25 $7.29
$1.82
This heart of palm salad was extremely simple and easy to make. The total time taken to make this recipe was 10 minutes as I was only required to chop up 4 ingredients, measure out condiments, and mix. The time it took to find all the ingredients for this recipe was roughly 5-10 minutes, the same amount of time it took to put together. The appetizer itself could be made while making the entre, which makes it efficient for a working family to prepare after work.
Heart of palm salad includes all fresh vegetables, which is a good start to ones meal. The olive oil in the salad provides healthy monounsaturated fats, antioxidants, anti-inflammatory properties, and protects against heart disease. Olive oil and lime juice are a great pair to put your salad together as opposed to store bought salad dressing. The downside to this appetizer is the high sodium content despite not adding salt. The calculation taken from NutritionData drastically increased the amount of sodium present in the jar of heart of palm, which was actually a total of 1,120mg for the entire 14 oz jar and 280mg per serving. A high sodium count isn’t recommended for people with cardiovascular diseases however, if one can find low-sodium heart of palm that would be more ideal. Overall, heart of palm is a vegetable high in protein for those who follow a vegetarian diet. They are also a good source of fiber, vitamin C, vitamin B6, calcium, niacin, phosphorus and zinc.
Entre: Tilapia Moqueca
Source of Recipe: https://www.recipetineats.com/brazilian-fish-stew-moqueca-baiana/ Servings: 4
Ingredients Tilapia Fish Lime Juice Salt
Black Pepper Olive Oil
Garlic Rice
Onion
Red Bell Pepper Sugar
Cumin
Paprika
Cayenne Pepper Coconut Milk Crushed Tomato 1 Fish stock
Instructions:
Original Recipe
1lb White Fish fillet
2 tbsp lime Juice
3/4 tsp Salt
Pinch
3 1⁄2 tbsp Olive oil
2 cloves N/A
1 small onion 1 Bell Pepper 11⁄2tsp
1 tbsp
1 tbsp
1 tsp 14 oz 14 oz 1 cup
Modification none
none
none
none
2 1⁄2 tbsp. olive oil
None
1 cup brown rice or 1⁄4 cup dry rice per serving
none non none none None
none
none
none
Chicken stock
1. Combine fish cubed fish, 1 tbsp. lime juice, 1⁄4 tsp salt and black pepper in a bowl. Let refrigerate for 20 minutes.
2. While fish marinates, chop onion, garlic, and red bell pepper. Cook 1 cup of rice.
3. Heat 1 tbs olive oil in a large skillet over high heat. Add the fish and cook until light golden brown. Remove from skillet and
set aside.
4. Reduce stove to medium high heat and heat 1 1⁄2 tbsp. olive oil in the same skillet. Add garlic and onion and coo for 1 1⁄2
minutes or until onions are translucent.
5. Add bell peppers and cook for 2 minutes.
6. Add 1 can (14oz) coconut milk, 14oz crushed tomato, 1 cup chicken stock, sugar, and spices. Salt and pepper to taste. Bring
to a simmer and turn heat to medium. Cook for 15-20 minutes or until it thickens.
