Course Description
An on-location study of foods and nutrition. May include lectures by recognized authorities on the life and culture in the area. Excursions to museums, historical sites, and cultural events as well as health and nutrition screening/education, observations and shadowing of health care professionals in healthcare and other settings may be included. Students will explore the food ways and food culture of the local country or community. Students will visit food- or nutrition-related industries and agencies.
Additional Requirements for Graduate Students:
Graduate students will meet regularly with the course director
to analyze and discuss cultural differences and the impact
culture has on food ways. They will also complete a detailed
report that analyzes and explores differences between their own
culture and the culture under study (minimum of 10 pages and 5
scholarly references).
Athena Title
Study Tour in NUTR
Equivalent Courses
Not open to students with credit in NUTR 5710 or NUTR 7710
Non-Traditional Format
Course includes a service-learning project as a component of a study abroad program during the semester that either employs skills or knowledge learned in the course or teaches new skills or knowledge related to course objectives. The course uses service-learning as the primary pedagogical tool for teaching course objectives. Students will work on a comprehensive project (s) and may be required to spend considerable time in community/hospital settings. Students will be engaged in the service-learning component for approximately 75- 100% of overall instructional time.
Undergraduate Prerequisite
Permission of department
Graduate Prerequisite
Permission of department
Semester Course Offered
Offered summer semester every year.
Grading System
A - F (Traditional)
Course Objectives
This summer study abroad service learning program in nutrition/dietetics and public health has been designed to achieve the following educational objectives: 1. Understand the critical environmental, economic, and social problems confronting communities and populations in selected countries 2. Assess and participate in the management of foods and nutrition problems 3. Observe the processes of nutrition assessment and education/counseling of populations 4. Provide opportunity to observe and shadow professionals in healthcare delivery in resource-poor settings 5. Participate in nutrition and health screening, counseling and health education in selected clinic environments and communities 6. Deepen student understanding and commitment to participatory health planning within an international setting and how that compares to that of the United States
Topical Outline
1. Select Readings and Discussions: Culture, Economics, Social, and Health Issues 2. Community Health/Nutrition Screening and Education 3. Observations and Shadowing of Health Care Professionals in Hospitals 4. Interdisciplinary Seminar on Health Care Delivery in an International Setting 5. Reflections and Journaling