Please use this identifier to cite or link to this item:
Instructor interview for Place-Based WAC/WID writing instruction in Food Sciences, Health, and Nutrition, clip 5 of 17
FSHN 492 AS 5.mp4
Not all videos support streaming previews. You will not be able to jump to portions of the video that have not been downloaded (progress shown as a yellow bar).
In cases where streaming is not supported, the full video will be loaded before playing. If your computer is capable of playing the video files, it may be advisable to download using the link below instead of trying to view it in your browser.
|Title:||Instructor interview for Place-Based WAC/WID writing instruction in Food Sciences, Health, and Nutrition, clip 5 of 17|
|Authors:||Place-based WAC/WID Hui|
writing across the curriculum
writing in the disciplines
Writing Intensive courses
scholarship of teaching and learning
show 17 morewriting pedagogy
general education requirements
sense of place
kind of learning
universal health coverage
|Citation:||Shovic, Anne. 'Instructor interview for Place-Based WAC/WID writing instruction in Food Sciences, Health, and Nutrition, clip 5 of 17.' Interview with Jim Henry and Dawne Bost. Scholarspace. Sep. 2015. Web.|
|Abstract:||Brief excerpt from interview: When I walk into the classroom, I will go to each student and call them by name because I've gotten to know them by following their journals, and I ask if everything is ok... In many of our classes we will go in a circle and ask the students to share where they are working, what are some of the projects they've been working on that particular week. We also have guest speakers come in and talk about what the expectations are. In the last part of the class, students do a formal presentation, and we actually invite the Dean, and we invite upper- and lower-classmen to come in... Folks from Japan, they have free medicine, basically, and here we don't. They see a difference in stark black and white, and they let us know. It embarrasses me to have this pointed out. We are supposed to be the gold standard of nutrition and we are in this medical community that is a mess. Some Pacific Island students, they come from islands where nobody lives to the age of 60 or so, because of complications of diabetes, and they're here to bring their expertise back to their communities.|
|Description:||This item includes a segment of an instructor interview in a Writing Intensive course in Food Sciences, Health, and Nutrition at the University of Hawaiʻi at Mānoa. The interview was conducted in 2013, and in this clip the interviewee is responding to the question 'What observations on course dynamics and discussions do you have?'|
|Rights:||Attribution-NonCommercial-NoDerivs 3.0 United States|
|Appears in Collections:||Instructor: Anne Shovic|
Items in ScholarSpace are protected by copyright, with all rights reserved, unless otherwise indicated.