Progress 01/15/19 to 12/26/23
Outputs
Target Audience:Our target audiences included: 800+ nutritional sciences and food systems majorsin the University of Arizona School of Nutritional Sciences and Wellness UArizona Grant Advisory Board members (senior administrators in the Hispanic Serving Institution Office, the Graduate College, and the Office of Research, Innovation, and Impact) PD/Co-PDs of the Project who represented disciplinary expertise in nutrition and dietetics, and entrepreneurial leadership plus our respective faculties (50+ faculty in Nutritional Sciences and Wellness; 12+ faculty in Agricultural Education, Technology, and Innovation Attendees at the April 2023 NIFA PD meeting, a national audience of NIFA-funded investigators and NIFA scientists and staff. OurMulticultural Scholars (n=8 recruited into two cohorts in 2020and 2021) andSpring/Summer 2023 Multicultural Scholars (n=12 students recruited to contribute to our open educational resource in Culinary Medicine). Changes/Problems:The COVID19 pandemic disrupted travel plans for the duration of this award, and we were unable to use our budgeted travel monies. Instead, andwith NIFA's permission, we were abletouse these funds to support a cohort of short-term (6- to 9-months) Multicultural Scholars in Cuilinary Medicine who helped us create and co-author contenf for our Open Educational Resource in Culinary Medicine, an open access andfree digital textbook that will be published in April 2024 through UArizona's Pressbooks platform. What opportunities for training and professional development has the project provided? Students (Multicultural Scholars in Culinary Medicine), facultyand staff in Nutritional Sciences and Wellness and Cooperative Extension were engaged in content creation, writing, and editing of the Open Educational Resource in Cuilnary Medicine (to be published, April 2024). Multicultural Scholars in Culinary Medicine (n=8) completed a 2-year series of research, education, and outreach experiences that prepared them to meet the challenges of their profession, and supported their graduate and professional school aspirations. All 8 of our Scholars went on to graduate or professional training post-graduation. Faculty involved in the MSP in Culinary Medicine had the opportunity to mentor Scholars in writing and content creation (contributing to their professional development and engagement); several of the colleagues who were part of this MSP successfully competed for, and were awarded, another MSP which will begin in January 2024. How have the results been disseminated to communities of interest? The Project PD (Hingle)presented findings from the project to an audience of other scholars / researchers at UArizona during an HSI Servingness Seminar Series in March 2022 (attendance = 160 faculty and staff across the University). Dr. Hingle was an invited presenter at the annual PD meeting in April 2023 hosted by NIFA, and described the project, the methods, and the outcomes in her April presentation titled "University of Arizona Multicultural Scholars in Culinary Medicine" What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Objective 1: Completed. We recruited our final five Scholars in March 2021, for a total of eight Scholars, who will complete their training no later than May 2023. [In addition, since we were unable to offer travel experiences for the Scholars (due to pandemic-related restrictions), NIFA gave us permission to apply our funds budgeted for travel to recruiting an additional 12 Schoalrs who would complete a 6- to 9-mo Fellowship focused on creating content / co-authoring content for our Open Educational Resource in Culinary Medicine, an open access digital textbook that we are publishing using UArizona's Pressbooks platform in April 2024.] Objective 2: Completed. The PD, Co-PDs, and academic advisors met regularly (2-3 times per semester, or more if needed) with the Scholars, as a group, and individually in targeted advising sessions, to ensure they are meeting their overall program goals, as well as fulfilling their training objectives as Scholars in Culinary Medicine. Scholars are required to take Introduction to Culinary Medicine (offered Fall semester, taught by School of Nutritional Sciences and Wellness Faculty) and Advanced Culinary Medicine (offered Spring semester), and are encouraged to take an Entrepreneurial Leadership course in Ag Ed Tech Innovation Department (Co-PD Mars). Coursework wasdesigned to foster student leadership and professional competencies in nutrition and dietetics, and entrepreneurial leadership. PD Hingle trackedstudent completion of required courses. All students made appropriate progress toward completing these requirements in 2022. Objective 3: Completed in April 2021, when eight Scholars completed an all-day entrepreneurial leadership experiential workshop led by Co-PD Mars, an expert in this area. Students explored synergies between passion, entrepreneurial leadership, and innovation. The discussion and activities emphasized the importance of passion to creativity and innovation, and entrepreneurial leadership strategies for transforming creative ideas into viable and scalable innovations. The workshop culminated in a discussion of the transferable skills and competencies that together form an entrepreneurial mindset and enhance student capacities to serve as change agents. Objective 4: Completed in Spring 2023. All Scholars enrolled in course credit for community-engaged experiential learning in Fall 2021, Spring 2021, Fall 