EXPERIMENTAL LEARNING: USING A NUTRITION COURSE TO COLLECT DATA ON FOOD EATING PATTERNS ON THE CAMPUS OF THE UNIVERSITY OF ZIMBABWE
Author(s)
Alice Nkungula; Instructor, Food Technology and Nutrition, Department of Technical Education, Faculty of Education, University of ZimbabweEllen Harris; Research Leader, Community Nutrition Research Group, Beltsville Human Nutrition Research Center, Agricultural Research Service, USDA. Beltsville , MD 20705 USA
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http://ajol.info/index.php/ajfand/article/view/19156Abstract
Experiential learning was used as a technique to teach nutrition assessment at the University of Zimbabwe, whereby, a class project augmented lectures. The purpose of the class project was to demonstrate how information from lectures could be used to assess the University\'s food environment and its ability to allow people on campus to meet Food Guide Pyramid recommendations. The campus food environment was defined as (a) sources of food for staff and faculty, (b) sources of food for students, (c) staff and faculty food intake, and (d) student food intake. Students designed their class projects based on lectures, which systematically introduced them to basic concepts of survey research methodology, questionnaire development, interviewing techniques, data analysis, and presentation. The students collected demographic, dietary, and nutrition knowledge data. Diet Analysis, Version 4 was used and modified using the Food Composition Table for Use in Africa, the Composition of Foods Commonly Eaten in East Africa, Nutritive Value of Foods of Zimbabwe, and Indigenous and Traditional Foods in Zimbabwe. This project allowed students to see for the first time nutrient breakdowns of their most common foods. Challenging aspects of using computer hardware, nutrient analysis software and modifying it to include limited local African food composition data are presented. Data collected by the students is presented to demonstrate how nutrition assessment techniques can be taught through a practical experience. FORMATION PRATIQUE: UTILISATION D\'UN COURS DE FORMATION SUR LA NUTRITION POUR LA COLLECTE DES DONNEES SUR LES MODELES ALIMENTAIRES DU CAMPUS DE L\'UNIVERSITE DU ZIMBABWE NOTE DE SYNTHESE La technique de la formation pratique est utilisée pour enseigner l\'évaluation du régime alimentaire à l\'Université du Zimbabwe. Cette expérience pratique a été réalisée à travers un projet de classe qui a donné des cours sur ce sujet. L\'objectif du projet de classe est de démontrer comment les informations recueillies au cours des sessions de formation peuvent être utilisées dans l\'appréciation de l\'environnement nutritionnel de l\'Université. Ces informations peuvent permettre également à l\'institution universitaire d\'évaluer sa capacité à permettre aux personnes vivant sur le campus à répondre aux recommandations du guide sur la pyramide alimentaire. L\'environnement nutritionnel a été défini comme suit : (a) les sources alimentaires pour le personnel et la faculté, (b) les sources alimentaires pour les étudiants, (c) la consommation alimentaire de la faculté et, (d) la consommation alimentaire des étudiants. Les étudiants ont organisé leur projet de classe en se basant sur les cours, qui les ont systématiquement introduits aux concepts de base de la méthodologie d\'une étude de recherche, l\'élaboration des questionnaires, les techniques d\'entrevue, d\'analyse des données et de la présentation. Les étudiants ont recueilli des données démographiques, diététiques et nutritionnelles. L\'analyse du régime alimentaire, Version 4 a été utilisée et modifiée en se servant du tableau de la composition du régime alimentaire d\'Afrique, de la composition des denrées alimentaires communément consommées en Afrique de l\'Est, de la valeur nutritive des aliments du Zimbabwe et des produits alimentaires locaux et traditionnels du Zimbabwe. Ce projet a permis aux étudiants de constater pour la première fois les défaillances nutritives de leurs régime alimentaire de base. Les problèmes que posent l\'utilisation de l\'ordinateur, du logiciel d\'analyse des matières nutritives et sa modification afin d\'inclure des données limitées sur la composition des produits alimentaires locaux d\'Afrique ont été soulevés. Les données recueillies par les étudiants sont présentées afin de démontrer que les techniques d\'évaluation des produits alimentaires peuvent être enseignées à travers une formation pratique. Mots-clés nutrition, évaluation du régime alimentaire, formation pratique Keywords: nutrition, dietary assessment, experiential learning AJFAND Vol.4(2) 2004Date
2005-02-25Type
Peer-reviewed ArticleIdentifier
oai:ojs.ajol.info:article/19156http://ajol.info/index.php/ajfand/article/view/19156
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