2010 Student Research Conference:
23rd Annual Student Research Conference

Service Learning as the Secret Ingredient: Student Outcomes in Comparison With VALUE Rubrics
Emily M. Reinart
Dr. Teak Nelson, Faculty Mentor

The Recipe Project is a service learning experience that has been integrated into the Human Nutrition course over the past two years to address community identified needs for nutritious recipes made from ingredients commonly distributed by area food pantries. The Association of American Colleges and Universities (AAC&U) has developed a set of Essential Learning Outcomes with Valid Assessment of Learning in Undergraduate Education (VALUE) rubrics that were established to provide a common institutional rubric that contains core criteria and characteristics that institutions could use to evaluate student outcomes across the curriculum. The purpose of this study was to evaluate the Recipe Projects using the AAC&U VALUE rubrics. Data from student focus groups will be presented and the findings discussed within the context of the Essential Learning Outcomes. Relevant rubrics were used in analyzing the focus group data in order to assess Recipe Project student learning outcomes.

Keywords: service learning, VALUE rubrics, AAC&U, essential learning outcomes

Topic(s):Service Learning

Presentation Type: Oral Paper

Session: 45-2
Location: MG 1000
Time: 1:30

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