Developing Culturally Responsive Practices for Nutrition Students and Dietetic Interns: An Instructor’s Guide

The field of nutrition and dietetics has expanded significantly over the past several decades, and the registered dietitian (RD) has endless options to choose from when it comes to having a successful career. However, diversity in our field and didactic programs in dietetics (DPD) do not match the growing diversity of our country. Being able to interact effectively with others from different cultures is vital for the RD, and training future RDs becomes a challenge when there are no standardized guidelines for cultural competence training. 

Additionally, the RD needs to work continuously on individual cultural competence skills. This course will help you understand terminology associated with cultural competence and assist with improving personal skills, as well as those of nutrition students. If service-learning experiences are of interest, chapters six and seven provide guidance for the planning process.  
 

Learning Objectives

After completing this activity, nutrition professionals will better be able to: 

1.    Examine the lack of diversity in the field of dietetics and DPD program enrollment and propose support for possible causes.
2.    Apply terminology related to cultural competence to events and situations occurring in personal and professional life.
3.    Implement culturally responsive care and teaching practices in professional practice.
4.    Employ the RESONSIBLE acronym to create a self-improvement plan.
5.    Develop class curriculum and service-learning experiences based on models of cultural competence.

Additional Information

CDR Activity Type: 
102
CPE Level: 
2
Course summary
Available credit: 
  • 11.00 CDR
Course opens: 
07/08/2026
Course expires: 
07/07/2029
Cost:
$109.95
Rating: 
0

Michel D. Harris, DCN, MS, RDN, LD, CDCES, has a 25-year history as a Registered and Licensed Dietitian. She started teaching in 2008, and has had a 10-year career at Dominican University as an Adjunct, Lecturer, and as of 2022, an Assistant Professor. During her doctorate program, she created a service-learning experience in New Orleans which has been occurring every summer since 2022. Her interests lie in expanding diversity in the  field of dietetics and dietetic programs. She also works as a Diabetes Care and Education Specialist in the inpatient setting, consults for senior living facilities, and serves as the DPD Director at her University. 

Disclosures:
Michel D. Harris, DCN, MS, RDN, LD, CDCES, faculty for this activity, has no relevant financial relationship(s) with ineligible companies to disclose. 

The planners for this educational activity have no relevant financial relationship(s) with ineligible companies to disclose. 

An “ineligible company” includes any entity whose primary business is producing, marketing, selling, re-selling, or distributing healthcare products used by or on patients. 

In support of improving patient care, Great Valley Publishing Company (publisher of Wolf Rinke Associates) is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC), to provide continuing education for the healthcare team.

This activity will also award credit for dietetics (CDR CPEU).

RDs and DTRs are to select activity type 102 in their Activity Log. Sphere and Competency selection is at the learner’s discretion.

Available Credit

  • 11.00 CDR

Price

Cost:
$109.95
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