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Full-Text Articles in Medicine and Health Sciences
A Nutrition Survey Of Division Ii Athletes In Ohio, Zachary P. Ashley, David Jacques, Ellen Smith
A Nutrition Survey Of Division Ii Athletes In Ohio, Zachary P. Ashley, David Jacques, Ellen Smith
Channels: Where Disciplines Meet
This study was an endeavor to delve into the discrepancies between nutrition knowledge, nutrition education, and the prevalence of these topics in collegiate athletes. Despite there being an extensive amount of research conducted on the impact on nutrition on athletic performance, there is often a lack of nutritional knowledge, among collegiate athletes (Abbey, et. al., Joint position statement). We used an electronically distributed nutrition survey (49SNKI) to assess the nutrition knowledge of Division II NCAA athletes in Ohio. When comparing participants based on whether they had completed a nutrition class or not, the research team found statistically significant differences in …
A “License To Kale”—Free Speech Challenges To Occupational Licensing Of Nutrition And Dietetics, Taylor J. Newman, Angela E. Surrett
A “License To Kale”—Free Speech Challenges To Occupational Licensing Of Nutrition And Dietetics, Taylor J. Newman, Angela E. Surrett
St. Mary's Law Journal
State licensing of medical professions has occurred for over a century. Recently, these licensure statutes have been subject to First Amendment challenges, alleging occupational licensure impermissibly restricts freedom of speech. This Comment addresses these free speech challenges, arguing occupational licensure statutes, at least for medical professions, only incidentally impacts free speech—if at all—by permissibly regulating medical professional conduct necessarily requiring speech. Within, the authors ultimately describe, demonstrate, and recommend a legal framework, the other factor/personal nexus approach. This approach helps determine the point at which speech becomes regulable professional conduct subject to licensing, utilizing the nutrition and dietetics profession, and …
Using Experiential Learning To Enhance Student Outcomes In A Didactic Program In Dietetics Foodservice Management Course, Michael T. Holik, Scott Heinerichs, Jena Wood
Using Experiential Learning To Enhance Student Outcomes In A Didactic Program In Dietetics Foodservice Management Course, Michael T. Holik, Scott Heinerichs, Jena Wood
Internet Journal of Allied Health Sciences and Practice
Purpose: The purpose of this study was to describe student perceptions of their learning following experiential learning (EL) activities in a foodservice management course. Nutrition and dietetics education programs have a range of competencies students must learn and demonstrate throughout their curriculum. Learning styles differ amongst students and research has demonstrated they prefer to engage in EL (direct experience) activities to develop their knowledge. Foodservice management is one area of the curriculum that teaches students the basic functions of management; planning, organizing, directing, controlling, and staffing related to food, materials, facilities, and human resources. While this can be taught didactically, …