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.