Health sciences’ students are providing their expertise to assist their peers.
In collaboration with the University’s Sustainability team, third-year Nutrition Science students designed a UTAS Foodies Program to help students experiencing food insecurity.
The five-week program included practical cooking skills and information on food safety, label reading and diet quality.
“The students designed the program in response to the findings of the 2020 and 2022 Sustainability Survey, which found 38% and 42% of students (respectively) experienced food insecurity in the previous 12 months,” Lecturer in Nutrition Science and Public Health Sandy Murray said.
Sandy said each session attracted between 15 to 30 students, with sessions being held at Newnham Campus and the Inveresk Precinct.
Sandy said feedback from participants was extremely encouraging, with many stating the support to help them create affordable and healthy food during the time of cost-of-living challenges was essential.
"As well as helping our student population, this initiative provided an authentic learning experience for our students with practical skills, preparing them to become job-ready professionals in health promotion and public health nutrition,” Sandy said.
The program was part of the curriculum for CXA319 Evaluating Public Health Interventions and was implemented in partnership with UTAS Students Living.
Image caption: Third year students enrolled in CXA319 include (front, l-r) Sarah Townsend, Michaela Marshall; (back, l-r) Sarah Smith, Marna Butler, Georgia Miller and Astha Bisht.