Healthcare professionals must go beyond simply recognizing that there are different cultural norms and practices. Culturally appropriate interventions must be utilized when working with culturally diverse clients and patients. Cultural competency goes beyond having knowledge of traditional cultural eating patterns. A lack of cultural competency creates divisions between healthcare professionals and their clients or patients. This course discusses how cultural competency functions to deliver culturally competent care related to diet and nutrition.
Approved for 1.00 continuing education clock hours for Kansas licensed dietitians by the Kansas Department of Aging and Disability. Long Term Sponsorship number LTS-D1058. This activity is approved for 1.00 contact hours.
Sponsored by Relias LLC, a designated provider of continuing education contact hours (CECH) in health education by the National Commission for Health Education Credentialing, Inc. This program is designated for Certified Health Education Specialists (CHES) and/or Master Certified Health Education Specialists (MCHES) to receive up to 1.00 total Category I continuing education contact hours.
As a Jointly Accredited organization, Relias LLC is accredited to offer dietetic continuing education by the Commission on Dietetic Registration (CDR). The CDR is an associate member of Joint Accreditation for Interprofessional Continuing Education.
Florida Council of Dietetics and Nutrition (CEBroker Provider #50-290)
The American College of Sports Medicine’s Professional Education Committee certifies that Relias LLC meets the criteria for official ACSM Approved Provider status from 2013 to December 2022 (provider #730441). This course is approved for 1.00 ACSM CEC. ACSM approved providership of these programs does not imply endorsement of the sponsoring organization’s products/services.
Section 1: Introduction
About This Course
Section 2: Cultural Competency: Values, Traditions, & Effective Practice
What is Cultural Competence?
Diversity Projections for 2050
Developing Cultural Competency
Healthcare and Cultural Competence
Nutritional Counseling and Cultural Diversity
Section 3: Clinical Vignette
Section 4: Conclusion
Subject Matter Expert: Julie Stefanski, MEd, RDN, CSSD, LDN, CDCES, FAND
Stephanie was educated and trained in New York State as a Licensed Practical Nurse where she practiced pediatric hematology/oncology nursing at the Children's Hospital of Buffalo and has over 25 years of clinical nursing experience. She earned her Associate in Science in Nursing, Bachelor of Science in Nursing, and Master of Science in Nursing with a concentration in Nursing Leadership and Administration from Excelsior College. She is a Certified Pediatric Nurse (CPN), Pediatric Advanced Life Support (PALS) certified, and is a former PALS instructor. Her clinical expertise is in acute pediatric medical surgical nursing and case management for children with medical complexity. She most recently worked at Duke Children's Hospital as a Nurse Clinician before coming to Relias.Disclosure: Stephanie M. Smith MS, BSN, RN, CPN has no Relevant Financial or Non-Financial Relationship with ineligible companies to disclose.
Julie Stefanski, MEd, RDN, CSSD, LDN, CDCES, FAND is a SME Writer focused on topics related to food, nutrition & dietetics for Relias. She is a registered dietitian nutritionist and has been a certified diabetes educator since 2003. Ms. Stefanski earned a Bachelor of Science degree in Dietetics and a master's degree in Adult Education with a special focus on distance learning. She was an adjunct instructor in the Stabler Department of Nursing at York College of Pennsylvania for 13 years. Stefanski is the owner of Stefanski Nutrition Services where she specializes in pediatric nutrition, diabetes, gastrointestinal issues and sports nutrition. Stefanski serves as national media spokesperson for the Academy of Nutrition & Dietetics.Disclosure: Julie Stefanski, MEd, RDN, CSSD, LDN, CDCES, FAND has no Relevant Financial or Non-Financial Relationship with ineligible companies to disclose.
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