Qualities of Effective Nutrition Program in Diverse Cultural and Ethnic Groups in a Community Setting

Cultural and ethnic diversity are important issues to consider for a nutritionist who develops a program that targets a community setting where people of varied backgrounds live. It is significant for a nutrition programmer to adapt his or her dietary plans or interventions to the unique cultural ideals, beliefs, and social/economic status of the beneficiary ethnic group. Cultural groups are widely variable in their nutritional habits. Thereby, it is essential for the programmer to possess multicultural competency that enables one to plan programs for the culturally and ethnically diverse groups properly. A nutrition program for culturally and ethically diverse groups should be relevant, culturally competent, and devoid of stereotypes.

First, an effective nutrition program for culturally and ethnically diverse groups should be relevant to their consumption habits. Satia discusses that diet-related disparities are evident when nutrition planners fail to consider the specific nutritional needs of the affected populations. Nutritionists should not assume that any community is homogenous regarding the people’s dietary behaviors. Even the United States has become highly diverse, with a significant 30% of its population comprising of the ethnic minorities. Therefore, nutritional programs for such communities should consider their specific dietary needs.

Second, it is vital for a good nutrition plan to achieve cultural competence. The most successful nutrition programs are developed by planners who identify themselves culturally with the populations that benefit from their plans. The quality ensures that planners develop nutrition programs with in-depth understanding of the precise consumption patterns.

Finally, the program should avoid stereotypes. Some tendencies of social classifications of ethnic groups, especially the majority ones, are misleading. For instance, Satia explains that the common assumption is that the Asian-Americans are a homogenous group, yet it is false. The Asian-Americans belong to twenty different countries that are culturally and linguistically diverse. Hence, they have unique food preferences. The nutritional program should treat the needs of each cultural group uniquely.

In conclusion, an effective nutritional program for a culturally diverse ethnic community should achieve the qualities of relevance, cultural competence, and avoidance of stereotypes. The aspect of relevance enables the planner to create a program without disparities, while cultural competency makes the plan acceptable since it is based on the exact consumption habits. Avoidance of stereotypes is basic because the planner overcomes the misleading assumptions.

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Food ERP is the most churned subject in the niche of enterprise resource planning. Many blogs, articles, and whitepapers but today we are going to explain ins-outs of Enterprise Resource Planning of the food industry. Before we start let’s understand what unique set of challenges experienced by the food industry.

The challenges faced by food industries are unique in nature. On top of it, there is a constant demand for delivering quality products and staying ahead of the competition as well. Apart from those challenges, confirming the food safety standard in minimum inputs is painstaking.

If a particular industry releases grip on any of the one challenge then it has to be ready for consequences because both are important aspects of governing an industry. If this is the case then what is the solution. You can adopt a conventional pen & paper method but it has some stringent constraints. 

What’s the solution?

Food ERP is a solution to all the challenges faced by the food industry. It reduces your reliance on paperwork and thereby redundancy lowers down. A major benefit of having Food ERP is that data is streamlined and the chances of loss of data are negligible. Moreover, confirming regulatory standards becomes an easy task as you can monitor the process in real-time.

Eggs stuffed with shrimp is already a claim to something more than a banal appetizer that can be served on the table at least every day. Agree, this option even looks very festive! True, our recipe provides for the use of shrimp only as a decoration, but if you want, you can easily add them to the filling, having previously chopped up potted shrimp with a knife. It will be even tastier! By the way, eggs stuffed with shrimps will be an excellent option for selling dyes, which are formed at home after Easter in huge quantities. Use our recipe and pamper your loved ones! potted shrimp to know about the potted shrimp.

INGREDIENTS

• lemon juice - 1.5 tbsp. l.

• cream with a fat content of 20% - 3 tbsp. l.

• greens

• mayonnaise - 1.5 tbsp. l.

• boiled shrimps - 12 pcs.

• cayenne pepper - a pinch

• salt to taste

• granular mustard - 1 incomplete spoon

• hard-boiled eggs - 6 pcs.

Step 1

Recipe preparation photo: Eggs stuffed with shrimps, step # 1

Peel the eggs and cut them lengthwise into 2 halves.

Step 2

Recipe preparation photo: Eggs stuffed with shrimps, step number 2

To fill the stuffed eggs, remove the yolks, place in a bowl and mash with cream, mayonnaise and mustard.

Step 3

Recipe preparation photo: Eggs stuffed with shrimps, step # 3

Add lemon zest, juice and cayenne pepper. Season with salt and stir. Divide the yolk mixture into whites. Decorate the stuffed eggs with shrimps and herbs.

Shrimp stuffed squid is not just a dish, but a real treat for those who love seafood in all its culinary incarnations. Having tasted a bite, you will immediately remember your vacation in some Mediterranean resort, feel the light breath of the breeze, hear the "voice" of the waves, involuntarily close your eyes from the bright sun ... It's just a miracle! Capers and olives are responsible for the unusual, spicy taste of the filling; garlic and parsley are responsible for the aroma. And squid stuffed with shrimps is served with delicious tomato sauce, which will harmoniously emphasize, but will not overshadow the exquisite taste of this wonderful dish. Try it!

INGREDIENTS

• For the sauce:

• garlic - 4 cloves

• dried oregano - 1/3 tsp

• thyme - 4 sprigs

• sugar - 1 tbsp. l.

• olive oil - 2 tablespoons l.

• canned tomatoes without skin - 200 g

• For stuffed squid:

• large squid carcasses - 4 pcs.

• peeled tiger prawns - 10 pcs.

• vegetable oil - 2 tbsp. l.

• garlic - 1 clove

• pitted black olives - 120 g

• capers - 4 tsp

• parsley - 5 branches

• crumbled dried white bread - 80 g

• pine nuts - 30 g

• olive oil - 2 tablespoons l.

• salt, ground white pepper - to taste

Step 1

Prepare squid carcasses. To do this, rinse them with running water and peel them. In a saucepan with a capacity of about 2 liters, boil water, salt it and remove from heat.

Step 2

After 3 minutes, dip the squid into a saucepan of hot water, close the lid and leave for 10 minutes. Then discard the carcasses in a colander and pat dry with paper towels.

Step 3

Finely chop the shrimp. Heat the oil well in a skillet and fry them for 1 minute. Place on a plate and set aside until used.

Step 4

Peel the garlic for the squid filling and place in a blender bowl. Add olives, capers and parsley. Grind everything together. Combine with shrimp, bread crumbs and nuts. Season with salt and pepper. Stir.

Step 5

Stuff the squid carcasses with the resulting mixture and fasten with toothpicks from the edges. Place on a baking sheet. Put the cloves of garlic, without peeling, on a baking sheet between the squid. Roast the stuffed squid carcasses at 120 ° C for 15 minutes.

Step 6

For the sauce, squeeze the baked garlic from the skins into a blender bowl. Add oregano, thyme, sugar and olive oil. Purée, then add the tomatoes and beat together with a blender again. Coarsely chop the finished squid stuffed with shrimps with a sharp knife and serve potted shrimp with cooked tomato sauce. Can be garnished with thyme sprigs.