2022, and Spring 2023. Community sites for Scholars includedTucson Village Farm (Arizona Cooperative Extension seed-to-table facility), El Rio Community Health Center (a federally qualified health center), the Community Food Bank of Southern Arizona, and Cooking on Campus (a UArizona student-run culinary medicine program). Objective 5: All eight Scholars have completed summer research experiences with the U Arizona Undergraduate Research Opportunities Consortium (UROC). Students worked one-on-one with research mentors in a lab throughout the summer, took research preparation course work (scientific writing, presentations), and presented their work to their peers. They were encouraged to continue with career preparation activities focused on graduate school after the UROC experience ends. All 8 of ourScholars have went on tograduate (n=5) or professional school (n=3).
Publications
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Progress 01/15/22 to 01/14/23
Outputs
Target Audience:More than 800 students in ournutritional sciences and nutrition and food systems degree programs were directly reached through communications from our academic advisors, grant Advisory Board (3-4 members), 8Multicultural Scholars in Culinary Medicine (recruited in 2020 and 2021), PD/Co-PDs of this project, and URM student support staff in our College and our University promoting the Multicultural Scholars Program in Culinary Medicine opportunity. We continued to utilize our dedicated department website to the project which houses all recruitment and program materials. We began the Project Year 4 with a full complement of 7 Scholars (one unexpectedly graduated early in December 2021). Four Scholars went on to graduate in May 2022, leaving 3 Scholars who were recruited in 2021 (with a planned graduation in 2022) to continue the program. Allthree Scholars participated in thesummer Undergraduate Research Opportunities Consortium (UROC) experience (11 weeks of mentored research and formal coursework preparing students for graduate school). Students in UROC were exposed to the MSP in Culinary Medicine program through our Scholars who were asked to acknowledge USDA / Program Support in their presentations. Two of the three remaining Scholars completed their community engagement experience / experiential learning in Fall 2022. Personnelat the organization that hosted both of the Scholars(Tucson Village Farm, a Cooperative Extension program at UArizona) and their constituencies and stakeholders learned about the MSP in Culinary Medicine through Scholar presentations and interactions.The third Scholar will complete their community engagement experience / experiential learning in culinary medicine in Spring 2023. The Project PD (Hingle) presented findings from the project to an audience of other scholars / researchers at UArizona during an HSI Servingness Seminar Series in March 2022 (attendance = 160 faculty and staff across the University). Changes/Problems:The COVID19 pandemic disrupted travel for the duration of thisaward, andour budgeted travel monies have not been spent. We propose to use the remaining funds to recruit and support a cohort of short-term (1-year) Scholars focused on the education / experiential / service learning aspects of our Culinary Medicine program. What opportunities for training and professional development has the project provided?In Summer 2022, the PD (Hingle) and colleagues from College of Agriculture & Life Sciences, College of Medicine Phoenix, Arizona Cooperative Extension, and the Arizona Libraries received a gift from Novo Nordiskto develop the first and only state-wide culinary medicine program in Arizona. We are recruiting student teams to help us develop instruction and outreach materials to support our program. We are starting with the Scholars in our USDA Multicultural Scholars Program, and we hope to use remaining funds in our MSP in Culinary Medicine grant to recruit a cohort of one-year Scholars to create content for our Open Education Resource in Culinary Medicine and complete at least one of our series of 4 Culinary Medicine experiential- and service learning courses. How have the results been disseminated to communities of interest?The Project PD (Hingle) presented findings from the project to an audience of other scholars / researchers at UArizona during an HSI Servingness Seminar Series in March 2022 (attendance = 160 faculty and staff across the University). What do you plan to do during the next reporting period to accomplish the goals?The remaining three Scholars are on track to complete their program and graduate in May 2023. As previously described, PD(Hingle) and colleagues from College of Agriculture & Life Sciences, College of Medicine Phoenix, Arizona Cooperative Extension, and the Arizona Libraries received a gift from Novo Nordiskto develop the first and only state-wide culinary medicine program in Arizona. We are recruiting student teams to help us develop instruction and outreach materials to support our program. We are starting with the Scholars in our USDA Multicultural Scholars Program, but since these three students are graduating in May 2023,we hope to use remaining funds in our MSP in Culinary Medicine grant to recruit and support a cohort of one-year Scholars to create content for our Open Education Resource in Culinary Medicine and complete at least one of our series of 4 Culinary Medicine experiential- and service learning courses. PD Hingle will make a formal request of NIFA to use the remaining funds for this purpose.
