{"id":1220,"date":"2025-03-14T18:25:29","date_gmt":"2025-03-14T22:25:29","guid":{"rendered":"https:\/\/pressbooks.library.torontomu.ca\/abrdietetics\/?post_type=front-matter&p=1220"},"modified":"2026-07-11T16:30:49","modified_gmt":"2026-07-11T20:30:49","slug":"introduction-2","status":"publish","type":"front-matter","link":"https:\/\/pressbooks.library.torontomu.ca\/abrdietetics\/front-matter\/introduction-2\/","title":{"raw":"\ud83d\udcd8 Preface","rendered":"\ud83d\udcd8 Preface"},"content":{"raw":"

Funding<\/b><\/h2>\r\n

This project is a Toronto Metropolitan University (TMU) funded Pressbook. The creation of this resource represents a critical and necessary initiative, supported intentionally by the university to provide foundational funding for the School of Nutrition to advance equity, support diverse learning frameworks, and address long-standing educational gaps in the field.<\/p>\r\n\r\n

Accessibility, Inclusion, and Continued Evolution<\/b><\/h3>\r\n

Audience and Design Commitment<\/b><\/h4>\r\n

This resource is tailored to support a diverse range of learners, including dietetic and nutrition students, nutritionists, nutrition scientists, food service managers, practicing dietitians, and educators across various professional settings.<\/p>\r\n

Inclusive, accessible design was prioritized from the outset to ensure this book can be utilized by the widest possible audience, including individuals who rely on assistive technologies. The web version has been structured to align with the Accessible Design Principles<\/a> outlined by the Toronto Metropolitan University Accessibility Office of the Vice-President, Equity and Community Inclusion.<\/p>\r\n\r\n

Third-Party Content Notice<\/b><\/h4>\r\n

While every effort has been made to ensure the core text is fully accessible, certain supplementary third-party materials or externally hosted elements may not fully meet these standards. This may include external news articles, scanned PDFs, or older YouTube videos that lack accurate closed captioning.<\/p>\r\n\r\n

Open Acknowledgment of Evolving Content<\/b><\/h4>\r\n

As the first resource of its kind within Canadian dietetics, An Introduction to Anti-Black Racism in Canadian Nutrition, Food & Dietetics<\/i> fills a critical void and establishes institutional legitimacy for Anti-Black Racism (ABR) education in the field.<\/p>\r\n

Since ABR initiatives in dietetics have historically been under-resourced, we openly recognize that gaps may remain. We view this publication not as a static, final endpoint, but as an evolving tool. Ongoing work, continuous updates, and further resource allocation will be required to expand upon this foundation and fully address systemic complexities over time.<\/p>\r\n\r\n

Accessibility Support and Feedback<\/b><\/h4>\r\n

If you encounter barriers or experience issues accessing any content within this book, please contact: Enza Gucciardi <\/b>at egucciar@torontomu.ca.<\/p>\r\n

When reaching out, please specify the page or section causing difficulty and include details regarding your web browser, operating system, and any assistive technologies being used.<\/p>\r\n ","rendered":"

Funding<\/b><\/h2>\n

This project is a Toronto Metropolitan University (TMU) funded Pressbook. The creation of this resource represents a critical and necessary initiative, supported intentionally by the university to provide foundational funding for the School of Nutrition to advance equity, support diverse learning frameworks, and address long-standing educational gaps in the field.<\/p>\n

Accessibility, Inclusion, and Continued Evolution<\/b><\/h3>\n

Audience and Design Commitment<\/b><\/h4>\n

This resource is tailored to support a diverse range of learners, including dietetic and nutrition students, nutritionists, nutrition scientists, food service managers, practicing dietitians, and educators across various professional settings.<\/p>\n

Inclusive, accessible design was prioritized from the outset to ensure this book can be utilized by the widest possible audience, including individuals who rely on assistive technologies. The web version has been structured to align with the Accessible Design Principles<\/a> outlined by the Toronto Metropolitan University Accessibility Office of the Vice-President, Equity and Community Inclusion.<\/p>\n

Third-Party Content Notice<\/b><\/h4>\n

While every effort has been made to ensure the core text is fully accessible, certain supplementary third-party materials or externally hosted elements may not fully meet these standards. This may include external news articles, scanned PDFs, or older YouTube videos that lack accurate closed captioning.<\/p>\n

Open Acknowledgment of Evolving Content<\/b><\/h4>\n

As the first resource of its kind within Canadian dietetics, An Introduction to Anti-Black Racism in Canadian Nutrition, Food & Dietetics<\/i> fills a critical void and establishes institutional legitimacy for Anti-Black Racism (ABR) education in the field.<\/p>\n

Since ABR initiatives in dietetics have historically been under-resourced, we openly recognize that gaps may remain. We view this publication not as a static, final endpoint, but as an evolving tool. Ongoing work, continuous updates, and further resource allocation will be required to expand upon this foundation and fully address systemic complexities over time.<\/p>\n

Accessibility Support and Feedback<\/b><\/h4>\n

If you encounter barriers or experience issues accessing any content within this book, please contact: Enza Gucciardi <\/b>at egucciar@torontomu.ca.<\/p>\n

When reaching out, please specify the page or section causing difficulty and include details regarding your web browser, operating system, and any assistive technologies being used.<\/p>\n

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