Curriculum Enhancement and
Creation of a Multi-Purpose Foods Lab
for a Nutrition/Dietetics Program
Principal Investigator
Carole Conn, Ph.D, RD, CSSD, LD, FACSM
Associate Professor, Nutrition and Dietetics Program
Individual, Family and Community Education
College of Education, University of New Mexico
In August 2005, the Nutrition/Dietetics Program at the University of New Mexico received a five year grant (#2005-38422-15954) from the UNITED STATES DEPARTMENT OF AGRICULTURE through the Hispanic Serving Institutions Education Grants Program.
- Create an up-to-date multi-purpose foods laboratory in existing food science laboratory space at the University of New Mexico in collaboration with Culinary Arts Faculty at Albuquerque Vocational Institute.
- Enhance Nutrition Program curricula by integrating food-related content and the redesigned multi-purpose foods laboratory.
-
To collaborate with experts in Hispanic foods and culture to initially assure relevance of revised curricula, to assure ongoing quality control and to provide planning input for the Nutrition/Dietetics Program.
-
Increase enrollment of underrepresented students in the Nutrition/Dietetics Program.
Culinary experts at Central New Mexico College and an Advisory Committee of local experts on Hispanic foods and culture will assist faculty and staff at the University of New Mexico in all aspects of the project.
Curriculum Enhancement and
Creation of a Multi-Purpose Foods Lab
for a Nutrition/Dietetics Program
Principal Investigator
Carole Conn, Ph.D, RD, CSSD, LD, FACSM
Associate Professor, Nutrition and Dietetics Program
Individual, Family and Community Education
College of Education, University of New Mexico
In August 2005, the Nutrition/Dietetics Program at the University of New Mexico received a five year grant (#2005-38422-15954) from the UNITED STATES DEPARTMENT OF AGRICULTURE through the Hispanic Serving Institutions Education Grants Program.
- Create an up-to-date multi-purpose foods laboratory in existing food science laboratory space at the University of New Mexico in collaboration with Culinary Arts Faculty at Albuquerque Vocational Institute.
- Enhance Nutrition Program curricula by integrating food-related content and the redesigned multi-purpose foods laboratory.
-
To collaborate with experts in Hispanic foods and culture to initially assure relevance of revised curricula, to assure ongoing quality control and to provide planning input for the Nutrition/Dietetics Program.
-
Increase enrollment of underrepresented students in the Nutrition/Dietetics Program.
Culinary experts at Central New Mexico College and an Advisory Committee of local experts on Hispanic foods and culture will assist faculty and staff at the University of New Mexico in all aspects of the project.