240. Diversifying Our Practice and Our Plates

Sunday, October 27
10:00 AM – 11:30 AM
CE: 1.5
Level 2 – Intermediate

The need for diversity in our dietetics practice is on the rise, especially as the clients we serve are from varying cultural and ethnic backgrounds. This presentation will dive into what it takes to ensure registered dietitians and health professionals are doing their due diligence when it comes to providing culturally relevant food and nutrition recommendations for their clients. The presenters include a registered dietitian who has written and spoken about cultural sensitivity in nutrition practice as well as a registered dietitian and professionally trained chef who incorporates inclusive culinary nutrition foodways. Their combined backgrounds will ensure a riveting discussion on what it takes to break down the barriers when it comes to making sure RDNS can honor cultural traditions while providing the latest data to support these findings.

Learning Objectives:

  • Provide culturally sensitive and appropriate food and nutrition recommendations for clients.
  • Determine acceptable cultural ingredient swaps based on regional availability.
  • Utilize census data to ascertain regional ethnic population needs.

Learning Need Codes:

  • 1040 Cultural sensitivity
  • 8015 Cultural/ethnic food & culinary practice
  • 9010 Data analysis, statistics


  • Tessa Nguyen, RD, LDN

    Founder and Principal

    Taste Nutrition Consulting

  • Tamara Melton, MS, RDN, CPHIMS

    Co-Founder and Executive Director

    Diversify Dietetics, Inc.

  • Moderator(s)

  • Cordialis Msora-Kasago, MA, RD


    The African Pot Nutrition

  • Submitter(s)

  • Tessa Nguyen, RD, LDN

    Founder and Principal

    Taste Nutrition Consulting