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All practica should be based on 2 – 5 objectives linked to the student’s academic program competencies. The preceptor and the student should meet, construct and discuss objectives at the beginning of the practicum. It is recommended to use the 'SMART' guidelines in order to assure that each objective is:
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Note: Access to the opportunity manager is limited to current Arnold School of Public Health students, faculty, and staff. Practitioners/Community partners can create an account to post opportunities for ASPH students!
|Opportunity Title||Teaching Kitchen Assistant|
|Posting Type||Service Learning, Volunteer, Research|
|Hours Per Week||10|
|End Posting Date||2023/06/04|
|Organization||Arnold School of Public Health|
|Department||Department of Health Promotion, Education, and Behavior|
|Street Address||915 Greene Street|
|Specify the experiences to be undertaken (including strategy, methods, resources, settings).||Assist with one-year intervention using revised culturally tailored materials to examine differences in HEI and T2DM risk factors among African American participants (n=198) randomized to one of the 3 dietary patterns: 1) Healthy U.S.-Style Eating Pattern (US), 2) Healthy Mediterranean-Style Eating Pattern (Med), and 3) Healthy Vegetarian Eating Pattern (Veg)|
|Specify the criteria for assessment of learning results and work performances.|
|Describe in detail any special conditions, arrangements, or restrictions.|
|Give time sequence for achieving the desired results and how progress will be monitored.|
|What are the specific deliverables associated with this opportunity (e.g. a needs assessment, a policy analysis, production of public health brochures and handouts)?|
|Job Duty 1||Assist with preparation of culturally relevant meals for AA participants assigned to one of three dietary patterns: 1) Healthy U.S.-Style Eating Pattern (US), 2) Healthy Mediterranean-Style Eating Pattern (Med), and 3) Healthy Vegetarian Eating Pattern (Veg). To include preparation of herbs & ingredients, portioning meal components, replinishing drinks/meals for study participants|
|Job Duty 2||Recording highly detailed notes from intervention classes; writing content for nutrition intervention|
|Job Duty 3||Provide technical support for Nutrition Interventionist - to include setting up laptop and projector for presentations, advancing slides|
|Job Duty 4||Preparing demostration kitchen for weekly classes - to include setting out plates, utensils, & napkins; washing pots & dishes; sweeping floors, wiping tables/countertops, etc.|
|Job Duty 5|