Cultural Studies
https://docs.google.com/presentation/d/1i6mIzqDFO_0cPKP3y97wCLlCqXbiw1z275mIL_HUiE8/edit?usp=sharing
<eligunby311@gmail.com>Cultural Nutrition Project Rubric: Final Written Paper</eligunby311@gmail.com>
<eligunby311@gmail.com>FDNT 370
Paper Order (with Headings)
Comments
Points
PART 1
Introduction
/6
Geography and location
Unique land features that help shape culture.
Language(s) spoken.
What does this area grow, product, farm, and/or catch?
Imports and Exports
Traditional Health Beliefs and Practices
/6
What is their healthcare infrastructure like? What does a typical family do if someone falls ill (who stays home with them, what do they do for treatment)? What types of alternative practices to they implement?
Traditional Foods and Food Habits
/6
Highlight preparation methods, seasonings and spices used, times of day they eat, who they eat with, modern-day cultural food trends, and anything else that you find. What are their staple foods?
PART2
The Family Unit
/6
What should we know about how families live? Who are they composed of? What kind of structure do they live in? Who works in the family? What are common jobs? Are there any practices in the family that are different that what we experience in the United States?
What a Daily Diet is Like
/6
How often do they shop?
Who usually prepares the meals?
How many meals do they eat?
What does breakfast, lunch, dinner, and snacks typically consist of?
Religion and Traditions
/6
What is/are the common religion(s)? What are some traditional holidays or celebrations? What should we know about these with regard to food?
Taboo
/6
What is taboo for this culture (topics/acts that should be avoided in discussion or public)?
American’s Influence
/6
What is it like for someone who is from your country that lives in America? What changes for them in food, beliefs, values, traditional practices, medicine, living, etc? How do they strive to stay connected to their culture?
P
A
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T
3
Recommendations for a Nutrition Professional Working with this Culture
/6
With patients and clients from this culture, what should a nutrition professional know to make the greatest impact?
Recipe
/6
Describe the recipe created, where you got it from, how it might be different if made in its country of origin vs. the U.S., when we might eat it (special occasion, dinner, breakfast, etc.), traditional utensils used, etc. You must include a photo of the ingredients laid out before cooking, one photo during the recipe preparation, and a final product photo.
