Progress 09/01/08 to 08/31/13
Outputs
Target Audience: Objective #1. Enhancing the current UIUC study abroad program at EAP-Zamorano using a research/outreach learning-by-doing approach by engaging FSHN students in authentic community-based, outcome-driven projects in Honduras. A total of 5 students participated in the international service and experiential learning program during summer 2013 (May 12- June 9). Objective #2. Incorporating new findings and perspectives from study abroad students, faculty and staff into prior and newly created curricula, highlighting their experiences during the research/outreach learning-by-doing process using virtual communication technologies. A total of 53 students enrolled in Principles of Nutrition course (FSHN 220, spring 2013) and 28 students enrolled in Nutrition for Food Scientists course (FSHN 595, spring 2013) benefited from the discussion of experiences of the 2012 summer student cohort. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Providing training opportunities is one of the main components of this project; specifically via service and experiential learning. The following are formal training opportunities, which took place in the classroom or on the field: Undergraduate honors research Survey research Conversational Spanish Food record data collection and portion size quantification Ethics in international research and research with vulnerable groups Food security, dietary diversity and coping strategies index surveying Anthropometric assessment with children Food systems: dairy science, meat science, aquaculture and apiculture Presentations in rural communities about nutrition and health How have the results been disseminated to communities of interest? Results have been disseminated in several formats: Poster presentation at Institute of Food Technologists education division In classrooms, FHSN 220 and FSHN 595 In seminars to Department and College communities Brown bag lunches with College and Campus Study abroad offices. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
1) Major activities completed: Marketing of program; Recruitment of candidates; Review of candidate applications, ranking, and selection; Pre-departure meetings (total of 4) and student pre-departure assessment; Ethics training and IRB protocol approval; Child anthropometrics training; Dietary food records training; Food security and dietary diversity training; Travel to Honduras study abroad; Debrief and student arrival assessment. 2) Specific objectives met: Objective #1. Enhancing the current UIUC study abroad program at EAP-Zamorano using a research/outreach learning-by-doing approach by engaging FSHN students in authentic community-based, outcome-driven projects in Honduras. For this objective, we were able to recruit our fourth cohort of students. We strengthened our relationship with Zamorano University and the Honduras Spanish Center. The Honduras Spanish Center helped us conduct research within a wider area of rural households. This Center helped coordinate hands-on activities for our students, such as determination of anthropometrics in a rural school and surveys with heads of households from rural communities. Evaluation of the 2012 study abroad cohort was also conducted. The following were examples of activities and projects. Conducting anthropometric measurements in rural school and transfer of information to decision makers. Determination of food insecurity, dietary diversity, coping mechanisms against food insecurity and physical activity among low income, rural adult populations in Honduras. Intricacies of the food supply and food systems in low income countries. The role of food microenterprises in rural development. Objective #2. Incorporating new findings and perspectives from study abroad students, faculty and staff into prior and newly created curricula, highlighting their experiences during the research/outreach learning-by-doing process using virtual communication technologies. For this objective, we were able to incorporate the findings of our research and service projects (2013 cohort) into coursework, specifically Principles of Nutrition (undergraduate, FSHN 220) and Nutrition for Food Scientists (graduate, FSHN 595). The main themes incorporated into these courses were: indigenous foods, sustainability and agriculture, food and nutrition systems, food fortification, emergency relief foods and supplementary/weaning foods. Results: Service-learning and research activities. International Service and Experiential Learning Program in Honduras. Students in the 2013 summer cohort were exposed to real-life scenarios related to food supply, from farm to fork. In addition, this cohort conducted anthropometric measurements of children in a rural school and surveys with households within the Sta. Lucia Valley. Data were also collected from student participants related to internationalization of their education. Aggregated results from all the cohorts (total of 4) suggests that the program was successful in increasing intercultural sensitivity (p<0.05), decreasing generalized ethnocentrism (p<0.05) and readiness for service (p<0.05) among college students within a short study abroad period. Internationalization of current curriculum. As a result of this project, 53 students from Principles of Nutrition (undergraduates, FSHN 220) and 28 students from Nutrition for Food Scientists (graduates, FSHN 595) including faculty members had the opportunity to learn about: Understanding dynamics of food insecurity in households; Emergency relief programs; School feeding programs; Intricacies of delivering food aid in developing settings; Global issues in agriculture, food science and human nutrition.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Lopez, J.R., Engeseth, N.J., Dong, F.M., Andrade, J.E., Galeas, L., Rivas, A. and Helferich, W.G. Strengthening Agriculture, Food Science and Human Nutrition Education through International Service and Experiential Learning. IFT Annual Meeting. Education Division, Chicago, IL Session ID: 113-04 / 089-12.
