Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals: .

Africa American areas Assyrians baked beans beef beverages black pepper boiled Botswana bread breakfast breastfed butter cake Cambodian Cambodian Americans cassava cheese chicken chickpeas Chinese Chinese American coffee common consumed cooking corn couscous cream cuisine desserts diet dietary dinner dishes dough dried drink eaten eggplant eggs Fat Sources fish flavor flour FOOD HISTORY Food Names French fresh fried garlic Greek green Guatemala HEALTH BELIEFS Hungarian Hungary ingredients intake juice Kenya kosher lamb Language of Food legumes maize Major Foods meal meat milk Muslims noodles nuts okra olive oil onions paprika pasta pastries pepper Phonetic Translation popular population pork potatoes prepared Prominent Vegetables protein Protein Sources region Retrieved March rice roasted salad salt sauce season seeds served snack soup South spices Starch Sources stew Sudan sugar sweet tion tomatoes traditional Turkish cuisine TYPICAL DAY’S MENU UNICEF variety wheat wine women yogurt