Service-Learning Nutrition Program UCHSC School of Pharmacy Catherine Jarvis, PharmD, BCNSP Presented at CCPH Summer Service-Learning Institute June 2005

What is service-learning? Students meet the learning objectives of the curriculum by performing a service to the community –Students and community benefit –Curriculum is extended beyond the lecture hall –Students apply learning to real world situations –Students develop a sense of civic responsibility –Students reflect on their experiences

How does service-learning fit into the pharmacy curriculum? Provides real life, complex, social situations for students to explore: –Communication –Social, ethical, cultural issues –Personal biases, assumptions & prejudices –Adapting messages to their audience –Decision making –Context of healthcare in society

Why nutrition for elementary school students? Nutrition is a basic, health-related topic Rates of obesity are rising dramatically across the US, particularly among children of minority groups Children are much more likely to change and adopt new dietary practices as compared to adults Children are an amenable audience

Why nutrition for elementary school students? Children influence the dietary practices of their families Obesity is strongly correlated with diabetes, high blood pressure, high cholesterol and other diseases commonly encountered by practicing pharmacists A foundation of basic nutrition knowledge is important for practicing pharmacists

What is the service-learning nutrition program at CU? Required course, 1st year pharmacy students Each pharmacy student matched to a group of 3 to 4 elementary school students Elementary school classroom one hour per week for seven weeks Pharmacy students submit written reflection assignments

What is the service-learning nutrition program at CU? Preparatory work Elementary school visits Reflection assignments Quiz and survey

What is the service-learning nutrition program at CU? The six module topics: –The food guide pyramid –Variety and balance –Grains & breakfast –Fruits, vegetables & snacks –Dairy, meats & portion sizes –Fats, oils & sweets

Elementary School Demographics –325 Elementary school children –Grades kindergarten to 5th grade –Ethnicity 75% Hispanic 25% African American –Language 25% English as a second language 9% Spanish speaking only –95% Qualify for free or reduced lunch program

What is the service-learning nutrition program at CU? Each elementary school visit consists of: –1. A major nutrition concept & activity

Nutrition Concept & Activity

What is the service-learning nutrition program at CU? Each elementary school visit consists of: –2. A physical activity emphasizing nutrition concepts

Physical Activity

What is the service-learning nutrition program at CU? Each visit consists of: –3. Tasting of foods

Tasting

What were the results from the first year? Cereal Banana Carrotn=253 Chickenaverage correct = Milk 5.5 out of 6 Cookie

What were the results from the first year? –n=249 percent correct 83% –Turkey sandwich, apple, skim milk –Cheeseburger, French fries, Pepsi –Fried chicken, mashed potatoes with gravy, whole milk

Pharmacy Student Survey n = 85

Pharmacy Student Survey n = 85

Pharmacy Student Reflections “I really believe that because of this, coupled with the excitement of the activities, they are going home and telling their parents about it, and perhaps requesting healthier snacks” “What we have accomplished with the children is spectacular. In my wildest dreams, I never thought that the children would be able to change their eating habits as well as their family’s eating habits”

Pharmacy Student Reflections “Through this experience, I have learned that I have to treat each child and family member as a different and unique individual” “This is not a role that I am playing for my instructor with my other classmates, these are not just words I am repeating from a book. I am being responsible for someone obtaining knowledge from me as if I were in a pharmacy setting.”

Pharmacy Student Reflections “This experience is enabling me to learn how to use less complicated language without “talking down” to people” “I have had to step back and think about how to approach some topics in order to ensure that I come across in a manner that the kids will understand. In the healthcare world, I want to be very conscious of the fact that people may not understand, so I can have the patience and knowledge to explain anything to them until they feel the concept is 100% clear.”

Acknowledgements SOP students Vickie James – Cooking Light SOP Faculty –Chris Turner –Joel Giles SOP Curriculum Committee