Loneke T. Blackman Carr, Yangchao Luo, Chifuniro Chagomerana
Data from the Academy of Nutrition and Dietetics indicates little diversity amongst registered dietitians and students training in nutrition currently and historically. The new national strategy and federal agency priorities recommend diversification of the nutrition workforce as a means of strengthening the practice to meet the needs of a more diverse nation – necessary to address disparities in nutrition and nutrition-related diseases. Importantly, innovation in research results from teams that are diverse, reinforcing the necessity of diversity in the nutrition workforce. We conducted Bridging the Gap 2, an intensive nutrition research program, to recruit undergraduates from groups underrepresented in nutrition and higher education. The 10-week program provided hands-on research experience with faculty mentors, professional development, and exposure to different areas of nutrition and food-related careers. Participants received a complimentary meal plan and housing on the campus of a 4-year university. The pilot cohort (n=6) included mostly women and half identified as Hispanic/Latino. Exit survey data indicated that the majority were somewhat or extremely satisfied with the program. Qualitative responses highlighted areas for improvement including support for transportation costs, a desire for more nutrition education, and more structured daily research activities. At the conclusion of the program 50% of students who were not nutrition majors initially, indicated that they will switch to the major. The pilot nutrition research program generated positive results that indicate the ability of targeted programming to engage those underrepresented in or not studying nutrition and may be important to diversify the nutrition workforce.
营养与饮食科学院的数据显示，目前和历史上，注册营养师和接受营养培训的学生很少具有多样性。新的国家战略和联邦机构的优先事项建议将营养工作队伍的多样化作为加强实践的一种手段，以满足一个更加多样化的国家的需求--这对于解决营养和营养相关疾病方面的差距是必要的。重要的是，研究创新来自于多元化的团队，这也加强了营养工作队伍多元化的必要性。我们开展了 "缩小差距 2"（Bridging the Gap 2）这一强化营养研究计划，从营养学和高等教育领域代表性不足的群体中招募本科生。这项为期 10 周的计划提供了与教师导师一起进行实践研究的机会、职业发展机会以及接触营养学不同领域和食品相关职业的机会。参与者可享受免费膳食计划和四年制大学校园住宿。试点学员（人数=6）大多为女性，半数为西班牙裔/拉丁裔。结业调查数据显示，大多数人对该计划表示 "有点满意 "或 "非常满意"。定性回答强调了需要改进的地方，包括交通费用支持、希望获得更多营养教育以及更有组织的日常研究活动。项目结束时，50% 最初不是营养学专业的学生表示将转到该专业学习。试点营养研究计划取得了积极的成果，表明有针对性的计划能够吸引那些在营养学领域代表性不足或没有学习营养学的学生参与进来，这对于营养学人才队伍的多样化可能非常重要。
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The foundation of World Critical Dietetics is rooted in the belief that food holds influence and power. It holds the power to have positive impacts on a person's quality of life, bring people together, and improve health outcomes. Food embodies not only the biological sustenance for life, but it also holds culture, identity, relationship, and memory. Food is power, and how dietitians wield that power should not be consumed undercooked.
{"title":"Disrupting Expertise","authors":"Rachel Hitayezu, Catherine Littler","doi":"10.32920/jcd.v7i1.2117","DOIUrl":"https://doi.org/10.32920/jcd.v7i1.2117","url":null,"abstract":"The foundation of World Critical Dietetics is rooted in the belief that food holds influence and power. It holds the power to have positive impacts on a person's quality of life, bring people together, and improve health outcomes. Food embodies not only the biological sustenance for life, but it also holds culture, identity, relationship, and memory. Food is power, and how dietitians wield that power should not be consumed undercooked.","PeriodicalId":486847,"journal":{"name":"Journal of critical dietetics","volume":"24 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140753305","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"SWOT I Learned From my Fellowship","authors":"Marie Allsopp","doi":"10.32920/jcd.v7i1.1875","DOIUrl":"https://doi.org/10.32920/jcd.v7i1.1875","url":null,"abstract":"","PeriodicalId":486847,"journal":{"name":"Journal of critical dietetics","volume":"75 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140752754","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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