Académique Documents
Professionnel Documents
Culture Documents
Trends in
Dietetics
Becoming culturally competent on:!
Cambodia
!
ARAMARK Dietetic Internship!
Berta Yatcha!
Annie Zappulla!
Summer Geers!
April 23, 2017!
Introduction!
Health care professionals encounter a wide array of
cultures in our American melting pot
Important for dietitians and nutrition-related
professionals to be competent with the Cambodian
culture in order to provide quality care
Approximately 320,000 Cambodians currently live
in the United States9
DifHicult for Cambodians to conform with American
lifestyle, many worked as farmers in their country5
Traditional Meal Patterns and Dishes!
Staples: White rice
Animal
Vegetables
protein
Common Ingredients:14
Shrimp Stir fry vegetables
Eggplant Meals
Coconut Tend to be low in fat, calories, and sweets
Mango Typically low in protein and high in starches
Pineapple Eat using mainly chopsticks14
Watermelon Leaving food behind is considered wasteful and
Okra frowned upon15
Communication Guidelines!
The traditional greeting is to place the hands 19
Cambodians16
Thalassemia
A genetic form of anemia4
Nutrition Counseling Considerations!
Eat less... And more...
Maintain high
Long- short-grain white rice / Whole wheat pasta, quinoa, farro, integration of fresh
noodles millet
fruit and vegetables
Butter, lard, and margarine Healthy fats like canola, olive, and into meals
sunHlower oil
Increase calcium
Sodas Seltzers and water consumption
Beef and lamb Lean proteins - fresh seafood, through non-dairy
poultry, chickpeas, lentils, and soy
proteins
sources
Flavor with common
Soy sauce for Hlavoring Low-sodium soy sauce, fresh herbs
Cambodian
Candy, fried pastries and baked Tropical fruit - papayas, mangos,
goods bananas, coconuts
seasonings
Menu Development
Menu is largely focused on Switched out Swapped in