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Course Overview

Introduction

This site synthesizes readings pertinent to cultural foods and therapeutic meal patterns to provide a complete view of the social, historical, and health contexts of foods. From the list below, select the week’s theme and check your syllabus for the assigned readings. All other readings are recommended.

Food, Diversity, and Cultural Competence/Humility in dietetics practice

Theories & Tools to Develop Cultural Humility and Competence

Cultural Humility in Food and Dietetics in pop culture

Worldwide Food Overviews

What the World Eats: This National Geographic page provides interactive infographics and details about dietary patterns for many regions (1961-2011)

 

Regions & Cultural Topics

Africa

Caribbean/Central America/South America

Religions and the Middle East

Europe

East and South Asia

India and Pakistan

Native America

Therapeutic Topics

Diabetes

Children

Elderly

Allergies and Intolerances

Eating in the US

Sustainability

Power & Privilege

Bio

Photograph of Katherine BurtKate Gardner Burt, PhD, RD is an assistant professor at Lehman College and a registered dietitian and culinary nutritionist. She teaches courses in community and public health nutrition and cultural food and sustainability. Dr. Burt’s research broadly aims to reduce racial and ethnic inequities in community food systems in the Bronx and NYC as a whole. She does this by exploring strategies to strengthen efforts to grow food locally and improve community cohesion and social connectedness to build a more just food system. She also aims to reduce inequities in food systems by increasing opportunities for low-income people of color to excel in dietetics and food-focused careers. She takes a mixed methods, community-based approach to research and currently works with several New York City based non-profit organizations. Dr. Burt received her BS in film and television from Boston University and her MS in exercise physiology and nutrition, RD and PhD in food and nutrition policy from Teachers College, Columbia University. Her first cookbook was published in 2015 by Sterling Publishers, a subsidiary of Barnes and Noble.

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