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

Place-based WAC/WID Hui
Henry, Jim
Bost, Dawne
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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.
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.
place-based writing, writing across the curriculum, writing in the disciplines, Writing Intensive courses, scholarship of teaching and learning, writing pedagogy, general education requirements, identity, sense of place, challenge/solution, socialization, kind of learning, educational context, accredited program, nutrition, college requirement, professional preceptors, registered dieticians, team teaching, pre-professional training, capstone, journaling, accreditation, professional development, community, journal writing
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.
Duration: 00:05:57
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Food Sciences, Health, and Nutrition 492: Field Practicum
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