Food Science and Human Nutrition
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We welcome your help in curating this bibliography. To suggest additional resources, comments, or insights related to inclusive teaching, please contact the following librarians directly, or fill out this form.
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Databases & Terms Searched:
Articles were identified by searching multiple databases including Food Science and Technology Abstracts, CAB Abstracts, PubMed, Web of Science, and ERIC, utilizing various combinations of terms representing the concepts of diversity, inclusion, and multiculturalism with respect to instruction, pedagogy, teaching, learning, education, curriculum/instructional design, academic support, etc.
There is a wealth of literature on cultural competency for nutrition/dietetic professionals, as the Accreditation Council for Education in Nutrition and Dietetics has long required that undergraduate dietetic programs include classroom learning activities to promote students' intercultural knowledge and communication skills and foster positive cross-cultural attitudes. Articles tend to focus on instructional strategies or the measurement and assessment of programmatic outcomes and graduate competencies. Very few journal articles specifically describe inclusive teaching practices or classroom environments to improve participation and engagement of diverse learners.
Bohlscheid, J. C., & Davis, J. C. (2012). Higher education science student perspectives on classroom instructional methods: A pilot study. Journal of Food Science Education, 11(4), 59–63.
Ismail, B., Morgan, M., & Hayes, K. (2006). Effect of short study abroad course on student openness to diversity. Journal of Food Science Education, 5(1), 15–18.
Schmidt, S. J. (2018). Creating a classroom culture built on community [Editorial]. Journal of Food Science Education, 17(1), 2-4.
Nutrition and Dietetics
Perkin, J. E., & Rodriguez, J. C. (2013). More lit can fit: Using nontraditional literature in dietetics education to enhance cultural competence, cultural literacy, and critical thinking. Journal of the Academy of Nutrition and Dietetics, 113(6), 757-761.