Login to your account
Don’t have an account?
Create a Free AccountCultural Competency and Diversity Collection
A Call for Action to Address the Root Causes of Racial/Ethnic Health Disparities
Many diet-related chronic diseases disproportionately impact racial/ethnic minority populations, resulting in a higher prevalence of obesity, hypertension, cancer, heart disease, type 2 diabetes, and kidney disease. Consequently, dietitians, nutrition professionals, and food and nutrition practitioners practicing in all sectors—from clinical settings to the food industry, to community nutrition, and nutrition research and advocacy—play an important role in addressing racial/ethnic disparities in diet-related chronic diseases.MSG Is A-OK: Exploring the Xenophobic History of and Best Practices for Consuming Monosodium Glutamate
Until 2020, Merriam-Webster Dictionary has included and defined “Chinese restaurant syndrome” (CRS) as “a group of symptoms (such as numbness of the neck, arms, and back with headache, dizziness, and palpitations) that is held to affect susceptible persons eating food and especially Chinese food heavily seasoned with monosodium glutamate.”1,2 In January 2020, a campaign pushing Meriam Webster to redefine CRS was driven by the assertion that the health consequences of monosodium glutamate (MSG) consumption is very weak, if existent, with the claim itself reflecting racialized, xenophobic undertones.Strategies and Recommendations to Increase Diversity in Dietetics
As the population in the United States becomes more diverse, health professions in the country require a diverse workforce to ensure proper and more personalized care for patients.1 Currently, whites account for more than 80% of the health professional workforce, whereas minorities are underrepresented in the field.
Copyright © 2023 Elsevier Inc. except certain content provided by third parties. The content on this site is intended for healthcare professionals.
