Using Service-Learning Experiences to Improve Cultural Competence in Pre-Professional Dietetic Students

Cultural encounters were used in a senior-level undergraduate nutrition capstone course to enhance students’ cultural competence attitudes and skills. The included service-learning component for which students met weekly with international who enrolled an intensive English language program as conversation partners. content structure focused on Campinha-Bacote’s model. model includes 5 constructs: awareness, knowledge, skill, encounters, desire. This capstone, writing-intensive creative writing activities, discussion, journaling, reflection papers. 20-item Inventory Assessing the Process of Competence Among Healthcare Professionals-Student Version© was pre-post-test measure. Paired sample t-tests calculate outcomes. A significant increase from pre-test post-test total score found (t(18) = -6.852, p < 0.001). Pre- scores indicated operating at culturally competent level. There increases all constructs notable knowledge skill constructs. dedicated developing pre-professional healthcare levels may better prepare them professional practice.