Both the Social Ecological Model and Kolb's service learning framework have been utilized to create activities within the dietetics curriculum. Multiple service learning activities have included cooking classes for university faculty/staff, cooking classes for disabled community members, planning/preparing/presenting a healthy Go Red Luncheon, glucose screenings, peer nutrition education, pediatric nutrition education, cooking demonstration programs, food science Olympiad, peer mentoring and a variety of practicum experiences. These experiences have encompassed the clinical, food service management, and community aspects of nutrition. The service learning activities included in the curriculum have often set the students apart in the competitive internship application process. These students have not only a didactic foundation, but have applied many of the principles in practice. These activities are challenging to coordinate and require additional time for faculty and students outside of allotted lecture time. More service learning activities need to be incorporated into undergraduate curriculums. These activities provide students with needed experience and confidence to enter internships and the workplace. Small incentives to recognize faculty for their dedication and time to service learning activities may increase such activities in academe.
|Keywords:||Nutrition for Health and Wellness, Promotion of Health and Well Being|
Associate Professor, Department of Dietetics, Fashion Merchandising, and Hospitality, Western Illinois University, Macomb, IL, USA
Instructor, Department of Dietetics, Fashion Merchandising, and Hospitality, Western Illinois University, Macomb, IL, USA