Progress 08/01/17 to 06/26/22
Outputs
Target Audience: The project addressed the projected workforce demand because it targets an area of job growth. The Bureau of Labor Statistics projects that the number of positions for Dietitians and Nutritionists needing to be filled within the United States will rise by an above average rate of 16% between 2014 and 2024 . The relevant discipline code for this project is Human Nutrition (Code N). The project increased awareness about the proposed area of training nutrition and dietetics - by involving students in multiple networks DU staff and students contributed through involvement in food and nutrition outreach programming. DU's Nutrition Sciences faculty, staff, and students also provided nutrition education and services to 17,000 Chicago Head Start children, staff, and families. Head Start is an organization that promotes school readiness of children under five from low-income families through education, health, social and other services The training project impacted DU by increasing the enrollment of nutrition and dietetics students from groups historically underrepresented in USDA mission areas which will contribute to the diversity of the institution's overall student population. The project contributed to reversing the trend in low enrollment, retention, and completion of baccalaureate degrees by multicultural students in USDA mission areas by providing a mechanism by which such students could a) seamlessly transfer from community colleges to DU and then b) benefit from multiple academic, social, and career planning support structures as they move toward completion of the undergraduate program in nutrition and dietetics. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?The MSP Scholars Program included the following required curriculum: Basic Course in the Protection of Human Subjects Research •Health Information Privacy and Security Course (HIPS) Responsible Conduct of Research Courses (RCR) • Biomedical Research Focus Scholars were evaluated on the following Learning Objectives in Nutr 501 which meet competencies toward RD Internship Student consistently demonstrates professional writing skills, targeted to meet the specific needs of the audience. Example activities to demonstrate: newsletter, institutional report, educational handouts, print media. STUDENT LEARNING OUTCOME ACTIVITY: Student demonstrates active participation and substantial contribution when working in teams or group projects. Student actively participates on an interprofessional team, collaborating as the nutritional member, limiting participation under the scope of practice, respects the educational background of others, and integrates nutrition and dietetic skills as needed. Student demonstrates competence in Identifying the need of referring attendees to other professionals and services when appropriate. Referral examples: refers clients to behavioral health services, social worker, RD with different expertise, or MD, as needed and pertinent. STUDENT LEARNING OUTCOME BEHAVIOR: Student demonstrates effective leadership skills throughout group, team or class projects and tasks. Indicators include organizing group tasks, proposing new ideas, taking initiative, delegating tasks, seeking team member input and solution. STUDENT LEARNING OUTCOME BEHAVIOR: Student demonstrates effective negotiation skills as indicated by: respecting, considering and advocating for self and others' ideas, assertively and sensitively communicates with clients about behavioral changes as needed. Student demonstrates active participation in professional and community organizations related to nutrition. Examples include: CLOCC events, Head Start events. Student consistently demonstrates professional behaviors and attitudes, as indicated by: taking initiative, proactively developing solutions, manages time well, strong work ethic, adheres to deadlines and commitments, flexibility, thinks critically, prioritizes work appropriately, is customer focused, advocates as needed. STUDENT LEARNING OUTCOME: BEHAVIOR: Student consistently demonstrates cultural competence throughout interactions with clients, colleagues and staff members. Competence is indicated through interactions with classmates, clients, colleagues, instructors or staff members of diverse backgrounds, and by implementing culturally-sensitive and appropriate services or programs. Student demonstrates commitment to self-assessment by setting at least three specific goals for self-improvement throughout the rotation. Goals may include behavioral, action or knowledge outcomes. Student must meet with the preceptor at mid-point and end of rotation to discuss progress on the self-improvement goals. Student demonstrates advocacy by participation in at least one nutritional advocacy event and/or on-line call for action. Student must complete a reflection summary of the participation. Advocacy activity examples include: Chicago Food Depository, Illinois Advocacy Day, or an Academy action alert. STUDENT LEARNING OUTCOME: BEHAVIOR: Student demonstrates effective and appropriate mentoring skills by training a peer or colleague for an activity or teaching a concept related to the facility goals. How have the results been disseminated to communities of interest?Scholars network with students from their original community colleges and freshman, sophomores at Dominican What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Objective 1: Recruit and matriculate ten new junior-standing students pursuing Food Sciences and Human Nutrition training to become MSP Scholars. We did recruit 10 scholars beginnig in Fall 2018 from transfer students. As we had some of our original students complete in one year, we recruited 3 more students for Fall 20-Spring 22 to utilize the balance of the grant to support students. All three students come from the Latino community. All but one student graduated and she will finish Spring 2022. Objective 2: Support ten MSP Scholars to maintain good academic standing and on-time progress to degree completion by providing tailored holistic advising, faculty/peer mentoring, and academic support. One faculty member was designated to support the advising and academic support for these students. She met with them regularly and kept track of their classes and grades. Objective 3: Design and implement a field-based Special Experiential Learning (SEL) opportunity Nine students are worked with Head Start Nutrition Education Program. The following is taken from the Scope of Services that the students helped support 1. Assisting sites and agencies in understanding nutrition and program 2. Providing nutritional recommendations, information on breastfeeding, infant feeding, and appropriate referrals (as needed) for pregnant women nursing and breast-feeding mothers associated with the Head Start programs. 