It is critical that registered dietitians (RDs) who work with the Hispanic population
are prepared to provide culturally and linguistically appropriate nutrition care to
best serve the nutritional needs of this growing segment of the population. In addition,
since the Hispanic population in the United States is growing (
1
), it is important to recruit more Hispanic individuals to the dietetics profession.
This article discusses the issues of cultural competency, diversity, overcoming the
language barrier, and what can be done to educate dietetics practitioners.To read this article in full you will need to make a payment
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Article info
Footnotes
This article was written by Cynthia J. Heiss, PhD, RD, professor, Department of Health Professions, Metropolitan State College of Denver, Denver, CO; Bruce Rengers, PhD, RD, associate professor, Department of Health Professions, Metropolitan State College of Denver, Denver, CO; Claudia Fajardo-Lira, PhD, associate professor, Department of Family and Consumer Sciences, California State University, Northridge; Samantha M. Henley, human nutrition and dietetics student, Department of Health Professions, Metropolitan State College of Denver, Denver, CO; Mike Bizeau, PhD, associate professor, Department of Health Professions, Metropolitan State College of Denver, Denver, CO; and Cynthia Dormer Gillette, PhD, RD, assistant professor, Department of Health Professions, Metropolitan State College of Denver, Denver, CO.
Identification
Copyright
© 2011 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
