Ventures
MEMBERSHIP 2021 | VOLUME XLVI | NUMBER 4
In This Issue: Letter From the Editors � � � ����������������2 From My Heart to Yours � � � �������������� 3 Best Practices for Dietitians Working With Diverse Populations �������������� 4 An Interview With Vanessa Rissetto: Fostering Diversity at School, Work and in the Media ������ 6 A Nutrition Problem We Can No Longer Ignore ������������� 8 Excluding Cultural Food in Your View of Health Is Harming Clients � �� 9 My Journey as a Black Dietitian ���� 10 Quotes & Quick Tips for Diversity in Dietetics � � � � � � � � �������������� 12
Dietetics: AS P I R I N G TO B ECO M E A N I N C LU S I VE , EQ U I TA B L E A N D D I VE RS E CO M M U N I T Y
A Message From the NE Chair � ������� 13 Let's Get Social � � � � � � � � � � � � � � �������������� 15 Renew Your Membership to Nutrition Entrepreneurs ������������ 16
Ventures
Letter From the Editors
MEMBERSHIP 2021 A L E N A K H A R L A M E N KO EDITOR
MS, RD, CDN NEWSLETTER EDITOR
Alena Kharlamenko, MS, RD, CDN
INCOMING EDITOR Jessica Beardsley, MS, RD, LDN
EDITORIAL BOARD, 2020-2021 Nicole Rodriguez, RDN, NASM-CPT Amanda Sauceda, MS, RDN, CLT Lisa Jones, MA, RDN, LDN, FAND Emily Merklen, MS, RDN Cathy D’Orazio, MS, RDN, LDN Lauri Egan, RDN, CPT The newsletter pertains to the Nutrition Entrepreneurs Dietetic Practice Group of the Academy of Nutrition and Dietetics and reproduction rights are reserved. Publication of an advertisement in the Ventures newsletter should not be considered as an endorsement of the product or advertiser by the DPG. Viewpoints and statements in this newsletter do not necessarily reflect policies and/or positions of the Academy of Nutrition and Dietetics. © 2020 Nutrition Entrepreneurs. All rights reserved.
WE WELCOME INPUT FROM OUR MEMBERS. PLEASE CONTACT THE EDITOR: Alena Kharlamenko, MS, RD, CDN newsletter@nedpg.org
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J E S S I CA B EA R DS L E Y MS, RD, LDN INCOMING NEWSLETTER EDITOR Hello, fellow Nutrition Entrepreneurs! We are excited to share this very special issue with all of you. Our goal for this Ventures newsletter issue is to state some challenging issues related to race in dietetics. In this edition we are specifically looking at the experiences of Black dietitians. We aim to lay the groundwork for change and growth by raising awareness, spark introspection and challenge the status quo. We admit that there is a lot more to say, discuss and wrestle with in regards to social justice…this is just a start. Let’s come together in conversation. A highlight of what’s to come in the pages ahead: Caree Cotwright shares a glimpse of her experience of being a Black dietitian, a professor and a community servant striving to make the world a better place. Alena Kharlamenko, MS, RD, CDN, is the founder of alenamenko.com, a food and nutrition blog where she publishes healthful, plant-forward recipes and makes nutrition approachable with easily digestible information. She serves as a nutrition consultant for brands and is also a freelance writer. When not in front of her computer or recipe testing, she can be found hiking, exploring the outdoors or diving into the vast culinary scene that makes up New York City.
Kim Rose and Julie Lanford discuss best practices for dietitians working with diverse populations and resources that may help. In an interview with Adrian McDermeit, Vanessa Rissetto gives us an insight into her day-to-day life balancing her many professional commitments and shares what nutrition entrepreneurs and students can do to change the face of nutrition and dietetics. Jasmine Westbrooks discusses the effects of social determinants of health on diverse populations and ways to create inclusion in dietetics. Brianna Theus shares ways to be more cognizant and inclusive of cultural foods in our nutrition recommendations. Lauren Swann shares her journey as a Black dietitian and the experiences she has endured in her long and tenured career. Last, but not least, this issue is finished off with tips provided by BIPOC dietitians on various issues related to diversity in dietetics. Nutrition Entrepreneurs is donating $1,500 to Diversify Dietetics to support the amazing work of advocating for and mentoring dietitians of color.
Jessica Beardsley, MS, RD, LDN, empowers her clients to be free from dieting by building food confidence and intuitive eating in her private practice in Chapel Hill, North Carolina. Jessica is passionate about providing her clients with strategies to fuel themselves well and honor their hunger. When she’s not counseling others in nutrition you may find her dancing with her kids, jumping on the trampoline or singing along with a Broadway musical.
