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» Go to news mainHuman Nutrition class tackles real鈥憌orld problems
As their final project in Dr. Jo Welch鈥檚 Human Nutrition class, diverse teams of students from the School of Health and Human Performance were tasked with solving real life nutrition problems for community and campus stakeholders. Some students analyzed the University Club鈥檚 menu for common dietary needs and restrictions (gluten-free, dairy free, vegan, nut allergies, etc.). Other groups chose to investigate options for healthy store-bought children鈥檚 snack food. Still other groups analyzed the YMCA home-made snack program. Groups were also asked to consider the need for culturally and ethnically appropriate food options.
Teams presented their findings to their classmates, the YWCA and the University Club. Some groups went above and beyond, making videos on how to make healthy home-made snacks or developing community maps and brochures showing how and where to purchase healthier store-bought snacks. Audience members included Paula Lathom of the YWCA as well as a representative from the University Club. Said student Erika Jenkins of the assignment: 鈥淲e鈥檙e applying what we learn about nutrition鈥t鈥檚 a good way to see how what we鈥檝e learned in class can be applied by companies in the Halifax community and on campus.鈥
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