239. Building Cultural Humility in a Globalized World

Monday, October 28
1:30 PM – 3:00 PM
Location: 118-ABC
CE: 1.5
Level 2 – Intermediate
Activity Code: 149537

In the face of a rapidly growing global population, dietetics professionals are increasingly challenged by a growing need for interdisciplinary and systems-based approaches to advancing nutrition services and healthcare delivery. One avenue to such change is to address the complex interplay of race, ethnicity and culture. The cultural humility process presents a new opportunity for practitioners to deliberately reflect on their own values and biases to effectively attend to the societal, geopolitical, and professional influences on their daily practice and work. Dietetics professionals must navigate the process of cultural humility by also finding ways to focus the energies of diverse disciplines towards the common goal of understanding and developing inclusive environments that advance health and nutrition outcomes at both population and individual levels.

Learning Objectives:

  • Define cultural humility and analyze the concept based on history and learnings from cross-cultural competence and interprofessional practice.
  • Explain how to accomplish an inclusive environment in practice by facilitating growth and humble engagement.
  • Devise a personal improvement plan to enhance work in multicultural and interprofessional practice.

Learning Need Codes:

  • 1040 Cultural sensitivity
  • 1060 Foreign language, cultures
  • 4020 Community program development

Performance Indicator:

  • 1.3.9 Recognizes and incorporates knowledge of cultural and/or religious foods, practices and preparation.
  • 12.3.4 Collaborates with community partners to design the program.
  • 2.2.2 Considers and respects the opinions, creativity, values, beliefs and perspectives of others.


  • Samia Hamdan, MPH, RD

    Senior Nutritionist

    USDA Food and Nutrition Service Agency

  • Speaker(s)

  • Amanda Waters, PhD

    Psychologist and Multicultural Specialist

    University of Connecticut

  • Jody Vogelzang, PhD, RDN, FAND, CHES

    Associate Professor and Graduate Program Director Clinical Dietetics

    Grand Valley State University