A Helpful Guide as You Read the Issue y BIPOC: This acronym
stands for Black, Indigenous and people of color. y POC: This acronym stands for people of color. y Diversity: Diversity refers to a range of human differences including but not limited to race, ethnicity, gender, gender identity, sexual orientation, age, social class, physical ability/attributes, religious or ethical values system, national origin and political beliefs. y Racial disparity: Refers to the imbalances and incongruities between the treatment of racial groups, including economic status, income, housing options, societal treatment, safety and other aspects of life.
y Inclusion: This is very
different from diversity. Inclusion is when everyone feels equally empowered to speak up. y Implicit bias (aka unconscious bias): Implicit or unconscious biases are social stereotypes that we form without conscious awareness. These are unconscious beliefs about various social and identity groups. We all have bias and it is important to be aware of this. y Systemic racism: Also called “institutional racism,” systemic racism has been defined as “systems and structures that have procedures or processes that disadvantage African Americans” (NAACP President Derrick Johnson).
y Microaggressions:
Microaggressions are the everyday slights, indignities, put downs and insults that people who are marginalized experience in their day-to-day interactions with people. y Privilege / Oppression: A privilege is a right, advantage or immunity available only to a person or group. Due to structural norms of society certain groups of people experience certain benefits. On the other side of this is oppression: When certain groups experience greater difficulties than others.
From My Heart to Yours CA R E E J. COT W R I G H T PHD, RDN NE DIVERSITY LIAISON
I must give credit to the song artist, Laura Izibor, for the title of this article. Laura sings one of my favorite joyful place songs entitled “From My Heart to Yours.” Upon hearing the first note of the song, I’m automatically belting out, “From my heart to yours, I give you my soul.” It’s the type of song that makes you stop and throw your hands in the air when you’re out shopping without even thinking about who’s looking. I’m hoping you can relate. I’m hoping that you, too, have a joyful song that makes you want to dance like nobody's watching.
Common threads like our favorite “jams” help us to connect. Despite our differences, we can always find commonalities if we seek to understand. In this spirit, I aim to share a glimpse into my experience of being a Black dietitian, a professor at a place where many of my peers and students don’t look like me, and a community servant striving to make the world a better place.
I love what I do. I wish I could tell you that I always knew I wanted to be a dietitian and that it’s an occupation that was promoted to me as a child, but that isn’t true. I stumbled into dietetics after realizing that I did not want to pursue a career in medicine. My beloved alma mater, Howard University, offered a nutrition major but I had no idea that it existed. This may sound surprising at first glance; however, considering that only about three percent of dietitians are Black, it makes a ton of sense. I decided to pursue an MS and subsequently a PhD in nutrition because I have ALWAYS loved nutrition. Growing up, I loved cooking and being in the kitchen with my mama, Josephine W. Jackson. I started making cornbread when I was around five years old. Mama taught me to grease the muffin pan and follow the directions on the back of the Jiffy box to a “T.” Later, she taught me how to make hoecakes from scratch, a recipe I hold dear to my heart. Now, if you’re not from the South, hoecakes are cornmeal cakes that are lightly fried in
an iron skillet. You haven’t lived until your taste buds sing the song of enjoying hoecakes and Josephine’s collard greens. My mouth waters just thinking about it. Even at a young age, while I was learning the Southern cooking traditions of mama and my grandma Mable, I felt that food was one of the most intimate ways to demonstrate love for others. The idea of teaching others how to love food and themselves by making healthy choices sounded like a dream to me. The Black tradition of cooking is steeped in making do with what we had, and my goodness, we always managed to exceed expectations. The flavors, the spices, the culture and the conversations are all a part of my experience. I bear this experience in my practice as a community-engaged scholar when I approach communities of color about food choices. I am careful to leave judgment and condemnation at the door as I enter into authentic conversations about assets and barriers related to food sovereignty.
Health equity in dietetics will not advance without each of us playing a vital role.
As we forge through the unprecedented need for diversity in the field of dietetics, we should all be reminded of the needs of the diverse population we serve. As a professor, I mentor Black students and encourage them to create sustainable solutions to many of the issues surrounding communities of color related to food access and nutrition security. While I am passionate about the mentorship of college students, I also realize the need to reach fiveyear-old Black children learning to cook in their mamas’ kitchens and tell them that nutrition is a career choice. The face of dietetics has
not changed in decades. Now is the time to change; so I ask,
“what will you be inspired to do?” I stand in awe of the work of many Black dietitians such as Roniece Weaver and Fabiola Gaines of Hebni Nutrition in Orlando, Florida, whom I have witnessed empowering communities of color. I am inspired by trailblazers like Tamara Melton and Deanna Belleny, co-founders of Diversify Dietetics. These dynamic RDNs saw a need and created an organization with the mission of “increasing the racial and ethnic diversity in the field of nutrition by empowering nutrition leaders of color.” Seeing new leaders like Melton and Belleny pick up the baton to advance health equity and encourage aspiring RDNs of color makes me so hopeful and proud. In the coming years, my vision is to make monumental strides as practitioners, lovers of food and lovers of people, to simply do the work. Self-discovery work is essential to illuminate the interwoven biases that we bring to the table, despite the good intentions we have to partner with and serve communities. Health equity in dietetics will not advance without each of us playing a vital role. One of my favorite quotes from educator Lila Watson states, “If you have come here to help me, you are wasting your time, but if you have come because your liberation is bound up with mine, then let us work together.” I hope you can relate. I hope that you feel connected to the premise that this work needs to be done. I hope you will do the work with joy, humility and understanding because our communities are watching and desire to thrive. From my heart to yours, Caree J. Cotwright, PhD, RDN Caree J. Cotwright is a registered dietitian, lover of food and cooking and an assistant professor at the University of Georgia.
