Progress 09/01/09 to 08/31/12
Outputs
OUTPUTS: Objective 1: To develop a summer program in Mexico that would provide immersion in the Mexican culture, increase knowledge of Mexican food and culture, and enable students to increase Spanish speaking proficiency. A 4 week immersion program was implemented in Cuernavaca, Mexico, for the first and second summers (2010 and 2011) of the grant. Cuaderno de Trabajo (a workbook in Spanish emphasizing nutrition vocabulary) was created and used in the program. Students lived with host families to practice language skills and experienced Mexican family culture. Daily classes included Spanish grammar, Spanish conversation emphasizing dietetic situations, and nutrition-related cultural issues.In addition to the immersion program, a web page was developed and linked to the MSU Denver Human Nutrition and Dietetics (HND) website that includes a description of the importance of cultural awareness and Spanish speaking skills among dietetics majors and a list of courses available on campus to enhance cultural competency and Spanish language. This web page was designed to encourage the pursuit of knowledge and Spanish language skills among dietetics majors. Objective 2: To develop recruitment strategies to attract Latino students to the HND major at Metro State. Two surveys designed to determine Hispanics' perceptions of the dietetics profession and reasons they would or would not consider dietetics as a profession were administered. The surveys also ascertained suggested recruitment strategies from the participants. One survey was administered to Nutrition Educators who were not dietitians and worked for the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). A second survey was administered to undergraduate Latino students enrolled in general education courses at MSU Denver. Both projects were presented at the North American College Teachers of Agriculture Annual Conference(June 2011) and at the American Dietetic Association Food and Nutrition Conference and Exhibition (September 2011). In addition, a professional article was published in Journal of the American Dietetic Association in March 2011 addressing the need to recruit Latinos to the dietetics profession. The study involving WIC educators will be published in the Journal of Allied Health in December,2012. A plan to recruit Hispanic students to the HND major was developed. A special MSU Denver nutrition club meeting was held fall 2011 devoted to discussing the importance of Hispanic cultural awareness and Spanish language in nutrition counseling. In spring 2012, 3 HND majors, two of whom were Hispanic, developed and gave, with Dormer (coPD), a presentation at an MSU Denver program supporting Hispanic students' success. At that event, a video produced by the Academy of Nutrition and Dietetics that describes the dietetics profession was shown, followed by a discussion. The same presentation was given at a Denver High School science class with a large Hispanic enrollment. In addition to the recruitment events, a statement was added to the HND program brochure emphasising the importance of cultural awareness and Spanish speaking skills. PARTICIPANTS: An Advisory Board met once a year and was available year-round to provide valuable input to this project. Members included faculty at MSU Denver (representing Health Professions, Modern Languages, Chicano Studies, and Business departments) and California State University, Northridge. In addition, The Program Director at Kukulcan Educational Spanish Community was a member, as well as the Director of Nutrition Services and WIC for the state of Colorado. Additional members included the Interim Vice President for Diversity at MSU Denver, and dietitians and health professionals in the local community. Dr. Bruce Rengers (coPD) led the development and implementation of the summer Cultural Immersion program in Cuernavaca, Mexico. Leticia Becerril, Program Director at Kukulcan Educational Spanish Community helped coordinate the experience. Dr. Ibon Izurieta, Assistant Professor of Spanish Language at MSU Denver participated in the Spanish language portion of the program. Dr. Rengers went to Costa Rica to explore the possibility of continuing the program in that country. Dr. Cindy Heiss (PD) led the survey research component of the grant in collaboration with MSU Denver faculty, California State University, Northridge faculty, and the Colorado WIC director. Dr. Mike Bizeau (coPD) has provided leadership in the area of developing a web page for the MSU Denver Human Nutrition and Dietetics program website describing the importance of diversity in the dietetics profession, and the need for cultural awareness and Spanish language skills among dietitians. He also developed a list of courses on campus to enhance cultural competency for dietetic students included on the website. Dr. Cynthia Dormer (coPD) led the development of the recruitment plan, and has involved the MSU Denver Nutrition Club members in organizing recruitment events. A statement on the importance of cultural awareness, diversity in the profession, and Spanish language skills has been crafted to be included on the Human Nutrition and Dietetics Major brochure. Dr. Dormer implemented a recruitment event at a Denver high school with a large enrollment of Hispanic students. Samantha Henley, currently a student in the