The impact of Linking Immigrants with Nutrition Knowledge (LINK) initiative on improving cultural competency skills among nutrition and dietetic students in Canada

Abstract

BackgroundThe health of culturally diverse newcomers to Canada declines rapidly in the first few years post migration primarily due to the onset of chronic diseases which is often related to poor dietary habits. On the other hand, nutrition and dietetic students usually do not have the chance to be exposed to other cultures to increase their cultural competency skills and provide nutritional advice while dealing with language barrier and/or traditional believes and practices that may interfere to healthy eating.MethodsFrom 2011, we have designed and implemented a hands‐on project “Linking Immigrants with Nutrition Knowledge (LINK)” as a part of Food, Culture and Nutrition course where we pair groups of two nutrition students with an immigrant or refugee family. They were involved in several purposeful activities throughout the four‐month project. We used mixed‐methods design to evaluate the impact of LINK on cultural competency of students, both quantitatively and qualitatively. In quantitative analyses, we evaluated cultural competency skills of students before and after LINK within the last four years through a standard cultural competency questionnaire. Descriptive and regression analyses, controlling for potential confounders, were conducted. In qualitative component, we collected information and perspectives of students, former students who are currently practicing as dietitians and preceptors with regards to the impact of LINK project on their practice after graduation.ResultsAfter the LINK project, there was a considerably significant increase in odds of higher levels of cultural competency knowledge, skills and encounters (p <0.05) among students compared to before enrollment in LINK. From year to year, there is an increase in odds of high attitude vs. medium and vs. low attitude. The qualitative data are in complete agreement with the quantitative results.ConclusionStudents in health disciplines are expected to have skills for effective communication and interaction with clients from a divers ethno‐cultural backgrounds. Projects that provide real‐life experience, such as LINK, are essential in increasing nutrition students’ cultural competency knowledge, skills and encounter/situation in today's multi‐cultural societies.Support or Funding InformationUniversity of Saskatchewan, Government of Saskatchewan