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She is the author of three undergraduate textbooks, has published numerous articles in professional journals and newsletters, and frequently presents lectures and workshops on topics of food and culture. Kathryn P. Sucher recently retired from San Jose State University, where she taught medical nutrition therapy and was the dietetic internship director for 20 years.
She received her bachelor's and master's degrees from the University of California and her ScD in nutritional science from Boston University Medical Center. She has practiced as a dietitian and public health nutritionist for over 35 years.
She is the lead author for several textbooks and is the author of peer-reviewed journal articles and chapters for other texts.
Her clinical expertise focuses on development and practice of evidence based nutrition therapy for both pediatric and adult populations as well as the development of alternative teaching environments for students within their clinical training. Nahikian-Nelms serves as one of the leads for Interprofessional Education IPE and has contributed to the design of multiple simulations and IPE experiences within the seven health science colleges at Ohio State University.
Food and Culture. Pamela Goyan Kittler , Kathryn P. Sucher , Marcia Nelms. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version. Traditional Health Beliefs and Practices.
Intercultural Communication. Food and Religion. Native Americans. Northern and Southern Europeans. East Asians. Southeast Asians and Pacific Islanders. People of the Balkans and the Middle East. South Asians. Regional Americans. Glossary of Ethnic Ingredients. Photo Credits. Mexicans and Central Americans. Caribbean Islanders and South Americans. Dassanowsky rates region rice Rights Reserved sauce sausage scanned served snacks soup South specialty spices stews sugar suppressed sweet third party content tion tomatoes traditional traditionally typically United vegetables whole women.
Food and Culture, 6th Edition
Food and Culture / Edition 6