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Best Practices for Dietitians Working With Diverse Populations K I M B E R L E Y ROS E - F RA N C I S RDN, LD, CDCES NE HUB MANAGER
J U L I E L A N FO R D MS, RD, CSO, LDN
We get it! Speaking about diversity and promoting equity and inclusion are hard, especially if you're a White dietitian who's uncertain about where to start for fear of offending someone. However uncomfortable, we must have these conversations because diversity, equity and inclusion uplift the profession. They also make us better practitioners for the clients we serve and make the world a better place for all. Here are a few of Julie and Kim’s “best practices” for working with diverse populations:
RECOGNIZE YOUR "HOME CULTURE."
First of all, be self-aware as to what culture(s) you self-identify and are most comfortable in. Understanding your own culture helps you be aware of the similarities and differences between cultures. Your “home culture” may be influenced by your ethnicity, race, heritage, country of origin, area of the country or other factors.
BE CURIOUS.
Becoming more aware of the similarities and differences between cultures can be fun and informative. Be curious with your clients as you explore what their cultural food norms are and how their practices contribute to nutrition intake. While it’s important to be aware of differences among racial and ethnic groups, avoid making assumptions based on that. Instead, just ask good questions. Ask open-ended questions such as “tell me about how you make that,” or “what do you eat on a typical day,” or “how do you feel after you eat your typical breakfast?”.
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CELEBRATE DIFFERENCES.
We’re all familiar with differing food preferences. Some are cultural, but many are cross-cultural and are simply personal preferences. For the most part, one preference isn’t necessarily better than another. Find ways to celebrate different nutrition preferences and avoid any broad-stroke statements labeling a food or recipe as unhealthy.
FIND THE RIGHT PERSON/ PEOPLE TO BRING THE MESSAGE TO YOUR AUDIENCE.
We know this is easier said than done. When planning programs or working in the community, the best practices involve peer educators or healthcare providers who match the culture of your intended audience.
For White dietitians who are working with programs that intend to reach minority audiences, we must recognize when we don’t fit that need. Surrounding yourself with advisors and seeking to employ or partner with individuals who do meet that need are essential. Being able to speak another language, or looking like someone from your intended audience, is helpful, but is not equal to having an “insider” perspective. Be honest about what audience you are trying to impact and whom you need on your team to help communicate with your audience and earn trust. For example, Julie has had to recognize that although she is White, she was
not raised in the South and was not educated or aware regarding rural food practices in North Carolina. In addition, she coordinates programs to reduce cancer risk among minorities in her community and utilizes community health workers to teach the classes. Kim, although she presents as Black and was born in Jamaica, has learned more about African American food practices in Florida since starting her career. Both of us have benefited from drawing on the expertise of coworkers, community partners and other providers who can help plan and implement programming in the most culturally sensitive way possible.
MENTORING FOR A DIVERSE FUTURE.
In order for our profession as a whole to be better equipped to promote the health of a diverse population, we need to reflect that diversity - diversity from the standpoint of race, ethnicity, culture, gender, ability and size. This leads us to the conclusion that many dietitians have been talking about for years: We need to continue the work to diversify our profession! Because let’s be honest; our dietitian circles are often predominantly White women.
BUT HOW?
There are many people doing the work of diversity and inclusion in dietetics. We encourage you to join with their work and do your one or two small things to make a difference. 1 Get involved: Become a mentor to an “RD-to-be'' of color. Working with the next generation of nutrition experts gives new perspectives through diverse mentor/mentee relationships. As a young Black novice during her internship, Kim had a White dietitian mentor who gladly offered her time, expertise and encouragement. She appreciated her varied, yet practical, view of dietetics as it proved priceless to her and her career. Diversify Dietetics and most dietetic practice groups (DPGs) have mentorship programs. Truth be told, we're all priceless resources for the next nutrition professional because we all have unique experiences and valuable points of view.
Just imagine whom you could help. For more information about Diversify Dietetics, visit its website: diversifydietetics.org/mentor-program 2 Join a member interest group (MIG). Fun fact: MIGs are available to engage participants from a variety of cultures, races and/or ethnicities. Current MIGs offered to Academy members include Asian Americans and Pacific Islanders (AAPI), Indians in Nutrition and Dietetics (IND), Latinos and Hispanics in Dietetics and Nutrition (LAHIDAN), and National Organization of Blacks in Dietetics and Nutrition (NOBIDAN). Interested in joining? Visit this website: eatrightpro.org/ membership/academy-groups/ member-interest-groups A suggestion for people who want to join an MIG but don’t identify with the particular group represented. Be sure you are joining for the purpose of listening and understanding different perspectives and experiences. Spend time with the suggested reading list before asking group members to educate you. 3 Support Diversity Initiatives. Using your money, voice and time to intentionally support diversity initiatives will make sure that groups and initiatives focused on diversity are long-lasting and held accountable to help grow our field. Developing a diverse profession takes time and dedication. Honest communication and mentorship are key. Don't be afraid to get involved and start the conversation.
MORE RESOURCES y AND Diversity and Inclusion Committee: eatrightpro.org/ leadership/governance/committees/ diversity-and-inclusion-committee y BADD (Boston Alliance for Diversity in Dietetics): sites.bu.edu/badd/
Kim Rose is a Black Floridian who was raised by Jamaican immigrants. Since working as a dietitian, she has learned that you can’t generalize about people’s food preferences based on their race or ethnicity.
