Conscious Dietetics Practice: Assessing Dietetics (White) Privilege and Confronting Racism
The national landscape of police brutality and the impact of COVID-19 on communities of color have shed a spotlight on inequities in our nation, including in the dietetics field. This session aims to elevate the consciousness of dietetics professionals via attendees examining their privilege using an innovative tool and sharing their reactions in a group discussion. Attendees will recognize their social privilege and experiences that influence food options and practices and how they affect nutrition care and training. The session will also highlight the broader social and structural factors that influence diet, dietetics education, and practice. Finally, it will explore how these factors contribute to disparities in diet-related outcomes by race or ethnicity. The panel will emphasize the influence of social determinants on dietary choice and discuss the role RDNs can play to administer socially appropriate care and address racial/ethnic diet-related health disparities.
Planned with the National Organization of Blacks in Dietetics and Nutrition (NOBIDAN) Member Interest Group
- Identify and reflect on one’s own privilege and its relationship to dietetics and nutrition practice in order to provide more socially and culturally humble care.
- Describe how various forms of racism (e.g., internalized, interpersonal, institutional and structural) interact with the social factors that influence dietary behavior choices and impact dietetics practice and health disparities.
- List the ways that one’s educational background, socioeconomic status, neighborhood and built environment, interactions in the health care system, and social and community context contribute to health disparities.
- 1.1.3 Understands the impact of personal values and beliefs on practice.
- 1.3.7 Recognizes the limits of own cultural knowledge, skill and abilities and consults with others when needed.
- 2.2.3 Identifies opportunities for shared benefit and/or vision.
Alison Brown, PhD, MS
National Institutes of Health
Kate Burt, PhD, RDN
Assistant Professor, Dietetics, Foods & Nutrition Program
Lehman College, City University of New York
Yvonne Greer, MPH, RD, CD
Nutritional Consultant for Healthy Living
Angela Odoms Young, PhD
University of Illinois at Chicago