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Inclusive Grocery Shopping: Spotlight on Programs for Individuals with Physical Disabilities

Sunday, October 6, 2024

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L100 DEFG

Level: Level 2 (intermediate knowledge/experience)

Tracks: Food Security and Access, Public Health

CPE: 1.0

Description

Existing programs and interventions are often not inclusive to people with disabilities, though they make up 27% of the US population. It is pertinent to provide accessible nutrition education to feed the ever-growing interest to learn about food choices. This session reviews evidence-based practices on grocery shopping recommendations and covers strategies to work with community partners to provide engaging education programs for people with and without disabilities.

Planned with the Disabilities Member Interest Group

Learning Objectives

  • Identify three strategies to provide inclusive and accessible nutrition-related content for people with disabilities.
  • List five commonly used recommendations and supportive evidence by registered dietitians for grocery shopping habits.
  • Identify two strategies to engage community partners to implement.

Performance Indicators

  • 12.3.4 Collaborates with community partners to design programs.
  • 12.1.1 Advocates for and promotes food and nutrition programs and resources to address issues of food insecurity, nutritional health and overall health and wellness
  • 1.7.2 Recognizes the importance of diversity, orientation, social and cultural norms that may have an impact on individuals, groups and plans of care.

Speakers

  • Christine Ferguson photo

    Christine Ferguson

    Assistant Professor, University of Alabama at Birmingham

    Dr. Christine Ferguson is an Assistant Professor and Assistant Director of the Dietitian Education Program in the Department of Nutrition Sciences at the University of Alabama at Birmingham (UAB). She completed her postdoctoral fellowship through the CDC-funded National Center on Health, Physical Activity, and Disability (NCHPAD). Her research focus includes implementing effective, evidence-based nutrition interventions to improve health and quality of life for people with disabilities.
  • Leandra Durham photo

    Leandra Durham

    PhD Student, University of Alabama at Birmingham

    Leandra Durham is a registered dietitian and full time PhD student as an NIH T32 research fellow with the University of Alabama at Birmingham. She also served as a 2022-2023 Alabama Albert Schweitzer Fellow where she engaged in partnerships with the Lakeshore Foundation and the National Center for Health, Physical Activity and Disability (NCHPAD) to create and distribute inclusive nutrition education programming. Her research focuses on providing nutrition education and nutrition interventions for people with disabilities and chronic conditions.

Moderator

  • Keith Pearson photo

    Keith Pearson

    Associate Professor of Nutrition Sciences, University of Alabama at Birmingham

    Keith Pearson is an Associate Professor of Nutrition Sciences and Program Director of the Clinical Track/Dietetic Internship at the University of Alabama at Birmingham. He also serves as the clinical dietitian for the multidisciplinary ALS clinic at UAB, and his current research aims to improve the nutrition care of people living with amyotrophic lateral sclerosis (ALS). Recently, he has partnered with two other ALS dietitians and obtained grant funding to create educational and collaborative opportunities for ALS dietitians, including a webinar series and a website dedicated to ALS nutrition.

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