Student Member Price: $10.00

What elements constitute a culturally-inclusive community meal program? Offering choice in meal options is one thing, but creating marketing, education, and health resources that appeal to individuals varying in culture, age, and dietary preference is largely uncharted territory. Join state policy dietitians Sara Koenig (Wisconsin) and Renae Brown (Georgia), moderated by Ucheoma Akobundu, as they highlight innovations in their Older Americans Act community nutrition programs to expand and evaluate service offerings for their diverse populations.

Attendees will gain insight into how nutrition policies can support inclusive local programming, and will understand how to translate practice-informed solutions into community programs. Don't let these experts' roles in geriatrics fool you - their innovations can, and must, be applied across all age groups. Especially as America's melting pot adjusts to new technology and baby boomers age, dietitians across academic, clinical, and community fields must be prepared to tailor programs for successful interventions to prevent malnutrition. Join us as we share vital solutions for the future!

CPE Level: Level 2 (intermediate knowledge/experience)
CPEU: 1.0

Performance Indicators

• 6.1.3 Establishes goals for improving quality of services provided.
• 9.3.3 Develops and/or selects culturally sensitive, evidence-based materials that are appropriate to the audience.
• 9.4.6 Uses socially and culturally appropriate strategies in order to respect diverse cultures and values.

Learning Objectives

• Describe characteristics of meal programs that are welcoming, effective, and successful in meeting the needs of populations diverse in age, cultural background, and dietary preferences.
• Engage academic, clinical, and community networks to identify barriers that prevent minority groups from accessing meal programs.
• Implement successful strategies to adjust state policies, target new population groups, and provide more equitable services for addressing food insecurity and prevention chronic disease.

Speakers

• Sara Koenig
• Renae Brown