7. Return the fish to the broth to reheat for about 2 minutes. Squeeze 1tbsp lime juice and stir to finish.
8. Serve with 3⁄4 cup rice for each serving.
Recipe Costing:
Ingredient
Tilapia Fish Lime Juice
Salt
Black Pepper Olive Oil
Garlic
Onion
Red Bell Pepper
Sugar
Cumin
Paprika
Cayenne Pepper
Chicken stock Coconut Milk
Brown rice
Total Market Cost
Amount Required
1lb White Fish fillet
1 TBSP lime Juice
3/4 tsp Salt Pinch
2 1/2TBSP Olive oil
2 cloves
1 small onion 1 Bell Pepper
1 1⁄2 tsp 1 tbsp 1 tbsp 1 tsp
1 cup
14 oz
1 cup dry
Market Cost
$4.00
$0.25
N/a N/A $7.69
$0.75
$0.40 $3.75
N/A N/A N/A N/A
$2.27 for 32 oz carton
$2.00
$0.78 per 1lb bag $21.89
Amount Bought
1 lb Tilapia
1 limes
N/A
N/A
17 oz bottle
1 garlic bulb (9cloves)
1 small onion
1 Red Bell Pepper
N/A N/A N/A N/A
1-32 oz carton
14 oz coconut Milk
1 lb bag
Unit Conversion
$4.00
$0.25
N/a N/A $7.69
$0.75
$0.40 $3.75
N/A N/A N/A N/A
$2.27 $2.00 $0.78
Amount Used
100%
50%
100% 100% 1.5/17oz
2/9 cloves 20%
50% 100%
100% 100% 100% 100%
1⁄4 servings (25%)
100%
4/10 (40%)
Cost per Recipe
Cost per Serving
Cost of Required Amount
$4.00
$0.13
N/a N/A $0.56
$0.26
$0.20 $3.75
N/A N/A N/A N/A
$0.56 $2.00 $0.31 $11.77 $2.94
Percentages per Serving:
-Carbohydrates: 42.4% – Fat: 38% -Protein: 20%
Tilapia Moqueca is an easy dish to make and can be modified to use any protein of choice. Tilapia fish is one of the cheapest fish a family on a low budget can afford while still getting more omega fatty acids than poultry or beef provides. Planning this meal wasn’t difficult because most households already have the essentials; garlic, onion, oil, rice and seasoning. Brown rice was used in this recipe because it is more nutritious than white rice however if money and time is a main priority, white rice is still good for this meal. Coconut oil, chicken stock, fish, lime and bell pepper may be the only ingredients that aren’t as common but they weren’t difficult to find in the supermarket. Coconut milk, tilapia fish and chicken stock are relatively cheap but bell peppers are on the pricier side. Other cheaper vegetables can be used as a substitute such as broccoli, spinach, or carrots. If broccoli or carrots are used, they will require a longer cooking time. The most time consuming part of this recipe is marinating the fish, which can be skipped if one is on a schedule. The original recipe doesn’t state to prep the onions, garlic, bell pepper and rice while marinating the fish however that is a step I included because it allows the fish to marinate for at least 5-10 minutes. The total time it took me to complete the entrée was 30 minutes because the broth cooks quickly and so does the fish. To skip the marinade, skip to step 4. After garlic and onion are translucent, add tilapia fish and bell peppers to cook together until fish is golden brown and follow recipe normally. This option is less time consuming and speeds up the clean up process. Overall, this is a great dish for a working family as its all made in one pot and rice cooks while the Moqueca cooks, making them ready at the same time. While making this I realized the quantity of the Moqueca is actually greater than 4 servings, at least for the serving sizes I’m used to. This recipe serves about 6 servings more accurately, however, for 6 servings the rice will need to be increased by 1⁄2 to 1 cup more. If a family of 4 makes this entrée they will definitely have leftovers for dinner or for the following day. Below is a nutritional analysis for this dish assuming a serving size of 6 people with 1 cup of rice added to compliment the amount of Moqueca available.
This meal is high in protein with 27g, which makes it a great choice for pescatarians if they substitute the chicken stock for fish stock or exclude the ingredient all together. Coconut milk adds a delicious sweet taste to this dish and is also beneficial as it aids in weight loss, contains antioxidants, promotes electrolyte balance, prevents heart disease, strengthens the immune system and prevents anemia. Tilapia Moqueca contains a large quantity of B vitamins and niacin, another B vitamin, as it is a meal created with healthy fats. Tilapia fish, olive oil and coconut milk provide omega fatty acids, which may reduce the risk of death from heart disease in both men and women. Omega-3 fatty acids have shown to reduce resting blood pressure and decrease body fat levels which both improve heart health for those diagnosed with heart disease. This recipe contains 405mg of sodium per serving which just grazes past the cut off line for a moderate sodium food. Instead of using ordinary crushed tomato’s one can make their own or purchase a low- sodium can of crushed tomato.
