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Embracing and Achieving Diversity and Inclusion Goals in Organizations and Businesses

Embracing and Achieving Diversity and Inclusion Goals in Organizations and Businesses

This session explores some of the IDEA Training strategies and share on-the-ground experiences of RDNs in the field.

Member Price $24.00

Nonmember Price $54.00

Details

In 2022, the Academy of Nutrition and Dietetics took a critical step toward advancing professional equity and access by offering a training to leaders to advance inclusion, diversity and equity in the workplace. In the training, Sharon Cox and Alison Brown shared tools for trainees to create an IDEA (inclusion, diversity, equity and access) workplan that recognizes racism and microaggressions and relies on the Continuum on Becoming an Anti-Racist Multicultural Organization. As the conversation evolves within the profession, it is becoming increasingly important to discuss best practices to set goals and measure progress.

This session explores some of the IDEA Training strategies and share on-the-ground experiences of RDNs in the field. The two featured experts in this panel discussion are successfully improving diversity and inclusion in dietetics and food systems within their organizations: Compass Group and Corbin Hill Food Project. Panelists will share their organization's approach to diversity and inclusion and discuss the unique challenges in both settings.

Planned with the Inclusion, Diversity, Equity and Access Committee

CPE Level:Level 3 (advanced knowledge/expertise)
CPEU:1.0

Performance Indicators

  • 1.7.4 Implements strategies and creates culturally sensitive and diverse resources to support diverse populations.
  • 3.1.2 Fosters a culture in which diversity and cross-team collaboration is valued.
  • 14.1.6 Leads and participates in departmental and organizational goalsetting in order to align departmental goals with organizational strategic plans.

Learning Objectives

  • Identify existing Academy of Nutrition and Dietetics resources to improve professional equity and access to the dietetics profession and in local workplaces.
  • Outline how to take a strengths-based approach to improving professional culture.
  • Describe best practices related to organizational policy and how they improve inclusion.

Moderator

  • Antoinette Watkins

Speakers

  • Rebecca Valdez
  • Sunitha Zechariah

Release Date: October 9, 2023

SKU FNCE23178

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