Impacts
What was accomplished under these goals?
Objective 1: Completed. We recruited our final five Scholars in March 2021, for a total of eight Scholars, who will complete their training no later than May 2023. Objective 2: The PD, Co-PDs, and academic advisors continue to meet regularly (2-3 times persemester, or more if needed) with the Scholars, as a group, and individually in targeted advising sessions, to ensure they are meeting their overall program goals, as well as fulfilling their training objectives as Scholars in Culinary Medicine. Scholarsare required to take Introduction to Culinary Medicine (offered Fall semester, taught by School of Nutritional Sciences and Wellness Faculty)and Advanced Culinary Medicine (offered Spring semester), and are encouraged to take an Entrepreneurial Leadership course in Ag Ed Tech Innovation Department (Co-PD Mars). Coursework is designed to foster student leadership and professional competencies in nutrition and dietetics, and entrepreneurial leadership. PD Hingle tracks student completion of required courses. All students made appropriate progress towardcompleting these requirements in 2022. Objective 3: Completed in April 2021, when eight Scholars completed an all-day entrepreneurial leadership experiential workshopled by Co-PD Mars, anexpert in this area. Students explored synergies between passion, entrepreneurial leadership, and innovation. The discussion and activities emphasized the importance of passion to creativity and innovation, and entrepreneurial leadership strategies for transforming creative ideas into viable and scalable innovations. The workshop culminated in a discussion of the transferable skills and competencies that together form an entrepreneurial mindset and enhance student capacities to serve as change agents. Objective 4: Two Scholars enrolled in course credit for community-engaged experiential learning in Fall 2022. The site for both Scholars was Tucson Village Farm (Arizona Cooperative Extension seed-to-table facility). The third remaining Scholar will complete their community-engaged experiential learning requirement in Spring 2023. Objective 5: All eight Scholars have completed summer research experiences with the U Arizona Undergraduate Research Opportunities Consortium (UROC). Students worked one-on-one with research mentors in a lab throughout the summer, took research preparation course work (scientific writing, presentations), and presented their work to their peers. They were encouraged to continue with career preparation activities focused on graduate school after the UROC experience ends. The five Scholars who have graduated all went on to graduate (n=3) or professional school (n=2). The three remaining Scholars are on track to graduate in Spring 2023, and are submitting applications to continue their education post-graduation.