Physician Assistant Studies program at Northwestern University served as the student assistant on this project until her graduation in May 2011. She continues to be involved with the publications related to this grant and has been instrumental in the project's success. TARGET AUDIENCES: The target audience for the summer Cultural Immersion program included dietetic students across the country. However, registered dietitians who were not students could also enroll in the program. The goal in reaching this target audience was to increase cultural awareness and knowledge of Mexican foods, food customs, and health practices and to increase Spanish language skills. The target audience for the MSU Denver Human Nutrition and Dietetics program website on cultural competency and Spanish language skills was dietetics majors at MSU Denver. The target population for the dissemination of survey results was dietetic professionals. By reaching a broad audience of dietetic students and professionals through different avenues (the immersion program, professional publications and presentations, and dissemination of a description of the importance of cultural awareness and list of specialized courses to increase cultural competency) we expected an increased awareness of the importance of learning about the Latino culture and developing Spanish language skills. With this awareness, perhaps more dietitians will consider learning Spanish. The target for the recruitment plan included HND majors at MSU Denver, Hispanic students at MSU Denver, and Hispanic high school students in Denver. By promoting the profession of dietetics in this population, perhaps more Latinos will choose to pursue dietetics as a career. PROJECT MODIFICATIONS: One of the tasks for this project was to develop a Certificate Program in Nutrition and Latino Cultural Competency. However, after the grant was funded, MSU Denver limited certificate programs on campus to ones that would lead to employment or promotion, so the Certificate in Nutrition and Latino Cultural Competency did not qualify. As an alternative, we developed a website to stress the importance of cultural awareness and Spanish language skills among dietetic majors and provided a list of courses related to cultural competency and Spanish language skills to encourage students to take.
Impacts
Over the two years of the summer Cultural Immersion Experience, a total of 17 students completed the program; 13 the first year, and 4 the second year. Students from 13 different states participated; thus, this program served a broad audience. Every student who completed the program received a score of B or better in the Nutrition and Spanish class. Every student indicated in the evaluations that their knowledge about Mexican culture improved significantly and that their Spanish language skills improved. All indicated that the program was very worthwhile. Every student successfully completed two levels of Spanish in the program and every student was able to present a nutrition education project and communicate with children in Spanish for their final project. On the pre and post test of knowledge of Mexican culture, the average pre-test score was 42.75% and the average post-test score was 82.83% which was more than a 25% increase in score. The workbook generated for this project will be utilized for years to come. An abstract describing this program was accepted for presentation at the American Dietetic Association Annual Food and Nutrition Conference and Exhibition in San Diego, CA in September 2011. The oral presentation generated much interest in the program, and served to increase the awareness of the need to enhance cultural competency and Spanish language skills among dietetic students and dietitians. In terms of the recruitment objective, manuscripts and poster presentations (listed below) were published/presented increasing the awareness of the need to educate dietetic students in cultural issues, increase dietitians with Spanish language skills, and increase diversity in the profession. At the recruitment event held at MSU Denver, 20 MSU Denver Hispanic students watched the video about the Dietetics profession and participated in the discussion. 100% of the participants reported that they learned about nutrition careers; 85% reported that they learned about the educational requirements to become a registered dietitian, 20% reported that they would consider majoring in nutrition, 85% reported that the presentation was worthwhile for them. At the high school recruitment event, 19 high school science students watched the video about the Dietetics profession and participated in the discussion. 78% of the participants reported that they learned about nutrition careers; 78% reported that they learned about the educational requirements to become a registered dietitian;78% reported that the presentation was worthwhile for them. Thus, the recruitment events were effective in increasing awareness for the need for diversity in the dietetics profession among HND majors, and increased awareness of the profession among Hispanic college students on campus and in a local high school.
Publications
- 1.Heiss, C, Henley, SM, Daniluk, P, Fajardo-Lira, CE, Dormer-Gillette, C, Bizeau, M, Rengers, R. (2011)Recruiting Latinos to the profession: WIC employees' perceptions of dietetics. Journal of Allied Health, In press.
