Progress 08/01/23 to 07/31/24
Outputs
Target Audience:GRANT OBJECTIVE: Increase the number of underrepresented students completing the Nutritional Sciences bachelor's degree program (BS) and earning Dietetics (NDTR/RDN) and/or master's credentials. UA Yuma is now in the third cohort of Nutritional Sciences students enrolled at UA Yuma and taking classes toward completing their Nutritional Sciences bachelor's degree. There are 18 students enrolled in there junior or senior year and 2 masters students. In may we graduated our first graduate student. Over 250 middle, high school and college freshman students were targeted in specific outreach events such as Southwest Ag Summit, Ag Discovery, Family and Consumer Science Day, and middle school summer STEAM Program. Nutrition Stakeholders and Community Member breakfast to discuss internship, research, and mentorship opportunties. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?During Year 3, three seniors majoring in Nutritional Sciences traveled with faculty and a nutrition graduate student to attend the Food and Nutrition Conference and Expo in Denver, CO. At the conference, the students attended several educational sessions, professional mixers, and a student event focused on exploring dietetics graduate programs. At the expo hall, the students took turns engaging prospective students at our School's booth and networked with industry representatives. On March 22, 2024, NSW faculty member took students to the Herd That Dairy Council conference in Phoenix, AZ. Students had the opportunity to learn about topics related to nutrition and dairy, including the latest science-based research surrounding dairy products. The conference also covered nutrition from the womb to 18 years old and professional networking. In July 2024, two juniors and one senior attended the Fresh Produce and Leadership Conference in Monterey, CA. We are in the process of making arrangements for four additional nutrition majors to attend the Food and Nutrition Conference and Expo FNCE during October in Minneapolis, MN. Students learned about the latest research and advancements in nutrition and healthcare. 2/3/24 AHEC/ Yuma RCBH Scholars Event--Culinary Medicine Focus with a hands-on healthy recipe alteration practical experience. 35 participants participated for 8 hours. This also included an interactive session and role-playing, showing students how to interact with clients/patients. 2/5 & 2/8 8:30 to 2:00 pm daily. Participated in AZ Body Walk with Yuma Nutrition Club Students in this event. Interaction with third grade children to provide instruction on how the body works and why eating and exercise is important. Later presented with a certificate of appreciation from the Yuma County Public Health Service District. 2/9/24 Student Interest Tour & Hands on Kitchen Experience- High School Students came to learn what opportunities are available to them and what kinds of learning are available. Hosted 45 students and 5 adults. March 20, 2024, assisted with the Culinary Medicine Experiential Learning demonstration in the UA Yuma Kitchen Lab where students were invited to participated in an exercise that gave hands on practical experience on manipulating traditional recipes to be more nutrient dense. March 26, 2024, assisted with hosting and leading a breakout session for Family and Consumer Sciences. 75 high school students participated in an opportunity to learn more about the Health and Wellness and Culinary Medicine related degrees 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?University of Arizona -Yuma, through the award of the SOPA grant, is playing a critical role in providing new opportunities in the Yuma and Imperial Valley communities. The SOPA project supports improved systems thinking between students, the community colleges, and the university, decreasing barriers by increasing hands-on experiential learning, building students' resumes, and growing career opportunities and entrance to graduate dietetic programs. For the last year SOPA will continue its focus on supporting nutritional science students, bringing new tools and knowledge through hands-on experiences, and converting online programming into a hybrid modality. We expect to have the internship and undergraduate research connections and processes made for the final report. We will focus on graduate school prep and training, increasing experiential learning and social capital, and better preparing Yuma students to be competitive in admission to graduate school programs. We will continue to teach from the holistic garden and Nutritional Lab. We will continue supporting students' significant progress in their experiential learning courses such as internship, preceptorship, and undergraduate research, and other currently offered online courses will be converted into face-to-face modality all to better prepare students for graduate RD credentials and the world of work.
Impacts
What was accomplished under these goals?
