Cultural Competency In-service
NFSC 230: Introduction to Foodservice Administration and Sanitation
Skill Area: Food Service; Culture Specific Adaptation Planning
Assignment Title: Cultural Competency In-service; African-Americans, Hispanics, Hmongs, and Native Americans
This assignment
taught how to adapt menus, meals, and care based on the cultural needs of a
specific population in nutrition related fields. The skills obtained were an
understanding of Power Point, researching cultural populations, their needs and
treatment of common nutrient deficiency, and planning based on specific culture
needs of that population.
From this assignment
the understanding of diversity and nutrition planning for specific populations
was gained. By researching different cultural populations a greater
understanding of their specific needs and desires is found. These needs are
based on a wide number of factors from religion and traditions to world region
and climate. The specific focus of the cultural in-service was on
African-Americans, Hispanics, Hmongs, and Native Americans. This skill can be
applied to all areas of nutrition; these areas include clinical hospital
setting, education and public facilities. All of the knowledge of cultural
foods and populations applied when compiling and completing this assignment
reflects from knowledge gained in undergraduate nutrition studies.
Cultural understanding is a very important skill to the Nutrition and Food Science professional. Using understanding of cultural diversity can help better our ability, as nutrition professionals, to care and accommodate for specific populations and their needs.
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Lacey Pettigrew- Cultural Compentency In-Service.pdf Size : 6.728 Kb Type : pdf |
