Department of Nutrition

The University of Tennessee, Knoxville

Diversity & Cultural Competence

Cultural and Linguistic Competence (CLC) Online Modules

The CLC Online Modules are an online module series intended to enhance individual cultural competence of people who are health professionals or are preparing for careers in health professions. This online module series is designed to help increase individual’s cultural awareness, knowledge, and skills. At the conclusion of this training, participants will be able to describe the role of culture in healthcare delivery and the workplace; have an enhanced personal cultural awareness; explain strategies for increasing cultural knowledge; describe culturally and linguistically appropriate communication, assessment, and intervention skills; and describe ways to increase diversity in the workplace.

If you are a Registered Dietitian Nutritionist (RD/RDN), you can receive 4.0 CPEUs (activity type 740 web-based) for viewing the CLC Online Modules until October 14, 2023.  To obtain continuing education hours, you must complete the evaluation in its entirety.  After completing the evaluation, your certificate will load automatically.  To complete the evaluation click HERE.

Interactions that Make a Difference: Cultural and Linguistic Competence Training for Title V Personnel (ITMD)

ITMD is a daylong cultural and linguistic competence workshop for Title V Personnel. Maternal and Child Health Nutrition Faculty and funded trainees facilitate workshops in the fall, spring, and summer semesters all over the state. Participants are administrators and individuals who have direct interactions with clients, participants, and individuals who are receiving services at health departments. The workshop involves group discussions and skills training focused on cultural knowledge, awareness, and skills. See the agenda here.

Cultural and Linguistic Competence Express (CLCE)

The CLCE is an on-campus workshop for graduate students in nutrition and other health-related disciplines. It was implemented Fall 2006 in collaboration with departments and programs across campus. Every year, MCH Nutrition Education and Training Program faculty and funded trainees facilitate this daylong workshop for all incoming graduate students in the Department on Nutrition. See the agenda here.

Diversity Learning Collaborative

The Diversity Peer Learning Collaborative is sponsored by the Division of Maternal and Child Health Workforce Development and is facilitated by the MCH Workforce Performance Center at Altarum Institute in partnership with the National Center for Cultural Competence. It is an intensive collaborative peer learning process in which a small number of highly motivated grantees are provided a structured and safe environment to address challenges to racial and ethnic diversity, health equity, and cultural and linguistic competence within their training program through learning opportunities, technical assistance, and collaboration with peers.

MCH Nutrition Peer Mentoring Network

The MCH Nutrition Peer Mentoring Network was created as a part of the MCH Nutrition Grantees’ Diversity Recruitment and Retention Learning Collaborative as a forum for trainees to share and learn about partnering programs and fellow trainee experiences, and to foster collaborative, peer and professional networks among funded trainees. Since inception, trainees have planned and facilitated quarterly conference calls to discuss collaborative projects, share leadership and training experiences, and promote trainee engagement across the various MCH Nutrition training programs. The trainees also collaboratively developed a MCH Nutrition Peer Mentoring Network mission statement. To supplement trainee conference calls, an online blog forum entitled A Day in the Life of a MCH Trainee was developed to enhance collaboration among trainees. To read trainee posts from A Day in the Life of a MCH Trainee online blog visit


This project is supported by the Health Resources and Services Administration (HRSA) of the U.S. Department of Health and Human Services (HHS) under grant number T79MC09805, Leadership Education in Maternal and Child Health Nutrition, $223,929, 50% funded by the University of Tennessee, Department of Nutrition. This information or content and conclusions are those of the author and should not be construed as the official position or policy of, nor should any endorsements be inferred by HRSA, HHS or the U.S. Government.

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