In summer 2024, the 2+2 8-semester plans were updated for the 2024-2025 academic year. ArizonaCommunityCollegeTransferGuide: https://www.arizona.edu/search/google? keys=transferguide#gsc.tab=0&gsc.q=transferguide Out-of-State TransferGuide: https://aztransfer.com/UACEG/UA_CEG_OutOfState.html UA Yuma is now in the third cohort of Nutritional Sciences students enrolled at UA Yuma and taking classes toward completing their Nutritional Sciences bachelor's degree. There are 18 upper division students enrolled, 2 graduate students, and one master's student graduated from program. FANS provides a two-way stream of communication and opportunity between our HSI institutions and workforce partners to continuously evaluate and improve student training to meet workforce demands and connect students with professional mentors and experiences to prepare them for careers in nutrition and health. The planning committee is finalizing the group structure member list, and plans to host the next stakeholders event Fall 2024. NSW faculty member, Priscilla Duarte, has arranged opportunities for students to intern at Yuma Regional Medical Center during their senior year, and we intend to place student intern(s) there during year 4 of the grant. Southwest Ag Summit, a High School Student event, had 100+ high school students participate in career exploration, including attending a session on Nutrition, "Culinary Medicince: A recipe for Good Health". During Spring and Summer 2024, graduate program coordinator created the plan and worked to procure supplies and equipment for the Medical Nutrition Therapy mobile lab, which enables students to learn and practice clinical assessment skills at the UA-Yuma campus. Curriculum Updates: The Culinary Food lab was used for student experiential learning activities, including peer mentoring workshops, team building events, and K-14 recruitment and outreach activities. NSC 351L-Food Science Lab, is scheduled to be offered in the culinary food lab during both the fall 2024 and spring 2025 semesters. PLS 497F-Community School Garden Workshop was offered for the second time and students worked in the holistic teaching garden that was created with SOPA funds. Students are enjoying learning how to produce food and take it to the fork. NSC 395B-Culinary Medicine was not offered in year 3 and is not slated to be offered during year 4 due to low demand and staffing. As an alternative to NSC 395B, we selected another course from the curriculum to offer in a hybrid format, which is scheduled for fall 2024. NSC 396A- Survey of Careers in Nutrition, is a 1 unit class in which students explore careers in food, nutrition and health-related professions and guest speakers frequently visit the classroom, which aligns closely with the grant objective to train more students to earn DTR/RDN credentials in Yuma County. NSC 260-Nutrition Communication and Scientific Literacy was not offered in a hybrid format in Spring 2024 as originally planned. After the spring 2023 hybrid offering, the faculty felt that the hybrid format did not add significant value to the experience over the fully online course. As an alternative, we opted to offer a different course in hybrid format: NSC 358-Institutional Foodservice Management lecture and lab. This combined 3 unit class blends classroom lecture with community-based experiential learning in foodservice settings, typically k-12 schools. NSC 325L- MNT Lab- During Spring 2024 Prof. Alvarez acquired all materials and equipment for a mobile Medical Nutrition Therapy Lab, including: Dyanometers, measuring tapes, pen lights, stethoscopes, bioelectric impedence, skinfold calipers, tube feeding manikin, and calorimeters (this list is not exhaustive). Holistic Garden Laboratory: The Holistic Garden course PLS497F- Community School Garden is taking place for the second time this Fall 2024. Two local instructors have been hired to teach the course, meeting the unique need to merge Agriculture Knowledge at the Gardening level with Nutrition and Community knowledge to emphasize the farm-to-fork initiative to develop the Holistic Garden Laboratory. The Culinary Research Laboratory & Demonstration Kitchen: Year 3 was the first year the lab was fully functional and in use. Creation of OER: During Year 2, significant work commenced in the School of Nutritional Sciences to develop an Open Education Resource in Culinary Medicine. Open Education Resource (OER) Pedagogy and OER technology and two experienced faculty members who have developed OERs are working to develop this project with Co-PI Linares-Gaffer coordinating with a project team to identify opportunities to contribute to the OER, enabling us to optimize the SOPA grant funds budgeted for the OER initiative and leverage the available staff and resources that have been dedicated to the creation of an OER. We plan to be able to develop content for this new OER starting in Year 3. Updates on course development: NSC 351R: Food Science Lecture Continue to deliver hybrid moving forward. NSC 260-Nutrition Communication and Scientific Literacy Continue to deliver hybrid moving forward. NSC 444-Community Nutrition Spring: Deliver Hybrid. NSC 351L: Food Science Lab Fall: Deliver hybrid or fully synchronous. NSC 325L- MNT Lab Spring: Deliver Hybrid or fully synchronous.