3. Training staff members, parents and children to help address child nutrition needs, health and eating behaviors. Increase parent knowledge of child development. 4. Menu review and analysis to assure that meals reflect cultural and ethnic preferences provide a variety of foods to broaden the child's food experience and are nutritionally balanced as specified by the federal, state and city regulations. 5. Developing parent nutrition classes, handouts and bulletin boards sample menus etc.to assist staff members and families to work together in promoting healthy eating behaviors for children. 6. Work on annual community nutrition needs assessment to help identify issues and links to available resources. Objective 4: Enhance the self-efficacy, problem-solving, and critical thinking skills of the MSP Scholars through participation in research, service learning, and professional meetings Capstone Project Each scholar has selected a project in Head Start developing lesson plans to teach to staff and parents Critical Dietetics Conference attended annually. Critical Dietetics creates a space for critical inquiry and dialogue in order to broaden the body of knowledge in dietetics. Seven of the scholars came from communities of color. DU provided MSP Scholars with one full academic year of special experiential learning activities that are dedicated to increasing the student's breadth of knowledge in community and childhood nutrition. This SEL was designed to fast-forward undergraduate nutrition majors toward completion of their registration examination by offering MSP Scholars the opportunity to take two graduate level courses while undergraduate seniors. MSP Scholars took NUTR 502, Community Nutrition Seminar, on the DU campus during the first semester of their senior year and will engage in NUTR 501, Community Supervised Practice Experience
Publications
|
Progress 08/01/20 to 07/31/21
Outputs
Target Audience:We accepted applications for 3 students who began Fall 20 and will continue through May 22. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?What opportunities for training and professional development has the project provided? Scholars participated in Citi Training . The MSP Scholars Program includes the following required curriculum: Basic Course in the Protection of Human Subjects Research •Health Information Privacy and Security Course (HIPS) Responsible Conduct of Research Courses (RCR) • Biomedical Research Focus Scholars are evaluated on the following Learning Objectives in Nutr 501 which meet competencies toward RD Internship Student consistently demonstrates professional writing skills, targeted to meet the specific needs of the audience. Example activities to demonstrate: newsletter, institutional report, educational handouts, print media. STUDENT LEARNING OUTCOME ACTIVITY: Student demonstrates active participation and substantial contribution when working in teams or group projects. Student actively participates on an interprofessional team, collaborating as the nutritional member, limiting participation under the scope of practice, respects the educational background of others, and integrates nutrition and dietetic skills as needed. Student demonstrates competence in Identifying the need of referring attendees to other professionals and services when appropriate. Referral examples: refers clients to behavioral health services, social worker, RD with different expertise, or MD, as needed and pertinent. STUDENT LEARNING OUTCOME BEHAVIOR: Student demonstrates effective leadership skills throughout group, team or class projects and tasks. Indicators include organizing group tasks, proposing new ideas, taking initiative, delegating tasks, seeking team member input and solution. STUDENT LEARNING OUTCOME BEHAVIOR: Student demonstrates effective negotiation skills as indicated by: respecting, considering and advocating for self and others' ideas, assertively and sensitively communicates with clients about behavioral changes as needed. Student demonstrates active participation in professional and community organizations related to nutrition. Examples include: CLOCC events, Head Start events. Student consistently demonstrates professional behaviors and attitudes, as indicated by: taking initiative, proactively developing solutions, manages time well, strong work ethic, adheres to deadlines and commitments, flexibility, thinks critically, prioritizes work appropriately, is customer focused, advocates as needed. STUDENT LEARNING OUTCOME: BEHAVIOR: Student consistently demonstrates cultural competence throughout interactions with clients, colleagues and staff members. Competence is indicated through interactions with classmates, clients, colleagues, instructors or staff members of diverse backgrounds, and by implementing culturally-sensitive and appropriate services or programs. Student demonstrates commitment to self-assessment by setting at least three specific goals for self-improvement throughout the rotation. Goals may include behavioral, action or knowledge outcomes. Student must meet with the