Julie Lanford is a White North Carolinian who was raised in California by parents from the Midwest and Pacific Northwest. She has learned that Southerners love greens and beans and gardenfresh veggies. They know how to cook them and love to eat them
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An Interview With Vanessa Rissetto: Fostering Diversity at School, Work and in the Media VA N E S SA R I S S E TTO MS, RD, CDN
ADRIAN MCDERMEIT STUDENT
Vanessa Rissetto didn’t get where she is today by blending in. From our conversation, it is apparent how her achievements are hard-won and how her boldness continues to serve her success, and also naturally makes her a driving force for diversity in dietetics as a Black dietitian in a visible space. She has an impressively varied yet complementary background and skillset, having earned an undergraduate degree in history at Fordham University that honed her literary skills, to her work in the corporate marketing world after earning her master’s degree in marketing from New York University. Through her own evolution in nutrition and wellness, working with one of the top New York City dietitians, she honored her long-standing love for science and broke into the field of dietetics, earning her RDN credential and developing her professional skills through NYU and Mount Sinai Hospital.
Today Rissetto’s days are dedicated to Culina Health, the nutrition coaching and education business she cofounded, along with her role as the director of the dietetic internship at NYU Steinhardt. Here Rissetto gives us a glimpse into her day-today, including how she continues to manage it all, and how we as nutrition entrepreneurs and students can take her lead when it comes to changing the face of nutrition and dietetics.
They sent me to the best schools, and I vacationed in Europe and spoke French and was very obedient, and my parents thought that grace and manners and class and culture would transcend race and that my White counterparts would see me as equal and that’s not the case.
Q: Your background is varied and impressive. You’ve worked in both the corporate marketing world and now in nutrition and dietetics. In your studies, did you see yourself represented? What has been your experience?
VR: I had a difficult time in corporate America because there is a maturity factor there, of course, but I saw my White counterparts behaving “badly” and not being held to the fire where everything I was doing was scrutinized. I never understood that was a race thing. I thought it was a “me” thing. Now at NYU, in my department, I have never felt like there was racism; I just feel that because there wasn’t a push [towards inclusivity] until this past summer, they weren’t pushing either. And that is not just here; that is everybody.
VR: I grew up in the ‘90s. I started college in 1996. Black people weren’t really in leadership, and that was common happenstance, and if they were, they had to have very advanced degrees. So this is why my parents thought I had to be a doctor or a lawyer, right? I’m first-generation. My parents are from Haiti and they hold advanced degrees; my mom is a nurse and my dad is an engineer.
Q: How about in the professional world. What has been your experience there?
Q: Building on the topic of NYU and the dietetic internship you direct, what is the current picture there as far as diversity? VR: So, I don’t know what you look like when I read your application. We don’t talk about race. When I see you, and I see that you’re a person of color, that’s great. My last class was pretty diverse. I have four men, two people of color and one person who identifies as LGBTQ. That just happened. The class that is coming up, I have one male and two who are Hispanic. So, it is just where it lands. We need to do more recruiting at NYU, which we were doing until COVID hit, but then of course it was kind of hard to get out and meet people. Me personally, I am recruiting [diversity] because I am out there in the media talking about how I am the director of the dietetic internship at NYU, and many students of color reach out to
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me to say that they are interested and they saw me and they want me to help talk it through with them. So that is one way I am helping diversify the pool.
Q: That brings up an interesting point. These students of color see you representing the field in a very visible way and it encourages their recruitment into the profession. How does that compare to what you’ve experienced in the past? VR: In the past, nutrition has seemed very elitist, very wealthy, very White. Very unrelatable. And that is not what the population is, right? So how could people feel comfortable going to a dietitian if they don’t see enough like them, and also, how can you want to be a dietitian if you don’t see anyone who looks like you in leadership? Until this past summer, there was no space for a Black dietitian. There just wasn’t. Then when everything happened, there had to be a change. So because of that, more BIPOC (Black, Indigenous and people of color) dietitians could be heard.
Q: It is hopeful to hear that there is a shift being made toward representation. What continues to drive that forward? VR: It is about us as a profession. Like I mentioned, for a long time nutrition seemed very elitist and very restrictive. But now with the advent of Instagram and things like that, you’re seeing more people of color, more men, just different people. That is the pull. That needs to continue.
Q: You are seen as part of that push forward with your visible role at NYU. How about with Culina Health; do you actively try to reach diverse clientele? VR: We put our money where our mouth is. We are 95% insurance-based so we can reach the masses that way. People call and say they read about me in an article or saw Tamar [my business partner] on TV. There are only 75 Black dietitians in New Jersey and 315 Black dietitians in New York, so we can’t see everybody. And 81% of registered dietitians currently are White women. I train my staff in cultural competency and we have weekly supervision and we talk all the time. I make sure I talk with [my staff] about their language. So that is the way we reach as many people as possible.
