New semester: Using your students questions to guide how to approach core concepts

jamiepopeauthor
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2 weeks ago

A great way to start a new semester is to find out what questions your students might have or what they expect to learn in regards to the overall topic of a course.  I taught introductory nutrition for almost 25 years to over 7,000 undergraduates and started each semester by having students submit one diet or nutrition related question they'd like addressed during the semester.  Questions reflecting trending topics and popular dietary approaches along with core concepts around nutrient needs, supplementation, weight management, and more.  As social media and influencers became more prominent and popular, questions included what students were seeing or reading on these platforms.

I used the submitted questions (I would set up as an assignment in the LMS) in a variety of ways across the semester in classes and assignments.   If was teaching about carbohydrates for example, I would invariably have questions on sugar, "artificial" sweeteners, and fiber that I would address in the context the lecture.  Currently, "Fibermaxxing" is hot on social media and no doubt students are wondering about the safety and efficacy of boosting fiber intake.  And the recent media coverage about Coke switching from corn syrup to "real" cane sugar offers a great opportunity to discuss research and recommendations about added sugars.   Sometimes I would have a media story or even a social media post showing on the screen as students entered the classroom for face-to-face classes.  Using real questions or trending topics that students are actually wondering about to lead lectures is a way to have a topic forward approach that provides context and relevance for teaching the core concepts and science.   Not to mention it's likely more engaging and memorable for students!

I recently put together a list of sample questions for over 30 trending "hot" topics in nutrition (there are plenty right now!) and where coverage on these topics can be found in my textbook, Nutrition for a Changing World.  I've provided a sampling of some of those topics below and where they are addressed in the textbook.

Is sugar toxic?  (no) How much is safe to consume?  Addressed in Chapter 4 Carbohydrates

Are artificial sweeteners bad for you?   Addressed in Chapter 4 Carbohydrates

How much protein do I really need and how much is too much?   Addressed in Chapter 6 Protein

Is a gluten free diet healthier?  Addressed in Chapter 3 Digestion

Should I switch to a vegetarian diet for my health?   Addressed in Spotlight C Plant-based Diets

Should I take dietary supplements - and which ones?   Addressed in Spotlight D Dietary Supplements

Why the controversy over fluoride in our water?   Addressed in Chapter 10 Trace Minerals

Is it really better to buy organic foods?   Addressed in Spotlight H Food Safety

 

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About the Author
Jamie Pope, a Registered Dietitian Nutritionist and Adjunct Assistant Professor at Vanderbilt University, has worked in the areas of obesity research, health promotion, heart disease prevention, and since 2000 teaching introductory nutrition. Beyond the classroom, she adapted portions of her nutrition courses to produce a Massive Open Online Course attracting more than 175,000 participants from around the world. This experience earned Jamie an Innovation in Teaching award from the Vanderbilt University School of Nursing. She is the co-author of the textbook entitled Nutrition for a Changing World. Now in its second edition, the text is in use in over 140 universities across the U.S. and the recipient of a 2020 Textbook Excellence Award. Most recently she developed and produced an audio course for Learn25.com (Nutrition 101: Understanding the Science and Practice of Eating Well) that is also featured on platforms like Apple Books and Audible. Jamie holds a Master’s of Science degree in Nutrition and post graduate work in Health Psychology. She is a Fellow of the Academy of Nutrition and Dietetics. Jamie is an active member and serves on the board of the Textbook and Academic Authors Association. She has authored or contributed to numerous scientific and popular press publications. Jamie also held several corporate positions, serving as nutrition consultant and media representative.