The 13 to 14 million Jews and over one billion Muslims in the world today have much
in common culturally, including monotheism, roots in the Middle East, and strong traditions
of hospitality and fellowship surrounding food. Both Judaism and Islam have guidelines
about food preparation and diet set forth in their holy books. They also share many
strictures applying to the ritual cleanliness of foods. This article provides a primer
in dietary laws surrounding Kosher and Halal, two similar but not interchangeable
concepts that are crucial in counseling persons of the Jewish and Muslim faiths.
To read this article in full you will need to make a payment
Purchase one-time access:
Academic & Personal: 24 hour online accessCorporate R&D Professionals: 24 hour online accessOne-time access price info
- For academic or personal research use, select 'Academic and Personal'
- For corporate R&D use, select 'Corporate R&D Professionals'
Subscribe:
Subscribe to Journal of the Academy of Nutrition and DieteticsAlready a print subscriber? Claim online access
Already an online subscriber? Sign in
Register: Create an account
Institutional Access: Sign in to ScienceDirect
References
- Islamic food laws.Food Technol. 1992; 46: 92-104
- An introduction to Moslem dietary laws.Food Technol. 1989; 44: 88-90
- Dietary regulations and food habits of Muslims.J Am Diet Assoc. 1971; 58: 123-126
- Meal pattern guidance special variations to meet ethnic and/or religious needs. Department of Agriculture Food and Consumer Services, United States1996
Article Info
Identification
Copyright
© 2002 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
