Racism in Dietetics

Our research combines qualitative and quantitative data collection techniques to gather insights from dietetic practitioners, educators, students, and decision makers from across Canada.

There is currently little data describing the demographic profile among Registered Dietitians in Canada. Small provincial studies indicate that over 70% of graduates from undergraduate dietetic programs in Canada are white, and that individuals from the 2SLGBTQ+ community, Indigenous peoples, and other equity-denied groups are underrepresented. Moreover, data on the perceptions and experiences of discrimination among Registered Dietitians in Canada is primarily qualitative. This study will use a national, bilingual online survey to collect data to describe demographic profile of the dietetic profession in Canada, including dietetics students. The research will generate the first national socio-demographic profile of the dietetic workforce in Canada and will glean insights that are crucial to inform and evaluate efforts to redress discrimination and increase diversity within the dietetics profession. This study was funded by the Social Sciences and Humanities Research Council.

Dietetics educators and regulators hold influential leadership and decision-making roles that shape the knowledge, skills, norms, values, and culture of the profession. Hence, their insights and experiences are particularly salient to redressing racism and enhancing equity, diversity, and inclusion (EDI) in dietetics. This study uses qualitative interpretive description and aims to: 1) Describe perceptions of and attitudes toward racism and EDI among Black, Indigenous, and racialized as well as white dietetics educators and regulators in Canada; 2) Explore experiences of racism among Black, Indigenous, and racialized and white dietetics educators and regulators in Canada. The insights gleaned from this study will support anti-racist approaches to dietetic education and regulation, which will enable recruitment and retention of Black, Indigenous, and racialized students and practitioners, as well as prepare and culturally and structurally competent workforce. This study was funded by the Canadian Foundation for Dietetic Research.