Immigrants, Refugees and Migrant Workers in the United States: How Nutrition and Dietetic Professionals Are Building Better Food Banks to End Hunger and Food Insecurity

Description

Learning Objectives

• Identify organizations and agencies connecting immigrant/refugee populations with food assistance services, resources for money and action steps at a community, policy and government level.
• Describe at least three issues that affect the feeding nourishing immigrants/refugees and migrant workers through food bank assistance.
• Create food provision pathways through food bank – healthcare partnerships.

Performance Indicators

• 2.3.3 Evaluates and addresses inequity and health disparities associated with social determinants of health.
• 13.3.3 Takes into consideration any social, economic, environmental and health implications when developing programs.
• 1.7.4 Implements strategies and creates culturally sensitive and diverse resources to support diverse populations.

Speakers

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  Cara Ruggiero

  Research Associate and Career Development Fellow at University of Cambridge, University of Cambridge School of Clinical Medicine

  Dr. Cara Ruggiero is a behavioral nutrition researcher and practicing registered dietitian. She is currently a Research Associate at the University of Cambridge MRC Epidemiology Unit. The overarching goal of her research is to apply a family systems lens to efforts that aim to address obesity and food insecurity. She obtained her PhD in Nutritional Sciences and a minor in Human Development and Family Studies from The Pennsylvania State University. She then completed the Harvard-Wide Pediatric Health Services Research Fellowship where she led a statewide survey on food equity and access in collaboration with The Greater Boston Food Bank. Her contributions to the nutrition field are evidenced by over 30 peer reviewed publications in top tier journals such as the American Journal of Clinical Nutrition. Dr. Ruggiero’s focus on nutrition, public health, and human development uniquely positions her to lead interdisciplinary research and translate results to impact policy change.

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  Natalie Poulos

  Assistant Professor in the Department of Nutritional Sciences, University of Texas at Austin

  Dr. Natalie Poulos is an Assistant Professor in the Department of Nutritional Sciences. She is also a Registered Dietitian Nutritionist. She received her PhD in Health Behavior, MS in Health Promotion and Health Behavior, and BS in Nutrition from The University of Texas at Austin. She completed postdoctoral training in family and child health with The University of Texas at Tyler, Health Science Center and The University of Texas System Administration, Office of Population Health with a focus on Food Bank and Healthcare Partnerships. Dr. Poulos’ research focuses broadly on food and nutrition security through qualitative and community-engaged methods. She also has a strong interest in building connections and partnerships across existing community, state, and federal programs to better support families in need of access to nutritious foods.

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  Lauri Wright

  Director of Nutrition Programs/Associate Professor, University of South Florida, Tampa, Florida

  Dr. Wright worked as a clinical dietitian at the Tampa VA Hospital for more than 15 years, specializing in infectious disease. She began and directed the dietetic internship at Bay Pines VA Hospital. After completing her doctorate degree, Dr. Wright directed the master's/dietetic internship program at the University of North Florida and later, developed and directed the Doctorate of Clinical Nutrition program. While at UNF, her work with HIV moved into the community. Dr. Wright is the founding director of the UNF Center for Nutrition and Food Security where she developed and directed the Meals on Wings, a food recovery-meal delivery program for underserved older adults. Dr. Wright then joined the faculty at University of South Florida where she directs nutrition programs. Her research focuses on food insecurity and its health impact as well as global malnutrition. She has worked extensively with malnutrition and the nutrition transition in India, Africa and Central America.

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Moderator

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  Libby Mills

  CEO, Libby Mills Nutrition

  Libby Mills is a culinary registered dietitian, media expert and social entrepreneur with over 20 years of experience in consumer-focused nutrition and mass communications. In her private practice, Libby is known for making meaningful connections that facilitate and support guidance strategies that help client achieve their goals. She blends her kitchen know how of budgeting, meal prep and cooking for time and money savings, and less waste. Since 2011, Libby’s reached millions of consumers with on-trend, evidence-based information on global and local food systems through her radio show/podcast Libby's Luncheonett. She regularly promotes the work of dietitians, supports Academy campaigns like NNM, Kids Eat Right and Nutrition Spotlight on Malnutrition and brings attention to global issues, food systems, family life and culinary traditions. Mentoring students is Libby’s way of investing in future of dietetics and helping maintain the highest standards of practice. Currently Chair for the Global Member Interest Group, Libby’s committed to making international perspectives part of her work to empower sustainable food choices for personal, community and ecological health.

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