Building a Global, Inclusive and Sustainable Food and Nutrition Profession


COVID-19, climate change and the current economic crisis have made it clear that access to food, water, health, and education are global issues. How can nutrition professionals build an interprofessional health network that is inclusive and addresses communities that have been previously marginalized? Can we intersect and learn from indigenous peoples who have lived in harmony with nature and earth for thousands of years? The focus of this session is to provide a space for discussion on how to expand multinational participation in dietetics and to examine barriers to international inclusion in the profession. The panel will include representatives from countries and communities currently limited in representation in our field.

Learning Objectives

Outline two possibilities for interprofessional collaboration that encourage international participation in nutrition and health education

Explain two activities to create a network of advocates who want to address food and health education disparities throughout the world

Describe three strategies that provide concrete actions to overcome barriers to internationalizing the field of nutrition and dietetics

Performance Indicators

3.1 Demonstrates and applies leadership skills

1.7 Applies cultural competence and consideration for social determinants of health to show respect for individuals, groups and populations

4.2 Exercises critical thinking when faced with opportunities and challenges


Rosalee Brown

Regional Dietitian

Western Regional Health Authority, Jamaica W.I.

Marian Cornett

Doctoral Candidate and Dietitian

Monash University and Moyne Health Services Port Fairy

Kelebogile Setiloane

Professor of Nutrition

University of Delaware


Jill White

Associate Professor Emerita

Dominican University

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