|
Progress 09/01/10 to 08/31/11
Outputs
OUTPUTS: Objective 1: To develop a summer program in Mexico that would provide immersion in the Mexican culture, increase knowledge of Mexican food and culture, and enable students to increase Spanish speaking proficiency. A 4 week immersion program was implemented in Cuernavaca, Mexico, for the second summer of the grant. Cuaderno de Trabajo (a workbook in Spanish emphasizing nutrition vocabulary) was created and used in the program. Students lived with host families to practice language skills and experience Mexican family culture. Daily classes included Spanish grammar, Spanish conversation emphasizing dietetic situations, and nutrition-related cultural issues. Participants were instructed on Mexican food, food customs, and health issues. They completed projects that involved food preparation, and took part in field trips to foster child and elder facilities, food markets, and Mexican food assistance programs. In addition to the immersion program, a list of courses avaialble on campus to enhance cultural competency has been generated to give to dietetic students to encourage the pursuit of knowledge and Spanish language skills. Objective 2: To develop recruitment strategies to attract Latino students to the Human Nutrition and Dietetics major at Metro State. Two surveys designed to determine Latinos' perceptions of the dietetics profession and reasons they would or would not consider dietetics as a profession were administered. The survey also ascertained suggested recruitment strategies from the participants. One survey was administered to Nutrition Educators who were not dietitians and worked for the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). A second survey was administered to undergraduate Latino students enrolled in general education courses at Metro State. Both surveys were completed, data were analyzed, and both projects were presented at the American Dietetic Association Food and Nutrition Conference and Exhibition in San Diego, CA (September 2011). In addition, a professional article was written and published in Journal of the American Dietetic Association in March 2011 addressing the need to recruit Latinos to the dietetics profession. From the study findings and further research, a recruitment plan was developed and is currently being implemented. PARTICIPANTS: An Advisory Board that meets once a year and is available year-round has provided valuable input to this project. Members include faculty at Metro State (representing Health Professions, Modern Languages, Chicano Studies, and Business departments) and California State University, Northridge. In addition, The Program Director at Kukulcan Educational Spanish Community is a member, as well as the Director of Nutrition Services and WIC for the state of Colorado. Additional members include the Interim Vice President for Diversity at Metro state, and dietitians and health professionals in the local community. Dr. Bruce Rengers (coPD) led the development and implementation of the summer Cultural Immersion program in Cuernavaca, Mexico. Leticia Becerril, Program Director at Kukulcan Educational Spanish Community helped coordinate the experience. Dr. Ibon Izurieta, Assistant Professor of Spanish Language at Metro State participated in the Spanish language portion of the program. Dr. Cindy Heiss (PD) led the survey research component of the grant in collaboration with Metro faculty, California State University, Northridge faculty, and the Colorado WIC director. Dr. Mike Bizeau (coPD) has provided leadership in the area of developing a list of courses on campus to enhance cultural competency for dietetic students. Dr. Cynthia Dormer (coPD) had led the development of the recruitment plan, and has involved the Metro State Nutrition Club members in organizing recruitment events. Samantha Henley, currently Dietetic Intern at Utah State University served as the student assistant on this project until her graduation in May 2011. She continues to be involved with the publications related to this grant and has been instrumental in the project's success. TARGET AUDIENCES: The target audience for the summer Cultural Immersion program is dietetic students across the country. However, registered dietitians who are not students can also enroll in the program. The goal in reaching this target audience is to increase cultural awareness and knowledge of Mexican foods, food customs, and health practices and to increase Spanish language skills. The target audience for the list of courses related to cultural competency and Spanish language skills is dietetics majors at Metro State. The target population for the dissemination of survey results is dietetic professionals. By reaching a broad audience of dietetic students and professionals through different avenues (the immersion program, professional publications and presentations, and dissemination of a list of specialized courses to increase cultural competency) we expect an increased awareness of the importance of learning about the Latino culture and developing Spanish language skills. With this awareness, perhaps more dietitians will consider learning Spanish. The target for the recruitment plan is Latino college and high school students. By promoting the profession of dietetics in this population, perhaps more Latinos will choose to pursue dietetics as a career. PROJECT MODIFICATIONS: One of the tasks for this project was to develop a Certificate Program in Nutrition and Latino Cultural Competency. However, after the grant was funded, Metro State discontinued certificate programs on campus. As an alternative, we are compiling a list of courses related to cultural competency and Spanish language skills to encourage students to take. We will develop a document to include on the Human Nutrition and Dietetics Program website at Metro State that indicates the importance of becoming culturally competent and learning Spanish with the course list.