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Progress 08/01/22 to 07/31/23
Outputs
Target Audience:The S2OPA2 program aims to create a regional nutrition education hub, envisioning a "seed to plate to prevention" culinary medicine model. The S2OPA2 program contributes to UArizona's growing HSI-STEM capacity by immersing the UArizona- Yuma 300/400 level Nutritional Sciences/Dietetic distance students (10 students/cohort) in high-impact extracurricular offerings, increasing both awareness and experiential understanding of local food systems and cultural, nutritional challenges. Simultaneously, the S2OPA2 program connects students with non-academic support systems (student support sessions, developmental plan, leadership experience, faculty/academic advising) critical to equitable STEM success, directly aligning with NIFA's goal to increase participation of students historically underrepresented in USDA mission areas. Through the innovation, the Yuma upper-level students participate in experiential field learning, undergraduate research, internships, and outreach experiences sponsored by local industries and agencies. These activities are designed to support students' interest in nutritional sciences and their retention and graduation from FAHN degree programs. The low number of students earning the RDN credential in rural underserved communities is attributed to many factors, including lower 4-year degree completion rates and lower acceptance into and completion of dietetics supervised practice programs, which must be completed to be eligible to earn the RDN credential. In summer 2023, the 2+2 8-semester plans were updated for the 2023-2024 academic year. As part of the agreements, students at Arizona Western College and Imperial Valley Community College who intend to transfer into the Nutritional Sciences major will be advised to take more chemistry, anatomy, and physiology during their first two years at the community college in preparation for advanced course requirements that build on these science foundations in the nutrition major. UA Yuma is now in the second cohort of Nutritional Sciences students enrolled at UA Yuma and taking classes toward completing their Nutritional Sciences bachelor's degree. Fall 2023 Nutritional Sciences Student cohort: 23147724 Melanie Alameda 23696859 Andy Barrios 23701436 Fernando Gutierrez 23731531 Norma Ezrre 23777135 Sofia Gutierrez 23780410 Edalaine Joy Tango-an 23791430 Melanie Buzani 23084116 Angelica Gonzales 23223993 Mariel Contreras 23560795 Rebeca Garcia 23789330 Jocelyn Ortega 23790072 Thomas Hayslip 23868182 Aileen Rascon Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?Press releases- more information on full report, for example: https://beyondbordersnews.com/imperial-valley-college-has-renewed-its-seven-year-old-agreement-with-the-university-of-arizona-yuma-campus/ What do you plan to do during the next reporting period to accomplish the goals?University of Arizona -Yuma, through the award of the SOPA grant, is playing a critical role in providing new opportunities in the Yuma and Imperial Valley communities. The SOPA project supports improved systems thinking between students, the community colleges, and the university, decreasing barriers by increasing hands-on experiential learning, building students' resumes, and growing career opportunities and entrance to graduate dietetic programs. For the third report, we will add conferences and professional development opportunities reported by students including attendance to the Food and Nutrition Conference and Expo FNCE in Denver CO.The SOPA grant will continue its focus on supporting nutritional science students, bringing new tools and knowledge through hands-on experiences, and converting online programming into a hybrid modality. We expect to have the internship and undergraduate research connections and processes made for the following report. We will focus on graduate school prep and training, increasing experiential learning and social capital, and better preparing Yuma students to be competitive in admission to graduate school programs. We should complete the holistic garden and be ready for students to continue using. Fall 2023 students to enroll in the course. In Fall 2023, we have our first cohort of students starting their senior year and the second cohort recruited and admitted. We will continue supporting students' significant progress in their experiential learning courses such as internship, preceptorship, and undergraduate research, and other currently offered online courses will be converted into face-to-face modality.
Impacts
What was accomplished under these goals?
