Building a Global, Inclusive and Sustainable Food and Nutrition Profession

COVID-19, climate change and the current economic crisis have made it clear that access to food, water, health and education are global issues. How can nutrition professionals build an interprofessional health network that is inclusive and addresses communities that have been previously marginalized? Can we intersect and learn from indigenous peoples who have lived in harmony with nature and earth for thousands of years?

The focus of this session is to provide a space for discussion on how to expand multinational participation in dietetics and to examine barriers to international inclusion in the profession. The panel includes representatives from countries and communities currently limited in representation in our field.

CPE Level: Level 2 (intermediate knowledge/experience)
CPEU: 1.5

Performance Indicators

• 4.2.1 Identifies potential or existing opportunities and challenges.
• 1.7.2 Recognizes the importance of diversity, orientation, social and cultural norms that may have an impact on individuals, groups and plans of care.
• 3.1.2 Fosters a culture in which diversity and cross-team collaboration is valued.

Learning Objectives

• Outline two possibilities for interprofessional collaboration that encourage international participation in nutrition and health education.
• Explain two activities to create a network of advocates who want to address food and health education disparities throughout the world.
• Describe three strategies that provide concrete actions to overcome barriers to internationalizing the field of nutrition and dietetics.

Moderator

• Jill White

Speakers

• Rosalee Brown
• Marian Cornett
• Kelebogile Setiloane