Instructor interview for Place-Based WAC/WID writing instruction in Food Sciences, Health, and Nutrition, clip 6 of 17

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dc.contributor.authorPlace-based WAC/WID Hui
dc.contributor.intervieweeShovic, Anne
dc.contributor.interviewerHenry, Jim
dc.contributor.interviewerBost, Dawne
dc.date.accessioned2015-12-02T19:48:59Z
dc.date.available2015-12-02T19:48:59Z
dc.date.created2013-11-12
dc.date.issued2015
dc.descriptionThis 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)?'
dc.description.abstractBrief 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.
dc.format.extentDuration: 00:01:46
dc.identifier.citationShovic, 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.
dc.identifier.urihttp://hdl.handle.net/10125/38037
dc.languageeng
dc.relation.ispartofFood Sciences, Health, and Nutrition 492: Field Practicum
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/
dc.subjectplace-based writing
dc.subjectwriting across the curriculum
dc.subjectwriting in the disciplines
dc.subjectWriting Intensive courses
dc.subjectscholarship of teaching and learning
dc.subjectwriting pedagogy
dc.subjectgeneral education requirements
dc.subjectidentity
dc.subjectsense of place
dc.subjectchallenge/solution
dc.subjecteducational context
dc.subjectcapstone
dc.subjectinternship
dc.subjectletters of recommendation
dc.subjectgraduate school
dc.subjectregistered dietician
dc.subjectcommunity contribution
dc.subjectdietician
dc.subjecthealthcare
dc.subjectprofessional development
dc.titleInstructor interview for Place-Based WAC/WID writing instruction in Food Sciences, Health, and Nutrition, clip 6 of 17
dc.typeInterview
dc.type.dcmiMoving Image

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Instructor: Anne Shovic