Please use this identifier to cite or link to this item: http://hdl.handle.net/10125/38047

Instructor interview for Place-Based WAC/WID writing instruction in Food Sciences, Health, and Nutrition, clip 16 of 17

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FSHN 492 AS Students Reponse to Cultural Practices.mp4

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Item Summary

Title: Instructor interview for Place-Based WAC/WID writing instruction in Food Sciences, Health, and Nutrition, clip 16 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 18 morewriting pedagogy
general education requirements
identity
sense of place
socialization
kind of learning
challenge/solution
educational context
cultural practices
journaling
reflection
experience
preceptors
program entrance requirements
vulnerability
comfort zone
cultural differences
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 16 of 17.' Interview with Jim Henry and Dawne Bost. Scholarspace. Sep. 2015. Web.
Abstract: Brief excerpt from interview: Last spring a student shared how she was part of a home visit, and how an elderly person there was being taken advantage of by their relatives, which in their culture, that's what you do. She felt comfortable in her journal to talk about it. She did talk it over with her preceptor, and her preceptor said this is what they do in that particular culture. Journaling helps students articulate some of these [inconsistencies and cognitive disconnects]... They're definitely in another space, which is why journaling is so important, because then, I keep track of them. I know how vulnerable they are, and that's why kindness is my other huge criterion for a preceptor... Internships can be anywhere in the United States. Students must meet entrance requirements to get into program: 3.0, basic nutrition, basic chemistry and physiology, and math, before they even come in.
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 student responses to cultural practices.
Pages/Duration: Duration: 00:03:45
URI/DOI: http://hdl.handle.net/10125/38047
Rights: Attribution-NonCommercial-NoDerivs 3.0 United States
Appears in Collections:Instructor: Anne Shovic



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