Aboriginal Cultural Competency in Dietetics: A National Survey of Canadian Registered Dietitians

Publication: Canadian Journal of Dietetic Practice and Research
23 March 2017

Abstract

Little has been published on cultural competency curriculum and dietetics considering the impact of food-related beliefs and behaviours on health. A 14-item online survey was administered in January 2016 to 145 participants (125 members of Dietitians of Canada Aboriginal Nutrition Network and 20 dietitians with an interest in Aboriginal nutrition). Questions included multiple choice and ranking responses and were pretested by 4 preceptors with the Northern Ontario Dietetic Internship Program (NODIP). Quantitative data analysis included frequencies, pivot tables, and averaging/grouping of ranking scores. A total of 42 individuals (29%) completed the survey. The majority rated the 5 health and cultural competencies and 6 food and nutrition competencies as “important” (90%–98% and 86%–100%, respectively). Overall, the competency related to identifying health status was ranked highest (78%), whereas developing culturally appropriate recipes was ranked lowest (83%). Most participants (95%) believed that all dietitians and graduating dietetic interns should be minimally competent in Aboriginal health and culture. The initial 11 draft competencies for dietetic interns were condensed to 6 minimum and 2 advanced competencies. Results will inform dietitians working with Aboriginal peoples and refinement of NODIP intern and preceptor tools, with the potential to integrate across Canadian dietetic internship programs.

Résumé

Peu d’articles ont été publiés sur le curriculum portant sur les compétences culturelles et la diététique dans le contexte de l’influence qu’exercent les croyances et les comportements relatifs aux aliments sur la santé. En janvier 2016, une enquête en ligne de 14 questions a été menée auprès de 145 participants (125 membres du réseau Nutrition autochtone des Diététistes du Canada et 20 diététistes éprouvant de l’intérêt pour la nutrition autochtone). L’enquête contenait des questions à choix multiples et des questions à classement et a été prétestée par 4 précepteurs du Northern Ontario Dietetic Internship Program (NODIP). Les analyses des données quantitatives comprenaient des fréquences, des tableaux croisés dynamiques, ainsi que des moyennes/regroupements des pointages au classement. Au total, 42 personnes (29 %) ont complété l’enquête. La majorité a classé comme « importantes » les 5 compétences culturelles et de santé et les 6 compétences en alimentation et en nutrition (90 % à 98 % et 86 % à 100 %, respectivement). Dans l’ensemble, la compétence associée à l’évaluation de l’état de santé est arrivée au premier rang (78 %), tandis que la conception de recettes culturellement adaptées s’est classée dernière (83 %). La plupart des participants (95 %) étaient d’avis que toutes les diététistes et les diététistes internes en voie d’obtenir leur diplôme devraient avoir un minimum de compétences en santé et en culture autochtones. Les 11 compétences initialement proposées pour les internes en diététique ont été condensées en 6 compétences minimales et 2 compétences avancées. Ces résultats éclaireront les diététistes qui travaillent avec les Autochtones et permettront de raffiner les outils du NODIP destinés aux internes et aux précepteurs, outils qui pourraient éventuellement être intégrés dans tous les programmes d’internat en diététique au Canada.

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Conflicts of interest: None to declare.

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Published In

cover image Canadian Journal of Dietetic Practice and Research
Canadian Journal of Dietetic Practice and Research
Volume 78Number 4December 2017
Pages: 172 - 176

History

Version of record online: 23 March 2017

Authors

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Paige Huycke BASc, RD
Northern Ontario Dietetic Internship Program, Sault Ste. Marie, ON
Jillian Ingribelli BASc, RD
Northern Ontario Dietetic Internship Program, Sault Ste. Marie, ON
Lee Rysdale MEd, RD
Northern Ontario Dietetic Internship Program, Sudbury, ON

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