Instructor interview for Place-Based WAC/WID writing instruction in Food Sciences, Health, and Nutrition, clip 6 of 17
Instructor interview for Place-Based WAC/WID writing instruction in Food Sciences, Health, and Nutrition, clip 6 of 17
Date
2015
Authors
Place-based WAC/WID Hui
Contributor
Advisor
Department
Instructor
Depositor
Speaker
Researcher
Consultant
Interviewer
Henry, Jim
Bost, Dawne
Bost, Dawne
Annotator
Journal Title
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Volume Title
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Volume
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Abstract
Brief excerpt from interview: One positive result is that the relationships that are forged between the student and the preceptor or the student and the organization often see them to the next step. Oftentimes they are applying for internships and need letters of recommendation. They also have more of a familiarity as to what they are getting themselves into in internships or even graduate school. About 2/3 who become registered dietitians end up practicing, and between 50% and 66% stay in Hawaiʻi. So we are a significant force in helping with the health care in our community.
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 'How do you view the results of your course design(s)?'
Keywords
place-based writing,
writing across the curriculum,
writing in the disciplines,
Writing Intensive courses,
scholarship of teaching and learning,
writing pedagogy,
general education requirements,
identity,
sense of place,
challenge/solution,
educational context,
capstone,
internship,
letters of recommendation,
graduate school,
registered dietician,
community contribution,
dietician,
healthcare,
professional development
Citation
Shovic, Anne. 'Instructor interview for Place-Based WAC/WID writing instruction in Food Sciences, Health, and Nutrition, clip 6 of 17.' Interview with Jim Henry and Dawne Bost. Scholarspace. Sep. 2015. Web.
Extent
Duration: 00:01:46
Format
Geographic Location
Time Period
Related To
Food Sciences, Health, and Nutrition 492: Field Practicum
Table of Contents
Rights
Attribution-NonCommercial-NoDerivs 3.0 United States
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