preceptor at mid-point and end of rotation to discuss progress on the self-improvement goals. Student demonstrates advocacy by participation in at least one nutritional advocacy event and/or on-line call for action. Student must complete a reflection summary of the participation. Advocacy activity examples include: Chicago Food Depository, Illinois Advocacy Day, or an Academy action alert. STUDENT LEARNING OUTCOME: BEHAVIOR: Student demonstrates effective and appropriate mentoring skills by training a peer or colleague for an activity or teaching a concept related to the facility goals. How have the results been disseminated to communities of interest?How have the results been disseminated to communities of interest? Scholars network with students from their original community colleges and freshman, sophomores at Dominican What do you plan to do during the next reporting period to accomplish the goals?What do you plan to do during the next reporting period to accomplish the goals? Complete and present Capstone Projects Nutr 502 community seminar The community nutrition seminar will introduce the students to the theory and practice of assessing nutritional needs of communities. Students will become familiar with multicultural nutrition practices in a variety of ethnic populations and socio- economic sectors. This seminar will also address issues regarding nutrition needs during pregnancy, lactation, infancy, and childhood. Students will practice professional communication skills by giving oral presentations and through written work.
Impacts
What was accomplished under these goals?
What was accomplished under these goals? Objective 1: Recruit and matriculate ten new junior-standing students pursuing Food Sciences and Human Nutrition training to become MSP Scholars. We did recruit 8 more scholars who began in Fall 2018 from transfer students. 5 of these students graduated. 2 of these students will return Fall 20, one graduating Fall 20. We accepted applications for 3 students who began Fall 20 and will continue through May 21.We Objective 2: Support ten MSP Scholars to maintain good academic standing and on-time progress to degree completion by providing tailored holistic advising, faculty/peer mentoring, and academic support. One faculty member has been designated to support the advising and academic support for these students. She meets with them regularly and keeps track of their classes and grades. She has helped them adapt their schedules and access University Resources to be successful. We have two mentors, that also work with them, one Caucasian and one Latina. They participate with student mentors on projects and presentations for the World Critical Dietetics Conference Objective 3: Design and implement a field-based Special Experiential Learning (SEL) opportunity Two of the students are now working with Head Start Nutrition Education Program and one will begin in the fall. The following is taken from the Scope of Services that the students will help support 1. Assisting sites and agencies in understanding nutrition and program standards, city, state, and federal nutrition regulations. This includes assisting the development and review of system-wide and agency- specific policies and procedures concerning diet and nutrition services. 2. Providing nutritional recommendations, information on breastfeeding, infant feeding, and appropriate referrals (as needed) for pregnant women nursing and breast-feeding mothers associated with the Head Start programs. 3. Training staff members, parents and children to help address child nutrition needs, health and eating behaviors. Increase parent knowledge of child development. 4. Menu review and analysis to assure that meals reflect cultural and ethnic preferences provide a variety of foods to broaden the child's food experience and are nutritionally balanced as specified by the federal, state and city regulations. 5. Developing parent nutrition classes, handouts and bulletin boards sample menus etc.to assist staff members and families to work together in promoting healthy eating behaviors for children. 6. Work on annual community nutrition needs assessment to help identify issues and links to available resources. Objective 4: Enhance the self-efficacy, problem-solving, and critical thinking skills of the MSP Scholars through participation in research, service learning, and professional meetings Capstone Project Each scholar has selected a project in Head Start developing lesson plans to teach to staff and parents Critical Dietetics Conference attendance . Critical Dietetics creates a space for critical inquiry and dialogue in order to broaden the body of knowledge in dietetics. Every year a conference is held in different parts of the world to create a critical dialogue about social justice. 2020 it was held virtually at University of Akron. The theme was Calling In, Calling Out, Pushing Boundaries: Towards a Just and Inclusive Dietetics It included a Tribunal on Racism in Dietetics. Students will attend the 2021 Virtual Conference being hosted in Australia It's High Time: From Awareness to Action - Advancing social justice through critical health pedagogies Held online Thursday Oct 21 - Saturday Oct 23, 2021 Students attended FNCE 20 the National Conference of the Academy of Nutrition and Dietetics 2020 online and wrote reflections which were submitted for review. They have also been registered for the 2021 FNCE which will also be virtual. Objective 5: Increase the pipeline of highly qualified students from historically underrepresented populations into Food Sciences and Human Nutrition through MSP scholar degree completion and enrollment in graduate training or internships. The three scholars come from communities of color. DU will provide MSP Scholars with one full academic year of special experiential learning activities that are dedicated to increasing the student's breadth of knowledge in community and childhood nutrition. This SEL is designed to fast-forward undergraduate nutrition majors toward completion of their registration examination by offering MSP Scholars the opportunity to take two graduate level courses while undergraduate seniors. MSP Scholars will take NUTR 502, Community Nutrition Seminar and will engage in NUTR 501, Community Supervised Practice Experience
