将移民与营养知识联系起来 (项目LINK):一种创新的方法来提高饮食教育中的文化能力
Hassan Vatanparast1,2, Carol Henry1, Mehdi Rostami3
1College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK.
概括
项目LINK,一个服务学习计划,显著提高了饮食学学生的文化能力. 实践经验与课堂培训相结合,提高了学生对不同人群的知识,技能和态度.
科学领域:
- 饮食学和营养教育教育教育教育
- 文化能力培训 培训文化能力培训
- 高等教育中的服务学习.
背景情况:
- 本科饮食学学生需要文化能力才能有效实践.
- 传统的课堂培训可能无法充分发展实际的文化技能.
- 服务学习提供了体验式学习的机会.
研究的目的:
- 评估"将移民与营养知识联系"计划 (LINK项目) 对饮食学学生文化能力的影响.
- 评估学生与文化多样性有关的知识,技能,态度和互动的变化.
- 确定将服务学习与学术课程相结合的有效性.
主要方法:
- 对107名参与者的反思论文 (2011-2014) 进行了跨部门调查和定性分析.
- 累积后勤回归模型用于评估干预对文化能力的影响.
- 学生作文的感应主题分析,以确定关键主题和经验.
主要成果:
- 在项目LINK参与后,在所有测量文化能力上观察到显著的改善.
- 增加一级知识的几率在计划结束后增加了110倍.
- 在技能 (6x),互动/遭遇能力 (5x) 和态度 (2.8x) 上有显著的增长.
结论:
- 项目LINK成功地提高了大学生饮食学学生的文化能力.
- 将实践经验与课堂教育相结合,对于培养文化能力至关重要.
- 服务学习模式在为各种客户群体准备未来的营养专业人员方面是有效的.
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