Emily Tholson Career Portfolio

 Cultural Food Presentation

NFSC 429 Cultural Foods

Skill Area: Food

Assignment Title: Cultural Food Presentation: India

What I learned: In this assignment I learned about the traditions and celebratory practices, the major religions of the people, food preservation/preparation, and typical meal patterns in north and south India.

Reflection to assignment: This assignment made me realize the diversity of food patterns in different cultures. Religion, climate, and geography all factor into the availability of food as well as food choices in different cultures. 

Relevance to the profession: Food is very important to each culture and in nutrition and food science, we need to understand different cultures and what foods they consume. This is important to nutritionists as well as in a clinical setting because there are individuals of all ethnic groups that will be clients. We need to know what their culture involves and their food patterns to understand and give them the best service.