Public Health Teaching in Practice, Peer Learning and Partnership Working: The Cook School Project

Autor/inn/en	Al-Saedi, A.; Bell, J.; Boorman, A.; Cameron, E.; Castleman, Z.; Flanagan, C.; Fraser, C.; Pearson, J.; Philp, A.; Robinson, K.; Silva, F.; Taki, A.; Tubeileh, D.; Vosters, R.; Mulrooney, H. M.
Titel	Public Health Teaching in Practice, Peer Learning and Partnership Working: The Cook School Project
Quelle	In: New Directions in the Teaching of Physical Sciences, 12 (2019) 1, (10 Seiten) PDF als Volltext kostenfreie Datei Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	2051-3615
Schlagwörter	Public Health; Health Education; Peer Teaching; Partnerships in Education; Authentic Learning; Employment Potential; Student Motivation; Undergraduate Students; Nutrition; Eating Habits; Extracurricular Activities; Skill Development; Cooking Instruction; Student Volunteers; Young Adults; Foreign Countries; United Kingdom (England) + Suchen Sie Ihr Suchwort? Gesundheitswesen; Gesundheitsaufklärung; Gesundheitsbildung; Gesundheitserziehung; Peer group teaching; Peer Group Teaching; Hochschulpartnerschaft; Arbeitsmarktbezogene Qualifikation; Beschäftigungsfähigkeit; Schulische Motivation; Ernährung; Ernährungsgewohnheit; Essgewohnheit; Außerunterrichtliche Aktivität; Kompetenzentwicklung; Qualifikationsentwicklung; Young adult; Junger Erwachsener; Ausland
Abstract	Authentic learning opportunities replicating working environments will enhance learners' employability and intrinsic motivation. Within most undergraduate curricula, opportunities for students to experience hands-on learning opportunities which mimic public health practice are limited. A pilot university cook and eat programme (the Cook School) was developed based upon community cook and eat programmes. The aim was to enable trained undergraduate Nutrition students to facilitate healthy eating activities to their peers, as a voluntary co-curricular activity. Two cook and eat programmes, each of five weeks duration, were offered to undergraduate students (12 participants per programme). Cooking was delivered by trained chefs and the healthy eating components were facilitated by trained undergraduate Nutrition students. Participants did not know beforehand that sessions would include nutrition information & activities in addition to cooking. Facilitators identified 'employability' as a key driver for their participation in this project. Their post-course evaluations suggested that key employability skills like team work, time management, communication and organisation were enhanced by involvement in the Cook School. Participants suggested that attending Cook School improved their knowledge of healthy eating. Whether this translates into improved diets long term is currently unknown. This pilot project offered undergraduate Nutrition students a unique opportunity to gain key employability skills within an authentic learning environment, working in partnership with their peers. (As Provided).
Anmerkungen	University of Leicester Open Journals. University of Leicester Library, University Road, Leicester LE1 7RH, UK. Tel: +44-116-252-2043; e-mail: openaccess@le.ac.uk; Web site: https://journals.le.ac.uk/ojs1/index.php/new-directions
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2020/1/01