Cultural Food Assignment - Prof. Michele C. Fisher, PhD, RD  Tags: assignments nutrition  

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• Use this guide and the above tabs for suggest sources and strategies to find information on your cultural food project.

Make sure you have a current library card so that you can access library e-resources at home.

Questions about the assignment (see below) should be directed to your professor. 
Questions about finding and using suggested resources should be directed to a CCC librarian. 

This is a research paper that consists of two parts – an exploration of an international culture and cuisine and an assessment of your own personal culture and food habits.

It must be typed and submitted either as a WORD document (.doc file) or as a Rich Text file (.rtf file).

You need to list your references and identify your sources within the body of your paper.

It must be handed in on time.  The due date is Friday, November 20, 2009.

You are to turn in YOUR own work—Plagiarism is not accepted!

Part I. International Culture & Cuisine (50 points)

Read the article:

“Comparison of international food guide pictorial representations” by Painter et al. in the April 2002 issue of the Journal of the American Dietetic Association   

(Above link takes you to latest issues of JADA in article database ScienceDirect .  Back issues are accessible. Use your current library card for off-campus access.)

1. Select one of the internationa food guides from the article. Research and report on the culture and cuisine of that country. You should include the following:

• Location of country and its topography in relation to food/agriculture.
• Main agriculture of the region.
• Staple foods for the region.
• Major religion(s) and influence on food intake.
• Typical meal patterns of the general population.
• Holidays or feasts that include food.
• Foods avoided for health, religion or cultural reasons.
• Regional health concerns associated with dietary intake.
• Any other information you feel is pertinent to the culture, cuisine or food habits of the region.

2. Compare and contrast the similarities and differences between that food guide and the current MyPyramid (log onto www.mypyramid.gov). Which food guide do you prefer and why? DETAILS ARE REQUIRED.

Part II. Personal Cultural and Food Choices (50 points)

You are to report on your own personal culture and its impact on your food habits. You must include the following:

• Cultural background – highlight your customs and family traditions (especially any religious influences) especially those which involve food or impact your eating habits.
• Your specific eating practices, food preferences and food preparation techniques. What impact does the region where you grew up or currently live have on the foods you eat? Discuss some of your favorite foods (comfort foods) and why you enjoy them?
• Special holidays and any significant foods/customs associated with them.
• Your food habits/choices and their relationship to the Dietary Guidelines and the diet planning principles found in Lesson #1.
• Identify health risk factors that are associated with dietary patterns of your culture.
• Feel free to include any additional information that is pertinent to your culture and impacts your food habits.

 —Plagiarism is not accepted!
You need to list your references and identify your sources in the body of your paper. 

For assistance see resources under the tab Citing Sources .