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Integrating International Issues With Home Economics Subject Matter

Dept. of Human Nutrition and Foods, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061-0228

Jacqueline M. Newman

Dept. of Home Economics, Queens College, City University of New York, Flushing, NY 11367-0904

Sixty-one food and nutrition professionals were surveyed regarding constructs in nutrition education relative to these professionals' food and nutrition program ming with various cultural groups. Six constructs were tested to identify factors associated with the delivery of programs targeted to improve food and nutrition choices of cultural groups: cultural food experiences, subject content, program evaluation, cultural group characteristics, cultural barriers, and cultural receptiv ity. Two dimensions emerged relative to working with groups similar to or differ ent from those of the food and nutrition professionals: (a) awareness of food experiences of other cultural groups, and (b) sensitivity to more culture-specific food ways, problems, needs, and resources in the family and the community.

Family and Consumer Sciences Research Journal, Vol. 19, No. 3, 259-263 (1991)
DOI: 10.1177/1077727X9101900308


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