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Linking Immigrants with Nutrition Knowledge (Project LINK): An Innovative Approach to Improve Cultural Competence in
Hassan Vatanparast1,2, Carol Henry1, Mehdi Rostami3
1College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK.
Summary
Project LINK, a service-learning program, significantly enhanced cultural competence in dietetic students. Practical experience combined with classroom training improved students' knowledge, skills, and attitudes toward diverse populations.
Area of Science:
- Dietetics and Nutrition Education
- Cultural Competence Training
- Service-Learning in Higher Education
Background:
- Undergraduate dietetic students require cultural competence for effective practice.
- Traditional classroom training may not fully develop practical cultural skills.
- Service-learning offers experiential learning opportunities.
Purpose of the Study:
- To evaluate the impact of the Linking Immigrants with Nutrition Knowledge (Project LINK) program on dietetic students' cultural competence.
- To assess changes in students' knowledge, skills, attitudes, and interactions related to cultural diversity.
- To determine the effectiveness of integrating service-learning with academic coursework.
Main Methods:
- Cross-sectional survey and qualitative analysis of 107 participants' reflective essays (2011-2014).
- Cumulative logistic regression models to assess intervention impact on cultural competencies.
- Inductive thematic analysis of student essays to identify key themes and experiences.
Main Results:
- Significant improvements observed in all measured cultural competencies post-Project LINK participation.
- Odds of increasing knowledge by one level were 110 times greater after the program.
- Substantial increases in skills (6x), interaction/encounter abilities (5x), and attitudes (2.8x) were noted.
Conclusions:
- Project LINK successfully enhanced cultural competence among undergraduate dietetic students.
- Combining practical experience with classroom education is crucial for developing cultural competence.
- Service-learning models are effective in preparing future nutrition professionals for diverse client populations.
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