Reviewed and recertified. The term "melting pot" with foods from many cultures. Dietitians must develop a sensitivity and understanding of new cultures and cuisines to be effective counselors. "Cultural competency" is the goal of this course, which examines culture and diet of ethnic groups.
Upon successful completion of this course the student will be able to:
- Define culture, cultural sensitivity, and cultural competency.
- Identify and discuss the process of becoming culturally competent.
- List and discuss the barriers to healthcare experienced by minority groups.
- Discuss the health disparities that exist for various cultural and ethnic groups.
- Distinguish between generalizations and stereotypes.
- Compare and contrast the characteristics of Anglo-American and traditional cultures.
- Discuss the biological and cultural factors that influence food choices.
- Describe the traditional diet of Native Americans and compare their traditional diet to the typical American diet today.
- List and discuss the health problems faced by Native Americans today.
- Describe the various food pyramid guides, including the USDA Food Pyramid Guide, Soul Food Pyramid, and Latin American Food Pyramid.
- Describe the traditional and specialty foods, diets, and dietary customs of Native Americans and people of African, Latin American, Caribbean, and Asian heritage.
- Compare and contrast Western diets, customs, and lifestyles to Eastern diets, customs, and lifestyles.
- Identify and discuss the health concerns and conditions specific to people of African, Latin American, Caribbean, and Asian heritage.
- Describe the worldview of Native Americans and people of African, Latin American, Caribbean, and Asian heritage.
- Describe the family structure and role of family in the lives of Native Americans and people of African, Latin American, Caribbean, and Asian heritage.
- Discuss, compare, and contrast the major religions of Native Americans, African Americans, Latin Americans, and East Asians.
- Identify and discuss the most effective, culturally-appropriate communication and counseling strategies to use in working with people of African, Latin American, Caribbean, and Asian heritage.
Course content may take a few minutes to display fully.
This course is intended for an interprofessional audience, including dietitians and health educators.
Health educators: Take this version of the course to ensure you receive appropriate credit.
For the version accredited or approved for another profession, go to your specific profession at www.continuingeducation.com
. If you have a CE Direct login ID and password (generally provided by your employer), please log in as you normally would at lms.nurse.com
and search for this topic title.
Sponsored by OnCourse Learning, a designated provider of continuing education contact hours (CECH) in health education by the National Commission for Health Education Credentialing, Inc. This program is designated for Certified Health Education Specialists (CHES) and/or Master Certified Health Education Specialists (MCHES) to receive up to 8.0 total Category I continuing education contact hours.
Provider ID: CA0084 (98709) for 01/01/2012 to 12/31/2015, 114941 for 01/01/2016 to 12/31/2019.
Course Originally Released on:
Date of Most Recent Review:
Course Termination/Update Date:
Unless stated above, the planners and authors of this course have declared no relevant conflicts of interest that relate to this educational activity. OnCourse Learning guarantees this educational activity is free from bias.
Please see CE Course Instructions to learn how to earn CE credit for this module.