Q: This has been a thought-provoking and interesting conversation. What can you leave us, as students and nutrition entrepreneurs, with? What do we need to know regarding diversity and the field of dietetics? What do we need to think about? VR: Really being open and seeing the patient as a person first. And it’s hard because I’m not talking about what you look like; we all have these preconceived notions. Not everybody is going to be like us, so give everybody grace. They’re trying as hard as they can, and even if they are not trying, that is just a defense mechanism because they are afraid or whatever else. There is always a story. It is not our job to get everyone’s story because we wouldn’t be able to do our jobs effectively and efficiently. But understand that there is a story. Vanessa Rissetto, MS, RD, CDN, is the dietetic internship director at NYU and the co-founder of Culina Health in New York. Vanessa was named one of the top five black nutritionists by Essence magazine. While she holds a master’s degree in marketing, her first true love is science and helping make a positive impact on people as they navigate their way through understanding nutrition.
Adrian McDermeit is a distance student at Kansas State University working through a DPD completion and Master of Science in nutrition, dietetics and sensory sciences. She holds an undergraduate degree in journalism from Kansas State University and hopes to combine her love for writing and nutrition in her future career. She lives in St. Petersburg, Florida, with her two children and husband.
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A Nutrition Problem We Can No Longer Ignore JAS M I N E WE ST B RO O KS MS, RD, CDCES
I never knew how much social determinants of health would ultimately affect the way I looked at food, health and my family’s well-being until I started to observe the differences in the environment. Growing up, I loved spending time with my grandparents, from weekend walks to the corner store market to the endless positive energy of my cousins during the summer. Walking to the nearest convenience store was always a treat for me because that meant that I could get the sweetest pastry and treats I wanted. It was not until later in life that I realized that these convenience stores basically had the sweetest but most unhealthy options available to an entire neighborhood of people who suffered from type 2 diabetes, heart disease and cancer. It was not until I got older and became more exposed to other parts of the city that I noticed even the nearest grocery store had limited options compared with other well-stocked grocery stores that had healthier options in non-Black neighborhoods. Even after putting the pieces together of my observation, family members and friends started to die from certain medical conditions that could have been prevented with exposure to healthy options, but also exposure to being taught how to properly prepare healthy foods. Social determinants of health have now exploded into a hot topic related directly to health outcomes for many Americans. As defined by Healthy People 2020, social determinants are conditions in the environments in which people are born, live, learn, play, worship and age that affect a wide range of health, functioning and quality of life (QOL) outcomes and risks.1
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We aim to bridge the health gap between better health outcomes and chronic conditions in a country where your zip code predetermines your health condition.
Examples of social determinants include the availability of resources to meet daily needs (like healthy food), access to education, economy and jobs, quality of education, communitybased support, transportation, social norms and altitude, culture, language and much more.1 Longevity and
quality of life are directly affected by social determinants of health, but why do we blame patients for their choices in food or behavior when often our environment and upbringing are in so many ways directly tied to future health outcomes for generations? Nutrition became more complex not because there was a new nutrient discovered, but because there are so many factors that more nutrition professionals have become aware of that determine why we eat foods and develop certain lifestyles and behaviors. It is not about the upbringing, but the delivery of information from other healthcare professionals that impact the behaviors of the community. While working for a communitybased facility in Florida as a nutrition educator, I noticed that people
of color (POC) were often educated to eat foods that they were not familiar with or accustomed to. They would often leave confused, discouraged and frustrated due to the lack of knowledge, empathy and unrealistic expectations placed on their ability to be healthy.
My experiences before I became a dietitian have shaped me to know the true value of my profession. I’m currently serving as a co-founder and director of EatWell Exchange Inc., which stemmed from two Black dietitians seeing a common problem and willing to create the solution to educate a better community. We are a 501(c)(3) nonprofit organization that provides nutrition education and promotes access to healthy food with a focus on culture. We aim to bridge the health gap between better health outcomes and chronic conditions in a country where your zip code predetermines your health condition. My business partner and friend, Ashley Carter, and I know that representation matters. We are two proud dietitians happy to serve POC because we understand the lack, and even when we do not understand, we put empathy before pride. Keeping these things in mind, we have been able to serve over 5,000 people nationally and internationally. Creating inclusion in dietetics is a priority and requires a deeper, honest, transparent look into the policies and procedures that have shaped the dietetics profession from the start. Unfortunately, there is no one answer that will fix the lack of diversity in dietetics but there must be constant changes to create progress.
Creating inclusion in dietetics is a priority and requires a deeper, honest, transparent look into the policies and procedures that have shaped the dietetics profession from the start.
y People must be willing to have the uncomfortable conversations even if they have different life experiences in their journeys to become dietitians.
interest groups (MIGs) to see what other strategies are in process and become actively involved in volunteering.
y Historically Black Colleges and Universities’ dietetic programs are being cut due to lack of funding and support - we could contribute to these programs.
y Contribute more substantial resources to Africa American student interns beyond existing scholarships or even fund a student’s attendance to FNCE® or fund their RD exam cost.
y Include dietitians from all ethnic groups in leadership and other visible roles.
y Last, create sustainable partnerships between MIGs and DPGs related to the work of the D & I Committee and the Diversity Task Force.
y Do not only reach out to people of color regarding expertise in cultural diversity and inclusion but also regarding their expertise in specialties of nutrition such as diabetes, oncology or eating disorders, etc. y Get involved with member
REFERENCES:
1 Office of Disease Preventions and Health Promotion. Healthy People 2020. Social Determinants of Health. healthypeople.gov/2020/ topics-objectives/topic/ social-determinants-ofhealth. October 8, 2020.