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Progress 01/01/12 to 12/31/12
Outputs
Target Audience: Objective #1. Enhancing the current UIUC study abroad program at EAP-Zamorano using a research/outreach learning-by-doing approach by engaging FSHN students in authentic community-based, outcome-driven projects in Honduras. A total of 6 students participated in the international service and experiential learning program during summer 2012 (May 12- June 10) Objective #2. Incorporating new findings and perspectives from study abroad students, faculty and staff into prior and newly created curricula, highlighting their experiences during the research/outreach learning-by-doing process using virtual communication technologies. A total of 52 students enrolled in Principles of Nutrition course (FSHN 220, spring 2012) and 25 students enrolled in Nutrition for Food Scientists course (FSHN 595, spring 2012) benefited from the discussion of experiences of the 2011 summer student cohort. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Training is a kwy component in this project; specifically via service and experiential learning. This program allows students to continuously learn about subjects from food science, nutrition, agriculture. They also learn about themselves, reducing their fears to service and improving their resiliency towards adverse situations. The following are formal training opportunities, which took place in the classroom or on the field: Conversational Spanish Ethics in international research and research with vulnerable groups Food record data collection and portion size quantification Food security and dietary diversity surveying Anthropometric assessment Food systems: dairy science, meat science, aquaculture and apiculture How have the results been disseminated to communities of interest? Results have been disseminated in several formats: In classrooms, FSHN 220 and FSHN 595 In seminars to Department and College communities Brown bag lunches with College and Campus Study abroad offices. Recruitment events in College and Department functions What do you plan to do during the next reporting period to accomplish the goals? Some goals for next year are: Revamp FSHN 499. This was an experimental course and allowed us to recruit students directly into the study abroad program. This course is was not provided in 2012. Promote undergraduate research. We want to review our set of activities and arrange so to involve more independent undergraduate researchers to travel with abroad students to conduct honors research.
Impacts
What was accomplished under these goals?
1) Major activities completed; The following were major completed activities: Marketing of program, Recruitment of candidates, Review of candidate applications, ranking, and selection, Pre-departure meetings (total of 4) and student assessment (pre) Ethics training and IRB protocol approval, Child anthropometrics training, Dietary food records training, Food security and dietary diversity surveying training, Travel to Honduras study abroad Debrief and student assessment (post) 2) Specific objectives met; Components of our specific objectives were met. Objective #1. Enhancing the current UIUC study abroad program at EAP-Zamorano using a research/outreach learning-by-doing approach by engaging FSHN students in authentic community-based, outcome-driven projects in Honduras. For this objective, we were able to recruit a third cohort of students. They were recruited from at large population not directly from course FSHN 499. A new activity was identified and it was to assess food security and dietary diversity in rural populations in Honduras. Students conducted anthropometric measurement of a local school (n= 60) and provided nutrition education (n=54).This project required the participatoin of local health care volunteers and the Honduras Spanish Center to access target communities. Evaluation of the 2012 cohort was also conducted. Objective #2. Incorporating new findings and perspectives from study abroad students, faculty and staff into prior and newly created curricula, highlighting their experiences during the research/outreach learning-by-doing process using virtual communication technologies. For this objective, we were able to incorporate the findings of our research and service projects (2011 cohort) into coursework, specifically Principles of Nutrition (undergraduate, FSHN 220) and Nutrition for Food Scientists (graduate, FSHN 595). The main themes incorporated into these courses were: supplementary/weaning foods, school lunch programs, sensory research, sustainability and agriculture, food and nutrition systems, food fortification. We are currently revising the materials for our course which uses a synchronous (videoconference using Polycom) and asynchronous format (Blackboard) in collaboration with Zamorano University. 3) Results. 1. Intl. Service and Experiential Learning Program in Honduras. Students in the 2012 summer cohorts were exposed to real-life food science and nutrition issues and research under the mentorship of rural development and food and nutrition scientists. Students conducted surveys in four towns close to Sta. Lucia Valley. These surveys included food security, dietary diversity, and a quick housing inspection. Stuents also provided nutrition information to a group school age children (n=54). This information was provided using puppets and a wooden sceneario (build buy students). 2. Internationalization of current curriculum. As a result of this project, 52 students from Principles of Nutrition (undergraduates, FSHN 220) and 25 students from Nutrition for Food Scientists (graduates, FSHN 595) including faculty members had the opportunity to learn about: a) global issues in agriculture, food science and human nutrition; b)sensory evaluation research in international, rural settings; c) fortification programs and their limitations; d) new low-cost strategies to deliver appropriate nutrition abroad.
