Integration of Disability Studies and Culinary Instruction into Nutrition Curriculum Development
The Academy of Nutrition and Dietetics is currently promoting the advancement of cultural humility as a means for nutritional professionals to better appreciate the lived experience and identities of others as well as the power dynamics that create health inequalities. At the same time, the Academy has struggled to advance services to underserved populations such as those with Intellectual and Developmental Disabilities (IDD) and autism spectrum disorder. Here the authors argue that both goals can be achieved by involving nutrition students in the teaching of food preparation skills to individuals with IDD. Dietetic students emerge with an enhanced understanding of marginalized populations and individuals with IDD develop important life skills contributing to improved dietary quality. Two programs based upon the Active Engagement protocol are described herein, both of which advance food skills and cultural humility amongst participants.
Sullivan, Joanne; Subach, Regina; and Goldschmidt, Janice
"Integration of Disability Studies and Culinary Instruction into Nutrition Curriculum Development,"
Journal of Dietetic Education: Vol. 1:
1, Article 5.
Available at: https://ecommons.udayton.edu/jde/vol1/iss1/5
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