Recognizing Cultural Influences on Food Beliefs and Practices

Course Summary

1. Title: Recognizing Cultural Influences on
Food Beliefs and Practices

2. Keywords/Themes: Changing Demographics, health
disparities, morbidity, mortality, incidence, prevalence, cultural competency,
WIC, culture, acculturation, cultural competence, cultural awareness, cultural
knowledge, cultural skill, cultural encounter, cultural desire, food practices,
identifying resources, CARS Checklist, local resources, national resources,

Course Description:

There are three sections in this course:

Section 1:
Cultural Competence

Section 2:
Feeding/Eating Practices

Section 3:

There are review
questions at the end of each section. These review questions will provide you
with an opportunity to apply the knowledge and skills presented in these
sections. At the end of the course there are scenario and game activities to be
used as tool for reinforcing the materials learned in this course. The
post-test provided at the end of the course is used as one of the requirements
to satisfactory completed the course by having a score of 80% or above

Intended Audience: WIC CPAs (competent professional authorities) who perform
nutrition assessments for WIC participants.

5. Learning Objectives:

1: Cultural Competence

After completing this section, participants
will be able to:

  • Identify trends in changing demographics and how
    they apply to WIC participants.
  • Define culture and acculturation.
  • Discuss the process of cultural competence.
  • Determine how your own beliefs and values might
    affect your behavior and attitude toward a WIC participant or the
    participant's beliefs and values.

2: Feeding/Eating Practices

After completing this section, participants
will be able to:

  • Recognize that different cultures may have
    different feeding/eating practices and beliefs.
  • Describe the role of culture in attitudes towards
    health and illness of WIC participants.
  • Determine what kinds of questions to ask a
    participant of any culture about their feeding/eating practices and
  • Recognize how cultural feeding/eating practices
    and beliefs can affect the WIC food package prescription.

3: Resources

After completing this section, participants
will be able to:

  • Identify resources, local and/or national, that
    can be used to learn about different cultures, the types of foods they
    eat, and their food preparation techniques.
  • Determine how to access reputable resources that
    are useful for your own personal knowledge regarding different cultures.
  • Identify reputable culturally appropriate
    resources, local and/or national, that you can provide to WIC
    participants so that you are able to be a "resource" for

Pre-requisites/Learning Level: No Pre-requisites

7. Competencies addressed:

Core Competencies for Public Health
Professionals identified:

Domain 4: Cultural Competency Skills

4A3. Describes the ways diversity may influence policies,
programs, services, and the health of a community

4A5. Addresses the diversity of individuals and populations when implementing
policies, programs, and services that affect the health of a community 

8. CEUs Offered: This course has been approved for .24
nursing CEUs by Iowa Board of nursing Provider #94. The course has also been
approved by the Commission on Dietetic Registration for 3.0 CPEUs (Level 2).

9. Cost: Free

10. Modality/format: Online Self-Pace

11. Length: 3 hours

12. Presenter(s) and/or Content Experts: Nor Hashidah
Abd-Hamid, Med, PhD; Urmil Aggarwall, MS, RD, LD; Brenda Dobson, MS, RD, LD;
Dena Fife, MA; Pat Hildebrand, MS, RD, LD; Kim Staab, RN; Marilyn Agler, MSW;
Janice Edmunds-Wells, MSW; Debra Kibbe, MS; Michele Devlin, DrPH; Mark Grey,

13. Technical requirements:

  • Adobe Acrobat Reader 
  • Flash Player 
  • Speakers

14. Registration requirements: Register a free account

15. Creation and/or update: October 19, 2012