Dessert: Traditional Brigadeiro
Source of Recipe: https://www.iheartbrazil.com/brigadeiro-recipe/ Servings: 10
Ingredients Condensed Milk
Cocoa Powder Unsweetened Butter unsalted
Salt
Chocolate Sprinkles
Instructions:
Original Recipe 14 oz
3 tbsp
1 tbsp
Pinch
Chocolate sprinkles
Modifications 7oz
1.5 tbsp
1⁄2 tbsp.
none
Rainbow (availability)
Percentages per Serving: -Carbohydrate: 62.8%
– Fat: 28%
– Protein: 9%
1. In a small non-stick pot, put the condensed milk, sifted cocoa powder and butter. Cook over slow heat always mixing with a wooden spoon or spatula until mixture slides down the bottom of the pan when tilted.
2. The mixture thickens after about 10-12 minutes. Turn heat off when you can run your spatula through the middle of it without it running back together for 2-3 seconds. It should have a thick but moldable texture.
3. Let it cool down in the fridge while preparing a bowl of chocolate sprinkles to toss the brigadeiro and setting a plate with aluminum foil.
4. Once chilled, lightly wet your hands and put a tablespoon of the chewy mixture in your hands to form a small ball.
5. Roll sprinkles over the chocolate balls and enjoy.
Ingredients
Condensed Milk
Cocoa Powder
Butter
Salt
Rainbow Sprinkles
Total Market Cost
Amount Required
7oz
1.5tbsp 1/2 tbsp Pinch N/A
Market Cost
$2.63
$4.39 $1.80 N/A $2.79
$11.61
Amount Bought
14 oz
8oz
1 stick N/A 11oz
Unit Conversion
$2.63
.$4.39 $1.80 N/A $2.79
Amount Used 50%
10% 6% None 18%
Cost per Recipe
Cost per Serving
Cost of Required Amount
$1.31
$0.43 $0.10 N/A $0.25
$2.09 $0.20
Chocolate Brigadeiro is staple dessert in Brazil, it is made for every birthday party, wedding, or any occasion. It is a chocolate truffle garnished with sprinkles and only requires 5 ingredients. When served in a special occasion or bought from a Brazilian restaurant they come in mini cups similar to the ones used to make a cupcake. However, Brazilians will eat the chocolate mixture from a bowl straight with a spoon. Brigadeiro was easy to make as everything is mixed in one pot, but it can be a nuisance when rolling them out into little balls since they are almost like fudge. The entire process took 25 minutes however some recipes advice to refrigerate the mixture for an hour and others don’t. Brigadeiro is preferable made with chocolate sprinkles but I personally could only find rainbow sprinkles at my local supermarket. The original recipe called for a full 14oz can of condensed milk, which yielded 20 chocolate balls so I divided the entire recipe in 2 to fit the serving size for a family of 4. The ingredients were easily accessible but I found that the cheapest option for butter was getting it at a local deli or bodega instead of the supermarket because they only sell packs of 2-4 and this recipe only needs 1⁄2 to 1 tbsp. I excluded salt because a pinch wouldn’t make a difference for a recipe cut in half.
Any dessert is bound to have a high amount of sugar in it, which doesn’t make it a good option for diabetics. This dessert allows someone to enjoy a sweet treat for only 75 calories but since they are small one would have to control their intake. There are brigadeiro variation recipes that one who follows a vegan diet can try however; this was the most authentic recipe I could find and cheapest dessert a family on a budget could afford.
As a whole meal including the appetizer, entre and dessert, the total calories add up to 4,370 calories with 1,945 kcal coming from carbohydrates (488.1g), 1,696 kcal from fat (197.6g) and 727.1 kcal from protein (192.8g). Per serving each person is consuming a total of 711.7 kcal with 302.2 kcal coming from carbohydrate (75.7g), 290.4 kcal from fat (33.8g), and 119.3 kcal from protein (31.9g). This meal is high in fat totaling 40.8% of fat coming from this meal however, the fats that are coming from these recipes are good fats. Olive oil, tilapia fish, and coconut milk all have a high fat content of monounsaturated fats. Additionally coconut milk has a fat called medium-chain triglycerides (MCT), which help promote weight loss by decreasing appetite and increasing energy. The total amount of sodium consumed per person is 710mg which is 40% DV. Assuming this is the biggest meal of the day, each person will be consuming less sodium than the recommended 2,300mg a day. Each person is consuming 8.7g of dietary fiber through the entire meal and slightly under the RDA for protein per serving. Because the appetizer was a light salad and the entre was primarily carbohydrate and fats, protein intake was low. Overall, I would consider this meal nutritious because it was made with a lot of vegetables, healthy fats and high quality protein source.
