Training Compassionate Educators - A Focus on Marginalized Communities

Live Webinar

This diversity symposium includes topics on the Transgender community's health disparities, career path stories from RDNs with disabilities, food security and empowerment, and the shift from weight-normative approaches to health.

  • Release Date: September 21, 2021
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Date: September 21, 2021
Time: 11 am - 3 pm (Central time)

Student Price: $0

Nutrition Educators of Health Professionals invites you to attend this diversity symposium focused on training compassionate educators.

CPEU: 4.0
CPE Level: 1

Session 1

The unique nutrition needs for this population has been increasingly recognized by professional nutrition organizations. Transgender people are an important group for whom access to healthcare is often problematic. It is important for Registered Dietitians to be aware of the key issues in transgender health, the recommended specific terms and language use within the trans community, as well as the recommended use of specific nutrition related practices in care, and how this may affect participation by members of the LGBT communities within nutrition care services.

This webinar has within its goals to serve as an introduction to a subject with very limited information and studies, clarifying key terms and concepts, exploring the impact of nutrition interventions on health and nutrition while offering practical advice for nutritional and other health related issues based on results from evidenced based research.

Performance Indicators: 1.3.6, 2.1.1, 8.2.3

Learning Objectives

  1. Understand the definitions and terms commonly used within the transgender community. 
  2. Identify therapies or treatments for gender affirmation and their possible nutritional implications. 
  3. Know sensitive and affirmative intervention strategies to serve trans people.

Speaker: Alana Marrero González, LND, MHSN

Session 2

Registered Dietitian Nutritionists (RDNs) with disabilities have long been an overlooked diverse group within the nutrition and dietetics profession. While 19.4% of non-institutionalized civilians in the U.S. have a disability, only 1.5% of dietetics professionals have a disability. From the patients’ perspective, more healthcare professionals with disabilities, including dietitians, have the potential to improve outcomes and clinical experiences. To illustrate the unique and important role of dietitians with disabilities in the profession, a panel featuring four RD/RDNs with disabilities in various work settings - clinical, private practice, research and volunteer – will share the stories of their career paths, the challenges they have faced and the successes they have achieved. The inclusion of RDNs with disabilities in the dietetics profession can provide valuable insight and understanding to research and practice that is unique from that of their peers.

Performance Indicators: 3.2, 4.2, 1.2

Learning Objectives

  1. List three worksite accommodations that RD/RDNs with disabilities can use.
  2. Describe two benefits that RD/RDNs with disabilities can uniquely provide to the profession.
  3. List two ways RD/RDNs without disabilities can interact and work more effectively with RD/RDNs with disabilities.


Neva Cochran, MS, RDN, LD, FAND (Moderator)
Suzi Baxter, PhD, RD, LD, FADA, FAND (Panelist)
Alicia Connor, MA, RDN & Chef (Panelist)
Wendy Wittenbrook, MA, RDN, CSP, LD, FAND (Panelist)
Jackie Henderson, RD, LD (Panelist)

Session 3

Working around food insecurity is commonplace for nutrition professionals, yet approaches are limited by factors from availability of programs to acceptance by food insecure individuals.  Educating current and future health professionals in evidence-based strategies for addressing food insecurity in a culturally-sensitive way ensures that we are directing our limited resources to the greatest impact. Here I cover the epidemiology, current strategies, and key points to keep in mind when educating clients, students, and professionals about this sensitive subject.

Performance Indicators: 1.1, 8.2, 12.1

Speaker: Detrick Snyder, MPH, RDN

Session 4

There is more to health than what we weigh, yet we live in a society that ties the way we look and what we eat to moral virtue. The phrase, “You are what you eat,” is often used to motivate people to healthfully fuel from the inside to produce a healthy appearance on the outside. The insinuation with this phrase and others like it, is that you’re not worthy if you do not eat a “clean” enough diet or fit a thin ideal standard of beauty. References to weight gained during COVID-19, including “before and after” memes created for lighthearted laughs, highlight our fixation on diet culture, which can be harmful to many but particularly to marginalized identities. A hidden message in these references is the assumption that people have the privilege of focusing on health goals, and these ignore critical issues like socioeconomic status and food insecurity that can lead to stress and chronic illness. This talk will summarize a shift in traditional weight-normative approaches to health and will introduce weight-inclusive and non-diet approaches. The speaker will cover issues surrounding the use of BMI to determine health and the deleterious effects of weight stigma in nutrition and healthcare.

Performance Indicators: 4.2.2, 4.2.4, 8.2.1

Learning Objectives

  1. Articulate the negative effects of weight stigma on health
  2. Describe the differences between weight normative and weight inclusive care
  3. Define key principles of Health at Every Size® and Intuitive Eating

Speaker: Emma Laing, PhD, RDN

  • Release Date: September 21, 2021