Jasmine Westbrooks is the co-founder and program director of EatWell Exchange Inc., a nonprofit organization that provides nutrition education to low socio-economic populations with a focus on culture. Her nonprofit teaches communities how to make sustainable changes furthermore respecting and maintaining their culture. Jasmine’s specialties include diabetes education, healthy cooking, meal planning, childhood obesity, community nutrition and heart disease. Her interest in nutrition blossomed from health problems dominating her family's life that could have been corrected through preventive diet measures.
Excluding Cultural Food in Your View of Health Is Harming Clients BRIANNA THEUS RDN, CDN
We often tell clients and patients not to vilify their food choices. We tell them that all foods fit and there’s no such thing as good or bad foods. A client comes in to see you and tells you that they would like to start eating “better” (whatever that means to the client). What do you tell your client? Do you tell them to start adding in more fruit, vegetables and fiber? Do you give the client examples? Do the examples reflect how your client eats or do they reflect how you eat? I have had many clients come to me saying that they met with a dietitian and were told to remove foods from their cultures and start incorporating things that they don’t typically eat because they are not part of their heritage. When I hear that, I’m not surprised. I, like I’m sure many of you, was taught in school the typical way that everybody “should” eat. If you’re eating white rice, you should switch to brown rice OR you should have quinoa instead of rice altogether. Now we hear from influencers, friends and family that we should only eat cauliflower rice or rice made from
some other vegetable. Just in those suggestions alone, white rice, which is a staple ingredient in so many cultures, has been vilified and the perpetuation of a food being “bad” continues. When people see their foods represented as unhealthy, it seems like they have a choice to make between eating their cultural foods and being healthy. Our traditional nutrition education is not inclusive of other cultures and it’s affecting our clients.
So what do we do now? The first step is to realize that food is more than just nourishment. Food is culture. Food is family. Food is memories and so much more. Food is not meant to be something that’s stressful or causes a moral dilemma. When we counsel clients and tell them to start incorporating foods that are not typical for them, this increases stress and the feeling that they need to change who they are and what they do in order to fit in with American standards. That leads to my next point: there’s more than one way to eat. The way you eat is not the way I eat. The way I eat is not the way my clients eat.
Ask your clients what they typically eat before giving suggestions. If you want them to start adding in more vegetables, ask them what vegetables they’re familiar with instead of telling them exactly which ones to add. Do your own research and don’t expect your client to give you all the answers. However, when clients are telling you something, listen to them. Try the foods for yourself. Remember that there’s more to a culture’s food than the Americanized restaurants that you see. Taco Bell and Chipotle do not represent Mexican food.
Do more. Do better. Research and listen. There’s more to food than what you know. Brianna Theus is a registered dietitian located in Connecticut. She is the owner of The Celestial Life where she works with BIPOC who struggle with eating disorders and disordered eating to help them learn to develop a relationship to food, their bodies and their culture.
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My Journey as a Black Dietitian L AU R E N SWA N N MS, RD, LDN PAST NE CHAIR
My journey as a dietitian began in the fall of 1977 in a coordinated undergraduate program majoring in medical dietetics at the Historically Black College and University (HBCU) Howard University. I’d also applied to Penn State University but Howard offered me more in scholarship money and I’d wondered what it felt like to not be a minority. I’d been living in predominantly White middle-class suburban Philadelphia all of my 17 years, though until I was ten years old, it was in the country’s first intentionally integrated community, Concord Park, in Trevose, Bucks County. The reason why I cherished my Howard experience is summed up in a quote from an HBCU documentary when a student expressed that they “no longer felt self-conscious from being the only Black person in the room.” Until my HBCU experience, I’d grown so accustomed to a lifetime of being the “only Black person in the room” that I’d never considered what effect it might have had on me.
“THE DIETETIC TECHNICIANS ARE ALL BLACK.”
After graduating in 1981, I started my first clinical dietitian job at an urban teaching hospital back home. The chief dietitian was White, as was the entire staff, except for one Black non-credentialed dietitian, a Filipino dietitian, two Latino dietetic technicians, and now me. During the first-day orientation with two other new, White dietitians, the chief dietitian casually explained “working with the diet techs can be difficult because they’re all Black.” I later learned that her Black predecessor was fired by a new White dietitian foodservice director who was subsequently sued for discrimination, which is why I was recruited. They needed a Black RD fast; the other Black dietitian didn’t become RD-credentialed and they let her go as soon as I passed my exam.
“YOU SOUNDED DIFFERENT ON THE PHONE!”
With a Boston University Master of Science in nutrition communications on my resume, I’d arrive at advertising agencies and public relations firms to hear “You’re Lauren Swann?! But you sounded different on the phone!”
Years later after a promotion in a corporate atmosphere, I discovered I was earning $5,000 less than a White male in the same department with a comparable position who had five years less experience and didn’t have a master’s degree or professional certification. I complained and our boss responded by promoting him to justify my co-worker’s salary. That’s when I began seriously planning on starting my own business. I moved back home, working side jobs to keep money trickling in while I got my business going. While at a temp agency, in a secluded cubicle I overheard, “I think I can get you a White guy for the job. He sounds White.” I confronted the manager who reframed the conversation into complaints about Affirmative Action unfairness. Discussions once active on the Academy’s electronic mailing lists which prohibited political, religious or racial conversations - migrated to far less restricted social media platforms exposing blatant bigotry. A White dietitian I’d known for many years, complaining about how Affirmative Action unfairly takes jobs from qualified Whites (which is erroneous), wasn’t even aware that White women remain the single largest benefactor of Affirmative Action. Following a local consulting dietitian meeting, an RD exclaimed, “How can you be doing so well, and you’re BLACK! It’s hard enough being a woman but you’re BLACK. I don’t believe you’re doing as well as you say - I think you’re making things up.”