A full report with images and attachments is included in the following link:https://www.dropbox.com/scl/fo/45ekfo6nokdjkj38zswuo/h?rlkey=4mskfog1hibganwyzd57q8sl8&dl=0Initiative 1. 1.a Memorandum of Understanding with the community colleges (Arizona Western College and Imperial Valley College) and The University of Arizona Yuma.All AWC/IVC transfer courses required by the nutritional sciences bachelor's degree are articulated into UA, so courses transfer directly into the program of study.Initiative 2.2a-c.Food and Nutrition Stakeholders:We are in the early stages of creating the Food & Nutrition Stakeholders (FANS) group to identify experiential learning and mentorship opportunities for Nutritional Sciences students and regional academic programs. FANS will provide a two-way stream of communication and opportunity between our HSI institutions and workforce partners to continuously evaluate and improve student training to meet workforce demands and connect students with professional mentors and experiences to prepare them for careers in nutrition and health. 2d.Undergraduate Research.This fall, 2023, we have one of our graduating seniors, Andy Barrios, pilot the undergraduate research class. He is developing his study undergraduate research and present results at the end of the semester "Celebration of Knowledge."Name of student: Andy Barrios,"Food Insecurity in UA Studentsin Yuma. Survey:https://uarizona.co1.qualtrics.com/jfe/form/SV_0336peTTFobfaSyOutreach and Recruitment.One hundred sixty middle school students participated in the STEAM Middle School Summer Academy. Three university students worked at the Academy, developing and implementing hands-on nutritional sciences workshops for students. The experiential activities and events included the promotion of Nutrition careers, including the Farm to Family event in February 2023. Nutrition students participated by interacting with over 50 families and promoting their program, food demonstrations, and sharing some of their insights on the importance of good nutrition. Southwest Ag Summit, a High School Student event, had 100+ high school students participate in career exploration.Initiative 3.Design and establish face-to-face courses:.New Faculty:During Year 2, the project PI and CO-PI's coordinated with instructors and key personnel to implement the hybrid course schedule. During the summer 2023 term, two full-time career-track faculty members were hired to develop and deliver hybrid nutritional sciences courses with a face-to-face component. Adding these full-time career-track faculty will enable us to deliver a more intentional and robust hybrid program and hands-on experiences compared to depending solely on adjunct faculty.Michael Clark has extensive food service management experience and most recently worked as a School Nutrition Director for the Crane School District in Yuma, AZ.Courses: NSC 351R, NSC 351L- Fundamentals of Food Science lecture and lab; NSC 358R, NSC 358 L-Institutional Foodservice Management lecture and lab; NSC 458-Foodservice Organization and Management; NSC 444-Community Nutrition. In Spring 2023, Michael also facilitated the delivery of NSC 260-Scientific Literacy and Nutrition Communication in a hybrid format while he was still an adjunct in the school, in collaboration with another faculty member. , Additional Duties: Culinary Food Lab Management, recruitment and outreach, student advising. Priscilla Alvarez is a master's trained Registered Dietitian Nutritionist and an Alum of the School of Nutritional Sciences and Wellness.Courses: NSC 325, NSC 325L- Foundations in Medical Nutrition Therapy lecture and lab; NSC 425- Medical Nutrition Therapy I; NSC 435-Medical Nutrition Therapy. Additional Duties: Graduate and undergraduate student experiential learning in dietetics, recruitment, and outreach, student advising.Holistic Garden Laboratory: The Holistic Garden course PLS497F- Community School Garden is taking place this Fall 2023. The Workshop class curriculum was developed with syllabus details (see below). Two local instructors were hired to teach the course, meeting the unique need to merge Agriculture Knowledge at the Gardening level with Nutrition and Community knowledge to emphasize the farm-to-fork initiative to develop the Holistic Garden Laboratory.Culinary Research Laboratory & Demonstration Kitchen:Significant progress has been made in developing the Culinary Research Laboratory during year two. The design of the lab space and buildout improvements were completed. Remodeling improvements were funded and supported by the School of Nutritional Sciences and Wellness; this work must be completed before moving into the laboratory equipment. Additional progress was made in preparing for the lab during Fall 2023 classes by procuring almost all large appliances and furniture for the lab space. Of note, the project PI's have sought support from the University of Arizona, College of Agriculture and Life Sciences representative for the Federal Excess Personal Property (FEPP) program to procure several pieces of commercial equipment for the lab free of charge, in addition to the appliances and equipment purchased from outside vendors. May 9thwas the formal ribbon-cutting event showcasing the completed Nutritional Sciences and Wellness Lab. Over 100 people from the community, the University of Arizona, and USDA local officials attended the event. Aug 2023 Foods and Nutritional Sciences courses are being taught in the new lab space.Creation of OER:During Year 2, significant work commenced in the School of Nutritional Sciences to develop an Open Education Resource in Culinary Medicine. Open Education Resource (OER) Pedagogy and OER technology and two experienced faculty members who have developed OERs are working to develop this project with Co-PI Linares-Gaffer coordinating with a project team to identify opportunities to contribute to the OER, enabling us to optimize the SOPA grant funds budgeted for the OER initiative and leverage the available staff and resources that have been dedicated to the creation of an OER. We plan to be able to develop content for this new OER starting in Year 3.
