Integrating international issues with home economics subject matter
1991
Sixty-one food and nutrition professionals were surveyed regarding constructs in nutrition education relative to these professionals' food and nutrition programming with various cultural groups. Six constructs were tested to identify factors associated with the delivery of programs targeted to improve food and nutrition choices of cultural groups: cultural food experiences, subject content, program evaluation, cultural group characteristics, cultural barriers, and cultural receptivity. Two dimensions emerged relative to working with groups similar to or different from those of the food and nutrition professionals: (a) awareness of food experiences of other cultural groups, and (b) sensitivity to more culture-specific food ways, problems, needs, and resources in the family and the community.
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