The King of Fruits: Mango's Place in Latin American Cuisine & Culture

Critical Thinking Evaluation:

Carefully reflect upon the learning that has occurred as a result of the completion of the self study and answer the following questions that will be used to assess elements of essential critical thinking. Responses should be written in complete sentences and where appropriate refer to the relevant section of the self study material. If you are not currently practicing, please reflect on your past or future practice.

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* 1. Name:

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* 2. Name of self study completed:

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* 3. Did you find the information valuable?

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* 4. If Yes, what aspects of the education was valuable?

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* 5. If No, why not?

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* 6. Did you or will you change your practice(s) based on what you learned in the program?

Yes

Other (please specify)

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* 7. What barriers or limitations do you anticipate when trying to implement this new information into your practice?

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* 8. What are the strengths and limitations of the information presented?

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* 9. What are the identified gaps in the information presented? (Ex. outcomes that apply to a specific patient/client population; limited data in gender, age, other races,etc.)

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* 10. Content Evaluation:
Francesca is a registered dietitian nutritionist who wants to be able to provide more culturally appropriate recommendations and introduce new ways to enjoy mangoes regarding one’s cooking abilities, time, budget, palate, food and cultural history, preferences of spice, taste, and texture. Through her studies, she learns the following information.

Which country does the US not import mangos from?

Peru

Nicaragua

Chile

Mexico

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* 11. ___________ refers to a person with ancestry from a country whose primary language is Spanish (fill in the blank).

Spanish

Hispanic

Latino

Caribbean

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* 12. Mangoes are an excellent source of which of the following nutrients

Vitamin E

Folate

Vitamin C

Copper

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* 13. 1. Research suggest that mangos may improve certain risk factors associated with overweight and obesity including:

Improved glycemic control and reduced inflammation

Improved blood pressure and reduced inflammation

Decreased body fat % and improved blood pressure

Improved glycemic control and decreased body fat %

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* 14. The best way to honor a person individually and make relevant food and nutrition recommendations is by:

Looking at their chart to see where they are from

Making a best guess of preferences based on their appearance

Provide similar, generic recommendations for every person

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