FCP Tastings Winter 2021 Newsletter: A Tale of Collard Greens: Diversity, Equity, and Inclusion from Farm to Fork

This article aims to apply the dietetic lens to the food system, and identify challenges related to DEI; assess practice applications; and identify Academy resources working towards overcoming these issues.

  • Release Date: February 10, 2021
  • SKU NSCFCPTW21NTCGDEIFF
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This product is free for FCP members.

This article aims to apply the dietetic lens to the food system, and identify challenges related to diversity and equity in the food system; assess practice applications for FCP members; and to identify resources within and alongside the Academy actively working towards overcoming these issues. This article is also intended to be a starting place for self-reflection and discussion regarding how we all are impacted by and have an effect on these challenges in our practice areas.

CPEU: 1.0
CPE Level: 2
Performance Indicators: 1.1.4, 11.3.3, 11.4.3

Learning Objectives

  1. Identify challenges or issues to diversity, equity, and inclusion (DEI) in the food system.
  2. Assess practice applications for diversity, equity, and inclusion for individual practitioners and organizations across the food system.
  3. Identify groups and individuals & available resources within the Academy of Nutrition and Dietetics and actively working towards improving DEI for practitioners within the Food & Culinary Professionals dietetic practice group.

Publish 2021
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  • Release Date: February 10, 2021
  • SKU NSCFCPTW21NTCGDEIFF