Research Showcase Abstracts

Explore abstracts from CFDR’s annual research showcase at the DC Conference.

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Year
2020
Language
English
Title
Preparedness of recent University of Saskatchewan Nutrition graduates to work with Indigenous populations in a culturally humble manner
Objective(s)/Process or Summary of Content
The purpose of this study was to determine the perceived readiness of dietetic graduates to work with Indigenous populations in a culturally humble manner.
Method(s)/Systemic Approach Used
A cross-sectional study was conducted. A survey was developed with both open and closed-ended questions with the option of participating in a later interview to better understand experiences of working with Indigenous clients. The survey was sent via email to 105 University of Saskatchewan alumni of the Bachelor of Science in Nutrition program who graduated between 2015 and 2019.
Results/Conclusions
Thirty-five out of 105 participants (33%) responded to the survey. The majority of survey participants were female (94.1%, n=32/35), identified as Caucasian (82.9%, n=29/35), and were age 25-30 years old (88.6%, n=31/35). The mean percentage of participants who perceived sufficient personal understanding of Indigenous topics such as traditional foods, impact of colonization and health disparities, was 8.75% (3= /35); 27.9% (n=10/35) of participants reported having no exposure to these topics at entrylevel. The mean percentage of participants who would avoid these tasks was 22.9% (n=8/35), while 3.35% (n=1/35) of participants felt able to serve clients comfortably at entry-level. This study found positive relationships between knowledge of specific concepts and the perceived ability to comfortably perform tasks surrounding Indigenous health. The interview was conducted with three participants and comments through the survey and interview support increased learning opportunities for dietetic students related to Indigenous history, culture and health.
Conclusions(s)/Recommendations
The study results suggest that recent dietetic graduates from the University of Saskatchewan Nutrition Program did not perceive themselves to be adequately prepared to work with Indigenous populations in a culturally humble way at entry-level. This suggests that more Indigenous content could be offered during the undergraduate program, including practicum, with attention being paid to the NUTR 310: Food Culture and Human Nutrition course.

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