Publications
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Progress 08/01/21 to 07/31/22
Outputs
Target Audience:The S2OPA2 program aims to create a regional nutrition education hub, envisioning a "seed to plate to prevention" culinary medicine model. The S2OPA2 program contributes to UArizona's growing HSI-STEM capacity by immersing the UArizona-Yuma 300/400 level Nutritional Sciences/Dietetic distance students (10 students/cohort) in high-impact extracurricular offerings, increasing both awareness and experiential understanding of local food systems and cultural, nutritional challenges. Simultaneously, the S2OPA2 program connects students with non-academic support systems (student support sessions, developmental plan, leadership experience, faculty/academic advising) critical to equitable STEM success, directly aligning with NIFA's goal to increase participation of students historically underrepresented in USDA mission areas. Through the innovation, the Yuma upper-level students participate in experiential field learning, undergraduate research, internships, and outreach experiences sponsored by local industries and agencies. These activities are designed to support students' interest in nutritional sciences and their retention and graduation from FAHN degree programs. The low number of students earning the RDN credential in rural underserved communities is attributed to many factors, including lower 4-year degree completion rates and lower acceptance into and completion of dietetics supervised practice programs, which must be completed to be eligible to earn the RDN credential. In summer 2022, clear 2+2, 8 semester plans were developed for students transferring into the Nutritional Sciences major from Arizona Western College and Imperial Valley College. These plans are now being shared with all prospective students who express interest in the Nutritional Sciences major. The first cohort of 9 juniors was recruited, admitted, and enrolled into the Nutritional Sciences major for the fall 2022 semester. 2022 SOPA cohort admitted and enrolled Fall 2022 23786127 Julio Cortez 23731531 Elia Ezrre 23782570 Laura Fregoso 23701436 Fernando Gutierrez 23772791 Regina Hernandez 23778354 Carmen Renteria 23147724 Melanie Alameda 23788823 Aja Newborn 23560795 Rebeca Garcia Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
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?UAZ -Yuma, through the award of the SOPA grant, is playing a critical role in providing new opportunities in the Yuma and Imperial Valley communities. For second report the SOPA grant will continue its focus on supporting nutritional science students bringing new tools and knowledge through hands-on experiences, and coverting online programming into hybrid modality. For the next report, we expect to have the culinary laboratory completed and students actively using it to enhance their learning experience. We will have plans developed and holistic garden ready to be utilized for Fall 2023 classes. We will have our second cohort recruited and admitted to begin Fall 2023 and the first cohort of students will be starting their senior year and making progress in their experiential learning courses such as: internship, preceptorship, and undergraduate research.
Impacts
What was accomplished under these goals?
A full report with images and attachments is included in the following link: Link to Report Folder (includes Word and PDF):https://arizona.box.com/s/w1tgjs4kpv8acrsqwg2jpidow4su411z During the spring and summer 2022 terms, project PI/CO-I's collaborated with academic advisors to develop articulation agreements with community college partners to strengthen the transfer pathway into the Nutritional Sciences major at the University of Arizona. As part of the agreements, students at Arizona Western College and Imperial Valley Community College who intend to transfer into the Nutritional Sciences major will be advised to take more chemistry, anatomy and physiology during their first two years at the community college, in preparation for advanced course requirements that build on these science foundations in the nutrition major. Creation of college and university articulation committee: AWC: Jane Peabody,Department lead for Exercise, Wellness and Nutrition, Martha Cordova, Transfer Services Director. UAZ: Ashlee Linares, Professor Nutritional Sciences, Dr. Hodges Tanya, Regional Manager UAZ-Yuma, Sierra Dunn, Academic Advisor Nutritional Sciences. Memorandum of Understanding with the community colleges (nutrition program) (Arizona Western College and Imperial Valley College) and The University of Arizona Yuma. AWC/IVC will request the changes to their Approval of Programs Committee for the 2023 academic year, the Associates degree will then be aligned with the pre-requisite requirements for the major. Articulation of classes so they can transfer directly into program of study. Designed 8 semester plan including the requirements for: General Education (AGEC/IGETC), Associate Degree, and pre-requisites for Bachelor's degree. Approval and official posting of 8 semester plan in transfer website at Community Colleges and sent to University Articulation office to be posted for the 2022-2023 academic year. The 8 semester plans will require yearly updates to make sure any necessary changes at the community college and/or university course offerings and requirements are reflected. These plans are now being shared with all prospective students who express interest in the Nutritional Sciences major. The first cohort of 9 juniors was recruited, admitted, and enrolled into the Nutritional Sciences major for the fall 2022 semester. 