This brand new resource contains English-to-Spanish translations of measurements, numbers, phrases, and common foods, as well as sections on culture-sensitive interviewing, working with interpreters and choosing culturally appropriate materials.
Spanish for the Nutrition Professional
Spanish for the Nutrition Professional  

Spanish for the Nutrition Professional


Peggy A. Batty with Mary Jo Kurko, MPH, RD

This reference is designed to assist the dietetic professional in communicating with and counseling the Spanish speaking client. This resource contains English-to-Spanish translations of measurements, numbers, phrases, and common foods, as well as sections on culture-sensitive interviewing, working with interpreters and choosing culturally appropriate materials. Complete with illustrations for basic food items, this pocket guide is a valuable resource for any practitioner working with Spanish speaking patients.

Table of Contents

Acknowledgments
Reviewers
Foreword

Section I: Culturally Sensitive Nutrition Care of the Spanish-Speaking Client
Chapter 1: Latino Culture
Hispanic/Latino Diversity
Basic Cultural Issues
Potential Differences among Cultural Groups

Chapter 2: Folk Beliefs, Lay Healers and Other Treatments in the Latino Culture
Hot/Cold Theory
Soul Loss
Lay Healers
Herbal Remedies and Other Treatments

Chapter 3: Differences in Dietary Habits within the Latino Community
Latino Dietary Habits and Staple Foods
Mexican Foods
Puerto Rican Foods
Cuban Foods

Chapter 4: Establishing a Counseling Relationship
Creating a Positive Nutrition Counseling Relationship
Respect
Trust
Family Involvement
Working with Interpreters
Cross-cultural Communication Nonverbal Communication
Closed Gestures
Pointing
Seating
Facial Expressions
Assessment of Health Beliefs and Practices
Culturally Sensitive Interviewing

Chapter 5: Latino Health Profile
Notable Nutrition-Related Diseases in Latinos
Nutritional Concerns in Latino Children
Disease Prevention

Chapter 6: Effective Communication
Communicating Nutrition Information to Latino Clients
Language Skills
Indirect Approach
Key Messages
Positive Food Practices
Folk Beliefs
Teaching and Learning Implications
Behavior Change Models
Stages of Change (Transtheoretical Model)
Health Belief Model
Locus of Control

Section II: Spanish Grammar and Vocabulary for the Nutrition Professional
Chapter 7: Spanish Pronunciation
Vowels
Consonants
Accent Marks

Chapter 8: Adjectives in the Spanish Language
Gendered Adjectives
Placement of Adjectives
Plural Adjectives

Chapter 9: Introductory Conversation
Ways to Greet Someone Introductory Questions and Answers
Titles in Spanish
Ways to Say Good-bye

Chapter 10: Numbers from 1 to 1,000
From 0 to 15
From 16 to 99
From 100 to 1,000

Chapter 11: Telling Time
Discussing Time with Your Client
A.M. or P.M.?
Specific Hour
General Time of Day
Military Time

Chapter 12: What Do You Eat? When Do You Eat?
Eating Habits
Names of Meals
Common Adverbs
Basic Questions and Answers
Practice Dialogues

Chapter 13: Breakfast Foods
Images

Chapter 14: Lunch Foods
Images

Chapter 15: Dinner Foods
Images

Chapter 16: Desserts and Sweets
Images

Chapter 17: Vegetables
Images

Chapter 18: Fruit
Images

Chapter 19: Beverages
Common Beverages
Varieties of Milk
Images

Chapter 20: Additional Foods
Cheese
Spices and Herbs
Nuts
Grains, Rice and Flour
Oil

Chapter 21: Counseling Terms and Phrases
Introductory Conversation
What Do You Like to Eat?
What Should I Eat? What Should I Drink?
Nutrition Guidelines
Frequently Used Words and Phrases in Counseling
Phrases and Terms for Use with Numbers
Macronutrients and Micronutrients
Dieting and Weight
Other Phrases and Terms

Chapter 22: Personal Information Terms and Phrases
Personal Information about the Client
Age
Weight and Exercise
Family History
Medication Use
Alcohol Intake
Dairy Intake
Diseases and Conditions
Diseases and Disorders
Food Allergies
Eating Disorders
Pregnancy
Questions the Client May Ask

Chapter 23: Cooking and Recipe Terms
Methods of Preparation
Portion and Measurement Terms

Section III: Nutrition Care Education and Resources
Chapter 24: Nutrition Education and the Non-English-Speaking Client Health Literacy and Nutrition Education
Designing, Selecting, or Adapting Easy-to-Read Materials
Creating Content
Writing Text
Incorporating Fonts
Layout and Design
Tips for Creating or Selecting Culturally Appropriate Materials

Chapter 25: Notable Resources for the Nutrition Professional
Hispanic Culture and Health Statistics
Evaluating the Reading Level of Materials
Food and Nutrition
Health Literacy and Nutrition
Health Information Resources for Hispanic Clients

Glossary

#4068  Softbound
160 pages, 2005
ISBN: 0-88091-406-8


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