An education in IMU is more than just route memory. For the University’s BSc (Hons) Dietetics with Nutrition and BSc (Hons) Nutrition students, it is a requirement for them to take a module called Food Culture and Nutrition as part of their curriculum. This module is all about appreciating local and international food cultures, their histories and how globalisation impacts local cuisine. In learning to appreciate diversity in culture and practices, IMU’s Nutrition and Dietetics with Nutrition students get better prepared to understand their patients and clients.
The semester-long journey with food culture and nutrition for the 116 students culminated in a Food Culture Day Presentation on 15 June 2017. This university-funded event gives them an opportunity to practice their budgeting, event management, team work and presentation skills.
Here’s what these students have to say about the event.
| “Words alone cannot do enough justice to express what I have seen and learnt on Food Culture Day. Picture yourself walking down an aisle surrounded by a mix of colours, costumes and cuisines from 8 different countries – that is Food Culture Day in short. This event was one of its kind for me because it is not every day that you get to witness and experience cultures, particularly on food, from nations and countries that we are not familiar with. Food Culture Day reminds me once again how important it is to expose myself and learn more about other cultural backgrounds; and to enhance my knowledge, as a future dietician, to have a better understanding on the food habits and meal patterns of people from places across the globe.” – Catriona Ong Kar Yuen Dietetics with Nutrition student |
| “We had to present and impart accurate information about the culture and food that encompasses 8 chosen cuisines (Chinese, Middle Eastern, French, Italian, Middle Eastern, Indian, Indonesian and Thai) a feat that required dedication and research. I was glad to see how everyone participated and contributed distinctive ideas that ultimately resulted in a collaborative learning experience. It was exciting to step out of the classroom and apply different methods of learning. I truly enjoyed immersing myself in the culture, whether by learning the traditional dance, basic language and even visiting cultural spots to hunt for food and obtain inspiration for our set-up. I have learnt how food is an important part of the culture and habits of society. I also realised how much we can accomplish by working together as a team.” – Tan Zuanne Nutrition student |
| “The fascinating part of this event was it, deepened our relationship and friendship through self-disclosure and trust among each other as a big family This hands-on experience assisted us to comprehend the knowledge we learnt through lectures, it reminded us, practical and exposure are always the superior ways to learn the facts on books.” . – Choo Zi Ying, Nutrition student |
| “It was heavy and challenging but did not fail to be fun, engaging and deeply educational. I learned team work and most importantly, culture.”.– Woon Hong Ze Dietetics with Nutrition student |
| An international student, Dennis, who is in Semester 2 Dietetics with Nutrition programme excitedly shares that, “… this is the first time I have represented a culture other than my own. Food culture day was astounding since all the groups presented were well researched and included in-depth information of the different cultures they represented. I know this will benefit me as a future dietitian. ” |
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