Cultural Humility: How Foodservice and/or Management Educators are Preparing Dietetics Students

BackgroundIn order to provide sufficient care to all patients, dietitians must understand and practice cultural humility in the workplace. Dietetic programs are now required to incorporate cultural humility training into their curriculum. The purpose of this study was to identify how dietetics foodservice and/or management educators are addressing cultural humility education in foodservice and/or management courses and understand their attitudes towards teaching cultural humility.MethodsA survey containing both qualitative and quantitative questions was utilized for this study. The study description and survey link were sent to 549 dietetic program directors who then forwarded the link to foodservice management educators in their programs. A total of 89 directors responded and nine were excluded for a final sample of 80 and a response rate of 14.6%. Descriptive statistics were calculated using Statistical Package for Social Sciences (SPSS). The qualitative data were then coded into themes using conventional content analysis.ResultsRespondents were from 35 states, one territory, and 73 universities/colleges. Majority were white (n = 71, 91.0%), female (n = 65, 82.3%), and taught in Didactic Program in Dietetics (DPD) programs (n = 55, 66.3%).Most educators (n = 78) indicated that cultural humility has a place in foodservice and/or management education; however, they felt that it is best learned through real-life work settings. Three themes from qualitative responses were: 1) Assignments and techniques employed to address cultural humility in foodservice/management curriculum, 2) Barriers and challenges faced by foodservice/management educators in addressing cultural humility, 3) Pedagogical resources utilized and desired to educate both educators and students on cultural humility.ResultsRespondents were from 35 states, one territory, and 73 universities/colleges. Majority were white (n = 71, 91.0%), female (n = 65, 82.3%), and taught in Didactic Program in Dietetics (DPD) programs (n = 55, 66.3%).Most educators (n = 78) indicated that cultural humility has a place in foodservice and/or management education; however, they felt that it is best learned through real-life work settings. Three themes from qualitative responses were: 1) Assignments and techniques employed to address cultural humility in foodservice/management curriculum, 2) Barriers and challenges faced by foodservice/management educators in addressing cultural humility, 3) Pedagogical resources utilized and desired to educate both educators and students on cultural humility.ConclusionsFoodservice and management educators should continue to highlight cultural humility in their course content and seek out resources to help them in their efforts.