Dietetics Curriculum: Incorporating Service Learning Activities to Meet Required Competencies

By Lorri Kanauss and Emily Shupe.

Published by The International Journal of Adult, Community and Professional Learning

Format Price
Article: Print $US10.00
Published online: November 14, 2014 $US5.00

The dietetics curriculum has been enhanced during the last five years at Western Illinois University with nutrition-related service learning activities for the university community using Kolb’s framework. Dietetics accreditation standards require several activities to be demonstrated such as effective professional oral and written communication; counseling techniques to facilitate behavior change; development of a nutrition education session or program/educational strategy for a target population; and application of management and business principles to the development, marketing, and delivery of programs or services. Multiple service learning activities to meet these standards have included cooking classes for different populations; planning/preparing/presenting a healthy Go Red Luncheon; glucose screenings; pediatric nutrition educations; cooking demonstration programs; peer nutrition education; and a variety of practicum experiences in clinical, foodservice, and community settings. Students have not only been able to meet required competencies, but these experiences have benefited them on internship applications, job applications, and interviews. The challenges have been scheduling and amount of time required outside of the classroom. Service learning has tremendous potential in future curricular changes to both meet required competencies and benefit society. This article discusses specific service learning activities that have been included in the dietetics curriculum to meet required competencies.

Keywords: Service Learning, Curriculum, Dietetics

The International Journal of Adult, Community and Professional Learning, Volume 21, Issue 1, December 2014, pp.15-22. Article: Print (Spiral Bound). Published online: November 14, 2014 (Article: Electronic (PDF File; 457.409KB)).

Dr. Lorri Kanauss

Dietetics Program Director, Dietetics, Fashion Merchandising, and Hospitality Department, Western Illinois University, Macomb, IL, USA

Dr. Emily Shupe

Instructor, Dietetics, Fashion Merchandising, and Hospitality Department, Western Illinois University, Macomb, IL, USA