Publications
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Progress 01/15/21 to 01/14/22
Outputs
Target Audience:Target audience included the following: More than 700 students in ournutritional sciences and nutrition and food systems degree programs were directly reached through communications from our academic advisors, grant Advisory Board (3-4 members), 3 returning Multicultural Scholars in Culinary Medicine (recruited in 2020), PD/Co-PDs of this project, and URM student support staff in our College and our University promoting the Multicultural Scholars Program in Culinary Medicine opportunity. We continued to utilize our dedicated department website to the project which houses all recruitment materials, including an application portal which opened for applications on October 1, 2021. Five additional Scholars joined our program in Summer 2021, and one of these Scholars (plus 3 returning Scholars) participated in the summer Undergraduate Research Opportunities Consortium (UROC) experience (11 weeks of mentored research and formal coursework preparing students for graduate school). Students in UROC were exposed to the MSP in Culinary Medicine program through our Scholars who were asked to acknowledge USDA / Program Support in their presentations. Students enrolled in our Culinary Medicine I and II courses learned about the MSP in Culinary Medicine from the Scholars who are required to take these courses for credit.Five MSP Scholars completed experiential learning activities in the community in Fall 2021; personnel at those organizations (a food bank, an FQHC, two Extension sites, and a university wellness program)as well as their constituencies and stakeholders learned about the MSP in Culinary Medicine program through Scholar presentations and interactions. Changes/Problems:The COVID19 pandemic has continued to disrupt our planned activities, preventing historically face-to-face learning experiences and social gatherings. With some exceptions, we have remained mostly virtual. All Scholars have thus far successfully completed their course work, academic advisor meetings, and meetings with the Co-PDs *virtually* over Zoom. All Scholars are doing well and are on track to complete the program requirements. What opportunities for training and professional development has the project provided?The MSP Scholars in Culinary Medicine were afforded the opportunity to advance their training and professional development in the areas of entrepreneurial leadership, nutrition and public health research, community engagement and nutrition education, and career development (preparation for post-graduate training and work). How have the results been disseminated to communities of interest?As stated above in Accomplishments, results from this project have been disseminated to a number of communities of interest, including students enrolled in our School of Nutritional Sciences and Wellness degree programs, students enrolled in academic support programs in our College, administrators in our Hispanic Serving Institution Initiatives Office and our STEM Learning Center, STEM advisors, faculty across the College of Agriculture & Life Sciences, health researchers mentoring students in the UROC program, and community members served by our Scholars through experiential learning. What do you plan to do during the next reporting period to accomplish the goals?Continue to support students as they complete Program requirements. Discuss the MSP program at a university-invited talk in March 2022. Explore the possibility of a renewal application.
Impacts
What was accomplished under these goals?
Objective 1: Completed. We recruited our final five Scholars in March 2021, for a total of eight Scholars, who will complete their training no later than May 2023. Objective 2: The PD, Co-PDs, and academic advisors meet regularly (2-3 times persemester, or more if needed) with the Scholars, as a group, and individually in targeted advising sessions, to ensure they are meeting their overall program goals, as well as fulfilling their training objectives as Scholars in Culinary Medicine. Scholarsare required to take Introduction to Culinary Medicine (offered Fall semester, taught by School of Nutritional Sciences and Wellness Faculty)and Advanced Culinary Medicine (offered Spring semester), and are encouraged to take an Entrepreneurial Leadership course in Ag Ed Tech Innovation Department (Co-PD Mars). Coursework is designed to foster student leadership and professional competencies in nutrition and dietetics, and entrepreneurial leadership. PD Hingle tracks student completion of required courses. All students made appropriate progress towardcompleting these requirements in 2021. Objective 3: Eight Scholars completed an all-day entrepreneurial leadership experiential workshop in April 2021 led by Co-PD Mars, and expert in this area. Students explored synergies between passion, entrepreneurial leadership, and innovation. The discussion and activities emphasized the importance of passion to creativity and innovation, and entrepreneurial leadership strategies for transforming creative ideas into viable and scalable innovations. The workshop culminated in a discussion of the transferable skills and competencies that together form an entrepreneurial mindset and enhance student capacities to serve as change agents. Objective 4: Five Scholars enrolled in course credit for community-engaged experiential learning in Fall 2021. Sites included Cooking on Campus (a student-run cooking demonstration/nutrition ed program), Tucson Village Farm (Cooperative Extension seed-to-table facility), Garden Kitchen (Cooperative Extension cooking, gardening, and nutrition education facility), El Rio Community Health Center, and Community Food Bank of Southern Arizona. Two of the students are continuing these activities in Spring 2022, a testament to their enjoyment of working with our community partners. Three additional Scholars who have not yet begun their community experiences will be encouraged to begin thinking on the topic this spring and sign up for course credit this fall (2022) or next spring (2023). Objective 5: Five of eight Scholars have completed summer research experiences with the U Arizona Undergraduate Research Opportunities Consortium (UROC). Students work one-on-one with research mentors in a lab throughout the summer, take research preparation course work (scientific writing, presentations), and present their work to their peers. They are encouraged to continue with career preparation activities focused on graduate school after the UROC experience ends. Three remaining Scholars who have not yet completed their experience will participate in Summer 2022.