Publications
|
Progress 08/01/19 to 07/31/20
Outputs
Target Audience:Our target audience was transfer students from community colleges in the Chicago area seeking to complete undergraduate degrees in Nutrition and Dietetics. We particularly tried to reach students of color, or other marginalized students interested in becoming Registered Dietitians Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?The MSP Scholars Program includes the following required curriculum: Basic Course in the Protection of Human Subjects Research •Health Information Privacy and Security Course (HIPS) Responsible Conduct of Research Courses (RCR) • Biomedical Research Focus Scholars are evaluated on the following Learning Objectives in Nutr 501 which meet competencies toward RD Internship Student consistently demonstrates professional writing skills, targeted to meet the specific needs of the audience. Example activities to demonstrate: newsletter, institutional report, educational handouts, print media. STUDENT LEARNING OUTCOME ACTIVITY: Student demonstrates active participation and substantial contribution when working in teams or group projects. Student actively participates on an interprofessional team, collaborating as the nutritional member, limiting participation under the scope of practice, respects the educational background of others, and integrates nutrition and dietetic skills as needed. Student demonstrates competence in Identifying the need of referring attendees to other professionals and services when appropriate. Referral examples: refers clients to behavioral health services, social worker, RD with different expertise, or MD, as needed and pertinent. STUDENT LEARNING OUTCOME BEHAVIOR: Student demonstrates effective leadership skills throughout group, team or class projects and tasks. Indicators include organizing group tasks, proposing new ideas, taking initiative, delegating tasks, seeking team member input and solution. STUDENT LEARNING OUTCOME BEHAVIOR: Student demonstrates effective negotiation skills as indicated by: respecting, considering and advocating for self and others' ideas, assertively and sensitively communicates with clients about behavioral changes as needed. Student demonstrates active participation in professional and community organizations related to nutrition. Examples include: CLOCC events, Head Start events. Student consistently demonstrates professional behaviors and attitudes, as indicated by: taking initiative, proactively developing solutions, manages time well, strong work ethic, adheres to deadlines and commitments, flexibility, thinks critically, prioritizes work appropriately, is customer focused, advocates as needed. STUDENT LEARNING OUTCOME: BEHAVIOR: Student consistently demonstrates cultural competence throughout interactions with clients, colleagues and staff members. Competence is indicated through interactions with classmates, clients, colleagues, instructors or staff members of diverse backgrounds, and by implementing culturally-sensitive and appropriate services or programs. Student demonstrates commitment to self-assessment by setting at least three specific goals for self-improvement throughout the rotation. Goals may include behavioral, action or knowledge outcomes. Student must meet with the preceptor at mid-point and end of rotation to discuss progress on the self-improvement goals. Student demonstrates advocacy by participation in at least one nutritional advocacy event and/or on-line call for action. Student must complete a reflection summary of the participation. Advocacy activity examples include: Chicago Food Depository, Illinois Advocacy Day, or an Academy action alert. STUDENT LEARNING OUTCOME: BEHAVIOR: Student demonstrates effective and appropriate mentoring skills by training a peer or colleague for an activity or teaching a concept related to the facility goals. How have the results been disseminated to communities of interest? Scholars network with students from their original community colleges and freshman, sophomores at Dominican What do you plan to do during the next reporting period to accomplish the goals? Complete and present Capstone Projects Nutr 502 community seminar The community nutrition seminar will introduce the students to the theory and practice of assessing nutritional needs of communities. Students will become familiar with multicultural nutrition practices in a variety of ethnic populations and socio- economic sectors. This seminar will also address issues regarding nutrition needs during pregnancy, lactation, infancy, and childhood. Students will practice professional communication skills by giving oral presentations and through written work. How have the results been disseminated to communities of interest?Scholars network with students from their original community colleges and freshman, sophomores at Dominican. Scholars will also attend and present at the World Critical Dietetics Conference 2020 at a Tribunal on Dietetics and Racism What do you plan to do during the next reporting period to accomplish the goals?Complete and present Capstone Projects Nutr 502 community seminar The community nutrition seminar will introduce the students to the theory and practice of assessing nutritional needs of communities. Students will become familiar with multicultural nutrition practices in a variety of ethnic populations and socio- economic sectors. This seminar will also address issues regarding nutrition needs during pregnancy, lactation, infancy, and childhood. Students will practice professional communication skills by giving oral presentations and through written work.