2022 SOPA cohort was admitted and is enrolled for Fall 2022: Julio Cortez, Elia Ezrre, Laura Fregoso, Fernando Gutierrez, Regina Hernandez, Carmen Renteria, Melanie Alameda, Aja Newborn, and Rebeca Garcia. Several activities took place during the year to promote Nutrition careers including: Farm to family event in February 2022. There were over 50 families participating. Nutrition students got to promote the degree program and careers associated and share some of their insight. Southwest Ag Summit Student event with 100+ high school students participated in career exploration including Nutrition "Eat the Rainbow: With MyPlate". An adjunct faculty was hired in Yuma to teach face-to-face courses: Instructor Michael Clark, Director of School Nutrition Crane District https://www.linkedin.com/in/michael-clark-sns-bs-mpa-55b58342. He will teach: NSC 458-Foodservice Organization and Management, NSC 351R- Fundamentals of Food Science, and NSC358R- Institutional Food Management. Holistic Garden Laboratory: In order for the Holistic Garden to take place the PLS497F- Community School Gardern Workshop class curriculum is being developed. The curriculum development and syllabus is underway, as well as the identification of a local instructor that meets the unique needs of this course which merges Agriculture Knowledge at Gardening level with Nutrition and Community knowledge to create a course with an emphasis in farm-to-fork initiative with an ultimate goal to develop the Holistic Garden Laboratory. The course outline includes: an introduction to all aspects of gardening in the Desert Southwest and will cover agriculture technical and applied content related to gardening such as: botany, soils, irrigation, weeds, tree care, food safety, diagnosing plant disorders, citrus care and culture, turf, cacti, entomology, plant pathology, microgreens, and how to plan and care for a vegetable garden. The course will also include nutritional and community benefits of a garden with emphasis in farm-to-fork and sustainability. Students will get hands-on experience by developing a UAZ Yuma Holistic garden applying the farm-to-fork initiative. The objective of this course is to give students a better understanding of all aspects of plant care in the desert southwest and develop students ability to design, develop, maintain, harvest a successful garden and learn the concepts of food safety and safely prepare food grown in the garden. A prospect instructor has been identified to teach this course Fall 2023. Martha Huizar she is a registered dietitian who loves cooking, eating, gardening, writing, teaching, and being outdoors, she is the founder of is a Martha's City Farm here https://marthas-city-farm.square.site/about Culinary Research Laboratory & Demonstration Kitchen: Significant progress has been made in the development of the Culinary Research Laboratory during year 1; however, the actual timeline for opening the lab has been extended into Year 2 of the grant. During the first 6 months of the grant, the lease agreement to secure the laboratory space was negotiated between the landlord and the University of Arizona, and a 5 year lease was executed. Following the signing of the lease, the School of Nutritional Sciences and Wellness contracted an engineering firm in Yuma to create a comprehensive set of drawings and schematics required for remodeling improvements and permitting; these drawings were completed in June 2022 and applications initial for permits were submitted at that time and are now pending approval. During July 2022, steps were taken to meet the University of Arizona procurement requirements to formally request bids from contractors to complete the remodeling improvements in the Culinary Research Laboratory. Remodeling improvements is slated for completion in the fall 2022 semester, with use of the lab anticipated beginning in January 2023 (Spring 2023 semester, which is half way through year 2 of the project). Remodeling improvements are funded and supported by the School of Nutritional Sciences and Wellness, this work must be completed prior moving in the laboratory equipment, class IT, and classroom furniture. Additional progress was made in preparing for the lab during Year 1, through the procurement of almost all large appliances and furniture for the lab space.The primary remaining purchases for the lab include smaller appliances and hand held kitchen equipment, technology, and consumable supplies, which will be purchased closer to the anticipated opening of the lab.The Nutritional Sciences & Wellness Foods Lab Sign is up ready for the lauching of the Kitchen. Creation of OER: During Year 1, CO-PI Linares-Gaffer consulted with a University of Arizona librarian who specializes in Open Education Resource (OER) Pedagogy and OER technology, and two experienced faculty members who have developed OER's. During this meeting, several examples of OER's were reviewed, and the OER platform, PressBooks, was explored in real-time. CO-PI Linares-Gaffer established a PressBooks account and further work on this component on track as a project priority in Year 2.
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