Publications
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Progress 01/15/20 to 01/14/21
Outputs
Target Audience:Academic advisors, our grant Advisory Board, 4-5 nutrition students, all Co-PDs on this project, and URM student support staff in our College and our University promoted the Multicultural Scholars Program to more than 700 students in our nutritional sciences and nutrition and food systems degree programs. A dedicateddepartment website houses all recruitment materials, including an application portal which opened for applications on October 1st 2020, and updated recruitment materials were disseminated by email to all undergraduate students in nutritional sciences and nutrition and food systems via Departmental listserveand through a targeted invitations fromNutritional Sciences and College of Agriculture & Life Sciences academic advisors.The PDs announced the opportunity to participate during their nutrition courses. The MSP in Culinary Medicine was also featured in the "Centered on Servingness: HSI Initiatives" Newsletter in April 2020 - this wassent to all University students, staff, faculty, & administrators. Changes/Problems:COVID19 delayed the start date for last year's cohort, and prevented the planned summer research activities and face-to-face social gatherings. The Scholars began their program in Fall 2020 (instead of March 2020) and successfully completed their course work, academic advisor meetings, and meetings with the Co-PDs *virtually* over Zoom. All 3 Scholars are doing well, and on track to complete the program and graduate as scheduled. What opportunities for training and professional development has the project provided?Scholars & Students: Culinary medicine skills and foundational knowledge acquired while taking the course,NSC 395B: Introduction to Culinary Medicine Open Educational Resource training (what it is) and opportunity to contribute through content generation and/orco-authorship with faculty and other students Faculty: Culinary medicine skills and foundational knowledge acquired while developing the course,NSC 395B: Introduction to Culinary Medicine Open Educational Resource training (what it is) and opportunity to contribute through content generation and/orco-authorship with other faculty and students How have the results been disseminated to communities of interest? Presentations to University community (administratiors and staff in the Hispanic Serving Institution Office; undergraduate students involved in FirstGen Cats, Arizona Scholars in Engineering, Medicine, and Science; Cooperative Extension Program Leaders) Article describing the Multicultural Scholars Program distributed through the HSI Servingness Newsletter to all University of Arizona faculty, staff, and students What do you plan to do during the next reporting period to accomplish the goals?Objective 1: Recruit5 additional Scholars to participate in the secondcohort (2021-21). Objective 2: Provide opportunities for allScholars (n=8) to meet regularly with the MSP PD team (Hingle, Ravia, Jackson, Linares-Gaffer) in the Spring 2021, and Fall 2021 semesters. TeachNSC 395B Introduction to Culinary Medicine (Fall 2021), and NSC 395B Advanced Culinary Medicine (Spring 2021). Ensure all Scholars meet with their academic advisor once during Fall and Spring 2021to ensure they are progressing in the MSP program, as well as their overall degree program and remainon track to graduate. Objective 3: Conductone-day entrepreneurial leadership workshopin May 2021 for all 8 Scholars (Co-PD Matt Mars is the instructor); enroll the first Cohort of Scholars (n=3) in the 10-week summer research experience, which includes coaching in public speaking, a data science course, and preparation for graduate school (application writing, GRE prep). Engage Scholars in co-authoring OER in Culinary Medicine text. Objective 4: Match Scholars withexperiential learning opportunities which will take place Fall 2021and Spring 2022. Objective 5: The required summer research experienceincludes coaching in public speaking, a data science course, and preparation for graduate school (application writing, GRE prep). Meetings with academic advisors reinforces graduate school preparation, tailored to their specific areas of focus.