Impacts
What was accomplished under these goals?
Objective 1: Recruit and matriculate ten new junior-standing students pursuing Food Sciences and Human Nutrition training to become MSP Scholars. We did recruit 8 more scholars who began in Fall 2018 from transfer students. 5 of these students graduated. 2 of these students will return Fall 20, one graduating Fall 20. We are accepting applications for 3 students to begin Fall 20. Objective 2: Support ten MSP Scholars to maintain good academic standing and on-time progress to degree completion by providing tailored holistic advising, faculty/peer mentoring, and academic support. One faculty member has been designated to support the advising and academic support for these students. She meets with them regularly and keeps track of their classes and grades. She has helped them adapt their schedules and access University Resources to be successful. We have two mentors, that also work with them, one Caucasian and one Latina. They participated with student mentors on projects and presentations for the World Critical Dietetics Conference Objective 3: Design and implement a field-based Special Experiential Learning (SEL) opportunity Seven of the students are now working with Head Start Nutrition Education Program and one will begin in the fall. The following is taken from the Scope of Services that the students will help support 1. Assisting sites and agencies in understanding nutrition and program standards, city, state, and federal nutrition regulations. This includes assisting the development and review of system-wide and agency- specific policies and procedures concerning diet and nutrition services. 2. Providing nutritional recommendations, information on breastfeeding, infant feeding, and appropriate referrals (as needed) for pregnant women nursing and breast-feeding mothers associated with the Head Start programs. 3. Training staff members, parents and children to help address child nutrition needs, health and eating behaviors. Increase parent knowledge of child development. 4. Menu review and analysis to assure that meals reflect cultural and ethnic preferences provide a variety of foods to broaden the child's food experience and are nutritionally balanced as specified by the federal, state and city regulations. 5. Developing parent nutrition classes, handouts and bulletin boards sample menus etc.to assist staff members and families to work together in promoting healthy eating behaviors for children. 6. Work on annual community nutrition needs assessment to help identify issues and links to available resources. Objective 4: Enhance the self-efficacy, problem-solving, and critical thinking skills of the MSP Scholars through participation in research, service learning, and professional meetings Capstone Project Each scholar has selected a project in Head Start developing lesson plans to teach to staff and parents Accession No. 1012825 Project No. Critical Dietetics Conference attendance Nov 2019. Critical Dietetics creates a space for critical inquiry and dialogue in order to broaden the body of knowledge in dietetics. Every year a conference is held in different parts of the world to create a critical dialogue about social justice. 2019 it was held in K'jipuktuk (Halifax), Nova Scotia, Canada. Dominican students participated in 3 days of interactive livestream viewing with local and projected talks. The focus of the conference was Building allyship with Indigenous communities through dietetic education, practice, and research Objective 5: Increase the pipeline of highly qualified students from historically underrepresented populations into Food Sciences and Human Nutrition through MSP scholar degree completion and enrollment in graduate training or internships. Five of the scholars come from communities of color. DU will provide MSP Scholars with one full academic year of special experiential learning activities that are dedicated to increasing the student's breadth of knowledge in community and childhood nutrition. This SEL is designed to fast-forward undergraduate nutrition majors toward completion of their registration examination by offering MSP Scholars the opportunity to take two graduate level courses while undergraduate seniors. MSP Scholars will take NUTR 502, Community Nutrition Seminar, on the DU campus during the first semester of their senior year and will engage in NUTR 501, Community Supervised Practice Experience
Publications
|
Progress 08/01/18 to 07/31/19
Outputs
