Abstract
<jats:p>Historically, dietetics, often as part of many ‘special diets’ within food services, as well as in therapeutic diets, included diets for people described as ‘minority ethnic groups’. This chapter explores key aspects and skills to present a toolkit to work with individuals whose diet and food habits are influenced by aspects of ethnicity, heritage, faith and spirituality. Structural racism refers to the systemic processes and patterns in organisations and societies that perpetuate racial discrimination. Health and social care organisations can exhibit structural racism too. Structural inequalities refer to systemic disparities in access, resources and opportunities across different social groups, often rooted in historical and social processes. Dietetic practice must incorporate an individual’s traditional health beliefs and foods with appropriate recommendations for dietary change.</jats:p>