Progress 02/01/17 to 06/30/21
Outputs
Target Audience:Twenty-six (26) undergraduate, multicultural, first generation-educated students participated as scholars at CSULB or CSUMB.Undergraduate students at California State University Long Beach or California State University Monterrey Bay who are 1) multicultural; 2) first generation-educated (parents/legal guardians may not hold a bachelor's degree from a U.S. university); 3) have a strong academic track record; and 4) have sophomore- or transfer-level standing. Changes/Problems:The number of students was reduced from twenty-eight (28) to twenty-six (26) due to cuts in the funded award. Due to COVID-19, activities had to be modified and delivered remotely. However, we were still able to provide students with valuable training and experience to meet project goals. What opportunities for training and professional development has the project provided?Students attended at least one monthly training and one workshop, with the opportunity to attend additional research talks if their scheduled allowed. Trainings and workshops were approximately 2 hours and covered the following topics: Introduction to the Importance of Latino Nutrition Developing Interventions and Programs Community-Based Participatory Research Overview Qualitative Methods Community-Based Intervention Implementation Data Interviewing Techniques Professional Etiquette Job and Salary Negotiation Graduate School Planning Resumes and CVs Elevator Speech Goal Setting & Campus Connection Developing Abstracts Developing Scientific Posters Food Sensory Analysis Mindfulness How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Twenty-six (26) undergraduate, multicultural, first generation-educated students participated as scholars at CSULB or CSUMB. All (100%) of scholars participated in the year-long academic fellowship and research engagement; 88.5% also completed the six-week summer externship which allowed scholars to engage in work related to nutrition and health. The remaining participated in an alternative virtual training due to COVID-19. Scholars participated in monthly trainings and workshops throughout the academic year and engaged in hands-on research with a faculty mentor from the departments of Family and Consumer Sciences, Health Science, or Kinesiology. Through their participation, students gained an understanding of the research process, specifically, community-based participatory research as it relates to nutrition and health, responsible and ethical conduct of research, and developing culturally and linguistically relevant nutrition education and interventions for underserved populations. Mentorship from faculty and staff, and professional development workshops included preparing and planning for graduate school, resume and CV development, goal-setting, and professional etiquette. A full list of trainings and workshops is included in the next section of this report. Students' interest in a health sciences or nutrition field increase slightly by 1.7% at the end of the program. Large gains were seen in the ability to write a research abstract (47.2% increase) and present a scientific poster (38.3% increase) by the end of the program. Additionally, there was a 23.5% increase in students' ability to work with the community to address health and wellness issues and a 35.1% increase in students' ability to engage in community-based participatory research activities that promote nutrition and overall well-being among underserved populations. By the end of the program, the largest gain was seen with students' ability to effectively deliver an elevator speech with a 77.6% increase. It was important for students to feel and speak confidently about their knowledge, skills, and interests to obtain a new research, employment, or educational opportunity. Post-program, 22 of the 24 students who responded to the survey reported plans to attend graduate school after receiving their bachelor's degree. Half of the students planned to pursue a master's degree while the other half planned to continue on to obtain a doctoral degree. The remaining two students planned to enter the workforce or were still weighing their options. When asked to list the life skills gained through the summer externship portion of the program, time management, collaboration and teamwork, communication, and networking were consistently named. Overall, students felt they improved their time management skills, their ability to effectively work as a team and collaborate for a common purpose, and effectively and confidently interact with other professionals. Other skills mentioned included developing and delivering an elevator speech, effective decision-making, critical thinking, and adaptability. All which are critical skills for graduate school and the workforce. Additionally, when asked to name the 3 most important things they learned about themselves as a result of participating in the program, students described the realization of their abilities and strengths. The program increased students' confidence, allowing them to realize they have the skills and knowledge to succeed, and to stop doubting themselves. Additionally, students mentioned the importance of work-life balance and managing their time as to not spread themselves too thin. For students who were affected by the COVID-19 safe-at-home order, some realized they enjoyed field work and struggled to adapt to a "desk" experience from home, while others mentioned their ability to effectively adapt. All scholars (100%) who participated in the 2017-2018 and 2018-2019 cohort graduated within 3 years of participation in the program. Those who participated in the 2019-2020 cohort have either graduated or are on track to graduate by Spring 2022. Out of 17 scholars who we've been able to maintain contact with beyond graduation, 30% (n=5) are currently enrolled in a graduate program. Of those who are not currently enrolled in a graduate program, 90% (n=10), have plans to enroll or are in the process of applying to graduate programs. The majority of students (88%, n=15) are currently employed and have a job that is related to health, nutrition, or agriculture.
