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Dietetic Diversity - RD76
Dietetic Diversity

RD76 l 8.00 contact hrs
by Carol Ann Brannon, RDN, MS, LD
Average Rating
(4.5 / 39 reviews)
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Upon successful completion of this course the student will be able to:

  1. Define culture, cultural sensitivity, and cultural competency.
  2. Identify and discuss the process of becoming culturally competent.
  3. List and discuss the barriers to healthcare experienced by minority groups.
  4. Discuss the health disparities that exist for various cultural and ethnic groups.
  5. Distinguish between generalizations and stereotypes.
  6. Compare and contrast the characteristics of Anglo-American and traditional cultures.
  7. Discuss the biological and cultural factors that influence food choices.
  8. Describe the traditional diet of Native Americans and compare their traditional diet to the typical American diet today.
  9. List and discuss the health problems faced by Native Americans today.
  10. Describe the various food pyramid guides, including the USDA Food Pyramid Guide, Soul Food Pyramid, and Latin American Food Pyramid.
  11. Describe the traditional and specialty foods, diets, and dietary customs of Native Americans and people of African, Latin American, Caribbean, and Asian heritage.
  12. Compare and contrast Western diets, customs, and lifestyles to Eastern diets, customs, and lifestyles.
  13. Identify and discuss the health concerns and conditions specific to people of African, Latin American, Caribbean, and Asian heritage.
  14. Describe the worldview of Native Americans and people of African, Latin American, Caribbean, and Asian heritage.
  15. Describe the family structure and role of family in the lives of Native Americans and people of African, Latin American, Caribbean, and Asian heritage.
  16. Discuss, compare, and contrast the major religions of Native Americans, African Americans, Latin Americans, and East Asians.
  17. Identify and discuss the most effective, culturally-appropriate communication and counseling strategies to use in working with people of African, Latin American, Caribbean, and Asian heritage.
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Accreditation Information
This course is intended for an interprofessional audience, including dietitians and health educators.
Dietitians: Take this version of the course to ensure you receive appropriate credit.
For the version accredited or approved for another profession, go to your specific profession at www.continuingeducation.com. If you have a CE Direct login ID and password (generally provided by your employer), please log in as you normally would at lms.nurse.com and search for this topic title.
ContinuingEducation.com is a Continuing Professional Education (CPE) Accredited Provider (#GD001) with the Commission on Dietetic Registration (CDR). This course is a Level 2 course. Suggested CDR Learning Codes: 4000, 4020, 4100, 6000, 1060
ContinuingEducation.com is also accredited by the Florida Council of Dietetics and Nutrition (provider # FBN 50-1489).
This course is approved for continuing education clock hours by the Certifying Board for Dietary Managers (CBDM).


This course will be updated or discontinued on or before 3/31/2016

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ContinuingEducation.com is accredited as a provider of continuing nursing education by the American Nurses Credentialing Center's Commission on Accreditation

Accredited status does not imply endorsement by the provider or ANCC of any commercial products displayed in conjunction with this activity. Unless stated above, the planners and authors of this course have declared no relevant conflicts of interest that relate to this educational activity. ContinuingEducation.com guarantees this educational activity is free from bias.

Please see CE Course Instructions to learn how to earn CE credit for this module.

This course completion will be electronically reported to CE Broker as required per Florida Statute 456.025(7). Click here to view your CE Broker transcript and check the status of your CE requirements with a FREE 7-day CE Broker trial subscription. It may take up to 24 hours for the course to appear on your CE Broker transcript.

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