Dietetics practitioners are food and nutrition experts who help people live healthier lives. They work in a variety of settings—from hospitals and research to sports, schools, nursing homes, and the food industry. Yet, despite the diversity of the populations they serve, the dietetics profession is predominantly female, white, and able-bodied. Only 2% of dietetics practitioners have a disability compared to 29% of US adults. There is an urgent need to diversify the field—especially by including practitioners with disabilities.

The book features the autobiographies of 15 credentialed dietetics practitioners with disabilities who share their lived experiences navigating college and academic accommodations; supervised practice internships; national credentialing exams; employment, workplace access, and disability disclosure; and disability culture around food, nutrition, and eating. Their disabilities include cerebral palsy, spinal cord injuries, vision and hearing impairments, mobility disabilities, and chronic illnesses.

The book also includes seven educational chapters on topics such as how to become a dietetics practitioner, disability resources, and disability statistics. The book is an essential resource for people with disabilities exploring careers in dietetics or other healthcare professions; dietetics and healthcare students/interns with disabilities; educators, preceptors, managers, and supervisors; career counselors and disability services professionals; and allies, family members, and colleagues of people with disabilities. All royalties are donated to initiatives that support and educate a more inclusive dietetics workforce.