Presenting Food and Culture: Teaching Nutrition through “Learning by Doing”

By Rita Kaul, Emily Shupe and Lorri Kanauss.

Published by The International Journal of Interdisciplinary Organizational Studies

Format Price
Article: Print $US10.00
Published Online: June 6, 2016 $US5.00

Diversity and cultural competence are current topics in many nutrition education programs. Western Illinois University (WIU) has a unique avenue to support diversity, cultural competence and associated nutrition education through Food and Culture Club (FCC) events. The student organization FCC serves multiple purposes to increase internationalizing the campus. FCC mission is to promote interest and knowledge of diverse foods and cultures while providing students a forum for experiencing diversity and multiculturalism through foods and culture. FCC members determine themes for two major events each semester. The faculty advisor examines themes’ feasibility in relation to budget, expertise availability, campus and community resources, and potential for improving health and nutrition education of audiences. A multidisciplinary approach is utilized to implement FCC’s events. Events have become so popular since its inception 2003; the venue has changed three times to account for larger audiences. FCC is a university student activity providing opportunities to develop skills including team leadership, public speaking, personal responsibility, and organization. FCC also provides a place for students to share talents and creativity while promoting fellowship on campus. Implementing a FCC type of student organization takes time, energy, and dedication. However, the educational benefits for all involved are worth the effort.

Keywords: Diversity, Cultural Competence

The International Journal of Interdisciplinary Organizational Studies, Volume 11, Issue 2, June 2016, pp.27-34. Article: Print (Spiral Bound). Published Online: June 6, 2016 (Article: Electronic (PDF File; 728.278KB)).

Rita Kaul

Assistant Professor, Department of Dietetics, Fashion Merchandising, and Hospitality, Western Illinois University, Macomb, IL, USA

Dr. Emily Shupe

Assistant Professor, Department of Dietetics, Fashion Merchandising, and Hospitality, Western Illinois University, Macomb, IL, USA

Dr. Lorri Kanauss

Associate Professor, Department of Dietetics, Fashion Merchandising, and Hospitality and , Bella Hearst Diabetes Institute, Western Illinois University, Macomb, IL, USA