Registered Dietitian Nutritionists (RDNs) are a valuable resource for patients living with a variety of health conditions. Whether it’s managing diabetes, navigating food allergies, or eating a more balanced diet, RDNs make sure people have the tools and knowledge they need to make healthier choices.
One way RDNs teach nutrition is through cooking demonstrations. Studies show that people are more engaged when shown how to prepare food rather than simply being told what to eat. However, many undergraduate students aspiring to work as RDNs lack the culinary skills needed to facilitate this kind of hands-on learning and have limited experience with authentic recipes from different cultures that can make nutrition education more accessible to more people.
Pictured: Two students within the Dietetics Learning Community practice their knife skills. Photo courtesy of Rachel Clark.
That’s why the Department of Nutrition Science is partnering with Purdue Dining and Culinary Services and the Office of Experiential Education to offer students in the Dietetics Learning Community the opportunity to learn knife skills from a chef, work with clients to plan menus for catered multicultural events, and help dining staff prepare food for these events.
Cooking Up Future Careers
RDNs must meet a variety of accreditation standards set by the Academy of Nutrition and Dietetics before entering the field. Some of the required skills include effectively communicating with clients, following food safety and sanitation procedures, demonstrating cultural humility and an understanding of cultural differences, and developing goals for self-improvement.
Pictured: Sandra Watterson, an executive sous chef with Purdue Dining, demonstrates how to chop an onion. Photo courtesy of Rachel Clark.
Through this experiential education opportunity, students will not only get an early start on developing the skills RDNs use every day, but they will also have the chance to work with Purdue’s culinary professionals to prepare food for events like Multicultural Chocolate Day and Lunar New Year. Participating students are paid for their work while also getting to count their time on the catering team toward career exploration requirements.
Just One Slice of Experiential Education at Purdue
This opportunity is made possible in part by an Experiential Education Program Development Grant through the Office of Experiential Education, part of the university’s Transformative Education 2.0 initiative.
“The Dietetics Learning Community is already a highly regarded program,” shares Jennifer Dobbs-Oates, director of the Office of Experiential Education. “We are delighted to support this new addition to their program and give students authentic experiences to develop their culinary skills.”
This was the first year for the Office of Experiential Education’s new annual grant program, which allocates funds to support existing or new experiential education programs that serve Purdue undergraduate students.
If you are interested in learning more about these grant opportunities, please visit the Office of Experiential Education website.
Emily Jones
Communication Specialist, Student Success Programs, jone1594@purdue.edu