Experiential Learning Opportunities Designed To Recruit Native American Students Into Dietetics

Abstract

A summer workshop/research apprenticeship was developed to recruit Native American students into the Dietetics program, Nutrition and Food Science Department, South Dakota State University. The project is part of a 2+2+2 College of Consumer and Family Sciences (CFCS) United States Department of Education grant. The purpose of the grant was to recruit Native American students into CFCS majors. Experiential learning activities were designed to expose students to quantity food recipe development and production. The students developed quantity recipes modified in fat and sodium using Native American foods. Four participants were recruited from South Dakota Tribal Community Colleges and high schools and paired with faculty members with expertise in foodservice management and nutrition. The students participated in quantity foods laboratories during the South Dakota school Lunch Training. Students toured various types of foodservice facilities where such recipes could be used. Tours included a specialty restaurant featuring game meats; institutional foodservice, and hospital foodservice operations. Evaluations demonstrated a high student approval rating.