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Field experience for community nutrition students

M A Caliendo, S Shrout

Journal of the American Dietetic Association

|February 1, 1981

Summary

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University nutrition students and school food service staff collaborated on a project. While beneficial for student learning, the project scope must match student capabilities for practical outcomes.

Area of Science:

Community Nutrition
Public Health
Educational Partnerships

Background:

Collaborative projects between academic institutions and public service organizations offer unique learning opportunities.
School food service programs can benefit from external input and observational studies.

Purpose of the Study:

To explore the benefits and limitations of a cooperative project between university community nutrition students and school food service personnel.
To assess the practical scope and expected outcomes of student-led initiatives within school food service settings.

Main Methods:

A cooperative project was designed involving university community nutrition students and Montgomery County, Maryland, school food service personnel.
The project focused on student learning experiences and observational contributions.

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Main Results:

Cooperative projects provide significant learning experiences for students in community nutrition.
The scope and depth of scientific studies achievable by students are constrained by available time and resources.
School food service programs can gain valuable insights from student observations.

Conclusions:

Cooperative projects between university students and school food services are valuable for education.
Careful scope management is essential to align project goals with student capacity and available time.
Student observations can offer practical benefits to school food service programs, even without extensive scientific study.