welcoming for all students? Why was the demographic profile of the nutrition pro- gram not matching that of the university? These questions catalyzed a movement to ensure the nutrition department’s program increased its diversity and provided a space where all students felt they belonged.


Aligning the Foundation


For MSUD, the HSI designation was the impetus to learn more about the student experience. In 2018, the nutrition faculty and staff sent out a survey to assess stu- dents’ perceptions and attitudes of the nutrition program. The survey results found that many Latino students did not feel welcome. Many of those surveyed mentioned qualitative factors, such as “not looking the part,” specifically expressed as not being White or not being skinny. Others mentioned that their cultural foods did not fit into what the textbooks recommended as part of a healthy diet. Overall, the surveyed students felt discouraged. The nutrition faculty and staff began a journey of discovery and education re-


flecting on their own identities and the dynamics of the team. They completed the Intercultural Development Inventory,58


which provided information about individual


mindsets and skill sets around cultural differences and commonalities. They partic- ipated in workshops that focused on recruiting, retaining, and supporting diverse students in their program. They hosted webinars for faculty, staff, preceptors, and students on topics including race and nutrition, the impact of implicit bias on dis- proportionate disease burden, and microaggression. Lastly, they critically examined accessibility policies and practices within their dietetic internship program.


Activating Inclusivity


After gathering data and building awareness, the MSUD nutrition department was ready to move into action. Bruce Rengers, PhD, RDN, a professor of nutrition at MSUD, sought out resources that would move the department’s diversity, equity, and inclusion efforts forward. He identified a pivotal grant opportunity from the Department of Education. If the department were awarded the grant, the funding could provide substantial resources to support new programming and hopefully create a more inclusive nutrition program. Before moving forward, Bruce collabo- rated with students, faculty, and staff. He created space for others to express their opinions and share whether they were ready to use this funding to build a more in- clusive department. The answer was a resounding “yes.” The team was committed, ready to challenge the status quo, curious to learn, and on the path to building more self-awareness and mindfulness.


Cultivating an Inclusive Climate


In September 2019, MSUD was awarded the Department of Education grant. The financial support enabled the nutrition department to create the Post-Baccalaureate Opportunity for Hispanic Americans (POHA)-Denver Diversify Nutrition Grant. Led by their new POHA grant manager, Jessica Torro, MS, RDN, the grant provided fi- nancial support for students from diverse backgrounds as well as those seeking to serve diverse populations. The grant also provided numerous other resources that the department hoped would cultivate an inclusive climate. Torro’s voice brought


60 EFFECTIVE LEADERSHIP & MANAGEMENT IN NUTRITION & DIETETICS


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