Target Audience:Our target audience was transfer students from community colleges in the Chicago area seeking to complete undergraduate degrees in Nutrition and Dietetics. We particularly tried to reach students of color, or other marginalized students interested in becoming Registered Dietitians. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Scholars participated in Citi Training Any personnel involved in the design, conduct, or reporting of research are required to obtain and maintain appropriate education regarding the protection of human subjects and the responsible conduct of research. The MSP Scholars Program includes the following required curriculum: Basic Course in the Protection of Human Subjects Research •Health Information Privacy and Security Course (HIPS) Responsible Conduct of Research Courses (RCR) • Biomedical Research Focus Scholars are evaluated on the following Learning Objectives in Nutr 501 which meet competencies toward RD Internship Student consistently demonstrates professional writing skills, targeted to meet the specific needs of the audience. Example activities to demonstrate: newsletter, institutional report, educational handouts, print media. STUDENT LEARNING OUTCOME ACTIVITY: Student demonstrates active participation and substantial contribution when working in teams or group projects. Student actively participates on an interprofessional team, collaborating as the nutritional member, limiting participation under the scope of practice, respects the educational background of others, and integrates nutrition and dietetic skills as needed. Student demonstrates competence in Identifying the need of referring attendees to other professionals and services when appropriate. Referral examples: refers clients to behavioral health services, social worker, RD with different expertise, or MD, as needed and pertinent. STUDENT LEARNING OUTCOME BEHAVIOR: Student demonstrates effective leadership skills throughout group, team or class projects and tasks. Indicators include organizing group tasks, proposing new ideas, taking initiative, delegating tasks, seeking team member input and solution. STUDENT LEARNING OUTCOME BEHAVIOR: Student demonstrates effective negotiation skills as indicated by: respecting, considering and advocating for self and others' ideas, assertively and sensitively communicates with clients about behavioral changes as needed. Student demonstrates active participation in professional and community organizations related to nutrition. Examples include: CLOCC events, Head Start events. Student consistently demonstrates professional behaviors and attitudes, as indicated by: taking initiative, proactively developing solutions, manages time well, strong work ethic, adheres to deadlines and commitments, flexibility, thinks critically, prioritizes work appropriately, is customer focused, advocates as needed. STUDENT LEARNING OUTCOME: BEHAVIOR: Student consistently demonstrates cultural competence throughout interactions with clients, colleagues and staff members. Competence is indicated through interactions with classmates, clients, colleagues, instructors or staff members of diverse backgrounds, and by implementing culturally-sensitive and appropriate services or programs. Student demonstrates commitment to self-assessment by setting at least three specific goals for self-improvement throughout the rotation. Goals may include behavioral, action or knowledge outcomes. Student must meet with the preceptor at mid-point and end of rotation to discuss progress on the self-improvement goals. Student demonstrates advocacy by participation in at least one nutritional advocacy event and/or on-line call for action. Student must complete a reflection summary of the participation. Advocacy activity examples include: Chicago Food Depository, Illinois Advocacy Day, or an Academy action alert. STUDENT LEARNING OUTCOME: BEHAVIOR: Student demonstrates effective and appropriate mentoring skills by training a peer or colleague for an activity or teaching a concept related to the facility goals. How have the results been disseminated to communities of interest?Scholars network with students from their original community colleges and freshman, sophomores at Dominican What do you plan to do during the next reporting period to accomplish the goals?Complete and present Capstone Projects Participation in Diversity and Sustainability conference at Dominican University fall 2019 Nutr 502 community seminar The community nutrition seminar will introduce the students to the theory and practice of assessing nutritional needs of communities. Students will become familiar with multicultural nutrition practices in a variety of ethnic populations and socio-economic sectors. This seminar will also address issues regarding nutrition needs during pregnancy, lactation, infancy, and childhood. Students will practice professional communication skills by giving oral presentations and through written work.
Impacts
What was accomplished under these goals?
