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Development of Quick Guides for Assessing Food/Nutrition and Culture to Enhance Assessment of Food and Nutrition-Related History in Cross-Cultural Clients of Nutrition and Dietetics Practitioners around the World

Published:March 23, 2022DOI:https://doi.org/10.1016/j.jand.2022.03.011
      The 2020 World Migration Report and the US Census Data Project indicated that the world’s population is steadily becoming more ethnically and racially diverse.
      • Vespa J.
      • Medina L.
      • Armstrong D.
      Demographic Turning Points for the United States: Population Projections for 2020 to 2060. 2020.
      ,

      McAuliffe M, Khadria B, eds. World migration report 2020. 2019. Accessed October 22, 2021. https://publications.iom.int/system/files/pdf/wmr_2020.pdf

      In keeping up with these changing trends, it is imperative that credentialed nutrition and dietetics practitioners be culturally competent and that they have an understanding of cultural practices that influence nutrition (eg, food preparation, traditional healing through foods, religious and spiritual practices, dietary preferences and culinary practices).
      • McCabe C.F.
      • O’Brien-Combs A.
      • Anderson O.S.
      Cultural competency training and evaluation methods across dietetics education: a narrative review.
      ,
      • Reddy G.
      • van Dam R.M.
      Food, culture, and identity in multicultural societies: insights from Singapore.
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      Biography

      Prajakta Khare-Ranade, MSc, RDN, LD, FAND, a certified diabetes care and education specialist outpatient diabetes educator and dietitian, St Luke’s Outpatient Center, Chesterfield, MO

      Biography

      Esther F. Myers, PhD, RDN, FAND, chief executive officer, EF Myers Consulting, Trenton, IL

      Biography

      Ahlam Badreldin El Shikieri, PhD, MBA, RDN, a consultant clinical nutritionist and certified public health nutritionist, Taibah University, Al Madinah Al Munawarah, Saudi Arabia