Symposium Session: Our Foods are Healthy: Culture-Focused Nutrition

This is not a webinar or course for purchase - this is a module for credit claiming for our 2022 Spring Symposium attendees and cannot be purchased or taken by non-attendees. These sessions are exclusive to our Symposium; however, the topics may be revisited in the future in the form of a webinar or self-study course.

Eating healthy is not a “one size fits all” recipe, especially when the US is a melting pot of cultures and experiences. Diversity in nutrition is essential for patient-centered healthcare and dietitians must demonstrate cultural humility, sensitivity, and empathy for every culture.

Unfortunately, only 2.7% of dietitians are African American. For communities of color, working with dietitians that don’t necessarily look like them may cause clients to feel that their food and food preferences are misunderstood. Facing the root cause of the lack of diversity in the field of dietetics - including the systems set up for students, dietetic professionals, and patients of color - must start with the acknowledge of self, policies and regulations, and also include applying that same lens to dietitians’ career choices and personal experiences.

Join Ashley Carter, RD, LDN, and Jasmine Westbrooks, MS, RDN/LDN, CDCES, for a discussion about cultural and racial diversity in the field of dietetics. Competency in and the understanding of diversity and culture should not only be taught in a classroom; it should be a lifestyle and considered a part of the “American culture” as we know it today. Ashley and Jasmine will highlight the impact of educating clients based on their culture and food preferences, as well as the many different factors and socioeconomic barriers that affect people of color as they try to make healthier dietary choices.

Learning Objectives

After attending this session, nutrition professionals should be able to:

  1. Identify linguistic approaches and strategies for effective communication with various cultures and populations. 
  2. Distinguish the differences between cultural humility, cultural awareness, and cultural sensitivity.
  3. Investigate how cultural and ethnic background impact food relationships and food choices and recommend foods from diverse cultures of the African diaspora.
  4. Learn about social and environmental barriers and influences that affect communities with lower socioeconomic status.

Additional Information

Suggested CDR Performance Indicators: 
1.7.2, 1.7.5, 2.1.2, 9.1.2
CDR Activity Type: 
CPE Level: 
Course summary
Available credit: 
  • 1.00 CDR
Course opens: 
Course expires: 

Meet Jasmine Westbrooks, MS, RD, CDCES, and Ashley Carter, RD, LDN, two RDs who bonded together to pursue their passion of preventing chronic disease through nutrition education. Together they are founders and directors of EatWell Exchange, a 501(c)(3) nonprofit that teaches low socioeconomic communities how to grow their own food, cook foods in a healthier manner, and become more educated about their cultural foods.

Jasmine and Ashley teach communities how to make sustainable changes furthermore respecting and maintaining their culture. Over the past four years, they have educated over 6,825 people and fed over 5,057, which includes traveling to Grand Goave, Haiti, for a mission trip in 2018, where the pair initiated a community garden that allows over 65 families to grow and harvest their own food.

The presenters have no relevant disclosures to report regarding this program. They have certified that no conflict of interest exists for this program. View our disclosure policy.

Available Credit

  • 1.00 CDR


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