RD: Knowing less-common meats is part of cultural competency

01/4/2013 | Food & Nutrition Magazine

Dietitians should be knowledgeable about less-common cuts of meat and poultry, including mutton or goat, when advising clients from diverse cultures who have dietary restrictions or who enjoy traditional ethnic foods, registered dietitian Roberta Larson Duyff writes. It's a good idea, Duyff writes, to be familiar with neighborhood grocers, small butchers and ethnic markets and to contact an ethnic cultural center for information.

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