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Instructor interview for Place-Based WAC/WID writing instruction in Food Sciences, Health, and Nutrition, clip 4 of 17

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Item Summary

Title: Instructor interview for Place-Based WAC/WID writing instruction in Food Sciences, Health, and Nutrition, clip 4 of 17
Authors: Place-based WAC/WID Hui
Interviewer: Henry, Jim
Bost, Dawne
Interviewee: Shovic, Anne
Keywords: place-based writing
writing across the curriculum
writing in the disciplines
Writing Intensive courses
scholarship of teaching and learning
show 15 morewriting pedagogy
general education requirements
sense of place
kind of learning
educational context
learning objectives

show less
Issue Date: 2015
Citation: Shovic, Anne. 'Instructor interview for Place-Based WAC/WID writing instruction in Food Sciences, Health, and Nutrition, clip 4 of 17.' Interview with Jim Henry and Dawne Bost. Scholarspace. Sep. 2015. Web.
Abstract: Brief excerpt from interview: Students set up two dropboxes, one for journals and one for everything else. We have very set learning plans with measurable objectives and that kind of thing, but with this particular class, everybody has a different agenda. So, the person who wants to learn about eating disorders, I expect her to come up with her own learning objectives. We give guidelines on how to write meaningful, measurable learning objectives. Every student must have tailored learning objectives, and each of them must come up with ten...They cannot not include place in their learning objectives because they are being placed in hospitals and clinics. So if they go to Kuʻu Kalihi Valley and want to work with an under-served population, of Saipan, and Lau and Chuuk, they will possibly write as a learning objective to go into the gardens and prepare Starfruit, with a Chuukese recipe. It's so ingrained to what is expected of them. [One student is] at Kaiser Medical Center, and we know now that there is a pandemic of obesity and diabetes, and her first objective is to teach a diabetes class and have a preceptor provide positive feedback on her presentation. Another is to work with a registered dietitian specializing in eating disorders.
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 'When you designed assignment(s), what learning goals for students did you have in mind?'
Pages/Duration: Duration: 00:03:27
Rights: Attribution-NonCommercial-NoDerivs 3.0 United States
Appears in Collections:Instructor: Anne Shovic

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