Race Discrimination in Nutrition: Why Having a DIC Matters More than you Think

A discussion on tackling race discrimination in the field of nutrition.

I’ve always been a firm believer of nutritious food. As a registered dietitian, I am academically and professionally trained in the role that scientific research plays in order to keep fatal diseases at bay. And when we talk about food, we automatically talk about the culture it originates from. They are intrinsically linked, and one does not move without the other. 

We also all know that food items have often travelled from their country of cultural origin to be integrated into another. However, you may think what has that got to do with race, ethnicity and race consciousness? 

The truth is, everything is indirectly and unfortunately, linked to race all across the globe. From where we live and what we study, to the place we worship at and who our friends are. Similarly, the production and consumption of food may also face racial inequality because of the evident lack of nutritional education and relevant research policies. 

This is because the relationship between race and nutrition is complex – intricately interwoven into the level of poverty, unemployment, hard labour and disability. These issues are further enhanced through the absence of diversity and ethnic minority representation, especially in areas where their opinions can add value to our understanding of the subject.

Public health recognizes that race discrimination and structural racism are important factors to inequality in both health behaviours and outcomes. There is a clear link between nutrition and racial

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