🕸️ Chapter 3: Anti-Black Racism and White Supremacy

“Do not look where you feel. Look where you slipped.”- African Proverb

Egusi soup with wheat fufu. Click the image to learn more at blessinglicious.ca on a new tab.
Egusi soup with wheat fufu. Depending on the country, fufu may also be called sadza or amala, and it can also be made from raw cornmeal, yam, cassava, plantain or oats. Click the image to learn more about this traditional Nigerian meal.  Source “Nigeria egusi.” by Antoshananarivo licenced under CC BY-SA 4.0

 

Learning Objectives

  1. Define Anti-Black Racism (ABR) and white supremacy, and understand their impact on dietetics.
  2. Identify the various forms of racism (systemic, personal, institutional, and internalized) and their manifestations in dietetic practice.
  3. Distinguish between racism and other factors influencing disparities, such as socioeconomic status or unintentional biases.
  4. Explore the role of professional norms and critique in fostering diversity, equity, and inclusion within dietetics.

 

License

An Introduction to Anti-Black Racism in Canadian Nutrition, Food & Dietetics Copyright © 2026 by Mikahelia Wellington; Sherana Syed; and Emanuel Tessema. All Rights Reserved.

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