Each chapter in this groundbreaking text covers a different culture and discusses cultural sensitivity in the context of lifestyles, eating patterns, ethnic foods, menu planning, communication (verbal and non-verbal), and managing in a diverse population.  The text covers unique food traditions as they apply to health, talks about why cultural sensitivity and competency is imperative 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.  This book is consistent with The American Dietetic Association’s Cultural Competence Strategic Plan.

Available Instructor’s Resources: PowerPoints, Test Bank and a Sample Syllabus.