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Disability Culture: Patient and Client-Centered Nutrition Counseling for People with Disabilities

Disability Culture: Patient and Client-Centered Nutrition Counseling for People with Disabilities

Disability Culture: Patient and Client-Centered Nutrition Counseling for People with Disabilities

Your Price $0.00 - $54.00

Membership Type Pricing
Member $24.00
Non-Member $54.00
MIG69 Disabilities in Nutrition and Dietetics (Disabilities) - Member $0.00
MIG69 Disabilities in Nutrition and Dietetics (Disabilities) - Retired $0.00
MIG69 Disabilities in Nutrition and Dietetics (Disabilities) - Student $0.00

More than 61 million people in the US have a disability. People with disabilities experience a much higher prevalence of preventable diseases and poorer health outcomes than the general population. Disability status is a high-risk factor for diabetes, cardiovascular disease, stroke, arthritis, asthma, obesity, high blood pressure and high cholesterol levels.

However, adults with disabilities continue to face significant barriers that impede their access to health care and result in unmet health care needs. The disability community has its own culture, dynamics, and media. Disability impacts how people shop for food, prepare food, and eat food. Yet cultural competency training for dietetic practitioners and students/interns often omits disability.

Speakers for this webinar are RD/RDNs with disabilities. They will discuss disability culture, disability inclusivity for our profession and introduce how to provide patient/client-centered nutrition counseling for people with disabilities.

This webinar was planned with the Disabilities MIG and is free for their members.

Product Publish Details

Release Date: November 7, 2024

SKU: WEBPCCN117

CPEU: 1.00 (Valid Until September 24, 2027)

Learning Objectives

  • Explain how disability is culture.
  • Describe one tip for providing patient/client-centered nutrition counseling for people with each of mobility, hearing/, deafness, vision, and cognitive/neurodivergent on vision disabilities.
  • Explain three best practices for disability inclusivity for the profession of nutrition and dietetics.

Performance Indicators

  • 3.2.8 Challenges, encourages and supports others to take action to advance the profession.
  • 2.1.2 Identifies and addresses barriers to effective communication.
  • 1.7.4 Implements strategies and creates culturally sensitive and diverse resources to support diverse populations.

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Wendy Wittenbrook, MA, RD, CSP, LD, FAND

Moderator

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Cheryl Harris, MPH, RD

Speaker

Cheryl Iny Harris, MPH, RD is a private practice dietitian and holds a Master's Degree in Public Health Nutrition from the University of California, Berkeley and a BS in Nutritional Sciences from Cornell University. She currently serves on the board of the Disabilities MIG.

She was recognized as one of the top nutritionists in the DC metro area by the Washingtonian and was selected as the "Emerging Dietetics Leader of the Year" for Virginia for 2012. She has presented widely on nutrition for the Virginia Academy Annual Conference, Maryland Diabetic Association, the Institute of Medicine, Villanova and more and taught the Academy's Certificate of Training in Gluten-related disorders released in 2021.

She has authored peer-reviewed publications in the Journal of the Academy of Nutrition and Dietetics, Practical Gastroenterology and PlosOne and also written for Today's Dietitian and a wide range of magazines. She has been quoted by many media outlets, including the Washington Post, ABC.com, WebMD, Cosmopolitan, Prevention, the Food Network, and the Washingtonian. Cheryl has been disabled for over two decades due to Ehlers-Danlos syndrome, with a visual impairment, neurodivergence and mobility limitations.

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Alena Morales, RDN

Alena Morales is a registered dietitian with a background in clinical nutrition and disability access labor. A graduate of UC Berkeley's Nutritional Sciences and Disability Studies programs, she has notable experience exploring the critical relationship between nutrition and disability as a sociocultural identity in research, professional and advocacy spheres. She worked for the Berkeley Disability Access and Compliance Office to help optimize physical, technological and programmatic access for people with disabilities on campus.

She engaged in disability activism by creating new organizations, developing wellness programs for students with disabilities and creating one of the first disability cultural centers in the country. She later joined a 3-year research project at University of California, San Francisco to analyze the impact of SNAP for SSI/SSDI recipients.

In 2021, she continued her education at Berkeley by attending its clinically focused Individualized Supervised Practice Pathway. She received her RD in 2022, and now primarily works as a clinical dietitian in San Diego. She has provided numerous podium presentations, webinars, and podcasts concerning disability.

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