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Food and Culture 7th Edition

Kathryn P. Sucher | Pamela Goyan Kittler | Marcia Nahikian Nelms

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  • ISBN-10: 1337247499
  • ISBN-13: 9781337247498
  • STARTING AT $34.99

  • STARTING AT $53.98

  • ISBN-10: 1305628055
  • ISBN-13: 9781305628052
  • Bookstore Wholesale Price $174.75
  • RETAIL $232.95

Overview

FOOD AND CULTURE 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.

Kathryn P. Sucher, San Jose State University, Professor emerita

Dr. Sucher received her bachelor's and master's degrees from the University of California and her ScD from Boston University Medical Center in Nutritional Science. She recently retired from San Jose State University, where she taught medical nutrition therapy and was the dietetic internship director for 20 years. in addition to her research interest in nutrition therapy, she is also a recognized authority on how diet, health, and disease are affected by culture/ethnicity and religion. Dr. Sucher has published newsletters, numerous articles, and textbooks on this subject. She is also the coauthor of Nutrition Therapy and Pathophysiology, 3e (Cengage Learning 2016) and Food and Culture, 6e (Cengage Learning 2012).

Pamela Goyan Kittler,

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.

Marcia Nahikian Nelms, Ohio State University

Marcia Nahikian Nelms is currently a professor of clinical health and rehabilitation sciences and director of the dietetic internship in the Division of Medical Dietetics-College of Medicine at Ohio State University and a registered dietician. She has practiced as a dietician and public health nutritionist for over 25 years. Her clinical expertise centers on the development and practice of evidence-based nutrition therapy for a variety of conditions including diabetes, gastrointestinal diseases, and hematology-oncology for both pediatric and adult populations, as well as the development of alternative teaching environments for students receiving their clinical training. She is the lead author of Nutrition Therapy and Pathophysiology (2016) and Medical Nutrition Therapy: A Case Study Approach (2014), both published by Cengage Learning. In addition, she has contributed to the Academy of Nutrition and Dietetics Nutrition Care Manual sections on gastrointestinal disorders and is the author of numerous peer-reviewed journal articles and chapters for other texts. Dr. Nahikian Nelms has received the Governor's Award for Outstanding Teaching for the State of Missouri, the award for Outstanding Dietetic Educator in Missouri and Ohio, and the PRIDE award from Southeast Missouri State University in recognition of her teaching.
  • 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 (along with print and online recipe resources) provide practical examples of foods commonly eaten by various ethnic groups in North America.
  • Real-World Application: Two interview sections provide students with real-world examples of different cultural lifestyles and their 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?"
  • "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 and recipes are available as a download from the book’s companion website.

Food and Culture

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.

Cengage provides a range of supplements that are updated in coordination with the main title selection. For more information about these supplements, contact your Learning Consultant.

FOR INSTRUCTORS

Instructor's Web Site

ISBN: 9781305877825

Cengage Learning Testing, powered by Cognero® Instant Access

ISBN: 9781305868076

CourseMate, 1 term (6 months) Instant Access

ISBN: 9781305868250
Cengage Learning’s Nutrition CourseMate brings course concepts to life with interactive learning, study, and exam preparation tools that support the printed textbook. Watch student comprehension soar as your class works with the printed textbook and the textbook-specific website. Nutrition CourseMate goes beyond the book to deliver what you need!

FOR STUDENTS

CourseMate, 1 term (6 months) Instant Access

ISBN: 9781305868250
The more you study, the better the results. Make the most of your study time by accessing everything you need to succeed in one place. Read your textbook, take notes, review flashcards, watch videos, and take practice quizzes—online with Nutrition CourseMate.