This products is free for those who attended FNCE® 2019.
The Academy established its Diversity and Inclusion Committee "to enhance the recruitment, retention and inclusion of, and leadership development for, individuals from underrepresented groups as identified by the Academy." Since its inception, the Committee has provided support and funding for professionals to promote diversity and inclusion via various programs and projects. Despite its efforts, the number of reporting RDNs who identify as non-white remains under 10 percent. These cultural and ethnic disparities can result in social and ethical challenges in professional settings. This session will provide the instruments needed to internalize coping strategies for reducing the frequency of microaggressions in their surroundings. Attendees will also gain the ability to recognize opportunities to aid their organizations and programs in lessening occurrences of unconscious and implicit bias. Speakers will explain how a commitment to self-evaluation and self-critique can help participants discover how their own beliefs impact their competence and even their ethical decision-making.
CPE Level: 2 - Intermediate
Learning Need Codes: 1040, 1050, 1070
- 1.3.9 Recognizes and incorporates knowledge of cultural and/or religious foods, practices and preparation.
- 3.1.3 Takes initiative to facilitate change.
- 9.4.6 Uses socially and culturally appropriate strategies in order to respect diverse cultures and values.
- Examine personal frameworks and unconscious biases and the role they can play in working with clients and colleagues of diverse backgrounds.
- Apply the Academy's Code of Ethics to cultural competence in dietetic practice.
- Summarize methods to build and practice cultural humility, and identify resources for use by nutrition professionals to develop their cultural competence.
- Judith Rodriguez, PhD, RDN
- Brandon Nichols, Ed.D.
- Krista Yoder Latortue, MPH, RDN, PMP, PBA, LDN, FAND