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

Date
2015
Authors
Place-based WAC/WID Hui
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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.
Keywords
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, socialization, kind of learning, challenge/solution, educational context, cultural practices, journaling, reflection, experience, preceptors, program entrance requirements, vulnerability, comfort zone, cultural differences, journal writing
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.
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Duration: 00:03:45
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Related To
Food Sciences, Health, and Nutrition 492: Field Practicum
Rights
Attribution-NonCommercial-NoDerivs 3.0 United States
Rights Holder
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