Presenting Food and Culture: Teaching Nutrition through 'Learning by Doing'

摘要

Higher education encompasses more than attending lectures and recalling the pertinent information. To become a professional in a chosen field of study requires the development and use of both practical application skills and critical thinking abilities. Food and Culture Club (FCC) is a student organization at Western Illinois University (WIU) that provides students with the opportunity to cultivate, grow, and utilize these skills through the development and hosting of two multicultural events each semester. FCC members determine themes for the major events with the faculty advisor(s) by examining a theme's feasibility in relation to global context, budget, expertise availability, campus and community resources, potential for improving health, and nutrition education of audiences. Members of FCC share multiple tasks for these events and their responsibilities change based on experience and exposure, increasing their professional contributions. A multidisciplinary approach is utilized to implement FCC's events. FCC provides opportunities to develop professionally required skills including team leadership, public speaking, personal responsibility, and organization. FCC also provides a place for students to share their talents and creativity while promoting cross cultural fellowship on campus. Coordinating a FCC type of student organization takes time, energy, and dedication. However, the educational benefits for all involved are worth the effort.