Development of educational materials: Part 3
Amy Joy, Professor
Nutritional Sciences and Toxicology
Closed. This professor is continuing with Spring 2025 apprentices on this project; no new apprentices needed for Fall 2025.
This project continues work in nutrition research but focuses on qualitative studies. Part 3 will explore two new topics (a) "Ultra-processed Foods"; and (b) increasing fiber in the diet in order to enhance classroom zoom experiences. Adding some fun class assignments (during break-out sessions) for my class: "Eating Green: The science behind the grassroots food movement". My class is a small-group class that uses a discussion format on zoom. Because the "Ultra-Processed Foods" topic has not (yet) been added to new USDA Dietary Guidelines, this adds an interesting topic for students to discuss. In addition to the development of class materials, the project will also include assistance with a qualitative evaluation of the contributions of emeriti professors who were interested in being interviewed.
Role: Learning outcomes: This project has the following learning objectives:
(1) URAP students will learn how to prepare educational materials;
(2) URAP students will evaluate student interest in class assignments;
(3) URAP students will research techniques to increase class discussion;
(4) URAP students will learn how to develop interview questions and conduct interviews for qualitative research purposes.
Qualifications: Qualifications: Students should be able to attend weekly zoom meetings. The ideal candidate is someone who is enthusiastic, motivated, enjoys collaborating with others. In addition, students should be interested in qualitative research methodology and able to join with me to conduct interviews via phone or zoom.
Hours: 3-5 hrs
Off-Campus Research Site: Weekly Hours: 3-5 hrs Off-Campus Research Site: We will be working using zoom for this project.
Social Sciences Education, Cognition & Psychology