Objective 1: Recruit and matriculate ten new junior-standing students pursuing Food Sciences and Human Nutrition training to become MSP Scholars. We did recruit 8 more scholars who began in Fall 2018 from transfer students. Objective 2: Support ten MSP Scholars to maintain good academic standing and on-time progress to degree completion by providing tailored holistic advising, faculty/peer mentoring, and academic support. One faculty member has been designated to support the advising and academic support for these students. She meets with them regularly and keeps track of their classes and grades. She has helped them adapt their schedules and access University Resources to be successful. We have two mentors, that also work with them, one Caucasian and one Latina. They participated with student mentors on projects for the Critical Dietetics Conference Objective 3: Design and implement a field-based Special Experiential Learning (SEL) opportunity Seven of the students are now working with Head Start Nutrition Education Program and one will begin in the fall. The following is taken from the Scope of Services that the students will help support 1. Assisting sites and agencies in understanding nutrition and program standards, city, state, and federal nutrition regulations. This includes assisting the development and review of system-wide and agency- specific policies and procedures concerning diet and nutrition services. 2. Providing nutritional recommendations, information on breastfeeding, infant feeding, and appropriate referrals (as needed) for pregnant women nursing and breast-feeding mothers associated with the Head Start programs. 3. Training staff members, parents and children to help address child nutrition needs, health and eating behaviors. Increase parent knowledge of child development. 4. Menu review and analysis to assure that meals reflect cultural and ethnic preferences provide a variety of foods to broaden the child's food experience and are nutritionally balanced as specified by the federal, state and city regulations. 5. Developing parent nutrition classes, handouts and bulletin boards sample menus etc.to assist staff members and families to work together in promoting healthy eating behaviors for children. 6. Work on annual community nutrition needs assessment to help identify issues and links to available resources. Objective 4: Enhance the self-efficacy, problem-solving, and critical thinking skills of the MSP Scholars through participation in research, service learning, and professional meetings Capstone Project Each scholar has selected a project in Head Start developing lesson plans to teach to staff and parents Critical Dietetics Conference attendance Nov 2018. Students wrote reflections on the conference and associated Civil Rights Tour of Birmingham/Montgomery area. They participated in fundraising to help other students attend. 8th International Critical Dietetics Conference Montgomery, Alabama, USA November 16-18, 2018 Food and Health as a Human Right: Intersections of Rights-based Movements with Critical Dietetics Critical Dietetics originated as a social health movement in June 2009 and while it is primarily located in dietetics, it is also embracing of multiple disciplines and perspectives, located in and outside of the health professions, and the academy. Critical Dietetics has previously convened conferences in Canada, Australia, England, and Spain. Our 8th International Conference will take place in Montgomery, Alabama, USA. The need for a global, critical dialogue about social justice is urgently needed. For the 8th international critical dietetics conference, we are taking up that call by hosting our conference at the heart of the civil rights movement in Montgomery, Alabama, USA. The theme for this year's conference is health as a human right. This conference will spark critical conversations about novel ways of approaching the complex social, political, and cultural issues encountered in dietetics, and nutrition, more broadly. Central to the mission of Critical Dietetics is social justice, and the specific focus of this conference is to discuss the need to expand dietetics to include those who have traditionally been excluded locally and internationally within health professional and academic movements. Dietetics is a profession of traditionally feminized knowledge, forms of work, and workers. Hence, our interest in promoting diversity, redressing inequity, and seeking social justice relevant to people's ethnicity, nationality, gender, class, size, religion, ability, and sexual orientation. Objective 5: Increase the pipeline of highly qualified students from historically underrepresented populations into Food Sciences and Human Nutrition through MSP scholar degree completion and enrollment in graduate training or internships. Five of the scholars come from communities of color. DU will provide MSP Scholars with one full academic year of special experiential learning activities that are dedicated to increasing the student's breadth of knowledge in community and childhood nutrition. This SEL is designed to fast-forward undergraduate nutrition majors toward completion of their registration examination by offering MSP Scholars the opportunity to take two graduate level courses while undergraduate seniors. MSP Scholars will take NUTR 502, Community Nutrition Seminar, on the DU campus during the first semester of their senior year and will engage in NUTR 501, Community Supervised Practice Experience
Publications
|
Progress 08/01/17 to 07/31/18
Outputs
Target Audience:Several meetings took place with the Director over the year with community colleges in the area who have students from underrepresented communities in Dietetics; Harper Community College, Triton Community College and Malcolm X Chicago City College. Materials about Dominican's undergraduate and graduate/RD coordinated programs were brought to the schools. Several of the newly recruited students are transfers from these programs. In addition, there was discussion about future projects including high school students in the area between Dominican and Malcolm X College. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? All Cohort One scholars participated in workshopsled by faculty and peer mentors pertaining to resume building, business cards, and LinkedIn. How have the results been disseminated to communities of interest?Scholars in Cohort Two will be speaking to both local community colleges and high schools with students from underrepresented communities to promote careers in nutrition and dietetics this upcoming academic year What do you plan to do during the next reporting period to accomplish the goals?Students have been assigned a specific MSP studentadvisor who will meet with them monthly to monitor their academic progress. The Co-Director has planned an orientation meeting at the beginning of the fall 2018 semester to provide a program overview, review expectations, and discuss how all tasks can be successfully completed in the allotted time frame. The Director will meet with all scholars to discuss research options students regarding their capstone research in nutrition and dietetics in fall 2018. Service projects will be associated with the International Critical Dietetics Meeting taking place in November in Montgomery Alabama, with a focus on Food and Healthcare as a Human Right. Students will be attending and assisting at the conference. We will host two other professional development meetings in the spring (our goal is 4/year) A Canvas webpage is being developed for students to watch, monitor and discuss Purdue University's "Diversity, Equity, and Inclusion" Community of Practice (Co-P) digital workshops. This canvas webpage will also serve as a platform to keep the students updated, connected, and engaged in the program. Students will attend the Illinois Academy of Nutrition and Dietetics annual spring meeting. Students will participate in outreach programs to introduce careers in Food Sciences and Human Nutrition to local high school and community college students from underrepresented communities.