Publications
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Progress 02/01/20 to 01/31/21
Outputs
Target Audience:Undergraduate students at California State University Long Beach or California State University Monterrey Bay who are 1) multicultural; 2) first generation-educated (parents/legal guardians may not hold a bachelor's degree from a U.S. university); 3) have a strong academic track record; and 4) have sophomore- or transfer-level standing. Changes/Problems:The number of students was reduced from twenty-eight (28) to twenty-six (26) due to cuts in the funded award. Due to COVID-19, activities had to be modified and delivered remotely. However, we were still able to provide students with valuable training and experience to meet project goals. What opportunities for training and professional development has the project provided?Students attended at least one monthly training and one workshop, with the opportunity to attend additional research talks if their scheduled allowed. Trainings and workshops were approximately 2 hours and covered the following topics: Introduction to the Importance of Latino Nutrition Developing Interventions and Programs Community-Based Participatory Research Overview Qualitative Methods Community-Based Intervention Implementation Data Interviewing Techniques Professional Etiquette Job and Salary Negotiation Graduate School Planning Resumes and CVs Elevator Speech Goal Setting & Campus Connection Developing Abstracts Developing Scientific Posters Food Sensory Analysis Mindfulness How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Twenty-six (26) undergraduate, multicultural, first generation-educated students participated as scholars at CSULB or CSUMB. All (100%) of scholars participated in the year-long academic fellowship and research engagement; 88.5% also completed the six-week summer externship which allowed scholars to engage in work related to nutrition and health. The remaining participated in an alternative virtual training due to COVID-19. Scholars participated in monthly trainings and workshops throughout the academic year and engaged in hands-on research with a faculty mentor from the departments of Family and Consumer Sciences, Health Science, or Kinesiology. Through their participation, students gained an understanding of the research process, specifically, community-based participatory research as it relates to nutrition and health, responsible and ethical conduct of research, and developing culturally and linguistically relevant nutrition education and interventions for underserved populations. Mentorship from faculty and staff, and professional development workshops included preparing and planning for graduate school, resume and CV development, goal-setting, and professional etiquette. A full list of trainings and workshops is included in the next section of this report. Students' interest in a health sciences or nutrition field increase slightly by 1.7% at the end of the program. Large gains were seen in the ability to write a research abstract (47.2% increase) and present a scientific poster (38.3% increase) by the end of the program. Additionally, there was a 23.5% increase in students' ability to work with the community to address health and wellness issues and a 35.1% increase in students' ability to engage in community-based participatory research activities that promote nutrition and overall well-being among underserved populations. By the end of the program, the largest gain was seen with students' ability to effectively deliver an elevator speech with a 77.6% increase. It was important for students to feel and speak confidently about their knowledge, skills, and interests to obtain a new research, employment, or educational opportunity.
Publications
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Progress 02/01/19 to 01/31/20
Outputs
Target Audience:Undergraduate students at California State University Long Beach or California State University Monterrey Bay who are 1) multicultural; 2) first generation-educated (parents/legal guardians may not hold a bachelor's degree from a U.S. university); 3) have a strong academic track record; and 4) have sophomore- or transfer-level standing. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Students attended at least one monthly training and one workshop, with the opportunity to attend additional research talks if their scheduled allowed. Trainings and workshops were approximately 2 hours and covered the following topics: Introduction to the Importance of Latino Nutrition Developing Interventions and Programs Community-Based Participatory Research Overview Qualitative Methods Community-Based Intervention Implementation Data Interviewing Techniques Professional Etiquette Job and Salary Negotiation Graduate School Planning Resumes and CVs Elevator Speech Goal Setting & Campus Connection Developing Abstracts Developing Scientific Posters Food Sensory Analysis Mindfulness How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Twenty-six (26) undergraduate, multicultural, first generation-educated students participated as scholars at CSULB or CSUMB. All (100%) of scholars participated in the year-long academic fellowship and research engagement; 88.5% also completed the six-week summer externship which allowed scholars to engage in work related to nutrition and health. The remaining participated in an alternative virtual training due to COVID-19. Scholars participated in monthly trainings and workshops throughout the academic year and engaged in hands-on research with a faculty mentor from the departments of Family and Consumer Sciences, Health Science, or Kinesiology. Through their participation, students gained an understanding of the research process, specifically, community-based participatory research as it relates to nutrition and health, responsible and ethical conduct of research, and developing culturally and linguistically relevant nutrition education and interventions for underserved populations. Mentorship from faculty and staff, and professional development workshops included preparing and planning for graduate school, resume and CV development, goal-setting, and professional etiquette. A full list of trainings and workshops is included in the next section of this report. Students' interest in a health sciences or nutrition field increase slightly by 1.7% at the end of the program. Large gains were seen in the ability to write a research abstract (47.2% increase) and present a scientific poster (38.3% increase) by the end of the program. Additionally, there was a 23.5% increase in students' ability to work with the community to address health and wellness issues and a 35.1% increase in students' ability to engage in community-based participatory research activities that promote nutrition and overall well-being among underserved populations. By the end of the program, the largest gain was seen with students' ability to effectively deliver an elevator speech with a 77.6% increase. It was important for students to feel and speak confidently about their knowledge, skills, and interests to obtain a new research, employment, or educational opportunity.
