Recipient Organization
UNIVERSITY OF PUERTO RICO
AVE PONCE DE LEON
SAN JUAN,PR 00918-1000
Performing Department
(N/A)
Non Technical Summary
The Program's obsolete facilities and inadequately functioning equipment in food laboratories that do not meet Food Code and accreditation standards led us to apply for this grant. The current equipment is estimated to be worth $18,000. The proposed project will provide students with real life, hands-on experiences in foodservice systems in order to adequately work in the nutrition and dietetics field. This project will provide state-of-the-art laboratory equipment and updated laboratory curriculum for the Program. Over the expected 10-year life span of the equipment, the project will impact at least 55 students per year in the Program. This is estimated to translate to 550 students that will be impacted by the project outcome. Through these and extracurricular experiences with state-of-the-art equipment, students will be better trained for professional careers in nutrition and dietetics and in areas of interest to the USDA. A scholarship will also be provided to a Program graduate to pursue a MS degree in Nutrition and/or Dietetics at an institution chosen by the student. The refurbished facilities will also promote collaboration with the USDA Food and Nutrition Service (FNS) in Puerto Rico by means of an annual career day to attract students into internships and careers with the USDA. The Priority Needs Areas addressed are strengthening institutional educational capacity by updating scientific instrumentation in the Program's facilities for teaching food science and institutional menu preparation laboratories.
Animal Health Component
50%
Research Effort Categories
Basic
50%
Applied
50%
Developmental
(N/A)
Goals / Objectives
At the end of the project the Nutrition and Dietetics Program students will have: a) two redesigned and remodeled food teaching laboratories facilities that will allow at least 55 students every year to become experienced with commercial and institutional equipment. b) redesigned laboratory modules for the seven program courses, for three credit included in this project that will include innovative teaching strategies and active student participation. c) incorporated, through multiple courses, training of at least 200 students in the three years of this grant (and 550 students over 10 years through improved real life, hands-on experiences in food science, foodservice, and food safety. d) attained 10% improved retention of course information through redesigned learning activities included in the laboratory modules. e) experimented 50% increase real life training during Food Science, Institutional Menu, Layout, Design and Equipment Purchasing for Foodservice Systems and courses when working directly with the new state-of-the-art equipment. f) achieved a 30% increase of extracurricular experience in menu planning, preparation, and sale of food in order to develop skills in foodservice management and human resources. At the end of the project the Nutrition and Dietetics Program faculty will have: a) accomplished a 50% increased participation in research initiatives as a result of fewer course sections since remodeled laboratories will allow more students per section. b) achieved a 100% increase, from one professor to two, participating in USDA research initiatives. The major, measurable, anticipated benefits from the project will be two redesigned and remodeled food teaching laboratories with state-of-the-art equipment, as well as redesigned laboratory experiences for seven courses: Food Science, Institutional Menu, Applied Human Nutrition, Food Planning, Layout, Design and Equipment Purchasing for Foodservice Systems and Food Purchasing for Institutions and Preparation and Service for Diverse Cultures, Quantity Food Production. The results will include enhanced hands-on training for at least 550 students over 10 years, efficient use of professors' time, since they will be able to offer one section with 24 students, instead of two sections of 12 students, allowing professors to get involved in research, including participation in USDA-led research projects, and incorporation of extracurricular activities for students in order to develop skills in foodservice management and human resources. The overall project impacts will include support of reduction of childhood obesity (NIFA Priority Area No. 5) and USDA Strategic Goal 4 to "Ensure that all of America's children have access to safe, nutritious and balanced meals". This will be accomplished by graduating food and nutrition professionals that can educate and serve well the children and families of Puerto Rico and the Nation.
Project Methods
Project's plan of operation will be structured in trimesters. Beginning the first trimester (October - December, 2011) with the coordination of the Institution's infrastructure improvements, which will include electrical and plumbing needs in order to accommodate the equipment to be purchased. This was stated in the commitment letter included from the Campus' Chancellor, Dr. Ana Guadalupe, in the original proposal. Project PD and coPD will foresee the timely completion of these improvements that should be completed by the fourth trimester. First trimester will also include the development and launching of the project's web page by January 2012. The confirmation of the design and layout of laboratories areas phase by the previously contacted contractor will be accomplished during the second trimester. Followed by the purchase order for the new equipment. The development of laboratory modules for the selected courses will start in the first trimester and will be finished by the end of the seventh trimester. Modules will be tested by professors and students to determine if learning activities meet students' expectation and academic needs. This is expected to be completed by June 2014. As soon as the equipment is installed, faculty and personnel training will begin. During the second and third year of the project, evaluation will take place beginning with the development of the instrument to conduct formative and summative evaluation process. Dissemination phase will be accomplished once laboratory facilities are finished. An inauguration event will be held for Program faculty, staff, students, and alumni. This inauguration and the project's web page will be part of student recruitment efforts. Project progress and accomplishments, including modules, results, and impacts, will be posted on this page. Modules will be freely available to other institutions via the project web page. Modules available in Spanish may be of interest to institutions serving Hispanic students in the US, as well as to institutions in Latin America. Articles that describe the project's goals and outcomes will be published with before and after photos of food laboratories in the American Dietetic Association Puerto Rico Affiliate Publication Avances de Nutricion, and in the College of Nutritionists and Dietitians of Puerto Rico's Publication Equilibrium. Presentations about the project will be made at the Annual HSIs Project Directors' Conference, and at a regional or national meeting.