STILL “OUTSIDE” OF THE “GOOD OL’ GIRLS NETWORK”
I haven’t experienced my career as anything but a Black dietitian so I can’t compare. But solely because I’m Black, I’ve endured and in some odd way been expected to tolerate more - more rudeness, insults, offensive remarks and doubts of my qualifications. Very few of my major contracts have come from networking with dietitians; most of my client referrals have come from food industry professional networking. Many dietitians who enthusiastically
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enjoy my social media contributions have never passed referrals my way or involved me in contractual work. Through the prism of race, my career reminds me of a physically symbolic demonstration I once saw on a talk show. The facilitator had several people interlock extended arms, facing in and forming a circle, loosely linked up to about the elbow. If anyone from the outside tried to join from behind their backs, they immediately and quickly tightened up more closely to the shoulders, their bodies preventing entry from “outsiders.” I’ve been an Academy member since 1981, and still feel like I never really gained access to the “inner circle.” I know many of them but feel that few include me on the inner track of “plum” projects. Having lived through the 1960s, and especially after last year, I didn’t anticipate feeling this way 50 years later. I am grateful for those who have been a positive part of my journey and that includes White dietitians who have awarded me a major contract, referred me for international media travel or a speaking engagement or heard my name suggested and reinforced I’d be a good choice for a project. During my time as NE Chair, which I won on a contested ballot of two other candidates, I made many valuable connections and experienced good opportunities because of the position. Obviously, it was the majority of members - primarily White - who voted for me. I’ve had the good fortune of knowing many fine dietitians who are Black, White, Asian, Latino and Arab. I will always love multiculturalism because I find it so enriching to hear life stories about others who are different from me.
I also love culturally aware endeavors, such as:
WHAT DIFFERENCES DO I SEE TODAY?
y Culinary Nutrition Collaborative
Being asked to write this article! I’m now encouraged to share my honest feelings in an open way. In social media forums like Facebook, discussion can lead to better understanding. I enjoy discussions with dietitians I’ve known for many years after learning more about their various perspectives on hot issues, which previously couldn’t be shared on the Academy EMLs.
y Health Empowerment through Behavioral and Nutritional Initiatives (HEBNI) y Women Advancing Nutrition Dietetics and Agriculture (WANDA) y Diversify Dietetics y Food Wellness Equity Collective y Eat Well Exchange y EatWell Global y World Critical Dietetics y Inclusive Dietetics and Dietitians for Change These endeavors are driving a whole new energy, consciousness and spirit that, as a child of the 1960s, feels to me like a refreshingly renewed and sincere commitment to work harder toward better outcomes for all.
Lauren Swann has spent most of her career advising on issues where food policy, consumer trends and public health meet, intersect or collide. As a B2B consultant, she specializes in the effective delivery of accurate nutrition messages seasoned with a passion for cultural foodways. She is also a published writer and has been a featured speaker at major conferences, appeared on local and national TV and runs LinkedIn’s largest food labeling and cultural foodways groups. Lauren loves helping folks figure out the facts about food so they can decide what’s good to eat.
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What can we do to increase diversity in dietetics? Actively recruit BIPOC students, facilitate their development through scholarship and internship opportunities, and increase advocacy and awareness of the benefits of diversity within the dietetics profession.
Neosie Morris
Recruit individuals from diverse backgrounds. Place a greater emphasis on retainment, support systems and institutional/ organizational culture.
Kameron Rowe MS, RDN, CDN
MPH
Brianna Theus
It’s important for us to show young people what a dietitian is. We need to go into their schools, give presentations about the career, and mentor them as they grow into the field.
RDN, CD
Lauren Swann
Help create more awareness about alternative or non-traditional roles or careers
MS, RD, LDN
What can dietitians do to become more culturally competent? Start by gaining awareness about your own culture and worldview. Then, start learning about others by listening, researching and acting.
Brianna Theus RDN, CD
Neosie Morris MPH
Seek out volunteer roles in low-income communities or among BIPOC groups. This will expose you to the culture, unique vulnerabilities, and dietary patterns of these groups, and will build your capacity to better serve them.
Connect with individuals who are culturally different from you. Have a chat over Zoom. Meet outdoors for a walk. Build a bridge by genuinely getting to know someone who looks, acts, speaks and thinks differently than you do.
Jillian Griffith
Acknowledge that your view of the world, your experience with food, and your access to nutrition may not be a shared experience with everyone around you.
MSPH, RDN, LDN
Lean in to being uncomfortable and examine why that uncomfort exists. The more you sit with this uncomfort, the more you are able to understand someone else's plight. Be a lifelong learner and make it a priority to form relationships with people whom you do not look like or identify the same as you.
