Gender Identity: A Culture with Unique Nutrition Concerns

Wellington, Chris M; Bilyk, Hope T.

doi:10.1016/j.jand.2012.06.069

Cited by 2 publications

(1 citation statement)

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“…Previous research also indicates that the LGBQ+ and Trans community is usually overlooked by accredited dietetics programs and a large majority of RDNs are not trained to interact with people with people in the LGBQ+ and trans community (Douglass et al, 2020; McCabe et al, 2020). One limitation to educating and training dietetic professionals to work with the LGBQ+ and trans community is the lack of research within this community, as most United States nutritional practice research studies about this community are published after 2018, highlighting the limited evidence base available (Arikawa et al, 2020; Douglass et al, 2020; Rahman & Linsenmeyer, 2019; VanKim et al, 2017; Wellington & Bilyk, 2012). The lack of education and resources to serve the LGBQ+ and trans community is likely resulting in an underprepared workforce of dietetic professionals.…”

Section: Discussionmentioning

confidence: 99%

Nutrition Professionals Feel Underprepared to Serve Persons With Marginalized Identities

Burt

Losak

2022

Pedagogy in Health Promotion

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With increasing attention on diversity, equity, inclusion (DEI), it is necessary that nutrition professionals are educated and trained to provide inclusive care for all individuals. Yet, little is known about how nutrition students are educated and trained to serve persons with marginalized identities. Using the Diffusions of Innovations Theory, the purpose of this study is to identify early adopters of inclusive approaches to dietetics care and understand their preparedness to serve marginalized persons. This descriptive pilot study used a virtual intercept interview approach using poll style questions in a Facebook group (#InclusiveDietetics) dedicated to sharing content about DEI in dietetics, as members of the group were identified as “early adopters” of inclusive care. Five questions assessed the type of education, diversity of educators, and sources of information that nutrition professionals used to learn to serve marginalized clients. Descriptive statistics (counts and frequencies) were used to analyze the data. About 79.31% of participants reported receiving no education or training from their accredited dietetics programs interacting with patients with mental disabilities, physical disabilities, identifying within the LGBQ+ and Trans community, and of different cultural/racial/ethnic backgrounds. When they received it, nearly 75% of participants reported receiving training on working with patients of different racial/ethnic backgrounds but only 5.56% reportedly received training to serve persons within the LGBTQ+ community. Nutrition professionals feel prepared to interact with marginalized groups to some extent; however, more research, education, and training are needed to develop best practices and adequately prepare professional to serve marginalized patients.

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