Our research objective was to improve the quality of dietetic instruction in our university by producing graduates with increased experience interacting with a Latino community in real life situations.
Latina women (n=45) were recruited to participate in nutrition and cooking skills classes.
Theory, Prior Research, Rationale
According to the Academy of Nutrition and Dietetics, it is critical that registered dietitians (RDs) who work with Latinos are prepared to provide culturally and linguistically appropriate nutrition care to best serve the needs of this growing segment of the population. Additionally, the Accreditation Council for Education in Nutrition and Dietetics (ACEND) requires all dietetic students to learn recipe modification skills as a component of their curriculum.
Three focus groups conducted by Spanish-speaking students in the USDA Estudiante de Dietetico program provided information regarding dietary concerns, dietary patterns, and recipes used. Dietetic students in Experimental Foods Class modified 6 traditional recipes and were instructed to make the recipes “healthier.” Examples of modifications include decreasing sodium and fat, and increasing fiber. Students in the Service Learning Nutrition Education class will then provide 6 lessons on healthy cooking techniques to the Latina women and create a Spanish recipe booklet using the modified recipes.
Student satisfaction surveys were submitted anonymously by participating dietetics students at the end of each intervention phase. The Dietetic students report gaining valuable additional experience since their classwork involved “real” people.
Conclusions and Implications
Integrating an intervention into the Dietetics curriculum appears to be a win-win providing students with valuable real-life experience and allowing an intervention to occur.
The California State University Agricultural Research Institute 2280.
© 2013 Published by Elsevier Inc.