Publications
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Progress 02/01/18 to 01/31/19
Outputs
Target Audience:Undergraduate students at California State University Long Beach or California State University Monterrey Bay who are 1) multicultural; 2) first generation-educated (parents/legal guardians may not hold a bachelor's degree from a U.S. university); 3) have a strong academic track record; and 4) have sophomore- or transfer-level standing. Changes/Problems:The number of students was reduced to 26 due to cuts in the budget. What opportunities for training and professional development has the project provided?Students attended at least one monthly training and one workshop, with the opportunity to attend additional research talks if their scheduled allowed. Trainings and workshops were approximately 2 hours and covered the following topics: Introduction to the Importance of Latino Nutrition Developing Interventions and Programs Community-Based Participatory Research Overview Qualitative Methods Community-Based Intervention Implementation Data Interviewing Techniques Professional Etiquette Job and Salary Negotiation How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Twenty-six (26) undergraduate, multicultural, first generation-educated students participated as scholars at CSULB or CSUMB. All (100%) of scholars participated in the year-long academic fellowship and research engagement; 88.5% also completed the six-week summer externship which allowed scholars to engage in work related to nutrition and health. The remaining participated in an alternative virtual training due to COVID-19. Scholars participated in monthly trainings and workshops throughout the academic year and engaged in hands-on research with a faculty mentor from the departments of Family and Consumer Sciences, Health Science, or Kinesiology. Through their participation, students gained an understanding of the research process, specifically, community-based participatory research as it relates to nutrition and health, responsible and ethical conduct of research, and developing culturally and linguistically relevant nutrition education and interventions for underserved populations. Mentorship from faculty and staff, and professional development workshops included preparing and planning for graduate school, resume and CV development, goal-setting, and professional etiquette. A full list of trainings and workshops is included in the next section of this report. Students' interest in a health sciences or nutrition field increase slightly by 1.7% at the end of the program. Large gains were seen in the ability to write a research abstract (47.2% increase) and present a scientific poster (38.3% increase) by the end of the program. Additionally, there was a 23.5% increase in students' ability to work with the community to address health and wellness issues and a 35.1% increase in students' ability to engage in community-based participatory research activities that promote nutrition and overall well-being among underserved populations. By the end of the program, the largest gain was seen with students' ability to effectively deliver an elevator speech with a 77.6% increase. It was important for students to feel and speak confidently about their knowledge, skills, and interests to obtain a new research, employment, or educational opportunity.
Publications
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Progress 02/01/17 to 01/31/18
Outputs
Target Audience:Recruitment outreach targetted undergraduate health science, nutrition and kinesiology students from California State University Long Beach, and health, human services and policy and kinesiology students from California State University Monterey Bay. We targetted sophomore and junior standing students who were bicultural and first-generation of their family to attend college, with a minimun GPA of 3.0. See the CSULB location's website page advertising the program here: https://web.csulb.edu/centers/latinohealth/projects/andale/ Changes/Problems:Changes include: 1) funding cut resulted in decreased cohort size (1 student at each site); 2) late funding start date delayed IRB submitted, and IRB approval time frame delayed recruitment to the fall semester These factors reduced the total number of scholars recruited for current year. What opportunities for training and professional development has the project provided?Six trainings provided to the scholars: 1) orientation to the program and meeting mentors and all staff (10-6-2017) 2) introduction to food science (10-27-2017) 3) introduction to dietetics and nutrition careers (11-3-2017) 4) community-based participatory research (11-17-2017) 5) developing abstracts for conference presentations (12-8-17) 6) using social media for professional use (1-26-18) How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?Monthly: 1) mentor-student meetings 2) learning communities 3) trainings/webinars Summer: 6-week externship experience
Impacts
What was accomplished under these goals?
Goal 1; Objective 1: Recruited eight (8) sophomore-level or entering transfer-level undergraduate, multicultural, first generation-educated students to participate as an ÁNDALE scholar; four (4) from CSULB and four (4) from CSUMB. Goal 1; Objective 2: 100% retention thus far Goal 1; Objective 3: In progress Goal 2; Objective 4: In progess Goal 2; Objective 5: In progress with mentors. Goal 2; Objective 6: N/A - future oriented objective.
Publications
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