Publications
- Type:
Other
Status:
Published
Year Published:
2012
Citation:
Andrade, JE.2012. "Hidden Hunger Exposed". Pioneer Seminar Series. Department of Food Science and Human Nutrition. University of Illinois, Urbana-Champaign.
- Type:
Other
Status:
Published
Year Published:
2012
Citation:
Andrade, JE.2012. "International Service, Experiential Learning Program in Honduras". ACES Study Abroad Fair. University of Illinois, Urbana-Champaign.
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Progress 01/01/11 to 12/31/11
Outputs
Target Audience: Objective #1. Enhancing the current UIUC study abroad program at EAP-Zamorano using a research/outreach learning-by-doing approach by engaging FSHN students in authentic community-based, outcome-driven projects in Honduras. A total of 6 students participated in the international service and experiential learning program during summer 2011 (May 21- June 19) Objective #2. Incorporating new findings and perspectives from study abroad students, faculty and staff into prior and newly created curricula, highlighting their experiences during the research/outreach learning-by-doing process using virtual communication technologies. A total of 60 students enrolled in Principles of Nutrition course (FSHN 220, spring 2011), 22 students enrolled in Nutrition for Food Scientists course (FSHN 595, spring 2011) and 37 students enrolled in Intl. Topics in Agric., Food Sci. and human Nutrition (FSHN 499, Spring 2011) benefited from the discussion of experiences of the 2010 summer student cohort. Changes/Problems: Security issues have made our program to reconsider traveling through the country, especially to those areas that are considered of higher risk. This will reduce our capability to expose our students to a larger cultural diversity as it was initially intended. What opportunities for training and professional development has the project provided? Providing training opportunities is one of the main components of this project; specifically via service and experiential learning. This program allows students to continuously learn about subjects from food science, nutrition, agriculture. They also learn about themselves, reducing their fears to service and improving their resiliency towards adverse situations. The following are formal training opportunities, which took place in the classroom or on the field: Conversational Spanish Food record data collection and portion size quantification Ethics in international research and research with vulnerable groups Dietary diversity surveying Sensory evaluations with children Food systems: dairy science, meat science, aquaculture and apiculture How have the results been disseminated to communities of interest? Results have been disseminated in several formats: In classrooms, FHSN 220, FSHN 595 and FSHN 499. In seminars to Department and College communities. Brown bag lunches with College and Campus Study abroad offices. International conferences such as Institute of Food Technologist Annual Meeting (New Orleans) and Experimental Biology (Washington DC) in 2011. What do you plan to do during the next reporting period to accomplish the goals? As this is a educational research project, we need continuous improvement to make this study abroad program more efficient and effective. We are working closely with the office of study abroad and advancement to procure funding for the field activities (i.e., research) and partial support (i.e., scholarships) for our students.
Impacts
What was accomplished under these goals?
