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referring to the eggplant I am familiar with. I would also know that in addition to the macro and micronutrients in oth- er familiar in gredients, the Pea Eggplant would contribute a generous amount of dietary fiber, vitamins A and C, miner - als, and antioxidants to the dish. From my knowledge of Susumber, I would also be aware that while these berries are safe and healthy, overindulgence can cause GI distress for some. It’s my opinion that if we don’t know and un- derstand what our patients or clients are eating, we have no business counseling them on what to eat. In school settings, food service direc- tors often tailor their menus based on the population or community they are serving. The menu in a California dis- trict with a high percentage of Asian
students may not resemble the menu in a Florida district, despite both operat- ing under the same federal regula tions. Cultural competence is not just nice to know, but important for the bottom line in the food service business. The destruction of my mother’s Susum- ber tree is a poignant analogy for what can happen when we fail to value what is important to others. As nutrition pro- fession als, we must intentionally strive to enhance our cultural competence and humility if we hope to improve health outcomes for the individuals and commu- nities we serve. We can increase knowl- edge via the media, but efforts must also be made to grow in competence via ac- ademic exposure and continuing profes- sional educational opportunities.
A Crucial Competency If you’re a foodie, there’s a special kind of joy in discovering new dishes. N o, I am not the kind of food- ie who feels compelled to photograph and post plates of food constantly, not judging! I enjoy the pleas- ure of cultural exploration and just learn- ing new things about food and the people who eat it. I was thrilled recently while watching a show on Southeast Asian cui- sine to see the chef add what he called Pea Egg plant as an ingredient to a curry dish. The fruit we know as Susum ber or Gully Beans in the Carib bean. Now in Jamaica, we use this slightly bitter ber- ry in a delicious dish that includes dried salted cod fish, never ever in a curry. I learned later that this fruit/vegetable is also known as Turkey Berry, Wild Egg- plant, and Devil’s Fig. I recall it growing and bearing abundantly in my mother’s backyard in Florida until a new gardener cut it down, assuming it was an unwant- ed bush. She was not a happy camper. Susumber was a favorite dish. The ber- ries could not be purchased in the stores in Florida, but she was able to grow them. The program on Asian cuisine was a re- minder to me of the import ance and rel- evance of culture. For nutrition profes- sionals, under standing the foodways of different cultures is fun, yes, but it is also a crucial competency. To further explain, if I had a patient who shared that they had curried lamb for dinner, I would want specifics on all the ingredients. Curries are made differently based on country or region. If the patient included Pea Eggplant as an ingredient, I would now know that he or she is not
https://player.vimeo.com/video/888311413?h=cfac31ffa2
Leslene Gordon, PhD, RDN, LDN | CEO of Culture Competence & Care LLC Dr. Gordon delivers food and culture educational content as a writer and speaker. Her work experience is extensive and includes academic faculty, public health senior administrative positions, and private practice. She is passionate about population health issues and is active on several national and local boards and committees.
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