Impacts
Over the two years of the summer Cultural Immersion Experience, a total of 17 students completed the program; 13 the first year, and 4 the second year. Students from 13 different states participated; thus, this program is serving a broad audience. Every student who completed the program received a score of B or better in the Nutrition and Spanish class. Every student indicated in the evaluations that their knowledge about Mexican culture improved significantly and that their Spanish language skills improved. All indicated that the program was very worthwhile. Every student successfully completed two levels of Spanish in the program and every student was able to present a nutrition education project and communicate with children in Spanish for their final project. On the pre and post test of knowledge of Mexican culture, the average pre-test score was 42.75% and the average post-test score was 82.83% which was more than a 25% increase in score. The workbook generated for this project will be utilized for years to come. An abstract describing this program was accepted for presentation at the American Dietetic Association Annual Food and Nutrition Conference and Exhibition in San Diego, CA in September 2011. The oral presentation generated much interest in the program, and served to increase the awareness of the need to enhance cultural competency and Spanish language skills among dietetic students and dietitians. In terms of the recruitment objective, a manuscript was published in Journal of the American Dietetic Association, the professional journal of the dietetics profession which all members of the American Dietetic Association receive, in March 2011 to educate dietitians on the importance of cultural competency and Spanish language skills and to emphasize the need to recruit Latinos to the profession. The surveys completed describing Latino WIC Nutrition Educators' and Latino college students' perceptions of dietetics were presented in poster sessions at the American Dietetic Association Annual Food and Nutrition Conference and Exhibition in September 2011. The presentation of the posters resulted in an increased awareness of the reasons Latinos are underrepresented in dietetics and strategies for recruitment. A manuscript detailing the results of the survey of WIC Nutrition Educators has been submitted to Journal of Nutrition Education and Behavior.
Publications
- 1. Heiss, CJ, Rengers, B, Fajardo-Lira, CE, Henley, S, Bizeau, M, Dormer, C.(2011) Preparing dietitians to effectively serve the Hispanic population. Journal of the American Dietetic Association, 111:361-34.
- 2. Heiss, C, Henley, SM, Daniluk,P, Fajardo-Lira CE, Dormer-Gillette, C, Bizeau, M, Rengers, R.(2011)Recruiting Latinos to the Profession: WIC employees' perceptions of dietetics. Journal of Nutrition Education and Behavior. Under review.
- 3.Heiss, C, Henley, Daniluk, P, Fajardo-Lira, CE, Plunkett, SW, Bizeau, M, Dormer-Gillette, C, Rengers, B.(2011) Strategies to Recruit Latinos to the Dietetics Profession. Abstract. North American College Teachers of Agriculture Annual Conference, Alberta, Canada..
- 4.Heiss, C, Henley, SM, Plunkett, SW, Fajardo-Lira, CE, Bizeau, M, Rengers, B, Dormer-Gillette, C. (2011) Latino College Students' Perceptions of Dietetics: Implications for Increasing Diversity in the Profession. Abstract. American Dietetic Association Food and Nutrition Conference and Exhibition.
- 5.Rengers, B, Heiss, C, Henley, SM, Bizeau, M, Dormer-Gillette. C.(2011) Cultural Immersion Program in Mexico to Improve Spanish Proficiency and Cultural Competency. Abstract. American Dietetic Association Food and Nutrition Conference and Exhibition.
- 6.Heiss, C, Henley, SM, Daniluk,P, Fajardo-Lira CE, Dormer-Gillette, C, Bizeau, M, Rengers, R.(2011) Recruiting Latinos to the Profession: WIC employees' perceptions of dietetics. Abstract. American Dietetic Association Food and Nutrition Conference and Exhibition.