1) Major activities completed; The following were major completed activities: Marketing of program, Recruitment of candidates, Review of candidate applications, ranking, and selection, Pre-departure meetings (total of 4) and student assessment (pre) Ethics training and IRB protocol approval, Dietary food records training, Travel to Honduras study abroad Debrief and student assessment (post) 2) Specific objectives met; Components of our specific objectives were met. Objective #1. Enhancing the current UIUC study abroad program at EAP-Zamorano using a research/outreach learning-by-doing approach by engaging FSHN students in authentic community-based, outcome-driven projects in Honduras. For this objective, we were able to recruit a third cohort of students. We strengthen our relationship with Zamorano University and the Honduras Spanish Center. These partners have streamlined logistics and activities towards our Program. As a result we have identified a set of small, hands-on projects for our students to learn about food science, nutrition and agricultural practices. These projects require the participation of the target communities. Evaluation of the 2011 cohort was also conducted. Objective #2. Incorporating new findings and perspectives from study abroad students, faculty and staff into prior and newly created curricula, highlighting their experiences during the research/outreach learning-by-doing process using virtual communication technologies. For this objective, we were able to incorporate the findings of our research and service projects (2010 cohort) into coursework, specifically Principles of Nutrition (undergraduate, FSHN 220), Nutrition for Food Scientists (graduate, FSHN 595) Intl. Topics in Agric., Food Sci., and Human Nutrition (FSHN499). The main themes incorporated into these courses were: indigenous foods, sustainability and agriculture, food and nutrition systems, food fortification, emergency relief foods and supplementary/weaning foods. It was determined to evaluate 499, which uses synchronous (videoconference using Polycom) and asynchronous format (Blackboard) in collaboration with Zamorano University. 3) Results Intl. Service and Experiential Learning Program in Honduras. Students in the 2011 summer cohorts were exposed to real-life food science and nutrition issues and research under the mentorship of rural development and food and nutrition scientists. The 2011 cohort participated in sensory evaluation projects in four schools in Honduras. These sensory tests were a critical component in the development of a low-cost, fortification technology to improve nutrition at schools. Results from students' assessment (2011 cohort) indicated increase (p<0.05) in intercultural sensitivity and a decrease (p<0.05) in generalized ethnocentrism after participating in study abroad program (pre- vs. post-tests). Internationalization of current curriculum. As a result of this project, 60 students from Principles of Nutrition (undergraduates, FSHN 220), 22 students from Nutrition for Food Scientists (graduates, FSHN 595), and 37 students from Intl. Topics in Agric., Food Sci. and Human Nutrition (FSHN 499), including faculty members had the opportunity to learn about: a) low-cost strategies to deliver appropriate nutrition abroad; intricacies of delivering food aid in developing settings; c) sensory evaluation research in international, rural settings; and d) global issues in agriculture, food science and human nutrition.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2011
Citation:
Andrade, J.E., Rosales, E., Lopez, J.R., Engeseth, N.J., Helferich, W.G., Nu�ez, F.M., and Carrillo, E.P. 2011. Sensory Evaluation and Storage Stability Characterization of Micronutrient Delivery Vehicle for local fortification in rural Honduras. EB Annual Meeting, International Nutrition Division, Washington, D.C. P#6211
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2011
Citation:
Lopez, J.R., Andrade, J.E., Stufkens, P., Mendoza, G., Greene, J.C., Engeseth, N.J., Dong, F.M., and W.G. Helferich. 2011. Internationalization of food science and human nutrition education through distance education technologies and study-abroad experiences: Development and assessment. IFT Annual Meeting, Education Division, New Orleans, LA. #192-05
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Progress 01/01/10 to 12/31/10
Outputs
Objective #1. Enhance the current University of Illinois (Illinois) study abroad program at EAP-Zamorano, Honduras by using a research/service learning approach. 1.1) FSHN 499 Intl. Discussion Course, Training At Home, Jan - April 2010. We developed and implemented an online international course to foster discussion of critical issues in agric., food and nutrition among similar level students from three institutions: Zamorano University, EARTH University (Costa Rica) and Illinois. We used video conferencing (Polycom) and online education technologies (Blackboard and Skype). Thirty students signed up for the course. The course served as a recruitment platform summer 2010. Data from students is currently under analysis and will be presented at national meetings: IFT in New Orleans (2011) and EB in Washington DC (2011). 1.2) Selection of students, Feb. - May 2010. We implemented a selection process based on application forms, essays and performance in FSHN 499 to recruit students for summer 2010. We selected 5 students from FSHN. 1.3) Collaborators abroad meeting, March 2010. Illinois investigators (Helferich, Andrade, Engeseth, Lopez) traveled to Costa Rica and met with faculty and students from EARTH University to explore potential study abroad program in Costa Rica. 1.4) Human subjects research, IRB application, January - May 2010. Investigators applied for IRB approval. A) Protocol 10333: This protocol allowed investigators to collect responses from students participating in FSHN 499 and in the study abroad program; B) Protocol 07742: this protocol allowed investigators to include study abroad participants in research activities with children in Honduras. 