Nineteenth International Conference on Diversity in Organizations, Communities & Nations

Abstract

Food is unique to different cultural groups, and nutrition experts have to be culturally competent in recommending appropriate foods to support the health and wellbeing of diverse populations. The perspectives of students of colour and ethnic minorities are essential in understanding what, if any, barriers may exist. However, research in the field of Canadian Dietetics has yet to gather the experiences of students of colour, which is a missing piece of knowledge in the profession and education. Therefore, the imbalance between cultural competence knowledge and diversity in the dietetic profession takes away from delivering suitable health care to the multicultural Canadian population. A mixed-methods design collected demographic data, and qualitative interviews from students enrolled in all four undergraduate dietetic programs located in Maritime Canada. The theoretical framework of critical social theory and feminist perspectives ground the research and analysis of results. This study promotes critical perspectives of race and from students of colour and ethnic minorities’ dietetics education, with the potential to increase diversity in the profession.