Cultural Diversity of Food on Health & Social Care Course Menu

Staff and students brought food including: Jamaican curry, stewed beef, rice with beans, Persian potato salad, Ghanaian fried rice, salad and fried plantain, Somalian samosas & spring rolls, Nigerian jollof rice, German bratwurst and sauerkraut  and Italian spaghetti bolognaise.

They studied the cultural and religious differences in dietary needs, the nutritional content, portion sizes, allergies and eating out, all linked in a Health & Social Care setting. The Head of Health and Social Care Ms Afful said, “It was important for students considering a career in the care sector to realise people from different cultures have different dietary needs.”

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