|
Progress 09/01/09 to 08/31/10
Outputs
The overall goal of this project is to train dietetic students to become culturally competent to serve the Hispanic population. Specific target objectives include: 1. To develop a summer experience in Mexico that would provide immersion in the Mexican culture, increase knowledge of Mexican food and culture, and enable students to become fluent in Spanish. 2. To develop recruitment strategies to attract Hispanic students to the Human Nutrition and Dietetics major at Metro State. The specific plan for achieving project objectives are as follows: Objective 1: To develop a summer program in Mexico that would provide immersion in the Mexican culture, increase knowledge of Mexican food and culture, and enable students to increase Spanish speaking proficiency. Fourteen students attended the cultural immersion program in Kukulcan Educational Spanish Community for 5 weeks during the summer of 2010. Participants included Human Nutrition and Dietetics Students from Metropolitan State College of Denver, as well as other programs. The summer experience included intensive Spanish study and courses on cultural foods and nutrition and the Hispanic community. Field experiences were also included College credit was offered to students who participated. All student participants passed progressive levels of Spanish speaking competency and completed the course requirements. A list of suggested electives for Human Nutrition and Dietetic students who wish to increase their knowledge of cultural competency regarding the Hispanic population is being developed. Metropolitan State College of Denver discontinued offereing Certificat programs Fall 2010. However, a list of courses, including the courses that can be taken as part of the summer immersion experience, are being compiled that will allow students to gain desired knowledge and expertise in this area. Objective 2: To develop recruitment strategies to attract Hispanic students to the Human Nutrition and Dietetics major at Metro State. Three surveys were developed to determine perceptions of Dietetics as a profession by Hispanic individuals and reasons for and against considering Dietetics as a career. One survey was developed to target Hispanic individuals who were not dietitians who worked in the Women, Infant, and Children's (WIC) program. This program provides nutrition services for low income women and children. The purpose was to identify barriers to becoming dietitians. Two additional surveys were developed to determine perceptions of dietetics by undergraduate Hispanic students, both dietetics majors and non-majors. The sureveys were developed, pilot tested, and administered April 2010. Results are currently being compiles A plan will be develope and implemented to recruit Hispanic Students to the Human Nutrition and Dietetics major. At this point, a Diversity Tool Kit, developed and available through the American Dietetic Association, has been identified to be a key component of the recruitment efforts. PRODUCTS: A summer immersion in Mexico program was developed and implemented. A workbook focusing on Spanish language related to dietetics was developed. Two college courses that could be taken for credit in Mexico were developed. Field trip experiences in Mexico were developed. Three surveys were developed and administered. One survey was completed by Hipanic WIC employees who were not dietitians to determine why they had not become dietitians; one survey was completed by Hispanic undergraduate students at Metro State who were not dietetics majors to determine their perceptions of the major and why they had or had not considered the major; the third survey was completed by Dietetics majors to determine why they had chosen dietetics as a profession and what they thought could be done to increase the number of Hispanic dietetic majors. OUTCOMES: The outcome of the cultural immersion experience in Mexico is that 14 students completed the program, all of whom passed the courses and progressed in Spanish language competency. The survey data are currently being analyized. 48 individuals responded to the WIC survey, approximately 100 responded to the survey of dietetic majors, and approximately 400 responded to the survey of non-dietetics majors. Preliminary results from the WIC survey indicate that the time, family obligations, and expense to become a registered dietitian are the primary barriers for WIC employees, as well as the inability to relocate for the required internship experience. DISSEMINATION ACTIVITIES: A manusript has been accepted for publication in Journal of the American Dietetic Association (likely to be published early 2011). This article describes cultural competency, language as a barrier in health care, and the need for more Hispanic dietitians. The Challege Grant Project is described in this article. In the President's 2010 address at the opening of the schoolyear, the Challege Grant was featured. The Challenge Grant project has been featured recently in the Metro State Alumni pulbication, and was featured fall 2010 on the front page of the Metro State website. This project has garnered much support and attantion across campus. FUTURE INITIATIVES: The cultural immersion program in Mexico will be implemented again next year. We will complete data analysis of the surveys, and develop three research posters for presentation at the 2011 American Dietetic Assocaion Annual Conference in San Diego, CA (Sept 2011). Another poster describing the immersion program in Mexico will be presented. Two to three research manucripts from the surveys will be developed and submitted for publication in peer-reviewed professional journals. A list of courses that will enable dietetics majors to increase cultural competency related to the Hispanic population will be developed and put into a document that can be uploaded to the program website. A plan to recruit Hispanic individuals to the dietetics profession will be developed. The American Dietetic Association Toolkit will likely be used for this. Based on preliminary data analysis, it appears as if fundraising efforts for scholarships will likely be a part of the recruitment effort. In addition, grants have been identified that will help toward this effort (the ADA Diversity Grant).
Impacts
Students have completed cultural immersion program, increasing their cultural awareness and Spanish speaking skills. The articles published by Metro State describing the project has increased awareness of cultural competency and the lack of Hispanic dietitians. The soon to be published article in Journal of the American Dietetic Association will highlight the issues of culture, language, and lack of representation by Hispanics in the profession. As we work toward completion of this project, we expect that there will be a greater awareness of the importance of cultural competency, language skills, and diversity in the dietetics profession. The activities of this grant will continue long after the granting period is over. This projects has resulted in a spotlight on the issue of cultural awareness in health care.
Publications
- Heiss, CJ, Rengers, B, Fajardo-Lira, CE, Hensley, S, Bizeau, M, Dormer, C. (2011) Preparing dietitians to effectively serve the Hispanic population. JADA, in press.
|