Exemplar strategies in Nutrition Education

1. Exemplar strategies in Nutrition Education Introduction by Division Chair-elect, Kirsten W Corda, PhD Series 1 SNEB Higher Education Division, 2013

2. Exemplar strategies in Nutrition Education Presented by Ms. JuliMcLoone, Rare Books Librarian Series 1 SNEB Higher Education Division, 2013

3. Las SenadorasSuelenGuisar, published by the InstitutoNacional de Protección a la Infancia (1964). Nutrition and Historical Cookbooks Photographs of food and cooking courtesy of UTSA’s Fall 2011 BIO2043 Nutritionn students. Cookbook covers courtesy of UTSA Libraries Special Collections: Las SenadorasSuelenGuisar(1964); The Art of Mexican Cooking (1965) by Jan Aaron and Georgine Sachs Salom; Elena's famous Mexican and Spanish recipes (1944) by Elena Zelayeta; The Food and Drink of Mexico (1964) by George C. Booth.

4. Nutrition and Historical Cookbooks • University of Texas at San Antonio’s BIO 2043 Nutrition. A 3 credit hour course comprised of an in-depth study of nutrient classes in foods: their ingestion, digestion, absorption and utilization by the human body, clinical consequences of nutrient deficiency or excess, and Medical Nutrition Therapy to complement management of disease. • The University of Texas at San Antonio Libraries preserve the legacies of San Antonio and South Texas through Special Collections featuring a rich array of primary resources. Strengths of the collections include San Antonio history, urban development and architecture, regional authors, Mexican cookery, women and women’s history, and the Texas-Mexico border region.

5. About the Mexican Cookbook Collection • Documents Mexican, Texan, and Southwestern cooking. • Contains more than 1,200 cookbooks in English and Spanish. • The collection includes cookbooks dating from 1789 to the present. • Areas of concentration include regional cooking, healthy and vegetarian recipes, corporate advertising cookbooks, and manuscript recipe books. Agenda para Familia by Carlos V. Toussaint (1898); Platillos Regionales de la República Mexicana by Josefina Velázquez de León (1946). UTSA Libraries Special Collections.

6. Notes on Cookbooks as Historical Sources • Cookbooks … • Document published recipes, menus, household medical treatments, and related material. • Illustrate regional variation, cross-cultural exchange, and the role of food in family and community life. • Are valuable primary sources, but cannot be taken at face value. Cookbook authors, publishers, and editors have specific goals and agendas. Thus, cookbooks also document social and ethnic tension, economic differentiation, and both health and aesthetic debates centered around mealtime. Como Mejorar la Alimentacion del Obrero y Campesino by Ana MariaHernandez(1934). UTSA Libraries Special Collections.

7. Assignment Goals To engage non-nutrition majors. To initiate critical thinking. To maximize university resources. By completing this assignment, students will: Understand how dietary nutrition is connected to, and embedded within, a complex social web of historical, cultural, and practical considerations. Be able to cogently articulate a short, informal summary of either their own experience. Become familiar with how to access and use library resources to support their coursework. Students who prepare a blog post for La CocinaHistórica. will also gain experience in writing for web publication.

8. Assignment Summary This assignment asks students to: Select 1-3 cookbooks to examine in Special Collections’ Mexican Cookbook Collection. Visit Special Collections and select a recipe from one of the cookbooks. Research any unfamiliar ingredients or processes. Prepare and photograph the dish. Write 300-500 words on the experience. Additionally, students are invited to go above and beyond by writing a blog post to be published on the library’s culinary history blog:La CocinaHistórica.

9. Example of Assignment Slide for Students This assignment asks you to: Select 1-3 cookbooks that interest you from UCAT or the Resource Guide and make an appointment with Rare Books Librarian Juli McLoone to view them in Special Collections. juli.mcloone@utsa.edu or 210-458-5988 Select 1 recipe to prepare and research any unfamiliar ingredients or processes. Prepare and photograph the recipe. Write 300-500 words on your experience. You may select a recipe from any cookbook in special collections, but the Resource Guide includes two “Cookbooks” tabs with many suggested texts http://libguides.utsa.edu/bio2043. CocinaYucatecaby NimoNeri (1998). UTSA Libraries Special Collections. UTSA Libraries Mexican Cookbook Collection includes more than 1,200 Mexican, Texan, and Southwestern cookbooks in English and Spanish, ranging from 1789 to 2012.

