CEUs ARE NO LONGER AVAILABLE FOR THIS WEBINAR BUT YOU CAN STILL PURCHASE THE RECORDING BELOW!

Thursday, December 6, 2018 | 1:00-2:00 PM EST

Lack of diversity in dietetics educational and training programs has been an issue that has persisted for years. In this webinar, Dr. Kate Burt discusses the various barriers to diversity in the dietetics profession and strategies that dietetics professionals can take to create environments that promote diversity.

This webinar has been approved for 1 CEU by the Commission on Dietetic Registration.

Webinar Objectives

• Describe barriers to increasing diversity in dietetics and contextualize those barriers in relation to other health professions (nursing, social work, and medicine).

• Explain how the new 2024 standards for becoming an RDN presents opportunities and challenges to increasing diversity.

• Identify actions that students, educators, or practitioners can take to promote diversity and inclusion.

Learning Needs Codes

• 1040: Cultural sensitivity

• 6050: Instructional materials development

• 1000: Professional skills

Performance Indicators

• 3.2.1 Advocates for, and participates in, activities that support advancement of the profession.

• 9.4.4 Adjusts education plan to meet the needs of the individual, group and population.

• 9.4.6 Uses socially and culturally appropriate strategies in order to respect diverse cultures and values.

Speaker’s Bio

Kate Gardner Burt, PhD, RD is an Assistant Professor at Lehman College, City of New York in the Bronx, NY and a Registered Dietitian and Culinary Nutritionist. She teaches courses in public health and community nutrition and cultural foods and sustainability. Dr. Burt’s research broadly aims to reduce racial and ethnic inequities in community food systems. She does this by exploring strategies to strengthen efforts to grow food locally and improve community cohesion and social connectedness to build a more just food system. She also aims to reduce inequities in food systems by increasing opportunities for low-income people of color to excel in dietetics and food-focused careers. She takes a mixed methods, community-based approach to research and currently works with several New York City based non-profit organizations. Dr. Burt received her BS in film and television from Boston University and her MS in exercise physiology and nutrition, RD and PhD in food and nutrition policy from Teachers College, Columbia University. Her first cookbook was published in 2015 by Sterling Publishers, a subsidiary of Barnes and Noble.

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