Login to your account
Don’t have an account?
Create a Free AccountCultural Competency and Diversity Collection
An Examination of the Sex-Specific Nature of Nutrition Assessment within the Nutrition Care Process: Considerations for Nutrition and Dietetics Practitioners Working with Transgender and Gender Diverse Clients
The Nutrition Care Process (NCP) is the standardized process for nutrition and dietetics practitioners to deliver care.1,2 Nutrition assessment is the first step of the NCP and is utilized to gather and synthesize client data that will ultimately inform a nutrition diagnosis. This step is considered an ongoing process of initial data collection, reassessment, and analysis against reference standards. The eight domains of nutrition assessment are: food/nutrition-related history; anthropometric measure; biochemical data, medical tests, and procedures; nutrition-focused physical findings; client history; assessment, monitoring, and evaluation tools; etiology category; and progress evaluation.The Need to Incorporate Diversity, Equity, and Inclusion: Reflections from a National Initiative Measuring Fruit and Vegetable Intake
Dietary patterns that include fruits and vegetables (F/V) greatly reduce chronic disease risk, but 90% of all adults in the United States do not consume enough F/V.1 Further, long-standing systemic inequities that produce multiple barriers have contributed to low F/V intake (F/VI) among individuals who report low-income or belong to a racial and/or ethnic minority group.2–5 Subsequently, these populations are less likely to meet recommended levels of F/VI and tend to have higher rates of food insecurity, or a lack of ability to access safe, nutritious, and affordable food.English as a Second Language Dietetics Students: Lessons from Nursing to Facilitate Learning Experiences in Dietetic Internships
Diversity in dietetics, as in all health care fields, is necessary to provide quality care to all patients. Social and ethnic differences in health care providers can lead consumers to avoid seeking care or prohibit them from sharing vital data with practitioners necessary for accurate diagnosis and the development of effective treatment plans (1). Registered dietitians (RDs) are needed that have the ability to tailor prevention and treatment strategies to meet the needs of minority groups, especially because many of these groups are at higher risk for obesity, cardiovascular disease, diabetes, and other nutrition-related diseases (1).Navigating Cultural Competency: In Preparation for an Expected Standard in 2010
The term “cultural competency” has been batted around quite a bit in the health care arena in recent years, but what does it mean and how are cultural groups defined? Unfortunately, the explanation one receives ultimately depends on whom is being asked, as there is currently no agreed-upon definition of what it means to be culturally competent and deliver culturally competent care in any of the medical professions, including dietetics, where diet recommendations must acknowledge cultural needs without making assumptions and where the literature on this subject is not particularly robust (1).Is an Overseas Dietetics Career Opportunity for You?
In her job as a nutrition therapist for the expatriate community of Baku, Azerbaijan, Valerie Houghton, RD, travels to oil rigs to do nutrition presentations and marks up photocopies of Russian-labeled foods with English translations. Azerbaijan, an oil-rich country on the west coast of the Caspian Sea, has a long history of Persian and Russian rule—influences that still dominate the local cuisine. Spicy beef, lamb, and poultry are often paired with saffron, spinach, and potatoes, and vodka is the favorite drink.Person-First Practice: Treating Patients with Disabilities
In the increasingly competitive market for American health care dollars—particularly in the current climate of economic upheaval—it is essential that food and nutrition professionals ensure that their services are available, accessible, and appealing to every segment of the population. One such group of potential clients that you should be aware of is people with disabilities. According to the US Census Bureau, approximately one in five Americans has a disability (1). Therefore, food and nutrition professionals can reasonably expect a fair percentage of their patients to have a disability as well.
The content on this site is intended for healthcare professionals.
Copyright © 2023 Elsevier Inc. except certain content provided by third parties.
