ecologically responsible way. They may feel compelled to follow these practices so as to eat in ways that will neither destroy the Earth nor contribute to world hunger (2).


In a healthcare or counseling setting, a registered dietitian nutritionist (RDN) may not be able to determine the religious beliefs of a client. It may be helpful if a portion of the intake form addresses food aversions and food avoidances. Inquiring about a client’s religion may not be enough to determine dietary needs, as Jewish people keep kosher at different levels of strictness, if they keep kosher at all. Avoidance of certain nonkosher foods, such as shellfish or pork, may hint at the practice of kashrut.


If a food intake form is not used, the RDN may simply ask if the client has any religious beliefs or


practices that would affect his or her dietary needs. If a patient does offer that he or she keeps kosher, probing questions may guide the RDN to the degree to which kosher is observed. There are many variations to the observance of kosher and therefore it is necessary for RDNs to get as much information as possible from the client during the intake process.


Counseling or caring for a client who is kosher can be complicated, but with knowledge of the laws of kosher and with some probing questions, the process can run smoothly. Upon introduction to a client, obtaining information about religious observance and food practices is imperative. Becoming familiar with that client’s religious observance can promote client comfort with the healthcare provider. With an improved and open line of communication, compliance and therefore outcomes will often be better.


In the counseling process, the role of the RDN involves the suggestion of foods and meal patterns that


will guide patients in reaching their goals. Having an idea of the types of foods that are not permissible and the foods that cannot be consumed in one meal can lead to a smooth counseling process.


One of the kosher rules of thumb is to avoid meals that contain meat and dairy together and to abstain


from including pork or shellfish in meal plans, so the RDN should not include this combination of items in any dietary suggestions for Jewish patients that keep kosher. This is similar to the considerations made when counseling a person with allergies or intolerances.


Timing of meat and dairy meals may also be a consideration. When it is required that a patient eat


frequently, it is easier to have planned dairy meals rather than meat meals for small frequent feedings. The times between the meals of meat and dairy vary, but they are shorter if a client has eaten a dairy meal than if he or she has eaten a meat meal. One hour of wait is required between a dairy and meat meal, whereas six hours may be required between a meat and dairy meal, when the meat meal is eaten first. (1).


Observance of Jewish holidays can mean intake of more traditional Jewish foods, eating in larger


quantities, and more eating opportunities per day. Consideration of these factors when developing meal plans or suggestions for food changes can result in a more successful nutrition intervention. In the counseling process, it might be necessary to allow for the customary foods. RDNs should aim to recommend dietary changes that include these foods. All fasts can be broken if it is dangerous to a client’s health. For example, those clients who are pregnant or nursing are exempt (1).


The relationship between the RDN and the patient or client can be strengthened when there is a better


understanding of what the patient is willing to commit to and where limitations exist. In counseling Jews who follow the rules of kosher, sensitivity to the client’s concern about observance of dietary laws is critical. It is important to note that although a client may have a Jewish name, this does not mean the client


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