Impacts
What was accomplished under these goals?
Objective 1: Recruit and matriculate ten new junior-standing students pursuing Food Sciences and Human Nutrition training to become MSP Scholars Since we did not receive this grant until August of 2017, we were only able to recruit three students for Fall 2017 cohort instead of the five students initially proposed. Two of them were returning juniors, who actually graduated in May. This change has allowed us to select eight scholars for the second cohort starting this Fall 2018. This second cohort that has been recruited will participate in this opportunity for the next two years. Objective 2: Support ten MSP Scholars to maintain good academic standing and on-time progress to degree completion by providing tailored holistic advising, faculty/peer mentoring, and academic support. Two of the students in our first cohort, successfully graduated in May 2017 and received their DPD verification statement allowing them to transition to a coordinated program in dietetics, dietetic internship or graduate school. The third scholar that started in the fall of 2017 with cohort one, was unfortunately in a car accident and had to take a medical leave from school. He will be returning to finish both the MSP scholar program requirements and his studies in January 2019. All three had tailored advising provided by Dominican University's Nutrition Sciences Department. In addition, they participated in a mentoring program both with a peer and a professional diversity mentor. One of the peer mentoring activities, included a workshop about resumes, business cards, and LinkedIn. All students also received academic assistance through Dominican University's Academic Enrichment Center. Objective 3: Design and implement a field-based Special Experiential Learning (SEL) opportunity for ten MSP Scholars in their senior year Our two scholars that graduated from cohort one, participated in the SEL opportunity, they were able to participate in two graduate community nutrition courses including over100 hours of practicum in community nutrition with Dominican University Head Start Program. This experience will enable them to bypass two required courses for the coordinated in dietetics program at Dominican University if they decide to complete their supervised practice hours and/or a graduate degree on campus; saving both graduates time and money. Objective 4: Enhance the self-efficacy, problem-solving, and critical thinking skills of the MSP Scholars through participation in research, service learning, and professional meetings Unfortunately, because two of the Cohort One students were only in the MSP Scholar Program for a year they were not able to complete acapstone project. However, they did successfully complete a hands-on food research project in Nutrition 390, Experimental Foods, as well as, numerous service learning projects in Nutrition 299, Community-based Learning and during their SEL at Head Start. All cohort one scholars were provided an Academy of Nutrition and Dietetics membership and free registration for the national Food & Nutrition Conference & ExpoFood & Nutrition Conference & ExpoFood and Nutrition Conference Expo in October 2017. Objective 5: Increase the pipeline of highly qualified students from historically underrepresented populations into Food Sciences and Human Nutrition through MSP scholar degree completion and enrollment in graduate training or internships. Throughout this first year, the Director of this program initiated several meetings with community colleges in the area who have students from underrepresented communities in dietetics including: Harper Community College, Triton Community College and Malcolm X Chicago City College. Promotional materials about Dominican University's MSP program, undergraduate didactic program in dietetics and graduate coordinated programs in dietetics were shared with the both the school faculty and students. To much success, several of the newly recruited students accepted into cohort are transfer students from these programs. In addition, there was discussion about future projects including high school students in the area between Dominican and Malcolm X College. Dominican University plans to continue to foster these relationships and strengthen this beneficial pipeline for students from underrepresented communities.
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