1.5) Study Abroad, May - June, 2010. We implemented our study abroad program from May to June. This was a 4 week study abroad program. Five students from FSHN participated in this course and gathered data for research and education purposes. The Program consisted in: a) family living experience; b) rotation through food systems modules in Zamorano University; c) service learning with Honduras School Lunch Program; d) visit to biological systems north coast, national parks, cultural diversity in Honduras. Data from students is currently under analysis and will be presented at national meetings: IFT in New Orleans (2011) and EB in Washington DC (2011). Objective #2. Incorporating new findings and perspectives from study abroad students. 2.1) FSHN 499 Intl. Discussion Course, Jan. - April 2010. We developed and implemented an online international course to promote discussion of critical issues in agric., food and nutrition among similar level students from three universities. This course used virtual communication technologies to deliver materials A total of thirty students signed up for the course. It will be the base to develop a larger global health course for undergraduate students in FSHN. 2.2) Use of Facebook to disseminate program outreach. We created a Facebook page to add information on our study abroad program, as a recruitment tool, and as virtual vitrine to showcase the accomplishment of the first group traveling to Zamorano University in summer 2010. PRODUCTS: The products of this project include: 1) Investigators trip to Costa Rica (Helferich, Andrade, Engeseth and Lopez) partially funded through ISE grant. 2)Five scholarships to undergraduate students to travel to Honduras. 3) Facebook page to showcase program to a larger audience. 4) Course materials for FSHN 499. 5) Study Abroad program Handbook. 6) Travel journals for study abroad program. 7) Attitudinal assessment research portfolio. 8) Database of journal entries with photos and videos. 9) Data from surveys to assess students and evaluation of program. Completed full student assessment to evaluate personal and social outcomes related to participation in Program. 10) New research findings and student observations to enhance FSHN 499, FSHN 220 and FSHN 595. 11) Two ongoing, renewed IRB approved research protocols. OUTCOMES: 1) FSHN 499. Intl., experimental discussion course. We are collaborating with two Latino American Universities to engage US students in online and video conference discussion portals and tackle controversial and timeless issues in food science, nutrition and agriculture. We launched the international nutrition course with a total of thirty students from UIUC, EAP-Zamorano University (Honduras) and EARTH University (Costa Rica). Students' evaluation of FSHN 499 was 4.8/ 5.0 with an overall satisfaction of 95%. Preliminary results from students' assessment indicated significant increases in intercultural sensitivity and a significant decrease in generalized ethnocentrism after participating in FSHN 499. 2) Intl. Service and Experiential Learning Program at Zamorano University. A study abroad internship experience was established where students are exposed to real-life food science and nutrition issues under the mentorship of rural development, food and nutrition scientists. This is the hands-on, research, service learning activity that follows-up the international class discussion. Students will bring their abroad experiences back and share them with the campus community. Preliminary results from students' assessment indicated significant increases in intercultural sensitivity and a significant decrease in generalized ethnocentrism after participating in study abroad program. 3) Internationalization of current curriculum. As a result of this project, 80 students from FSHN 220, 20 students from FSHN 595, and 30 students from FSHN 499, including faculty members had the opportunity to learn about: a) low-cost strategies to deliver appropriate nutrition abroad; intricacies of delivering food aid in developing settings; c) applied research in the international, rural settings; and d) global issues in agriculture, food science and human nutrition. DISSEMINATION ACTIVITIES: a) Although dissemination of actual project activities, outcomes and impacts has not been conducted yet, investigators have incorporated to their undergraduate and graduate courses (Principles of Nutrition/Nutrition for Food Scientists, FSHN 220/595) international issues in food science and nutrition such as the importance of food security, sustainable agriculture, biofortification and rural development. b) Julio Lopez, Ph.D. student in FSHN, presented the research and educational platform of the Intl. Service and Experiential Learning Program at graduate symposium at Illinois. c)Data from students is currently under analysis and will be presented at national meetings International Food Technologist meeting in New Orleans (2011) and Experimental Biology in Washington DC (2011). FUTURE INITIATIVES: We will repeat the Program in Zamorano University and contrast data collected in first travel. We will use our current assessment portfolio to collect data from students that have never traveled abroad and contrast to those who have traveled abroad, including our cohort of students. Information will be useful to design new strategies for Abroad Programs at Illinois to promote students engagement in research, education and service activities abroad.