Impacts
What was accomplished under these goals?
Objective 1: Three Scholars were recruited to participate in the first cohort (2020-22), and completed their first semester of activities last Fall, 2020. They are continuing in their second semester this Spring, 2021. We advertised and solicited applications from 10 students in Fall of 2020, and will select and offer MSP positions to 5 students in February 2021, who will begin the program in Fall 2021. Objective 2: Current Scholars (n=3) met regularly with the MSP PD team (Hingle, Ravia, Jackson, Linares-Gaffer) in the Fall semester. They took NSC 395B Introduction to Culinary Medicine, earning top marks. PD Hingle was an instructor for the course, and had an opportunity to get to know each of the Scholars through in- and out-of-class meetings and interactions. Scholars each met with their academic advisor once during Fall 2020 to ensure they were progressing in the MSP program, as well as their overall degree program and were on track to graduate. Objective 3: Current Scholars are enrolled in NSC 395B: Advanced Culinary Medicine this Spring, which culiminates in a food demonstration to the public. These students will also complete another MSP program requirement - the one-day entrepreneurial leadership workshop - in May 2021, and are supported in a 10-week research experience this summer, which includes coaching in public speaking, a data science course, and preparation for graduate school (application writing, GRE prep). Objective 4: Experiential learning opportunities will take place Fall 2021, and Spring 2022. Objective 5: The required summer research experienceincludes coaching in public speaking, a data science course, and preparation for graduate school (application writing, GRE prep). Meetings with academic advisors reinforces graduate school preparation, tailored to their specific areas of focus.
Publications
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Progress 01/15/19 to 01/14/20
Outputs
Target Audience:Recruitment materials for the MSP in Culinary Medicine were developed with guidance from our academic advisors, grant Advisory Board, 4-5 nutrition students, all Co-PDs on this project, Assistant Dean for Academic Affairs in our College, and URM student support staff in our College. Development of culinary medicine curriculum (2 courses) was completed this past summer led by our Cooperative Extension Specialist and County Agent; thefirst course will be offered in Fall 2020 to the Culinary Medicine Scholars, and at least 15-20 other nutritional sciences/nutrition & food systems students. A new department website houses all recruitment materials; the website and materialswhich went "live" October 1st 2019 and were disseminated by email to all undergraduate students in nutritional sciences and nutrition and food systems (n=700) via Departmental listserve, and through atargeted letter from NutritionalSciences academic advisors to about 12 students who came highly recommended and met eligibility criteria. Recruitment will also occur through announcements by the PDs in their classes. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Stronger connections between our Department and many non-academic student support units on campus, including FirstGen Cats, Arizona Science, Engineering and Math Scholars (ASEMS), Think Tank (tutoring), College of Agriculture & Life Sciences Career Center, and the UA Hispanic Serving Institution office. Faculty collaborating on this project are better versed in non-academic student support resources on campus. 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? Offer4 Scholarships to underrepresented minority students in nutritional sciences and/or nutrition in food systemsto serve at the first cohort of Multicultural Scholars in Culinary Medicine. Teach the first of two culinary medicine courses in Fall 2020. Hold one entrepreneurial thinking workshop for first cohort of Scholars in May 2020. Partner with Undergraduate Research Consortium Opportunities (UROC) at University of Arizona to place 4 Scholars in summer research programs. Solicit applications from the student body for 4 additional Scholars, who will be selected and begin the program in Summer 2021.
Impacts
What was accomplished under these goals?
ConvenedPDs to confirm project recruitment plan and timeline. Developed recruitment materials (flyer, timeline, website, application portal) in partnership with academic advisors, PDs, students, and student support staff in our College. Began active recruitment onOctober 1st; effortswill continue throughout the application window (December 19th 2019), consisting of announcements + materials describing the opportunity sent to all nutritional sciences/nutrition & food systems students via the department listserve, targeted invitations from academic advisors and faculty to students who were identified as eligible and who would be good candidates, announcements in undergraduate nutrition courses. Established an application, screening process, and timeline for announcing the first cohortof 4 Scholars.
Publications
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