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Instructor interview for Place-Based WAC/WID writing instruction in Food Sciences, Health, and Nutrition, clip 13 of 17

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FSHN 492 AS How this Course Came into Being.mp4

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Item Summary

Title: Instructor interview for Place-Based WAC/WID writing instruction in Food Sciences, Health, and Nutrition, clip 13 of 17
Authors: Place-based WAC/WID Hui
Keywords: place-based writing
writing across the curriculum
writing in the disciplines
Writing Intensive courses
scholarship of teaching and learning
show 21 morewriting pedagogy
general education requirements
sense of place
kind of learning
educational context
accredited program
college requirement
professional preceptors
registered dieticians
team teaching
pre-professional training
professional development
journal writing

show less
Issue Date: 2015
Citation: Shovic, Anne. 'Instructor interview for Place-Based WAC/WID writing instruction in Food Sciences, Health, and Nutrition, clip 13 of 17.' Interview with Jim Henry and Dawne Bost. Scholarspace. Sep. 2015. Web.
Abstract: Brief excerpt from interview: I direct the dietetics program for the state of Hawaiʻi, and it's the only program that's an accredited program, and recognized by our national association, the National Academy of Nutrition and Dietetics. Our students graduate with a Bachelor of Science degree, and they need to go on to an internship... They still need 1200 hours, minimum, of an internship, to take the national exam to become a registered dietician... When I first came here, many years ago, it did not exist, and I realized that the students did not have a baseline of experience of what it would be like when they go into an internship program. So I required it, and initially taught it by myself... Dr. Zaleski and I have now team taught it for close to fifteen years. All students who graduate from the College of Tropical Agriculture and Human Resources now are required to take this capstone course... They really start to develop an awareness that is reality-based as to what it is like in our profession in nutrition and dietetics. Another advantage is that it draws students together with the professionals in our community, and vice versa... I need to know that students are headed in the right direction, and the most effective way is through writing, through journaling. I ask that the students journal their experience. They do twelve journals throughout the semester, which is basically a journal a week. The first part of the journal is what has occurred, and the second part is more their reflective responses. And by reading these journals every week, I get a really good sense of what is going on. It's very place-based. The students are right next door, working in hospitals and clinics that are providing them that base for experience in our particular discipline, which is nutrition. I probably have close to 40 or 50 [sites]. Last semester I placed 25 students in an equal number of sites. I have two requirements of my preceptors: they know their stuff, but most importantly is that they're kind, that they see the student as a human being who really wants to learn... It's up to the student to contact the preceptor... credentialed professionals in our profession... Students will also go seek their own preceptors... who answer a brief evaluation.
Description: This item includes a segment of an 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 describing the course's inception.
Pages/Duration: Duration: 00:05:57
Rights: Attribution-NonCommercial-NoDerivs 3.0 United States
Appears in Collections:Instructor: Anne Shovic

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