Multicultural Handbook of Food, Nutrition and Dietetics

Chronic illness such as cardiovascular disease, diabetes and stroke have been shown to increase dramatically in minority population groups, despite traditional native diets often being healthy and balanced.

Lifestyle changes as a result of migration play a large part in this phenomenon and when faced with the problem, many health professionals admit that they have limited knowledge of the cultural requirements of such patients and clients.

Multicultural Handbook of Food, Nutrition and Dietetics is therefore an essential resource which will equip both the qualified and student dietitian with the tools they need to ensure that when prescribing dietary treatment religious and cultural needs along with habitual food choices of the individual are fully understood and taken into account.

Written by a team of expert dietitians this book is a valuable source of reference for all nutritionists, dietitians, related health professionals and students studying in these areas. It will be an excellent addition to all libraries in universities and research establishments where these subjects are studied and taught.

Contributors vii

Acknowledgements ix

Foreword xi

Introduction xiii

Chapter 1 South Asian Sub–continent 1

1.1 Gujarati Diet 1

1.2 Punjabi Diet 28

1.3 Pakistani Diet 41

1.4 Bangladeshi Diet 72

1.5 Sri Lankan Diet 85

Chapter 2 West Indies 113

Chapter 3 East Asia 135

3.1 Chinese Diet 135

3.2 Vietnamese Diet 168

3.3 Japanese Diet 178

Chapter 4 Israel 197

Chapter 5 Eastern Mediterranean Region 212

5.1 Arabic Diet 212

5.2 Somalian Diet 236

Chapter 6 West Africa 248

6.1 Nigerian Diet 248

6.2 Ghanaian Diet 266

Chapter 7 East and South–East Europe 277

7.1 Polish Diet 277

7.2 Greek Diet 296

7.3 Turkish Diet 306

Chapter 8 Maternal and Child Nutrition 317

8.1 Introduction 317

8.2 Preconception 317

8.3 Pregnancy and lactation 319

8.4 Childhood nutrition 326

8.5 Breastfeeding 327

8.6 Bottle feeding 331

8.7 Weaning 337

8.8 Preterm infant nutrition 345

8.9 Food allergy and intolerance 346

8.10 Oral health 347

Chapter 9 Nutritional Management of Disease 354

9.1 Cancer in the different BME groups 354

9.2 Metabolic Syndrome and Polycystic Ovary Syndrome (PCOS) in BME groups 363

9.3 Vitamin D defi ciency in BME groups 366

Index 379

Arlene Barton is an HPC registered Dietitian and Lecturer in Clinical Nutrition and Dietetics at Nottingham University.

This is a fascinating book and a great resource for U.K. nutrition professionals. Its usefulness may be limited in the U.S., but it is helpful as an additional resource on food and culture.   (Doody s, 10 August 2012)