Impacts
The contents of Principles of Nutrition (FSHN 220), Intl. Topics in Agric., Food Sci. and human Nutrition (FSHN 499) and Nutrition for Food Scientists (FSHN 595) within the current curriculum has been enhanced and will be updated annually. FSHN 220 lecture in international nutrition changed from 1-hour to three-hour lecture. FSHN 595 included discussion of 5 nutrition related topics, 3 of them were international topics. Changes in lecture topics especially on international nutrition will greatly improve due to the incorporation of real experiences into course materials and videos from students who traveled abroad. These courses were selected to increase international dimension of students in FSHN as each one is required in the undergraduate and graduate curriculum. FSHN 220 is the first nutrition course for FSHN majors with 70-80 students enrolling annually. FSHN 595 is a discussion course in human nutrition for MS and PhD students in the food science field. This course use a hybrid of web-based and face-to-face class discussions with an annual enrollment of 15-20 graduate students. Global nutrition awareness on complex issues is expected to increase as a result of enhancement of these courses. Enrollment in FSHN 499 the newly created experimental hybrid web-based, video conference international discussion course is expected to increase by 40% after the completion of the proposed research, service learning study abroad program.
Publications
- Lopez, J.R., et al. (2010). Zamorano International Service and Experiential Learning Program: A Handbook for Study Abroad Students. 40pp Data from FSHN 499 and study abroad surveys is currently under analysis and results will be presented at the International Food Technologist meeting in New Orleans (2011) and Experimental Biology in Washington DC (2011).
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Progress 01/01/09 to 12/31/09
Outputs
Objective #1. Enhance the current University of Illinois (Illinois) study abroad program at EAP-Zamorano, Honduras by using a research/service learning approach. 1.1. Video conference system, December 2008. We applied and received a teaching enhancement award from Illinois to facilitate video conferencing and online communication with faculty and students from Zamorano University and Government officials from Honduras. 1.2. Collaborators abroad meeting, March 2009. As part of our planning activities, Illinois investigators traveled to Honduras and met with faculty from Zamorano to design the abroad program, outline specific activities and dates, and elaborate budget draft. In addition, this visit was instrumental to conduct other research activities with children in rural schools. 1.3. Honduras political crisis, June 2009. A coup d'etat against the elected government took place on June 28, 2009 when the democratically elected leader, President Zelaya was ousted and exiled to Costa Rica. The US State Department issued a travel alert for Honduras until October 2009. As a result the abroad program, initially scheduled for 2009, was halted until summer 2010. 1.6. Selection Zamorano Intern (October 2009). A junior Zamorano student was selected to participate in research projects and to help with the acclimation process of Illinois students. This student will provide more information on Honduras, Central America, culture, customs, foods etc, during one of the various pre-abroad meetings with UIUC students. 1.4. FSHN 499 Online Course, Training At Home, November 2009. We have developed an online international course that will foster discussion of critical issues in agriculture, food and nutrition among similar level students from three universities: Zamorano University, EARTH University (Costa Rica) and Illinois. This course uses video conferencing and online education technologies. Thirty students have signed up for the course which will start in February 2010. We will use this course as a recruitment platform for abroad program planned for summer 2010. 1.5. Human subjects research, IRB application, December 2009. Investigators will conduct attitudinal research using validated tools to survey students and understand their cultural perspectives specially the international and multicultural dimensions. As this is a research activity, we submitted an application to the IRB Office at Illinois, which was approved as an exempted research project and is active until 2013. Objective #2. Incorporate new findings from study abroad experiences into prior and newly created curricula. 2.1. Addition of end results/products and experiences to existing curricula. Ongoing activity. The lead investigators have incorporated issues in global nutrition, showcasing activities in Honduras, as one of the course chapters in FSHN 220 Principles of Nutrition, a required course to all food science and human nutrition majors. Investigators added international content from research and development activities to FSHN 595 Nutrition for Food Scientists. This class is required for all graduate students in the Food Science curriculum. PRODUCTS: The products of this project include: 1. Development of web instructional materials for an international discussion course. 