This Brazilian inspired meal is nearly 100% pescatarian, excluding the chicken stock, and could be made vegetarian if the tilapia fish was substituted for tofu or more vegetables. Muslims, Christians, Hindus and Jewish religions can all enjoy this meal, as there is no pork, beef or shellfish included in this lunch. For the most part, this dish should not cause allergic reactions unless you are allergic to tilapia fish or lactose intolerant. While tilapia fish is not a shellfish nor is it canned, it may still cause allergic reactions in some people. Like vegetarians, if that is the case the fish can be replaced with the protein meat of your choice, which is what makes this meal versatile. Brigadeiro can also be modified to be vegan where maple syrup, coconut butter, nut butter and vegan chocolate chips are used instead. Since coconut milk is being used for the entrée, someone with lactose intolerance doesn’t need to worry about having a reaction after enjoying Moqueca. Children and elderly can enjoy this meal as well however parents should be paying close attention when feeling their toddlers because brigadeiro and the sliced heart of palm may be a choking hazard for them. For children to enjoy brigadeiro it might be a good option to feed it to them the way Brazilians prefer to enjoy it, in a small bowl with a spoon. The elderly can enjoy this meal as well especially if they are edentulous because all ingredients are soft. Anyone on a soft mechanical diet can enjoy this meal as the salad is not crunchy, the entrée is of a stew consistency and the brigadeiro is chewy like fudge. This meal is generally versatile and can be easily modified to fit the nutritional requirements of anyone.
The salad is very colorful and simple which may attract people visually because it looks fresh and while there are a small amount of ingredients, it is still flavorful. The texture is soft with a tiny bit of crunch from the onions, which is what makes it suitable for a soft-mechanical diet. The entre is the most attractive part of the meal because it has a creamy consistency that is sure to have a lot of flavor and is a perfect compliment to rice. Because this is a stew it might not be appealing on a plate because it will look messy but if presentation is extremely important the stew can be served in a small bowl next to a plate of rice for those who don’t like to combine their foods. The stew can be paired with cauliflower rice for those who are diabetics or on a controlled calorie diet and require a low-carbohydrate diet. Cauliflower rice is a low-carb vegetable that has a low-glycemic index and will pair the stew nicely, still making it suitable for a soft-mechanical diet, safe for children and elderly and non-allergenic. The brigadeiro is a small dessert that is appealing for those who love chocolate, however, for those who don’t enjoy chocolate will probably prefer to enjoy a different dessert or another variation of brigadeiro.
A typical breakfast for Brazilians can range from coffee and their famous cheese rolls, pão de queijo (cheese bread) or a fruit smoothie since Brazil is home to a wide variety of tropical fruit. A nutritious breakfast could include a fruit smoothie for those who aren’t diabetics. A lot of Brazilian foods also include starches so finding a low-glycemic breakfast for diabetics can be difficult however; diabetics can still enjoy a fresh smoothie with low-glycemic fruits such as berries, apples, oranges, and pears. For dinner, to compensate for the low protein content, this family of 4 can enjoy empadão, which is a chicken pie, filled with casseroled chicken, and a mix of vegetables such as corn, heart of palm and peas. Breakfast: small coffee with 1 pao de queijo and 1 cup of fresh fruit smoothie; for diabetics, exclude cheese bread for scrambled eggs. Dinner: 1 serving of empadão de frango (chicken pot pie). This day of food includes a lot of fruits and vegetables providing the family with a ton of vitamins and minerals and no processed foods, excluding dessert.
