Lake Erie College of Osteopathic Medicine, USA.
Am J Pharm Educ. 2011 Jun 10;75(5):85. doi: 10.5688/ajpe75585.
To implement a service learning program in nutrition and assess its impact on pharmacy students' communication skills and professionalism and elementary school children's knowledge of nutrition concepts.
First-year pharmacy students completed 4 nutrition education sessions led by a registered dietitian and then presented the material to pre-selected classes of at-risk elementary school children in kindergarten through third grade.
Ninety-six pharmacy students completed the pre- and post-experience survey and more than 90% rated achievement of course objectives as strongly agree or agree. Four hundred sixty-eight elementary students completed a pre- and posttest on nutrition knowledge. Significant improvement was found in all grade levels on the knowledge test.
This service learning experience was beneficial for the elementary school children and pharmacy students, enhancing the knowledge of both groups and establishing a positive relationship between the pharmacy school and the community.
在营养方面实施服务学习计划，并评估其对药学专业学生沟通技巧和专业精神以及小学生营养观念知识的影响。
一年级药学专业学生完成 4 次由注册营养师主导的营养教育课程，然后向幼儿园至三年级有风险的小学生预选班级进行讲解。
96 名药学专业学生完成了体验前后的调查，超过 90%的学生对课程目标的实现给予强烈同意或同意的评价。468 名小学生完成了营养知识的预测试和后测试。在所有年级的知识测试中都发现了显著的提高。
这种服务学习经验对小学生和药学专业学生都有益，提高了两个群体的知识水平，并在药学院和社区之间建立了积极的关系。