Kameron Rowe MS, RDN, CDN
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Jerlyn Jones
MS, MPA, RDN, LD, CLT
Why is mentoring BIPOC dietetic interns and students important? I believe the old African proverb "It takes a village to raise a child" applies to supporting aspiring students. Mentorship provides students with guidance, insight, feedback and encouragement that I believe is essential to the career journey and progression of BIPOC dietetic interns.
It provides opportunities for them to develop the skills and competencies needed to effectively serve as future dietitians, further increasing diversity within the dietetics profession.
Jillian Griffith
MPH
MSPH, RDN, LDN
Because role models who can be related to are needed for guidance and support. Lauren Swann
Kameron Rowe
MS, RD, LDN
MS, RDN, CDN
I think that it’s important to mentor and show BIPOC interns and students that the possibilities are endless and that their ethnicity doesn’t dictate their future in dietetics.
Neosie Morris
Mentors are so valuable not only because of their support and career guidance but also because of the way they help you see things that you don't see in yourself. Mentoring is mutually beneficial for both the mentor and mentee because it usually evolves into a deep, caring relationship.
Andrea Mathis MA, RDN, LD
What is a resource that you recommend? A Message From the NE Chair
Diversify Dietetics
N I CO L E RO D R I G U E Z
Vanessa Rissetto, MS, RD
RDN CHAIR
I'm Still Here: Black Dignity in a World Made for Whiteness by Austin Channing Brown. Kameron Rowe MS, RDN, CDN
Social media can be a great tool to find diverse dietitians who openly share their stories. Here are a few IG accounts that may be worth a follow! @diversifydietetics @nutritiondiversified @grits_inc @allthingscedar @dietitiansforfoodjustice
Shamera Robinson
MPH, RDN, CDCES
Well, you’ve made it near the end of this very special issue of Ventures. Thank you for taking the time to read the perspectives of some of our Black colleagues. While NE always has and always will be a place where ALL nutrition entrepreneurs are welcomed, I hope you’ll absorb the words on these pages and, in your own way, take action moving forward in helping to build a more equitable and diverse healthcare system. It’s been both an honor and a privilege to serve as your chair. Warmly, Nicole
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Who is a BIPOC dietitian you find inspiring? Tamara Melton - her commitment to diversifying the field is a wonderful thing to watch and inspires me to do better every day.
Vanessa Rissetto MS, RD
Jerlyn Jones
MS, MPA, RDN, LD, CLT
There are so many BIPOC dietitians who inspire me to excel in this profession; however, if I must name one, that dietitian is Tamara Melton. Less than three years ago, she had the vision to create a community for students, professionals and educators dedicated to increasing ethnic and racial diversity in the nutrition and dietetics profession. That vision is Diversify Dietetics.
Esther Tambe, MS, RD, CDN, CDCES. I met Esther at a Diversify Dietetics Meet-Up in 2018 and I was immediately inspired by her passion, professional savviness and drive. Esther has become one of my deepest friends and I love being able to navigate my personal and professional worlds with her by my side.
Joycelyn Peterson, DrPH, MPH, RDN, director of the Nutritional Sciences Program at Morgan State University, and founder/director of the non-profit Vegetarian Institute of Nutrition and Culinary Arts. I am inspired by her passion for life, her exemplary contributions in the field of nutrition and dietetics, her unwavering faith in God, and her tireless work in mentoring and facilitating the career advancement of BIPOC students in the United States and the Caribbean.
Jasmine Westbrooks MS, RD, CDCES:
Kameron Rowe MS, RDN, CDN
Neosie Morris MPH
My mentor, Roniece Weaver. She is a dietitian of color who has seen it all, but through everything, she has been able to pave the way for so many dietitians of color. She gives the most real advice you will ever hear and inspires you to do so much with side-by-side guidance. She genuinely wants to see you grow and most important, pay it all forward.
Many Black, Indigenous and people of color know how it feels to be “the only one” in a space, and that feeling extends into the field of nutrition and dietetics. It takes bravery to commit to a profession where very few people look like you, understand you, and/or appreciate your experiences. Because of that resilience, I am inspired by (and grateful for) every single dietitian of color.
Shamera Robinson
MPH, RDN, CDCES
What is your favorite quote about diversity or from someone who inspires you? It is not our differences that divide us. It is our inability to recognize, accept, and celebrate those differences.”
Our ability to reach unity in diversity will be the beauty and the test of our civilization.”
-Audre Lorde
Jillian Griffith
- Mahatma Gandhi
We believe our diversity makes us stronger, smarter, and more innovative, helping us better serve the needs of our clients, our people, and our communities.”
Injustice anywhere is a threat to justice everywhere." -Rev. Dr. Martin Luther King, Jr
Kameron Rowe
MPH
Not everything that is faced can be changed, but nothing can be changed until it is faced.”
Diversity is where everyone is invited to the party; equity means that everyone gets to contribute to the playlist; inclusion means everyone has the opportunity to dance.”
-James Baldwin
Shamera Robinson MPH, RDN, CDCES
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-Julie Sweet, CEO of Accenture
Neosie Morris
MS, RDN, CDN
Vanessa Rissetto MS, RD
MSPH, RDN, LDN
- Robert Sellers, Chief Diversity Officer, University of Michigan
Lauren Swann MS, RD, LDN
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