Practice-based learning as a tool for developing cultural competence in dietetics education and nutrition science: Connections with library and information science

Abstract

Dominican University in River Forest, Illinois, offers an array of programs in nutrition science and dietetics that prepare students for a range of careers in this diverse field. Practice-based or experiential learning is an important and mandated component of these programs. Given the fact that the students and professionals in this field are not representative of the diversity in the wider society in which they are expected to serve, the program coordinators at Dominican attempt to infuse elements of cultural competence throughout those experiential opportunities. This article provides a brief overview of the ways in which that has been achieved to date, and references the role of the library as a partner in advocating for greater equity and access to health information and food.