Upon successful completion of this course the student will be able to:
- Define culture, cultural sensitivity, and cultural competency.
- Identify and discuss the process of becoming culturally competent.
- List and discuss the barriers to healthcare experienced by minority groups.
- Discuss the health disparities that exist for various cultural and ethnic groups.
- Distinguish between generalizations and stereotypes.
- Compare and contrast the characteristics of Anglo-American and traditional cultures.
- Discuss the biological and cultural factors that influence food choices.
- Describe the traditional diet of Native Americans and compare their traditional diet to the typical American diet today.
- List and discuss the health problems faced by Native Americans today.
- Describe the various food pyramid guides, including the USDA Food Pyramid Guide, Soul Food Pyramid, and Latin American Food Pyramid.
- Describe the traditional and specialty foods, diets, and dietary customs of Native Americans and people of African, Latin American, Caribbean, and Asian heritage.
- Compare and contrast Western diets, customs, and lifestyles to Eastern diets, customs, and lifestyles.
- Identify and discuss the health concerns and conditions specific to people of African, Latin American, Caribbean, and Asian heritage.
- Describe the worldview of Native Americans and people of African, Latin American, Caribbean, and Asian heritage.
- Describe the family structure and role of family in the lives of Native Americans and people of African, Latin American, Caribbean, and Asian heritage.
- Discuss, compare, and contrast the major religions of Native Americans, African Americans, Latin Americans, and East Asians.
- Identify and discuss the most effective, culturally-appropriate communication and counseling strategies to use in working with people of African, Latin American, Caribbean, and Asian heritage.
Course content may take a take a few minutes to display fully.
This course is intended for an interprofessional audience, including dietitians and health educators.
Dietitians: Take this version of the course to ensure you receive appropriate credit.
For the version accredited or approved for another profession, go to your specific profession at www.continuingeducation.com
. If you have a CE Direct login ID and password (generally provided by your employer), please log in as you normally would at lms.nurse.com
and search for this topic title.
ContinuingEducation.com is a Continuing Professional Education (CPE) Accredited Provider (#GD001) with the Commission on Dietetic Registration (CDR). This course is a Level 2 course. Suggested CDR Learning Codes: 4000, 4020, 4100, 6000, 1060
ContinuingEducation.com is also accredited by the Florida Council of Dietetics and Nutrition (provider # FBN 50-1489).
This course is approved for continuing education clock hours by the Certifying Board for Dietary Managers (CBDM).