P23: Cultural Food Tours Provide Experiential Education for WIC Staff

Abstract

According to adult learning theory, adults learn best when the material to be learned is relevant to their lives. Theories of experiential education suggest that learners benefit from hands-on experiences that make education directly applicable. To meet these principles, “Celebrating Cultures Tours” were developed for local agency staff from the Connecticut Women Infants and Children (WIC) Program. Needs assessment was completed in two stages. Initially, focus groups were conducted during a statewide meeting to generate topics for continuing education. When cultural information was identified as a general need, state population statistics were examined and then written surveys were sent to local WIC staff to establish five target cultures. The program objective was to provide concrete experiences and information to enhance skill development about the foodways of the populations Connecticut WIC serves. Two ethnic grocery stores and two restaurants from each of two target cultures were visited per tour. These visits provided opportunities to see, smell, touch, sample and purchase the foods WIC clients regularly eat. Cultural representatives from the target cultures joined the tour and discussed typical meal preparation methods and raw ingredients. Written materials were also developed to address cultural issues in maternal and child nutrition and to describe typical foods and eating patterns. Written evaluation indicated high participant enthusiasm and satisfaction, and the intention to conduct similar activities with colleagues in their own communities. This project was funded by a WIC Special Project Grant from USDA through a subcontract with the Connecticut Dept of Public Health WIC Program.