10. Would you like to publish? Special Collections publishes La CocinaHistórica, a weekly blog featuring recipes from the Mexican Cookbook Collection. BIO2043 students may submit blog posts to be considered for publication through the following process: Use library resources to research the origins of the cookbook, recipe, or ingredients that you used for the recipe assignment OR use materials from BIO2043 to explore how a more nutritious version of the recipe could be prepared, while still remaining true to the original concept. Re-write your notes to create a 300-500 word blog post. Be sure to use complete sentences, correct capitalization, and full citation of any sources you used in your research. Submit a completed “Consent Form for Student Work” form to your professor, along with your assignment. The form may be downloaded from the Resource Guide: http://libguides.utsa.edu/bio2043.

11. What to expect when you visit a Special Collections Library • Watch “Handling Harvard’s Special Collections,” a video on safely handling special collections materials: http://youtu.be/UOv0SOQ8B68. • Bring a photo ID and a sweater (it’s cold!). You may also bring a laptop or a camera. • Know the titles and call numbers of the books you want to see. • Do not bring pens, food, or drink • You will be asked to fill out a registration form and to use materials in the reading room (non-circulating materials cannot be checked out).

14. Lessons Learned For instructors: Underclassmen in the sciences may have limited composition experience. Guidance in writing and citing are beneficial. Students may perceive this assignment as busy-work if connections to the knowledge and practice of nutrition are not made sufficiently clear. For librarians: Students inexperienced in special collections research require intensive oversight and assistance in the reading room. In many cases, students may also need assistance locating secondary sources. Editing student blog posts for web publication can be time intensive. It may be best to invite the instructor to screen submissions.

15. Tailoring the Assignment to Your Class • An extensive cookbook collection is not essential to this assignment. Many special collections hold at least a few historical cookbooks. Alternatively, students could be asked to identify recipes in historical cookbooks available online through Hathi Trust or another digital collection. Feel free to contact juli.mcloone@utsa.edu for suggestions. • The chance to a published author is often exciting to students – using wordpress.com, it would be very simple to establish a class blog to serve as a permanent record of students’ efforts.

16. Tailoring the Assignment to Your Class • To emphasize the historical component, students might be asked to research the history of the recipe, dish, cookbook, or one or more ingredients, and include this information in their summary. • To provide a direct link to nutritional science, students could be asked to carefully record weights and measurements while cooking and calculate the nutritional content of one serving.

17. Credits: Photographs of food and cooking courtesy of Fall 2011 BIO2043 students. Cookbook images courtesy of UTSA Libraries Special Collections. Featured Cookbooks: Las SenadorasSuelenGuisar. México: InstitutoNacional de Protección a la Infancia, 1964. Aaron, Jan and Georgine Sachs Salom. The Art of Mexican Cooking.Garden City, N.Y.: Doubleday, 1965. Booth, George C. The Food and Drink of Mexico. Los Angeles: Ward Ritchie Press, 1964. Hernandez, Ana Maria. Como Mejorar la Alimentaciondel Obrero y Campesino. Chihuahua, Mexico: Imprenta Modelo, 1934. Neri, Nimo. CocinaYucateca. México, D.F.: Selector, 1998. Toussaint, Carlos V. Agenda para Familia. Puebla: Tipografia de Las Escuelas Salesianas, 1898. Velázquez de León, Josefina. Platillos Regionales de la República Mexicana.México, D.F.: Ediciones J. Velázquez de León, 1946). Zelayeta, Elena. Elena's Famous Mexican and Spanish recipes. Englewood Cliffs, NJ: Prentice-Hall, 1944. Juli McLooneRare Books LibrarianUniversity of Texas at San Antonio juli.mcloone@utsa.edu 210-458-5988 UTSA Libraries Special Collections