2. Research Website. We used this international project as a leverage to obtain a student from the Research Apprentice Program (RAP; high school students). A RAP student constructed a web site for the Nutrigem Project. 3. Video conference system. We used this international project as a leverage to seek grant funds and obtain a video conferencing system. This system has been instrumental in developing communication structure for this ISE project and to engage in other activities that allowed us to submit research and education proposals to NSF and NAS/USAID grant opportunities. 4. Attitudinal research portfolio. Investigators developed a research portfolio with data gathering instruments to assess international dimension in students. 5. Application to federal funding. Three grant proposals were developed and submitted, leveraging the structure of this funded grant: a) NSF PIRE grant, NAS/USAID Pakistan Collaboration Grant, Gates Foundation Grand Challenge Grants. Future products of this project include: Students from the international discussion course will be able to apply for a summer abroad research, service learning experience in Honduras. This ISE project will provide travel stipends for undergraduate students in collaboration with the Study Abroad Office at the College of ACES, UIUC. We are also in the midst of developing instructional materials for the abroad program. These materials will be flexible enough to provide information to students and recycle in the next term. This study abroad program will also create abroad information gathering tools (i.e. journal style via digital technology). OUTCOMES: Development of an international, experimental discussion course. We are collaborating with two Latino American Universities to engage US students in online and video conference discussion portals and tackle controversial and timeless issues in food science, nutrition and agriculture. We have launched the international nutrition course with a total of thirty students from UIUC, EAP-Zamorano University (Honduras) and EARTH University (Costa Rica). Abroad Program. A study abroad internship experience will be established where students are exposed to real-life food science and nutrition issues under the mentorship of rural development, food and nutrition scientists. This is the hands-on, research, service learning activity that follows-up the international class discussion. Students will integrate their coursework and experience to solve issues in food science and nutrition afflicting rural populations. Students will bring their abroad experiences back and share them with the campus community. DISSEMINATION ACTIVITIES: Although dissemination of actual project activities, outcomes and impacts has not been conducted yet, investigators have incorporated to their undergraduate and graduate courses (Principles of Nutrition/Nutrition for Food Scientists, FSHN 220/595; Food Chemistry, FSHN 414) international issues in food science and nutrition such as the importance of food security, fortification and sustainable agriculture. These international components have been received very well by the students. We have used regular University channels to advertise the international discussion course. We are creating tools to recruit and interview potential participants for the study abroad experience next summer 2010. FUTURE INITIATIVES: We will design a similar program collaborating with World Food Program in countries such as Guatemala and Honduras. These research and service-learning abroad programs, will allow students to participate in projects aimed at improving the delivery of most needed food to directly impact human nutrition and development.
Impacts
The contents of FSHN 220 and 595 Principles of Nutrition and Nutrition for Food Scientists courses, respectively, within the current curriculum will be updated annually. Relevance of classroom topics especially on international nutrition will improve due to the incorporation of real experiences into course materials and potentially video interviews with collaborators from different research places. These courses were selected to increase international dimension of students in FSHN as each one is required in the undergraduate and graduate curriculum. FSHN 220 is the first nutrition course for FSHN majors with 70-80 students enrolling annually. FSHN 595 is a discussion course in human nutrition for MS and PhD students in the food science field. This course use a hybrid of web-based and face-to-face class discussions with an annual enrollment of 15-20 graduate students. Global nutrition awareness on complex issues is expected to increase as a result of participation on these enhanced courses. Participant enrollment in FSHN 499 the newly created experimental hybrid web-based, video conference international discussion course is expected to increase by 40% after the completion of the proposed research, service learning study abroad program.
Publications
- No publications reported this period
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