Why doesn’t American dietary advice reflect America’s culinary diversity?

Enough with the broccoli and chicken breast. Dietitians and nutritionists are demanding that their advice become more inclusive of non-Western diets, people who identify as trans or gender non-conforming, and non-thin body types. For The New York Times, Priya Krishna spoke with dietitians around the country who are calling on the industry’s largest membership organization—the Academy of Nutrition and Dietetics—to address systemic racism from within and to make the profession more accessible to people of color. What does that look like? For one, reducing the types of entry barriers that make it costly and difficult to become a dietitian—from internships that students have to pay to participate in (seriously) to costly registration exams. They also want to broaden what we collectively consider “healthy food” to reflect a more diverse range of culinary backgrounds.

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