Recognizing Cultural Influences on Food Beliefs and Practices

Course Summary

There are four sections in this course:

  • Section 1: Cultural Competence
  • Section 2: Feeding/Eating Practices
  • Section 3: Resources

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

Learning Objectives:

Section 1: Cultural Competence

Upon completion of this part, you 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

Section 2: Feeding/Eating Practices

Upon completion of this part, you 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 beliefs
  • Recognize how cultural feeding/eating practices and beliefs can affect the WIC food package prescription

Section 3: Resources

Upon completion of this part, you 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 them

Pre-requisites/Learning Level

No pre-requisites

Competencies addressed

Core Competencies for Public Health Professionals identified

Domain 4: Cultural Competency Skills

  • 4A3. Describes the ways delivery 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

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).

Cost

Free

Modality/format

Online Self-Pace

Length

2 hours

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, PhD

Technical requirements:

  • Adobe Acrobat Reader 
  • Flash Player 
  • Speakers

Registration requirements

Register a free account

Creation and/or update

October 19, 2012

Open Learning

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