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 11 of 17
FSHN 492 AS Demographics.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 11 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 11 morewriting pedagogy
general education requirements
sense of place
|Citation:||Shovic, Anne. 'Instructor interview for Place-Based WAC/WID writing instruction in Food Sciences, Health, and Nutrition, clip 11 of 17.' Interview with Jim Henry and Dawne Bost. Scholarspace. Sep. 2015. Web.|
|Abstract:||Brief excerpt from interview: I am required by the academy to submit data every year on the ethnicity of students... and I would say that about 2/3 of my students are local and another 1/3 are from the islands, from the American Pacific, Japan, sometimes Europe. About a quarter are from the mainland.|
|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 class demographics.|
|Rights:||Attribution-NonCommercial-NoDerivs 3.0 United States|
|Appears in Collections:||Instructor: Anne Shovic|
Please contact email@example.com if you need this content in an alternative format.
Items in ScholarSpace are protected by copyright, with all rights reserved, unless otherwise indicated.