Are you curious about Jewish cuisine? Learn about favorite cultural foods, holidays, and history to help you improve cultural competency for working with Jewish people. This lecture and cooking demonstration will help you compare Ashkenazic and Sephardic traditional Jewish foods and explain Kosher eating, shabbat observation, and typical symbolic foods for Jewish holidays for client care and/or dietetic student education.
CPE Level: Level 2 (intermediate knowledge/experience)
- 8.5.4 Takes into consideration client/patient choices, beliefs, food sensitivities, allergies, and accessibility and affordability of food.
- 8.5.1 Plans and designs nutritionally sound meals, menus and meal plans that promote health and disease management, and meet client needs.
- 1.7.2 Recognizes the importance of diversity, orientation, social and cultural norms that may have an impact on individuals, groups and plans of care.
- Improve cultural competency in order to provide appropriate nutrition care for Jewish clients
- Describe traditional and symbolic foods eaten at Jewish holidays in order to assist clients with making healthy choices
- Compare Ashkenazic and Sephardic traditional Jewish foods in order to design meal plans, menus, and educate students
- Kristen K. Hicks-Roof, PhD, RDN, LDN, CLC, FAND
- Melissa D. Altman-Traub, MS, RDN, LDN