References
Brazilian Hearts of Palm Salad. (2020, May 08). Retrieved December 09, 2020, from https://cookthestory.com/brazilian-hearts-of-
palm-salad/
By:Nagi, Nagi, Eats, A., Author:, Eats, N., Says, M., . . . Daniele. (2020, October 13). Brazilian Fish Stew (Moqueca Baiana). Retrieved December 09, 2020, from https://www.recipetineats.com/brazilian-fish-stew-moqueca-baiana/
Groups/iheartbrazil. (2020, August 14). Traditional Brigadeiro Recipe (Brazilian Fudge Truffles). Retrieved December 09, 2020, from https://www.iheartbrazil.com/brigadeiro-recipe/
Ribeiro, A., Antonio Luiz P. Ribeiro From Hospital das Clínicas and School of Medicine, Duncan, B., Bruce B. Duncan From Hospital das Clínicas and School of Medicine, Brant, L., Luisa C. C. Brant From Hospital das Clínicas and School of Medicine, . . . The online-only Data Supplement is available with this article at http://circ.ahajournals.org/lookup/suppl/doi:10.1161/CIRCULATIONAHA.114.008727/-/DC1.Correspondence to Antonio Luiz P Ribeiro. (2016, January 26). Cardiovascular Health in Brazil. Retrieved December 09, 2020, from https://www.ahajournals.org/doi/full/10.1161/circulationaha.114.008727
Links to all readings
Course Overview
Introduction
This site synthesizes readings pertinent to cultural foods and therapeutic meal patterns to provide a complete view of the social, historical, and health contexts of foods. From the list below, select the week’s theme and check your syllabus for the assigned readings. All other readings are recommended.
Food, Culture, & Dietary Care in the US: Overview Readings
Food, Diversity, and Cultural Competence in Professional Practice
Beyond the Melting Pot and Salad Bowl Views of Cultural Diversity: Advancing Cultural Diversity Education of Nutrition Educators
Burt, KG, Delgado, K, Chen, M, and Paul, R. (2019). Strategies and Recommendations to Increase Diversity in Dietetics. Journal of the Academy of Nutrition and Dietetics, 119(5), 733-738.
Arrendondo, P, Toporek, R, Brown, SP, Sanchez, J, Locke, DC, Sanchez, J, Stadler, H. (1996). Operationalization of the Multicultural Counseling Competencies. Journal of Multicultural Counseling and Development, 24(1), 42-78.
Cultural Competence Self-assessment Checklist. (2015). Central Vancouver Island Multicultural Society.
Multicultural Counseling Competencies as Tools to Address Oppression and Racism. (1999). Journal of Counseling and Development, 77(1), 102-108.
Food, Diversity, and Cultural Humility related research
“If They Only Knew”: Color Blindness and Universalism in California Alternative Food Institutions
Hassel, C. (2012). Nutrition Education: Toward a framework of Cultural Awareness? Whole Grains Summit, American Association of Cereal Chemists.
Stages of Acculturation (PDF)
Rethinking the Concept of Acculturation: Implications for Theory and Research
Slow Food in a Fat Society: Satisfying Ethical Appetites
Campinha-Bacote, J. (2002). The Process of Cultural Competence in the Delivery of Healthcare Services: A Model of Care. Journal of Transcultural Nursing, 13(3), 181-184.
Goody, CM and Drago, L. (2009). Using Cultural Competence Constructs to Understand Food Practices and Provide Diabetes Care and Education. Diabetes Spectrum, 22(1), 43-47.
Food, Diversity and Cultural Competence in Society/Popular Media
In Defense of Cultural Appropriation, New York Times, June 2017
What Americans Can Learn From Other Food Cultures, Ideas.TED.com, 2014
My column’s name does a disservice to the immigrants whose food I celebrate. So I’m dropping it. – The Washington Post, January 2, 2019
Communication Patterns and Assumptions of Differing Cultural Groups in the United States
What did ‘authenticity’ mean in 2019? – Eater, December 3, 2019
Southern Food Alliance film series: Diane Williams: Stick of Finger of Love in There
The Sporkful Podcast, Other People’s Food (all episodes available via link), 2016
Worldwide Food Overviews
What the World Eats: This National Geographic page provides interactive infographics and details about dietary patterns for many regions (1961-2011)
Weeknight Dinner Around the World – New York Times, September 24, 2019
Regions
Africa
Caribbean/Central America/South America
Religions and the Middle East
Europe
East and South Asia
India and Pakistan
Native America
Therapeutic Topics
Diabetes
Children
Elderly
Allergies and Intolerances
Sustainability